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The Delia Collection: Soup

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After that, remove the bay leaves, then place the contents of the saucepan in a food processor or liquidiser and process until the soup is smooth and creamy. Next return it to the saucepan, stir in the crème fraîche and cheese and keep stirring until the cheese has melted and the soup is hot but not boiling. Then brush the surface of each section with the oil and place them on the baking sheet. Season with salt and pepper, then pop them on a high shelf of the oven to roast for 25-30 minutes or until tender when tested with a skewer. Because there's a large volume of soup, it's best to do this in two halves. What you need to do is whiz it until it's smoothly blended, but as an extra precaution it's best to pass it through a sieve as well in case there are any unblended fibrous bits. Taste and season well, then when you're ready to serve the soup, re-heat it gently just up to simmering point, being careful not to let it boil. Finally, stir in the diced cheese, then ladle the soup into warm soup bowls. While that's happening, pre-heat the grill to its highest setting for 10 minutes. Mix the rest of the sweetcorn with the melted butter, spread it out on a baking tray, season with salt and pepper and pop it under the hot grill about 3 inches (7.5 cm) from the heat – it will take about 8 minutes to become nicely toasted and golden, but remember to move the sweetcorn around on the baking tray halfway through. When the soup is ready, pour it into a food processor or blender and blend it to a purée, leaving a little bit of texture – it doesn't need to be absolutely smooth. You will probably need to do this in 2 batches. If you prefer a blended or creamy soup, you can either leave the soup chunky or transfer it to a blender in batches and blend until smooth (being careful not to over-fill the blender with hot liquid), then return the blended soup to the pot and reheat it over medium heat.

All you do is trim the cauliflower into small florets and then take the stalk bits, including the green stems, and place these trimmings in a medium-sized saucepan. Then add 2½ pints (1.5 litres) of water, the bay leaves and some salt, bring it up to the boil and simmer for 20 minutes with a lid. Meanwhile, take another large saucepan with a well-fitting lid, melt the butter in it over a gentle heat, then add the onion, celery, leek and potato, cover and let the vegetables gently sweat for 15 minutes. Begin by heating a small frying pan and dry roasting the coriander, cumin and cardamom seeds – this is to toast them and draw out their flavour. Gently heat the olive oil in a heavy-bottomed saucepan, then put in the onion and potato and let them soften slowly without browning. This takes 10 - 15 minutes. Opt for San Marzano tomatoes for an authentic and rich tomato flavor in tomato soup. Their sweet and less acidic profile elevates the soup’s taste.

More Delia's Complete How to Cook recipes

First of all separate the stalks of celery from the base and trim, reserving the leaves for a garnish – the trimmed stalks should weigh 1 lb (450 g).

Begin by dry-roasting the coriander seeds in a small frying pan over a medium heat, stirring and tossing them around for 1-2 minutes, or until they begin to look toasted and start to jump in the pan.Toss in a half cup of heavy cream and a third of a cup of freshly grated Parmesan andreturn to a simmer. Add salt and pepper to taste, then take from heat.

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