Culinary Tour - Soups...
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COCK-A-LEEKIE
Description: This is probably one of the most famous of Scottish soups, and has a very long history. Its chief ingredients are chicken and leek from whence it gets its name. The quantities given here makes enough soup for around 8 people.
Method: Put the bacon and the jointed bird into a large saucepan and cover with water. Bring to the boil, removing any scum from the surface. Add about two-thirds of the leeks, salt and pepper, and the herbs ties into a bundle. Return to the boil and simmer gently for about 2 - 3 hours or until the chicken is cooked. Add water as necessary during the cooking time, but don't add too much or it will weaken the flavour. Remove the chicken from the soup, cut it into small pieces then return it to the saucepan. Add the remaining leeks and the stoned prunes and simmer for 10 minutes. This soup can be garnished with a swirl of cream and a little chopped parsley.
Ingredients: One boiling fowl (about 2Kg) jointed.; 3 rashers of streaky bacon (chopped); 12 medium-sized leeks (chopped); water or stock to cover; 125g cooked, stoned prunes; bouquet garni: parsley, thyme and bayleaf; salt and pepper to taste
CHEDDAR CHEESE SOUP
Description: Serves 6
Method: Melt the butter in a saucepan, add the onions and cook for a few minutes. Add the flour and cook for 1 minute. Stir in the stock or water; bring to the boil, season with pinch of pepper, then simmer gently for 5 minutes. Grate the cheese. Add to the soup and simmer until cheese is melted. DO NOT ALLOW TO BOIL.
Ingredients: 2 onions thinly sliced; 2 oz butter (1/4 cup); 2 oz flour (1/2 cup); 1pt white stock or water (2 ½ cups); Pinch of pepper; 6 oz Scottish Cheddar Cheese, grated (1 ½ cups)
CULLEN SKINK
Description: Skink comes from the Gaelic word meaning "essence", although it is used to describe soups.The quantities given here makes enough soup for 4 people.
Method: Put the haddock in a shallow pan, skin side down, cover with water, bring to the boil then simmer for 4-5 minutes, turning once. Lift the fish carefully from the pan, remove the skin and bones, then flake it and put it back into the stock, with the sliced onion and seasoning. Simmer gently for 15 minutes. Strain, reserving the fish to one side. Add the milk to the fish stock and bring to boiling point, then add the mashed potato to make it to the consistency you like. Return the fish to the mixture, reheat and taste for seasoning. Add the butter, cut into very small pieces, and allow it to run through the soup. Serve with the triangles of dry toast.
Ingredients: One large smoked haddock (Finnan); 1 medium onion (finely sliced); 900ml milk; 2 tablespoons butter; 225g mashed potato (approximately); salt and pepper to taste; water to cover; triangles of dry toast
PARTAN BREE
Description: Partan is the Gaelic word for crab, and bree the Gaelic word for soup. The quantities given here will make enough for 4 - 6 people.
Method: Remove the meat from the crabs, putting aside the claw meat. Cook the rice in the milk for around 15 minutes or until it is soft, then add it to the crab meat. Liquidise for 1 minute. Put into a clean saucepan and gradually stir in the stock over a low heat. Continue to stir as it boils and season to taste after adding the anchovy essence. Lastly add the claw meat, stir until reheated, and add the cream just before serving in heated soup bowls.
Ingredients: 2 large boiled crabs, or use 2x 225g tins of crab; 3 tablespoons long-grain rice; 600ml milk; 600ml chicken stock; half a teaspoon anchovy essence; 300ml cream; salt and white pepper
SCOTCH BROTH (1)
Description: This soup is also sometimes called "Barley Broth". Usually, enough soup is made to last for two days, the second day's broth being known as "cock-crown kail". The quantities given in this recipe makes enough soup for 4 people for two days.
Method: If you are using dried peas, then soak them for around 3 hours. Trim any fat from the meat, and put into a large saucepan with the water. Bring to the boil, skimming the surface of any foam. Season to taste, then add the peas and barley. Simmer on a low heat for about 30 minutes, then add the diced turnip, carrots, leek and onion. Return to the boil, then simmer covered for about one and a half hours, or until the meat is tender. Add the shredded cabbage, fresh peas (if using), and allow to simmer for no more than 20 - 30 minutes. Before serving, adjust seasoning if necessary. Divide the meat between the bowls and add the soup.
Ingredients: 900g lean mutton or lamb (or half mutton; and half "shin" of beef, called "hough" in Scotland.; 75g barley; 125g shelled peas, or 75g dried split peas according to season.; 3-4 turnips (diced); 3 medium carrots (diced); 1 large onion (sliced); 2 large leeks (white parts only); 1 small white cabbage (shredded); 2 tablespoons chopped parsley; 2 litres of water (approximately); salt and pepper according to taste
SCOTCH BROTH (2) or HOTCH-POTCH
Description: A rich stock is traditionally made by boiling mutton (the neck is best), beef, marrow-bone or chicken (for a chicken broth). There is also freedom over the choice of vegetables, which should be diced. Carrots, garden peas, leeks, cabbage, turnips and a stick of celery can all be used. The hard vegetables should be added first to the boiling stock, with a handful of barley, with the softer vegetables being added later. The final consistency should be thick and served piping hot.
Method:
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