The Apprentices’ Soup

Celery, Jerusalem Artichokes, Leek, Potato, Recipes, Savory, Soup, Winter radish (Mooli) 3 Responses »
Dec 032009

While I was away last Sunday ‘the apprentice’ took over the kitchen and made this lovely winter garden soup.
Apprentice Soup

Fresh from the garden;

4 carrots
4 small winter radish
2 jerusalem artichokes
1 medium leek
4 bay leaves
1 small celery head
2 ‘Rooster’ potatoes
2 ‘Pink fir apple’ potatoes – both waxy so hold together well in soups.
Olive oil to sweat the vegetables
From the garden – stored
3 large shallots
3 garlic cloves
Plus stock, seasoning and bouquet garni

Peel and chop all the vegetables keeping the potatoes separate for use later
Add the olive oil, bouquet garni and vegetables to sweat down until soft
Add the stock and bay leaves
Add seasoning to taste (sea salt and black pepper)
Add the potatoes
Leave to simmer over a low heat until the potatoes are cooked.

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Jerusalem Artichoke, Potato and Fennel Soup

Fennel, Jerusalem Artichokes, Potato, Recipes, Savory, Soup 4 Responses »
Mar 252009
As they are dug up and washed ready for peeling

As they are dug up and washed ready for peeling

We have now dug up all the Jerusalem artichokes that were left in the ground as they are about to start growing again and as I had some fennel thought the two would make a lovely combination.  I added  some potato so as it doesn’t taste to ‘earthy’.  The  artichokes give the soup a beautiful silky feel and are really delicious. They are a wonderful vegetable to grow, firstly they are perennial so come back each year on their own and secondly they are extremely versatile and can be used much the same as potatoes.

You will need the following

1 teaspoon of Vinegar
8 oz Jerusalem artichokes, peeled and diced
8 oz Potatoes, peeled and diced
1 oz Butter
1 medium Onion peeled and diced
2 cloves Garlic chopped finely
2 sticks of Celery chopped
1 medium Fennel bulb chopped
2 pints Vegetable stock
Salt and Pepper to taste
Nutmeg
4 tablespoons of cream are an optional extra

To make the soup

Add the vinegar to a bowl of cold water large enough to put the artichokes in when peeled.
(This helps to stop the artichokes from becomming discoloured after peeling.)

Add the butter to a large pan and melt

Add the onion, garlic, celery and fennel and saute until the onion is transparent.

Add the artichoke and potato and cook for a further 10 minutes.

Add the vegetable stock and simmer until the vegetable are soft.

Season to taste and add some grated nutmeg.

Whizz until complete smooth and if you are adding cream do so now.

Jerusalem Artichoke and Fennel Soup

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Mr. Turnor’s at Bourne Sessions Potatoe Soup from the 1800′s

Potato, Recipes, Savory, Soup No Responses »
Feb 122009

This is from a bygone age, a  soup recipe that sounds like it might fit the bill for a modern day ‘Guy Fawkes’  fireworks party.  It will serve over fifty people and as long as you eat meat it sounds a fantastic one to try.  It was probably last used sometime in the early 1800′s in Bourne, Lincolnshire. If there are any takers….photo’s please!

It also uses cereals to make it a more substantial soup and I’m sure it would cost a bit more than 4 shillings and 6 pence to make it  now but never the less, it would still be an economical meal.

I will at some point try and find an alternative to the two ox heads, and also bring the proportions into a more manageable size.

I am always looking for old and original recipes from bygone times.  So if there is anyone in the bloggersphere with something to add or share please feel welcome to do so.

The POTATOE SOUP recommended by Mr TURNOR at Bourn Sessions, is prepared as follows: (see pamphlet entitled “Information for Overseers”:

Put an Ox´s Head, well washed, into 13 gallons of water, add a peck and a half of pared potatoes, half a quartem of onions, a few carrots and a handful of pat herbs, thicken it with two quarts of oatmeal (or barley meal) and add pepper and salt to your taste. Set it to stew with a gentle fire early in the afternoon, allowing as little evaporation as may be, and not skimming off the fat, but leaving the whole to stew gently over the fire, which should be renewed and made up at night. Make a small fire under the boiler at seven o´clock in the morning, and keep adding as much water as will make up the loss by evaporation, keeping it gently stewing until noon, when it will be ready to serve for dinner. The whole may be divided into 52 messes, each containing (by a previous division of meat and fat), a piece of meat and fat and a quart of savoury nourishing soup. The expenses of the meals are: Ox´s Head 2 shillings and 6 pence; Potatoes, onions, etc 1 shilling and 1 penny; 2 Qts of Oatmeal 11 pence; Cost exclusive of fire and cooking: 4 shillings and 6 pence.

http://www.genuki.org.uk/big/eng/LIN/lfhs/NewspaperExtracts/1800Listing.htm

Posted by admin at 10:32 am Tagged with: , , ,

Potato Garlic and Cheese Soup

Potato, Recipes, Savory, Soup 2 Responses »
Jan 072009

When you are short on vegetables, then here’s one to try. All you need are potatoes, onions and garlic, it can be dressed up in anything else, I’ve used fresh parsley but any herbs will lift it, if you don’t have herbs then maybe try a blue cheese such as Stilton, all you have to do is use your imagination and experiment.
You will need the following

1 tablespoon of olive oil 1oz/25g of butter
1/2lb/225g finely chopped onions
1 large very finely chopped clove garlic
1 lb/450g peeled and chopped potatoes
2pts/l.2ltrs Stock
White pepper
2oz/50grams cheese, either cream, or grated cheddar
Parsley small bunch finely chopped
Dried chili flakes (optional extra)

Sauté the onions and garlic in the olive oil or butter over a very gentle heat until the onions become transparent.
Add the potatoes and stir constantly for five minutes
Add the stock (see below for options)
Simmer for 45minutes
Leave it, mash it or whizz it
Take off the heat and stir in the cheese and parsley and chili if you want an extra kick.

For the stock you can use the recipe provide on blog or try the Verdurette or just use stock cubes.  I made a new batch of Verdurette using leek, celery, mooli and garlic

The proportion is 5:1 of Vegetable and garlic to Salt

One day I would love to try this soup served as I saw some other soups being served in Bulgaria. Using small round loaves that have had the top cut off and hollowed out (but I should think care needs to be taken to leave a 1/2 inch or 1 1/2cm or so on the inside walls and base), I would bake these bone dry in a very slow oven. The soup is poured in and the top acts as a lid.

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Vegetable Soup

Carrot, Celery, Leek, Onion, Parsnip, Potato, Recipes, Savory, Soup, Squash No Responses »
Jan 022009


These are the vegetables I had in my rack today, apart from the onions the rest can be what ever you have to hand and remember when adding the stock make sure it covers the vegetables and if necessary you can add more later.

2 Onions
3 Leeks
1 small Celery
3 Carrots
1/2 Squash
3 Potatoes
1 Parsnip
Brussel sprout top (the leafy bit)
Bay leaves
Mixed herbs
Salt and pepper
2 Stock cubes
2 tablespoons Olive oil

First wash, peel and chop the vegetables

Make some vegetable stock using the peelings, brussel sprout top, bay leaves, salt and pepper (the same way as for the Cauliflower and Almond soup).

Saute the onions, leeks, celery in the olive oil until the onions are transparent

Add the rest of the vegetables to the onion mixture

Add some salt and pepper and a cup of water

Cook on a low heat stirring every now and then and adding more water if it gets to dry

When this is mushy add the sieved vegetable stock making up to around 11/2 litres of fluid, you can use a stock cube and the same amount of water instead

Simmer for about an hour

Now you can leave it chunky, mash down or whizz it smooth

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