Autumn & Soup is on its way


soup I am sat here looking out of my window and just realised how suddenly the leaves are changing.We look out on to a wood and for me it is the most beautiful time of the year..So it must be nearly soup time.So take a look at some of my favourite recipes as today I dug up the first of the leeks from my allotment and also celery as well,both freeze very well.

LEEK ,ONION & POTATO SOUP

leeksoup1.jpg

4 large leeks

2 medium potatoes peeled & diced

1 medium onion chopped small

1 tbsp oil

1 & half pints /850 mls light chicken stock or water

10 fl oz /275 ml milk

salt & pepper

METHOD

  • Trim tops & roots of leeks,split them in half lengthwise & slice them finely,wash thoroughly in a couple of changes of water.

  • In a large saucepan gently fry leeks,potato & onion,stirring all round with a wooden spoonso they are nicely coated in the oil.

  • Season with salt & pepper

  • Cover & let the vegetables sweat over a very low heat for about 15 minutes.

  • Add the stock & the milk,bringing to simmering point put the lid back and let the soup simmer very gently for a further 20 minutes or until the vegetables are soft.(if you have the heat to high the milk in it it might make it boil over)

  • Put the whole lot into a liquidiser & blend to a puree or press it all through a sieve.

  • Return the soup to the saucepan & reheat gently tasting to check the seasoning .

  • An option is to add a swirl of cream on the top & some chopped chives.

NINAS SOUP

nina.jpg

This is one of my very favourite recipes given to me by a friend of mine..You can really add anything you like to this & it is a recipe that is different every time you make it.It is also a good recipe if you are watching your calories as it is a good filling soup .You can omit the oil & simmer vegetables in a small amount of water.

8oz potato

8oz carrot

1 large onion

3 sticks of celery

8 oz any other root veg

40z pearl barley or soaked lentils

1 and half pints of chicken stock

1 tin of tomatoes

tomato puree

oil

salt & pepper

teaspoon Cayenne pepper or paprika

You can also add nearer the end of cooking sliced courgettes,green beans or peas.

METHOD

  • Fry gently the chopped vegetables in the oil for a couple of minutes

  • Add tinned tomatoes,tomato puree and chicken stock.

  • Add lentils and / or pearl barley

  • cook gently till all vegetables are cooked.

  • Add seasonings

  • Cook for 2 more minutes.

  • Put all into a food processor till everything is finely chopped.

  • You can then return to pan and add small pasta pieces and tinned beans i.e. pinto,black eyed or cannelloni also worcestershire sauce if liked.

CREAM OF CELERY SOUP

celery.jpg

This is the first year that I have grown celery & it has turned out amazingly well….but there is so much of it.So here is a recipe I have just tried and succeeded with.

12oz /350 g trimmed celery stalks

4oz/110 g potato peeled & cut into chunks.

The white part of 2 medium leeks

tbs oil

1 pint /570 ml chicken stock

qtr tsp celery seeds (optional)

10fl oz /300ml milk

salt & pepper

METHOD

  • In a largish pan saute the chopped celery ,potatoes and leeks ,stir well coating the vegetables with the oil ,cover & cook for about 15 minutes.

  • Add the stock with the celery seeds if used & salt.

  • Bring to simmering point ,cover once more & cook very gently for 20 – 25 minutes or until the vegetables are tender.

  • Puree the soup by putting in blender or sieving then return to the pan, stirring in the milk.

Bring the soup back to the boil,checking the seasoning adding more salt & pepper if necessary.

Butternut squash & chilli soup

squash.jpg

(you can use pumpkin)

This soup is just lovely & a great colour.Of course nothing is wasted & if using pumpkin the shell can be used for halloween!!

2tbs olive oil

1 onion finely chopped

1lb10ozs/750g squash or pumpkin chopped

1 carrot chopped

4cm/1 & half inch piece fresh ginger

1/2 tsp cinnamon

1tbs ground corriander

1 chilli chopped finely

700ml/1 1/4 pints vegetable stock

300ml/1/2 pint milk

salt & pepper

METHOD

  • In a heavy bottomed saucepan, heat the olive oil & fry the onion over a medium heat for about 5 minutes until golden.

  • Add the squash,carrot,ginger,cinnamon & corriander.

  • Saute over a medium heat stirring for about 5 – 8 minutes until the vegetables are browned.

  • Add the stock & the milk and bring to the boil.Reduce the heat to simmer & cook for about 30 minutes or until the vegetables are tender.

  • Add the chilli a few minutes before the end of cooking.

  • Blend until smooth in a blender or processor.

  • Season.

HOT LETTUCE SOUP

serves 4

This seems a bit strange..but it works.Just great when you have so many lettuces fully grown at the same time.

2oz /60g butter

1 small onion

4 lettuces washed,trimmed of thick stalks & chopped.

20fl oz/625ml chicken stock

10fl oz /315ml single cream

2 tbs cooked chopped chicken or bacon

2tbs dry sherry

salt & pepper.

METHOD

  • Melt butter in a pan,add onion & fry gently until soft.

  • Add lettuce & stir fry for 2 – 3 minutes then pour in stock & simmer for 20 minutes.

  • Stir in cream,chicken or bacon sherry,salt & pepper and gently reheat.

  • Do not boil or soup will curdle.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s