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

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 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...

Polish Beetroot Cleared Bullion (Borscht)

Classic beetroot soup served at Christmas Eve in our house is made with a vegetable stock, mushrooms and beetroot fermented juice called beet kvass. Sour, a bit tangy and very light beetroot bullion doesn't contain chopped beetroots or sour cream. It always comes with ear-shaped dumplings called sometimes little dumplings, filled with mushrooms paste. Ruby-coloured cleared borscht is like a meatless red consommé – clear, aromatic and very elegant which makes a perfect match with heavy meals eaten at dinner. Served as a first dish always almost hot, warms up and prepares your stomach for a real Christmas feast. Find the recipe here..