Soups.

Click on the name to go to the recipe

Barefit Broth. Barley Broth. Cawl.
Chicken Soup. Cock a Leekie. Creamy Mushroom Soup.
Dried Pea Soup. Haricot Bean Soup. Laver Soup.
Leek and Potato Soup. Lentil Soup. Nettle Broth.
Oxtail Soup. Powsowdie. Scotch Broth.
Split Pea Soup. Tattie Soup. Tattie Soup II.
Tomato Soup. Welsh Leek Broth.

Barefit Broth.

Ingredients.

1 cup barley
3 carrots
3 onions
2 stalks celery
2 small turnips
1 lb. potatoes
¼ cabbage, chopped
3 pt. water
salt and pepper
parsley

Method.

Dice carrots, onions, celery, turnips, and potatoes.
Roughly chop cabbage.
Place all vegetables and barley in a large saucepan with water and seasoning and boil steadily for 1 ½ hours.
Garnish with parsley

Barley Broth.

Ingredients.

1 neck mutton
8 oz. barley
½ cup dried peas
3 pt. water
salt and pepper
1 cup diced carrot
1 cup diced turnip
2 leeks, chopped
2 stalks of celery, chopped
parsley

Method.

Soak peas overnight.
Wash the neck of mutton and the barley.
Put in a saucepan and cover with water.
Add salt and pepper.
Bring to the boil and simmer, covered, for 1 ½ hours.
Add all the vegetables and cook for another hour, adding more water if required.
Add chopped parsley about 10 min. before broth is ready.

Cawl.

Ingredients.

2lb. Neck of Welsh lamb
3 pt. Lamb stock
½ lb. peas
½ lb. Broad beans
1 small cauliflower, broken into florets
1 medium leek, diced
1 medium carrot, diced
1 medium onion, diced
1 medium turnip, diced
1 medium parsnip, diced
3 lettuce leaves, shredded
salt and pepper
chopped parsley to garnish

Method.

Trim the lamb to remove the fat.
Place the meat in a saucepan with very little cooking oil and brown on all sides.
Cover with stock and bring to the boil, skimming if necessary.
Prepare all the vegetables and set aside the cauliflower and lettuce until later.
Add the rest of the vegetables to the meat and season with salt and pepper.
Cover and simmer for 2 ½ hours.
Add the cauliflower and lettuce to the broth and cook for 20 min.
Sprinkle with chopped parsley and serve piping hot with crusty bread.

Chicken Soup.

Ingredients.

2 lb. Boiling fowl
1 onion
3 pt. water
salt and pepper
5 oz. Rice
1 cup diced carrot
parsley

Method.

Wash pieces of fowl and slice onion.
Put into a saucepan with the water and seasoning.
Bring to the boil, cover and simmer for 2 hours, checking water levels regularly.
Add the rice and diced carrot and simmer for another hour.
Skim fat from surface.
Remove pieces of fowl and separate meat from the bones.
Put meat into a tureen and pour the soup over.
Garnish with parsley.

Cock a Leekie.

Ingredients.

2 lb. Boiling fowl
2 qt. Beef stock made from shin or marrow bones
2 bunches leeks (approx. 2 lb.) washed and chopped
salt and pepper

Method.

Place fowl in a saucepan, cover with stock, and add chopped leeks, salt and pepper.
Bring to the boil and simmer, covered, for 4 hours.
Skim fat from surface.
When soup is ready remove the fowl and cut up into pieces.
Put meat in a tureen and pour the soup over.

Creamy Mushroom Soup.

Ingredients.

1 ½ oz butter
12 oz potatoes, peeled and sliced
1 onion, peeled and diced
1 clove garlic, peeled and finely chopped
2 pt. vegetable stock
9 oz button mushrooms
2 eggs
¼ pt sour cream
salt and black pepper
fresh mixed herbs, finely chopped, to garnish

Method.

Melt the butter in a large saucepan. Fry the potatoes, onion and garlic for 5 min., stirring frequently.
Add stock to the pan and bring to the boil.
Simmer over a low heat for 10 min.
Thinly slice the mushrooms and add to the soup. Simmer for 10 minutes.
Mix together the egg yolks and cream.; Stir in just a little of the hot stock mixture.
Gradually pour the egg and cream mixture into the pan, stirring constantly.
Season the soup.
Pour into 4 serving bowls.
Garnish with the mixed herbs and serve.

Dried Pea Soup.

Ingredients.

8 oz. Dried peas
1 onion
1 small turnip
1 carrot
1 oz. dripping
1 qt. Stock made from bacon bones
salt and pepper
parsley

Method.

Wash peas and soak overnight.
Dice all other vegetables and fry lightly in dripping.
Add the stock, peas and seasoning.
Cover and simmer for 2 ½ hours.
Serve garnished with parsley.

Haricot Bean Soup.

Ingredients.

12 oz haricot beans
3 pt. Bacon or beef stock made from 2lb. Bacon bones or 2 lb. Marrow bones
2 small onions, diced
1 turnip, diced
1 lb. diced potatoes
salt and pepper
1 tbsp. Flour
½ pt. Milk
parsley

Method.

Wash beans and soak overnight.
Put beans into a saucepan with stock, dices vegetables, salt and pepper.
Bring to the boil and simmer, covered, for about 2 ½ hours.
Force through a sieve and return to soup pan.
Blend the flour with a little of the milk and reheat.
Before serving sprinkle with finely chopped parsley.

Laver Soup.

Ingredients.

4 oz. butter
2 medium onions, peeled and chopped
3 medium potatoes, peeled and chopped
1 medium carrot, peeled and chopped
3 oz. laverbread
2 pt. Lamb stock
salt and pepper
½ tsp. Caster sugar
a little chopped fresh parsley for garnish

Method.

Melt the butter in a saucepan and cook the vegetables until lightly brown.
Stir in the laver and the stock.
Bring to the boil and simmer, covered for 30 min. until the vegetables are tender.
Allow to cool a little then sieve or liquidise.
Return to a clean saucepan, add the seasoning and sugar and reheat thoroughly.
Pour into bowls and serve, garnished with parsley.

Leek and Potato Soup.

Ingredients.

500g potatoes
1 clove garlic
350g leeks
250ml semi-skimmed milk
1.2 litres vegetable stock

Method.

Peel and chop the potatoes.
Crush the garlic.
Place in a large saucepan, cover with 1.2 litres of vegetable stock, cover and simmer for 15 min.
Slice the leeks thinly and add to the soup and cook for a further 10 min.
Press the potato with a potato masher until broken up.
Add the milk and season.

Lentil Soup.

Ingredients.

1 qt. Soup made from 1lb of bacon bones or 4oz of bacon
6oz. lentils
1 cup diced carrot
1 cup diced onion
1 small turnip, diced
1 stalk of celery, chopped
salt and pepper
chopped parsley

Method.

Bring stock to the boil, wash the lentils and add to the stock.
Add the diced carrot, onion, turnip and chopped celery.
Season to taste and simmer in a covered saucepan for 2 hours.
Variations include:
1. Sieve the soup and return to the pan with ¼ pint milk.
2. Adding 1 tablespoon flour blended with a little milk.

Nettle Broth.

Ingredients.

2 cups chopped young nettles
1 qt chicken stock
½ cup barley
1 cup diced potatoes

Method.

Wash nettles and chop finely.
Boil chicken stock and barley in a saucepan for 1 hour.
Add the nettles and potatoes.
Cover and simmer until all ingredients are tender.
Serve hot.

Oxtail Soup.

Ingredients.

1 oxtail
2 lb. Cooking fat
2 cups diced carrot
1 cup diced turnip
1 large onion, sliced
3 pt. Stock
salt and pepper

Method.

Coarsely chop the oxtail and wash well
Melt fat in a saucepan and fry vegetables for about 4 min.
Add the stock, oxtail, salt and pepper.
Bring to the boil, cover, and simmer gently for 3 hours.
Take out the oxtail and remove the meat with a fork.
Return meat to the soup.
If, desired, thicken with 1 tbsp. of flour blended with the stock.
Serve hot.

Powsowdie.

Ingredients.

1 sheep’s head
1 flank mutton
1 cup barley
1 cup dried peas
salt and pepper
3 medium carrots
3 medium onions or leeks
3 small turnips
3 stalks celery
parsley

Method.

Soak the head overnight in lukewarm water.
Remove the eyes.
Split the head and lay aside the brains.
Clean the head thoroughly.
Put head and mutton in a large saucepan and cover well with water.
Add the barley, soaked peas, and seasoning.
Skim fat from surface.
Dice all the remaining vegetables, add to the pan, and boil slowly for another 2 hours.
Garnish with parsley.

Scotch Broth.

Ingredients.

1 Neck of Mutton
3oz dried peas
3 oz Pearl barley
400g can chopped tomatoes
4 pt water
salt and pepper
1 large cup of diced carrot
1 large cup of diced turnip
1 onion
1 leek
¼ white cabbage, shredded
1 large cup grated carrot
1 tbsp. chopped parsley

Method.

Soak peas overnight
Wash meat and put into a stock pot with water, peas, barley, salt and pepper. Bring to the boil and skim.
Add diced carrot, turnip, chopped onion and leek and simmer for 3 hours.
Ad shredded cabbage and grated carrot and simmer for another ½ hour.
Before serving add parsley.

Split Pea Soup.

Ingredients.

8 oz. split peas
1 qt. Stock made from 1 lb bacon bones
½ cup diced carrot
½ cup diced turnip
½ cup chopped onion
salt and pepper

Method.

Wash the split peas.
Bring the stock to the boil then add the peas.
Add the diced carrot, turnip and chopped onion.
Season with salt and pepper.
Cover and simmer for 2 hours.

Tattie Soup.

Ingredients.

2lb potatoes
1 large onion
2 stalks celery
1 oz. dripping
1 qt. Beef stock
salt and pepper
1 dsp flour
¼ pt. Milk
parsley

Method.

Peel and dice potatoes, chop onion and celery.
Melt fat in a saucepan and fry vegetables for about 10 min.
Add beef stock, salt and pepper.
Bring to the boil, cover, and simmer until vegetables are tender.
Mash with a potato masher.
Blend flour with milk and add soup to thicken.
Decorate with parsley before serving.

Tattie Soup II.

Ingredients.

2lb diced potatoes
2 carrots, diced
1 turnip, diced
2 leeks, chopped
salt and pepper
3pt. Beef stock made from 2lb marrow bones
1 cup grated carrot
parsley

Method.

Add diced carrot and turnip, chopped leeks and seasoning to stock in a large saucepan.
Bring to the boil and simmer, covered for 1 hour.
Add diced potatoes and grated carrot and simmer for another hour.
Decorate with parsley before serving.

Tomato Soup.

Ingredients.

2lb tomatoes
1 carrot
1 onion
1 qt. Stock from bacon bones or 8 oz pork
2 tbsp. sago
½ pt milk
salt and pepper

Method.

Skin the tomatoes.
Cut up tomatoes, carrot and onion and put into saucepan, cover with stock and bring to the boil.
Add sago and cook for 30 min.
Rub through a sieve and return soup to a pan.
Add milk and heat through gently – do not allow to boil.

Welsh Leek Broth.

Ingredients.

1 oz. Butter
6 leeks, washed, trimmed and cut into 1” pieces
3 medium potatoes, peeled and cubed
1 carrot, peeled and cubed
1 – 1 ½ pt. chicken stock or water
salt and black pepper
1 – 1 ½ pt. milk
1 dessertspoon chopped fresh parsley

Method

Melt the butter in a saucepan and sweat the vegetables gently until soft but not brown.
Add the stock or water and seasoning, bring to the boil, cover, and simmer for 30 min.
Add the milk and heat thoroughly but do not allow to boil.
Stir in the parsley and serve in bowls with crusty bread.