Cookery Club
Soup Recipes
Leek and Potato Soup 
Ingredients:
450gms potatoes, peeled and diced
1 onion, peeled and chopped
50g butter
1 bay leaf
450gms leeks, washed and sliced (white and green parts)
salt and pepper
850 ml vegetable or chicken stock
Method:
1. Melt the butter in a large pan and gently cook the potatoes and onion with the bayleaf for 6 minutes.
2. Add the leeks and continue cooking for another 5 minutes.
3. Add the stock, season carefully to taste, then bring to the boil, cover and simmer for 15 minutes when the potatoes will be cooked.
4. Remove frm heat, discard the bay leaf, blend until smooth.
Mushroom Soup
Ingredients:
200g mushrooms, washed and sliced
30g butter
1 onion, peeled and chopped
1litre vegetable or chicken stock
salt and pepper
2 level tablespoons plain flour
250ml milk
Method:
1. Melt the butter in a large pan and gently fry the vegetables for 5 minutes.
2. Add the stock and season.
3. Bring to the boil and simmer with lid on for 25 minutes.
4. Mix the flour with the milk until smooth, pour into the pan and bring to the boil stirring. Simmer for a few minutes.
5. Remove from the heat and blend until smooth.
Cream of Carrot Soup
Ingredients:
50g butter
1 medium onion
1½kg carrots, peeled and sliced
2 stalks of celery, chopped
1 litre of stock
salt and pepper
1 level tablespoon of plain flour
125ml milk
Method:
1. Melt the butter and fry the vegetables for 10 minutes with the lid on. Shake frequently.
2. Add stock and seasoning, bring to boil. Cover and simmer for 1½ hours (or until soft).
3. Blend.
4. Mix the flour with the milk to a smooth cream.
5. Add to soup and simmer for 5 minutes.
Variation: Replace the carrots with 1 large head of celery OR 1kg potatoes OR 1 kg onions OR 1 kg peeled tomatoes (also add 2 rashers of bacon chopped / 1 teaspoon Worcestershire sauce / 1 teaspoon of sugar).
Quick Pea Soup
Ingredients:
75g pancetta cubes
3 large spring onions, peeled and chopped
Outside leaves of a lettuce, roughly shredded
450g frozen peas
1 litre of stock
salt and pepper
Method:
1. Slowly cook the pancetta cubes in their own fat. Remove from pan and leave the fat.
2. Add spring onions and lettuce and cook for 2 minutes.
3. Add the peas, stock and seasoning. Bring to the boil and simmer for 5 minutes.
4. Blend.
450gms potatoes, peeled and diced
1 onion, peeled and chopped
50g butter
1 bay leaf
450gms leeks, washed and sliced (white and green parts)
salt and pepper
850 ml vegetable or chicken stock
Method:
1. Melt the butter in a large pan and gently cook the potatoes and onion with the bayleaf for 6 minutes.
2. Add the leeks and continue cooking for another 5 minutes.
3. Add the stock, season carefully to taste, then bring to the boil, cover and simmer for 15 minutes when the potatoes will be cooked.
4. Remove frm heat, discard the bay leaf, blend until smooth.
Mushroom Soup
Ingredients:
200g mushrooms, washed and sliced
30g butter
1 onion, peeled and chopped
1litre vegetable or chicken stock
salt and pepper
2 level tablespoons plain flour
250ml milk
Method:
1. Melt the butter in a large pan and gently fry the vegetables for 5 minutes.
2. Add the stock and season.
3. Bring to the boil and simmer with lid on for 25 minutes.
4. Mix the flour with the milk until smooth, pour into the pan and bring to the boil stirring. Simmer for a few minutes.
5. Remove from the heat and blend until smooth.
Cream of Carrot Soup
Ingredients:
50g butter
1 medium onion
1½kg carrots, peeled and sliced
2 stalks of celery, chopped
1 litre of stock
salt and pepper
1 level tablespoon of plain flour
125ml milk
Method:
1. Melt the butter and fry the vegetables for 10 minutes with the lid on. Shake frequently.
2. Add stock and seasoning, bring to boil. Cover and simmer for 1½ hours (or until soft).
3. Blend.
4. Mix the flour with the milk to a smooth cream.
5. Add to soup and simmer for 5 minutes.
Variation: Replace the carrots with 1 large head of celery OR 1kg potatoes OR 1 kg onions OR 1 kg peeled tomatoes (also add 2 rashers of bacon chopped / 1 teaspoon Worcestershire sauce / 1 teaspoon of sugar).
Quick Pea Soup
Ingredients:
75g pancetta cubes
3 large spring onions, peeled and chopped
Outside leaves of a lettuce, roughly shredded
450g frozen peas
1 litre of stock
salt and pepper
Method:
1. Slowly cook the pancetta cubes in their own fat. Remove from pan and leave the fat.
2. Add spring onions and lettuce and cook for 2 minutes.
3. Add the peas, stock and seasoning. Bring to the boil and simmer for 5 minutes.
4. Blend.
Go to Home Page.
Top of page.