This is a very popular soup in Scotland and I know you will like it when you make it yourself.
It is not difficult to make and lists most of the ingredients needed already in your kitchen.
- 3 lb. whole chicken
- 9-10 cups of water
- 5 leeks, both green and white parts, cut in 1/2 inch pieces
- 2 large stalks celery, peeled and chopped
- 3 large sprigs of parsley, stems removed, chopped
- 1/2 cup pearl barley
- 1 bay leaf, crumbled
- 6 peppercorns
- 1/4 tsp. dried thyme
- generous pinch of salt
- chopped parsley for garnish
Wash the chicken and then tie the legs and wings close to the body. Place in a large stock pot. Add the water, making sure you have enough to cover the chicken and bring to a boil.
Add the leeks, celery, parsley, barley, bay leaf, peppercorns, thyme and salt. Cover and simmer for 90 minutes (until the chicken is VERY tender.)
Remove the chicken from the stock pot and set on a platter. Cool it enough to be able to remove the meat from the bones. Cut the meat in short slivers; discard all the bones, skin and cartilage.
Return the meat to the stock and reheat well. When ready to serve, sprinkle each bowl with the chopped parsley.
Serve with toast, warmed buns or simply crackers.
Here in this country, it would be simply called chicken soup I think. Enjoy!
Sweet Potato and Leek Soup
I happen to really like sweet potatoes so this is a real winner. You can increase the amount of leeks if you wish, but for me, I find the taste to be milder and more palatable with the amounts in the recipe.
- 2 tbsp. butter
- 1/2 small red onion
- 1 garlic clove, minced
- 1/2 bunch leeks, white parts only. Wash really well; slice
- 2 lbs. sweet potatoes, peeled and cubed
- 3 cups chicken broth
- 1 teaspoon nutmeg
- 1/2 tsp. grated fresh ginger
- 1 tsp. salt
- 1/2 tsp. cayenne pepper
- 1 cup – 1 1/2 cups heavy cream
- 1/4 cup, chopped chives (optional)
In a large saucepan, sauté the onion, leeks and garlic in the butter until they become soft.
Stir in the potatoes and cook for 5-7 minutes. Now add the chicken broth, nutmeg, salt, cayenne pepper simmering until the potatoes are soft. (about 20 minutes)
In batches, pour into a food processor or use a hand held blender, processing until smooth. Stir in the cream and heat through. Ladle into your prettiest bowls and, if using, sprinkle a few chives on top.
Leek And Mushroom Soup With Crisp Cheese Croutons
You really have to try this…caramelizing the leeks and making your own croutons will tantalize everyone’s taste buds.
- 2 tbsp. butter
- 3 leeks, white and light green parts only, well washed and finely diced
- 1 tsp. brown sugar, packed
- 4 cups button mushrooms, sliced
- 1 tbsp. chopped thyme
- pinch of salt and pepper
- 2 tbsp. sherry
- 6 cups vegetable low-sodium stock
Melt the butter over medium heat in a large saucepan. Add the leeks and sugar, stirring for 2 minutes. Reduce to low and cook, stirring often for about 30 minutes, and starting to caramelize.
Increase the heat to medium and add the mushrooms, thyme and a pinch of salt and freshly ground pepper. Cook a further 10 minutes, stirring to avoid burning and ensuring all the liquid from the mushrooms has been absorbed.
Add the sherry and cook until absorbed. Add the stock and bring to a boil, stirring up all the brown bits. Simmer for 20 minutes and allow the flavours to blend.
Croutons
- 1/2 baguette, cut into 1/2 inch cubes (2 cups)
- 2 tbsp. melted butter
1/2 cup Asiago or 5 year old aged Gouda cheese, finely grated
Heat the oven to 450 degrees, In a bowl, drizzle the butter over the bread cubes and toss to mix and coat. Sprinkle in the finely grated cheese and toss to coat. Spread out on a parchment lined baking sheet and bake for about 8 minutes. Really watch so they don’t burn. Remove immediately and put into a bowl.
To serve the soup, ladle into warmed soup bowls and sprinkle the top with the croutons while they are still hot.
OMG, is this tasty and heart-warming.
Scallop And Shrimp Stew
The seasons are slowly changing and this might help you feel better….
- 2 leeks, white and light green parts only, washed really well
- 2 tbsp. olive oil
- 2 cloves garlic, chopped
- 1 tsp. finely chopped and seeded jalapeno pepper
- 1 medium carrot, peeled and diced 1/4 inch pieces
- generous pinch of ground cumin
- pinch of ground cinnamon
- 1 tsp. salt
- 1 1/2 cups choppped tomatoes (ones in carton are best consistency)
- 1 cup Chardonnay
- 3/4 lbs. shrimp, shelled, deveined and tails left on
- 3/4 lb. scallops, muscle removed
- 3 tbsp. finely chopped Italian parsley
Slice leeks in half lengthwise and slice in 1/2 inch dice
In a stockpot, heat the oil over medium heat and add the leeks and garlic and saute, stirring constantly until translucent (about 5-6 minutes). Add the jalapeno pepper, carrots, seasonings and salt, lowering heat to low and cook until the carrots are tender (3-4 minutes).
Now add the tomatoes, wine and 1 cup water and bring to a boil and once again,. lower the heat and cook 5 minutes longer.
Stir in the shrimp and scallops and cook until opaque (about 4-6 minutes). Please do not over cook or they become like rubber.
Remove from the heat, sprinkle the parsley on top and serve with rice or wide egg noodles and a salad. Oh yeah, don’t forget the Pinot Gris -perfectly chilled, of course. Enjoy!
Onion And Fennel Bisque
Alright, before I start, just say ‘thanks’. I don’t eat onions unless they are totally dead and in this soup they are. It delicious and VERY rich so use an espresso-size cup to serve. Also, this will serve 12 or 6, if everyone wants seconds.
- 2 leeks, white and light green only, chopped (1 cup)
- 3 medium red onions, chopped (3 1/2 cups)
- 1/2 lb. fennel, stalks discarded and bulb chopped (1 1/4 cups)
- 1 garlic clove, minced
- 2 tbsp. butter
- 1/4 cup dry white wine
- 2 cups vegetable broth
- 1 1/4 cups water
- pinch of salt and pepper
- 1/8 tsp. grated nutmeg
- 1 cup heavy whipping cream
- 2 tsp. Pernod or Anisette liqueur
- 1-2 ripe red skinned pears, leaving skin on
- 1 baguette, sliced diagonally and toasted, buttered
Wash the chopped leeks in a bowl of really cold water then remove and drain well.
Cook the onions, leeks, fennel and garlic in butter in a large heavy pot over a medium heat, covered stirring occasionally. This should take about 15 minutes.
Add the wine and cook, uncovered, until the liquid has evaporated (about 1 minute). Add the stock, water, seasonings and simmer, uncovered, until the vegetables test tender. Stir in the cream until thickened and the liquid has reduced to about 6 cups. (bout 12-15 minutes).
Puree in a blender until smooth. Transfer to a soup tureen and add the Pernod. When blending hot liquids, be really careful and do in batches.
Toast the baguette and place 2 slices per plate. Cut the pear in half, lengthwise, and chop into tiny pieces. Put a tablespoon in the center of each soup serving.
Now I ask you……how elegant and decadent is this one? You bet it is and yes, I will have that glass of wine. Thank you.