Burns Night Scotch Broth

Wanting to blog about a recipe for others to try on Burns Night (on the 25th January), I asked my mum to see if she had any old family recipes that I could cook up and write about. She found me an old recipe for Scotch Broth from forty years ago, which seemed perfect to try out. Having never made it before, it was incredibly simple to do and filled the kitchen with lovely winter soupy aromas while simmering away.

This is what my mum told me about it…

Burn’s Night is celebrated by a meal, usually consisting of Haggis and other Scottish goodies like Scotch Broth. This could be a starter at a Burn’s Night Dinner or a simple supper dish to celebrate with friends at home. I believe I first ate it at Cha-Cha’s (my daughter’s god-mother) house back in the late 1960’s. Born in Glasgow she came south to work and became friends with my family and introduced us to all things Scottish. We enjoyed many a Hogmany with her and she usually served up something like Scotch Broth on Burn’s Night. I even learned Scottish Dancing with her when she bought me a pair of ‘proper’ dancing shoes. She returned to Scotland and, now retired, lives on the shores of Loch Linnhie and I think of her when I use this recipe.

A one-pot very hearty soup that can be a starter or a more substantial meal served with warm crusty bread or thick french stick.

(Printable Recipe)

Serves 4-6 people, or more if just a starter.

The soup should be made the day before it is needed.

Ingredients:
1½lbs (750g) Lamb neck chops (the meat is taken off the bone for serving)
2 tblsps Pearl Barley
2½ pints of water
3 Leeks cut into slices
1 Medium turnip cut into small cubes
1 Large carrot cut into small slices
1 Stick celery cut into small slices (optional)
1 Medium onion chopped
½ Small cabbage shredded
2ozs (40g) Dried peas (optional)
Salt & Pepper
Fresh parsley chopped to garnish

NB If using the dried peas, place in a bowl, cover with warm water and leave overnight, rinse and drain well before adding to the soup.

1 Place the meat in a deep saucepan with the cold water and bring to the boil, skim off any scum that appears on the surface.

2 Then add the barley, turnip, and if using, the peas, and simmer gently for about 1 hour.

3 Then add the rest of the vegetables and simmer for another 30/40 minutes or until the vegetables are cooked.

4 Add the cabbage and stir until heated through and just tender.

5 Remove the chops from the pan and separate the flesh from the bones discarding any fat etc.

6 Return the meat to the pan and then leave the soup to get cold so that any fat can be scraped off.

7 When required reheat the broth, check the seasoning and serve sprinkled with parsley and warm crusty bread.

Enjoy!

Roasted Butternut Squash Soup (Gluten Free)

Soup season is now well and truly upon us and it seems my whole family is making fantastic soups to share with everyone. This roasted butternut squash soup is a new creation by my mum and one that we will be trying shortly!

I had a butternut squash and thought I’d make some soup. I searched on-line for a recipe, looked at James Martin’s recipes on the BBC site, but they all seemed too complicated. So I made this up as I tend to make all my soup recipes up. Usually I just guess at the weights of ingredients, and also the amount of stock I use, but I have weighed everything this time just to make sure it works for this blog. It is a good soup for Hallow’een or Bonfire Night. I like it I hope you do too.

2¼lbs (1kg) Butternut Squash
2 tablespoons Olive oil
Salt and freshly ground pepper
1oz (25g) Butter
1 Medium onion
1-2 Cloves of garlic – depending on your taste
1½ pints (1ltr) Vegetable stock
A few sprigs of thyme leaves – to taste
Cream or Crème Fraiche
Grated cheese or pesto – optional

Preheat the oven to 200C/400F Gas 6 or 180C Fan Oven

1 Cut the Butternut Squash into chunks, removing all the seeds, rub with the oil, season well and roast in the oven, skin-side down on the tin, for approx 30mins or until tender.

2 Leave to cool and then slice off the skin and cut the flesh into smaller chunks.

3 In the meantime, melt the butter in a saucepan, chop the onion and cook gently in the butter until soft but not browned, then add the chopped garlic clove and cook for a further 2mins.

4 Add the chopped squash and any juices from the tin, the stock and some of the thyme leaves – check for your liking. Sprigs can be added but make sure they are removed before blending.

5 Cover and simmer for 20/30mins

6 Leave the soup to cool slightly and then, either using a hand-blender or liquidiser, blend until smooth and taste for seasoning.

7 Ladle into warmed bowls and swirl the top with a little cream or crème fraiche, a scattering of thyme leaves, before serving with warm crusty bread.

If the soup is too thick for your liking add some milk to loosen it. Grated cheese is also good scattered on top as is a dollop of green pesto. This soup can also be frozen.

Leek and Potato Soup (Gluten Free)

You always know when Autumn arrives, as evenings get darker quicker, the temperature starts dropping and the idea of making a warming soup doesn’t sound like such a silly idea!

Leek and Potato Soup is a home favourite and perfect for any autumnal lunch or supper, plus it is so easy to make.

3-4 Leeks
6-8 Large Potatoes
1 Large Whte Onion
50g (1.8 oz) butter
1 1/2 pints of vegetable stock (gluten free preferably)
1/4 pint semi-skimmed milk
Salt and freshly ground black pepper to season

1 Peel and roughly chop all the vegetables into thick cubes. Add them all to a large dish or pan and add the butter, stirring the vegetables until they are all coated. Leave on a very low heat with a lid on the pan for 15 minutes to allow the vegetables to gently sweat. Stir occasionally.

2 Then, add the stock and the milk and stir. Leave to simmer with the lid on the pan for another 20 minutes, Do not let the soup reach boiling point or the milk might burn. Stir occasionally.

3 After the 20 minutes, the vegetables should be lovely and soft.

4 Use a liquidiser or a hand-held blender straight in the pan and liquidise the mixture. You need to make sure all the lumps are gone.

5 Gently heat the soup through in the pan and season with salt and pepper to taste.

Serve with pretty much anything you like!

Simple Sweet Potato and Other Veg Soup (Gluten Free)‏

Having got in touch with my family for further inspiration for the blog, my sister emailed me this recipe that sounded perfect to share with everyone…

I first fell in love with sweet potatoes while living in Sydney – where you can’t move for colourful delis jam-packed with antipasti and homemade soups, such as beetroot, pumpkin and of course my favourite… sweet potato. Perfect to pop in and buy for dinner after a long day at work. This recipe was inspired by Sydney and the process is loosely based on Delia Smith’s soup making. Good and old-fashioned, but very hearty and cosy food (they have winters in Sydney too!).

Serves: 6

3 sweet potatoes
1 leek
1 white onion
4 carrots
1 large potato
50g (1.8 oz) butter
425ml (approx 3/4 pint) of chicken or vegetable stock (gluten free)
140ml (approx 1/4 pint) semi-skimmed milk
Salt and freshly ground black pepper to season

1 Peel and roughly dice all the vegetables into approximately 1cm (0.39-inch) thick cubes. Add them all to a large, thick-bottomed pan and add the butter, stirring the vegetables until they are all coated. Leave on a very low heat with a lid on the pan for 15 minutes to allow the vegetables to gently sweat. Stir occasionally.

2 Then, add the stock and the milk and stir. Leave to simmer with the lid on the pan for another 20 minutes, Do not let the soup reach boiling point or the milk might burn. Stir occasionally.

3 After the 20 minutes, the vegetables should be lovely and soft.

4 Then the fun bit – either pop into a liquidiser or use a hand-held device like me, straight in the pan – and liquidise away. You need to make sure all the lumps are gone.

5 If you used a big liquidiser, return the soup back to the pan when you’ve finished blending.

6 Gently heat the soup through in the pan and season with salt and pepper to taste.

The soup will be thick – just how I like it, but it can be thinned out with a cup or two of water if you find it too much.

Serve with chunky bread or the next best gluten-free variety.