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Copied this soup from a recipe off my mammy, its unbelievably nice and keeps really well. The recipe genuinely makes enough to feed a family but I’ve never bothered adjusting it because it always gets eaten! 🙂 It’s also delicious hot or cold…we served it with open prawn sandwiches on soda bread but it’s lovely with a plain wee salad too and a dollop of creme fraiche. (http://www.youtube.com/watch?v=3Uqvq2xbMxw)

Ingredients:

  • 3 cloves of garlic
  • 1 red chilli
  • 1 leek
  • 1 large onion
  • 2 medium carrots
  • 1 chorizo sausage
  • 2 sweet potatoes
  • 3 chicken stock cubes

Method:

  • Dice your garlic and chilli and set aside in a bowl.
  • Chop your leek, onion, carrots and sweet potatoes into chunks. Keep your sweet potato seperate to the rest of your veg.

  • Next, fry off your garlic and chilli in a little olive oil in a large soup pot.

  •  Then add all your chopped veg except for the sweet potato.  (If your fry the potato it’ll go starchy)

  • Once the onion has softened and you can smell the chorizo, remove from the heat.
  • Mix 2 of your stock cubes in a large jug or bowl with a litre of boiling water until completely dissolved.
  • Add your potatoes to the soup pot and pour in all of the stock. If the vegetables aren’t covered add a little boiling water.

  • Put the pot back on the heat, bring to the boil, and leave bubbling for around half an hour, until the carrots are soft and the sweet potato has gone mushy.

  • Blend the mixture. I used a kenwood blender and did it in 2 batches but a hand blender works perfectly.

  • Once blended return to the pot. The mixture will be extremely thick so you need to make up your final stock cube in a bowl and ladle it into the soup mix bit by bit until you’ve achieved the right consistency. Be sure to do this slowly as if you add too much it can’t be rectified.

  • Taste and season accordingly and your soup is done! 🙂
  • For the open prawn sandwiches I just defrosted some frozen prawns by running them under cold water in a colander.

  •  Then fry them off in rock salt and pepper.

  • Mix together a quick marie rose sauce with roast garlic mayonnaise and ketchup (50:50) and a little tobasco sauce. I also usually add a little of the oil the prawns were cooked in.
  • Arrange some rocket leaves on soda bread, top with the prawns and spoon the finished sauce over the top.

  • Serve on the side of the soup with a wedge of lemon and enjoy! 🙂

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