When Dad took me to Preston for University one time, we were able to visit Burtonwood. Burtonwood in Warrington is now either developed land, with companies such as Ikea and Marks & Spencers built on it, or just open farm land.
But during the war, it was the largest American Air Force camp sending bomber aircraft over to Germany. Part of the M62, around junction 8 was the runway! As he spoke, I just absorbed all the stories and information with true fascination and dreamed of Richard Gere in Yanks.
Here is another great soup recipe, used during WW2 (apart from the cream).
55g (2oz) butter * 1 onion * 3 leeks, sliced * 225g (8oz) potatoes, peeled and cut into small cubes * 855ml (1½ pints) vegetable stock, made with 2 stock cubes * 90ml (3 floz) single cream (optional) * 2 tbsp fresh parsley, chopped * salt & freshly ground black pepper
Melt the butter in a large saucepan over a medium heat, add the prepared vegetables and sauté gently for 2-3 minutes until soft, but not brown. Pour in the stock, bring to the boil, then reduce the heat and simmer, covered, for 15 minutes.
Remove from the heat and cool slightly. Blitz in the food processor until smooth. Return to a clean saucepan, then season with salt & pepper. Re-heat and serve in warmed bowls, garnishing with cream and parsley.
I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.
This recipe comes from the section GREAT BRITISH DISHES, a selection of the best of British food.