Get all souped up

Cream of mushroom

and barley soup

Serves 4- 6

Ingredients

>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)

Method:

>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.

Spiced butternut

squash and apple soup

Serves 4-6

Ingredients

>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

Method:

>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

Serves 6

Ingredients

>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

Method:

>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.