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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
  1. Peel and slice carrots, cut celery into 1.25cm (�?) pieces.
  2. Melt butter or marg in saucepan, add vegetables and fry gently for 3 ? 4 minutes, without browning.
  3. Stir in tomato pur�e, crumbled stock cubes, 1 litre (1� pints) water and seasoning.
  4. Bring to boil, stirring all the time, then cover and simmer for 10 minutes.
  5. Add spaghetti, cover and simmer for 10 minutes.
  6. 1. Stir in beans an cabbage, cover and simmer for about another 10 minutes, or until spaghetti and vegetables are tender.
  7. Blend cornflour with little cold water and stir into soup.
  8. 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
  • 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
  1. Fry the bacon in a large saucepan for 2 ? 3 minutes, until the fat just starts to run. stirring occasionally.
  2. Add the stock and milk. Season to taste, bring to the boil, then cover and simmer for 30 minutes, until the vegetables are tender.
  3. Allow to cool slightly, then pur�e the soup in a blender or food processor.
  4. 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.