From: Summer Suppers
Originally from Lyons, onion soup was made popular during the 19th Century by Parisian market workers in Les Halles. Traditionally served after a nuit blanche (sleepless night) because of its supposed ability to quickly dissipate the effects of alcohol, it is an invigorating and revitalising soup.
From: Kitchen Hero: HomeCooked
My home town of Howth is famous throughout Ireland for its fish. Along the west pier there are plenty of fishmongers to choose some of the freshest fish for supper. This wonderfully creamy seafood chowder always reminds me of home and with a few slices of brown bread with Irish salted butter, I'm there in an instant.
Ribollita is an Italian soup that was traditionally seen as peasant food. The great thing about this soup is that it makes an ideal base for any additional ingredients that you might want to add. Think of it as an opportunity to give a last moment of glory to any miserable veggies left at the bottom of your fridge! I keep leftover Parmesan rinds in my freezer, which I add to sauces and soups like this to give a unique rich flavour. Add a couple while the soup is simmering and simply fish them out before serving.