Category Archives: Soups & Starters

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Scotch Broth

Category : Soups & Starters

This traditional Scottish soup is both sustaining and very tasty. A firm favourite in the winter months.

 

Ingredients

900g/2lb lean neck of lamb, diced into even chunks

1.75l/3pt water

1 large onion, chopped

50g/2oz pearl barley

Bouquet garni

1 large carrot, chopped

1 small swede/turnip chopped

3 leeks, chopped

½ small white cabbage, chopped

Salt and ground black pepper.

Fresh parsley to garnish

 

Preparation Time
1 hour 40 minutes

 

Cooking Instructions

Put the lamb chunks and water in a large pan and bring to the boil. Skim off any resulting scum and add the onion, barley and bouquet garni.

Bring the soup back to the boil, partially cover with a lid and allow to simmer for 1 hour. Add the remaining vegetables and season well.

Again, bring to the boil, partially cover with a lid and allow to simmer gently for a further 35 minutes until all vegetables are tender.

Skim any excess fat and serve sprinkled with parsley and warm crusty rolls.

 

Servings
4 people


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Country Vegetable Soup

Category : Soups & Starters

A fresh, nutritious and filling soup.

 

Ingredients

50g/2oz/4tbsp butter

1 onion, chopped

2 leeks, sliced

2 celery sticks, sliced

2 carrots, sliced

2 small turnips, chopped

4 ripe tomatoes, skinned and chopped

1l/1.75pt chicken or vegetable stock

115g/4oz green beans

Bouquet garni

Salt and ground black pepper.

Chopped fresh herbs such as tarragon, thyme, chives and parsley to garnish

 

Preparation Time
35 minutes

 

Cooking Instructions

Melt the butter in a large pan and cook the onion and leeks gently until soft but not coloured.

Add the celery, carrots and turnips and allow to cook for approximately 4 minutes. Stir in the tomatoes, stock and bouquet garni and simmer the soup gently for 20 minutes.

Add the beans to the pot and continue to simmer until all vegetables are tender.

Season to taste with salt and pepper, and serve garnished with fresh herbs.

 

Servings
4 people


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Spiced Parsnip Soup

Category : Soups & Starters

A warming, mildly spicy, creamy textured soup. Perfect for bonfire night and chilly autumn evenings

 

Ingredients

40g/1.5oz/butter

1 onion, chopped

675g/1.5lb parsnips, diced

5ml/1tsp ground coriander

2.5ml/0.5tsp ground cumin

2.5ml/0/5tsp ground turmeric

1.5ml/0.25tsp chilli powder

1.2litres/2pt chicken stock

150ml/0.25pt single cream

15ml/1tbsp sunflower oil

Salt and ground black pepper

 

Preparation Time
45 minutes

 

Cooking Instructions

Melt the butter in a saucepan and gently fry the onions and chopped parsnips for approximately 3 minutes.

Add all spices to the pan and cook for a further 1 minute. Add the chicken stock, season with salt and pepper to taste and bring to the boil.

Once boiling, reduce the heat and cover with a tight fitting lid. Simmer for approximately 45 minutes, until the parsnips are tender.

Remove from the heat and allow to cool slightly before pouring into a blender and pureeing until smooth.

Return the soup to the saucepan, add the cream and heat through gently over a low heat.

Serve immediately with a little fresh coriander as garnish and some crusty bread.

 

Servings
4 people


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Broccoli & Stilton Soup

Category : Soups & Starters

A simple, rich, full flavoured soup, perfect for a dinner party.

 

Ingredients

350g/12oz broccoli florets

2tbsp1oz/ butter

1 onion, chopped

1 leek, white part only, chopped

1 small potato, diced

600ml/1pt hot chicken stock

300ml/0.5pt milk

45ml/3tbsp double cream

115g/4oz stilton, rind removed, crumbled

Salt and ground black pepper

 

Preparation Time
25 minutes

 

Cooking Instructions

Melt the butter in a large pan and cook the onion and leek until just soft but not coloured.

Add the broccoli, potato and stock to the pan, cover with a tight fitting lid and simmer for 15-20 minutes until the vegetables are tender.

Remove from the heat and allow the soup to cool slightly before pouring into a blender and pureeing, straining through a sieve and returning to the pan.

Add the milk and cream to the pan and season with salt and pepper. Reheat the soup gently and at the last minute add the crumbled cheese, stirring just enough to melt the cheese – do not re-boil the soup.

Ladle into warmed bowls and add a good grind of fresh black pepper to the top.

 

Servings
4 people


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Leek and Potato Soup

Category : Soups & Starters

A traditional autumnal soup, hearty and filling.

 

Ingredients

25g/2oz butter

1 small onion, finely chopped

2 leeks, chopped

350g/12oz potatoes, chopped

900ml/1.5pt chicken or vegetable stock

Salt and ground black pepper

 

Preparation Time
40 minutes

 

Cooking Instructions

Heat half the butter in a large pan and gently cook the leeks and onions until softened but not coloured.

Add the potato to the pan, cook for 2-3 minutes then add the stock and bring to the boil,

Cover with a tight fitting lid and simmer gently for 30-35 minutes until the vegetables are very tender.

Season well with salt and black pepper, remove from the heat and stir in the remaining butter in small cubes, stirring thoroughly to ensure each piece is dissolved before adding the next.

Serve piping hot with plenty of warm crusty bread and butter.

 

Servings
4 people


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Pea and Ham Soup

Category : Soups & Starters

An easy, tasty way to make a traditional, wholesome soup for all the family.

 

Ingredients

25g/1oz butter

1 onion, chopped

2 leeks, quartered lengthways, chopped

1 garlic clove, finely chopped

280g/8oz frozen peas

100g/3.5oz smoked ham, shredded

750ml/1.25pt hot chicken stock

 

Preparation Time
20 minutes

 

Cooking Instructions

Melt the butter in a large pan and fry the garlic, onion and leeks over a low heat for approximately 10 minutes until soft but not coloured.

Pour in the stock and season to taste with salt and pepper. Add the peas and ham and simmer for 5 minutes or so, until the peas are tender.

You can at this point blend the soup a little if you like your soup smoother.

Serve with warm crusty bread and butter. ,

 

Servings
4 people


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Summer Chicken and Vegetable Soup

Category : Soups & Starters

A light and tasty way to eat your favourite chicken soup during the warmer months.

 

Ingredients

1tbsp vegetable oil

1 leek, sliced

450g/7lb carrots, peeled and sliced

75g/3oz pearl barley

1.2lt/2pt chicken stock

175g/6oz cooked chicken, chopped

175g/6oz cooked potatoes, chopped

100g/4oz seasonal vegetables – e.g. peas, green beans, sweetcorn etc, cooked

 

Preparation Time
30 minutes

 

Cooking Instructions

Heat the oil in a large saucepan and cook the leek and carrots over a medium heat for around 4 minutes.

Add the stock to the pan along with the pearl barley, chicken and potatoes and season well with salt and black pepper.

Bring the pan to the boil and simmer for 20-25 minutes until the pearl barley and carrots are tender.

Add the cooked vegetables, return to the boil and cook for a further 1 minute.

Ladle into bowls and serve with fresh bread and butter.

 

Servings
4 people


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Low Fat Chunky Vegetable Soup

Category : Soups & Starters

A light and tasty summer soup that is as healthy as it is tasty

 

Ingredients

1tbsp olive oil

1 onion, chopped

2 carrots, peeled and diced

2 parsnips, peeled and diced

2 leeks, peeled and sliced into rings

50g/2oz red lentils

400ml/0.75pt vegetable stock

100g/3.5oz green beans, trimmed and sliced

1tbsp cornflour

750ml/1.25pt milk

 

Preparation Time
30 minutes

 

Cooking Instructions

Heat the oil in a large saucepan and cook the onion, carrots, parsnips and leek over a gentle heat for around 5 minutes.

Add the lentils and stock and allow to simmer for 20 minutes then add the sliced green beans.

Blend the cornflour with a little of the milk and add to the soup with the remaining milk. Simmer for 5 minutes.

Season well and serve hot with fresh crusty bread an butter or oatcakes.

 

Servings
4 people


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Pumpkin Soup

Category : Soups & Starters

A delicious way of using up the inside of carved pumpkins.

 

Ingredients

1 medim onion, chopped

1tbsp olive oil

1 garlic clove, crushed

700g/1lb 6oz pumpkin flesh

2 sweet potatoes, peeled and chopped

1.2l/2pint water or vegetable stock

200ml/0.5pint milk

4tbsp cream

 

Preparation Time
1 hour 5 minutes

 

Cooking Instructions

Heat the olive oil in a large pan and add the chopped onion and garlic.  Cook for a few minutes until the mixture has softened but not coloured.

Add the pumpkin flesh and chopped sweet potato and cook for a further few minutes then add the water or stock.  Season wel with salt and freshly ground black pepper, cover the pan and bring to the boil.  Simmer for 20-25 minutes until the pumpkin and sweet potato are soft and tender.

Stir the milk into the soup and blitz through a food processor or blender to make the soup smooth and thick.  Return the soup to the pan and warm through.

Ladel into warmed bowls, add a swirl of cream, and serve with crusty bread.

 

Servings
8 people


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Cream of Tomato Soup

Category : Soups & Starters

A tasty, quick and easy meal for when time is at a premium. You can also batch cook this and freeze in portions.

 

Ingredients

1 onion, chopped

25g/1oz butter

1 garlic clove, crushed

1tbsp tomato puree

1tsp paprika

1kg/2.2lb tomatoes, chopped

2tsp sugar

1 bay leaf

600ml/1pt chicken or vegetable stock

140ml/0.25 tub double cream

 

Preparation Time
30 minutes

 

Cooking Instructions

Melt the butter in a large pan and fry the onion in it for approx. 10 minutes. Add the garlic and paprika and cook for another minute. Stir in the tomato puree and cook for another 2 minutes.

Add the tomatoes, sugar, bay leaf and stock to the pan and bring to the boil. Simmer for approx. 20 minutes.

Remove the bay leaf and blitz the soup in a blender until smooth in texture. The soup can be frozen at this stage in batches, then defrosted and continued with the recipe when required.

If eating the same day sieve to remove any stubborn skin and seeds and return to the pan, which will have been rinsed!

Stir in two thirds of the cream and reheat gently on the hob. Once piping hot serve immediately with warm, crusty bread and a swirl of the cream to garnish.

 

Servings
4 people


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