Borough Market - The Borough Market Guide to Soup

 

The Borough Market Guide to Soup   “A culinary defibrillator.” That’s the glorious expression used by chef Paula McIntyre to describe the beef broth she would gobble up after playing outside in the harsh Irish winters of her childhood. At this time of year, soup is the perfect balm – warming, sustaining, uncomplicated. On Thursday 2nd February, the Market will abound with soothing bowls of broth, as the School Food Matters team descend for their annual charity soup sale. Enjoy hot soup made from surplus produce, served with fresh bread, all of it created and sold by secondary school students after intensive coaching at the Market. To get you in a soupy mood, we’ve gathered up a selection of the very best soup from our archive in this free digital collection, complete with an expert guide to soup-making by the brilliant Ed Smith.   Read our guide to soup Borough Talks: Romy Gill In the latest episode of the Borough Talks podcast, Romy Gill, the British-Indian chef, food writer, broadcaster and author of the beautiful On The Himalayan Trail cookbook, joins Angela Clutton to discuss the roots of her approach to food, her experience as a woman of colour opening a restaurant, and the intense experience of exploring the Himalayas. Listen on Apple Listen on Spotify Coconut dal with kale On the leaderboard of global soup-like dishes, a well-made dal comes close to the top for its warming, comforting qualities. This one, from the Rambutan cookbook, is a paragon of the form. RECIPE BY CYNTHIA SHANMUGALINGAM   Mixed fruit crumble with pedro ximenez custard Custard is the soup of the dessert world (there’s even an Italian custard-based dessert called ‘zuppa Inglese’ – English soup). For a winter version of Angela’s classic crumble-and-custard recipe, swap the berries for pears or apples. RECIPE BY ANGELA CLUTTON   Joli Joli, meaning ‘joy’ in chef Salina Khairunnisa’s regional Baba Malay dialect, specialises in traditional Malaysian clay pot cooking. One of Salina’s most popular dishes is a Singapore laksa, based on a rich soup of coconut milk, shallots, galangal, lemongrass, tamarind, dried shrimp, chilli, candlenuts, herbs and spices, served with noodles and an array of delicious toppings. Oroshi More broth-based comfort food, this time from Oroshi, Cathal O’Malley’s vibrant Japanese street food stand. Among the highlights of the menu are generous bowls of ramen, served with spring onions, seaweed, pickled mushrooms and a range of toppings: choose from the likes of venison, pork belly, chicken, mackerel and tofu. A lunchtime salve for body and soul.