Brancaster Allotment Society

Butternut Quash and Leek soup – Deanee Clark

Large Butternut Quash – or whatever size you have grown

Leeks – same weight as your prepared Quash

Onion – LARGE

Large Potato – optional

Veg stock – I use stock cubes,  for a large Quash use 3 pints of stock 

This makes a thick soup add more stock if you want a thinner soup

*  Prep the Butternut into cubes – Remove the skin

*  Chop the leeks 

• Chop the onion

*  Put all the ingredients into a large pan

• Add in the stock

*  Salt & pepper to taste

• Bring to the boil and simmer until the Quash is soft

*  Let it cool a bit and then blitz with a hand blender

Filling and very tasty

Celariac and Spinach Soup  – Jeni Boyd

It doesn’t sound that exciting but it has become one of our favourite ‘allotment soups’.

550g celeriac, roughly chopped

200g spinach

1 leek, sliced

1 litre water

250ml of wine (or add equivalent of water as you can’t taste it so why waste it?)

Salt and pepper to taste.

• Put all the ingredients in a large saucepan, no need to ‘fry’ anything off first.
• Bring pan to the boil – this automatically happens when you get bored and turn your back for a nanosecond.
• Simmer for 20-25 mins then remove from heat.
• When cooled a little blitz with a hand blender or other kitchen gadget.

It really does make a delicious soup – in spite of my initial misgivings.