A warming bowl of soup for winter or a cooling bowl of iced soup for
summer, England can boast the best of both with recipes such as thick,
rich Split Pea and York Ham soup or cool cream of Watercress for a warm
summer's day. For a sophisticated starter, why go further than a plate
of smoked salmon. The Foreman family have been curing and smoking fish
in the East End of London since 1905 and their London Cure Scottish
Smoked Salmon is said to be the finest in the world. For a taste of the
sea to start your meal perhaps a devilled crab from Northumberland or
across on the west coast even some of the famous Morcambe Bay potted
shrimps. Then there is always the delicious Cumbrian Ham produced by the
Woodall family or even some beetroot salad with warm black pudding a
product synonymous with Lancashire cuisine. East Anglia produces some of
the best asparagus ever and this teams up well with local cheese, but
there again, wild mushrooms and Kentish cobnut pate might fit the bill
too. The recipes collected here utilise the finest ingredients sourced
from across England to help you create a delicious range of diverse and
versatile soups and starters. Recipes included: Traditional Smoked
Salmon with Dill Blini, Cream of Watercress Soup, Wild Mushroom and
Hazelnut Pate, West Country Fennel and Apple Soup, Beetroot Salad with
Warm Black Pudding, Morcambe Bay Potted Shrimps, Split Pea and York Ham
Soup, Cumbrian Ham with Fresh Figs and Parmesan Crisps, Devilled
Northumbrian Crab, Asparagus and Suffolk Gold Puffs.
