Add stout to cheddar for a rich warming soup, in this recipe for quick St Patrick's Day supper.
200g extra mature Cheddar, grated, plus extra for garnish
800g potatoes, roughly chopped
1 onion, roughly chopped
1 garlic clove, roughly chopped
1 carrot, roughly chopped
2 parsnips, roughly chopped
2 thyme sprigs, plus extra for garnish
1 litre water
2 tbsp Worcestershire sauce
Place the chopped potatoes, onion, garlic, carrot and parsnips in a large saucepan. Pour in the stout, add the leaves from the thyme sprigs and season. Bring to the boil, then simmer for 20 mins until the vegetables are soft. Blend until smooth in a food processor. Return to the heat and simmer while stirring in the water. Bring to the boil and add the Worcestershire sauce. Mix in the grated cheese until melted. Divide between bowls and top with the extra cheese and thyme.
More recipes using stout in the March 2018 issue of LandScape magazine...
- Stout and rabbit stew
- Black velvet cake
- Braised beef in stout
- Stout and beef pie
- Stout and black treacle bread
2 tbsp olive oil
8 spring onions, sliced
225g potatoes, peeled and diced
handful of wild garlic
600ml vegetable or chicken stock
350g shelled peas
handful of wild garlic leaves
handful of fresh mint leaves
salt and freshly ground black pepper
2 tbsp double cream
chopped wild garlic leaves to garnish
Heat the oil in a large saucepan and sauté the onions until softened for 1 min.
Add the potatoes and stock and bring to the boil. Reduce the heat and simmer gently for 20 mins. Add the peas.
Roughly chop the wild garlic and mint leaves and add to the pan, simmer for 5 mins. Remove from the heat and allow to cool slightly then purée. Return to the pan and reheat gently.
Season to taste with salt and pepper and ladle into bowls. Serve topped with a little cream and wild garlic leaves to garnish.
Other wild garlic recipes from our Mar/Apr 2014 issue:
• Wild garlic butter
• New potato salad with wild garlic mayonnaise
• Pan-fried sea bass with lemon and wild garlic
• Oat cakes with wild garlic
• Lamb kebabs with a wild garlic baste
1 onion, finely chopped
large sprig mint, plus mint leaves to garnish
900ml vegetable stock
salt and pepper
100ml double cream, plus extra to serve
Melt the butter in a large saucepan and add the onion. Cook over a low heat for 10 mins, stirring occasionally, until the onion softens and begins to brown. Remove the leaves from the mint sprig and add to the pan with the peas and stock. Bring to a boil then reduce the heat and simmer gently for 15 mins until the peas are tender. Blitz in a food processor until smooth. Season to taste then stir in the double cream, reheating without boiling. Serve garnished with the mint leaves and a swirl of extra cream.
Other winter soup recipes from our Jan/Feb 2015 issue:
• Scotch broth
• Devon crab soup
• Cullen skink
800g parsnips, peeled
1 onion, peeled
1 litre vegetable stock
50ml dry white wine
Salt and pepper
4 tbsp. oil
½ bunch parsley
100g whipping cream
1-2 tsp. cornflour
½ tsp. sugar
1 tbsp. crème fraîche
1-2 tsp. milk
Wash parsnips and set aside a medium-sized one. Chop onions and parsnips into cubes. Heat the butter and sauté the onions. Add the parsnips and sauté lightly altogether. Add the stock, wine and seasoning. Cover and simmer for about 30mins. Cut the remaining parsnip into thin slices. Stir-fry in 4 tbsp. of heated oil for 5-6mins until crispy, remove from pan and season with salt. Wash the parsley, shake dry. Pick off the leaves and chop them finely. Stir cream and cornflour together. Purée the soup well, return to pan, add cream mixture, re-heat and season with salt, pepper and sugar. Mix the crème fraîche and milk. Using a spoon handle or knife tip, add swirls of crème fraîche to the soup and sprinkle with parsley and parsnip chips
Other parsnip recipes in our Nov/Dec 2012 issue:
• Honey baked parsnips
• Parsnip wine
• Parsnip cake
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