Potato and butternut broth
Julie Newton, Catering Manager at Upton House, created this recipe. She describes this soup as 'easy and delicious'.
It's made with fresh autumnal ingredients. Any potato can be substituted for the pink fir apple if not available.
Ingredients
- 2 garlic cloves
- 1 finely diced onion
- 1 knob butter
- 3 potatoes (pink fir apple) peeled and diced
- 1 butternut squash, peeled and diced
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- 600ml (1 pint) water
- 3 chorizo sausages, skinned and sliced
- 1 desertspoon freshly chopped mixed herbs
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In a heavy bottom pan heat the butter. Dice the garlic with some rock salt and sweat with the onion in butter. Once soft, add the potato and a little of the water, to stop any catching on the pan bottom. After 5 minutes add the butternut squash and the remainder of the water. Cook for 20 minutes or until the vegetables are tender. Add the chorizo sausage and herbs. Cook for a further 5 minutes and serve
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Pumpkin and tomato soup
- 3 tablespoons olive oil
- 225g onion, finely chopped
- 3 sticks celery, finely chopped
- 900g pumpkin, peeled and cut in chunks
- 450g tomatoes, peeled and chopped
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- 1.5 litres vegetable stock
- 2 tablespoons tomato paste
- Dried thyme
- Salt and pepper to taste
- Chopped parsley to garnish
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Heat the oil and saute the onion and celery until soft but not coloured. Add the pumpkin and tomatoes and turn them in the oil for a couple of minutes. Add the stock, tomato paste, and dried thyme to taste. Simmer for about 40 minutes. Blend until smooth, season to taste with salt and pepper and serve very hot garnished with chopped parsley.
These quantities make at least 8 to 10 portions of soup. It's difficult to buy pumpkin in small quantities, but the soup freezes well, if there are any leftovers.
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Potato and watercress soup
- 1oz butter or olive oil
- 2oz white of leek
- 2pts veg stock
- 2oz onions
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- 1lb potatoes
- Seasoning
- Bunch of watercress
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Melt butter or oil,add sliced onions and leeks cook without colour add the stock and chopped potatoes ,season, add watercress simmer for 30mins liquidise ,season and serve.
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Sorrel and nettle soup
Pick a bucket of sorrel & nettle from wood land that is free of chemical pesticides etc. Remove stems and use the fresh young leaves.
- 1 Onion, Chopped
- 4 Large Handfuls each of Nettles and sorrel chopped
- 25g butter
- 25g Flour
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- 2pt good chicken stock
- Salt and pepper
- Cream.(Optional)
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Cook the nettles, sorrel and onion in butter until soft. Add the flour and cook for about 3 mins, stirring all the time. Add the stock and season well. Bring to the boil, and simmer for 5-10mins. Sieve before serving. Adjust the seasoning and add a little cream if desired.
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