Yorkshire Recipes


Kitchen Garden Soup

Kitchen Garden Soup – this is a recipe that has its origins long ago in the Yorkshire Dales, but has clearly been given a couple of extra modern tweaks along the way.  The inclusion of bouquet garni and tomato puree gives the game away; our ancestors would have undoubtedly thrown in a handful of herbs, but not a bouquet garni!  But, bouquet garni or no bouquet garni, if you are looking for a filling and tasty winter soup, this will be right up your Moor or down your Dale.


  • 1 oz (28g) margarine
  • 1 onion peeled and chopped
  • 8 oz (225g) potato, peeled and diced
  • 4 oz (113g) parsnip, peeled and diced
  • 4 oz (113g) turnip, peeled and diced
  • 4 oz (113g) leeks, washed and shredded
  • 2 oz (55g) mushrooms, washed and sliced
  • 2½  pints (50 fl oz) of beef stock
  • 1 teaspoon Worcester sauce
  • 1 teaspoon tomato puree
  • 1 bouquet garni (or a small handful of mixed herbs from your own garden – Sage, Bay leaf, Rosemary etc)
  • 2 oz (113g) long grain rice


  1. Melt the margarine in a large pan and gently fry the onion until it is soft and translucent (but not brown)
  2. Add all the vegetables and fry for 5 minutes, stirring frequently
  3. Add the stock, Worcester sauce and season lightly
  4. Add the bouquet garni (or your own herbs) and tomato puree and bring to the boil
  5. Cover and simmer for 15 minutes. Add the rice and simmer for a further 10 minutes.
  6. Taste to make sure the rice is properly cooked before serving; give it a little more time if needed.


Hilary Whitbread (1987) A Year in a Yorkshire Kitchen.  Dalesman Publishing.

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