Recent Posts

Mini Scotch Eggs

Polish Stuffed Eggs in Shells

Polly Eats London For International Women in London: Celebration of the Chinese New Year

Polly Eats London at Laurence Pidgeon Design: Korean Food

Hot Cross Buns

Whole-Egg Homemade Mayonnaise

Homemade Mayonnaise

Polly Eats London at the Great British Bake-Off: An Extra Slice

Polish Plum Cake

Polly Eats London at Liberté Chérie

Hong Kong Style Prawn and Pork Wonton Soup

This is one of the most popular dishes in Chinese cuisine. A clear bullion-like soup served with previously cooked, delicate, filled with pork and prawn dumplings – wontons. The word wonton means "swallowing clouds" and each region of China has different dumpling's sizes and shapes. The delicious wonton soup's secret is a thin dumpling dough that can hold the filling, and an aromatic, nutritious and natural bullion, cooked on good quality meat. The soup sometimes contains bok choi, carrot and noodles but I serve it well seasoned with sesame oil, soy sauce, and sprinkled with spring onions. Find the recipe here.

Cream of Mushroom Soup (Potage Velouté Aux Champignons)

This is a pleasantly filling winter soup, very fragrant, rich and comforting. Perfect for grand occasions and as the main course for a Sunday supper. This recipe calls for Chestnut Mushrooms; however, Button, Portobello or Closed up mushrooms will also do the trick. Although the soup is called “cream of mushroom”, it’s neither heavy nor thick but has deep buttery and mushroomy flavour. Unlike most of the French soups I made, it doesn’t contain cream. Serve with croutons and sprinkle with chopped parsley, if you like. Find the recipe here…

Roasted Tomato Soup with Comté Gougeres

This soup blends perfectly the flavours of fresh garden tomatoes, white onion and garlic. It’s very aromatic, velvety, comfy and healthy. The tomatoes are roasted to perfection in the oven as roasting brings out the sweetness and adds a ton of flavour to the soup. I serve this tomato soup with a dash of cream to create extra texture. French Comtè Gougères make the soup elegant and add an extra flavour to the dish however, it tastes great with a slice of toasted sourdough bread, a freshly baked small bun and sprinkled with grated Parmesan or Comtè. Find the recipe here.

French Onion Soup

One may think an onion soup is a cold-weather dish but I can eat the soup all year round because I love the sweetness of onions in it. The recipe is simple however not a quick one because the onions need long slow cooking in butter and oil and then slow simmering in stock. But the whole process, which lasts around 1 and half hours is worth the effort and time (we currently are having plenty) as develops the amazing rich deep flavour of the soup. The onion soup should be served hot, even in summer, sprinkled with Parmesan or grated Swiss cheese with the grilled slices of white bread. Find the recipe here…

Potato and Leek Soup (Potage Parmentier)

This is the perfect soup for this time of year, a comforting hearty dish which warms up from top to toe. The creamy smooth potato and leek soup is one of the simplest and takes about 1 hour to make. In autumn or winter is served hot but it can be chilled for vichyssoise – ideal for hot summer days. The recipe doesn’t call for broth but water which makes it even less complicated and more accessible for those who are not used to cook and eat soups. Serve Potage Parmentier for lunch or supper with croutons, crusty bread, the buttermilk rolls or the onion buns. For vegan version - swap the double cream for the coconut milk. Find the recipe here...

Roasted Butternut Squash Soup with Banana Shallot

I must admit this is not my favourite soup – it’s hard to find one because I’m not a soup enthusiast, however, squash is in season and even soup opponents should eat it at least once a year. Autumn calls for warming and comforting dishes and my Roasted Butternut Squash Soup with Banana Shallot is one of them. Sweet, velvety and vivid orange home-made soup has a nutty flavour, tastes best with crunchy croutons or Parmesan biscuits and warms up beautifully. The butternut squash is botanically and technically a fruit but usually used as a vegetable because is prepared like one. It's also versatile and makes sweet and savoury dishes. Find the recipe here...

Spanish Gazpacho

There are a million versions of gazpacho out there. Most of them call for garlic, oil and white bread blended with the vegetables. I prefer a lighter version of the Spanish cold soup, made of very fresh ripe tomatoes, cucumbers, red onion and red pepper seasoned well with salt, cumin and sour cider vinegar. My refreshing gazpacho is served ice-cold with the vegetable garnish, a splash of extra virgin olive oil, Milano Salami and crunchy crackers or freshly baked white bread. The gazpacho is very good on its own, can be a good start to the main meal or as a light lunch on a hot summer day. Don't try to make the gazpacho in the winter as you will get the flavourless salad vegetable puree. Find the recipe here…

Cream of Fresh Green Asparagus Soup

Green asparagus is a wonderful vegetable – crisp, sweet, delicate and versatile. This is the most common kind of asparagus and available year-round in supermarkets. But now we are at the peak of the season, therefore, should choose and eat only local British asparagus which by the way is considered to be the best and most delicious. Fresh green asparagus can be cooked, roasted, grilled, sautéed, steamed and served with butter or Hollandaise sauce. When you can’t bear to eat it whole, make this delicious silky amazingly green French soup Crème d’Asperges Vertes. Find the recipe here...

Vegetable Stock

Carrots, celeriac and parsley root are ideal for a basic, simple stock. These root vegetables are very aromatic but neutral in flavours, therefore, the vegetable broth can be easily used for risotto, sauces, soups, casseroles and stews. I always have a few bags of the stock in the freezer and use it very often to baste the meat during roasting. Bathing the beef or pork in the vegetable liquid makes it juicy and tender. The fresh stock can be kept in the fridge for 5 days but in the freezer for up to 3 months. This vegetable stock is prepared especially for the beetroot soup with kvass served at Christmas Eve. Find the recipe here...