It’s November, it’s
getting very cold and that can only mean one thing- it is soup weather! If you
are rushed of your feet during the day and especially if your job keeps you
outdoors, soup for lunch is a dream come true. I have some lovely recipes for
you. These soups can be made up a few
days in advance and kept in an airtight container in a fridge.
Cognac, mushroom and Chestnut Soup
-
1 large shallot,
chopped
-
3 sprigs of thyme
-
1 teaspoon of dried
rosemary
-
100ml cognac
-
500ml vegetable stock
-
500g brown, organic
mushrooms, sliced
-
Packet of cooked
chestnuts
1.
Pour a tablespoon of
olive into a pan and heat up
2.
Add the shallot,
thyme, rosemary and season with salt and pepper (a pinch of each)
3.
Add the mushrooms
4.
When your shallot is
starting to caramelise (get golden brown) and the mushrooms are staring to
colour, remove the thyme
5.
Pour the cognac in and
bring to boil, wait until all nearly absorbed
6.
Pour the stock in
7.
Throw in the chestnuts
and simmer 30-45 minutes (if you want to speed the process up- just boil for
10-15 minutes)
8.
Whiz in a blender
until smooth and season to taste
9.
Serve as is or drizzle
with truffle oil for extra luxury
You could also serve with a Parmesan Crisp
1.
Sprinkle a generous
layer of parmesan onto a baking tray lined with baking sheet, create a shape of
your liking using a cookie cutter
2.
Bake in a hot oven
(190C) for a few minutes and leave to cool (or mould and then cool)
Spiced lentil and chickpeas soup with feta and pomegranate
-
1 shallot, chopped
-
1 teaspoon Garam
Masala
-
½ teaspoon ground
cumin
-
½ teaspoon dried
chilli flakes
-
A handful of orange
lentils
-
A handful of green
lentils
-
Tin of organic chickpeas
-
500ml vegetable stock
-
Pack of feta
-
Seeds from 1 pomegranate
1.
Start of by frying the
shallots off with a pinch of salt in a
little olive oil until golden brown
2.
Add the spices and fry
for 1 minute
3.
Pour the stock in and
add the lentils and chickpeas
4.
Simmer for 40 minutes
until the lentils are soft
5.
Blend the soup and
serve topped with crumbled feta and pomegranate seeds whilst hot
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