Autumn Warmer Carrot, Cumin & Lentil Soup

Hi everyone, this week I would like to share one of my favourite soup recipes for these Autumn evenings when it’s getting chilly. After a busy day in the Cookery School, there is nothing nicer than a hot steaming bowl of soup and some fresh baked bread from the oven.

I hope you all have a lovely Halloween and it won’t be long before we all start planning for Christmas and this week we are all so excited here in Ballyknocken as we launched our brand new website, we would really love to hear how you are finding it, we  hope that is is easy to navigate and you can book everything online now including those all important Christmas Gift Vouchers with ease and comfort.

If you have any problems at all please do call the lovely Sharon Kelly or Debbie Gartland in the office and they will be delighted to help you out. 0404 44627

Take care and hopefully see you at one of our cookery classes soon, the full Winter calendar is on the website

C

soup pic

Carrot, Cumin and Lentil Soup

Serves 4 -5

 

2 tbsp butter

5 medium carrots, chopped

1 onion, finely chopped

3 potatoes, chopped

1tsp ground cumin or to taste

Salt and freshly ground pepper and sugar (good pinch)

1.2l chicken stock

4 tbsp red lentils

50ml milk

Cream for garnishing

  1. Melt the butter in a saucepan and add the chopped vegetables, cumin, salt, pepper and sugar. Cover with parchment paper to retain the steam and cover with saucepan lid.
  2. Leave to simmer for approximately 10 minutes. Remove lid, add the stock and simmer until the vegetables are soft.  Add the lentils and simmer for a further 6 minutes.
  3. Place the vegetables and liquid in a food processor and puree / blend until smooth. Check for seasoning and stir in the milk.
  4. Garnish with a swirl of cream and serve immediately.

 

 

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Quick Soups & How To Do! – Butternut Squash, Sage & Apple Soup –

5 quick soups

Quick and tasty soups, are always a winner! Here is a quick and tasty soup recipe for the chilly days ahead with a little guide on how to also!

As with all soups, first heat the saucepan over a high heat, add the oil and onions, shallots and/or leeks, reduce the heat to low and sauté for 7-8 minutes until soft. Then add the harder vegetables, which are generally the root vegetables, in our case this time it is Butternut Squash, with the liquid, which is usually chicken or vegetable stock. When softened, add the leaf vegetables, e.g. sorrel or watercress. Then puree, season, garnish and serve

Catherine x

Butternut Squash, Sage & Apple Soup

Serves 6

2 medium onions

1 medium butternut squash

1 large cooking apple

1 tablespoon of chopped fresh sage

1.6ml / 3 pints chicken stock

Butter & sunflower oil

Cream and sage leaves to decorate

Peel and chop the onions.  Melt the butter and oil in a saucepan and add the onions.  Cook over a very low heat until the onions are softened.

In the meantime, chop and peel the butternut squash, removing all the seeds. Dice and add to the softened onions.

Add the chicken stock and bring to the boil.

Meantime, peel, core and dice the cooking apple and add along with the chopped sage leaves.

Simmer until the squash and apple are soft.  Remove from the heat and allow to cool.

When cooled, blitz in batches in a blender and return to the saucepan. Dilute with more chicken stock if required. Test for seasoning and add more salt or pepper as required.

Warm through just before serving

Decorate with a dollop of cream and some sage leaves.