Not losing recipes since 2009
250g soup mix ( barley, lentils, peas)
2 medium potatoes- peeled and diced.
2 pints chicken stock (fresh home made)
2 carrots, peeled and dice
1 large sleek, diced
2 sticks of celery
1 cup fine chopped roast chicken
2 rashers bacon
Salt and pepper to taste
Soak the soup mix overnight, and boil in water for 40 mins to get it going
Fry the bacon and leeks
add the stock, soup mix, potatoes celery, carrots, boil for 30 mins
Add add the chicken, and boil for 10 mins. Stir well and season.
25g butter
4 rashers bacon- diced
1 large leek, trimmed & sliced
1 tblspn plain flour
850ml semi-skimmed milk
800g peeled diced potatoe
200g skinless, boneless smoked haddock
2 tblspn chopped chives
fry the bacon and leek, add the potatoes & milk. Simmer till the potatoes are cooked, then add the fish for the last few minutes, so that it’s perfectly poached. add the chives and serve.
A recipe borrowed from my auntie. Really quick and easy, and a a little different. Orange and tomato together, who’d have thought..
500ml tomato passata
1 large orange
200ml water
a little sugar to sweeten, if the tomato is sharp
Cornflour to thicken
Salt, pepper to taste
1/4pt single cream to finish
heat passata & water
Grate rind of orange & add
Add cornflour & thicken
Peel orange, remove pith. Cut segments into 1/4s and add
Season
Remove from heat and add cream
Serve adding final dash of cream
Pea & Ham soup
1/2 pt dried split green peas peas
1 onion
Chicken, veg or ham stock
2oz (ish) smoked boiled ham chopped
salt & pepper
1medium potatoes
Boil peas and potato with full onion in the stock.
Blend, saving some peas to add back for texture. Thicken if needed.
Add ham and boil for 10 mins & season
Spiced Butternut squash Soup
2 squash
1 garlic clove
1/4 pt double cream
1pt Chicken stock
1tsp ground ginger
1/2tsp cumin seed
1tsp garam masala
salt to taste
Slice squash into wedges oil and add cumin seeds and roast till browning and soft. Peal from skin.
Slice & fry garlic in saucepan
Add stock, and squash to pan & boil for 10 mins
Blend
Add spices & salt to taste
Add cream & serve
5x parsnips
1/2 onion
1 clove garlic
Tspn graram masala
1pt stock
1/4 pt cream
Salt & pepper
roast parsnips @180c
fry onion & garlic
add garam masala & parsnips
add stock & bring to boil
blend
add seasoning & cream
The taste of this soup hangs on a bay leaf and white pepper. My take on a traditional winter soup. This isn’t blended so chop the veg finely (1/2 cm cubes). If you don’t like chopping – blend!
You can also add ther veg to this that needs using up – leeks, turnip, parsnip
Ingredients:
2 cup of red lentils
2 medium onions
3 medium carrots
2 medium potatoes
4 big sticks of celery (big outer ones for flavour)
1 tomato
2 bay leaves
1 tsp white pepper
Chicken stock + salt to taste
Flat leaf parsley and a large knob of butter to finish
Chop the onion and fry in your soup pan untll soft n browning. Peel and chop the carrots and potatoes – add to the pan.
Chop the veg to a fine dice. Add to the pot, along with the bay leaf, and lentils.
Add enough boiling water to submerge the veg and boil till the lentils are falling apart, and the veg softened. The potatoes should thicken the soup enough so that the lentils dont just sink to the bottom.
Add the white pepper and salt to taste, and stir in the parsley and butter to finish.