The Flying Scotsman's Soup Kitchen
- 2 Leeks; well rinsed
- Smoked haddock fillet; skin
- -removed
- 8 tb Olive oil
- 1 lg Potato; thinly sliced
- 1 1/4 l Vegetable stock
- 100 ml Double cream
- 280 g Frozen peas
- 2 tb Chopped fresh mint
- 300 ml White wine
- 2 Thick slices bread; cut into
- -cubes
- 1 Chorizo sausage; thinly
- -sliced
- 2 tb Chopped fresh chives
- 1 Pinches ground cumin;
- -paprika and
- ; turmeric
- Salt and pepper
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/ 1/2 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/ 1/2 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 1/2 chopped white leek, 1/2 chorizo, 1/3 remaining potato slices and
300ml/ 1/2 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/ 1/2 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/ 1/2 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
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/ 1/2 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/ 1/2 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 1/2 chopped white leek, 1/2 chorizo, 1/3 remaining potato slices and
300ml/ 1/2 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/ 1/2 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/ 1/2 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
