Free Recipe The Flying Scotsman s Soup Kitchen
Recipe Type: R Recipes
Recipe Preparation: boil
Cooking Ingredients for The Flying Scotsman s Soup Kitchen Recipe
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
The Flying Scotsman s Soup Kitchen Preparation
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 Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 2
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