Yorkshire Recipes


‘A Good Soup From Leeds’

So here’s something else that’s good from that excellent city – ‘A Good Soup from Leeds’, taken from Joan Poulson’s book, ‘Old Yorkshire Recipes’.

It is particularly good if you are vegetarian, as there’s no meat in it.


  • 2 oz (55g) butter
  • 2 oz (55g) lentils
  • 3 pints of light stock
  • 1 medium sized onion, chopped
  • 1 oz (28g) pearl barley
  • 8 oz (225g) carrots, peeled and finely chopped
  • A pinch of sugar
  • Fresh chopped parsley, or ½ teaspoon dried parsley


  1. Melt the butter in a pan and saute the chopped onions until golden
  2. Add the carrots to the onions and butter; stir the mixture over a low heat for a few minutes
  3. Add the stock and all the other ingredients. Season well.
  4. Bring to the boil and reduce the heat.
  5. Cover and simmer for approximately 1½ hours.
  6. Add parsley 10 minutes before serving.

Source: Joan Poulson (1974) Old Yorkshire Recipes’. Hendon Publishing Co.

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