Autumn has arrived, so it’s a good idea to have some soup recipes to hand for chillier days on the way.
This week’s recipes are lovely warming soups, and the chicken noodle soup is a complete meal in itself. The leek and potato soup can be changed to include any vegetables you might have in the garden or to hand at the moment. All of the soups will last for a couple of days in the fridge and are ideal for lunchtime options too.
Roast Parsnip & Bacon Soup
1 tbsp. Oil or butter
1 tbsp. Mild curry powder
4 Potatoes, diced
4 Parsnips, diced
I medium onion, diced
2 Pints Chicken stock
100ml Double cream
2 Rashers smoked bacon, grilled
Handful fresh parsley
Salt and Pepper
Heat the oil or butter in a saucepan. Fry off all the vegetables until golden brown, then add the curry powder, parsley, stock and salt and pepper. Bring to the boil, then simmer for about 20 minutes until all the vegetables are soft. Blend the soup until nice and smooth, and then add the cream. Sprinkle with the grilled bacon and serve.
Thai Chicken Noodle Soup
6oz Noodles, cooked
2 Fillets chicken, cooked and chopped
2 pak choi, leaves separated
1 bunch Spring Onions, sliced
1 bunch fresh Mint, chopped
Juices of 2 Limes
2 tbsp Honey
2 tbsp Soy sauce
2 Garlic cloves, crushed
I small piece fresh ginger, grated
½ Red chilli, deseeded and sliced
2 Pints Chicken Stock
Bring the chicken stock to the boil, then add the noodles and simmer for three minutes. Stir in the garlic, ginger, beansprouts, honey, lime juice, soy sauce, red chilli and pak choi. Cook for about four minutes. Serve sprinkled with the mint and spring onion.
Leek and Potato Soup with Gruyere Cheese
2 Medium Leeks, chopped
6 small potatoes, peeled and chopped
1 medium onion, peeled and chopped
2 sticks of celery and the leaves
1 oz. butter
Bunch Fresh thyme
3 or 4 fresh sage leaves
2 pints Chicken stock
Handful flat leaf parsley
5 oz. Gruyere cheese, grated
Salt and Pepper
Fry off the vegetables in the butter until they are nice browned to bring out the flavour. Add the thyme, salt and pepper, bring to the boil and simmer for 30 minutes. Add most of the parsley and blend until smooth. Check for seasoning. Serve sprinkled with gruyere cheese and the remaining parsley.
Laois Connects week runs from October 6 to 12, to promote positive mental health, highlight the importance of taking care of our mental health and to get the community involved in activities and discussions.
On Wednesday October 8 I will host a cookery demonstration in Telford’s Electrical, Portlaoise at 7.30pm. I am delighted to be associated with this great cause and to be able to showcase the food that we produce here every day at Tynan’s. See pages 42,43 for more.