Summary of "Phil Vickery Makes the UK's Top 3 Favourite Soups | This Morning"
Presenter / source
- Phil Vickery (appearing on This Morning).
- Viewer voting results for the UK’s favourite soups were mentioned.
- Phil then demonstrates a version of:
- Classic tomato soup
- Chicken soup
- Leek & potato soup
- He also comments on variants.
What the UK’s favourite soups were (from voting)
- 1st (34%): Classic tomato soup
- 2nd (13%): Leek & potato
- 3rd (11%): Chicken soup
- Mentioned: Parsnip soup (~2%)
1) Classic Tomato Soup (Phil’s method)
Ingredients (quantities not given)
- Tomatoes (many described as needing flavour concentration)
- Garlic
- Tomato paste
- Water
- Milk powder (and/or cream; “a little of cream” mentioned)
- Starch to thicken (later uses cornflour)
- Sugar (not too much)
- Vinegar (to balance sweetness)
- Balsamic vinegar (mentioned as an addition/shake for balance)
- Stock cubes or stock (alternative approach noted)
Technique / ratio notes mentioned
- For a “classic” tomato style: largely tomatoes + no onions/leeks, plus water, milk powder, a little cream, and starch.
- Tomato cooking issue: tomatoes can cause “cookout” (separation into water and solids), so starch helps bring it together.
Equipment
- Oven
- Hand blender (to liquidize/finish texture)
- Mentioned: “soup maker” not necessary
Method / key steps
- Concentrate tomato flavour (roast/cook down)
- Slice tomatoes; spread with garlic & tomato paste.
- Bake at 200°C / Gas 6 for ~15–20 minutes.
- Cook down longer for more intense flavour.
- Build soup base
- Add water to the tomato mixture (“water in that pot”).
- Add seasoning for depth
- Add stock/cubes (often cubes for speed).
- Stir in more tomato paste for depth/colour.
- Add sugar (not too much).
- Add vinegar/balsamic to balance sweetness.
- Cook ~10 minutes.
- Thicken
- Mix cornflour with water separately; then stir into boiling soup.
- It “sets straight away” and thickens quickly.
- Finish texture
- Blend with a hand blender (“liquidize/blitz”).
- Add cream/single cream/milk or milk powder if desired.
- No sieve needed (“you don’t need to put it through a sieve not really”).
- Serving idea
- Notes on toppings: “cheese sandwich-style” with a small amount of cheese.
- Mentions no onions at all.
- Optional small amount of garlic; keep sugar lower because tomatoes can taste sugary.
2) Chicken Soup (Phil’s method)
Ingredients
- Chicken thighs
- Leek and onion
- White button mushrooms (secret flavour enhancer; use without too much)
- Chicken stock cubes or stock
- Cornflour (thickening method referenced)
- Flour + water alternative (mentioned)
- Granular stock cube (vs “pasty” stock cubes)
- Salt and pepper
- Egg white and starch for “velveting” chicken
Equipment
- Pan(s) for cooking.
- Blending not described for the chicken version (a liquidize step is referenced for the tomato/leek & potato variants).
- Mentioned: “soup maker” not used.
Method / key steps
- Cook flavour base
- Cook leek and onion in a pan.
- Add white button mushrooms to bring out chicken flavour.
- Cue: “if you don’t use too much” mushrooms.
- Add stock
- Add water and stock cubes or stock.
- Thicken (cornflour/flour)
- Thicken with cornflour water or flour + water.
- Velvet the chicken
- Chop chicken thighs.
- Velvet using egg white and starch (explicitly no flour).
- Aim: soft, tender texture.
- Combine
- Add velvetted chicken pieces into the soup.
- Keep the soup’s consistency described as soft and well-cooked.
Technique notes / tips
- Mushrooms help the soup taste more chicken-like and avoid chicken becoming dry in your mouth.
- Granular stock cubes are suggested for more chicken flavour (“more chicken flavour using the granular one”).
3) Leek & Potato Soup (Phil’s method)
Ingredients (quantities not given)
- Leeks / leek
- Potatoes (mentions new potatoes)
- Stock cubes or stock
- Water
- Starch (to hold/thicken; “a little of starch”)
- Butter
- Garlic
- Optional: cream / milk powder / milk (Phil lists alternatives)
Equipment
- Hand blender to liquidize (explicitly parallels the tomato soup finish)
- No sieve mentioned as needed
Method / key steps
- Cook down aromatics
- Mix butter + garlic + leeks and cook until softened/cooked down.
- Add potatoes
- Add the leek/garlic mixture and then new potatoes.
- Add a bit of water and stock cubes.
- Thicken / hold
- Add starch (noted as a little starch “just to hold it”).
- Cook
- Cook ~15 minutes.
- Blend
- Liquidize/blend like the tomato soup.
- No sieve needed (“not really…”, in the context of tomato/leek texture discussion).
Serving cue
- Served as a “proper soup” texture; described while tasting (“yum… that’s then this is a leek and potato”).
Variations mentioned (from audience segment)
- Pumpkin soup: Aggie says she loves pumpkin soup (no steps).
- Creamy asparagus soup: Lindsay’s homemade version (no steps).
- Roasted butternut squash and chili soup: Ian’s version (no steps).
Common cues / “don’t do this” / tips captured
- Tomato separation problem: add starch because tomatoes can separate into water and solids (“cookout”).
- Boost tomato flavour: roast tomatoes with garlic + tomato paste at 200°C for 15–20 minutes.
- Chicken texture: use velveting (egg white + starch on chicken thighs) to keep it soft; avoid dry chicken.
- Thickening method: stir cornflour slurry into boiling soup for quick setting.
- No onions in tomato soup (explicitly stated).
- No sieve needed for blended soup texture (“not really”).
Notes at end (where to find recipe)
- Phil says he’ll have the recipe details on the This Morning website (he mentions checking the website and “be texting me”), but no concrete URL is provided.
Category
Cooking
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