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09/04/2012
Mulligatawny
The Indian antecedent to my favorite soup, mulligatawny, likely was a thin, spicy lentil broth. The British thickened it, added meat, but, thankfully, kept the glorious Indian spices.
Issue #150
12/19/2011
Partan Bree (Scottish Crab Bisque)
Roasted crab shells and sherry lend sweet depth to this luscious bisque from chef Michael Smith of the Three Chimneys restaurant on Scotland's Isle of Skye.
Issue #144
10/27/2005
Spiced Parsnip Soup
This creamy, curry-accented soup pairs nicely with crumbly cheese straws or cheese bread.
Issue #70
10/20/2000
Joan Stirling's Cold Curried Apple Soup
Chef Simon Hopkinson learned this soup at the Stirlings' Hat and Feather in Knutsford.
Issue #34
01/04/2010
English Onion Soup with Sage and Cheddar
French onion soup usually features a crouton topped with melted Gruyère cheese. This English version uses cheddar instead. Continue...
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Source: Jamie Oliver
11/24/2009
Mushroom Cappuccino
Wild mushrooms make this soup rich and heady. When served in coffee mugs, it takes on the appearance of cappuccino or hot chocolate, making it an excellent dish for the holidays.
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Source: The British Larder