insideKENT Magazine Issue 55 - October 2016 | Page 58

FOOD+DRINK

Autumn Warmers
Shorter days, warmer clothes, that comforting tang of a chill in the air… as summer makes way
for autumn and we start to get used to the idea of the leaves falling and the greenery disappearing
until the spring, it’s time to have a re-think about the kind of food we might like to make for
ourselves and our family.
Salads are great, but they’re not quite the right thing for a crisp autumn day. For autumn you
need soup – fragranced, hearty, warming soup. Which is why we have two fabulous recipes for
you to try to get you in the mood for a wonderful new season.

Leek, Potato & Bacon Soup
Ingredients:
• 25g butter
• 3 rashers streaky bacon, chopped
• 1 onion (chopped)
• 400g pack trimmed leek (sliced and well washed)
• 3 medium potatoes (peeled and diced)
• 1.4l hot vegetable stock
• 142ml pot single cream
• 4 rashers streaky bacon to serve
Method:
1. Take a large saucepan and melt the butter in it before adding the bacon
and onion to fry. Stir it all until everything turns a lovely golden colour.
2. Next, add the potatoes and leeks. Stir everything well and then cover
the pan. Turn the heat down so that it all cooks nice and gently for 5
minutes or so. Shake the pan two or three times throughout the cooking
period to make sure nothing is sticking.

Gingered Butternut Soup from Carolyn Cope
Ingredients:
• 2 tbsp olive oil
• 1 large onion, large dice
• 2 large stalks celery, large dice
• 2 large carrots, large dice
• 2 large boiling potatoes, peeled, large dice
• 1 medium butternut squash, peeled and seeded, large dice
• 2 medium apples, peeled and cored, large dice
• 1 two-inch piece ginger, peeled and grated with a rasp over a bowl to
catch any juice
• 2 garlic cloves, roughly chopped
• A few slices red chilli
• 6 cups vegetable stock, chicken stock or water*
• Salt and pepper to taste
• Lime wedges for serving
*If using water or unsalted stock, add one teaspoon of salt

3. Once the dry ingredients are cooked, pour in the stock. Season as much
or as little as you want or need to, and bring to the boil. Turn the heat
down and simmer – covered – for about 20 minutes, or until the vegetables
are soft.
4. When everything is cooked and cooled, blend it all in a food processor.
You may have to do this in batches.
5. Return all of the now smooth mixture to the saucepan, add the cream,
and stir well.
6. Serve warm with crispy bacon scattered on the top and warm crusty
bread on the side.

Method:
1. Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add
the onion, celery and carrots along with a good pinch of salt and cook,
stirring occasionally, until beginning to soften. Add the potatoes, squash,
apples, ginger, garlic and chilli and cook, stirring occasionally, for 5
minutes more.
2. Add the stock or water along with a few good grinds of black pepper.
Bring to a boil over high heat, then cover and reduce the heat to maintain
a simmer. Cook, stirring occasionally, until all the vegetables are very
tender, 20 minutes or more depending on the size of your dice.
3. Remove from the heat and carefully purée with an immersion blender,
or in batches in a regular blender, until very smooth. If you want a
completely smooth soup, pass it through a fine-mesh strainer. Serve hot,
garnished with lime wedges.
Carolyn Cope writes Umami Girl and manages a CSA in Hoboken,
New Jersey, USA. You can see more of her delicious recipes at
www.seriouseats.com and www.umamigirl.com.

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