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Members’ Recipes: Soups
Curried Parsnip and Coriander Soup
1½oz Butter
 1½lb Parsnips peeled and diced
 1 Onion chopped
2tsp Curry Paste
 2tsp Ground Coriander
 2pt Chicken Stock
Fry parsnips and onion in butter for 5 minutes. Stir in curry paste and coriander and cook for 1 minute. Add chicken stock and bring to boil. Simmer gently for 45 minutes. Puree until smooth and season to taste.
Contributed by Chris Hall
Courgette & Cumin Soup   (for 4)
25g (1oz) Butter
 1 Onion chopped
 1 Garlic Clove crushed
 10ml (2tsp) ground Cumin
 150g (5oz) Potatoes cubed
350g (12 oz) Courgettes thickly sliced
 450ml (3/4 pint) Chicken Stock
 300ml (1/2 pint) fresh Milk
 Freshly ground Pepper
 Thinly sliced Courgettes to garnish
In a large saucepan gently fry the onion and garlic in the butter for about 5 minutes. Add cumin, stir in the potatoes and courgettes. Cook gently for 2 minutes, then add stock, milk and pepper and bring to the boil. Cover and simmer for about 15 minutes. Liquidise. Serve hot or cold garnished with thinly sliced courgettes.
Contributed by Di Stoney
Tomato Soup
Chop onion, garlic and carrot and sweat in olive oil. Rough chop tomatoes and add. Simmer for 5 - 10 minutes. Add stock, dried herbs and bay leaves and simmer until all tender. Remove bay leaves, liquidise and sieve to remove seeds and skin.
Contributed by Chris Hall
2lb Tomatoes
 2 Cloves of Garlic
 1 Large Onion chopped
 1 Large Carrot chopped
1tbs Olive Oil
 2 Bay Leaves
 ½tsp Dried Mixed Herbs
 ½tsp Dried Thyme
1pt good Stock (Chicken or Vegetable)
Members are invited to share favourite, tried and tested recipes that are based on allotment, garden or wild produce. Contact the webmaster to include yours.
Stilton and Cauliflower Soup
15g Butter
 1 Large Cauliflower cut into florets
 1 Large Onion chopped
 600ml Chicken or Vegetable Stock
 2 - 3 Bay Leaves
1tbs Cornflour
 300ml Milk
 100g Stilton (for Soup)
 50g Stilton (Garnish)
 Parsley chopped for Garnish
Melt the butter and soften the onion. Add cauliflower, stock and bay leaves. Simmer until cauliflower is cooked (approx 15 minutes). Cool, remove bay leaves and blend. Mix the cornflour with the milk, add to cauliflower and bring to the boil. Add 100g of Stilton. Mix and simmer until Stilton blends. Season if necessary, but Stilton is quite salty. Garnish with the rest of the Stilton and parsley.

 Contributed by Chris Hall
Iced Cucumber & Yogurt Soup  (for 4/6)
Grate cucumber on a medium grater. Transfer to a bowl and stir in yogurt, green pepper, garlic, vinegar and chives. Season to taste and chill thoroughly.
Just before serving stir in milk, ladle into soup bowls and sprinkle each with chopped parsley.
Contributed by Di Stoney
1 Large unpeeled Cucumber
 275g (10oz) Natural Yogurt
 ½  Small green Pepper, seeded and finely diced
 1 Garlic Clove crushed
30ml (2tbsp) Wine Vinegar
 15ml (1tbsp) Chopped Chives
 Salt and freshly ground Pepper
 300ml (1/2 pint) Fresh Milk, chilled
30ml (2tbsp) Chopped Parsley to garnish
Leek & Potato Soup  (for 4)
2 Medium Leeks chopped
 1 Small Onion chopped
 25g (1oz) Butter
 350g (12oz) Potatoes thinly sliced
 568ml (1 pint) Chicken or Vegetable Stock
Salt & fresh ground Pepper
 1 blade of Mace
 150ml Fresh Double Cream
 Chopped Chives to garnish
In a large saucepan gently fry the leeks and onions in the butter for about 10 minutes without browning.
 Add potatoes, BOILING STOCK, seasoning and mace. Bring to the boil, lower heat, cover and simmer for about 30 minutes until tender.
 Discard mace, liquidise remainder, then cool before adding the cream.
 Reheat, but do not boil before serving.
Contributed by Di Stoney