by crazykurst

Created on: September 01, 2008   Last Updated: September 05, 2008

I am not the best of cooks and usually put something simple in the oven, like burger and chips. But with this wave of healthy eating that seems to creeping through the nation I thought I would try something new.

Now I've tried making soup before and it was a disaster. This was mainly because I didn't use a recipe. So this time I used a cookbook I got from a local book shop called Seasonal Cookery by Hamlyn.

I made for different soups, one for each season and I thought that they tasted so nice that I would share them with you.
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SPRING

Cream Of Carrot Soup
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Ingredients
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675g/1 1/2 lb Young carrots
2 Sticks of celery
25g/1 oz Butter or margarine
900ml/1 1/2 Pints of water
2 Chicken stock cubes
Salt & pepper
3 Tablespoons of plain flour
300ml/ 1/2 Pint milk
3 tablespoons of Single cream
Chopped parsley or grated orange rind to garnish.

Method
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Scrape the carrots and then cut them up into small pieces. Scrub and slice the celery.
Melt the butter or margarine in a large saucepan, add the vegetables and cook gently for 5 minutes, without browning. Add the water and stock cubes, season with salt & pepper and bring to the boil. Cover and simmer for about 30 minutes or until the carrots are tender. Puree the soup in a liquidiser or food processor and then return it to the rinsed out saucepan.
Blend the flour with a little of the milk to make a smooth cream. Stir in the remaining milk and whisk the milk mixture into the soup. Bring to the boil, stirring constantly. Just before serving, stir in the cream. Serve sprinkled with chopped parsley or grated orange rind.
Serves 4 or 5
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Summer
Greek Cucumber Soup
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Ingredients
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1 Large cucumber
1 Tablespoon of salt
2 Cloves of garlic, crushed
450ml/ 3/4 pint natural yoghurt
150ml/ 1/4 pint single cream
2 tablespoons white wine vinegar
2 tablespoons of finely chopped mint
White pepper
Mint sprigs for garnish
Method
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Peel the cucumber, dice it into small pieces and put them in a colander or large sieve. Sprinkle with the salt. Leave to drain over a bowl for about an hour, then rinse with cold water and dry thoroughly in a clean tea towel. Place the cucumber in a bowl and add the garlic, yoghurt, cream, vinegar and chopped mint. Mix together very well> Season with pepper and more salt, if necessary. Chill for about 2 hours. Serve garnished with mint sprigs.
Serves 4
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Autumn

Cheshire Broccoli Soup
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Ingredients
-
1 large onion
25g/1 oz butter
1 large potato
450g/1 lb brocolli
600ml/1 pint chicken stock
300ml/ 1/2 pint milk
salt

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