Thursday, 19 December 2013

Two new winter warming soups..................

We haven't made soup for a little while, but really theirs nothing better than a hot bowl of soup on a cold miserable day so the soup maker has been fired up to make 'Mushroom' soup (left) and Parsnip soup on the right. The mushroom soup has a little kick with a little sherry thrown in, delicious!

The beauty of making home made soups is you can adjust the seasoning and adapt just how thick or not you want your soup to be.  Plus you know exactly want your putting in.  So the ingredients for the mushroom was as follows:

8 x chestnut mushrooms (of course you can use whatever type you like)
1 x red onion
3 x cloves garlic
750 mls of vegetable stock
2 tablespoons half fat crème fraiche
2 tablespoons dry sherry
seasoning to taste

Dead easy, sautéed the garlic and onion in my soup blender.  Added the roughly chopped mushrooms, stock, seasoning and sherry.  Blended then cooked for 10 minutes.  Added the crème fraiche and adjusted seasoning if needed.  Further warmed for a couple of minutes then served with a little olive bread from Tesco's.

Next the Parsnip soup, now parsnips are lovely, particularly roasted with a traditional Sunday lunch. This soup is very flavoursome, as parsnips do have a strong rich flavour (in my opinion) so I found that by adding other vegetables such as leek and cauliflower makes it a little less parsnipy and also lowers the over all GI of the dish. The picture is the 2nd batch I made featuring cauliflower and leek!

1 x small leek
1 x small cauliflower
2 x small parsnips
750 mls vegetable stock
3 x cloves garlic chopped
2 tablespoons half fat crème fraiche
Pinch dry marjoram
seasoning to taste

Started the cooking process by steaming the vegetables first (to break them down to get them in my blender).  Added everything else except the crème fraiche and cooked for 10 minutes.  Finished with the crème fraiche, extra whizz, then served.  The first batch was served with a few bacon lardons which complements this soup very well.

Enjoy, till next time.

All the best,

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