CAMELOT FANTASIES

Soups

Mussel brose/mussel broth also from Scotland

Preparation time: about 1 1/4 hours
Cooking time: 30 minutes

Preheat the oven to 200 degrees C (400 degrees F)-Gas mark 6 or the grill to medium

Ingredients for four

4 pints (2.3 litres) mussels, washed and scraped
1/2 pint (275/300 m.l.) water
2 1/2 level tablespoons oatmeal
1/2 oz. (15g.) butter
2 shallots, peeled and finely chopped
1 pint (575/600 m.l.) milk
Salt and white pepper
2 tablespoons finely chopped parsley

Discard any mussels that are not tightly shut, or that do not shut when tapped. Put the sound mussels in a large, heavy-based saucepan. Add the water, cover the pan tightly and put it over a high heat for 6 minutes, shaking occasionally. By then the shells will be open. Strain off and reserve the juices from the pan, and leave the mussels until cool enough to handle. Meanwhile, bake the oatmeal on a baking sheet in the pre-heated oven until it is golden-brown. If it is more convenient, spread it on kitchen foil and toast it gently under a medium grill, taking great care not to let it burn.

Take the mussels from the shells, and pull out the wiry black strips known as beards. Heat the butter in a clean pan and cook the shallots in it over a low heat, stirring frequently to prevent sticking. When the shallots are soft and transparent and have absorbed all the butter, add the mussels and the milk and heat through without boiling.

Put the reserved mussel juice into a small pan, bring to the boil and stir in the browned oatmeal. Mix well and add to the soup off the heat; the soup must not boil or it will curdle. Season to taste with salt and white pepper, sprinkle on the parsley and serve piping hot.

Oxtail soup

Soaking time: at least 4 hours
Preparation time: 30 minutes
Cooling time for stock: 5 hours
Cooking time: 3 1/4 hours

Ingredients for four to six

1 meaty oxtail, divided into joints
1 teaspoon vinegar
2 tablespoons dripping
2 onions, peeled and chopped
2 large carrots, peeled and chopped
3 sticks celery, trimmed and chopped
1 rasher bacon, roughly chopped after the rind has been cut off
3 pints (1.7 litres) stock
Bouquet garni
3 bay leaves
Salt
Freshly ground black pepper
1 carrot, peeled and cut into rings
1 small onion, peeled and sliced
2 tablespoons plain flour
1/4 teaspoon grated nutmeg
1/2 teaspoon lemon juice
4 tablespoons sherry or Madeira

Soak the chopped oxtail in enough cold water to cover, with 1 teaspoon of vinegar added, for at least 4 hours. Drain and wipe dry. Heat half the dripping in a large, heavy-based saucepan. Add the oxtail pieces and cook over a high heat, shaking the pan frequently, until browned on all sides. Remove the oxtail with a slotted spoon.

Add the chopped onions. carrots, celery and bacon to the juices in the pan and cook over a medium heat, stirring every now and then, until the onions are golden-brown. Return the oxtail to the pan, add the stock, bouquet garni and bay leaves, season with salt and pepper and bring to the boil. Skim off any white scum that rises to the top, then simmer the soup for 3 hours, or until the meat is falling off the bones.

Strain off the stock into a large bowl and discard the onions, carrots, celery, bacon, bouquet garni and bay leaves. Leave the stock to cool for 1 hour, and then put in the refrigerator for about 4 hours, until any fat has hardened on the surface. Remove and discard the fat.

Boil 1 pint (575/600m.l.) of the stock in a small pan, add the carrot and onion rings, and simmer for 15 minutes. Strain off and keep the stock, and reserve the rings for garnishing.

Remove the meat from the bones and chop finely. Heat the remaining dripping in the cleaned saucepan. Add the flour and stir over a medium heat until the flour turns the colour of a hazelnut. Gradually add all the stock, stirring continuously until the soup comes to the boil and is thick and smooth. Simmer for 3 minutes and then add the meat, nutmeg and lemon juice. Taste and adjust the seasoning if necessary, and stir in the sherry or Madeira. Garnish each serving with a portion of the cooked carrot and onion rings.

Carrot soup

Preparation time: 10 minutes
Cooking time: 1 hour

Ingredients for six to eight

2 oz. (50g.) butter
1 lb. (450g.) onions, peeled and thinly sliced
1 tablespoon plain flour
1 1/2 lb. (700g.) carrots, peeled and thinly sliced
3 pints (1.7 litres) stock
Salt and pepper
2 teaspoons mild curry powder
2 tablespoons water
Cauliflower sprigs, blanched for garnishing
Croutons for garnishing

Heat the butter in a large, heavy-based saucepan. Dust the onion rings with the flour and cook them gently in the butter, stirring well, until they are soft and golden after 10-15 minutes.

Add the carrots and the stock, and season with salt and pepper. Bring to the boil and simmer with the pan uncovered for about 30 minutes, or until the carrots are soft.

Pass the soup through a sieve or food mill and return it to the pan. Mix the curry powder to a smooth paste with the water. Stir it into the soup and simmer gently for 15 minutes. Serve hot, garnished with cauliflower sprigs and croutons.

Saxe-Coburg soup

Preparation time: 30 minutes
Cooking time: 35 minutes

Ingredients for four to six

4 oz. (100/125g.) lean ham
2 oz. (50g.) butter
1 small onion, peeled and finely chopped
12 oz. (350g.) Brussels sprouts, trimmed, washed and thinly sliced
Salt and freshly ground black pepper
1/4 teaspoon grated nutmeg
1 tablespoon plain flour
2 pints (1.1 litres) stock
1/4 pint (150m.l.) double cream
Croutons

Chop half the ham very finely. Heat the butter in a heavy-based, medium saucepan and cook the onion in it over a low heat for 10-15 minutes, until soft and transparent. Add the sprouts and chopped ham and stir over a low heat until all the butter has been absorbed.

Season with salt, pepper and nutmeg and sprinkle on the flour. Mix it in well, then gradually add the stock, stirring well over a medium heat until the soup comes to the boil. Simmer for 6 minutes, then pass the soup through a fine sieve or food mill and return the puree to a clean pan.

Cut the remaining ham into very thin matchstick strips and add it to the soup. Stir in the cream. Heat through, adjust the seasoning, and add some extra stock or a little milk if the soup is too thick. Serve garnished with crisp croutons.

Cream of leek soup

Preparation time: 20 minutes
Cooking time: 50 minutes

Ingredients for six

2 o.z. (50g.) butter
1 1/4 lb. (575g.) leeks, washed and trimmed
2 large onions, peeled and finely chopped
3 sticks celery with leaves, washed and chopped
1 large potato, peeled and chopped
1 tablespoon chopped parsley
2 1/2 pints (1.4 litres) white or chicken stock
Salt
White pepper
1/4 pint (150m.l.) double cream

Heat the butter in a large, heavy-based saucepan. Put aside one small leek and roughly chop the rest. Add to the pan with the onion and celery and cook over a low heat for 10-15 minutes until soft and transparent. Add the potato and stir over a low heat until the butter has been absorbed. Add the parsley and gradually stir in the stock. Season with salt and pepper, and bring to the boil. Cover and simmer for about 30 minutes until the vegetables are soft.

Pass through a fine sieve or food mill and return the puree to a clean pan. Add the cream and heat through. Stir in the sliced raw leek just before serving.

Mushroom soup

Preparation time: 10 minutes
Cooking time: 20-30 minutes

Ingredients for four

8 oz. (225g.) mushrooms, wiped
2 oz. (50g.) butter
About 12 fl. oz. (350ml.) milk
1 tablespoon plain flour
Salt and pepper
3-4 tablespoons single cream

Keep two or three small mushrooms for garnishing. Slice or chop the rest and cook them gently with half the butter in a covered pan for about 10 minutes, or until they are tender.

Pass the mushrooms through a sieve or food mill, keeping them coarse rather than pureed; this gives the soup a more interesting texture.

Strain the juice from the mushrooms and make it up to 3/4 pint (450ml.) with the milk. Melt the remaining butter in a pan, stir in the flour and gradually add the liquid, stirring over medium heat until it is smooth and thick. Add the mushrooms. Season with salt and pepper and bring to the boil. Simmer for 2-3 minutes.

Just before serving, spoon in the cream and stir it round a little to give the soup a marbled appearance. Thinly slice the raw mushrooms saved for garnishing and float them on the soup.

These recipes were passed down to me from my Gran who was a chef in a hotel. Those that aren't Scottish, Irish or English were given to her by the chef before her. If anybody from areas other than Scotland, Ireland or England have different recipes for dishes outside of that area than I've got down, please feel free to correct me.