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Delicious bowls of comfort food from around the world.


Cream of Mushroom

A classic rich soup with Italian and French origins.


1 sprig of thyme

30 g butter

Salt and pepper, to taste

10 g garlic, chopped

30 g onion, chopped

50 ml white wine

125 ml cream

260 g button mushrooms


  1. Soak the mushrooms in white wine for an hour. Chop the onion, garlic, and soaked mushrooms. Set the wine aside.
  2. Heat the butter in a pan and saute the onion and garlic. When translucent, add the chopped mushrooms.
  3. Saute the mushroom till semi-dry, then add the wine, salt, and pepper and cook for 10 minutes.
  4. Chop the sprig of thyme and add it to the mushrooms. Remove the pan from the heat and once the mushrooms are cooked. Blend it into a coarse paste after cooling.
  5. Boil the mushroom paste and cream together.
  6. Check the consistency and add a little vegetable stock if too thick.
  7. Serve hot.


Bean Curd with Tomato Egg Drop Soup

A delightful soup infused with Far Eastern flavors.


20 g coriander leaves, chopped

10 g sprig onion, chopped

5 ml sesame oil

2 eggs

2 tbsp cornstarch (mixed with 50 ml water)

½ tsp white pepper

2 g salt

500 ml water

100 g fresh tomatoes, diced small

100 g fresh bean curd, diced small


  1. Boil the bean curd in the water for two minutes and strain.
  2. Heat the same water in a wok, and add bean curd, tomatoes, salt, and white pepper.
  3. When the soup comes to a boil, add diluted cornstarch to thicken the soup.
  4. Crack the eggs into the soup.
  5. Add sesame oil, spring onion, and coriander leaves, and serve.


Corn and Feta soup

Corn and Feta soup

A delicious and creamy melange of Mexican and Greek flavors.


4 tsp extra virgin olive oil

1 tsp red chilli, finely chopped

800 ml vegetable stock

200 g feta cheese, grated

Salt and pepper, to taste

6 medium fresh corn on the cob


  1. Strip the corn from the cob, place in a pan with the vegetable stock, and cook for 20 minutes.
  2. Strain the stock and keep aside. Allow the corn and stock to cool for around 10 minutes.
  3. Blend the corn, gradually adding the stock until the mixture reaches the desired consistency.
  4. Reheat the soup and season.
  5. Garnish with red chilli, extra virgin olive oil, and grated cheese.


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