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Creamy chicken and leek soup

Creamy chicken and leek soup

This soup is not lactose free unless you buy lacto free milk but it is so good I just had to include it. G/F W/F.

Ingredients

  • Chicken stock made from the remains of the Sunday roast boiled in water for at least 3 hours then strained and stripped adding all the meat from the carcase plus 1 stock cube.
  • OR 2 pints chicken stock made with stock cubes.
  • 3 large leeks, trimmed chopped and washed
  • 1 large white onion, chopped
  • 2 medium potatoes, cubed.
    tblspn sunflower oil
  • 1/3rd pint of milk
  • Salt and plenty of ground black pepper

Instructions

  • I always make the stock the day before and cool it in the fridge. This brings the fat to the top so you can skim it off before using.
  • Saute onion gently and without browning in the oil. Add potato and leeks and cook gently for ten minutes with the lid on then add the chicken stock and seasoning- be generous with the pepper. Cook for 30 minutes or until the veg is tender. Puree the soup until smooth then add the milk and reheat gently. Do not boil this soup or it will curdle.
http://www.theintolerantcook.co.uk/?p=132

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Carrot, orange, tomato and chilli soup

Carrot, orange, tomato and chilli soup

This unusual soup is just fabulous in every way. Be bold and just don’t tell anyone what is in it before you serve it! G/F, W/F, L/F. Will freeze.

Ingredients

  • 1 white onion, diced
  • 5 large carrots, roughly chopped
  • 1 orange
  • 1 tin chopped tomatoes
  • 1 small red chilli finely chopped
  • 3 tsp Marigold Swiss Vegetable stock
  • Salt and pepper
  • Sunflower oil
  • Water

Instructions

  • Zest the orange using a very fine grater then squeeze the juice and put to one side. Warm the oil in the pan and cook the onion until transparent. Add the carrots and cook on a low heat for 10 minutes. Add tinned tomatoes, stock, orange zest and juice, chopped chilli, salt and pepper and enough water to cover the veg. Cook until carrots are soft then puree the soup.
http://www.theintolerantcook.co.uk/?p=125

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Carribean Pepperpot

Carribean Pepperpot

A warming, slightly exotic and colourful soup. G/F, W/F, L/F.

Ingredients

  • 2 cloves garlic, finely chopped
  • 1 large white onion, diced
  • 1 small or half large white cabbage, roughly diced with ribs removed
  • 3 medium sized potatoes, roughly diced
  • 2 tins chopped tomatoes
  • 1 tin coconut milk
  • 4 coloured peppers, diced
  • Half tablespoon tomato puree
  • Half tsp chilli powder or 1 fresh chilli finely chopped
  • 1 tsp ground coriander
  • 3 tsp Marigold Swiss Vegetable stock
  • Salt and pepper to taste
  • 1 tablespoon sunflower oil

Instructions

  • Put the diced peppers into a bowl and toss in half the sunflower oil. Place on baking sheet and gently
  • roast in low oven (gas 3/) for 20 minutes until tender and then put to one side.
  • Put the rest of the oil into a pan and warm. Add chopped onion and cook gently until transparent-
  • make sure you don’t brown it or it will affect the flavour. Add diced potato, cabbage and garlic, put
  • the lid on and cook on a very low heat for 10 minutes. Add chopped tomatoes, coconut milk, chilli,
  • coriander, stock, salt and pepper and just enough water to barely cover the veg. Simmer gently with
  • the lid on until the potatoes are cooked. Add tomato puree and stir in until thickened. Whiz until
  • smooth using hand held stick blender or put into a blender or food processor until smooth. Check
  • the consistency which should be quite substantial but not stodgy- add water if you feel it is too thick
  • or if you just want it as a starter. Taste for seasoning. Return to the pan and add the roasted peppers
  • and simmer very gently for 5 minutes. Do not boil or the coconut milk will curdle! Serve, stirring well
  • between each ladle full so each bowl gets a good portion of peppers.
http://www.theintolerantcook.co.uk/?p=120