- Recipes - Soups
6 cups of half milk and water
Chives or parsley
Bacon Rashers (streaky)
Chop the potatoes
and onions into chunks and add to a large pot with the milk. Cover
and simmer gently until the vegetables soften to a smooth pulpy
the mixture and then add cream. Fry the bacon until
Reheat the soup
and serve garnishing with parsley or chives and crispy bacon.
2 large carrots - diced
3 stalks celery with leaves - diced
1 can whole peeled tomatoes
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon dried parsley
3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon paprika
2 quarts beef broth
Melt the butter in a large pot over a medium heat.
Add the onion, carrot and celery to the butter and cook until onion
Stir in tomatoes
with juice, salt, pepper, parsley, soy sauce, Worcestershire and
paprika. Pour in beef broth. Bring to the boil, then reduce heat
and simmer for 30 minutes, until vegetables are tender. Serve piping
hot with crusty bread.
Hot bloody Mary
1kg ripe tomatoes - cut into halves
2 red chillies - halved and seeded
10g/2tsp castor sugar
2 tablespoon olive oil
750ml of vegetable stock
1 tablespoon tomato puree
2 teaspoons horseradish sauce
2 tablespoons dry sherry
2 tablespoons vodka
4 small celery stalks with leaves
Salt and black pepper to taste
4 thin lemon slices - as a garnish
Pre-heat oven to 200C/400F/Gas Mark 4.
Place the tomatoes cut-side up in a large roasting tin with chillies
and sprinkle with sugar and salt and pepper. Drizzle with oil and
roast for 30 minutes until soft and lightly browned.
Puree the roasted tomatoes in a blender with a little stock until
smooth. Transfer to the pan. Stir in the remaining stock and the
tomato puree and heat gently without boiling. Stir in the horseradish,
sherry and vodka.
Serve the soup
in bowls garnished with celery stalk, lemon slice and fresh ground
pounds boiling potatos -peeled and sliced
1 pound leeks - washed and sliced
1 onion - chopped
1 celery stalk - sliced
5 cups chicken stock or broth
2 1/2 cups of milk
4 tablespoons butter
1 bay leaf
2 tablespoons chopped fresh parsley
Salt and pepper
1/2 cup of soured creamed
1/4 cup chopped fresh chives
Melt the butter
over medium heat in a large saucepan.
Add the vegetables, cover, and cook for 5 to 7 minutes, stirring
freguently. Add the stock or broth, 1/2 cup of milk, the bay leaf,
parsley, salt and pepper.
Reduce heat to low, cover, and cook until the vegetables are tender-
around 25 to 30 minutes. Throw out the bay leaf, and let the soup
cool for 10 - 15 minutes.
Add to a blender
and liquidise. Pour into a saucepan and warm over medium heat. Stir
in the remaining 2 cups of milk.
Serve the soup in bowls and swirl in 1 tablespoon soured cream into
each serving. Sprinkle with the chives.
24 raw Oysters.
1.5 litres (2½ pint) stock ( the liquid from the oysters
1 stick celery
160g (6oz) butter
1 clove garlic
6 tbsp flour
2 bay leaves
2 tsp salt
1 tsp white pepper
Mince the onion,
celery and garlic. Melt butter in large saucepan and sauté
the celery and onions until transparent. Blend in the flour and
simmer for 3 minutes add the garlic, parsley and bay leaves.
Mix in the liquid, bring to a boil and simmer for 15 minutes.
Add the oysters and season. Simmer for 5 more minutes and serve.