The Nine O' Clock Show

Carole in Meppershall's Leek and Potato Soup

3 good size leeks
850ml (1 and a half pints) of white stock or water
2 tablespoon cream or evaporated milk
850g (1lb.) potatoes
42g (1 and a half.oz) margarine or butter
2 tablespoons milk

Slice the leeks using some of the green parts to give it some colour. Heat the butter in the pan and cook the leeks for about 5 min taking care they do not discolour. Add the sliced potatoes, stock and seasoning cook steadily for 30 min. Sieve or blend the soup return the soup to the heat adding the milk or cream and reheat without boiling.

Viv in Luton's Spicy Butternut or Pumpkin Soup

Boil up chicken or vegetable stock add cubed squash/pumpkin, cumin & chilli and cook through. Season with salt and pepper, blitz and serve.

"Really Yum! A great cold soother", says Viv.

Colin's Simple Tomato Soup

Heat some tomato passata basil and oregano. Add chopped mushrooms a crushed clove of garlic and caramelised onion. Add a glass of white wine and water to taste.

"Simple but delicious!"

Paul's Broccoli Soup*

*This is stolen unashamedly from Gordon Ramsay, and is the only way I'll eat broccoli.

Serves 2-3.

One head of broccoli
Water
Salt
Pepper
Olive oil

Optional
Goats cheese
Walnuts

Cut off florets, and add to boiling water. Place lid on pan and boil for 4 mins. Then scoop out the florets and add to a blender, or place in a container which you can use a hand-held blender. Put a small amount of the cooking water into the blender and whizz up. Adjust the amount of water until it's a nice consistency and season. You can serve it like this, or to show off put a walnut in a bowl, place a slice of some decent goats cheese on top and pour the soup around the pillar. A dash of olive oil finishes the dish off nicely. Nice one Gordon.