Chunky Potato Soup

Ingredients:
3 medium red potatoes
2 cups water
1 small onion
3 tbsp butter
3 tbsp all-purpose flour
crushed red pepper flakes
ground black pepper
3 cups milk
½ tsp sugar
1 cup shredded Cheddar cheese
1 cup cubed cooked ham

Directions:

Peel potatoes and cut into 1-inch cubes. Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water, if necessary; set aside.

Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently until onion is translucent and tender, but not brown. Add flour to saucepan, season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes.

Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan. Stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Store covered leftovers in refrigerator.

Preparation time: 35 minutes
Cooking time: 30 minutes
Serves 12

Seafood Chowder

Ingredients:
200 gr (7 oz) (generous 1 cup) drained, canned corn kernels
600 ml (1 pint) (2½ cups) milk
15 gr (½ oz) (1 tbsp) butter
1 small leek, sliced
1 small garlic clove, crushed
2 rindless smoked streaky (tatty) bacon rashers (strips), chopped
1 small green (bell) pepper, seeded and diced
1 celery stalk, chopped
115 gr (4 oz) (generous ½ cup) white long grain rice
5 ml (1 tsp) plain (all-purpose) flour
450 ml (¾ pint) hot chicken or vegetable stock
4 large scallops, preferably with corals
115 gr (4 oz) white wish fillet, such as monkfish or plaice
15 ml (1 tbsp) finely chopped fresh parsley
good pinch of cayenne pepper
30-45 ml (2-3 tbsp) single (light) cream (optional)
salt and ground black pepper

Directions:

Place half the corn kernels in a food processor or blender. Add a little of the milk and process until thick and creamy.

Melt the butter in a large pan and gently fry the leek, garlic and bacon for 4-5 minutes until the leek has softened but not browned. Add the diced green pepper and chopped celery and sweat over a very gentle heat for 3-4 minutes more, stirring frequently.

Stir in the rice and cook for a few minutes until the grains begin to swell. Sprinkle over the flour. Cook, stirring occasionally, for about 1 minute, then gradually stir in the remaining milk and the stock.

Bring the mixture to the boil over a medium heat, then lower the heat and stir in the creamed corn mixture, with the whole corn kernels. Season well.

Cover the pan and simmer the chowder very gently for 20 minutes or until the rice is tender, stirring occasionally, and adding a little more chicken stock or water in the mixture thickens too quickly or the rice begins to stick to the bottom of the pan.

Pull the corals away from the scallops and slice the white flesh into 5 mm (¼ in) pieces. Cut the fish fillet into bite-size chunks.

Stir the scallops and fish into the chowder, cook for 4 minutes, then stir in the corals, parsley and cayenne. Cook for a few minutes to heat through, then stir in the cream, if using. Adjust the seasoning and serve. Serves 4-6.

Russian Pea and Barley Soup

This thick and warming soup, Grochowka, makes a substantial appetizer, or it may be served as a meal in its own right, eaten with hot crusty bread.

Ingredients:
225 gr (8 oz) (1¼ cups) yellow split peas, rinsed in cold water
25 gr (1 oz) (¼ cup) pearl barley, rinsed in cold water
1.75 litres (3 pints) (7½ cups) vegetable or ham stock
50 gr (2 oz) smoked streaky (fatty) bacon, cubed
25 gr (1 oz) (2 tbsp) butter
1 onion, finely chopped
2 garlic cloves, crushed
225 gr (8 oz) celeriac, cubed
15 ml (1 tbsp) roughly chopped fresh marjoram
salt and ground black pepper
bread, to serve

Directions:
Put the peas and barley in a bowl, cover with plenty of water and leave to soak overnight.
The next day, drain and rinse the peas and barley. Put them in a large pan, pour in the stock and bring to the boil. Turn down the heat and simmer gently for 40 minutes.
Dry fry the bacon cubes in a frying pan for 5 minutes, or until well browned and crispy. Remove from the pan with a slotted spoon, leaving the fat behind, and set aside.
Add the butter to the frying pan, add the onion and garlic and cook gently for 5 minutes. Add the celeriac and cook for a further 5 minutes, or until the onion is just starting to colour.
Add the softened vegetables and bacon to the pan of stock, peas and barley. Season lightly with salt and pepper, then cover and simmer for 20 minutes, or until the soup is thick. Stir in the marjoram, add extra black pepper to taste and serve with bread.

Beef and Barley Soup

This traditional Irish farmhouse soup makes a wonderfully restorative dish on a cold day. The flavours develop particularly well if it is made in advance and reheated.

Ingredients:
450-675 gr (1 - 1½ lb) rib steak or other stewing beef on the bone
2 large onions
50 gr (2 oz) (¼ cup) pearl barley
50 gr (2 oz) (¼ cup) green split peas
3 large carrots, chopped
2 white turnips, peeled and chopped into dice
3 celery stalks, chopped
1 large or 2 medium leeks, thinly sliced and thoroughly washed in cold water
sea salt and ground black pepper
chopped fresh parsley, to serve

Directions:
Bone the meat and put the bones and half an onion, roughly sliced into a large pan. Cover with cold water, season and bring to the boil. Skim if necessary, then simmer until needed.
Meanwhile, trim any fat or gristle from the meat and cut into small pieces. Chop the remaining onions finely. Drain the stock from the bones, make it up with water to 2 litres (3½ pints) (9 cups) and return to the rinsed pan with the meat, onions, barley and split peas.
Season, bring to the boil, and skim if necessary. Reduce the heat, cover and simmer for about 30 minutes.
Add the rest of the vegetables and simmer for 1 hour, or until the meat is tender. Check the seasoning.
Serve in large warmed bowls, generously sprinkled with parsley.

Irish Bacon Broth

A hearty meal in a soup bowl. The bacon hock contributes flavor and some meat to this dish, but it may be salty so remember to taste and add extra salt only if required. Traditionally, the cabbage is simply trimmed and quartered, although it may be sliced if you prefer.

Ingredients:
1 bacon hock, about 900 gr (2 lb)
75 gr (3 oz) (⅓ cup) pearl barley
75 gr (3 oz) (⅓ cup) lentils
2 leeks, sliced, or onions, diced
4 carrots, diced
200 gr (7 oz) swede (rutabaga), diced
3 potatoes, diced
small bunch of herbs (thyme, parsley, bay leaf)
1 small cabbage, trimmed and quartered or sliced
salt and ground black pepper
chopped fresh parsley, to garnish
brown bread, to serve

Directions:

Soak the bacon in cold water overnight. Next morning, drain, put into a large pan and cover with cold water, Bring to the boil and skim off any scum. Add the barley and lentils. Bring back to the boil and simmer for 15 minutes.

Add the vegetables, some black pepper and the herbs. Bring back to the boil, reduce the heat and simmer gently for 1½ hours, or until the meat is tender.

Lift the bacon hock from the pan with a slotted spoon. Remove the skin, then take the meat off the bones and break it into bite-size pieces. Return to the pan with the cabbage. Discard the pan with the cabbage. Discard the herbs and cook for a little longer until the cabbage is cooked to your liking.

Adjust the seasoning and ladle into serving bowls, garnish with parsley and serve with freshly baked brown bread. Serves 6-8.

Chicken Soup with Knaidlach

A bowl of chicken soup can heal the soul as well ass the body, as anyone who has ever suffered from flu and been comforted, or suffered grief and been consoled, will know. This soup is served with knaidlach - dumplings made matzo, eggs and chicken fat. Instead of knaidlach, the soup can be served over rice or noodles.

Ingredients:
1 - 1.5 kg (2¼ - 3¼1 lb) chicken, cut into portions
2-3 onions
3-4 litres (5-7 pints) (12-16 cups) water
3-5 carrots, thickly sliced
3-5 celery sticks, thickly sliced
1 small parsnip, cut in half
30-45 ml (2-3 tbsp) roughly chopped fresh parsley
30-45 ml (2-3 tbsp) chopped fresh dill
1-2 pinches ground turmeric
2 chicken stock (bouillon) cubes
2 garlic cloves, finely chopped (optional)
salt and ground black pepper
For the knaidlach:
175 gr (6 oz) (¾ cup) medium matzo meal
2 eggs, lightly beaten
45 ml (3 tbsp) vegetable oil or rendered chicken fat
1 garlic clove, finely chopped (optional)
30 ml (2 tbsp) chopped fresh parsley, plus extra to garnish
½ onion, finely grated
1-2 pinches of chicken stock (bouillon) cube or powder (optional)
90 ml (6 tbsp) water
salt and ground black pepper

Directions:

Put the chicken pieces in a very large pan. Keeping them whole, cut a large cross in the stem end of each onion and add to the pan with the water, carrots, celery, parsnip, parsley, half the fresh dill, the turmeric, and salt and black pepper.

Cover the pan and bring to the boil, then immediately lower the heat to a simmer. Skim and discard the scum that rises to the top (scum will continue to form but it is only the first scum that rises that will detract from the clarity and flavour of the soup).

Add the crumbled stock cubes and simmer for 2-3 hours. When the soup is flavourful, skim off the fat. Alternatively, chill the soup and remove the layer of solid fat that forms.

To make the knaidlach, combine the matzo meal with the eggs, oil or fat, chopped garlic, if using, parsley, onion, salt and pepper in a large bowl. Add only a little chicken stock cube or powder, if using, as these are salty. Add the water and mix together until the mixture is of the consistency of a thick, soft paste. Cover the matzo batter and chill for 30 minutes during which time the mixture will become firm.

Bring a pan of water to the boil and have a bowl of water next to the stove. Dip two tablespoons into the water, then take a spoonful of the matzo batter. With wet hands roll it into a ball, then slip it into the boiling water and reduce the heat so that the water simmers. Continue with the remaining matzo batter, working relatively quickly, then cover the pan and cook for 15-20 minutes.

Remove the knaidlach from the pan with a slotted spoon and transfer to a plate for about 20 minutes to firm up.

To serve, reheat the soup, adding the remaining dill and the garlic, if using. Put two or three knaidlach in each bowl, pour over the hot soup and garnish.

Chicken Noodle Soup

Ingredients:
2 kg (4 ½ lb) boiling fowl (stewing chicken) with the giblets (except the liver)
1 large onion, peeled and halved
2 large carrots, halved lengthways
6 celery sticks, roughly chopped
1 bay leaf
175 gr (6 oz) pasta
45 ml (3 tbsp) chopped fresh parsley or whole parley leaves
salt and ground black pepper

Directions:

Put the chicken into a large pan with all the vegetables and the bay leaf. Cover with 2.4 litres (4 pints) (10 cups) cold water. Bring slowly to the boil, carefully skimming off any scum that rises to the top. Add 5 ml (1 tsp) salt and some ground black pepper.

Turn down the heat and simmer the soup slowly for at least 2 hours, or until the fowl is tender. When simmering, the surface of the liquid should just tremble. If it is allowed to boil, the soup will become cloudy.

When tender, remove the bird from the broth and stir the flesh off the carcass. (Use the meat in sandwiches or a risotto). Return the bones to the soup and simmer for another hour.

Strain the soup into a bowl, cool, then chill overnight. The next day the soup should have set to a solid jelly and will be covered with a thin layer of solidified chicken fat. Carefully remove the fat.

To serve the soup, reheat in a large pan. Add the pasta and chopped parsley, and simmer for a 6-8 minutes until the pasta is cooked. Taste and season well. Serve piping hot.

Corn and Potato Chowder

Ingredients:
1 onion, chopped
1 garlic clove, crushed
1 medium baking potato, chopped
2 celery sticks, sliced
1 small green (bell) pepper, seeded, halved and sliced
30 ml (2 tbsp) sunflower oil
25 gr (1 oz) (2 tbsp) butter
600 ml (1 pint) (2½ cups) stock or water
300 ml (½ pint) (1¼ cups) milk
200 gr (7 oz) can flageolet beans
300 gr (11 oz) can corn kernels
good pinch dried sage
salt and ground black pepper
Cheddar cheese, grated, to serve

Directions:

Put the onion, garlic, potato, celery and green pepper into a large heavy-based pan with the oil and butter. Heat the ingredients until sizzling then reduce the heat to low. Cover and cook gently for about 10 minutes, shaking the pan occasionally to prevent the ingredients sticking.

Pour in the stock or water, season with salt and pepper to taste and bring to the boil. Reduce the heat, cover again and simmer gently for about 15 minutes until the vegetables are tender.

Add the milk, beans and corn (including their liquids) and the sage. Simmer, uncovered for 5 minutes. Check the seasoning and serve hot, sprinkled with grated cheese. Serves 4.

Carrot and Orange Soup

Ingredients:
50 gr (2 oz) (¼ cup) butter
3 leeks, sliced
450 gr (1 lb) carrots, sliced
1.2 liters (2 pints) (5 cups) chicken or vegetable stock
rind and juice of 2 oranges
2.5 ml (½ tsp) freshly grated nutmeg
150 ml (¼ pint) (⅔ cup) Greek yogurt
salt and ground black pepper
fresh springs of coriander (cilantro) to garnish

Directions:

Melt the butter in a large pan. Add the leeks and carrots and stir well, coating the vegetables with the butter. Cover and cook for about 10 minutes, until the vegetables are beginning to soften but not color.

Pour in the stock and the orange rind and juice. Add the nutmeg and season to taste with salt and pepper. Bring to the boil, lower the heat, cover and simmer for about 40 minutes, or until the vegetables are tender.

Leave to cool slightly, then purée the soup in a food processor or blender until smooth.

Return the soup to the pan and add 30 ml (2 tbsp) of the yogurt. Taste the soup and adjust the seasoning if necessary. Reheat gently.

Ladle the soup into warm individual bowls and put a swirl of yogurt in the center of each. Sprinkle the fresh springs of coriander over each bowl to garnish and serve immediately. Serves 4.