Ploughmans Soup Recipes

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PLOUGHMAN'S SOUP



Ploughman's Soup image

An old English recipe. Please take your time caramelizing the onions - it's well worth the time & effort. Cheshire cheese is one of the oldest recorded cheeses in British history. It is dense and semi-hard, and is defined by its moist, crumbly texture and mild, salty taste. Industrial versions tend to be drier and less crumbly, more like a mild Cheddar cheese, as this makes them easier to process than cheese with the traditional texture.

Provided by Elmotoo

Categories     < 60 Mins

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 9

3 tablespoons butter
2 medium onions, peeled and chopped
1/4 cup whole wheat flour
2 cups chicken stock
1 cup light ale (do not substitute beer)
1/2 teaspoon Worcestershire sauce
1 1/2 cups crumbled cheshire cheese
salt and pepper, to taste
vidalia onion rings (for garnish) or 1 slice scallion (for garnish)

Steps:

  • Melt the butter in a large, heavy pan. Gently saute the onion until golden. Stir in the flour and cook for 1 minute. Remove from the heat, then gradually whisk in the stock and ale. Return to the heat and bring to a boil. Simmer 5 minutes or until thickened. Stir in the Worcestershire sauce.
  • Reserve 1/4 cup of the cheese. Stir in the remaining cheese, a bit at a time (keeping the heat low), until the cheese is all melted. Season with salt and pepper. Garnish each bowl with the reserved cheese and the onions.

PLOUGHMAN'S LUNCH (BRITISH PUB LUNCH)



Ploughman's Lunch (British Pub Lunch) image

This is a Mature Cheddar and Chutney Sandwich, just one of the sandwiches sold under the "Ploughman's Lunch" heading listed on pub menu's in Great Britain. Bloomer Bread is a chewy, dense bread that is made with very long rising times to develop the flavor of the wheat and the yeast.

Provided by ddav0962

Categories     Lunch/Snacks

Time 3m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 3

2 ounces Mature cheddar cheese
2 tablespoons plum and apple chutney
2 slices bloomer bread

Steps:

  • Spread bread with plum and apple chutney. Layer in chunks of mature cheddar. Assemble sandwich and serve with "chips".

TRADITIONAL ENGLISH PUB STYLE PLOUGHMAN'S LUNCH



Traditional English Pub Style Ploughman's Lunch image

Just the words Ploughman's Lunch, conjures up images of lazy lunches sat outside with friends, in the Beer Garden of an old Country Pub! This is one of the most famous of pub lunches - so simple and yet so satisfying, especially if taken with a pint of real ale or cider! Although the term "Ploughman's Lunch" was first coined in the 1930's, as part of a very successful marketing campaign, the concept behind it goes back much further. Throughout the centuries, agricultural workers would take their lunch out to the fields with them; this usually consisted of bread and cheese with ale or cider - a perfect combination! It's easy to prepare and should consist of at least the following: crusty bread and butter; a selection of English cheeses; pickled onions; chutney and pickles. This also makes excellent picnic food, and is easy to pack and transport. I have two pickle recipes on Recipezaar that would be wonderful with this lunch: Recipe #246663 and Recipe #246675.

Provided by French Tart

Categories     Lunch/Snacks

Time 10m

Yield 2 Ploughman's Lunches, 2 serving(s)

Number Of Ingredients 9

2 large crusty bread rolls or 1/2 baguette
1 -2 ounce fresh butter
8 ounces double Gloucester cheese or 8 ounces red leicester cheese
4 large pickled onions
4 tablespoons chutney (such as, branston pickle, Pan Yan Pickle or ploughman's pickle) or 4 tablespoons pickles (such as, branston pickle, Pan Yan Pickle or ploughman's pickle)
2 tomatoes
4 spring onions
salt
pepper

Steps:

  • Arrange the buttered bread on a large platter or plate; you can also leave the bread unbuttered, and place a pat of butter on the side instead.
  • Cut 4 ozs of cheese per person, it is nice to have a choice of two cheese, such as 2 ozs Cheddar and 2 ozs Stilton - arrange these on the same platter/plate.
  • Put the pickled onions and chutney or pickles on the side of the plate, along with a fresh tomato left whole and the spring onions.
  • Make sure there is salt and pepper available, as well as some good real ale or cider!
  • Enjoy!

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