50 Poor Man Winter Soups Our British Grandparents Ate to Survive in 1970s

On a frosty January morning in 1975, a gritter driver called Eddie Sowerby knocked on the back door of The Old Bell with an empty thermos. By the end of that month there were 14 flasks on our kitchen windowsill every night. In this one I'm going through 50 poor man's winter soups from all over Britain, five to a pot, from Yorkshire potato and onion and the London Particular to Cullen Skink, Scotch broth, and the soup Eddie asked for more than any other. Along the way you'll get the small, practical things that make each one work: which potatoes to use, why you rinse your barley, how to get a bone broth to set, and how to keep a cheap soup from ending up down the sink. If you enjoy hearing about how ordinary British folk got by, and about the pub kitchens that fed them, do subscribe so you don't miss the next one. And tell me in the comments: what went in your dad's or your granddad's flask on a cold morning, and what town were they working in? Soup, tea, or something nobody else would own up to. Pull up a stool and come back for a pint. Chapters: 00:00 1. Eddie's Empty Flask, 1975 02:48 2. Potato and Onion Soups 05:03 3. Pea and Ham: London Particular 07:11 4. Scotch Broth and Barley 09:10 5. Chicken Broth from Sunday's Carcass 11:09 6. Root Vegetable and Onion Soups 15:15 7. Butcher's Bone Broth 17:22 8. Cullen Skink and Fish Soups 19:16 9. Lentil Soup with Ham Hough 21:04 10. Kiddly Broth and Eddie's Farewell Tags: british winter soups, 1970s britain, poor man's soup, traditional british recipes, cheap soup recipes, scotch broth, cullen skink, british pub kitchen