and barley soup
Serves 4- 6
>200g pearl barley
>1 litre chicken stock
>2 tbsp extra virgin olive oil
>4 shallots, minced
>1lb button mushrooms, sliced
>3 celery stalks, finely chopped
>3 stalks sage, finely chopped
>1 tsp salt
>1 tsp freshly ground pepper
>2 tbsp flour
>200ml white wine
>200ml light sour cream
>Mushrooms (to garnish)
>Bring barley and 200ml of chicken stock to a boil in a saucepan over a high heat. Cover and let simmer for 25 minutes. Set aside.
>Heat oil in a big pot over a medium heat.
>Add shallots and cook until softened, about 2-3 minutes.
>Add mushrooms and cook until they begin to brown; this will take about 8-10 minutes.
>Add the celery, sage, salt and pepper and cook until they begin to soften, about three minutes.
>Add flour and stir for one minute.
>Add white wine and cook for a further two minutes.
>Add the rest of the chicken stock, increase to a high heat and bring to a boil. Then reduce to a simmer until the soup has thickened; about 20 minutes.
>Add the cooked barley to the soup and continue cooking until heated through. Stir in sour cream and garnish with mushrooms.
squash and apple soup
>2 tbsp olive oil
>1 onion, diced
>3 cloves garlic, minced
>1 tsp ground ginger
>1/2 tsp ground turmeric
>1/4 tsp cinnamon
>2 carrots, peeled and chopped
>1 Granny Smith apple, peeled, quartered and chopped
>1 whole butternut squash, seeded and peeled and cut into half-inch chunks
>Coarse salt and pepper
>Heat olive oil in a large pot over a medium heat and sauté onion and garlic for five minutes.
>Add ginger, turmeric, cinnamon and cook for one minute.
>Add carrots, apple, squash and one litre of water.
>Bring to the boil, partially cover and reduce to a simmer. Season with salt and pepper.
>Cook until vegetables are tender; this will take about 20 minutes or so. Remove from heat and let cool.
>In batches, purée soup in a food processor or blender until smooth.
>Season and serve with a drizzle of cream and chopped chives if desired.
Split pea soup with ham
>3 tbsp butter
>1 large onion, chopped
>2 carrots, chopped
>2 celery stalks, chopped
>1 1/2 pounds smoked ham hocks
>2 tsp marjoram
>250g green split peas
>2 litres water
>Melt butter in a large pot, sauté onion for four minutes.
>Add carrots and celery until softened, about six minutes.
>Add in rest of ingredients, bring to a simmer, cover partially and cook for 1 hour and 15 minutes.
>Remove ham and blend soup in batches. Season to taste.
>Remove meat from the hock and stir into pureed soup and serve.