Cook-a-leekie Soup Recipe

Ingredients:

450g/1lb prunes, stoned
1.3kg/3lb boiling chicken
2.4 litres/4pt chicken stock
900g/2lb leeks, well rinsed
1 bouquet garni
salt and ground black pepper

Preparation:

• Put the prunes in a bowl, cover with cold water and soak overnight.
• Set the chicken, breast-side down, in a large casserole dish. Pour in the
stock and bring to the boil, skimming off any scum from the surface.
• Using string, tie half the leeks in a bundle; thinly slice the remainder.
Add the bundle of leeks to the casserole dish with the bouquet garni and
a pinch of salt. Reduce the heat, part-cover and simmer for 2 hours.
• Lift out the chicken and keep to one side to cool slightly. Remove and
discard the bundle of leeks and bouquet garni. Drain the prunes, add
them to the casserole dish and simmer for 20 minutes.
• Shred the meat from the cooled chicken, discarding any skin and bones,
and add the meat to the soup. Season to taste with salt and pepper, then
add the sliced leeks. Simmer for a further 10 minutes, then serve.

Clam Chowder Recipe

Ingredients:

8 celery sticks, chopped
700g/11⁄2lb onions, chopped
1.8kg/4lb red potatoes, diced
900g/2lb canned clams with juice
3 teaspoons dried thyme
1 teaspoon dried oregano
2 teaspoons dried basil
225ml/8fl oz fish bouillon
2 teaspoons ground white pepper
225g/8oz butter
250g/9oz plain flour
3 garlic cloves, finely chopped
1.2 litres/2pt milk

Preparation:

• Put the celery, onions, potatoes, clams, thyme, oregano, basil, bouillon and pepper in a large heavy saucepan. Gently cook for 30–45 minutes until the vegetables and potatoes are soft.
• To make a roux, melt the butter in a small heavy pan, add the flour
and garlic, and stir constantly with a wooden spoon for a few minutes
until slightly brown.
• Combine the roux with the vegetable mixture and add the milk. Stir well and cook for 10 minutes. Serve hot.

Cauliflower and Walnut Soup Recipe

Ingredients:

1 medium cauliflower, broken
into florets
1 onion, roughly chopped
450ml/3⁄4pt vegetable stock
450ml/3⁄4pt milk
25g/1oz walnut pieces
salt and freshly ground
black pepper

Preparation:

• Put the cauliflower, onion and stock in a large heavy saucepan. Bring to the boil, cover and simmer for
about 15 minutes until soft.
• Add the milk and walnuts, and stir through. Purée in a blender or food processor until smooth.
• Return the soup to the pan. Season to taste with salt and pepper, then bring to the boil – be careful not to
scorch. Serve hot.

Catalan Soup Recipe

Ingredients:

1 tablespoon vegetable oil
900g/2lb beef mince
2 carrots, chopped
2 onions, chopped
2 tomatoes, chopped
25g/1oz plain flour
1.2 litres/2pt hot vegetable stock

Preparation:

• Heat the oil in a flameproof casserole dish over a medium heat. Sauté the beef until it is just cooked, then remove and keep to one side. Sauté the carrots, onions and tomatoes in the same pan for a few minutes, stirring continuously to prevent sticking.
• Blend in the flour using a wooden spoon, and cook for a few more minutes. Return the cooked mince
to the casserole.
• Cover the mixture with the hot stock, and simmer the soup gently for about 45 minutes. Serve hot.

Carrot & Coriander Soup Recipe

Ingredients:

175g/6oz onion, diced
50g/2oz butter
500g/1lb 2oz carrots, sliced
1 garlic clove, finely chopped
1.2 litres/2pt vegetable stock
2 teaspoons caster sugar
150ml/5fl oz whipping cream
2 tablespoons chopped fresh
coriander leaves
salt and freshly ground
black pepper

Preparation:

• In a heavy saucepan, gently sweat the onion in the butter until soft and translucent. Add the carrots to the
pan, and cook, stirring from time to time, for a further 5 minutes.
• Add the garlic and stock. Season with salt and pepper and the sugar. Bring to the boil, reduce the heat and simmer for 30 minutes.
• Pour the contents of the pan into a blender or food processor, and blitz to a purée. Pour back into a clean pan, and add the cream and coriander. Taste and adjust the seasoning, then heat the soup through gently, stirring. Serve hot.

Boston Bean Soup Recipe

Ingredients:

850g/13⁄4lb canned cooked pinto
beans, drained
2 tomatoes, chopped
1 celery stick, sliced
1 medium onion, chopped
1 bay leaf
450ml/3⁄4pt beef stock
salt and freshly ground
black pepper

Preparation:

• Put the beans, tomatoes, celery,onion, bay leaf and stock in a medium saucepan. Cover the pan, and bring the mixture to the boil over a medium-high heat.
• Reduce the heat and simmer for about 20 minutes until the vegetables are quite soft. Leave the soup to sit, uncovered, for a further 20 minutes. Remove the bay leaf.
• Pureé half the soup in a blender or food processor. Mix into the remaining soup. Season to taste with salt and pepper, and serve

Borscht Easy Recipe

Ingredients:

900g/2lb large raw beetroot
225g/8oz onion, diced
225g/8oz leeks, sliced
2 celery sticks, chopped
50g/2oz butter
600ml/1pt chicken stock
1 bay leaf
150ml/5fl oz soured cream
salt and freshly ground
black pepper

Preparation:

• Boil the beetroot whole in salted water for 15 minutes. Drain and refresh in cold water. Peel and cut into 2.5cm/1in chunks.
• In a frying pan, gently sweat the onion, leek and celery in the butter until softened. Add the beetroot, stock and bay leaf. Bring to the boil, skim the surface, reduce the heat and simmer for 45 minutes.
• Discard the bay leaf, and purée the soup in a blender or food processor. Return to a clean pan,season and bring back to the simmer. Remove from the heat, stir in the sour cream and serve.