Leek And Potato Soup

(Step 2^)
(Step 3 ^)

Really easy and yummy recipe, which can be enjoyed hot or cold. If you add more potatos it becomes a whitish soup or more leeks if you want a greener color.
To make it low-fat, use oil instead of butter and simi-skimmed milk instead of whole milk.

3-4 Leeks
1 medium Oniuon, (sliced)
2 medium Potatos, (chopped into cubes)
2 oz Butter
1 and a half, pints of Veg Stock
10 floz (275ml) Whole Milk
Salt & Pepper

To Garnish (optional)
Chives (chopped) or Parsley



Step 1 -> Trim leeks, slice lenghways and then slice finely. Wash in 2-3 changes of water and drain.
Step 2 -> In a pan, gently melt the butter, then add the leeks, onouns and potatos. Stir them so that they all get a nice coat of butter. Season with salt and pepper. Then cover the pan with its lid and let the vegtables sweat for 15min.
Step 3 -> Then add the veg stock and the milk and bring to simmering point, and let the soup simmer gently for 20min or until veg is cooked.
Step 4 -> Let the soup cool and then blend.
(I tend to blend two thirds of the soup, so then I have some bits inside...yummy!)
Then return the soup to the pan and gently reheat it, and season to taste.
Step 5 -> serve garnished with chopped chives or parsley.

Enjoy!

Carrot and Corriander Soup

This recipe contains my secret ingredient..Honey! It serves 4.

450g Carrots, peeled and sliced
1 Leek, sliced
1 Onion, chopped
1 tbsp Sunflower Oil
25g Butter
30ml Honey
Juice of 1 Lemon
2 tsp Ground Coriander
1 tsp Plain Flour
900ml (1 1/2 Pints) Veg stock
Salt and Pepper
120ml single cream or milk
24g walnuts (buy the already chopped and roasted packet)
Fresh Coriander sprigs to garnish

Method:

-> Heat butter and oil in large pan, until melted. Add onion and cook for 5 min, then add leek and carrots and cook over gentle heat for 5min.
-> Stir in honey, lemon juice and ground coriander and cook stirring 2-3mins. Stir in the flour. Gradually stir in stock and bring to biol, stirring. Reduce heat, cover and simmer 20min.
->Cool slightly then puree in a blender or food processor until smooth. Season with salt and pepper. Return to the pan and stir in cream/milk. Reheat gently. Serve with sprinkled walnuts and garnished with fresh coriander.

Enjoy!

Pumpkin Soup

Its Autumn again, my fave season. What I love about this season is the incredible vegetables that come into season and taste at its best!

I am going to put up some yummy and simple recipes for you guys to make, full of veg or great warm up, keep you full up meals.

This is one of my fave soups, Me and my mom used to cook this together. now you can cheat and buy already chopped pumpkin, but then you cant serve it in the pumpkin skin!

There are many pumpkins to choose from, and squashes, i suggest to experiment or make like 3-4 for when guests come and you want to try or mix it up. it looks great on the table.

Heres a soup recipe, enjoy :)

1 Pumpkin

2 medium onions

knob of butter

chicken stock

black pepper

grated nutmeg

small piece Cinnamon stick

Step 1: Cut Pumpkin lid of carefully, as this will be the lid later. Remove seeds from inside, and discard. Remove flesh with a spoon. leave 2cm of the flesh inside. It is very important you do not go right up to the skin or Peirce the skin.

Step 2: roughly chop up the pumpkin flesh, and chop the onions.

Step 3: Melt the butter in a pan, add the onions and fry till golden, then add the pumpkin flesh, the Cinnamon stick and the nutmeg and season with salt and pepper. increase heat to medium, cover with lid, and stir occasionally to stop from sticking. cook for 40-45 min until pumpkin is cooked right thru.

Step 4: add the stock and bring to biol. Remove from heat, and allow to cool slightly then pour into blender, blend, and pour back into the pan, bring to biol and cook simmering or another half an hour.

**pre heat the oven 45 min before serving on gas 3.**

Step 5: pour soup back into the pumpkin. Put the ''lid'' back on, and place the Pumpkin on a baking tray in the oven for 45mins.

to serve, carefully put on the table and ladle in to bowls.

try this recipe with other pumpkins and squashes for different tastes :)

easy philipino chicken soup

1 chicken in pieces
1/2 cup vinegar
1/4 soy sauce
5 cloves of garlic (minced or mashed)
1/2 cup water
2 bay leaves
1 tsp of black peppercorns
1/2 tbsp brown sugar

Step 1: in a pan, combine the meat, garlic, bay leaves and peppercorns. Pour in vinegar - Do Not Stir.
Step 2: bring to boil, stir and turn meat, simmer for about 10 mins.
Step 3: stir in soy sauce, sugar and water. simmer till meat is tender, add more water if it is drying out or you want more sauce.

4: (Optional) Pan fry meat very breifly, just to brown the outside, and then put back in to the sauce/soup.
5: (Optional) Add some thickener like cornstarch (or porridge oats) dissolved in water. then add in to the sauce.
6: (Optional) Add carrots, peas, sweetcorn.