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Broccoli Soup


  • 1 small onion
  • 1 oz. butter
  • 1 pound of broccoli
  • 1 pint chicken stock
  • Salt and pepper to season
  • Parmesan cheese (grated)
  • Top of milk or cream
Methodology: Finely chop the onion and soften in the melted butter.
Break broccoli into pieces and turn in the butter.
Add stock and bring to boil.
Cook until tender (about 15 minutes).
Put in blender or sieve.
Thin down with milk or cream.
Season and sprinkle with parmesan.

Chinese Cabbage Soup

  • 1 small head Chinese cabbage
  • 1 chunk of ginger, about 1 inch diameter, crushed
  • 1 tablespoonful oil
  • 1 quart of chicken stock.
Methodology: Wash and cut the cabbage into 1 inch lengths.
Brown the ginger in oil for 1 minute.
Add cabbage and stock.
Bring to boil and simmer for 5-6 minutes.

Cullen Skink (Stew Soup)

  • 1 piece of smoked haddock
  • 1 leek
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 potato
  • Parley and a bay leaf
  • 1/2 pint water

  • 1/2 pint milk
Methodology: Chop up the white of the leek and soften in the butter.
Add the haddock in small pieces, the diced potato and bay leaf.
Bring to the boil and simmer for 20 minutes.
Mix the flour and butter together with a fork and then add to the liquid.
Bring to the boil, add salt and black pepper, scatter over some chopped parsley and serve.

Nettle Soup

  • 1 quart of good chicken stock
  • 8 large handfuls of young nettle tops
  • 1 onion
  • 1 ounce of flour
  • 1 ounce butter
  • Salt
  • Pepper
Methodology: Chop the onion and add the well-washed nettle tops.
Cook in butter till soft.
Add the flour and stock and season well.
Bring to the boil, simmer for 5 minutes and then sieve.
Reheat, adjust seasoning and add a little cream if desired.

Parsley Soup

  • 1/4 pound of good green parsley

  • 3 ounces of peeled and finely diced potatoes
  • 1 ounce flour
  • 1/2 gill of top milk

  • 1 ounce margarine
  • 2 ounces onions, sliced
  • 11/2 pints of white stock

Methodology: Put stock into saucepan, bring to boil.
Wash parsley, chop coarsely, add to soup with onions.
Simmer for 1/2 hour.

Meanwhile, put diced potatoes in small saucepan with milk, simmer until cooked.
Sieve soup, rinse pan, melt margarine in it.
Take pan off heat, stir in flour, add sieved soup.
Stir over moderate heat until boiling point.
Simmer, then season with salt and pepper.
Stir in diced potatoes.
Serve with hot rolls.

Peas and Egg Drop Soup

  • 1 cup of fresh or frozen green peas
  • 2 eggs, beaten
  • 1 quart of chicken stock
  • 21/2 ounces of sliced mushrooms
Methodology: Combine peas, mushrooms and stock.
Bring to boil for 1 minute.
Take off heat and add eggs, stirring until they separate in strands.
Serve immediately.

Pumpkin Soup

  • 3 pounds pumpkin
  • 15 ounces milk
  • 3/4 pint chicken stock


  • 1/2 teaspoonful nutmeg (grated)


  • 1 onion (chopped)
  • 1 ounce butter
  • 2 tablespoonfuls oil
  • Parsley to garnish
Methodology: Cook oil, onion and butter slowly.
Brush pumpkin with oil, season with salt and pepper and bake in oven for 25 minutes at 200 degrees F.
When softened, remove skin and chop.
Add to pot, with nutmeg, milk, stock and parsley.
Cook for 30 minutes, then liquidize.
Serve with a swirl of cream.

Watercress and Water Chestnut Soup

  • 2 bunches of watercress
  • 12 water chestnuts
  • 1 quart of chicken stock
Methodology: Wash and rinse the watercress several times.
Cut in half.
Halve the water chestnuts.
Bring all the ingredients to the boil and simmer; covered, for 30 minutes.
Such quick cooking retains much of the vitamins of the ingredients.

Page Last Updated - 09/06/2008
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