Christmas soup

December 21, 2015 12:24 pm Published by Leave your thoughts

My family has this every Christmas day to start off the big meal. Festive, spicy, warming, and ever-so-slightly alcoholic – it’s perfect. You can also make it the day before, which is always a help.

All the spices below are available from Naturally Good Food. We have a huge range of bag sizes, going up to 1kg for bulk orders. Many customers like to buy our 500g bags of herbs and spices, which are hard to obtain elsewhere.

Recipe: serves 4-6 people

50g butter

125g chopped onion

175g quartered tomatoes (without skins)

175g celery

175g quartered apples

Pinch salt

Black pepper

Grated nutmeg

Pinch ground ginger

60ml sherry (I use marsala actually, as it keeps for years)

Pint vegetable stock

 

Melt the butter and add the onions, cooking gently for 10 minutes. Add everything else, except for the stock, cover with greaseproof paper and a lid and simmer gently for 10 minutes (the smell at this point is delicious). Add the stock, put the lid back on and simmer for 15 minutes. Blend, but not too smoothly.

Serve with a swirl of double cream and a sprig of parsley, a paper hat and bad joke (here’s one for free: How do Eskimos stop their mouths from freezing? They grit their teeth!)

 

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This post was written by Yzanne

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