Roasted Celeriac & Parsnip Soup

Roasted Celeriac & Parsnip Soup

Celeriac is a wonderful veg and alternative to potato, and thankfully these days its readily available. It also makes for a wonderful velouté or soup. In this instance, I have roasted it with parsnips before adding both vegetables to chicken stock and blitzing them to form a thick and velvety smooth soup. (If I had…

Pea, Mint and Lardon Soup

Pea, Mint and Lardon Soup

  Ingredients Should make enough for 6 500-600g of peas – fresh or frozen 500-600ml chicken stock 1½ onion – diced 6 cloves of garlic – sliced A hand full of mint – chopped 3 whole sprigs of mint 50g butter Salt Pepper 200ml double cream 200g lardons – preferably smoked Olive oil Good bread…

Leftover Turkey Soup

Leftover Turkey Soup

Ingredients (Serves 8-10) Leftover roast Turkey Leftover vegetables (optional) – chopped Leftover stuffing (optional) Leftover gravy 2 largish onions – diced Celery (optional) – chopped 6-8 cloves garlic – sliced Extra Vegetables (parsnips, carrots etc.) – chopped into bite sized pieces Chicken Stock/Water 1-2 Glasses of White Wine (optional) Sea Salt Pepper Olive Oil Rosemary…

Cod, Scallop and Cockle Soup

Cod, Scallop and Cockle Soup

Ingredients 200g cod, cubed 100g queen scallops Small jar of cockles, cleaned and out of their shells 1 large baking potato, peeled and diced 1 onion, diced 100g smoked lardons Handful of chopped parsley Handful of chopped tarragon 1 bay leaf 300ml double cream 300ml milk Salt Pepper Olive oil   Method In a medium…