foreword - unilever food solutions uk · very country has its own traditional dishes and flavours,...

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very country has its own traditional dishes and flavours, which reflect the culture and values of that country. Ingredients, the way food is prepared and the way it is eaten; there are hundreds of variations that differ from country to country and continent to continent. But there is one thing which

every country around the world has in common: soup. Soup is part of the cuisine of every country in the world.

We believe that soup is much more than just another meal. It is warmth on a cold winter evening with the family, it is a moment of rest during a long working day, at lunch with colleagues, or during break at school. It can be a carefree snack as well as a pleasure during a late Summer time dinner. It is for the afternoon or evening, as a starter or main, served hot or cold.

The recipes in this guide will enable you to make the simplest to the most complex soups. We provide four recipes for each soup that can easily incorporate fresh ingredients to make exciting, varied and delicious soups; and each soup can be easily adapted to suit any occasion.

Foreword

Photography: Shutterstock

E

europe

Asia

Africa

Indexpage 39

southamerica

northamerica

DISCOVER TODAY’S DESTINATIONSsoup around the world

6

The tastes of

EuropeLike most other continents, Europe is made up of a number of different countries. All are very different in their sightseeing attractions, weather and culture. Their foods are also widely different, with each country having its own identity of tastes and flavours that can be found in the local and traditional soup recipes.

Pasta, pasta & more pastaItalians love to put pasta in their soups

Italy

9

Dutch winters During the long Dutch winters people often complain about the cold and the icy roads. A bowl of hot pea soup with smoked sausage on a cold winter evening will make a Dutch person very happy.

Rhubarb Soup In Finland they love to finish off a meal with

a sweet rhubarb soup.

Magiritsa While in the UK Easter is a time for hiding and finding Easter eggs, the Greeks are busy making traditional Greek Easter soup. This ‘salvation soup’ is made from lamb’s offal in a bouillon prepared from the head of the lamb.

KorhelylevesaThe Hungarian dish Korhelylevesa literally

means ‘night owl soup’. This sauerkraut soup is eaten after a wild night to

combat the worst hangovers.

Summer soupIt may be hard to imagine that in Lithuania, with its cool summers, people should feel the need for a cold summer soup. But they really do, in the form of a cold beet soup. The colour of the soup can be compared to a Summer sunrise.

Norwegian Fruit Soup

Norwegians are creative with soup. They use different types of red fruit to make a breakfast

soup, a starter and a dessert. Another option is to freeze soup and make ice cream with it.

This Polish meal is not intended for vegetarians. The soup is a mixture of all kinds of meat combined with a hint of apple. In the past, it was eaten at New Year.

Europe

Holland

Greece

Hungary

Poland

Norway

Lithuania

Finland

1110

Edwin van Gent _ Netherlands

CreativityAfter having worked in a number of leading restaurants, Edwin van Gent became a culinary advisor with Unilever Food Solutions. He explains the benefits of soup as a meal: ‘From a chef’s point of view soup is a wonderful dish that you can be very creative with. It can be eaten either hot or cold. With a basic bouillon you can go as wild as your imagination allows. Soup is also a good way of using your food to its best advantage. Rather than throwing the leftovers in the bin, I prefer to make a delicious soup with them.'

Mother's vegetable soupEdwin’s experience of the culinary world of soup has changed nothing in his personal preferences: ‘No vegetable soup is better than my mother’s vegetable soup!’ If his mother is not on hand to make this soup for him, he enjoys a Soba noodle soup from Japan with shiso, with its explosion of Asiatic flavours.

'No vegetableSoup is better than my mother's vegetable soup!'

Chef Edwin van Gent gives us a peek into the world of soup.

edwin’s favourite soup – Soba noodle soup from Japan with shiitake and shiso

Ingredients for 10 portions

70g KNORR Professional Vegetable Jelly Bouillon 3ltr Water 50ml Soy Sauce 50ml Mirin 800g Soba Noodles 500g Shiitake Mushrooms 50g Spring Onions

Preparation

Bring the water to the boil then whisk in the KNORR Professional Vegetable Jelly Bouillon, mirin and soy sauce. Allow the soup to simmer for 10 minutes. Cook the soba noodles and clean the shiitake mushrooms then add both to the soup. Pour the soup into serving bowl then thinly slice the spring onions and sprinkle on top.

1312

Method

For the soup Bring the water to the boil and cook the cauliflower florets for 5-6 minutes. Add the KNORR Classic Cauliflower & Broccoli Soup, milk and blend until smooth then simmer for 5 minutes.

To finish Blend the rocket with the olive oil until smooth. Pour the soup in to a serving bowl and garnish with diced smoked salmon, black pepper and the rocket oil.

Cauliflower Soup from Copenhagen with rocket and smoked salmon

Classic


170g KNORR Classic Cauliflower & Broccoli Soup 25 portions 1.2ltr Water 300g Cauliflower 500ml Semi skimmed milk 100g Rocket 100ml Olive oil 200g Smoked salmon 1g Crushed black pepper

100%

123

Jelly Bouillon

Method

For the soup Bring the water to the boil and add the cauliflower florets and cook for 5-6 minutes or until soft. Remove from the heat and drain. Keep back 100ml of the cooking water. Bring the KNORR 100% Leek & Potato Soup to a simmer then add the cauliflower, cooking water and blend until smooth.

To finish Blend the rocket with the olive oil until smooth. Stir the cream through the soup and remove from the heat. Pour the soup in to a serving bowl and garnish with diced smoked salmon and the rocket oil.


2.5ltr KNORR 100% Soup Leek & Potato 4 x 2.4L 500ml Water 500g Cauliflower 100g Rocket 100ml Olive oil 100ml Single cream 200g Smoked salmon

Method

For the soup Bring the water, milk, cauliflower florets and KNORR 123 Asparagus Soup to the boil then simmer for 5 minutes or until the cauliflower is soft. Remove from the heat and blend until smooth.



190g KNORR 123 Asparagus Soup 200 portions 1.5ltr Water 500ml Semi skimmed milk 500g Cauliflower 100g Rocket 100ml Olive oil 200g Smoked salmon 1g Crushed black pepper

Method

For the soup Bring the KNORR Professional Vegetable Jelly Bouillon, water, milk and cauliflower florets to the boil and cook for 5-6 minutes until soft. Then remove and blend until smooth.


Ingredients for 10 portions for

50g KNORR Professional Vegetable Jelly Bouillon 800g 1.5ltr Water 700ml Milk 1kg Cauliflower 100g Rocket 100ml Olive oil 200g Smoked salmon 1g Ground black pepper

DenmarkCauliflower soup

1514

Method

For the pumpkin Peel and dice the pumpkin. Place on to a roasting tray and toss in half of the olive oil. Bake for 20 minutes or until soft, remove from the oven and allow to cool slightly.

For the soup Bring the water to the boil then whisk in the KNORR Classic Carrot & Coriander Soup. Add in the roasted pumpkin.

Remove from the heat and blend until smooth.

To finish Ladle the soup into bowls and finish with the pumpkin seeds, remaining olive oil and grated gruyère cheese.

Pumpkin Soup with Gruyère Cheese and Pumpkin Seeds

Classic


170g KNORR Classic Carrot & Coriander Soup 25 portions 500g Pumpkin 100ml Olive oil 1.7ltr Water 40g Pumpkin seeds 100g Gruyère cheese, grated

100%

123

Jelly Bouillon

Method


For the soup Bring the KNORR 100% Carrot & Coriander soup to the boil. Add the roasted pumpkin then remove from the heat and blend until smooth.

To finish Ladle the soup into bowls and finish with the pumpkin seeds, remaining olive oil and grated gruyère cheese.


2.5ltr KNORR 100% Soup Carrot & Coriander 4 x 2.4L 500g Pumpkin 100ml Olive oil 40g Pumpkin seeds 100g Gruyère cheese, grated

Method


For the soup Bring the water, KNORR 123 Leek & Potato Soup and roasted pumpkin to the boil, remove from the heat and blend until smooth.

To finish Ladle the soup into bowls and finish with the pumpkin seeds, olive oil and grated gruyère cheese.


110g KNORR 123 Leek & Potato 200 portions 800g Pumpkin 100ml Olive oil 1.7ltr Water 40g Pumpkin seeds 100g Gruyère cheese, grated

Method


For the soup Bring the water to the boil and whisk in the KNORR Professional Vegetable Jelly Bouillon. Sweat the onions and KNORR Garlic Purée in the remaining olive oil for 5-6 minutes. Pour in the bouillon and add the roasted pumpkin.

Bring the soup to the boil and simmer for 10 minutes. Remove from the heat and blend until smooth.

To finish Ladle the soup into bowls and finish with the pumpkin seeds and grated gruyère cheese.


50g KNORR Professional Vegetable Jelly Bouillon 800g 900g Pumpkin 100ml Olive oil 2ltr Water 300g Onions 20g KNORR Garlic purée 40g Pumpkin seeds 100g Gruyère cheese, grated

SwitzerlandPumpkin soup

1716

Method

For the Soup Bring the water to the boil, then whisk in the KNORR Classic Asparagus Soup. Add the watercress and blend until smooth. Return to the heat and simmer for 1 minute.

To cook the ravioli Cook the ravioli in boiling water then remove from the heat and drain.

To serve Reheat the meatballs. Remove the soup from the heat and stir in the black pepper. Place the ravioli and meatballs in to a serving bowl and pour over the hot soup. Garnish with sprigs of watercress.

BelgiumWatercress soup

Watercress soup with minced lamb and black pepper

Classic


170g KNORR Classic Asparagus Soup 25 portions 1.7ltr Water 500g Watercress 2g Ground black pepper 200g Ravioli 400g Minced lamb meatballs, cooked

100%

123

Jelly Bouillon

Method

For the soup Pour the KNORR 100% Cream of Chicken Soup in to a saucepan and bring to a simmer. Add the watercress and blend until smooth. Return to the heat and simmer for 1 minute.


To serve Reheat the meatballs. Remove the soup from the heat and stir in the remaining black pepper. Place the ravioli and meatballs in to a serving bowl and pour over the hot soup. Garnish with sprigs of watercress.


2.5ltr KNORR 100% Soup Cream of Chicken 4 x 2.4L 2g Ground black pepper 1kg Watercress 1ltr Water 200g Ravioli 400g Minced lamb meatballs, cooked

Method

For the Soup Pour the KNORR 123 Asparagus Soup and water in to a saucepan and bring to the boil. Add the watercress and blend until smooth. Return to the heat and simmer for 1 minute.


To serve Reheat the meatballs. Remove the soup from the heat, stir in the black pepper. Place the ravioli and meatballs in to a serving bowl and pour over the hot soup. Garnish with sprigs of watercress.


170g KNORR 123 Asparagus Soup 200 portions 1.7ltr Water 500g Watercress 2g Ground black pepper 200g Ravioli 400g Minced lamb meatballs, cooked

Method

For the soup Pour the water in to a saucepan and add the potatoes. Bring to the boil then stir in the KNORR Professional Vegetable Jelly Bouillon. Add the watercress and blend until smooth. Return to the heat and simmer for 1 minute.


To serve Reheat the meatballs. Remove the soup from the heat, stir in the remaining black pepper. Place ravioli and meatballs in to a serving bowl and pour over the hot soup. Garnish with sprigs of watercress.


50g KNORR Professional Vegetable Jelly Bouillon 800g 2.5ltr Water 250g New potatoes 1kg Watercress 2g Ground black pepper 200g Ravioli 400g Minced lamb meatballs, cooked

1918

Method

For the soup Heat the oil and add the sliced leeks, cook for 2-3 minutes. Pour in the water and bring to the boil. Whisk in the KNORR Classic Cream of Leek soup and add the cream and cooked chicken. Chop the prunes then remove the soup from the heat.

To finish Pour the soup into serving bowls and garnish with the chopped prunes.

cock-a-leekie

Classic


170g KNORR Classic Cream of Leek Soup 25 portions 20ml Olive oil 200g Leek, sliced 1.7ltr Water 50g Single cream 10g Prunes 250g Cooked chicken, diced

100%

123

Jelly Bouillon

Method

For the soup Heat the oil and add the bacon and leeks then cook for 3-4 minutes. Pour in the KNORR 100% Cream of Chicken Soup and bring to a simmer for 5 minutes. Chop the prunes then remove the soup from the heat.

To finishPour the soup into serving bowls and garnish with the chopped prunes.


2.5ltr KNORR 100% Soup Cream of Chicken 4 x 2.4L 20ml Olive oil 100g Smoked bacon 240g Leeks, sliced 100g Canned prunes, in juice

Method

For the soup Place the water and KNORR 123 Chicken Soup in to a saucepan and bring to the boil. Sweat the sliced leeks in the oil for 2-3 minutes then add to the soup along with the cream and cooked chicken.

To finish Chop the prunes then remove the soup from the heat. Pour the soup into serving bowls and garnish with the chopped prunes.


110g KNORR 123 Chicken Soup 200 portions 1.7ltr Water 250g Cooked chicken, diced 200g Leeks 50g Single cream 10g Prunes

Method

For the soup Place the bay leaf, water, chicken, rice and vegetables into a saucepan and bring to a simmer. Add the KNORR Professional Chicken Jelly Bouillon and simmer for 20 minutes. Chop the prunes then remove the soup from the heat.

To finish Pour into serving bowls and garnish with the chopped prunes.


70g KNORR Professional Chicken Jelly Bouillon 800g 1 Bay leaf 2.5ltr Water 250g Chicken breast, skinless cooked 70g Basmati rice 500g Leeks, sliced 200g Carrots, diced 200g Onions, diced on the end of onion 100g Canned prunes, in juice

scotlandcock-a-leekie

2120

FranceProvençal Vegetable

Soup

Method

For the soup Bring the water to the boil and whisk in the KNORR Classic Tomato & Basil Soup. Reduce the heat and simmer for 5 minutes.

To make the garnish Heat the oil and sweat the aubergine and courgette for 4-5 minutes then remove from the frying pan and set aside until needed.

Cut the fish fillets into 3 pieces, fry the pieces in the remaining oil skin side down for 4-5 minutes. Turn over and remove the pan from the heat.

To finish Pour the soup into serving bowls and garnish with three pieces of fish, vegetables and basil.

Provençal Vegetable Soup

Classic


170g KNORR Classic Tomato & Basil 25 portions 1.7ltr Water 100ml Olive oil 250g Aubergine, diced 250g Courgette, sliced 800g Red mullet 10g Basil

100%

123

Jelly Bouillon

Method

For the soup Bring the KNORR 100% Red Pepper & Tomato Soup to a simmer for 5 minutes then remove from the heat and blend until smooth.

To make the garnish Heat the oil and sweat the diced aubergine and courgette for 4-5 minutes, remove from the frying pan and set aside until needed. Cut the fish fillets into 3 pieces, fry the pieces in the remaining oil skin side down for 4-5 minutes. Turn over and remove the pan from the heat.

To finish Pour the soup into serving bowls and garnish with three pieces of fish, vegetables and basil.


2.5ltr KNORR 100% Soup Red Pepper & Tomato 4 x 2.4L 100ml Olive oil 250g Aubergine, diced 250g Courgette, sliced 800g Red mullet 10g Basil

Method

For the soup Place the water and KNORR 123 Tomato Soup in to a saucepan and bring to the boil. Reduce the heat and simmer for 5 minutes.

To make the garnish Heat the oil and sweat the aubergine and courgette for 4-5 minutes then remove from the frying pan and set aside until needed.


To finish Pour the soup into serving bowls and garnish with three pieces of fish, the vegetables and basil. Garnish with the vegetables and basil.


110g KNORR 123 Tomato Soup 40 portions 1.7ltr Water 100ml Olive oil 250g Aubergine, diced 250g Courgette, sliced 800g Red mullet 10g Basil

Method

For the soup Bring the water to the boil and whisk in the KNORR Professional Vegetable Jelly Bouillon. Add the tinned tomatoes and reduce the heat and simmer for 5 minutes.

To make the garnish Heat half the oil and sweat the diced aubergine and courgette for 4-5 minutes then remove from the frying pan and set aside until needed.


To finish Add half the vegetables and blend until smooth. Pour the soup into serving bowls and garnish with three pieces of fish, vegetables and basil.


50g KNORR Professional Vegetable Jelly Bouillon 800g 2ltr Water 400g Tinned tomatoes 150ml Olive oil 200g Aubergine, diced 200g Courgette, sliced 800g Red mullet 10 Basil leaves

2322

Method

For the soup Bring the water to the boil and whisk in the KNORR Classic Cream of Chicken Soup then reduce the heat and simmer for 2 minutes. Shred the chicken and add to the soup.

To finish Mix the egg with lemon juice. Remove the soup from the heat and stir through the egg mix. Pour in to serving bowls and garnish with the parsley.

Avgolemono – Greek chicken and lemon soup

Classic


170g KNORR Classic Cream of Chicken Soup 25 portions 1.7ltr Water 200g Chicken breast, skinless cooked 4 Eggs 70ml Lemon juice 2g Parsley

100%

123

Jelly Bouillon

Method

For the soup Bring the KNORR 100% Cream of Chicken Soup to a simmer for 5 minutes. Mix the eggs and lemon juice together. Remove the soup from the heat and stir in the cooked chicken and egg mix.

To finish Pour the soup in to serving bowls and garnish with the parsley.


2.5ltr KNORR 100% Soup Cream of Chicken 2.5ltr 4 Eggs 70ml Lemon juice 2g Parsley 250g Chicken breast, skinless cooked

Method

For the soup Place the water and KNORR Chicken Soup 123 in to a saucepan and bring to the boil then simmer for 2 minutes.



110g KNORR 123 Chicken Soup 200 portions 1.7ltr Water 4 Eggs 70ml Lemon juice 2g Parsley

Method

For the soup Heat the oil then sweat the carrots and leeks for 4-5 minutes, then add the rice. Bring the water to the boil and whisk in the KNORR Professional Chicken Jelly Bouillon. Add the bouillon to the vegetables and rice, bring to the boil. Cook for 12-15 minutes then remove from the heat and blend until smooth. Add in the cooked chicken.



50g KNORR Professional Chicken Jelly Bouillon 800g 20ml Olive oil 200g Carrots, diced 200g Leeks, diced 70g Basmati rice 2.5ltr Water 200g Chicken breast, skinless cooked 4 Eggs 70ml Lemon juice 2g Parsley

GreeceAvgolemono

2524

HollandBrown bean soup

Method

For the soup Bring the water to the boil then whisk in the KNORR Classic Tomato & Basil Soup and Marmite.

To finish Add the sliced sausage and drained Borlotti beans to the soup. Simmer for 2 minutes and pour into serving bowls. Garnish with diced gherkin.

Brown bean soup

Classic


170g KNORR Classic Tomato & Basil 25 portions 1.7ltr Water 10g Marmite 250g Smoked sausage, sliced 600g Borlotti beans, drained 100g Gherkin, diced

100%

123

Jelly Bouillon

Method

For the soup Bring the KNORR 100% Beef Goulash Soup to the boil and simmer for 5 minutes. Remove from the heat and blend until smooth.



2.5ltr KNORR 100% Soup Beef Goulash 4 x 2.4L 250g Smoked sausage, sliced 600g Borlotti beans, drained 100g Gherkin, diced

Method

For the soup Whisk the water, Marmite and KNORR 123 Tomato Soup together while bringing to the boil. Pour into serving bowls and garnish with diced gherkins.



110g KNORR 123 Tomato Soup 200 portions 1.7ltr Water 10g Marmite 250g Smoked sausage, sliced 600g Borlotti beans, drained 100g Gherkin, diced

Method

For the soup Bring the water to the boil then whisk in the KNORR Professional Beef Jelly Bouillon. Heat the oil and sweat the onions for 4-5 minutes. Add the tomato purée and cook for a further 1 minute. Pour in the bouillon and half the beans, return to the boil and cook for 10 minutes. Remove from the heat and blend until smooth.

To finish Add the sliced smoked sausage and remaining beans then pour into serving bowls and garnish with diced gherkins.


60g KNORR Professional Beef Jelly Bouillon 800g 2ltr Water 100ml Olive oil 300g Onions, diced 50g Tomato purée 800g Borlotti beans, drained 250g Smoked sausage, sliced 100g Gherkin, diced

2726

Method

For the soup Bring the water to the boil and whisk in the KNORR Classic Cream of Tomato Soup and Marmite. Heat the oil and add the caraway seeds, minced beef and paprika. Cook for 7-8 minutes then drain off any excess fat. Add this to the soup along with the diced cooked potatoes. Simmer for 2 minutes.

To finish Remove from the heat and pour into serving bowls.

Gulaschsuppe

Classic


170g KNORR Classic Cream of Tomato Soup 25 portions 1.7Ltr Water 5g Marmite 20ml Olive oil 200g Minced beef 2g Paprika 1g Caraway seeds 200g New potatoes boiled and diced

100%

123

Jelly Bouillon

Method

For the soup Heat the oil then add the minced beef and cook for 7-8 minutes until golden. Remove the beef from the pan and drain off any excess fat.

Pour the KNORR 100% Beef Goulash Soup in to a saucepan and bring to a simmer. Add the beef and continue to simmer for a further 2-3 minutes.

To finish Pour the soup into serving bowls and garnish with the sour cream and chopped parsley.


2.5ltr KNORR 100% Soup Beef Goulash 4 x 2.5ltr 20ml Olive oil 200g Minced beef 2g Parsley 200ml Sour cream

Method

For the soup Place the water, Marmite and KNORR Tomato Soup in to a saucepan and bring to the boil. Reduce the heat and simmer for 2 minutes. Heat the oil then add the minced beef, paprika, garlic and caraway seeds. Cook for 7-8 minutes until golden then remove and drain off any excess fat.

Add the potatoes and beef to the soup and simmer for a further 2 minutes



110g KNORR 123 Tomato Soup 200 portions 1.7ltr Water 5g Marmite 20ml Olive oil 200g Minced beef 2g Paprika 1g Caraway seeds 10g Garlic 200g New potatoes, boiledMethod

For the soup Bring the water to the boil and whisk in the KNORR Professional Beef Jelly Bouillon. Add the tomatoes and cook for 5 minutes then remove from the heat and blend until smooth. Heat the oil and add the minced beef, paprika, garlic and caraway seeds. Cook for 7-8 minutes until golden then remove and drain off any excess fat.

Add the potatoes and beef to the soup and simmer for 2 minutes.



50g KNORR Professional Beef Jelly Bouillon 800g 2.5ltr Water 800g Tinned tomatoes 20ml Olive oil 200g Minced beef 2g Paprika 1g Caraway seeds 10g Garlic 400g New potatoes, boiled and diced

HungaryGulaschsuppe

2928

Method

For the soup Heat the oil then add the rosemary and cook for 30 seconds then add the water and bring to boil. Whisk in the KNORR Tomato & Basil Soup then reduce the heat and simmer for 5 minutes.

To finish Add the drained beans and simmer for a further 2 minutes then pour into serving bowls.

Tuscan bean broth

Classic


170g KNORR Classic Tomato & Basil 25 portions 20ml Olive oil 2g Rosemary 1.7ltr Water 400g Cannellini beans, canned in water 400g Borlotti beans, canned in water

100%

123

Jelly Bouillon

Method

For the soup Heat the oil then add the diced prosciutto and fry for 1 minute. Pour in the KNORR 100% Tomato soup and bring to a simmer. Add the drained bean and oregano and simmer for a further 2-3 minutes.

To finish Simmer for 5 minutes then pour into serving bowls.


2.5ltr KNORR 100% Tomato Soup 4 x 2.4L 50g Prosciutto, diced 20ml Olive oil 400g Cannellini beans, canned in water 400g Borlotti beans, canned in water 2g Dried Oregano

Method

For the soup Heat the oil, add the garlic and vegetables and cook for 4-5 minutes. Pour in the water and KNORR 123 Tomato Soup and bring to the boil then reduce the heat and simmer for 2 minutes.

To finish Add the beans and simmer for a further 2 minutes then pour into serving bowls.


110g KNORR 123 Tomato Soup 200 portions 200g Onions, diced 150g Carrots, diced 100g Celery, diced 10g Garlic 20ml Olive oil 1.7ltr Water 500g Cannellini beans, canned in water and drained

Method

For the soup Bring the water to the boil then whisk in the KNORR Professional Vegetable Jelly Bouillon and tomato purée. Add the beans and oregano and bring to the boil. Cook for 10 minutes then remove from the heat.

To finish Pour into serving bowls and drizzle over the olive oil.


50g KNORR Professional Vegetable Jelly Bouillon 800g 2ltr Water 50g Tomato purée 400g Cannellini beans, canned in water and drained 400g Borlotti beans, canned in water and drained 20ml Olive oil 1g Fresh Oregano

ItalyTuscan bean broth

3130

SpainTomato and white

Bean soup

Method

Fry the rosemary in the oil for 1 minute then remove and add the diced peppers then cook for 4-5 minutes. Pour in the water and bring to the boil then whisk in the KNORR Classic Cream of Tomato soup.

To finish Add the beans and simmer for 5 minutes then pour into serving bowls.

Tomato and white bean soup with rosemary

Classic


170g KNORR Classic Cream of Tomato Soup 25 portions 50ml Olive oil 5g Rosemary 200g Yellow peppers, diced 200g Red peppers, diced 1.7ltr Water 600g Cannellini beans, drained

100%

123

Jelly Bouillon

Method

Fry the rosemary in the oil for 1 minute then remove. Dice the peppers and add to the oil. Cook for 3-4 minutes then add the drained beans and KNORR 100% Tomato Soup.

To finish Bring to a simmer then pour in to serving bowls.


2.5ltr KNORR 100% Tomato Soup 4 x 2.4L 50ml Olive oil 5g Rosemary 300g Yellow peppers, diced 600g Cannellini beans, drained

Method

For the garnish Fry the rosemary in the oil for 1 minute then remove and add the diced peppers and cook for 4-5 minutes. Pour in the water and KNORR 123 Tomato soup and bring to the boil.

For the soup Add the beans and simmer for 5 minutes then pour into serving bowls.


110g KNORR 123 Tomato Soup 40 portions 50ml Olive oil 5g Rosemary 200g Yellow peppers, diced 200g Red peppers, diced 1.7ltr Water 600g Cannellini beans, drained

Method

For the soup Bring the water to the boil and whisk in the KNORR Professional Jelly Bouillon. Heat ½ the oil then add the rosemary and onions. Cook for 4-5 minutes then add the tomato purée and KNORR Garlic Purée. Pour in the vegetable bouillon and bring to the boil. Cook for 10 minutes then remove from the heat and blend until smooth.

For the soup Heat the remaining oil and add the diced peppers. Cook for 3-4 minutes then add to the soup along with the drained beans. Pour in to a serving bowl.


50g KNORR Professional Vegetable Jelly Bouillon 800g 2ltr Water 100ml Olive oil 5g Rosemary 400g Onions, diced 30g Tomato purée 20g KNORR Garlic Purée 200g Yellow peppers, diced 600g Cannellini beans, drained

Soup around the World is all about enjoying the taste

of soup in an exciting journey around the World.

SERVE YOUR GUESTS EXCIT ING WORLD SOUPS

AND BOOST YOUR SOUP SALES

SoupAround the world

3534

cock-a-leekie

Watercress soup with minced lamb and black pepperCauliflower Soup from Copenhagen with rocket and smoked salmonJelly Bouillon

Nutrients Per Person

Energy 206kcal

Fat 14.9g

Saturates 3.7g

Sugars 6.7g

Salt 2.06g

100%


Energy 257kcal

Fat 19.4g

Saturates 6.6g

Sugars 3.8g

Salt 2.16g

Classic


Energy 232kcal

Fat 16.6g

Saturates 4.9g

Sugars 5.1g

Salt 2.06g

123


Energy 197kcal

Fat 13.1g

Saturates 2.7g

Sugars 4.8g

Salt 2.11g

Jelly Bouillon


Energy 212kcal

Fat 19.6g

Saturates 4.5g

Sugars 4.0g

Salt 1.33g

100%


Energy 235kcal

Fat 16.3g

Saturates 4.9g

Sugars 9.6g

Salt 1.57g

Classic


Energy 215kcal

Fat 17.2g

Saturates 5.4g

Sugars 4.1g

Salt 1.21g

123


Energy 185kcal

Fat 15.1g

Saturates 4.1g

Sugars 2.2g

Salt 1.17g

denmark

Jelly Bouillon


Energy 121kcal

Fat 6.4g

Saturates 2.8g

Sugars 1.2g

Salt 1.21g

100%


Energy 307kcal

Fat 20.4g

Saturates 6.0g

Sugars 1.3g

Salt 1.64g

Classic


Energy 96kcal

Fat 6.1g

Saturates 2.8g

Sugars 0.3g

Salt 0.24g

123


Energy 128kcal

Fat 6.7g

Saturates 3.1g

Sugars 1.3g

Salt 1.23g

belgium

Pumpkin Soup with Gruyère Cheese and Pumpkin Seedsswitzerland

Jelly Bouillon


Energy 123kcal

Fat 4.5g

Saturates 2.1g

Sugars 5.8g

Salt 1.00g

100%


Energy 245kcal

Fat 20g

Saturates 4.0g

Sugars 2.7g

Salt 1.77g

Classic


Energy 139kcal

Fat 7.9g

Saturates 3.7g

Sugars 2.9g

Salt 1.20g

123


Energy 79kcal

Fat 2.6g

Saturates 1.3g

Sugars 1.4g

Salt 1.66g

scotland

3736

GulaschsuppeAvgolemono – Greek chicken and lemon soup

Provençal Vegetable Soup brown bean soupJelly Bouillon


Energy 246kcal

Fat 18.3g

Saturates 2.1g

Sugars 4.0g

Salt 1.26g

100%


Energy 291kcal

Fat 16.9g

Saturates 2.4g

Sugars 9.6g

Salt 1.46g

Classic


Energy 245kcal

Fat 14.3g

Saturates 1.8g

Sugars 6.7g

Salt 1.12g

123


Energy 220kcal

Fat 13.5g

Saturates 1.6g

Sugars 4.8g

Salt 1.26g

Jelly Bouillon


Energy 111kcal

Fat 4.9g

Saturates 1.1g

Sugars 2.1g

Salt 1.04g

100%


Energy 217kcal

Fat 15.0g

Saturates 3.2g

Sugars 0.3g

Salt 1.56g

Classic


Energy 130kcal

Fat 6.2g

Saturates 2.5g

Sugars 1.4g

Salt 1.10g

123


Energy 69kcal

Fat 3.5g

Saturates 1.3g

Sugars 1.0g

Salt 1.69g

france

Jelly Bouillon


Energy 279kcal

Fat 17.9g

Saturates 4.8g

Sugars 4.1g

Salt 1.43g

100%


Energy 351kcal

Fat 18.9g

Saturates 4.8g

Sugars 5.9g

Salt 2.38g

Classic


Energy 213kcal

Fat 8.7g

Saturates 3.7g

Sugars 6.6g

Salt 1.21g

123


Energy 188kcal

Fat 8.0g

Saturates 3.5g

Sugars 4.8g

Salt 1.90g

holland

greece

Jelly Bouillon


Energy 136kcal

Fat 8.4g

Saturates 2.1g

Sugars 2.6g

Salt 1.10g

100%


Energy 321kcal

Fat 22.4g

Saturates 5.4g

Sugars 5.5g

Salt 1.71g

Classic


Energy 175kcal

Fat 11.0g

Saturates 3.8g

Sugars 5.7g

Salt 1.11g

123


Energy 141kcal

Fat 8.6g

Saturates 2.2g

Sugars 4.2g

Salt 1.17g

hungary

3938

Tomato and white bean soup with rosemary

Tuscan bean brothJelly Bouillon


Energy 138kcal

Fat 3.6g

Saturates 1.0g

Sugars 3.2g

Salt 1.32g

100%


Energy 231kcal

Fat 7.3g

Saturates 1.8g

Sugars 9.3g

Salt 1.57g

Classic


Energy 170kcal

Fat 3.6g

Saturates 0.9g

Sugars 6.4g

Salt 0.94g

123


Energy 123kcal

Fat 2.7g

Saturates 0.5g

Sugars 6.5g

Salt 1.10g

Jelly Bouillon


Energy 190kcal

Fat 10.7g

Saturates 1.6g

Sugars 6.0g

Salt 1.23g

100%


Energy 278kcal

Fat 14.3g

Saturates 2.6g

Sugars 12.0g

Salt 1.28g

Classic


Energy 194kcal

Fat 8.2g

Saturates 2.5g

Sugars 8.1g

Salt 1.02g

123


Energy 159kcal

Fat 5.8g

Saturates 1.0g

Sugars 6.6g

Salt 1.08g

italy

spain

Page

Cauliflower Soup from Copenhagen with rocket and smoked salmon – Denmark . . . . . . . . . . . . . . . . . 12

Pumpkin Soup with Gruyère Cheese and Pumpkin Seeds – Switzerland . . . . . . . . . . . . . . . . . . . . . . . . 14

Watercress soup with minced lamb and black pepper – Belgium . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Cock-a-leekie – Scotland . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Provençal Vegetable Soup – France . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Avgolemono – Greece . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Brown Bean Soup – Holland . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Gulaschsuppe – Hungary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Tuscan Bean Broth – Italy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Tomato and White Bean Soup with Rosemary – Spain . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Index

4140

knorr Professional jelly bouillon 2 x 800g

Asparagus Broccoli & Stilton Carrot & CorianderCauliflower & Broccoli Cream of ChickenCream of Leek Cream of Mushroom Cream of Tomato MinestroneTomato & Basil

knorr classic premium dry soup 6 x 425g

Asparagus Chicken Noodle Chicken Leek & Potato Minestrone Mushroom

knorr 123 dry soup 1 x 2.21/2.04kg & 6 x 425g

Oxtail Thick VegetableTomato Cream of VegetableLentil Broth

VegetableChicken Beef

Beef Goulash Carrot & Coriander Country Chicken & VegetableCream of ChickenCream of MushroomHighland VegetableLeek & PotatoMinestroneRed Pepper & TomatoThai Style VegetableTomato Wild Mushroom Indian Chicken and Tomato

knorr 100% READY TO SERVE SOUP2 x 2.5kg pouch 12 x 250ml mono portions

Cream of ChickenCarrot & Coriander Wild Mushroom Minestrone TomatoRed Pepper & Tomato

Find more information at unileverfoodsolutions.co.uk

http://www.unileverfoodsolutions.co.uk

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