Kettlewell Scarecrow Festival
Soup Recipes
from us… to you… with ♡
Mushroom and Roast Garlic Ingredients 800g best fresh mushrooms sliced 2 medium onions, roughly chopped 2 big garlic heads (10-12 cloves) or 3 to 4 smaller ones 2 medium carrots, finely chopped 2 celery sticks, roughly chopped 6 tbsp freshly chopped parsley 80g salted butter 800ml vegetable bouillon or stock 3 fresh thyme strings or 1 tsp dried thyme đ tsp ground pepper 60ml double cream to serve Olive oil Butter
Method 1. First, roast the garlic by chopping the tops off the whole heads of garlic, pouring over a glug of olive oil and put in the oven at 200℃/ 180℃ fan/Gas mark 6 for 30-40 minutes. This can be done ahead of time if you have the oven on for something else. 2. In a large saucepan, sweat the onion, celery amd carrots in some oil for 10 minutes, avoiding colour if possible. 3. Fry the mushrooms separately in batches in a large frying pan with a bit of oil, thyme and butter (for flavour). Once cooked, put them in the big pan with the onion mixture. 4. Use something “pokey” to get the roasted garlic cloves out of their skins and add them to the pan. 5. Add the stock to the pan and blend. Taste and season with pepper, and add the finely chopped parsley right at the end to add a bit of freshness. Freeze at this stage if desired. 6. When you are ready to serve, try to make a pretty swirl of double cream on the top of the bowls as if you are a proper chef! The cream not only looks and tastes delicious, but it really helps with the colour. Sometimes, I’ll fry a few nice slices of mushroom in butter to use as a garnish. Fancy! Serves 4-6. “This classic mushroom soup is a firm favourite around here. By frying the mushrooms in butter and adding delicious mellow roasted garlic, it has a depth of flavour that is hard to beat.” Made by soup-maker Saul, at the Kettlewell Hostel.
Simple Soup Ingredients 4 tbsp olive oil 2 onions, chopped 4 cloves of garlic, crushed 4 potatoes, chopped 2 carrots, chopped 1 green pepper, chopped 400gm chopped tinned tomatoes 1 tbsp tomato purée 1litre of stock Generous handful of chopped mushrooms 4 tbsp fresh basil or 1 tbsp dried basil Grated cheese to sprinkle on the top
Method 1. Heat the olive oil in a large saucepan and cook the onions and garlic until soft. 2. Add potatoes, carrots, green pepper and tinned tomatoes, then stir for a few minutes before adding the tomato purée and stock. If using dried basil, add it at this stage. 3. Bring to the boil, then simmer until all the vegetables are cooked (about 30 minutes). 4. Remove from the cooker, and whizz with a hand blender for a very short time, leaving some chunks of vegetables to give the soup definition. This stage can be missed out. Freeze at this stage if desired. 5. Return to the heat and add a generous handful of mushrooms and the fresh basil if being used. 6. Heat through for a few minutes, and serve with a sprinkling of grated cheese. Serves 4. “A simple soup, with a hint of Italy to sustain you, and a few friends. It serves 4-6 and is delicious with garlic bread.” Made by soup-makers Clare and Di.
Leftover Chicken Soup Ingredients 1 litre chicken stock 1 tin (200gm) of sweetcorn 100gm cooked chicken cut into small pieces, leftover from a roast 1 dessert spoon of cornflour Small chopped onion or leek Fresh parsley or thyme to garnish Black pepper
Method 1. Bring the stock to the boil in a large saucepan. 2. Add chicken, sweetcorn and onion or leek, and cook for about 15 minutes on a low heat. 3. In a separate bowl, make a smooth liquid by stirring a little cold water into the cornflour. 4. Add this slowly to the pan, keep stirring the soup for about 5 minutes or until it thickens. 5. Season with black pepper, and sprinkle the parsley on top to garmish. Then serve! Serves 4. “This is a very tasty and filling soup. Serve for lunch with a nice, crunchy baguette.� Made by soup-makers Clare and Di.
Moroccan Roast Vegetable Ingredients 2 red onions, cut into 8 wedges 300g carrot, cut into 2cm chunks 300g parsnip, cut into 2cm chunks 300g peeled butternut squash, cut into 2cm chunks 2 garlic cloves 1 tbsp Ras el Hanout mixed with 1đ tbsp oilve oil 1litre vegetable stock
Method 1. Heat oven to 200℃ (180℃ fan) / Gas mark 6. 2. Tip all the vegetables and the garlic into a roasting tin. 3. Sprinkle over the Ras el Hanout and some seasoning, drizzle over the oil and give everything a good stir. 4. Roast for 30-35 minutes, turning the vegetables over halfway, until they’re tender and starting to caramalise a little. 5. Transfer the roasted vegetables to a large saucepan, pour over the hot stock and simmer for 5 minutes. 6. Purée the soup in a food processor, or in the pan with a hand blender, until smooth. 7. Taste, season with freshly-ground pepper, adding more stock if it seems a little thick. Freeze at this stage if desired. 8. Sprinkle with a dash of smoked paprika to serve. Serves 4-6. “This is a perfect autumn soup. The proportions of the soup don’t really matter - just use whatever is cheap or in season. No need to peel the carrots and parsnips, as long as they’re clean. Ras el Hanout is a delicious warming spice mix, commonly available. If you want it spicier, simply double the quantities, and if you’re worried about left-over spice mix, simply make a big batch of soup and freeze it for a cold day.” Made by soup-maker Saul, at the Kettlewell Hostel.
Cauliflower Cheese Soup Ingredients 1 large cauliflower, chopped into florets 2 medium onions, finely chopped 1 medium carrot, finely chopped 2 sticks celery, finely chopped 6 tbsp olive oil for roasting 3 cloves of garlic, crushed 1 tsp ground cumin 1 tsp ground coriander 500ml vegetable bouillon or stock 60ml double cream Nob of butter Cheddar cheese cubes
Method 1. Heat oven to 200℃/180℃ fan/Gas mark 6. 2. Lay the cauliflower florets on a baking sheet, preferably nonstick, or use baking parchment. 3. Mix the cumin, coriander and the olive oil in a bowl. Sprinkle over the cauliflower and roast for 40 minutes or so, turning halfway through. 4. Meanwhile, fry the onions, carrot and celery in a deep pan with a bit of oilve oil until translucent. Add the garlic and cook for a few minutes before adding the stock and the roasted cauliflower. Freeze at this stage if desired. 5. Cook for 5 minutes, add a nob of butter and the cream, then whizz it in a blender. 6. Sprinkle with small cubes of strong cheddar to serve. “If you are in the supermarket and you see that cauliflowers are cheap, buy a couple and try this recipe, it is so easy and delicious. And it freezes well! It doesn’t yield loads, so maybe double or triple the quantity. And a little fact that I always enjoy when making it the French call it Creme du Barry.” Made by soup-maker Saul, at the Kettlewell Hostel.
Minestrone Soup Ingredients 3 large carrots, finely sliced 1 large onion, finely chopped 4 celery sticks, finely sliced 1 tbsp olive oil 2 garlic cloves, crushed 2 tbsp tomato purée 2 litres vegetable bouillon or stock 400gm chopped tinned tomatoes đ head Savoy cabbage, finely shredded Freshly ground pepper A handful of finely chopped, fresh parsley
Method 1. Heat a slug of olive oil in a pan, add the finely chopped vegetables and cook for about 5 minutes until softened, avoiding colour if possible. 2. Add the garlic and a grind or two of pepper and cook for a further 2 minutes. 3. Stir in the tomato purée, stock and tomatoes, and another grind of pepper. Bring to the boil, then turn down the heat and simmer, covered, for 10 minutes. 4. Add the cabbage for the final 3 minutes. Season well to taste. The bouillon or stock already has salt in it, so taste before adding more. Freeze at this stage if desired. 5. Stir in the chopped parsley. 6. Serve with crusty bread and butter. Serves 8. “When cooking, the earlier in the process that you add pepper, the more mellow the flavour. By adding a grind at the beginning, a bit more in the middle, and then more at the end, a subtle depth of flavour is acquired which is the essence of this broth.” Made by soup-maker Saul, at the Kettlewell Hostel.
Leek and Potato Soup Ingredients 2lbs potatoes, peeled and 1” cubed 2 garlic cloves, crushed 3 leeks, thinly sliced 2 tbsp butter 1 litre vegetable or chicken stock Salt and pepper Cream to swirl Chives or mint to garnish
Method 1. Melt the butter in a pan over medium heat. 2. Add the leeks and garlic and sauté for 7-8 minutes until soft and sweet. 3. Add the potatoes and stock, and turn up the heat until it simmers. 4. Put the lid on, lower the heat, and gently simmer for 25-30 minutes. 5. Purée with a hand-held blender until nearly smooth. 6. Add salt and pepper to taste. Freeze at this stage if desired. 7. Serve with cream to swirl and garnish. Serves 4-6. “Nice with crusty bread or croutons!” Made by soup-makers Clare and Di.
Carrot and Coriander Soup Ingredients 1 tbsp vegetable oil 2 onions, chopped 450gm carrots, chopped 2 tsp ground coriander 1 litre vegetable bouillon or stock 2 large bunches of fresh coriander, roughly chopped (but save a few nice leaves as garnish) Freshly-ground black pepper
Method 1. Heat the oil in a large pan and add the onions. Cook for 3-4 minutes until starting to soften, avoiding colour if possible. 2. Stir in the ground coriander and season well with black pepper. Cook for 1 minute. 3. Add the vegetable stock and bring to the boil. 4. Add the carrots and simmer until the carrots are tender and then allow to cool. [If you are making the soup for immediate consumption, there is no need to cool it before adding the coriander - just chuck it in and blend away. But if you’re making a bigger batch to freeze, by allowing it to cool, it prevents the coriander from cooking, helping it to keep its vibrant colour.] 5. Stir in the freshly chopped coriander and whizz using a blender, until smooth. You can add more stock at this point if there is not enough liquid. 6. Taste and add a couple of grinds of pepper if needed; it shouldn’t need salt as the stock is salty enough. Freeze at this stage if desired. 7. Reheat in a clean pan. 8. Serve with a couple of fresh leaves on the top of each bowl to make them look pretty! Serves 4-6. “I find a lot of carrot and coriander recipes a bit thin: too much stock and not enough coriander. This recipe uses dried coriander during cooking, and then you add loads (and loads!) of fresh coriander right at the end. It feels very good for you to have so much greenery in it!” Made by soup-maker Saul, at the Kettlewell Hostel.
Tomato
Pepper and Courgette Ingredients 2 tins (400gm) chopped tomatoes 4 medium courgettes, chopped 2 red peppers, chopped 1 large onion, chopped 2 cloves garlic, chopped 1 tbsp tomato purée 1 tsp coriander 1 tsp oregano 1 pint boiling water Olive oil Worcester sauce or Henderson’s for vegetarians Salt and pepper to taste
Method 1. Heat the oil in a large saucepan and soften the onion and garlic gently for about 5 minutes. 2. Add the coriander and oregano, and stir in for a couple of minutes. 3. Add the tomatoes, peppers and courgettes. Leave on a low heat with the lid on the pan for 10 minutes. 4. Mix the tomato purée into the hot water and pour into the pan. Simmer for 10 minutes. 5. Mix the soup with a blender to a purée. Freeze at this stage if desired 6. Taste, and add Worcester sauce, salt and pepper if needed. Reheat and serve! Serves 4-6. “Enjoy - lovely with garlic bread” Made by soup-makers Clare and Di.