Dec 2

Dec 2 Soup-A-Cali-Fragilistic

I always think that the run up to Christmas is a bit like getting into training.

Indulge too soon and you may not cross the finishing line. Plus.. there needs to be enough room in the fridge for the inevitable leftovers. So, I always think now is a good time to consign orphan vegetables to the soup bowl.

I have four festive soups ready to roll..

Pumpkin Soup

Back at the beginning of November, a neighbour turned up on the doorstep with a lump of sad pumpkin. It had been destined to be a Hallowe’en decoration but the artist had ran out of time. But they didn’t want to waste it, and thought of me. How kind. Only, in the dark recesses of my mind I had this memory that you couldn’t use Hallowe’en pumpkins in cooking. I was partly right. They are bred to be large and robust, but not for taste, but, they can be eaten. I froze mine while I carried out my research and figured out what to do. After thawing, it was not in the best of conditions. Don’t freeze Pumpkins, they go icky. However, they are fine for making a soup. Usual base of onions, garlic, celery. I roasted the pumpkin which I had diced and drizzled with olive oil. Then in with the base, with some stock. Season. Pass the whole lot through a sieve, warm through again and add a dribble of cream. Looks really festive.

Brussels Sprout Soup

Yes. It’s possible and actually this is quite nice. You’ve got to love sprouts though. Usual base (onion, garlic, celery in a little olive oil and butter). Add sprouts chopped and some diced potato. No need to pre-cook either of them. Add stock .. I love using Miso paste - and cook until the veg are soft but not mushy. Blitz or liquidise. Back to the pan, season, and add a little parmesan and cream to finish.

Roast Potato Soup

Usual base. Add some pre-roasted or air-fried diced potatoes. Add some stock and boil then simmer until the potatoes are soft. Add Worcestershire Sauce and some Rosemary. Simmer for a little longer then remove the Rosemary. Blitz, add cream. Serve with a pointless but attractive garnish, of say chives.

Cauliflower and Chestnut Soup

Create the base. Add cauliflower and 250ml of milk and 850ml of stock. Add in some cooked chestnuts at the last moment before blitzing. Swirl in some cream and serve with cracked black pepper and a little parmesan for that cauliflower cheese vibe.

Finnish Christmas Fruit Soup

A little left-field but I can vouch for it, and possibly an interesting alternative to a heavy Christmas Pud after the main meal. Three handfuls of mixed fruit - I used apricots, figs, sultanas and pitted prunes - into a large pan of a litre of water, along with 2 cinnamon sticks, 5 cardamom pods, a dash of vanilla, 100g of sugar, and the zest of an orange. Stew for about half an hour before stirring in a small cup of potato starch. The result is a curious fruit embedded mush. In Finland it’s traditionally served with rice pudding.folded in.