Autumn warmers.


 It is that time of year again when we start to think of the lovely warming soups and meals that make us feel comforted. The allotments treasures are being dug up and picked and there is too much of one vegetable and sometimes not enough of another, but it is the time when you think of making soups with your produce you realise how worth it is and how after growing those lovely vegetables you can’t waste a bit .

Leek onion and potato soup.

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 spoon so 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.

    • 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.

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