Vegetarian Cooking: Chilled Cucumber Soup Recipe

CHILLED CUCUMBER SOUP

Ingredients

• 1 large cucumber, finely grated (see Preparation and serving ideas)

• 450 ml/16 fl oz natural yoghurt

• 2 tablespoons wine vinegar

• 2 tablespoons chopped fresh dill, or 2 teaspoons dried dillweed

• 2 tablespoons seedless raisins

• 2 hard-boiled eggs, finely chopped

• 1 large clove garlic, crushed (option)

• 1 teaspoon caster sugar

• 1 large crisp dessert apple, cored and chopped

• 150 ml/ ¼ pint soured cream

How To Prepare Chilled Cucumber Soup Recipe

1. In a large bowl combine all the ingredients and stir well to mix them thoroughly.
2. Cover the bowl and refrigerate for at least 3 hours (see Cook’s tip)
3. Pour the soup into a tureen or spoon straight into individual bowls and serve very cold.

COOK’S NOTES:

TIME:

Total preparation time is 40 minutes.  Allow at least 3 hours for chilling.

PREPARATION:

Do not remove the cucumber peel unless it is very tough.

COOK’S TIP:

If you are short of time, chill the soup in the freezer or refrigerator freezing compartment for 30 minutes.

VARIATIONS:

Try mint or tarragon instead of dill.  Crisp vegetables such as celery, fennel and radishes may be used instead of apple.

SERVING IDEAS:

Reserve a little cucumber, slice it very thinly and float it on top of the soup with a spring of dill, mint or tarragon, according to which herb is used in the recipe.  This is a perfect soup to start off a summer dinner party.  

DID YOU KNOW ?

This is a Persian version of an uncooked soup that is enormously popular throughout the Middle East.  Cucumber and yoghurt is a favourite combination in Middle Eastern countries because its refreshing qualities are particularly suited to the hot climate.

Vegetarian Cooking: Herby Cream Cheese Salads

HERBY CREAM CHEESE SALADS

Ingredients

• 200 g/7 oz cream cheese (see Buying guide)

• 5 tablespoons finely chopped fresh mixed herbs (see preparation and buying guide)

• ½ crisp lettuce (see buying guide)

• Plain flour, for ducting

DRESSING:

• 3 tablespoons olive oil

• 1 tablespoon white wine vinegar

• ½ teaspoon made English mustard

• Salt and freshly ground black pepper

How To Prepare Herby Cream Cheese Salads

1. Make the dressing: put the oil in a shallow bowl and mix in the vinegar and mustard with a fork.  Season to taste with salt and freshly ground black pepper.
2.  Spoon out the cream cheese into 20 small pieces and, with lightly floured hands, roll them into balls.  Spread the herbs out on a plate, then roll each ball in herbs to coat well.  Refrigerate for 30 minutes.
3.  Dip lettuce leaves in dressing to coat well.  Divide the lettuce leaves between 4 individual side plates, then place 5 herb – coated  balls in the centre of the lettuce leaves.  Sprinkle with salt and pepper to taste and serve (see Serving ideas).

COOK’S NOTES

TIME:

Total preparation time is 40 minutes

BUYING GUIDE:

Fresh cream cheese is available at good supermarkets and delicatessens, but if difficult to obtain, packaged full-fat soft cheese may be used.  Packets of fresh herbs are sold at large supermarkets – any mixture may be used.  Choose a Webb’s wonder, cos or iceberg lettuce for this recipe.

SERVING IDEAS:

These salads make an unusual starter, served with Melba toast  or slices of French or granary bread.  Try serving with redcurrant jelly, for a very sophisticated combination of flavours.

PREPARATION:

Chop the herbs with a sharp knife, making sure that no stalks are included.

VARIATIONS:

Use a garlic-flavoured soft cheese instead of the cream cheese.  Replace half the soft cheese with blue cheese – work the 2 cheeses together with a fork to form a smooth paste.

Vegetarian Cooking: Cucumber and Yoghurt Salad

CUCUMBER AND YOGHURT SALAD

Ingredients:

• 1 large cucumber, coarsely grated (see preparation)

• 1 teaspoon salt

• 2 x 150 g/5 oz cartons natural yoghurt

• 1 large clove garlic, crushed

• 1 – 2 tablespoons chopped mint

• Freshly ground black pepper

• Fresh mint springs, to garnish

• Hot pitta bread, to serve

How To Prepare Yoghurt Salad

1. Put the grated cucumber into a large bowl, sprinkle with the salt and leave to stand for 30 minutes.
2.  Turn the salted cucumber into a colander and then rinse under cold running water.  Drain cucumber and return to rinsed-out bowl.
3.  Stir in the yoghurt, together with the garlic, mint and pepper to taste.
4.  Cover the salad and refrigerate for 2-3 hours until well chilled.
5.  Serve the salad in a bowl on a large plate.  Garnish with mint and serve at once with hot pitta bread (see Did you know).

COOK’S NOTES

TIME:

This refreshing salad takes about 45 minutes to make, including salting time.  Allow 2-3 hours chilling.

PREPARATION:

It is not necessary to peel the cucumber, unless the skin is very tough.

DID YOU KNOW ?

This salad originated in Turkey, where it is known as cacik, but different versions are found in the countries stretching from the Near East to India.  In Greece this salad is called tsatsiki, while it is flavoured with cumin and cayenne, it is known as khira raita.  A Middle Eastern custom is to sprinkle the top with paprika and pour over 1-2 tablespoons olive oil before serving.

Vegetarian Cooking: Crispy Aubergine Sticks With Dip

CRISPY AUBERGINE STICKS WITH DIP

Ingredients:

• 2 aubergins

• Vegetable oil, for frying

BATTER

• 225 g/8 oz plain flour

• 1 teaspoon baking powder

• Generous pinch of salt

• Generous sprinkling of freshly ground black pepper

• 200 ml/7 fl oz hot water

• 150 ml/ ¼ pint malt vinegar

DIP

• 150 ml/ ¼ pint soured cream

• 2 tablespoon snipped chives

How To Prepare Crispy Aubergine Sticks With Dip

1. Make the batter: sift the flour, baking powder, salt and pepper into a large bowl.  Make a well in the centre and add the water.  Using a whisk, gradually draw the flour into the liquid, then whisk in vinegar.  Leave to stand for 30 minutes.
2. Meanwhile, have the aubergines lengthways, then cut into long slices, about 1 cm/ ½ inch thick.  Cut across the aubergine slices to make 5 cm/2 inch sticks.
3. Spread the sticks out on a large plate, sprinkle with salt and leave to stand for 30 minutes.
4. Meanwhile, make the dip: put the soured cream into a small serving bowl and mix in the chives.  Season to taste with salt and pepper, cover and refrigerate until required.
5. Rinse the aubergines under cold running water, then pat them dry thoroughly with absorbent paper.
6. Heat the oven to 110C/225F/Gas ¼.
7. Heat the oil in a deep-fat frier to 180C/350F or until a stale bread cube browns in 60 seconds.
8. Piercing with a fork, dip each stick into the batter, one at a time, to coat well.  Fry a batch of coated sticks in the oil for about 5 minutes until golden brown.  Remove with a slotted spoon and drain on absorbent paper.  Keep warm in the oven; cook remainder in same way.
9. Arrange the sticks on a warmed serving platter and serve them at once, with the chilled dip handed separately.

COOK’S NOTES:

TIME:
1 hour to make, including standing time.
 

SERVING IDEAS:
These delicious sticks make an excellent start to an informal supper party and they are also ideal for serving with drinks.

Vegetarian Cooking: Cauliflower Cheese Soup Recipe

CAULIFLOWER CHEESE SOUP

Ingredients:

• 250 g/9oz cauliflower, broken into small florets

• 50 g/2 oz butter

• 1 onion, chopped

• 1 potato, thinly sliced

• 300 ml/ ½ pint vegetable stock

• 300 ml/ ½ pint milk

• 50 g/2 oz Cheddar cheese, grated

• Salt and freshly ground black pepper

GARNISH

• 4 tablespoons single cream

• 25 g/1 oz Cheddar cheese, grated

• 1 tablespoon chopped parsley

How To Prepare Cauliflower Cheese Soup Recipe

1.  Melt the butter in a large saucepan, add the onion and fry gently for 5 minutes until soft and lightly coloured.  Add the cauliflower florets and potato slices.  Cover and cook the vegetables for 10 minutes.
2. Stir in the stock, bring to the boil then cover and simmer for about 25-30 minutes, or until all the vegetables are very soft.
3. Transfer the vegetable stock to the goblet of a blender and work until smooth.  Return the puree to the rinsed-out pan and stir in the milk off the heat.
4. Heat the puree gently until simmering then remove from heat and stir in the grated cheese.  Season to taste with salt and pepper.
5. Pour the soup into 4 warmed individual soup bowls and swirl 1 tablespoon cream into each (see Cook’s tip).  Place a quarter of the cheese on top of each serving and sprinkle over a little chopped parsley.  Serve at once.

COOK’S NOTES:

TIME:
Preparation takes 5-10 minutes.  Cooking time is 40 – 45 minutes.
COOK’S TIP:
For an attractive finish swirl the cream over the entire surface of the soup in a light feathery pattern, rather than just in a single swirl.
SERVING IDEAS:
Serve this very filling soup with Melba toast or crisp bread.

Vegetarian Cooking: Bread and Cheese Soup

BREAD AND CHEESE SOUP

Ingredients:

• 12 x 1 cm ½ inch slices French bread

• 225 g /8 oz finely grated Cheddar cheese

• 40 g/1 ½ oz butter 175 g/6 oz onions, finely chopped

• 1 clove garlic, crushed (option)

• 450 ml/16 fl oz vegetable stock

• Good pinch grated nutmeg

• 8 teaspoons finely grated Parmesan

How To Prepare Bread and Cheese Soup

1.  Melt the butter in a saucepan then add the onions and garlic, if using.  Fry over gentle heat for 8-10 minutes until tender and lightly browned.  !
2. Stire in the vegetable stock and season with grated nutmeg.  Bring to the boil then reduce heat, cover with lid and simmer very gently for 10 minutes.  !
3. Heat the oven to 200C/400F/Gas 6.
4. Fill four 300 ml/ ½ pint ovenproof soup bowls (about  9 cm/ 3 ½ inches in diameter) to within about 4 cm/1 ½ inches of top with alternating layers of French bread and finely grated Cheddar cheese.
5. Gently pour in prepared onion broth so that it only just covers the bread and cheese.  Allow to stand for about 5-10 minutes.  !
6. Place the bowls in a small roasting tin to catch any drips during cooking.  Sprinkle the top of each bowl with 1 teaspoon Parmesan cheese.  Bake above centre of oven for 15-20 minutes or until heated through and golden brown on top.  Stand each bowl on an individual serving plate, then sprinkle soup with remaining Parmesan.  Serve hot.

COOK’S NOTES:

TIME:
Allow 20 minutes to prepare the onion broth, 15 minutes to assemble the dish and 15-20 minutes to bake the soup in the oven.
SERVING IDEAS:
For an attractive supper tray meal, serve this thick, substantial soup with more French bread and butter and follow with fresh fruit.
VARIATIONS:
The broth prepared in stages 1 and 2 makes a tasty, quickly prepared soup on its own.  Serve with freshly made wholemeal toast and a wedge of sharp Farmhouse Cheddar or Stilton cheese.
!    WATCHPOINTS:
Do not allow the onions to catch or they will give a bitter taste to the soup.  The standing time allows the bread to absorb the liquid and the crusts to soak, giving a better result to the finished bread and cheese soup.

Vegetarian Cooking: Finnish Vegetable Soup

FINNISH VEGETABLE SOUP INGREDIENTS

• 500 g/1 lb potatoes (preferably new, ) diced

• 3 medium carrots, diced

• 100g/4 oz cauliflower florets

• 50 g/2 oz frozen peas

• 100 g/4 oz frozen sliced green beans

• 850 ml/1 ½ pints vegetable stock

• Salt and freshly ground black pepper

• 25 g/1 oz margarine or butter

• 25 g/1 oz plain flour

• 1 large egg yolk

• 4 tablespoons double cream

• ¼ teaspoon sweet paprika

• 50 g/2 oz strong cheddar or Cheshire cheese, grated, to serve

How To Prepare Finnish Vegetable Soup

1.  Put the potatoes, carrots, cauliflower, peas, beans and stock into a large saucepan.  Season well with salt and pepper, bring to the boil and simmer uncovered for 10 minutes or until tender.
2. Remove the pan from the heat and strain the stock into a bowl.  Reserve the cooked vegetables.
3. Melt the margarine gently in the rinsed-out pan and sprinkle in the flour.  Stir over low hesat for 1-2 minutes until straw-coloured.  Remove from the heat and gradually and simmer, stirring, until thick and smooth.
4. In small bowl, whisk the egg yolk into the cream with the paprika.  Gradually whisk 4 tablespoons of the hot thickened stock into the egg and cream, then slowly stir the mixture back into the remaining thickened stock in the pan.  Return the reserved vegetables to the pan, taste and adjust seasoning and heat through.  Do not boil or it may curdle.  Add a little extra vegetable stock or water if the soul is too thick.
5. Serve piping hot in warmed individual soup bowls, with the grated cheese handed separately in a bowl.

COOK’S NOTES:

TIME: 

Preparation 10 minutes.  Cooking the soup takes approximately 20 minutes.

COOK’S TIP:

This healthy vegetable soup is a meal in itself, and is best eaten with a spoon and fork, not just a spoon.  It can be prepared up to the end of stage 3, cooled quickly, and stored in covered containers in the refrigerators for 24 hours.

VARIATION:

Other vegetables such as tomatoes, mushrooms, courgettes and spinach ,may be used.

Vegetarian Cooking: CREAMY SPINACH AND POTATO SOUP RECIPE

CREAMY SPINACH AND POTATO SOUP RECIPE INGREDIENTS

• 300g/10 oz packet frozen  spinach (see cooks tips)

• 500g/1 lb potatoes, cut into chunks

• 25 g/1 oz margarine or butter

• 1 Onion, chopped

• 600 ml/1 pint vegetable stock (see cook’s tips)

• Few springs of parsley

• Pinch of freshly grated nutmeg

• 150 ml/ ¼  pint milk

• 150 ml/ ¼ pint single cream

• 2 teaspoons lemon juice

• Salt and freshly ground black pepper

• CHEESE FLOATS 4 slices French bread, cut diagonally into 2 cm ¾ inch thick slices and 75 g / 3 oz Cheddar cheese, thinly sliced

How To Prepare Creamy Spinach and Potato Soup

1.  Melt the margarine in a saucepan, add the onion and fry over moderate heat for 3 minutes, stirring.  Add the frozen spinach, potatoes, vegetable stock, parsley and nutmeg.
2. Bring to the boil, then lower the heat, cover and simmer for about 20 minutes, until potatoes are tender.
3. Heat the grill to high.
4. Allow the mixture to cool slightly, then work in batches in a blender.  Return to the rinsed-out pan, then stir in the milk, cream and  lemon juice.  Season with salt and pepper.  Reheat very gently without boiling.
5. Meanwhile, make the cheese floats: toast the slices of bread on one side, then lay the cheese slices on the untoasted sides and grill until the cheese has melted.
6. Pour the soup into 4 warmed individual bowls and top each with a cheese float.  Serve at once.

COOK’S NOTES:

TIME:  Preparation and cooking takes 45 minutes.
COOK’S TIPS:
Use fresh spinach when available.  Wash 500 g/1 lb spinach, remove central ribs and add with the potatoes.  Make the vegetable stock from a cube, available from most health food shops and delicatessens, or use the liquid saved after cooking vegetables.
VARIATIONS:
Any hard cheese can be used instead of Cheddar for the toasted floats.  Alternatively, omit the cheese and spread the bread slices with herb or garlic butter.  Toast the slices in the same way, spreading flavoured butter on the untoasted sides.  Grill until the butter has melted.
SERVING IDEAS:
Serve as a light lunch or supper or serve as a starter for a dinner party, omitting the cheese floats: dilute the spinach and potato soup with extra milk or stock and serve it hot, garnished with a swirl of cream.

Vegetarian Cooking: Leekie oat broth recipe

Leekie Oat Broth Recipe Ingredients

• 100g /4 oz leeks, thinly sliced

• 600 ml/1 pint of vegetable stock

• 100 g /4 oz carrots, finely chopped

• ½ teaspoon dried mixed herbs

• salt and freshly ground black pepper

• 25 g/1 oz porridge oats ( see cooks tip)

• 150 ml ¼ pint milk

• 2 tablesppons single cream or evaporated milk

• 100 g/ 4 oz Edam cheese, cubed, to serve

How To Prepare Leekie Oat Broth

1) Pour the stock into a saucepan and bring to boil. Add the leeks, carrots, herbs and salt and pepper to taste. Lower the heat, cover and simmer for 15 minutes or until the vegetables are tender
2) Sprinkle the oats into the soup and, stir in the milk and cook gently, uncovered, for 5 minutes, stirring occasionally, until thick. Stir in the cream or evaporated milk and heat through without allowing the soup to boil.
3) To serve: ladle into a warmed tureen or individual serving bowl and mix the cubes of Edam cheese into the soup. Serve at once before the cheese has completely melted.

Cook’s notes

Time- this broth takes about 30 minutes to prepare and cook
Cook tip- the addition of porridge oats instead of flour as a thickener in this soup lends a pleasantly different flavor and texture to it
Variation- instead of leeks, use thinly sliced onions or dried onion flakes
Watch point- do not add the cheese until the last minute. It should be soft and stringy.

Vegetarian Cooking: Thick country soup recipe

Thick country soup ingredients

• 1 tablespoon vegetables oil

• 15 g/ ½ oz butter

• 1 onion, chopped

• 225 g/8 oz carrots, sliced

• 100 g/4 oz packet soup mix ( see buying guide)

• 850 ml /1 ½  pints vegetable stock

• 1 leek, white part only, chopped

• 1 teaspoon dried thyme /

• 1 bay leaf

• salt and freshly ground black pepper

• 1 tablespoon chopped fresh parsley

How To Cook Thick Country Soup 

1) In saucepan, heat the oil and butter and gently cook the onion and carrots for 10 minutes.
2) Add the soup mix together with the stock, chopped leek, celery and herbs. Bring to the boil, then lower the heat, cover and simmer for about 45 minutes.
3) Season the soup to taste with salt and pepper and stir in the parsley. Serve at once.

Cook’s notes

Time- preparation takes about 15 minutes, cooking time is 45 minutes
Serving ideas- for lunch or supper serve some cheese and biscuits and/ or fruit after this substantial soup.
Watchpoint- do not add salt to pulses until the end of the cooking time as toughens the skins
Buying guide- packets of soup mix are: available in most health food shops and some large supermarkets. They usually contain a mixture of lentils, yellow and green split peas, pearl barley and oatmeal.
Variation- For a sophisticated flavor, try substituting a bouquet garni for the thyme and bay leaf.

Vegetarian Cooking: Celery Stilton Soup Recipe

Celery stilton soup Ingredients

• 1 head celery ( see cook’s tip), finely chopped

• 100 g/ 4 oz stilton cheese ( see variation), trimmed of rind

• 40 g/ 1 ½ oz butter

• 2 large leeks, thinly sliced

• 700 ml/ 1 ¼ pints vegetable stock

• 2 large egg yolks

• 50 ml/ 2 fl oz single cream

• salt and freshly ground black pepper

How To Prepare Celery Stilton Soup Ingredients

 1)  Melt the butter in a large, heavy- based saucepan. Add the celery and leeks, cover and cook gently, stirring occasionally, for about 10 minutes, until the vegetables are softened but not coloured.

2) Add the stock and bring to the boil. Lower the heat and simmer, uncovered for about 20 minutes, until vegetables are tender. Cool slightly, then work to a  puree in a blender.

3) Return the soup to the rinsed- out pan and reheat gently, without bringing to the boil.
4) Meanwhile, beat the egg yolk and cream together until smoothly blended. In a separate bowl, mash the cheese to a coarse paste with a fork, and then gradually work in the egg and cream mixture.
5) Stir a small ladleful of the hot soup into the cheese mixture, then pour the mixture into the pan, stirring constantly until the soup has thickened slightly. Serve once, in warmed individual bowls (see serving ideas)

Cook’s notes

Time – preparation time takes about 65 minutes
cooks tip- save the best leaves from the celery and add them to the pan with the chopped stalks- they give extra flavor. Reserve a few father ones from the inner stalks for a garnish, if washed.
Variation- use ano0ther type of blue cheese and adjust the quality according to its strength or mindless flavor
Watch point- do not let the soup boil or the egg and cream mixture will scramble
Serving ideas- garnish each bowl with chopped fresh parsley butter-fried croutons or celery leaves. Serve with baps or granary rolls

Vegetarian Cooking: Curried turnip soup recipe

Ingredients For The Curried Turnip Soup Recipe

• 500 g/1 lb small turnips, quartered (see cooks tip)

• salt

• 25 g/1 oz margarine or butter

• 1 small onion, finely chopped

• 2 teaspoons mild curry powder (see variation)

• 600 ml/ 1 pint vegetable stock

• 1 teaspoon sugar

• juice of ½ lemon

• freshly ground black pepper

• 150 ml ¼ pint sinlge creame

• 1 tablespoon finely chopped parsley, to garnish 

How To Cook Curried Turnip Soup

1. Blanch the turnips by plunging them into a large pan of boiling salted water and simmering for 3 minutes. Drain at once. 
2.  Melt the margarine in a large saucepan and add the tuenips with the onion. Cover the pan and cook for 5 minutes over very gentle heat, shaking the pan occasionally to prevent the vegetables from sticking.
3. Stir in the curry powder, and then pour in the stock. Add the sugar and lemon juice and season to taste with salt and pepper. Cover the pan and simmer over low heat for about 10 minutes or until the turnips are soft.
4. Press the turnip and liquid through a sieve, or leave to cool then puree in a blender.
5. Return the turnip puree to the rinsed out pan and heat through thoroughly. Taste and adjust seasoning then pour immediately into warmed individual soup bowls. Swirl cream into each portion and sprinkle with parsley

Cooking notes

Time- preparation takes 10- 15 minutes, cooking about 20 minutes

Cook’s tips- stage 1 can be omitted for new, summer turnips or winter turnips need to be peeled thickly to remove fibrous matter, and the initial blanching is essential.

Freezing- preparing the soup up to the end of stage 4 (never add the cream before freezing the soup). Cool the soup and freeze in a rigid container for up to 1 month.
To serve: reheat from frozen, gradually bring to the boil, reduce heat, and then add the cream.
Serving ideas – serve with whole meal bread and cheese for a warming, nourishing supper dish
Variation – this soup has a mild curry flavor acceptable to most tastes, but the amount of curry powder may be increased to 3 or even 4 teaspoons.

Vegetarian Cooking: Green Pepper Cream Soup Recipe

Green pepper cream soup ingredients

• 250g/ 9 oz green peppers, deseeded (see watch point)

• 25g/1 oz margarine or butter

• 1 large onion, chopped

• 1 clove garlic, chopped (see Cook’s tip)

• 15 g/ ½ oz plain flour

• 600 ml/ 1 pint vegetable stock

• 1 teaspoon chopped fresh herbs, or ½ teaspoon dried mixed herbs

• salt and freshly ground black pepper

• 1 teaspoon lemon juice

• 150 ml/ ¼ pint single cream (see economy)  

How To Prepare the Green Pepper Cream Soup

1. Cut a few very thin rings from one of the peppers and set aside for garnish. Chop the remainder.
2. Melt the margarine in a heavy based saucepan. Add the chopped peppers, onion and garlic and cook over very low heat for about 10 minutes, stirring frequently, until the vegetables are soft but not brown.
3. Sprinkle the flour and cook for 1-2 minutes, stirring, then gradually stir in the stock. Add the herbs, and season to taste with salt and pepper. Cover and cook gently for 20-25 minutes until the vegetables are tender.
4. Leave to cool slightly, then transfer to a blender and blend for about 5 minutes until smooth. If you do not have a blender, work the vegetables through sieve while it’s still hot. Return the soup to the rinsed –out pan, add lemon juice and cream, then taste and adjust seasoning if necessary. Heat through thoroughly, but do not boil.
5. Serve hot, garnished with the reserved pepper rings.

Time

This soup takes about 35 minutes to make

Watch point

- use green peppers only for this soup. Red peppers are sweeter than the green ones, but will give an entirely different, less pleasant flavor and colour.

Cook tips

- even if you do not usually use garlic, it is worth including in this soup: the flavor is subtle rather than obvious.

Serving ideas

- serve the soup with bread and cheese to make a nutritious supper, or with fingers of whole meal toast and butter for a snack or dinner party starter.
Economy- evaporated milk can be used instead of cream. It is far less expensive than single cream and its stronger flavor combines very successfully with the green peppers.

Vegetarian Cooking: Bean and vegetable soup recipe

Bean and vegetable soup Recipe Ingredients

• 250 g/oz dried haricot beans, soaked overnight and drained

• 1 tablespoon vegetable oil

• 1 large onion, choipped

• 2 leeks, chopped

• 3 celery stalks, chopped

• 2 carrots, sliced

• 2 cloves garlic, crushed (optional)

• 700ml/ 1 ¼ pints of vegetable stock

• 225 g/8 oz can tomatoes

• 1 teaspoon dried oregano salt and freshly ground black pepper

• 2 table spoon chopped parsley, to garnish

How To Cook (Cooking Instructions)

1. Cover the beans with fresh hot water and boil for 10 minutes then cover and simmer for about 2 hours until they are tender. Drain. 
2.  Heat the oil in large saucepan, add the onion and fry gently for 2 minutes. Add the leeks, celery and carrots to pan with garlic, if using and cook a further 2 minutes
3. Add the stock and beans, together with the tomatoes and their juice, the oregano and plenty of salt and pepper. Bring to the boil, then lower the heat, cover and simmer for 30 minutes until the vegetables are tender. Sprinkle with parsley.

Time

 preparation takes 15 minutes, cooking time is 2 ¾ hours.

Service ideas

serve the soup with plenty of hot, crusty French bread

Variations

other varieties of dried beans may be used such as red kidney, black-eye or butter beans. The same cooking instructions apply. Or use canned beans and start recipe from stage 2.

Freezing

after stage 3, cool the soup and pour into a rigid container, seal, label and freeze for up to 3 months.
To defrost: reheat slowly from the pan, stirring from time to time and add seasoning and stock if required.

Vegetarian Cooking: Broad bean and celery soup recipe

Ingredients for Broad bean and celery soup

• 500 g/1 lb frozen broad beans (see Variation)

• 4 celery stalks, cleaned and chopped

• 1.25 L/2 pints vegetable stock

• 1 teaspoon chopped fresh thyme or ½ teaspoon dried thyme

• salt and freshly ground black pepper watercress springs, to garnish 

How to Cook the Broad Bean and Celery Soup Recipe

1. Put the broad beans, celery stock, thyme and salt and pepper to taste into large saucepan ans bring to boil, stirring frequently. Skim off any scum with slotted spoon, reduce the heat to low and simmer very gently for 1-1 ½ hours or until both the vegetables are very soft and thoroughly cooked.
2. Allow the soup to cool a little, the pass it through a sieve or puree it in an electric blender. Put back in the rinsed-out pan and adjust seasoning if necessary. 
3. Reheat the soup gently then pour into 4-6 warmed individual soup bowls. Garnish with a few small springs of watercress (see special occasion). Serve at once, piping hot.

Cooking notes

Time- preparation time is 20 minutes. Cooking time is 1 ¼ - 1 ¾ hours.
 

Variation- fresh broad beans can be used instead of frozen, when in season. About 1 kg/ 2 lb road beans in pods should give the correct weight for this recipe. Buy the beans when young and tender- once the pods have black patches they are past their best with tough, grey outer skin which are unpalatable – even in soup.

Special occasion- Swirl 1 tablespoon of double cream on the surface of each serving before adding the watercress
Freezing- Allow the soup to cool completely, and then pour into rigid containers, leaving headspace. Seal, label and freeze for up to 6 months. To serve: re heat from frozen stirring to prevent sticking. Add a little water if necessary.