Chef´s Choice

Winter Warmers (Soups) – Part 1

by Chef

ChefIt’s now been a few months since our dear friend Nigel Watson died. On the internet forum “”, launched and mainly operated by him for a long time, there is a section that was very close to his heart, cooking recipes. Under the pseudonym “Chef”, Nigel published a whole range of tasty recipes, some of which I want to call back to life. Readers being interested in “”, please click the link before and become members of the forum.

Spinach Soup (Ispanak Corbasi)


Spinach Soup350-400 gr spinach/ can
1 small onion, chopped
3 tbsp oil/butter
1 tbsp flour, heaping
4-5 cups water/chicken stock
1 cup yogurt
1 egg, beaten
1 tbsp salt to taste


In a pot, place onions and oil/butter. Sauté them for 2-3 minutes and then add spinach. Sauté over medium heat until the water in spinach evaporates. Then add water/chicken stock and salt. When it boils, simmer for about 10-15 minutes over low-medium heat. After that you can blend it with a blender for a smoother soup. If you like the spinach pieces in the soup do not blend it.

Leave Spinach Soup to cool for 10-15 minutes. Then whisk the yogurt with egg and stir in slowly. If you stir in the mixture to hot soup, the texture of yogurt will spoil and this will affect the soup.

Chicken Broccoli Soup (Tavuklu Brokoli Corbasi)


chicken broccoli soup1 onion, finely chopped
2-3 tbsp canola oil
3 tbsp flour
1 lb broccoli
4 cups chicken broth
½ lb boneless chicken, cooked and cut into cubes
1 cup milk
1 tbsp salt to taste
½ tsp black pepper
1 cup cheddar cheese


Sauté onions with canola oil over medium heat for 2 minutes. Stir in flour and cook stirring constantly for 2-3 minutes. Then, add chicken broth and milk. Bring to a boil.

Meanwhile wash broccoli and cut into small florets. Add into the chicken broth. Simmer for about 3 minutes. Add salt and pepper to taste. Stir in chicken and simmer for 2-3 additional minutes. Stir in cheddar cheese and serve hot.