Title: The Flying Scotsman's Soup Kitchen
Categories: Ready, Steady, Cook
Yield: 2 servings

2 Leeks; well rinsed
Smoked haddock fillet; skin
-removed
8 tb Olive oil
1 lg Potato; thinly sliced
1 1/4 l Vegetable stock
100 ml Double cream
280 g Frozen peas
2 tb Chopped fresh mint
300 ml White wine
2 Thick slices bread; cut into
-cubes
1 Chorizo sausage; thinly
-sliced
2 tb Chopped fresh chives
1 Pinches ground cumin;
-paprika and
; turmeric
Salt and pepper

1 Chop a leek, keeping the white and green parts separate and chop the
remaining leek. Cut half the haddock into large pieces and cut the
remaining piece into smaller cubes.

2 For the Leek and Potato Soup: Heat 1 tbsp olive oil in a pan, add half
the mixed white and green chopped leek and a third of the potato slices.

3 Cook for a few minutes, add 300ml/ 1/2 pint stock and simmer for 8-10
minutes, or until the vegetables are tender.

4 Add 50ml/2fl oz cream to the soup, season and bring to a simmer. Pour
into a blender and blitz until smooth. Serve in bowls.

5 For the Pea and Mint Soup: Heat 1 tbsp olive oil in a pan, add the
chopped green leek and cook for a few minutes.

6 Add 225g/8oz peas and mint, 50ml/2fl oz white wine and 300ml/ 1/2 pint
boiling water and simmer for 8-10 minutes, or until the vegetables are
tender.

7 Heat 2 tbsp olive oil in a frying pan, add the bread cubes and cook until
golden brown all over. Drain on kitchen paper.

8 Pour the soup into a blender and blitz until smooth. Serve in bowls and
arrange the croutons on top.

9 For the Leek, Potato and Chorizo Soup: Heat 1 tbsp olive oil in a pan,
add 1/2 chopped white leek, 1/2 chorizo, 1/3 remaining potato slices and
300ml/ 1/2 pint stock. Simmer for 10-15 minutes, until the potatoes are
tender.

10 Add the chopped chives to the soup, season, serve in bowls and drizzle
over 1 tbsp olive oil.

11 For the Cullenskink: Heat 1 tbsp olive oil in a pan, add the remaining
white leek and cook for a minute.

12 Add 125ml/4fl oz white wine, half the remaining potato, small haddock
pieces and 300ml/ 1/2 pint stock. Simmer for 8-10 minutes, until the potato
is tender and the haddock cooked through.

13 Add 50ml/2fl oz cream to the soup, season and bring to a simmer. Pour
the soup into a blender and blitz until smooth. Serve in bowls.

14 For the Chorizo, Haddock, Pea, Leek and Potato Soup: Heat 1 tbsp olive
oil in a pan, add the remaining chopped leek and potato slices and cook for
a few minutes.

15 Add 55g/2oz peas, 125ml/4fl oz white wine, remaining chorizo, large
haddock pieces and a pinch each of ground cumin, paprika and turmeric. Pour
on 300ml/ 1/2 pint vegetable stock and simmer for 10 minutes, or until the
vegetables are tender and the haddock is cooked through. Season and serve
in bowls.

Converted by MC_Buster.

NOTES : Chef - Nick Nairn

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0l.