This classic version is made with good-quality beef stock, caramelised onions and topped with oozing Gruyère cheese toasts. Gruyère is the key to getting the bubbling crust because it’s rich, smooth and melts easily, but you can also use blue cheese, Comte or aged Cheddar. Sometimes I add a splash of sherry or a cup of stout to the stock – both bring wonderful and very different flavours. It really is the perfect soup supper – rich in flavour, warming and utterly delicious.
Read MoreThis soup is a ray of gorgeous sunshine during these greyer months: adding ginger to carrots gives them zest and zinginess, a trick which works just as well with butternut squash.
Read MoreBorscht is a wonderfully vibrant chilled beetroot soup!
Read MoreThis wild garlic soup, takes me right back to the forest where I picked the herb. I have added a topping of roasted almonds and sheep’s cheese for added texture and contrast. Hazelnuts, brazil nuts or pine nuts work too.
Read MoreThis soup reinterprets the Irish classic ‘colcannon’, a dish that is made of mashed potatoes and leeks or cabbage. You could some pulled pork or pancetta to this soup if you wish. Delicious served with my Clodagh soda bread.
Read MoreAs seen on Clodagh’s Ireland on ITV This Morning. A delicious beetroot soup!
Read MoreI grew up eating lots of smoked fish and this chowder is one of my favourite ways to cook with smoked haddock. The delicious smoky flavours infuse the creamy soup — and the sweetness of the corn in adds a ray of sunshine. Make it in big batches so that you can freeze it for later.
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