Harira is a soup traditionally eaten during the holy month of to break the daily fast, which begins at dawn and ends at sunset. It’s also served on special occasions, such as the morning after a wedding.
Slow-roasted tomato and capsicum soup with sour dough croutons recipe from the food dept. (recipe by Sally Courtney, photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins).
From the Pampanga region of the Philippines comes this sour soup with a watermelon twist. For something different, ask your butcher to corn the beef brisket for you. Don’t use silverside, as the beef needs to have some fat for the soup to really shine.
In the Pyrenees mountains, they love to make this traditional, hearty soup using the local onions and superb cheese, made with both goat's and sheep's milk. The sherry – Spanish, of course – in this recipe adds a beautiful flavour.