Scottish Harvest Festival Soup Recipes

WINTER HARVEST VEGETABLE SOUP

Steps:

• In a Dutch oven over medium heat, cook and stir the carrots, celery and onions in butter and oil until tender. Add garlic; cook 1 minute longer. , Add the broth, potatoes, squash, apples, turnips, parsnips and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Stir in the basil, thyme and pepper; simmer 15 minutes longer or until vegetables are tender. Discard bay leaf before serving. Garnish with additional green onions if desired.

FALL HARVEST SOUP!

Steps:

• Melt butter in a large soup pot over medium heat; cook onions in butter, stirring frequently, until lightly golden brown, about 15 minutes. Pour chicken broth into onions and bring to a boil.
• Reduce heat to low, stir sweet potato and carrots into broth mixture; simmer until vegetables are tender, about 10 minutes. Stir apple, pear, and red pepper into the mixture; simmer until softened, about 5 more minutes. Use an immersion blender to blend the mixture into a smooth puree.
• Stir pumpkin puree, evaporated milk, honey, allspice, nutmeg, cloves, cinnamon, salt, and black pepper into soup; puree again with the immersion blender. Ladle into bowls; garnish each serving with a basil leaf.

SCOTTISH HARVEST FESTIVAL SOUP

Steps:

• Melt the butter in a large saucepan, place all the prepared vegetables into the pan and stir over a gentle heat to coat with the butter.
• Dissolve the stock cubes in the water and pour over the meat and vegetables.
• Add the salt and pepper and simmer gently over a low heat for 1½ hours.
• Remove the soup from the heat if not needed immediately.
• To serve, bring to the boil, check the seasoning and add more salt and/or pepper if desired.
• The soup may be liquidized or puréed and then reheated for a smoother texture, if preferred.