November 17th, 2022 Posted In: Recipes
This is the time of year when soup becomes the best comfort food.
As we head into winter, we’d like to share some recipes that are sure to make you feel warm and cosy on a cold day.
Don’t worrying about measuring when making soup, it is very much made by ‘feel’, and although this may seem chaotic, it
really isn’t. Making soups regularly this way, you find your natural measure for your personal ‘satisfactionometer’.
1 packet of Merchant Gourmet Chestnuts – cut in half
1 onion – finely chopped
2 handfuls of pearl barley
2 handfuls of mixed mushrooms
1 veggie stock cube
A teaspoon of dried tarragon
Salt and pepper to taste
Pop all ingredients into a pan, cover with water, bring to a boil, and reduce heat to simmer. Keep watching your pot and add water as the pearl barley soaks it up. The final amount of water you decide upon depends on whether you want a more ‘chowder’ result, thick soup,
or a more fluid end result. I do not whizz this soup, as I prefer it to be chunky. Because the pearl barley has not been soaked, this soup will need to simmer for an hour; pre-soaking reduces cooking time to 15-20 minutes as everything simply needs to soften.
1 packet of Merchant Gourmet Puy Lentils
1 onion – sliced or chopped
1 clove of garlic – finely chopped
Ginger – from tip of thumb to knuckle joint size – peeled and either grated or chopped 2 to 3 eating apples OR 1 large cooking apple – pick apples that have started to go soft. 1 veggie stock cube
1 tsp dried rosemary
1 tsp dried thyme
Salt and pepper to your taste
Optional – 1 medium-sized, peeled potato – very thinly sliced, or 1 tsp cornflour to act as
thickening agent
Pop everything into a pan, cover with water, bring to a boil, and reduce to a simmer for 15-20 minutes. Whizz into smooth soup and adjust the amount of water until it becomes the amount or consistency that you want.
If you make these soups, make sure to tell us what you thought of them, by tagging us on social media at Country Practice.
