Soup Is for Sharing Contents Page 1, Contents 2. Introduction 3. Forward 4
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Soup is for Sharing Contents Page 1, Contents 2. Introduction 3. Forward 4. Broth Pea and Ham Soup 5. Lentil, Carrot and Bacon Soup Roast Tomato and Chick Pea Soups 6. Tomato, Apple and Celery soups Broccoli and Blue Cheese Soup Cauliflower Soups Roasted Tomato Soup * 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 Minestrone Soup Pease cottages ls.chicken Broth Vegetarian Casseroles l6.oriental Noodle Soup Barley Soups l7.sauerkraut Soup Cawl Mamgu (Granny's Broth) l8.Bonfire Night Bean Soups Fat Burning Soup 19.Fish Soup Summer Gazpachos 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 Pea Soup 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 Vegetable Soup 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.