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Scotland - Recipes - Soups

Love Apple Soup with Claret

Love apple is an early Scottish name for tomatoes. This is a hearty soup ideal for winter. Serves 8.

30g butter
125g or one cup chopped onion
60g or ½ cup grated carrots
1 medium stick of thinly sliced celery
1 kilo of canned tomatoes
2 large tablespoons tomato purée
60g chopped streaky bacon
150ml or ½ cup claret
4 tablespoons claret
1 litre of cold water
1 level tablespoon sugar
2 level tablespoons cornflour
2 or 3 level teaspoons salt
Single cream for garnish
Handful of finely chopped parsley or thyme

Heat the butter in a large pot, add the vegetables and bacon and fry for 10 minutes over a medium heat, stirring occasionally, until they have turned pale gold.

Stir in the tomatoes, claret and water, tomato purée, sugar and salt. Bring to the boil, stir continuously and then cover and simmer for about an hour, stirring occasionally.

Liquidise or seive finely. Reheat, uncovered, stirring frequently.

Mix the cornflower with 4 tablespoons of extra claret. Pour a little hot soup into the claret mix, stirring vigourously making sure that the mixture is smooth. Add to the soup. Heat and stir until thick and simmer for three minutes.

Ladle into warm plates and top with a cream swirl. Sprinkle some finely chopped parsley or thyme and serve with crusty bread.

Cock-a-Leekie Soup

A traditional scottish soup of chicken and leeks with the special addition of whisky. This famous Scottish soup is so substantial, it could be served as a main course. Serves 8.

1 large boiling chicken (giblets removed)
3 slices of streaky bacon
250g shin of beef
4 large leeks
1 large onion
5 fluid ounces Scotch whisky
2.5 litres of water
1 level tablespoon dried tarragon
Salt and pepper
8 pre-soaked prunes

Mix the whisky, tarragon and sugar in the water. Chop up the bacon and place the chicken, bacon and beef in a large bowl and pour over 2" face="Arial, Helvetica, sans-serif">Place the mixture in a large soup pot. Chop 3 of the leeks (reserve one) and the onion and add to the pot. Salt and pepper to taste. Bring to the boil, cover and simmer for two hours, removing any surface scum as required.

Remove the chicken from the pot, remove skin and bones. Chop the meat into small pieces and return to the pot. Cut up the shin of beef, if required. Add the prunes and the last leek finely chopped and simmer for 10 to 15 minutes.

Cauliflower and Cheddar Cheese Soup

This soup is a scottish favourite and great for vegetarians. Serves 4.

1 medium onion
1 clove garlic
40g butter
1 large cauliflower
1 tablespoon grain mustard
900 ml boiling water
50 ml double cream
50 g grated cheddar cheese (ideally Scottish)
Fresh flat leaf parsley for garnish

Heat the butter in a large pan. Add the onion and the garlic and leave on a medium heat for 2 - 3 minutes, until they are soft and clear.
Whilst the onion and garlic are softening, chop the cauliflower as fine as possible. Add the cauliflower into the onion mix then stir in the boiling water. Bring back to the boil. Reduce the heat and simmer for 45 minutes.

Stir the soup well and add the grain mustard and the grated cheese. Adjust seasoning to taste. Blend the soup with the cream in a liquidiser. Garnish with a sprinkle of chopped parsley and serve immediately.

Scotch Broth

Mutton was a traditional ingredient in Scottish meals and when Scotch Broth soup was being made, the mutton would often be used as the main course. Serves 6.

0.5kg mutton or neck of one-year-old lamb
1.8l water
100g pearl barley and 100g dried peas soaked overnight
1 large carrot
1 large onion
1 small leek
1 small diced turnip
1 level tablespoon of chopped parsley

Trim any excess fat from the mutton and put in a large pan with the water, pearl barley, peas and seasoning. Bring to the boil and simmer for an hour.

Chop the carrot, onion, leek and turnip, add to the pot and return to the boil. Simmer for another 30 minutes or until the vegetables are cooked but still slightly firm. Remove the mutton from the pot and trim off the meat (into small pieces if they are to be served with the soup) and return it to the pot, discarding the bone. Skim off any fat season to taste and garnish with parsley.

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