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Posts Tagged ‘crusty bread’

What you need:

5 g butter
1 tbsp olive oil
1 leek, Rinsed & finely chopped
1 onion peeled & finely chopped
3 potatoes (around 400g) peeled & diced
500ml semi skimmed milk
500ml fish or vegetable stock
2 dyed smoked haddock fillets (skin removed)
150g of frozen sweetcorn
1 handful of fresh parsley ( chopped)

What you do:

In a large saucepan, heat the butter & oil, then add the leek & onion & cook for 5 m ins.
Add the milk & stock, bring to the boil then simmer for around 5 mins.
add the haddock & sweetcorn & cook gently for 5 mins or until the fish is just cooked.
Add the parsley, season with freshly ground pepper & serve.
Serve with crusty bread.

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What you need:

1 Onion ( peeled and diced)
1 Carrot  (peeled and diced)
1 Stick of Celery (chopped)
1 litre (4 1/4 cups) of Chicken Stock (you can use a stock cube if needed)
1/2 a medium Pumpkin
1tbsp Double Cream
2 tsp Honey

What you do:

Bring the stock to a simmer in a saucepan, and add the onion, carrot and celery. Continue to simmer for a further 20 minutes
Add the pumpkin, and simmer until soft (approx. 20 minutes more)

Remove from heat.

Add 1 tbsp Double cream, and 2 tsp Honey, and stir well.

Pour into bowls while hot and eat with plenty of crusty bread.

Drizzle a little cream on top with a teaspoon (if you feel like being fancy) and top with a sprig of parsley or a couple of chives.

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What you need:

2 oz / 55g butter
1 onion chopped finely.
8 oz / 225g mushrooms (sliced)
1oz / 25g plain flour
15 fl oz / 425 ml hot chicken stock
5 fl oz / 150 ml milk
1 tbsp chopped fresh parsley ( plus extra to garnish)
4tbsp single fresh cream.

What to do:

In a large saucepan, melt the butter. Add the onion & cook over a low heat, stirring occasionally until softened. Add the mushrooms, and cook for around 5 mins.
Sprinkle in the flour and cook for 1 minute stirring all the time.
Remove from the heat and slowly stir in the hot chicken stock.
Return to the heat & bring to the boil stirring continually. Stir in the milk.
Pour the soup into a food processor ( or liquidizer ) & process to a smooth puree, then return to the saucepan to reheat gently.
Stir in the cream & fresh parsley. Do not allow to boil.
Ladle the soup into warmed soup bowls, garnish with the rest of the freshly chopped parsley.

Serve with crusty bread or croutons .

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