The flying scotsman's soup kitchen
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Leeks; well rinsed | |
| Smoked haddock fillet; skin removed | ||
| 8 | tablespoons | Olive oil |
| 1 | large | Potato; thinly sliced |
| 1¼ | litre | Vegetable stock |
| 100 | millilitres | Double cream |
| 280 | grams | Frozen peas |
| 2 | tablespoons | Chopped fresh mint |
| 300 | millilitres | White wine |
| 2 | Thick slices bread; cut into cubes | |
| 1 | Chorizo sausage; thinly sliced | |
| 2 | tablespoons | Chopped fresh chives |
| 1 | Pinches ground cumin; paprika and | |
| ; turmeric | ||
| Salt and pepper | ||
Directions
1 Chop a leek, keeping the white and green parts separate and chop the remaining leek. Cut half the haddock into large pieces and cut the remaining piece into smaller cubes.
2 For the Leek and Potato Soup: Heat 1 tbsp olive oil in a pan, add half the mixed white and green chopped leek and a third of the potato slices.
3 Cook for a few minutes, add 300ml/ ½ pint stock and simmer for 8-10 minutes, or until the vegetables are tender.
4 Add 50ml/2fl oz cream to the soup, season and bring to a simmer. Pour into a blender and blitz until smooth. Serve in bowls.
5 For the Pea and Mint Soup: Heat 1 tbsp olive oil in a pan, add the chopped green leek and cook for a few minutes.
6 Add 225g/8oz peas and mint, 50ml/2fl oz white wine and 300ml/ ½ pint boiling water and simmer for 8-10 minutes, or until the vegetables are tender.
7 Heat 2 tbsp olive oil in a frying pan, add the bread cubes and cook until golden brown all over. Drain on kitchen paper.
8 Pour the soup into a blender and blitz until smooth. Serve in bowls and arrange the croutons on top.
9 For the Leek, Potato and Chorizo Soup: Heat 1 tbsp olive oil in a pan, add ½ chopped white leek, ½ chorizo, ⅓ remaining potato slices and 300ml/ ½ pint stock. Simmer for 10-15 minutes, until the potatoes are tender.
10 Add the chopped chives to the soup, season, serve in bowls and drizzle over 1 tbsp olive oil.
11 For the Cullenskink: Heat 1 tbsp olive oil in a pan, add the remaining white leek and cook for a minute.
12 Add 125ml/4fl oz white wine, half the remaining potato, small haddock pieces and 300ml/ ½ pint stock. Simmer for 8-10 minutes, until the potato is tender and the haddock cooked through.
13 Add 50ml/2fl oz cream to the soup, season and bring to a simmer. Pour the soup into a blender and blitz until smooth. Serve in bowls.
14 For the Chorizo, Haddock, Pea, Leek and Potato Soup: Heat 1 tbsp olive oil in a pan, add the remaining chopped leek and potato slices and cook for a few minutes.
15 Add 55g/2oz peas, 125ml/4fl oz white wine, remaining chorizo, large haddock pieces and a pinch each of ground cumin, paprika and turmeric. Pour on 300ml/ ½ pint vegetable stock and simmer for 10 minutes, or until the vegetables are tender and the haddock is cooked through. Season and serve in bowls.
Converted by MC_Buster.
NOTES : Chef - Nick Nairn
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.