Soup Recipes

Pea & cider soup serves 6-8

The stuff!

2 banana shallots, diced
1 large garlic clove, diced
1tbsp caster sugar
300ml medium cider
800g frozen petit pois
300ml milk
300ml double cream

To the pot!

Start by sweating the onions & garlic in a little oil & butter until soft. Turn up the heat! Add the sugar, stir and leave to caramelise slightly. In with the cider, boil & reduce by about a third. Next go the peas, followed by the milk & cream. Bring to the boil, take of the heat & blitz. Pass through a sieve, season to taste.

This soup can be served warm or cold, and goes excellently with flakes of smoked ham hock and crisp raw vegetables, my favourite being radish.

Red pepper gazpacho serves 4-6

The stuff!

2 banana shallots, roughly chopped
1 large garlic clove, crushed
6 over ripe plum tomatoes
10 cherry tomatoes
6 red peppers, roughly chopped
2 green peppers, roughly chopped
1 cucumber, roughly chopped
1 stick of celery, roughly chopped
2tbsp cider vinegar
1tbsp caster sugar
2tbsp extra virgin olive oil
1tsp sea salt

To the bowl!

In a bowl, crush the tomatoes slightly to break the skins. Add the rest of the ingredients and mix thoroughly. Cover & refrigerate over night.

Next day, blitz the lot to create a lovely slush, add a touch of water if too thick. Pass through a sieve, season to taste.

Try roasting the peppers first to add an extra kick of flavour.

Serve chilled with diced peppers, cucumber & red onion.