SHOPPING LIST: Cooking Skills: Soups and Stocks 1, Chapter 5 (Hearty Soups)

Red lentils, yellow split peas, tinned cannellini beans, ham hock stock and the shredded ham from chapter 1 (or a smoked ham hock), chicken thighs on the bone, leeks, prunes (optional), pearl barley or long-grain rice, onions, carrots, celery, garlic, savoy cabbage, cavolo nero or kale, a tin of chopped tomatoes, stale bread, cumin, turmeric, bay leaves, thyme, parsley, lemons, olive and rapeseed oil, your own stocks or low-salt cartons, flaked sea salt and black pepper.

Red lentil soup (4 portions)
[ ] 2 tbsp rapeseed oil
[ ] 1 onion, chopped
[ ] 1 carrot, diced
[ ] 2 garlic cloves, sliced
[ ] 1 tsp ground cumin
[ ] ½ tsp turmeric
[ ] 200 g red lentils, rinsed
[ ] 1 litres vegetable stock, unsalted
[ ] 1 lemon, juice
[ ] 2 tbsp chopped coriander or parsley

Split pea and ham soup (6 portions)
[ ] 250 g yellow split peas, rinsed
[ ] 1.5 litres ham hock stock (chapter 1), unsalted
[ ] 1 onion, chopped
[ ] 2 carrots, diced
[ ] 1 celery stick, diced
[ ] 2 bay leaves
[ ] 150 g shredded ham from the hock
[ ] 1 tbsp rapeseed oil
[ ] 2 tbsp chopped parsley

A cabbage and bean soup (ribollita-style) (4 portions)
[ ] 3 tbsp olive oil
[ ] 1 onion, chopped
[ ] 2 carrots, diced
[ ] 2 celery sticks, diced
[ ] 3 garlic cloves, sliced
[ ] 400 g tin of chopped tomatoes
[ ] 800 ml vegetable stock, unsalted
[ ] 2 tins of cannellini beans (400 g each), drained
[ ] 200 g cavolo nero or savoy cabbage, shredded
[ ] 2 slices of stale bread, torn
[ ] 1 tbsp red wine vinegar

Cock-a-leekie (6 portions)
[ ] 4 chicken thighs, bone-in, skin removed
[ ] 1.5 litres chicken stock (chapter 1), unsalted
[ ] 4 leeks, sliced
[ ] 60 g pearl barley or long-grain rice, rinsed
[ ] 6 prunes, stoned and halved (optional)
[ ] 1 bay leaf
[ ] 2 tbsp chopped parsley

For the experiments
[ ] A heavy-based pan
[ ] A potato masher
[ ] Stale bread