Recipe: Harvest Soup
This was dinner yesterday, and Simon's dinner tonight too!
1 large onion squash, or a Crown Prince or a large butternut, deseeded then roasted until very soft (skin comes off easier after cooking)
1 large sweet potato, peeled and chopped into small pieces
3 parsnips, peeled and chopped into small pieces
1/2 a medium sized chorizo sausage, mild also peeled and chopped into small pieces
1 large leek, cut in half then sliced into half rings
2 large shallots
1 x 1" piece of ginger, grated
3 cloves garlic, smooshed
1 pint chicken stock (I used a Knorr liquid stock pouch)
1 pint water
Cinnamon
Nutmeg
Quarter the squash, hollow out the seeds, drizzle with olive oil and pop it in the oven on a medium heat to roast until it's very soft. Leave to cool, then peel off the skin.
Fry the chopped leeks and shallots in olive oil for about 5 minutes, then add in the garlic, mix well and then lower the heat and cover to let them soften.
Add the chorizo and stir fry until the colour starts to leech out.
Add in 1 tsp cinnamon and the grated ginger. Mix well.
Add in all the root vegetables, mix well, and pour in the stock.
Add enough water to cover the veg by about an inch and then leave to simmer until the vegetables are cooked.
Add in the pumpkin/squash pieces and crush them into the liquid with a potato masher or the back of a spoon.
Taste the soup and adjust the seasoning if you think it needs it.
I added in a half cup of mead at this point and let it cook off, but that isn't necessary.
Grate a wee bit of fresh nutmeg over, and serve.
1 large onion squash, or a Crown Prince or a large butternut, deseeded then roasted until very soft (skin comes off easier after cooking)
1 large sweet potato, peeled and chopped into small pieces
3 parsnips, peeled and chopped into small pieces
1/2 a medium sized chorizo sausage, mild also peeled and chopped into small pieces
1 large leek, cut in half then sliced into half rings
2 large shallots
1 x 1" piece of ginger, grated
3 cloves garlic, smooshed
1 pint chicken stock (I used a Knorr liquid stock pouch)
1 pint water
Cinnamon
Nutmeg
Quarter the squash, hollow out the seeds, drizzle with olive oil and pop it in the oven on a medium heat to roast until it's very soft. Leave to cool, then peel off the skin.
Fry the chopped leeks and shallots in olive oil for about 5 minutes, then add in the garlic, mix well and then lower the heat and cover to let them soften.
Add the chorizo and stir fry until the colour starts to leech out.
Add in 1 tsp cinnamon and the grated ginger. Mix well.
Add in all the root vegetables, mix well, and pour in the stock.
Add enough water to cover the veg by about an inch and then leave to simmer until the vegetables are cooked.
Add in the pumpkin/squash pieces and crush them into the liquid with a potato masher or the back of a spoon.
Taste the soup and adjust the seasoning if you think it needs it.
I added in a half cup of mead at this point and let it cook off, but that isn't necessary.
Grate a wee bit of fresh nutmeg over, and serve.