Cream of Mushroom Soup (Serves 4)
A velvety, earthy soup- which can be made even more luxurious by adding a swirl of truffle oil...
Ingredients: 50g Salted Butter
300g Mushrooms
1 Onion
4 Cloves of Garlic
4 Sprigs of Thyme
500ml Chicken/Vegetable Stock
100ml Double Cream
Method:
1. In a medium sized pan, sweat the onions and garlic in the butter for 10 minutes on a medium heat until the onions have softened.
2. Than add the mushrooms and thyme, cooking on a high heat for a further 3 minutes.
3. Add the stock, cook for 5 more minutes. Take of the heat, and stir in the double cream.
4. Season to taste with salt and ground black pepper, before blitzing in a food processor until smooth. If the soup is still not at the desired consistency, pass through a fine sieve or shinois.
5. Serve immediately.
Celeriac & Horseradish Soup (Serves 4)
A rich, velvety soup which can warm you up on a rainy day...
Ingredients: 500g Celeriac (Peeled & Diced)
2 Cloves of Garlic (Peeled & Crushed)
4 Sprigs of Thyme
1 Onion (Peeled and Diced)
1 Tablespoon Fresh Horseradish
600ml Full-Fat Milk
600ml Vegetable Stock or Water
150ml Double Cream
Method:
1. In a large pan, sweat off the celeriac, onion, garlic, horseradish and thyme in a knob of butter on a medium heat for 10-15 minutes until the celeriac starts to soften.
2. Once soft, add the milk and vegetable stock and bring to a simmer. Turn down the hob down to a low heat, to avoid boiling the soup.
3. After 20-25 minutes or the celeriac is soft transfer the contents of a pan to a food processor and add the cream. Blitz until smooth and pass through a sieve/shinois if you want an even smoother consistency.
4. Season to taste with salt and ground black pepper and serve.
Note- If you can't get hold of fresh horseradish, use horseradish sauce. But add at the end of the cooking process with the cream, not at the beginning.
Jerusalem Artichoke Soup (Serves 6)
Although not the most attractive or commonly used vegetable in the World, they pack a wonderfully subtle nutty and earthy flavour. But get hold of them as soon as you can as they're almost at the end of their season...
Ingredients: 500g Jerusalem Artichokes (Peeled and Sliced)
1 Onion (Peeled and Sliced)
4 Sprigs of Thyme
4 Cloves of Garlic (Peeled and Crushed)
500ml Full-Fat Milk
500ml Vegetable Stock or Water
200ml Double Cream
Method:
1. On a medium to large based saucepan soften the jerusalem artichokes, garlic, onions and thyme with a small knob of butter on a medium heat. Do not allow to colour, as this is a white soup and will effect the overall outcome otherwise.
2. Once softened add the milk and stock/water, bring to the boil and turn down the heat to a simmer so the flavour does not become impaired.
3. After 35-40 minutes or until the artichokes are soft add the double cream and warm through.
4. Transfer the contents to a blender (removing the thyme) and blitz until smooth. If you want it extra smooth pass through a sieve or shinois.
5. Season to taste with salt and white ground pepper and serve.
Sweet Potato & Chorizo Soup (Serves 4)
Completely unsuitable for vegetarians, but a soup that any carnivore would crave...
Ingredients: 4 Sweet Potatoes (Peeled and Diced)
1 Onion (Peeled and Diced)
2 Cloves of Garlic (Peeled and Crushed)
1 Litre of Chicken Stock
100g Chorizo (Diced)
1 Tablespoon of Paprika
1 Teaspoon of Chilli Flakes
Method:
1. In a medium based saucepan sweat off the sweet potato, onion, garlic and chorizo at a medium/high heat for 5 minutes.
2. Once softened, add the chilli flakes and paprika and continue cooking until the spices have been rendered out.
3. Add the chicken stock and turn the hob down to a medium heat.
4. After 15-20 minutes or once the vegetables are soft transfer the contents to a food stand blender or blend by hand until smooth. If needed pass the contents through a fine sieve or shinois for the desired consistency and smoothness.
5. Season to taste and serve.
Curried Sweet Potato Soup (Serves 4)
A lot more suitable for vegetarians, with a spicy curry kick...
Ingredients: 4 Sweet Potatoes (Peeled and Diced)
1 Onion (Peeled and Diced)
4 Cloves of Garlic (Peeled and Crushed)
1 Thumb-Sized Piece of Ginger (Peeled and Sliced Finely)
1 Teaspoon of Chilli Flakes
1 Teaspoon of Turmeric
1 Teaspoon of Cumin
1 Teaspoon of Coriander
1 Teaspoon of Garam Masala
1 Litre of Vegetable Stock
Method:
1. In a medium based saucepan sweat off the onion, garlic, ginger and spices at a medium/high heat for 5 minutes to soften the onion and cook out the spices.
2. Add the sweet potato and cook for a further 5 minutes.
3. Once the sweet potato has softened add the vegetable stock and turn down the hob to a medium heat.
4. After 15-20 minutes or once the vegetables are soft transfer the contents to a food stand blender or blend by hand until smooth. If needed pass the contents through a fine sieve or shinois for the desired consistency and smoothness.
5. Season to taste and serve.
