Tag Archives: cheese

Soup 18 – Red pepper and cheddar soup with caramelised onions – Soup for Singles

A sad singleton

A sad singleton

Soup, like many things in life, favours the couple, the popular people. We live in a world where couples, whether we like it or not have more buying power, their currency goes that little bit further, opens a few more doors, let’s just say they’re more of a Kuwaiti dinar than a Zimbabwean dollar. You think you’re going to keep the comfy chair to your bitter single self when a couple wants to snuggle on it? Dream on! A country get away and a double bed for a spinster like thee? Get real bozo! Even British sterling seems to go further in the hands of people in love and buys two rounds at the pub for the price of one, who knew! But anyway, I digress.

With soup it is always standard practice to make massive batches and share it with your friends and loved ones, or…freeze it. This is probably because soups are labour intensive, what with all the chopping, boiling and simmering that goes into them. I get frustrated because I like to experiment with soup and they do sometimes go wrong. I don’t always want to get lumbered with 10 portions of rocket soup/grandfather soup. On my search for ‘Soup for singles’ and ‘soup for one’. I stumbled across from quite amusing stuff. Firstly this.

The soundtrack to making your soup for one! It reached #80 in the charts and you also might recognise this as it was sampled in Modjo’s Lady (hear me tonight) from back in 2000.

Next thing. There was a film made called ‘Soup for One’ in 1982. A sexually-themed rom-com (why aren’t there more of these nowadays?!). According to Wikipedia, it surprisingly wasn’t a box-office success, this was apparently due to the ‘over the top sex scenes’. The tagline for the film is “When you’re looking for love, you find yourself doing some very funny things.“, which reminded me of my MASSIVE Hailo app bill from the weekend, which in hindsight isn’t funny at all and wasn’t so much about finding love as it was finding a pub in Hampstead which wasn’t very near a tube stop, oh well.

I found and bought this:


…and also found some potential solutions, including a) Freeze it b) make it into a shepherd’s pie (some kind of horrible frankenpie) or c) Invite some friends over—um chello! If I had loads of friends that wanted to eat my soups all the time I wouldn’t be in this conundrum in the first place.

I was determined to find a recipe which would make just enough for ONE portion, no mates and NO lovers, just me and the soup, it’s ON. A winter warmer, which is a taste sensation, just for me. Here’s the recipe.

 Red Pepper and Cheddar soup with caramelised onions

Visually pleasant

Visually pleasant

  1. Add butter to sauce pan and saute onion, carrot and sweet pepper for about five minutes.
  2. Add the potato and stock, bring to the boil and then simmer for approx 30 mins.
  3. Add more butter to a different saucepan, add milk slowly and whisk constantly, add flour and whisk until thickened. Add cheese and stir in until smooth, remove from heat.
  4. Blend the vegetables and add the cheese sauce to them.
  5. For the onions: add olive oil to pan and bring to a medium heat. Add onions and cook on a low heat for approx 20 minutes. Do not burn.


For the soup

  • 1 medium-sized potato peeled and diced
  • 450ml chicken stock
  • 25g cheddar, grated
  • 150ml cup milk
  • 2 tbsp. butter
  • 3/4 tbsp. flour
  • 1/2 small onion, chopped
  • 1 carrot, peeled and chopped
  • 1 long red sweet peppers, chopped

For the caramelised onions

  • Olive oil
  • 1/2 onion

 So how did it taste?

Well, it’s not the edgiest of soups but then I suppose this post isn’t about being edgy, it’s about being sensible and only making as much soup as you need for  one sensible, lone, person. The reddish hue to it pleased me somewhat and the onions gave it a bit more bite. I think it would be left distinctly lacking something without them. Despite the addition of cheese it didn’t taste cheesy but it contributed greatly to the creamy texture. If you’re a fan of cheesy soups then I would suggest using a maturer cheddar, if less so then stick to the milder varieties.

Cost: 2 pound signs out of 10
Tastiness: 4 tongues out of 10
Complexity: 4 Labyrnths out of 10
Overall: 5 Ladles out of 10

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Soup 14 – Creamy Courgette and Dolcelatte Soup

The book says: The beauty of this soup is its delicate colour, its creamy texture and its subtle taste. Garnish it with some fresh sprigs of oregano. If you prefer a more pronounced cheese flavour, use gorgonzola instead of dolcelatte.

Gorgey Courgies

Courgey, courgey, courgey, COURGEY! Yeah…can’t really think of much to write this week…ONLY kidding as I have another delicion soup for your soupersticious minds to feast upon! If you’re wondering what ‘delicion’ means, then I shall tell you. It is a more elegant way of saying delicious, it’s a word I gave birth to when put under intense pressure, possibly by Grandmother Souperior when she asked me whose Sunday roast potatoes were better, hers or Grandfather soups…awks! In haste to placate everyone at the table, I spluttered, ‘Why mama! Everyone’s are just as delicion as each other’s!’ and so a new word was born. Try using it a fancy dinner party, you will sound very au fait.

Now this is the first soup from the much feared ‘Egg and Cheese Soups’ section of the book, I too was wondering what dolcelatte cheese was and thought as it was my first time making this soup, it would probably be wise to err on the side of caution and stick with its less pronouced cheese flavour as opposed to that of Gorgonzola. Dolcelatte is easily found at most large supermarkets and was relatively cheap. Make sure you use it all up though, it well pongs if you leave it in the fridge to go rotten.

Definitely don’t eat it as a midnight snack on crackers and fall asleep half way through and wake up with it melted between your breasts. Don’t do that.

Dolcelatte- Strong Pong

I enjoy the courgette as well as an ingredient as it seems to hold its texture together a lot better than something like the aubergine or the butternut squash which I can find quite gag inducing when they go all sloppy. As with all vegetable cooking it’s important not to overcook the courgettes as they will lose all flavour and just go into a goop. Once the courgettes and cheese have all been whizzed together it creates a gorgeous smooth flavour with less punch than the classic stilton and brocolli soup but still with a tasty, salty flavour.

So…wozzit taste lakkkeee?

Um…I would have to agree with the book on this one, the soup tasted like a weaker runt of the stilton and brocolli family litter. The less bitter courgettes and the less bluer cheese made for a great beginner’s cheesy soup. With no meat as well this soup was relatively cheap to make. I didn’t garnish it with any fresh oREGano because well…what’s the point eh. But did sprinkle a bit more…cheese on top. Cheesey cheese soup sprinkled with cheese. Voila!

"Cheese Sprinkles- Delicion!"

Cost: 4 pound signs out of 10
Tastiness: 7 tongues out of 10
Complexity: 4 Labyrnths out of 10
Overall: 7 Ladles out of 10


Dried oregano
Veg Stock
Dolcelatte cheese
Single Cream
Salt n Pepper (ah push it)
Fresh oregano
more Dolcelatte cheese

Stay tuned for next week’s TITANIC THEMED SOUP. Not sure how I’m going to do this though…any suggestions welcome.

p.s hurry with the suggestions.


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