Hi everyone, this week I would like to share one of my favourite soup recipes for these Autumn evenings when it’s getting chilly. After a busy day in the Cookery School, there is nothing nicer than a hot steaming bowl of soup and some fresh baked bread from the oven.
Hi everyone, this week I would like to share one of my favourite soup recipes for these Autumn evenings when it’s getting chilly. After a busy day in the Cookery School, there is nothing nicer than a hot steaming bowl of soup and some fresh baked bread from the oven.
I hope you all have a lovely Halloween and it won’t be long before we all start planning for Christmas and this week we are all so excited here in Ballyknocken as we launched our brand new website, we would really love to hear how you are finding it, we hope that is is easy to navigate and you can book everything online now including those all important Christmas Gift Vouchers with ease and comfort.
If you have any problems at all please do call the lovely Sharon Kelly or Debbie Gartland in the office and they will be delighted to help you out. 0404 44627
Take care and hopefully see you at one of our cookery classes soon, the full Winter calendar is on the website.
Carrot, Cumin and Lentil Soup
Serves 4-5
Ingredients
2 tbsp butter
5 medium carrots, chopped
1 onion, finely chopped
3 potatoes, chopped
1tsp ground cumin or to taste
Salt and freshly ground pepper and sugar (good pinch)
1.2l chicken stock
4 tbsp red lentils
50ml milk
Cream for garnishing
- Melt the butter in a saucepan and add the chopped vegetables, cumin, salt, pepper and sugar. Cover with parchment paper to retain the steam and cover with saucepan lid.
- Leave to simmer for approximately 10 minutes. Remove lid, add the stock and simmer until the vegetables are soft. Add the lentils and simmer for a further 6 minutes.
- Place the vegetables and liquid in a food processor and puree / blend until smooth. Check for seasoning and stir in the milk.
- Garnish with a swirl of cream and serve immediately.
