Golden Vegetable Soup - Serves 4 (As a Starter)
- 25g (1oz) butter
- 1 large carrot, peeled and cut into 4cm (1� inch) match sticks
- 2 celery sticks, cut into 4cm (1� inch) matchsticks
- 110g (4oz) swede, peeled and cut into 4cm (1� inch) match sticks
- 225g (8oz) cauliflower, broken into florets
- 1 medium onion, skinned and sliced
- 2.5ml (� tsp) ground tumeric
- 1 litre (1� pints) vegetable stock
- salt and pepper
- fresh snipped chives, to garnish
Melt the butter in a saucepan, add all the vegetables and cook for 2 minutes, stirring occasionally.
Add the tumeric and cook for 1 minute. Pour over the stock and adjust seasoning. Bring to the boil and simmer for 20 minutes. Garnish with snipped chives and serve with crusty brown bread.
Spring Vegetable Soup
- 3 medium sized carrots
- 2 medium sized onions
- 2 sticks celery
- 15g (� oz) butter or marg
- 1 x 58g (2� oz) can tomato pur�e
- 2 chicken stock cubes
- 50g (2oz) spaghetti, cut into 5cm (2?) lengths
- 50g (2oz) sliced green beans
- 100g (4oz) shredded cabbage
- 5ml (1 level tsp) cornflour (corn starch)
- salt and pepper
- Peel and slice carrots, cut celery into 1.25cm (�?) pieces.
- Melt butter or marg in saucepan, add vegetables and fry gently for 3 ? 4 minutes, without browning.
- Stir in tomato pur�e, crumbled stock cubes, 1 litre (1� pints) water and seasoning.
- Bring to boil, stirring all the time, then cover and simmer for 10 minutes.
- Add spaghetti, cover and simmer for 10 minutes.
- 1. Stir in beans an cabbage, cover and simmer for about another 10 minutes, or until spaghetti and vegetables are tender.
- Blend cornflour with little cold water and stir into soup.
- Bring to boil, stirring continuously and cook for 1 minute.
Adjust seasoning, if necessary, before serving with crusty bread.
Potato & Parsley Soup SERVES 6 ? 8 (AS A STARTER)
- 2 streaky bacon rashers, rinded and chopped (American style bacon)
- 25g (1oz) butter
- 450g (1lb) potatoes, chopped
- 450g (1lb) onions, skinned and roughly chopped
- 900ml (1� pints) chicken stock
- 300ml (� pint) fresh milk
- 25g (1oz) chopped fresh parsley
- 150ml (5fl oz) fresh single cream
- salt and pepper
- cro�tons, to garnish
- Fry the bacon in a large saucepan for 2 ? 3 minutes, until the fat just starts to run. stirring occasionally.
- Add the stock and milk. Season to taste, bring to the boil, then cover and simmer for 30 minutes, until the vegetables are tender.
- Allow to cool slightly, then pur�e the soup in a blender or food processor.
- Return the soup to the pan and stir in the parsley and cream. Reheat gently, then serve hot, garnished with cro�tons.
Pea and Ham Soup - Serves 6
This soup is made with dried peas; these generally have to be
soaked overnight, though it is possible to buy some that need
only a few hours' immersion. It is slightly less trouble to make
the soup with split peas - which have no skins - and here there
is a choice of green or yellow. Although there is no difference
in the taste, the latter give the soup a pleasant golden colour.
- 1 Ib/ 500 g/ 2 cups dried peas or split peas
- 4 oz/ 125 gl 1/2 cup diced pieces of cooked ham or a ham
bone
- 1 large onion and a little fat (optional)
- 3 pints or 1 1/2 litre or 6 cups ham stock or water
- cream (optional)
- parsley (optional)
- seasoning (salt, peppper)
Soak the peas as directed on the packet. Chop the onion, if used,
and soften in a little fat over a low heat. Add the peas and
water or stock and the ham bone if used.
Cook gently until the peas are soft - about an hour. Remove
the bone and strip off any meat. This should be cut into small
dice and reserved. Puree the peas in a blender or pass through a
sieve. (you can skip this step by letting cook several hours
until the peas cook down on their own)
Adjust the seasoning. Add the diced ham and serve with a swirl
of cream or a sprinkling of chopped parsley on top.
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