by Marie Milton

Created on: September 27, 2010   Last Updated: September 28, 2010

The best soups and broths to have during Fall are the ones that have a spicy or hot bite to them. Thicker ones work better for this than the thinner ones. But do not rule them out completely. The thick Split Pea and Potato Soup works wonders, but so does the thin variation of Mulligatawny Soup (recipes to follow).

Anything with a bit of bite work wonders when it is cold out.

Try some of these soups and broths for a heart warming supper.

SPLIT PEA AND POTATO SOUP (or you can try it with turkey bacon).
Ingredients:
1 Tablespoon Olive Oil
1 Medium Onion, peeled and chopped
1.5 pints (850ml) beef stock (homemade or bought)
4oz (115g) dried split peas, rinsed
1LB (450g) Potatoes, peeled and quartered
Ground Black Pepper
Watercress leaves to garnish (optional)

Method:
Heat the oil in a large saucepan, and cook the onion in it, uncovered, over a moderate heat for about 5 minutes, until soft.
Stir in the beef stock and bring to the boil.
Stir in the peas and potatoes, then turn down the heat, cover and simmer for about 40 minutes, or until the peas and potatoes are tender. Leave to cool for 10 minutes.
Puree the soup in several batches in a food processor, then reheat in the pan, stirring constantly.
Season with pepper. And poured into warmed soup bowls and garnish with the watercress.
Serve with crusty bread.

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This next soup is more to have in the spring but I will add it anyway.
NETTLE AND POTATO SOUP
Ingredients:
15-30g Young Nettle Leaves
60g Butter
1 Large Onion, peeled and finely chopped
550g Potatoes, peeled and cut into small dice
1 Litre chicken or vegetable stock (homemade or bought)
Salt and Pepper
PREPARATION TIME: 20 minutes; COOKING TIME: 40 minutes; Serves four.

Method:
Clean the nettle leaves by holding them under cold running water. And with kitchen tissue, pat them dry.
Melt a quarter of the butter in a large saucepan. When it is sizzling, add the nettle leaves and stir over a moderate heat for approximately 30 seconds until the leaves wilt. Transfer to a plate and set aside.
Heat the remaining butter in the saucepan, add the onion and potatoes and saute over a moderate heat for 5-10 minutes until a very pale golden colour.

Pour the stock into the pan, season well with the salt and pepper and stir in the wilted nettle leaves. Bring the soup to the boil, stirring it continuously.
Then reduce the heat, cover the pan and simmer, stirring occasionally, for 30 minutes, or until the potatoes are soft.

Using a slotted spoon or large fork, lift two spoonfuls of the potatoes

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