Category Archives: Soups & Starters

ZUCCHINI SOUP

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Soup has always been a family favourite with us. In the early days Mum made soup using soup bones from the butcher to which she would add lots of vegetables – onions, carrots, celery, turnips and whatever else she had on hand. Once it had all boiled for a couple of hours it was left to cool, the bones were removed and the fat skimmed off the surface before reboiling and eaten. This recipe is one I gave her and I expect she liked it as it was quicker and easier to make.

Zucchini Soup

ZUCCHINI SOUP

  • 30g butter
  • 2 teaspoons oil
  • 4 chopped onions, chopped
  • 6 medium zucchinis, sliced
  • 2 medium potatoes, peeled and chopped
  • Salt & Pepper
  • ½ teaspoon dried tarragon
  • 4 cups chicken stock

Heat oil and butter, cook vegetables 10 minutes, add stock and seasonings simmer 10 minutes, pulverise, serve with cream.

CAULIFLOWER SOUP with Blue Cheese

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In winter a pot of soup was usually made each week. In the early years Mum made it by boiling bones, vegetables and a split pea mix together, cooling, removing the bones and fat and then reboiling to serve. The soup was full of vegetables and small pieces of meat and was almost a meal in itself. With the advent of tinned soup and stock cubes this process became quicker and easier, with more flavour combinations. This recipe with the blue cheese was something quite different for Mum.

Cauliflower Soup

CAULIFLOWER SOUP

  • 1 cauliflower
  • 1 onion
  • 2 potatoes
  • 2 rashers of bacon, chopped
  • 3 chicken stock cubes
  • 125g blue cheese
  • Cream to serve, if desired

Chop the cauliflower, onion and potatoes. Fry onion and bacon, add cauliflower and potatoes. Barely cover with water, add 3 chicken stock cubes – boil until tender, then blend. If liked add blue cheese before serving. Serve with a swirl of cream.