Made with real cream  white wine  and thyme. Accompanied by a 9 oz. loaf of stone ground whole wheat bread. Used as a bread bowl or served on the side  it’s enough for a complete meal! You’ll enjoy the bread’s firm crust  chewy texture and slightly sour flavor that is typical of traditional breads of the European countryside. Bread Loaf Net Wt. 9 oz.Soup Net Wt. 12 oz.

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You Will Need

* 2 Tbsp extra virgin olive oil
* 2 Tbsp butter
* 1 medium white onion, diced
* 2 cloves of garlic, chopped
* 3 bacon rashers, chopped
* 2 carrots, peeled and diced
* 2 celery stalks, sliced
* 16 oz whole peas
* 3 1⁄8 pt vegetable stock
* 24 ½ oz frozen peas
* salt to taste
* crème fraiche to serve
* 1 large saucepan with a lid
* 1 wooden spoon
* 1 hand blender
* 1 strainer
* 1 bowl
* 1 liquidizer or food processor
* 1 ladle
* 1 medium bowl

Step 1:
Thaw the frozen peas
Put the frozen peas into a medium-sized bowl to let them thaw naturally while you make the base of the soup.
Step 2:
Heat the oil and butter
Pour the olive oil into the saucepan and add the butter. Place the pan over a low temperature to heat.
Step 3:
Add the vegetables and the bacon
When the butter has melted, add the onions, garlic, bacon, carrots and celery. Stir the ingredients together well and leave them to sweat for about 10 minutes.
Step 4:
Add the peas and stock
When the onions are more or less translucent stir in the peas and then continue stirring as you pour in the stock.
Step 5:
Leave to cook
Cover the pan and leave the soup to cook for 35 minutes.
Step 6:
Slightly blend the soup
35 minutes later when the soup is well-cooked blend it slightly. Take the hand blender and buzz it briefly four to five times in different parts of the pan.
Step 7:
Pass through a strainer
Pass the soup through a strainer into a large bowl pressing as much out as possible.
Step 8:
Liquidize in batches
Now pour the soup into a liquidizer, add the peas and liquidize into a purée. When finished, pour this into a separate bowl.
Step 9:
Season with salt
Season with some salt to taste.
Step 10:
Serve and garnish with crème fraiche
The pea soup is ready to serve. Ladle it into the soup bowls and pop a spoon of crème fraiche on top to garnish.

You Will Need

* 3 Tbsp olive oil
* 1 1⁄3 oz butter
* 2 large onions, finely chopped
* 1 ¾ oz bacon, chopped
* 1 leek, halved lengthways and sliced
* 8 ¾ oz potatoes, peeled and finely diced
* 5 1⁄3 oz cabbage, quartered and shredded
* 4 ¼ pt vegetable or beef stock
* 14 oz can of chopped tomatoes
* salt and pepper
* 1 large saucepan
* 1 wooden spoon
* 1 ladle

Step 1:
Heat the oil and butter
Take a large saucepan and add the olive oil and butter. Heat over a moderate temperature.
Step 2:
Add the onions and bacon
When the butter has melted, add the onions and bacon to the saucepan. Fry them for about 5 minutes or until the onions start to soften.
Step 3:
Add the leek, potatoes and celery
When the onions are softened add the remaining leek, potatoes and celery. Stir all the ingredients together and let the mixture cook for a few more minutes.
Step 4:
Pour in the stock and tomatoes
Pour in the stock followed by the can of tomatoes and stir together generously.
Step 5:
Add the cabbage
Immediately add the cabbage and bring the soup to a boil.
Step 6:
Season with salt and pepper
When the soup has broken into a boil, season it with salt and pepper and then leave to simmer gently for about 30 minutes
Step 7:
Taste and season
Once the soup has cooled taste it to see if more salt and pepper are needed and if so season again.
Step 8:
Serve with crusty ciabatta bread
Using a ladle serve the soup into soup bowls and present with crusty, warmed ciabatta bread and butter.

Step 1:
You will need:

* ¼ oz dried seaweed (wakame)
* 4 ¼ oz fresh soft tofu or long life silken tofu
* 13 ½ fl oz dashi OR 400 ml (14.1 fl oz) of water and ½ tsp powdered dashi
* 1 ½ Tbsp miso paste
* 2 medium spring onions
* 1 measuring jug
* 1 saucepan
* 1 small bowl
* 1 cup
* 1 tablespoon
* 1 teaspoon
* 1 sharp knife
* 1 chopping board

Step 2:
Heat the Dashi
Pour the dashi into a large sauce pan, place it on the hob and turn the heat up high
Step 3:
Soak the wakame
Meanwhile put the 5 grams or 0.2 oz of dried wakame in a small bowl, and add enough water to cover it well. The seaweed will soak up the water and expand.
Step 4:
Melt the miso
Put one and a half tablespoons of miso paste in a cup, add enough spoonfuls of dashi from the pan to melt it. Give it a good stir to make sure it is thoroughly dissolved. Then pour into the pan and stir.
Step 5:
The tofu
Cut the tofu into cubes of about 1 cm, or half an inch square. 120 grams or 4oz is a good guide for this recipe but you can add more, or less depending on your taste. Add it to the saucepan and turn the heat down.
Step 6:
Add the wakame
Finally add the soaked wakame and leave the soup on a low heat for a couple of minutes to warm all of the ingredients. Do not let it boil as this will impair the flavours.
Step 7:
Serve the Miso Soup
Turn off the heat and ladle the soup into individual bowls. Finally, chop the spring onion, add to the bowl and serve. Traditionally Miso soup is eaten at the end of a meal, or as a nutritious breakfast. To enjoy it the authentic way, use chopsticks for the solid ingredients and sip the liquid straight from the bowl.