Tag Archive: soup

  1. Traditional Scottish Cullen Skink

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    We love this Traditional Scottish Cullen Skink recipe. One of the favourites among the ProWare staff of all our 6 nations Rugby recipes, this hearty Scottish soup will surely be enjoyed by all. This soup is very similar to an American/Canadian chowder but has a more smokier taste to it.

    When making this recipe it’s best to use un-dyed fish, in fact you can also substitute any smoked fish you wish! A yellow looking dyed haddock is available at most supermarkets but the colour comes from a dye rather than the smoking process. You can find un-dyed smoked haddock at Waitrose, Ocado or a fish monger, it is kiln smoked rather than ‘liquid smoked’.

    Cullen skink is very simple with only a few ingredients and as such we were very pleased with the delicious result. There isn’t even garlic in it and I love garlic! It’s definitely not lacking without it.

    Our 26cm Copper Base Sauté Pan is the perfect pan for poaching the haddock in this recipe. It has a larger capacity than it’s Copper Tri-ply equivalent, glass lid so you can see exactly when it starts to boil as well as having much deeper sides therefore enabling you to poach the large portion of haddock in one go.

    You also don’t need to eat a large bowl of it as it’s very filling and we like that it’s not too rich at the same time too. Enjoy!

    Serves: 4-5
    Prep time: 15 minutes
    Cooking time: 45 minutes


    • 900g Smoked Haddock
    • 1 medium onion, peeled and finely chopped
    • 1 leek, finely chopped
    • 1L whole milk
    • 30ml butter
    • 500-600g potatoes (we used 3 medium sized potatoes), peeled and cubed
    • Salt and pepper to taste
    • 1 bay leaf
    • Chopped chives
    • A small amount of butter/oil for frying


    Cooking Method

    1.  Lay the fish in the sauté pan and cover with milk. Add the bay leaf, cover and gently bring to the boil. Once the milk has boiled, the fish should be cooked. Remove a piece of fish to test, it should easily flake. Then remove the rest of the fish from the pan and set aside to cool.
    2. Place the stockpot/saucepan over a low to medium heat and melt the butter. Add the onion and leek then sweat the vegetables with the lid on without browning them for about 10 minutes.
    3. Once softened, add the potato and stir to coat with butter. Pour in 700ml of the haddock cooking liquid, 250ml of water and add the bay leaf. Bring to a simmer and cook until the potato is tender.
    4. While the potato is cooking, flake the haddock into bite sized pieces removing any skin and bones as you go.
    5. Once the potato is tender use your slotted spoon to remove about 1/3 of the potato and leek mixture and set to one side in a bowl.
    6. Discard the bay leaf and mash the remaining potatoes in the pan until the soup has thickened to your liking. Now add 3/4 of the haddock to the saucepan and return the un-mashed potatoes, onions and leeks.
    7. Give your saute pan a quick rinse out and heat some oil/butter in the bottom of the pan to a high heat and quickly fry the remaining haddock until slightly crisp on the edges.
    8. Season the soup to taste with salt and freshly ground pepper. Top each bowl with the crispy haddock mixture, a sprinkling of chives and enjoy with a slice of sourdough bread.
  2. Jerusalem Artichoke, Wild Mushroom and Truffle Soup

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    Packed full of earthy yet delicate flavours, this stunning Jerusalem Artichoke, Wild Mushroom and Truffle Soup is perfect for those colder Spring evenings that sneak up on you and is also quick and easy to make.

    We are always trying to champion zero-waste cooking and this recipe is a great opportunity for this. This Jerusalem Artichoke, Wild Mushroom and Truffle Soup is a great way to use up different bits of chicken because you can make the most of the thigh skins or you can use leftover chicken to make a homemade stock. It could be served as a dinner party starter, or a light weekday lunch or dinner – the choice is yours!

    Jerusalem Artichoke season runs from March to May and the Wild Mushroom season kicks off in late April to early May so this dish makes a great ode to British produce.

    Jerusalem Artichoke, Wild Mushroom and Truffle Soup

    If you like to meal prep then this recipe is ideal because you can bulk up the components and save portions for later in the week or freeze for another day! We used our Copper Tri-Ply 24cm Stock Pot for this recipe and you can see what we love about the range here. Don’t forget that our stock pots come in Copper Base and Stainless Steel Tri-Ply too.

    Serves: 4
    Cooking time: 30 minutes

    Prep time: 15-20 minutes


    • 4x chicken thigh skins
    • 700g artichokes, peeled and thinly sliced
    • 250ml milk
    • 300ml chicken stock
    • 1x onion finely chopped
    • 1x bay leaf
    • 30g butter
    • 150g wild mushrooms
    • 100ml double cream
    • Pinch of white pepper
    • ¼ tsp nutmeg, grated
    • Chopped parsley to garnish
    • Drizzle of truffle oil


    Cooking Method

    1.  Pre-heat the oven to 180 degrees.
    2. Melt the butter in the stock pot over a low to medium heat and add the onions with the bay leaf, plus a pinch of salt, then fry for 5-8 minutes until they soften and turn translucent.
    3. Add the Jerusalem artichokes with a pinch of salt and fry for a further 5 minutes and then add the chicken stock and milk. Simmer gently until the Jerusalem artichokes turn soft.
    4. Place the chicken skin side down on a chopping board and scrape off any excess fat and meat using a small, sharp knife.
    5. Lay the skin stretched out on a greaseproof lined roasting tin and sprinkle it with some salt. Then, put another sheet of greaseproof paper on top of the skins and weigh it down with another tray. Roast in the hot oven for 10 minutes until crispy and golden then set aside.
    6. Add a splash of oil to the frying pan and fry the wild mushrooms until crispy then set them aside.
    7. Blend the Jerusalem artichoke soup until smooth, then season with salt and white pepper plus the nutmeg. Fold through the double cream.
    8. Ladle the soup into bowls, then swirl over truffle oil and garnish with the mushrooms, crispy chicken skin and chopped parsley.

    If you have tried this recipe out then let us know what you thought!

  3. Fish Chowder courtesy of our friends at field&flower

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    As the Autumn weather creeps in and our minds turn to soups and stews, it’s easy to forget the comfort to be had from a good piece of fish. Delicate flavour in a rich and creamy broth, a generous spoon of chilli and pleasing undertones of heat, our fish chowder has all the substance we crave in the winter months.

    Also, if you’re interested in entering a competition to win one of our Copper Tri-ply 24cm Stockpots and a fabulous 3-month field&flower subscription, make your way over to their website. Link . 

    Recipe Courtesy of field&flower

    Serves: 8

    Preparation Time: 15 minutes

    Cooking Time: 30 minutes



    • 2 x field&flower fish pie mix
    • 1 x field&flower streaky bacon, unsmoked
    • 2 tbsp vegetable oil
    • 2 large onion, chopped
    • 4 garlic cloves, crushed
    • 4 spring onions, finely sliced
    • 2 tbsp plain flour
    • 1.2ml fish stock, made from 2 fish stock cubes
    • 1kg new potatoes, halved (or quartered if large)
    • 600ml milk
    • 300g frozen sweetcorn (or fresh)
    • 8 tbsp single cream
    • Pinch of chilli powder
    • Seasoning to taste

    Cooking Method

    1. Heat the oil in a stockpot or large saucepan over a medium heat, then add the onion, bacon and garlic. Cook for 8-10 minutes until the onion is soft and the bacon is cooked. Stir regularly to avoid burning the garlic. Stir in the flour and cook for a further 2 minutes.
    2. Pour in the fish stock and bring to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 minutes until the potatoes are cooked through.
    3. Add the chilli powder, milk and seasoning to taste.
    4. Tip in the fish pie mix and gently simmer for 4 minutes. Add the cream and sweetcorn and simmer for 1 minute more.

    To serve

    1. Check the seasoning and serve with the spring onions on top.
  4. Chilean Bean Stew with Tomato Salad

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    This Chilean Bean Stew (also known as Porontas Granados ) with Tomato Salad is my husband’s favourite vegan meal. Coming from a big meat eater, I think that might mean something. I’ve made this recipe many times before; for family, vegan/vegetarian friends and also big dinner parties too and the feedback is always really good often with people asking for the recipe…so here goes!

    ProWare's Chilean Bean Stew

    I love this recipe as it’s hearty yet somewhat light when served with a topping of tomato salad. It is the perfect post exercise recipe as you can make it before if you want and heat it up when you get in. It’s fairly quick to make though as far as stew’s go because of the lack of meat you don’t need to slow cook it for very long.

    Ingredients Chilean Bean Stew, butternut squash, leeks, corn, basil, tomatoes, red pepper, coriander, onion, lime

    Also, this recipe is fabulous made in the autumn when pumpkin and squash are in season, so do give a go in the next few weeks. I can guarantee you won’t be disappointed.

    Written by Corin


    Serves: 6

    Prep time: 15 minutes

    Cooking time: 30-40 minutes


    Chilean Tomato Salad

    • 5 ripe plum tomatoes, sliced
    • 1 medium red onion, thinly sliced
    • 4 tablespoons olive oil
    • 2 tablespoons fresh lime juice
    • handful of chopped coriander
    • salt and freshly ground pepper
    1. Arrange the tomatoes and red onions on a large plate or bowl.
    2. Whisk the lime juice and olive oil together and season with salt and freshly ground pepper to taste.
    3. Pour evenly over the top of the salad and garnish with chopped coriander.


    • 4 tablespoons olive oil
    • 1 medium onion, chopped
    • 1 red pepper, chopped
    • 2 leeks, cut in half lengthwise then cut in thin semi circles
    • 1 tablespoon smoked paprika *can substitute regular paprika but the smoked variety adds a wonderful flavour
    • 1 tablespoon dried oregano
    • 1/2 teaspoon ground black pepper
    • 1 tablespoon fine polenta
    • 450g peeled, deseeded and cubed pumpkin *can substitute butternut squash or similar
    • 3 corn cobs, kernels chopped off the cob
    • 400g can of butter beans, drained and rinsed
    • 400g can haricot beans, drained and rinsed
    • 725ml vegetable stock
    • Handful of chopped basil leaves
    • Salt to taste


    • Knife
    • Chopping board
    • Stock pot or heavy based casserole
    • Wooden spoon
    • Peeler

    Cooking Method Stew

    1. Heat the oil in the stockpot over a medium heat, once hot add the onion, pepper and leeks sautéing until soft.
    2. Stir in the paprika, oregano, black pepper and polenta then add the pumpkin, corn, drained beans and vegetable stock.
    3. Bring to a gentle boil and simmer until the pumpkin is soft but not breaking down.
    4. Stir occasionally to prevent sticking and add a little more water if necessary. The sauce will become thick and hearty.
    5. Add the chopped basil and season to taste.
    6. Serve in a bowl topped with Chilean salad and chopped coriander leaves.