A selection of homemade soup recipes from the past just like you enjoyed in childhood,bringing back those nourishing,warming soups,especially on a cold winters night.
Oxtail Soup
Ingredients
1 oxtail,skinned and cut into pieces
salt and pepper
50 ml./2 fl.oz.oil
2 onions sliced
2 carrots sliced
2 celery stalks sliced
2 turnips chopped
2 ltr/3 & 1/2 pints water
1 x 400 g./14 oz.can tomatoes
2.5 ml./1/2 tsp dried basil
30 ml./2 tbs flour
50 ml/2 fl.oz. sherry
Method
Rub the oxtail with the salt and pepper
Heat the oil in a solid saucepan
Add the oxtail and brown on all sides
Transfer to a plate
Add the onions,carrots,celery and turnips to the pan and fry for 10 minutes
Return the oxtail to the pan,add the water and bring to the boil
Cover and simmer for 4 hours or until the meat is falling off the bone
Add the tomatoes with the can juice,basil and salt and pepper to taste
Mix the flour with the sherry to form a smooth paste and stir into the soup
Bring to the boil stirring constantly,then simmer for a further 10 minutes
Cool then chill for 8 hours or overnight
Remove any fat from the surface of the soup,then pour into a pan and bring slowly to the boil
simmer for a further 5 minutes or until it is completely reheated.
Serves 6
Italian Fish Soup
75 ml./3 fl.oz. cooking oil
1 large onion thinly sliced
1 kg./2 lb. tomatoes skinned and chopped
30 ml./2 tbs chopped fresh parsley
1 garlic clove crushed
1 kg./2 lb. mixed white fish fillets chopped
600 ml./1 pint fish stock ( this can be made from head and scraps of fish and simmered in water) or shop bought
salt and pepper
Method
Heat the oil in a solid pan
When hot,add add the onion and fry for 5 minutes
Add the tomatoes,parsley and garlic,cover and simmer for 15 minutes
Add the fish pieces and stock,re-cover and bring to the boil
Simmer for 10 to 15 minutes,or until the fish flakes
Season to taste.
Serves 6
Cock-a-Leekie
1 x 2 kg./4 lb.chicken
2 & 1/2 ltr/4 pints water
1 kg./2 lb. leeks washed and chopped
50 g./2 oz.pearl barley,washed
salt and pepper
Method
Put the chicken,water and three of the leeks in a large pan
Cover and bring to the boil,then simmer gently for 1 hour or until the chicken is tender
Remove the chicken from the pan and cool
Skim off the scum from the top of the soup and add the remaining leeks,barley and salt and pepper to taste
Cover and simmer for 30 minutes
Remove the meat from the chicken and chop it into small pieces
Add the meat to the soup and simmer for a further 5 minutes
Serves 8
Carrot Soup
675 g./1 & 1/2 lb. carrots,chopped
900 ml./1 & 1/2 pints chicken stock ( made from chicken carcass,onion,bay leaf,water) or stock cube or shop bought
30 ml./2 tbs butter
30 ml./2 tbs flour
salt and pepper
10 ml./2 tsp tomato puree
175 ml./6 fl.oz. single cream
15 ml./1 tbs chopped parsley
Method
Put the carrots and stock in a pan and bring to the boil
Simmer for 20 minutes or until the carrots are soft
Strain the soup,reserving the stock,and rub the carrots through the strainer to form a puree
Melt the butter in the pan,stir in the flour to form a smooth paste and gradually stir in the reserved stock
Add the pureed carrots and season to taste
Bring to the boil,add the tomato puree and cream and stir well
Garnish with the parsley
Serves 4
This is the first day of my new blog and there are many more more recipes to follow
Oxtail Soup
Ingredients
1 oxtail,skinned and cut into pieces
salt and pepper
50 ml./2 fl.oz.oil
2 onions sliced
2 carrots sliced
2 celery stalks sliced
2 turnips chopped
2 ltr/3 & 1/2 pints water
1 x 400 g./14 oz.can tomatoes
2.5 ml./1/2 tsp dried basil
30 ml./2 tbs flour
50 ml/2 fl.oz. sherry
Method
Rub the oxtail with the salt and pepper
Heat the oil in a solid saucepan
Add the oxtail and brown on all sides
Transfer to a plate
Add the onions,carrots,celery and turnips to the pan and fry for 10 minutes
Return the oxtail to the pan,add the water and bring to the boil
Cover and simmer for 4 hours or until the meat is falling off the bone
Add the tomatoes with the can juice,basil and salt and pepper to taste
Mix the flour with the sherry to form a smooth paste and stir into the soup
Bring to the boil stirring constantly,then simmer for a further 10 minutes
Cool then chill for 8 hours or overnight
Remove any fat from the surface of the soup,then pour into a pan and bring slowly to the boil
simmer for a further 5 minutes or until it is completely reheated.
Serves 6
Italian Fish Soup
75 ml./3 fl.oz. cooking oil
1 large onion thinly sliced
1 kg./2 lb. tomatoes skinned and chopped
30 ml./2 tbs chopped fresh parsley
1 garlic clove crushed
1 kg./2 lb. mixed white fish fillets chopped
600 ml./1 pint fish stock ( this can be made from head and scraps of fish and simmered in water) or shop bought
salt and pepper
Method
Heat the oil in a solid pan
When hot,add add the onion and fry for 5 minutes
Add the tomatoes,parsley and garlic,cover and simmer for 15 minutes
Add the fish pieces and stock,re-cover and bring to the boil
Simmer for 10 to 15 minutes,or until the fish flakes
Season to taste.
Serves 6
Cock-a-Leekie
1 x 2 kg./4 lb.chicken
2 & 1/2 ltr/4 pints water
1 kg./2 lb. leeks washed and chopped
50 g./2 oz.pearl barley,washed
salt and pepper
Method
Put the chicken,water and three of the leeks in a large pan
Cover and bring to the boil,then simmer gently for 1 hour or until the chicken is tender
Remove the chicken from the pan and cool
Skim off the scum from the top of the soup and add the remaining leeks,barley and salt and pepper to taste
Cover and simmer for 30 minutes
Remove the meat from the chicken and chop it into small pieces
Add the meat to the soup and simmer for a further 5 minutes
Serves 8
Carrot Soup
675 g./1 & 1/2 lb. carrots,chopped
900 ml./1 & 1/2 pints chicken stock ( made from chicken carcass,onion,bay leaf,water) or stock cube or shop bought
30 ml./2 tbs butter
30 ml./2 tbs flour
salt and pepper
10 ml./2 tsp tomato puree
175 ml./6 fl.oz. single cream
15 ml./1 tbs chopped parsley
Method
Put the carrots and stock in a pan and bring to the boil
Simmer for 20 minutes or until the carrots are soft
Strain the soup,reserving the stock,and rub the carrots through the strainer to form a puree
Melt the butter in the pan,stir in the flour to form a smooth paste and gradually stir in the reserved stock
Add the pureed carrots and season to taste
Bring to the boil,add the tomato puree and cream and stir well
Garnish with the parsley
Serves 4
This is the first day of my new blog and there are many more more recipes to follow
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