LARGO BAY SAILING CLUB WINTER SOUP
Alasdair Sneddon's Cock-a-Leekie	- Winter Series 2006.
The Upper Largo Hotel was not involved on this occasion!! Ingredients A couple of chickens to about 4 kg (the last ones in Sainsburys are fine) 4 litres of water 1 large Onion 2 or 3 Carrots a couple of bay leaves half a dozen good sized  leeks a handful of rice some butter some prunes (optional) Method Make a stock by simmering the chicken with the onion and a couple of whole carrots, the bay leaves - maybe some whole black peppercorns - for 2 hours Strain and separate the fat (most important- a gravy separating jug is worth the hassle) Dice the chicken meat small and reserve Chop the leeks including a good bit of green (In the club the soup is served in mugs so small pieces are best - if using a soup bowl quite large is good) Dice the remaining carrot very small -5mm cubes (see above) Sweat the leeks and carrot in hot butter - do not burn! Pour in the hot stock, throw in the rice  and bring to a simmer for about 45 minutes Season with salt and a generous grind of black pepper Add as much of the chicken as you want. In the past, this was served as a another course with Caper Sauce - not a bad idea Add the prunes if desired. I don't bother as they have to be left for half an hour or so but get sloppy if left too long. Serve with Oatcakes
Alasdair Sneddon's Mediterranean Tomato	Winter Series 2007
Arrive at the sailing club to discover that no soup has been made and racing has started. Run (well sort of) home, root through the cupboards and find the following.......... Ingredients A number of green and red peppers diced 3 Large onions diced 2  carrots diced 2 tins of tomatoes 1 dessert spoonful of pesto 1 teaspoon garlic paste some paprika olive oil 1.5  litres of vegetable stock made with Marigold Vegetable Bouillon Method Heat the oil in a pressure cooker and sweat all the onion gently Toss the peppers in oil and grill quickly until edges slightly charred Boil the kettle and make the stock according to instructions Sling stock, tomatoes, peppers and other ingedients into the pressure cooker and cook on high pressure for about 15 minutes Look out the window to see that all but one boat is upside down and reckon they'll be back on shore shortly Depressurize pot, season to taste and take down to club house	Alasdair, a past Commodore, has many soup recipes.  He takes nearly all the photos so there aren't many of him fortunately.  This was taken, minutes before he was submerged by more paperwork, by Maggie MacIver