Veg plot

 HIGH LANE ALLOTMENTS ASSOCIATION

www.highlaneallotments.co.uk

www.hlaa.co.uk

veg for abbeyfield

Soup Recipes

Leek and Potato soup with blue stilton cheese

 

Ingredients

25g butter

300g Leeks

200g Potato

3 Bay leaves

100 g Blue Stilton cheese

1 ltr chicken stock

 

Method

Place leeks, potato, bay leaves butter and salt & pepper in a large pan and cook for 10 mins.

Add chicken stock and simmer until potatoes are soft.

Remove bay leaves and add cheese.

Stir and liquidise.

Season to taste

Leek and potato soup

Cream of Courgette Soup

 

Ingredients

2 tbsp olive oil

15gm butter

1 medium onion chopped

5 tsp dried oregano

900 gm courgettes trimmed & sliced

1 pt veg or chicken stock

115 gm dolcelatte (cheese, rind removed and diced)

1/2 pt single cream

salt & freshly ground black pepper

 

Method

•Heat oil & butter in a large saucepan until foaming. Add the onion & cook gently for about 5 min stirring frequently until softened but not brown.

•Add the courgettes and oregano, with salt & pepper to taste. Cook over a medium heat for 10 min. stirring frequently.

•Pour in the stock & bring to the boil, stirring. Lower the heat, half cover the pan and simmer gently for about 30 min. stirring occasionally. Stir in the diced dolcelatte until melted

•Process the soup in a blender or food processor until smooth, then press through a sieve into a clean pan.

•Add 2/3rds cream and stir over a low heat until hot but not boiling. Pour into soup bowls. Swirl in the remaining cream and garnish if desired.

 

courgette soup

Green Bean Soup

 

Ingredients

 

6 onions-sliced

6 shallots-chopped

1 clove garlic-minced

2 medium baking potatoes – peeled and diced

4 cups chicken stock

2 lbs fresh green, cut into 2 inch pieces

½ cup double cream

1 tbls lemon juice

½ tsp tarragon

¼ tsp pepper

 

Method

 

•Sauté the green onions, shallots and garlic in the butter, stirring constantly until tender. Set aside.

•Cook the diced potatoes in boiling water to cover for 15 mins (or until tender). Drain well and set aside.

•Bring the chicken stock to the boil in a large saucepan; add the green beans and cook for 30 mins or until tender. Add the onions, shallots and potato and stir well.

•Blend the green bean mixture until smooth and return to the pan. Bring to the boil. Reduce the heat and add the cream, lemon juice and tarragon.

•Serve , sprinkled with black pepper.

bean soup