food week 2 Cookery

Sheffield on a Plate: Week Two

Words by: Kelly Crampton

At Sheffield City College this week we were shown how to prepare quick, easy and cheap soups with ingredients from in and around Sheffield.

The ‘Masterchef’ Neil talked about the importance of making a good quality homemade stock explaining “It really gives a better depth of flavour than cubes”, he also said however that shop brought stock cubes will also make a delicious tasting soup if you don’t have time to make your own.

In pairs we made three soups: French onion, Minestrone and Chicken broth. All of which could easily be prepared in less than 30 minutes ( not including making the stock) and can be portioned up and frozen, making them a prefect last minute dinner served with a bit of bread.

French Onion Soup- Serves 4


300g Onions

4 Garlic cloves

½ tbsp Crushed white peppercorns

250g Butter

1 Bay leaf

Sprig of thyme

500ml White wine/Dry cider

1ltr Beef stock

100g Tomato puree

100g Plain flour

1 Bouquet garni

10g Sugar


1. Thinly slice all of the onions and add to a large saucepan with the butter. Fry the onions for around 5 minutes until they start to caramelise and turn brown. Put a lid on the pan and leave them to sweat off for a further 5 minutes

2. Add the thyme, bay leaf and peppercorns to the onions and stir through

3. Crush the garlic until it resembles a paste add to the onions along with the bouquet garni and sugar

4. Now add the flour and mix until the moisture from the onions is absorbed by the flour

5. Add all of the remaining ingredients and simmer until thickened. Serve piping hot with bread

Minestrone Soup- Serves 4

Minestrone Soup

Minestrone Soup


100g Carrot, diced

100g Swede, diced

200g Onions, diced

100g Leeks, thinly sliced

100g Cauliflower, broken into small florets

100g Courgette, quartered and sliced

100g Celery, thinly sliced

100g Peas

100g Fine beans, diced

A handful of Parsley, finely chopped

100g Tomato puree

1ltr Ham stock

50g Chopped tomatoes

4 Cloves Garlic, crushed

50g Plain flour

100g Chopped ham

50g Butter

1 Bouquet garni

50g Small pasta shells


1. Add butter to a pan along with carrot, swede, celery, onion, cauliflower and fry off

2. Add the garlic to the pan along with the tomato puree and bouquet garni

3. Stir through the flour to absorb all of the moisture, ensuring there are no lumps. Then add the stock along with chopped tomatoes

4. Leave to simmer until the liquid beings to thicken

5. Add the chopped ham and pasta shells and leave to cook for a further 5 minutes to allow the pasta to become soft

6. Add the remaining ingredients just before serving to ensure they do not lose their colour and the vegetables remain al dente.

Chicken Broth- Serves 4


50g Butter

100g Swede, diced

100g Carrot, diced

100g Leek, thinly sliced

100g Onion, diced

20g Parsley, chopped

50g Peas

1ltr Chicken stock

1 Chicken leg

50g Pearl barley

50g Red lentils

Sprig of thyme

1 Bay leaf


  1. Roast the chicken leg in the oven with a little oil for around half an hour. Once cooked leave to cool and remove the skin, flake off the meat and leave to one side
  2. Add the butter, carrot, onions, leek and swede to a pan and being to fry them off
  3. Then add the lentils and pearl barley, these should being to absorb the moisture from the vegetables
  4. Pour in the stock and add the bay leaf and thyme, then season to taste
  5. Add the cooked chicken meat and peas
  6. Serve when the pearl barley is tender, before service add the parsley at the last moment to retain its colour

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