Lettuce and Potato Soup

Who'd have thought that lettuce and cream would go together so well.

A delicately flavoured soup packed full of goodness.

LETTUCE AND POTATO SOUP
Serves 4

INGREDIENTS:
½ lb (250 g) lettuce, shredded
1 large onion, sliced
8 oz (250g) potatoes, sliced
1 clove of garlic, crushed
1 pt (500 ml) chicken or vegetable stock
1 oz (25g) butter
pinch mixed herbs
salt and pepper
3 fl.oz (75ml) Double cream or milk

METHOD:
Melt the butter in a large saucepan. Add the onion, potato, and garlic, and fry gently for 5 minutes.
Add the stock and herbs and simmer for 10 minutes until the potatoes are tender. Add the lettuce and season to taste.
Heat to boiling point; then simmer gently for 2 minutes until the lettuce is tender.
Process the soup in a food processor until smooth. Add the milk or cream. Re-heat, and add extra seasoning to taste. Serve immediately.

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Soup of the Day : 150 Sustaining Recipes for Soup and Accompaniments to Make a Meal

Author and New York cooking school owner Lydie Marshall explains the secrets to soups in this interesting and informative book.
With chapters on broths, vegetable soups, seafood soups, and meat and poultry soups, from hearty Ribollita to Lobster Bisque.
Not only are there soups for every occasion with ideas for interesting accompaniments, including Goat Cheese Fritters and Tuscan bread,
there are also chapters on salads, breads, and desserts to enable readers to create complete and tasty meals.

For more information Click Here

Cream Cheese Soup

Cream cheese and leeks have always been a winning combination as this interesting soup from Austria proves.

CREAM CHEESE SOUP

Serves 8

INGREDIENTS:
2 lb leeks, finely chopped
3 oz butter or margarine
4 sticks celery, finely chopped
1 ½ oz plain flour
2 lt chicken stock
1 tsp salt
2 (8-ounce) packages cream cheese, softened
10 fl.oz plain yogurt
4 egg yolks
1 teaspoon ground white pepper
chopped fresh chives (optional)

METHOD:
Melt the butter in a large pan. Add the leeks and celery and sauté until tender. Add the flour and cook, stirring constantly, for 3 minutes. Stir in stock and salt and bring to the boil. Reduce the heat and simmer, stirring occasionally for 15 minutes.
Microwave the cream cheese and yogurt in a large bowl at high for 15 to 20 seconds or until warm, then whisk until smooth.
Whisk in egg yolks and gradually stir in about ½ pt of the leek mixture. Stir the cream cheese mixture into the pan with the leeks.
Cook over low heat, stirring occasionally, until thoroughly heated. (Do not boil.) Sprinkle with chives, if desired and serve.

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Gazpacho Andaluz

A refreshing, chilled soup from Spain. Perfect for a hot summers lunch.

The garnishes are all served separately so that everybody can make their own soup according to individual tastes.

GAZPACHO ANDALUZ
Serves 6

INGREDIENTS:
1 ½ lb (750g) tomatoes, skinned and seeded
4 large ½ in (1.27cm) thick slices stale white bread, crusts removed
2 large cloves garlic, crushed
2 dessert spoons red wine vinegar
3-4 tbsp olive oil
¾ pt (443ml) tomato juice
2 tinned sweet red peppers, chopped
1 large Spanish onion, finely chopped
1 small cucumber, peeled
salt and black pepper to taste
2 tbsp mayonnaise (opt)
¾ pt(443ml) iced water
Garnish:
1 small cucumber, peeled and diced
2 small red peppers, seeded and diced
4 large tomatoes, skinned and chopped
bread croutons
black olives, stoned
raw onion rings

METHOD:
Chop the tomatoes. Crumble the bread into a large bowl. Add the garlic, stir in the vinegar and gradually add as much olive oil as the bread will absorb.
Stir in the tomatoes and tomato juice, with the chopped tinned peppers, onion and cucumber and mix thoroughly. Season and transfer to a food processor. Process until smooth and rub through a sieve. Discard any pulp left in the sieve.
Add mayonnaise for a more creamy texture, if required.
Dilute the soup with the iced water to the consistency of thin cream. Adjust the seasoning and chill until required. Add 3-4 ice cubes to the soup just before serving.
Serve with the garnishes in separate bowls.

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