29/11/2011 by D.

200g smoked haddock
1/2 pint milk
2 large potatoes
2 leeks
1 tbsp butter
1 tbsp oil
1/2 pint boiling water
1/2 tsp nutmeg
1 veg stock cube (I used kallo)
1 tin sweetcorn
handful of parsley leaves to garnish

Cover the haddock with the milk in a frying pan and slowly heat to a simmer, then switch off.  Turn the fish over after 5 mins.

Meanwhile peel the potatoes and finely dice.  Wash and chop the leeks. Heat the butter and oil in a large saucepan and add leek and potatoes, stirring frequently.

Lift the haddock out of the milk and put on a plate; pour the haddock milk into the saucepan with the leeks and potato.  Add the nutmeg.  Mix the stock cube with the boiling water and add to the pan.  Drain and add sweetcorn.

With your fingers, gently flake the haddock off the skin, carefully avoiding any bones.

Once the potato cubes in the soup are tender, add the flakes of fish.  Using a stick blender carefully blend some of the soup; don’t continue until all the texture has gone.

 Season to taste, and serve topped with chopped parsley and toasted buttered bagels or some crusty bread.

Posted in Milk, Smoked Haddock, Fish, Stock, Leek, Potato, Sweetcorn, Nutmeg, Recipe | Print | No Comments »

02/02/2011 by D.

2 sweet potatoes
1 large onion
1 tsp olive oil
2 tsp coriander seed (or ground)
1/2 pint chicken (or veg) stock
1/2 chilli (optional)

Bake the sweet potatoes whole at 180 degrees for 40 mins or until soft.  Cut in half and scoop or squeeze out cooked flesh.  Discard the skins.  Grind the coriander in a pestle and mortar.

Peel and finely chop onion.  Gently fry the onion in a saucepan, then add the coriander.  Stir for a moment, then add the sweet potato and stock.  Add chilli, if using.

Leave to simmer for 30 mins then blend.  Check seasoning before serving with crusty rolls and butter.

Posted in Stock, Coriander, Sweet potato, Soup, Onion, Vegetarian, Recipe | Print | No Comments »

15/11/2010 by D.

1 or two mugs of left over mashed potato
1 pint chicken stock (from cube is fine)

Put the mashed potato into a saucepan and gradually add the chicken stock, stirring well to make sure the mash is broken up.  When you have reached a thick, creamy consistency, stop adding stock.

Bring the soup to boil and then season to taste.  You can add a little fried garlic if you like, or a couple of handfuls of grated cheese.  I prefer this soup plain and simple, with just some black pepper on top.

Posted in Stock, Soup, Potato, Recipe | Print | No Comments »

25/02/2010 by D.

This is one of Orla Broderick’s 100 Great Soups.

1 tbsp olive oil
1 leek (or onion)
bunch fresh watercress, carefully washed
2 apples
1/2 lemon (juiced)
2 potatoes
1 pint chicken or veg stock
1 tbsp greek yoghurt (optional).

Finely chop leek and watercress stalks (I just cut off the top 1/3 and put aside).  Peel and cube the potatoes.  Cube the apples.  Fry the leek, potatoes and stalks in the oil for a few minutes, then add the apples, stock and lemon juice.  Simmer for 15 mins.

Chop the watercress leaves finely and add to the pan.  You can save a handful for garnishing if you wish.  Simmer for a further 10 mins.  Blend and season.  Stir in the yoghurt and check for seasoning again.  Serve with some crusty bread.

The sweetness of the apple works very well against the peppery watercress and the lemon.  A lovely starter or light lunch.

Posted in Stock, Yoghurt, Watercress, Apple, Soup, Potato, Lemon, Leek, Recipe | Print | 2 Comments »