Page 46 - Phonebox Magazine August 2011

Summer Soup Kitchen Cook Off - Continued
Soup 3: BEANS CAFE Mushroom and Spinach soup (serves 4)
500 g Mushrooms, sliced
100 g Fresh spinach
200 g Potato, peeled and cubed 2 garlic cloves, crushed.
100 g Onion, finely chopped
1 litre Vegetable stock
150 ml Single cream
2 tbsp vegetable oil Salt and pepper
Method
Heat the oil in a 3 litre pot. Add the onion and gently fry until transparent. Add the mushrooms and stir-fry over a high heat for 5 minutes. Add crushed garlic, cook for a further 30 seconds. Pour in vegetable stock, add cubed potatoes and cook covered for 10 minutes until potato is tender. Take off heat and add spinach and let it wilt in the hot broth for 1 minute. Liquidise with a hand blender until smooth. Pour in cream and season to taste. Serve with freshly baked bread.
Soup 4: SWAN INN & BISTRO Irish Broth with Pearl Barley (serves 4)
2.5 lb lamb chops cut into 5cm cubes 3 tbsp plain flour
2 medium onions roughly chopped
3 carrots
5 large potatoes cut into 5cm cubes 2 tbsp pearl barley
2 bay leaves
1 sprig fresh thyme
2 pints beef stock
Method
Trim the meat and coat in seasoned flour. Seal meat in oiled saucepan, remove and rest. De-glaze pan with the red wine. Add all the vegetables and thyme and gently sweat down until soft. Add the pearl barley and return the meat to the pan. Add the stock. Check the seasoning and adjust if necessary. Simmer for 2.5 hours. Check consistency and seasoning frequently. Skim off any impurities from the surface. Serve in warm bowls and garnish with chopped parsley and piles of warm Sourdough.
Who is it going to be? THE SWAN,THE BULL, BEANS, OR THE BELL AND BEAR? Vote for the soup you want to see cooked for the homeless on: FACEBOOK.COM/PHONEBOXFOODIE (SEE PAgE 45)
46 Phonebox Magazine