Soup is for Sharing Contents Page 1, Contents 2. Introduction 3. Forward 4. Pea and Ham 5. Lentil, Carrot and Soup Roast Tomato and Chick Pea 6. Tomato, Apple and Celery soups Broccoli and Blue Cauliflower Soups Roasted * 8. Root Vegetable Soups Soup : L'oignon gratified 9. Lentil Soups Leek, Onion and Potato Soups lo.carrot, Orange and Coriander Soups Leek and Carrot coupe ll.carrot and Orange Soups Mushroom soups lz.carrot and C'umin Soups Mushroom, Celery and Garlic Soups l3.smoky Potato and Bacon Soup Creamy Bean and Brie Soups l4.chicken Soup Pease cottages ls.chicken Broth Vegetarian Casseroles l6.oriental Barley Soups l7.sauerkraut Soup Cawl Mamgu (Granny's Broth) l8.Bonfire Night Bean Soups Fat Burning Soup 19.Fish Soup Summer footage sullenness indian Potato and Pea soups zl.pumpkin Soups Cold Cherry Soups zzxBasic Cooking Techniques and Serving Suggestions 23.Oven Temperature Conversion Chad z4.Weijht Conversion Chart 25.Liquld Conversion Chart 1 suitable for Vegetarians

INTRODUCTION This book is based upon Jack's Soups a personal selection of recipes compiled by Mr Jack Ashworth, Horwich, Lancashire. During the course of production we received a profusion of additional recipes the book mushroomed, quite literally in some cases. Mr Ashworth, together with others, including staff, friends and supporters of Omega care for life, kindly agreed to share his favourite soup recipes for the benefit of the community. We th. ank everyone involved for his or her valuable contribution. Production costs have been kept to a minimum to enable community groups to generate income and to spread the important message that soup, like good ideas and citizenship, is for sharing. Where the source of recipes is known, we acknowledge and thank the contributor. If we have failed to identify an inspirational cook, a creative chef or an accomplished hostess we apologize and accept full responsibility for our oversight. Please get in touch and we shall do our best to quickly put things right, With thanks to: English as a second language course students, Coleg Powys Dorothy O Ferdinand Bolton Community Education Service Mary Watson Carol A Ridding A Taste of Lancashire - Traditional Lancashire Recipes, Lancashire County Council A special thank you to Jack Ashworth who helped to get this project off the back burner. Tim and Helen Withers, The OId Vicarage, Dolfor Jane Howells Jane Steedman Josette Boucher Fiona Crawford sign Davies sign Jones Pirjo Steinberg Thomas Memery Jack's Lecturer Judy James Harriet Memory Small Talk Hard up and Hungry by Betsy Bell Melanie Lewis-clubbe Special thanks to Rupert Redway for the illustrations 2 FORWARD 6) () to |7 in) I (7 Fl 6) fiat flank I...... - ...... A .SO We hope that you Will use the recipes in this book to bring people together. Why not create your own collection of recipes using ideas from within your group? If you enjoy cooking and tasting these soups, please feel free to share the recipes with friends, parents and supporters. We are already working on the second book in this series. We would welcome your recipes, comments and suggestions. 3 Broth Ingredients 1 neck of mutton - Iamb in acceptable (Ask your butcher to cut the lamb in neat joints) 1 turnip 1 large onion 2 pints of water 1 grated carrot 3 tablespoons of pearl barley 1 large potato in tablespoon of chopped parsley to garnish Seasoning Method . Place the meat in a pan with the water and seasoning. bring slowly to the boil and regularly skim . Finely chop the vegetables * Wash the barley and place it in the pan together with the other ingredients * Simmer for two hours . Check the seasoning before serving with parsley and wholemeal bread Pea and Ham Soup Ingredients for of dried peas 2 large onions chopped 2 pints of ham stock Thick cut boiled ham or bacon shank Mustard Seasoning Method . Soak the dried peas in hot water overnight in a large pan . Drain and add the finely chopped onions, ham stock, ham or bacon shank, mustard and seasoning to taste . Bring to the boil and gently simmer for two to three hours . Add more liquid if necessary 4 Lentil, Carrot and Bacon Soup Ingredients 'X zz butter 1 medium onion chopped I clove of garlic crushed chop of split red lentils washed for carrots grated 1 pint of chicken or vegetable stock I teaspoon of lemon juice Salt and pepper zoz of lean bacon trimmed and diced Method . Melt the butter in a saucepan, add the bacon and gently fry until cooked . Add the onion and garlic and stir until softened . Add the lentils and carrots @ Allow to cook slowly for three minutes stirring from time to time . Stir in the stock, bring to the boil then simmer for about 25-35 minutes or until the vegetables are tender @ Puree in a food processor or push through a sieve (optional) . Stir in the lemon juice and season to taste Roast Tomato and Chick Ingredients 6 large plum tomatoes I large onion 43% tin of chick peas (drained) Salt and pepper 2 garlic cloves |1 pint vegetable stock 2 tablespoons of tomato puree 2 tablespoons of chopped coriander Method Place the tomatoes onion and garlic on a baking tray and bake for 30 minutes until tender and lightly browned . Place in a food processor with the vegetable stock and half the chick peas and blend until smooth. Press through a sieve * Place in a pan and add remaining ingredients . Bring to the boil and serve hot 5 Tomato, Apple and Celery Soup Ingredients 900mI of vegetable stock 1 medium onion finely chopped for of tomatoes quartered for apples quartered for of potato chopped for celery cut into 2'' pieces including leaves (oz butter 2 14 fluid oz of fine sherry (madeira or Manila) M teaspoon of salt Ground black pepper Pinch of ground ginger or finely grated fresh ginger Chives Croutons Method * Melt the butter in a heavy saucepan with a tightly fitting Ild @ Add the onion and cook gently until golden . Add the vegetables, fruit, sherry, spices and seasoning * Cover the pan with a lid and seal . Sweat and simmer gently for one hour, stirring occasionally . Add the stock, stir and bring to the boil . Allow to cool @ Transfer to a food processor and blend before pressing through a sieve Return to a clean pan and gently reheat . Taste and check seasoning . Garnish with apple and chives . Serve with croutons Broccoli and Blue Cheese Soup - (great forleftovers aftercllristmas) Ingredients Turkey stock (made from boiling up the bones with an onion, a bay leaf, a carrot and a few peppercorns) - you can use chicken if the turkey has all gone, but NOT a stock cube Broccoli Leftover blue cheese - stilton, dolcelatte, bled d'avergne etc Method * Poach the broccoli in the stock until tender, and then add in blue cheese, cut into cubes, to melt. Once melted, take off the heat and liquidize. Reheat gently (do not allow to boil) and then serve. 6 Cauliflower Soup Ingredients 50g Butter Ilb cauliflower cut into small florets 2% chopped almonds 1 small onion peeled and chopped 600m1 of vegetable stock 150ml single cream Salt and pepper Method . Melt the butter, add the onions, nuts and cauliflower a Cook for 5 minutes * Pour the stock in and add salt and pepper . Bring back to the boil and simmer for 20 minutes * Liquidize and put back into the pan with the cream and simmer for 3 minutes. Do not boil Roasted Tomato Soup Ingredients 1 large onion, chopped 1-2 cloves of garlic 1 red pepper chopped 9O0mI chicken stock ztbsp extra virgin olive oil 900g tomatoes quartered 4 carrots, chopped Salt and pepper Method a Pre-heat oven to Gas Mark 6, 2O0C (180C if fan assisted) Place the oil onion, tomatoes pepper and carrots in a large roasting tin I . Season well with salt and pepper . Roast for 40 minutes . Remove from the oven * Pour over the stock and stir . Scrape the bottom of the tin to release the flavour of scorched vegetable juices Transfer to a food processor and blend until smooth Gently re-heat in a clean pan @ Adjust seasoning to taste 7 Root Ingredients 2 medium carrots peeled and diced 1 medium parsnip peeled and diced 1 medium onion peeled and chopped big butter Grated ginger to taste 1 dessert spoon lemon juice 1 medium potato pealed and diced Small turnip peeled and diced 1 tablespoon extra virgin olive oil 700mls stock 150mI milk or single cream Method . Heat the oil and butter in a large saucepan * Add the carrots turnip and onion * Fry lightly then cover and sweat on a low heat for 15 minutes, shaking the pan occasionally Pour on the stock . Bring to the boil and season well Cover the pan for 20 minutes until the vegetables are soft . Strain the vegetables, retaining the stock Add the ginger and place in a food processor . Puree until smooth . Return the puree and the stock mixture to the pan Add the milk or cream and stir while the soup reheats Adjust seasoning * Add lemon juice Soup I L'oignon gratings Ingredients 150g onions 1 spoon flour agog grated cheese (future) Butter or oil Salt Pepper Croutons 1 litre water Method * Heat the butter or oil in a frying pan and add the onions . When they are slightly brown add the flour and continue to fry slowly Add the water, salt and pepper and cook for 10 minutes in a pressure cooker . Brown the croutons in the frying pan. Strain the soup . Before serving, add the croutons and grated cheese 8 Ingredients 75g/3oz lentils 1 carrot peeled and thinly sliced 1 onion peeled and sliced 1 medium potato peeled and diced '% small turnip, peeled and diced 1 tbsp oil 850m1/1 % pints water 2 chicken or vegetable stock cubes Salt & pepper Chopped parsley to serve Method @ Wash the lentils in a sieve under the cold water tap. Drain well * Heat the oil in a medium sized saucepan and fry the vegetables for about 5 minutes . Add the water, stock cubes and pepper. Bring to the boil, stirring all the time, lower the heat and cover the pan with the lid . Simmervery gently for about 1 hour, until the lentils and vegetables are tender @ Liquidise the soup, check for seasoning and add salt and pepper if desired . To serve, reheat the soup and sprinkle with chopped parsley Leek, Onion and Potato Soup Ingredients 4 large leeks, trimmed. washed and sliced 2 medium potatoes washed and sliced l medium onion chopped 1 14 pints vegetable stock !4 pint milk or single cream zoz butter Salt and pepper Method * Gently melt the butter in a heavy saucepan * Add the leeks, potatoes and onion. Stir them with a wooden spoon * Cover and let the vegetables sweat over a low heat for 10 minutes, stirring frequently @ Add the stock and seasoning. Bring to the boil. Turn down the heat and simmer gently for a further 20/25 minutes . Allow the soup to cool slights: then puree. Add the milk or cream . Return to the heat and bring to simmering point before serving 9 Carrot, Orange and Coriander Soup Ingredients l large onion sliced big butter Clove of garlic chopped 1 X teaspoons of ground coriander agog of carrots finely sliced agog of potatoes finely sliced 1.25 cities of vegetable stock 275m1 orange juice 3 strips of orange peel Salt and pepper 150ml of single cream 2 rounded teaspoons of chopped parsley or coriander Method . Fry the onions gently in the butter in the covered pan until soft and golden (about 10 minutes) * Add garlic & coriander and cook, stirring for another 2 minutes @ Add the carrots and potatoes and stir well . Add the stock, orange juice and peel, salt and pepper. Cove? and simmer for 20-30 minutes until the vegetables are soft . Reqwve the orange peel. Puree the soul? (preferably in a Iiquidiser) until smooth. Leave overnight to mature In flavour @ Reheat untie steaming and then add the cream or milk and the fresh herbs This soup will freeze for 1 month or keep for 3 days in the refrigerator. Leek and Ingredients agog / lib leeks washed and sliced 300ml I 14 pint vegetable stock zsg/loz butter 1 carrot thinly sliced (oz cream to serve Seasoning to taste Method @ Heat the butter in a saucepan, add the leeks and cook for 10 minutes, until softened . Add the carrot and stock, bring to the boil, cover and simmer for 20 minutes. * Liquidise half the soup, leaving the other vegetables whole to vary the texture . Return to the pan, add the cream and see hot with croutons 10 Carrot and Orange Soup Ingredients 1 1/4 oz polyunsaturated margarine 1 medium onion chopped A clove of garlic crushed 12 oz carrots keeled or scrubbed and chopped 1 teaspoon dried tarragon or 2 teaspoons fresh chopped tarragon 1 pint vegetable or chicken stock Finely grated rind and juice of 1 medium orange Salt and freshly ground black pepper 2 tablespoons natural yogurt and grated carrot (for garnish) Method * In a fairly large saucepan, melt the margarine and cook the onion gently until soft but not browned * Add the garlic and carrot and cook slowly for a few minutes * Sprinkle in the tarragon, pour in the chicken stock, add the orange rind, the juice and the seasoning * Bring the soup to the boil, then cover and simmer for approx 30 minutes or until the carrots are soft * Serve the soup as it is, or puree in a Iiquidiser or food processor * Pour the soup into a warmed bowl and spoon over a little yogurt and grated carrot Mushroom Soup Ingredients (oz (26g) butter or margarine (oz (25g) flour 1 pint (570 mI) chicken or vegetable stock % pint (275 mI) milk 1 tablespoon chopped parsley for (150j) mushrooms finely chopped Salt & pepper 1 tablespoon lemon juice 2 tablespoons cream (optional) Method * Place all the ingredients except the lemon juice and cream in a large pan * Bring to the boil, whisking continuously over a moderate heat. Cover and simmer for 10 minutes * Remove from heat and add the lemon juice and cream (if using) stirring well. Adjust the seasoning and reheat gently without bolling . Serve immediately 11 Carrot and Cumin Soup Ingredients 3 teaspoons whole cumin seeds 40g/2 oz butter 560g/4lbs carrots peeled and chopped J lagoon onion chopped 130g/5oz potatoes chopped Salt, freshly ground black pepper and sugar 1 .2 Iitres/z pints chicken or vegetable stock 65m1/2 fl oz creamy milk Whipped cream or yogurt, freshly roasted and ground cumin and coriander leaves (to garnish) Method * Heat the cumin seeds in a frying pan, just for a minute until they smell rich and spicy. Grind in a pestle and mortar or a spice grinder . Meet the butter in a medium sized pan then add the chopped vegetables and the cumin seeds. Season with salt and pepper, cover with a piece of buttered paper and a tight fitting lid Allow to sweat gently on a low heat for about 10 minutes or until the vegetables are soft Pour into a liquidizes and puree until smooth. Taste and adjust the seasoning, add a little cream: milk if necessary Garnish each portion with a blob of whipped cream cr yogurt sprinkle with a little ground cumin and top with a coriander leaf Mushroom, Celery and Garlic Soup Ingredients 350g/12oz chopped mushrooms 4 sticks celery chopped 3 garlic cloves 45m1/3 tbsp dry sherry or white wine 750 mI/ 1 '.W pints chicken or vegetable stock 1 tsp ground nutmeg Celery leaves to garnish Salt & pepper 2 tbsp Worcestershire sauce Method * Place the mushrooms, celery and garlic in a saucepan with the sherry or wine. Cover and cook over a low heat for 30-40 minutes, until tender * Add half the stock and then puree in a blender until smooth * Return to the pan and add the remaining stock Worcestershire sauce and nutmeg * Bring to the boil, season and see hot, garnished with celery leaves 12 Smoky Potato and Bacon Soup Ingredients 15g/ % oz butter 2 sticks celery chopped 1 leek sliced 1 onion, finely chopped 3 rashers smoky bacon chopped 700g/11bs potatoes cubed 2 pints chicken stock 1 tbsp oil Salt and pepper 1 5%/5 oz smoked cheese, grated, 2 tbsp double cream, to serve Method * Heat the oil and butter in a large pan; add the onion, leeks celery and the bacon. Cook over a medium heat for 10 minutes stirring occasionally * Add the potatoes, stir well to combine, then pour in the stock and season * Bring to the boil and simmer for 28 minutes or until the potatoes are tender. Cool the soup slightly', liquidize to slightly break up the pieces * Return to the pan, reheat until hot. Stir in the double cream, adjust the seasoning and serve sprinkled with grated cheese Creamy Bean and Brie Soup Ingredients 1 x agog can panelling beans drained 1 tbsp oil ,1 large onion, chopped Miami / 1 pint half fat milk 200g Brie rind removed and cubed 4 tbsp chopped parsley Method . Liquidise the beans with 2 tbsp milk until they are a smooth puree @ Heat the oil in a large pan and cook the onion for 8 minutes until soft and brown . Stir in bean puree and heat through Add the milk and bring to the boil. Cover and simmer for 30 minutes, stirring often Season to taste and add the cheese * Simmer gently for 2-3 minutes, until the cheese is soft and starts to liquefy * Place the soup in warm bowls, sprinkle with the parsley and serve with crusty bread 13 Chicken Minestrone Soup Ingredients 2 small chicken breasts thinly sliced 2 sticks celery finely sliced 1 x 400g can chopped tomatoes 900 ml / -f '.W pints chicken stock ltbsp oil 2 carrots thinly sliced 1 tsp caster sugar 50g / 2 oz soup pasta 1 leek finely sliced 2 cloves garlic crushed 1 tbsp pests Method @ Heat the oil in a large saucepan. Add the chicken pieces and fry, stirring for 2 minutes Add the leek, celery, carrots and garlic and fry for a further 2 minutes Stir in the tomatoes, sugar: peste and stock. Bring to the boil, reduce the heat, cover the pan and simmer for 15 minutes Stir in the soup pasta and cook for a further 10 minutes or until the pasta is tender @ Season to taste and garnish with parsley Pease Pottage Ingredients 1 tbsp vegetable oil 1 medium parsnip chopped 1 medium onion chopped 2 sticks celery chopped 4 oz, dried green split peas, soaked for several hours in tsp mustard powder 1 medium carrot chopped 850 ml / 1 14 pints vegetable stock Salt and pepper 1 bay leaf Method * Heat the oil in a large saucepan and gently fry the onion for 4 minutes @ Add the celery, carrot and parsnip. Cook for 5 minutes starring frequently @ Add the split peas and cook for a further 5 minutes * Stir in the stock, bay leaf and mustard powder. Bring to the boil, cover and simmer for 60-60 minutes * Allow to cool, then liquidize until smooth if desired (this soup is nice if half the amount is liquidized and the remainder left chunky - it gives a country vegetable texture) * Season to taste with salt and pepper. Reheat gently before serving 14 Chicken Broth Ingredients -1 tbsp butter or vegetable oil 1 medium onion chopped 2 celery sticks trimmed and finely chopped 1 large carrot cut into rounds 3 medium potatoes unpeeled and cut in half $4 sweet red pepper chopped 1 large garlic clove pressed 6 cups chicken broth 1 medium courgette diced Iarje 1 medium butternut squash diced large in cup sweetcorn kernels fresh or frozen 2 cups cooked soup pasta (spaghetti cut into 1 inch lengths is fine) Salt and freshly ground black pepper to taste Grated Parmesan cheese and croutons to serve Method . Melt the butter or heat the oil, then saute the onion on a medium- high heat for 2 to 4 minutes Stir in the celery, carrot, potatoes and red pepper, shutting for 6 to 8 minutes Add the garlic and smuts for about 30 seconds then add the broth and bring to the boil * Add the courgette, squash, sweetcorn and pasta, cooking for another 8 minutes or until the courgette is the desired softness . Season to taste with salt and pepper. Before serving, sprinkle on the cheese and croutons, then ladle out Vegetarian Casserole Ingredients 1 sliced carrot 2 sliced onions 2 crushed garlic cloves sogm celery sliced very thinly 2 tsp vegetable oil for red lentils (rinsed) 6O0mI vegetable stock 2 tsp soy sauce 2 tsp tomato puree black pepper Method * Fry the carrots, onions, garlic and celery in vegetable oil for about 10 minutes, until the vegetables have softened a little . Add the lentils and vegetable stock. Heat until boiling and simmer on a low heat under a cover for about 30 minutes, until the vegetables are soft @ Add the soy sauce, tomato puree and black pepper. 15 Oriental Noodle Soup Ingredients 2 raw chicken breasts cut into zcm cubes 1 tbs ginger finely chopped 1 tbs soy sauce 1 tbs Thai fish sauce up tsp sugar -! tsp dried chilli 1 14 litres chicken stock 3 spring onions, finely sliced agog fine oriental noodles 14 small cabbage very finely chopped Bunch fresh coriander Juice of 1 lime Method . Bring the stock to a simmer in a large saucepan . Add the ginger, chilli, sauces, sugar and chicken and return to a simmer @ Cook for 2 minutes then throw in the noodles, cabbage and onions . Bring to the boil then cook for 3 minutes. Poke at the noodles; they always need a little loosening up . When cooked, squeeze in the lime juice and scatter with torn coriander Barley Soup Ingredients agog pearl barley (the no soak variety) 2 leeks, whites only, sliced 2 sticks celery, sliced 1 carrot chopped 1 tbs olive oil 1 onion chopped 1 '% litres vegetable stock Method * Rut the oil into a medium or large saucepan and add the prepared vegetables * Gently sweat for 5 minutes without browning * Add the barley and stock, cover and simmer for 15 minutes 16 Sauerkraut Soup Ingredients 2 lbs Polish Sausage 1 qt water 1 onion, well browned 1 qt sauerkraut juice M cup sugar M cup cream 1 egg 1 tbsp flour :14 cup mil: Method Cook the sausage in water until well done, if not precooked * Add the onion, sauerkraut juice and sugar * Beat the egg; add the flour, milk and cream . Add to the soup and bring to the boil * Serve with mashed potatoes or dumplings Cawl Mamgu - Granny's Broth Ingredients 2 Ib. best end of neck of Welsh Lamb 1 small suede sliced |4 Ib carrots cut in half 1 lb potatoes cut in qua' dors 2 large leeks (oz chopped parsley in oz flour Salt and pepper Method . Sort and cut the meat into small cub es. Put into a saucepan, cover with water, add salt and pepper, bring slowly to the boil and skim carefully. Add the carrots, the suede and the white of the leeks, and simmer gently for 2 to 2 of hours. Add the potatoes (cut in four) and continue to simmer for another 30 minutes. When the potatoes are almost cooked, thicken with the flour and a little water. Lastly, add the green of the leeks and parsley and simmer for a fudher 10 minutes Bonfire Night Bean Soup Ingredients 2 tbsp olive oil 1 onion finely chopped 1 celery stalk finely sliced 1 garlic clove crushed 400g tin borlotti beans 1 .4 litres chicken or vegetable stock 400g tinned chopped tomatoes 1 tbsp tomato puree 5% small soup pasta Sea salt and pepper 2 tbsp grated Parmigiano 2 tbsp extra virgin olive oil Method . Heat the olive oil in a large jot, and then add the onion, celery and garlic. Cook until soft. Draln and rinse the borlotti beans . Add the beans stock, chopped tomatoes and tomato purge to the pot: ? bring to the boll, and simmer gently for 30 minutes * Cook the small soup pasta in simmering salted water for eight minutes or until tender. Drain well. Remove about half the beans and mash them, then return the mashed beans to the soup. This will thicken the texture. Taste for salt and pepper, add the pasta and simmer gently for about 10 minutes * Add the grated Parmigiano cheese and the final benediction, of olive oil. To serve, sprinkle more grated cheese on top Fat Burning Soup Ingredients 3 large onions 1 large tin chopped tomatoes |1 white cabbage 2 large leeks 3 cups water 3 Oxo cubes (any flavour) 1 green pepper 3 sticks celery 3 packets of Cuppa soup Parmesan cheese Method * Cut the vegetables into small pieces or put them in a liquidizes and cover with water. Boil fast for 10 minutes. Simmer and continue cooking until vegetables are tender. This soup can be eaten anytime you are hungry. Eat as much as you want, whenever you want this, soup will not add calories. 18 Fish Soup Ingredients . You can try this recipe with a selection of your favourite fish - we suggest whiting, turbot and red mullet 2 cloves 2 tomatoes 4 cloves of garlic 1 onion 1 large glass white wine Butter or 3 spoons of oil Thyme Laurel Parsley Method . Chop the onion and cook it with butter or olive oil without browning it in a pressure cooker. Add the tomatoes. peeled and cut into cubes, crushed garlic, and the fish and cook for 10 minutes stirring frequently . Add the cloves, thyme, laurel, parsley, salt, pepper and half litre of water. Close the pressure cooker and cook for 15 minutes. Put the soup in a food mixer, (bones included). Boil for 3 or 4 minutes Serve with garlic croutons Summer Ingredients for home grown tomatoes (if not available. use a tin of chopped plum tomatoes) in shallot, sliced 1 garlic clove, chopped 1 red chilli, chopped 1 red pepper, chopped 1 tbsp white wine vinegar 1 handful ice '% tbsp caster sugar salt and freshly ground black pepper, to taste 1 tbsp peste, to serve Method @ Place the tomatoes, shallot, garlic, half the red chilli, half the red pepper, white wine vinegar, ice and seasoning (to taste) into a Ilquidizer Blend. until smooth and well combined. Pour into a large serving bowl, and garnish with the remaining chopped chilli and red pepper and a drizzle of peste, to serve. This is best served with a big chunk of rosemary and garlic bocaccio. 19 Julienne Ingredients 1 turnip 2 leeks 3 carrots *1 lbs potatoes Cabbage heart leaves zoz butter 2 % pints water, Salt Method . Cut the vegetables into cubes, put them in the pressure cooker, pour on the water and add the salt Close the pressure cooker and cook for 20 minutes. Indian Potato and Pea Soup Ingredients 2 tbsp vegetable oil 22%/80z floury (mealy) potatoes, diced 1 large onion, chopped 2 garlic cloves, crushed 1 tsp param Canada 1 tsp ground coriander (cilantro) 1 tsp ground cumin 900mI/1 % pints/ 3 :% cups vegetable stock 1 red chilli, chopped 100 g/3 of oz frozen peas 4 tbsp natural yoghurt Salt and pepper Chopped fresh coriander (cilantro), to garnish Method * Heat the vegetable oil in a large saucepan and add the diced potatoes, onion and garlic. Smuts gently for about 5 minutes, stirring constantly. * Add the ground spices and cook for 1 minute, stirring all the time. * Stir in the vegetable stock and chopped red chills and bring the mixture to the boil. Reduce the heat, cover the pan and simmer for 20 minutes until the potatoes begin to break down. * Add the peas and cook for a further 5 minutes. Stir in yoghud and season to taste. Pour into warmed soup bowls, garnish with chopped fresh coriander (cilantro) and serve with hot warm bread. 20

Pumpkin Soup Ingredients 1 pumpkin about 2 up lb or 2 butternut squashes of the same weight 2 shallows, diced 4 tbsp olive oil 1 M pints / 1 litre chicken stock or vegetable stock 1 11 oz / 4Og freshly grated Parmesan 142 Nan double cream plus extra to garnish (oz / big butter Crumbled, cooked bacon (optional) Chopped fresh parsley Black pepper Method * Quaker the pumpkin, scoop out the seeds and peel and chop into small chunks. You should have about 1 |4 /800g of pumpkin. In a large covered saucepan, gently sweat the pumpkin and shallots in the oil for 10 minutes stirring occasionally. @ Pour in tie stock, bring to the boil and simmer for 15 minutes. Add the grated Parmesan and continue cooking for 5 minutes. . Remove from the heat and strain the solids reserving the liquid. Wbiz the solids in a food processor until creamy then gradually add back the liquid. (this may have to be done in 2 batches) * Pour the liquid back into the saucepan through a large sieve, rubbing it through with the back of a ladle. Thls will make the soup silky. * Just before seeing, top with crumbled bacon, parsley and black Pepper. This soup is tastier if you make it two days ahead and keep it in the refrigerator Cold Cherry Soup (Cseresnye Leves) - Hungary Ingredients 2 cans of sours pitted cherries 16oz each buzz hot water for sugar Cinnamon to taste 2 tbsps plain flour for double cream for red wine Method * Combine the cherries, water, sugar and cinnamon in a large pot and bring to the boil. * Mix the flour and cream until well blended; slowly pour into cherry mixture stirring constantly. * Bring to the boil and cook for 3 to 5 minutes stirring occasionally. Remove from the heat and stir in the wine. . Sweeten to taste, cover and chill well. 21 Basic Cooking Techniques Poaching Gently simmering food in liquid on a very low heat. This is particularly suitable for fragile foods which might easily fall apart or dry out. Sauterne Cooking food in a small amount of fat in a shallow pan over a fairly high heat for a short time. The aim is to brown the food whilst preserving its colour, moisture and flavour. Simmering Keeping liquid just below boiling point, so that it just bubbles very gently. Sweating Gentle heating to give food a better flavour by drawing out natural juices. Coating the vegetables in melted butter before sweating will help the process. Take care not to overheat vegetables by stirring frequently. Serving Suggestions Garnish Most soups can be garnished with 2 tablespoons of single cream or yoghurt chopped parsley Parmesan or cravers cheese Many soups benefit from the addition of grated parmesan or gruyere cheese Warm crusty bread Warm crusty bread is the perfect accompaniment to wholesome soup. Try some ciabatta orfocaccia for a change. 22 OVEN TEMPERATURES + Celsius |a|eqnNvit has Atari flesc|iptson 1 1| I 22| I in cool 1 ! 9 I 250 I I cop! 14| C 150 C 170 C 180 I 27| F 30| F 325 F 350 F very low very low very low moderate 3 4 190 C 290 I 220 I 230 C 375 F 400 F 425 F 450 F moderate / hot hot lint vt.'ry hot 23 WEIGHT Ixo coming elands l Otzccc| 25 g l too 50 g. 1.75 QA 75 g' 2.75 Qz 1* g :%5 oz 150 g 5'.| (in 1 75 g 6 oz 2* g 7 as 225 g I (in 2% g 9 QA 275 I #.75 oz :100 g' will ez 359 g 12 oz 375 g 13 oz 4| g 14 oz 425 g 1 5 oz 450 g I Ib 5* go l lb 2 oz 700 g 1.5 Ib -all g 1 lb 10 oz 1 kg 2.25 lb 1.25 lag 2 lb 12 oz a .5 kg 3 lb .5 oz 2 kg 4.5 lb 24 LIQUID VOLUSIE QF XK vitro Iliad () oncer hints 1.25 ml 2.5 my 5 ml 15 ml 30 ml 50 ml 100 ml 15| ml 2* ml 300 ml 5|0 ml 600m1 790 ml I 50 nab l time 0.25 seizin 0.5 tampon I teaspoon 1 fable,spol,n I to oz 2 to oz 3.5 fl oz 5 fl oz 7 jl oz lit fl ez ls it oz 2| tl oz in 5 pint 0.3 3 pint |.5 dint l dint 1.| 5 pints 25