The flying scotsman's soup kitchen

2 servings

Ingredients

Quantity Ingredient
2 Leeks; well rinsed
Smoked haddock fillet; skin removed
8 tablespoons Olive oil
1 large Potato; thinly sliced
1¼ litre Vegetable stock
100 millilitres Double cream
280 grams Frozen peas
2 tablespoons Chopped fresh mint
300 millilitres White wine
2 Thick slices bread; cut into cubes
1 Chorizo sausage; thinly sliced
2 tablespoons Chopped fresh chives
1 Pinches ground cumin; paprika and
; turmeric
Salt and pepper

Directions

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/ ½ 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/ ½ 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 ½ chopped white leek, ½ chorizo, ⅓ remaining potato slices and 300ml/ ½ 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/ ½ 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/ ½ 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.

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