HIGH LANE ALLOTMENTS ASSOCIATION
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
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.
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.
