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Archive for August, 2020

Potato Soup Recipes

During lockdown, we have gathered some of our favourite soup recipes to share as part of the Spuds for Buddies Project.

1. Potato and Pesto Soup

Fresh pesto is a special treat to the taste buds. Store fresh pesto in the refrigerator.

Serves 4

Ingredients
3 slices rindless, smoked, fatty bacon
450g/1lb floury potatoes
450g/1lb onions
2 tbsp olive oil
25g/ 1 oz/ 2 tbsp butter
600 ml/1 pint/ 2 ½ cups chicken stock
600 ml/1 pint/2 ½  cups milk
100 g/31/2 oz/ ¾ cup dried conchigliette
150 ml/1/4 pint/ 5/8 cup double (heavy) cream
chopped fresh parsley
salt and pepper
freshly grated Parmesan cheese and garlic
bread, to serve

Pesto Sauce
60g / 2 oz/ 1 cup finely chopped fresh parsley
2 garlic cloves, crushed
60g / 2 oz/ 2/3 cup pine nuts (kernels), crushed
2 tbsp chopped fresh basil leaves
60g / 2 oz/ 2/3 cup freshly grated Parmesan cheese
white pepper
150 ml/ ¼ pint / 5/8 cup olive oil

1. To make the pesto sauce, put all of the ingredients in a blender or food processor and process for 2 minutes, or blend by hand using a pestle and mortar.
2. Finely chop the bacon, potatoes and onions. Fry the bacon in a large pan over a medium heat for 4 minutes. Add the butter, potatoes and onions and cook for 12 minutes, stirring constantly.
3. Add the stock and milk to the pan, bring to the boil and simmer for 10 minutes. Add the conchigliette and simmer for a further 10-12 minutes.
4. Blend in the cream and simmer for 5 minutes. Add the parsley, salt and pepper and 2 tbsp pesto sauce. Transfer the soup to serving bowls and serve with Parmesan cheese and fresh garlic bread.

 

2. Chicken and Potato Soup

Serves 4

Ingredients
1 tbsp butter
2 garlic cloves, chopped
1 onion, sliced
250g / 9 oz smoked lean back bacon, chopped
1 litre / 1 ¾ pints chicken stock
800g / 1 lb 12 oz potatoes, chopped
200g / 7 oz skinless chicken breast, chopped
4 tbsp double cream
salt and pepper
grilled bacon and sprigs of fresh flat leaf parsley, to garnish

1. Melt the butter in a large saucepan over a medium heat.
2. Add the garlic and onion and cook, stirring for 3 minutes, until slightly softened.
3. Add the chopped bacon and leeks and cook for a further 3 minutes, stirring.
4. In a bowl, mix flour with enough stock to make a smooth paste, then stir it into the pan.
5. Cook, stir for 2 minutes,
6. Pour in the remaining stock, then add the potatoes and chicken.
7. Season with salt and pepper. Bring to boil, then lower the heat and simmer for 25 minutes, until the chicken and potatoes are tender and cooked through.
8. Stir in the cream and cook for a further 2 minutes, then remove from the heat and ladle into serving bowls.
9. Garnish with the grilled bacon and flat leaf parsley, serve immediately.

 

3. Portuguese Kale, Chorizo and Potato Soup

Serves 4

Preparation 20 minutes
Cooking time 25 minutes

Ingredients
900g / 2lb potatoes, peeled and sliced
2 garlic cloves, sliced
1 onion, finely chopped
1 litre / 1 ¾ pints chicken stock or water
200g / 8 oz curly kale
100g / 4 oz piece of chorizo, cut into chunks
4 tbsp extra virgin olive oil

1. Put the potatoes in a large saucepan with the garlic, onion, salt and pepper and stock of water. Bring to the boil then simmer until tender.
2. Crush some of the potatoes in the liquid to thicken it slightly but leave some pieces for texture. Add a little more water if you like thinner soup. Adjust the seasoning, adding plenty of pepper.
3. While the potatoes are cooking, cut the stalks from the kale, then roll up the leaves and shred very thinly – we’re talking threads here, rather than ribbons.
4. Bring the soup back to the boil. Stir in the kale (that’s why you needed a large pan) and sausage and simmer for 5 minutes.
5. Ladle into four soup bowls, drizzle a tablespoon of olive oil over each one and serve.

 

4. Chunky sausage, leek and potato soup

Serves 6

Preparation 5 minutes
Cook approximately 30 minutes

Ingredients
25g / 1 oz butter
1 tbsp olive oil
1 onion, peeled and chopped
450g / 1 lb potatoes, peeled and cut into chunks
700g / 1 lb 8 0z leeks, cleaned and sliced
2 sticks celery
750 ml / 1 ½ pt vegetable stock
6 herby pork sausages
2 tbsp fresh chopped chives
soda scones to serve

1. Preheat the grill to high, Heat the butter and olive oil together in large pan
2. Add the onion, potato chunks, leeks and celery. Fry for 3 minutes, stirring, until beginning to soften.
3. Cover the pan, cook the vegetables for 5 minutes.
4. Stir in the vegetable stock.
5. Bring to the boil. Cover; simmer for 20 minutes or until all the vegetables are tender.
Prick the sausages with a fork. Cook under the grill for 15 minutes, turning occasionally, until cooked through.
6. Slice thickly. Add to the soup with the fresh chopped chives. Season to taste with salt and freshly ground black pepper.
7. Serve with soda scones.

Soda Scones
Makes 10 scones

Ingredients
450g / 1lb granary flour
1 tsp salt
1 ½ tsp bicarbonate of soda
1 (284 ml) carton buttermilk
2 tbsp milk

1. Preheat oven to 220c/Fan 200c/Gas Mark 7.
2. Grease a baking sheet.
3. Mix the flour, salt and bicarbonate of soda in a bowl. Add the buttermilk and 2-3 tbsp water.
4. Mix together with hands to form dough. Knead gently on a floured surface for 1 min.
5. Flatten dough with hands to 2,5cm / 1 in thickness.
6. Cut out scones using a 6cm / 2 ½ in pastry cutter.
7. Place on baking sheet. Brush with milk. Bake for 8-10 minutes.

 

5. Leek and Potato Soup

Serves 4

Ingredients
50g / 2 oz/ 4 tbsp butter
2 leeks, chopped
1 small onion, finely chopped
350g / 12 oz potatoes, chopped
900ml / 1 ½ pints / 3 3/4 cups chicken or vegetable stock
salt and pepper

1. Heat 25g / 1 oz/ 2 tbsp of the butter in a large saucepan, add the leeks and onions ad cook gently, stirring occasionally, for about 7 minutes, until softened but not browned.
2. Add the potatoes to the pan and cook, stirring occasionally, for 2-3 minutes, then add the stock and bring to the boil.
3. Cover the pan and simmer gently for 30-35 minutes, until the vegetables are very tender.

 

6. Potato and Parsley Soup with Herb Croutons

Serves 8

Ingredients
100g butter
275g onions, finely chopped
1 kg King Edward or Maris Piper potatoes, peeled and thinly sliced
1.2 litres boiling water
20g fresh flat leaf parsley, chopped, plus extra for garnish
85ml double cream, lightly whipped
1 small brioche loaf, cut into 8 slices and toasted
8 tbsp homemade pesto

Pesto

Ingredients
200g basil, flat leaf parsley, rocket leaves
50g fresh Parmesan, grated
50g roughly chopped, peeled hazelnuts
2 clove garlic, peeled and roughly chopped
1 teaspoon Maldon salt
12 turns freshly ground white pepper
200ml virgin olive oil

For the pesto:
1. Whiz all ingredients in a food processor for 30 seconds.
2. Scrape around the inside with a plastic spatula and whizz for a further 30 seconds.

For the soup:
1. Melt the butter in large saucepan.
2. Add the onions ad cook gently for five minutes, until softened.
3. Add the sliced potatoes and cook for a further two minutes, then stir in some seasoning and the boiling water.
4. Bring back to the boil and skim any froth from the surface.
5. Cover and simmer for 40 minutes, by which time the potatoes should be falling to bits.
6. Puree the soup in a liquidiser, then pass it through a conical strainer or fine sieve.
7. Reheat gently and check the seasoning.

To serve:
1. Add the parsley and whipped cream and work with a hand blender until frothy, or simply whiz everything together in a liquidiser.
2. Pour into heated bowls and have the warm brioche croutons spread with pesto ready to go on top.

 

7. Curried potato and parsnip soup

Serves 4

Ingredients
1 onion, finely chopped
2 tsp sunflower oil
1 large potato, chopped
8 oz/ 225g parsnips, peeled and chopped
1 tsp mild curry paste
1 pt/ 600ml vegetable stock
1 tbsp dried milk
3 tbsp chopped fresh parsley (or 1 tsp dried)

1. Fry onion in oil for 5 minutes
2. Add prepared vegetables and curry paste, cover and cook for 5 minutes
3. Stir in stock and seasoning, bring to the boil
4. Cover and simmer for 20 minutes until all the vegetables are tender.
5. Reserve about one-third of the vegetables and liquidise or process remainder until smooth.
6. Return to pan, stir in reserved vegetables, dried milk and fresh or dried parsley.
7. Heat through gently and serve with crusty bread.

 

8. Chunky lentil, potato and bacon soup

Serves 4

Preparation 2-3 minutes
Cooking time 22-28 minutes

30 ml/ 2 tbsp vegetable oil
110g/ 4 oz rindless streaky bacon
1 large onion, peeled, halved and sliced
225g/ 8 oz potatoes, peeled and diced
225g/ 8 0z carrots, peeled and sliced
225g/ 8 0z dried red lentils
1.5 ltr/ 3 pt chicken or vegetable stock
15ml/ 1 tbsp tomato puree
Salt and freshly ground black pepper

1. Heat the oil in a large saucepan and gently fry the bacon, until lightly browned.
2. Add the onion, potatoes, carrots and lentils.
3. Cook for 2-3 minutes or stir-fry for 1-2 minutes.
4. Pour in the stock and stir in the tomato puree and seasoning.
5. Bring to the boil, then cover and simmer for 20-25 minutes until the lentils and vegetables are tender.
6. Adjust the seasoning, if necessary, then serve immediately, garnished with chopped parsley.

ENDS.

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Children of key workers harvested potatoes from some of the planters before the end of the school term in June.

spuds for buddies paisley potatoes in tray june 2020spuds for buddies paisley potato harvesting june 2020Thanks to everyone who has supported Spuds for Buddies Project during the lockdown..

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