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 .
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
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 .
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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