Cosgrove Cook Book - Soups & Dips


1oz butter

1 ½lb parsnips (peeled and roughly chopped)

1 cooking apple (peeled, cored and roughly chopped)

2 pts chicken stock

½ tsp dried sage

2 whole cloves

½ pt milk

¼ pt single cream

Salt and pepper

Sage or parsley leaves and croutons to garnish

Melt the butter in a large saucepan, add the parsnips and apple. Cover and cook over a low heat for approx. 10 minutes, stirring occasionally.

Add the stock, sage and cloves. Bring to the boil and simmer over a low heat for approx. 30 minutes until the parsnip is softened.

Remove the cloves, cool soup slightly and puree.

Return the puree to the saucepan. Add the milk and cream and heat through gently.

Season to taste and serve hot, garnished with sage or parsley and croutons.

Makes about 3½ pts.



3oz butter                       2pts chicken stock

1 onion                           1 bay leaf

6oz Stitton cheese        Salt and black pepper

3oz flour                         ¼pt single cream

Thinly slice the onion and crumble the cheese.

Melt the butter and add the onion. Fry until soft, then add the Stilton. Stir with a wooden spoon until melted to a smooth cream.

Add the flour and cook for 5 minutes. Then add the stock, bay leaf and seasoning. Bring to the boil and simmer for 20 minutes. Add cream before serving.

Serves 6.



1 oz butter

1 small onion (peeled and finely chopped)

1 tbs cornflour ¾pt chicken stock Salt and black pepper Pinch of nutmeg 8oz frozen spinach

Melt the butter in a saucepan and add the onion. Cook gently for 5 minutes.

Stir in the cornflour and cook, stirring constantly, for 1 minute. Gradually stir in the stock, seasoning and nutmeg and bring to the boil.

Add the frozen spinach, cover and simmer for 15 minutes, stirring and turning the spinach occasionally. Puree in a blender, taste and adjust seasoning.

The soup can be frozen at this stage.

To serve, put the frozen soup into a saucepan, add 4 fl.oz creamy milk and reheat gently to boiling point. Reduce the heat and stir in 2 tbs double cream. Taste and adjust seasoning. Can be served with croutons.

Serves 4.

This is a tasty soup which can be made quickly using “store-cupboard’ ingredients.



2 medium green peppers              ¼ tsp oregano

¼ cup onion                                      1 tbs flour

2 tbs butter                                         ¼ tsp salt

1 chicken stock                                 ½ pt milk

Saute the chopped green peppers and chopped onion in half the butter until onion is golden. Add the chicken stock and oregano and simmer for 10 minutes. Then puree the mixture for a few seconds.

Melt the remaining butter in a pan with the flour and salt. Cook the roux until bubbly. Gradually add the milk, stirring constantly until the sauce thickens. Stir in the green pepper mixture.

Refrigerate and serve cold, 9arnished with chopped green pepper. (Also good served hot in the winter.)

Serves 6.



8oz cream cheese

4 tbs mayonnaise

5oz natural yogurt

3-4 tsp curry powder

2 lev.tsp finely grated onion

Salt to taste

1 tbs sultanas (optional)

Beat the cheese until smooth with the mayonnaise and natural yogurt. Stir in the curry powder and onion. Season. Sprinkle sultanas over the top, if liked.



1 pkt dried onion soup

½ pt soured cream

Mix the soup powder with the cream until smooth. Leave to stand for 2-3 hours before serving with crudites.

You can use plain yogurt instead of the soured cream for a less fattening dip!