The addition of egg and ham make it reminiscent of many breakfast dishes, but the rich garlic broth makes it really feel like something you would find at dinner. You can always trust Rachel Allen to deliver recipes that taste as good as they look' Good Housekeeping • Sift the flour, baking powder and cayenne into a bowl and add in the rosemary, salt and all but 2 tablespoons of the grated cheese, reserving the remaining cheese for scattering over the scones before they go into the oven. Garlic Bread Soup is a wonderful combination of rich garlic broth, crusty bread cubes, and bits of ham. Topped with an egg, this Spanish recipe is one that most have never thought of making but will fall in love with after the first bite. Loaded with flavor and ever so filling, this is one of my favorite warm soups for cold winter days. While the potatoes and onions are cooking, prepare the sprouts. Trim the base, remove and discard the outer two or three leaves, and slice the sprouts thinly. Set aside.

To make the candied bacon, line a baking tray with a sheet of parchment paper. Place the brown sugar in a bowl and dip both sides of the streaky bacon in it so that they are completely coated. Use a little more sugar if you need to. Cook for 5–6 minutes in the preheated oven, until the bacon is caramelized on both sides. Remove from the oven and leave until cool and crisp. Once crisp, break the bacon, or snip with scissors, into pieces about 1cm in size. Her 14 hugely successful cookbooks have sold over a million copies worldwide, and she has written for numerous magazines and newspapers including the Irish Mail on Sunday, the Sunday Tribune, Delicious, Olive, BBC Good Food, and her ongoing weekly food column for the Irish Sunday Independent. Rachel currently hosts RTE's The Restaurant with Marco Pierre White, and her TV series for the BBC and RTE (which include Rachel's Favourite Food, Bake, Easy Meals, Cake and Rachel's Everyday Kitchen) have been broadcast in over 30 different countries. She has also been a guest on multiple international programmes, including NBC's Today. To make the meatballs, place 2 tablespoons of the olive oil in a saucepan and add the finely chopped onion and garlic. Season with salt and pepper, then cook over a low heat, covered with a butter wrapper or a piece of parchment paper and the saucepan lid, until the onions are tender, about 10 minutes. Take off the heat, tip the onions into a mixing bowl and allow to cool (see note below).If you’re looking for the best bread for French onion soup, look no further than a crusty loaf of French bread. French onion soup tastes like sweet caramelized onions, with intense savory notes from beef broth, wine, and brandy. All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible. While the bread is toasting, you will add oil to a large skillet, and begin sauteing your garlic until it just starts to become fragrant. Peel them by scoring with a knife, then giving them a drop in boiling water for a bit, and they should peel easily (tomato skins aren’t really a fun soup texture surprise)

And while I’ve never been a fan of Wonder Bread, even a stale baguette is a million times better than the pre-sliced, super soft, white bread that some restaurants use. I soon discovered that the best foods don't have to make sense. That first bite of rich broth, soft bread, and perfectly cooked egg will have you wondering why you haven't had this before. It's amazing how such simple ingredients can so easily combine to create a meal that is both simple and gourmet at the same time. Please join me on this soup adventure here at the Happy Foodie for the next six months; I’m looking forward to seeing lots of photos of your great soups, broths and breads. Just tag me at @rachelallencooks. To serve, bring the tomato soup to steaming point and stir in the cooked pasta. Divide among bowls, then top with the meatballs and scatter finely grated Parmesan and chopped parsley over the top.Proof that soups are not just for winter. Bright, zesty and fresh. Comforting like Rachel herself' NADIYA HUSSAIN The first time I saw this recipe, I couldn't figure out what it was. Is it a soup? Casserole? Breakfast? Lunch? It didn't make sense. To make the toasted pumpkin seeds, place a frying pan over a high heat and add the coconut oil. Allow to melt and heat up, then add the pumpkin seeds and curry powder. Toss over the heat for 1–2 minutes, until the seeds have toasted and darkened slightly, then place on a plate lined with kitchen paper and sprinkle with the sea salt flakes. Cheese Toast Slices. A slice of French bread or baguette topped with olive oil and Gruyère cheese is a major selling point for this delicious soup.

While stories as to who first made it abound (was it Louis XV at his hunting lodge? Duke of Lorraine, father of the Queen of France?), its rise to popularity is rooted in practicality—onions were in expensive, making the soup economical.Proof that soups are not just for winter. Bright, zesty and fresh. Comforting like Rachel herself'NADIYA HUSSAIN White onion. Onions are naturally high in carbs, so I use fewer onions in my keto version of the French onion soup. Still, a good enough amount to bring texture and flavor. Don’t use red onions. They are higher in carbs, and the soup would be very sweet. White wine. Not all white wines are keto-friendly. You must use dry white wine like Sauvignon blanc. I also reduced the amount in this recipe to keep the net carbs per serving under control while having the tangy wine flavor.