Local recipes to warm you during the winter months.

These soups are great for using up left over's:

Cream of Jerusalem Artichoke Soup

Preperation time: 10 mins
Cooking time: 45 mins

Serves 4

50g Netherland Farm butter
1kg Jerusalem artichokes, peeled and cubed
350g Leeks, washed and finely sliced
100g St.Nicholas Potatoes, peeled and cubed
1 Medium onion, diced
2 Garlic cloves, minced
1.5 Litres chicken or vegetable stock
100ml Hinxden Dairy double cream
Salt and pepper
Chapel Press Rapeseed oil (optional)

In a large, heavy-based saucepan, melt the butter over a low heat, then gently sweat all the vegetables until soft - about 20 minutes. Add the stock, bring to a boil, then lower the heat and simmer, partially covered, for 25 minutes, until the artichokes can be easily mashed against the side of the pan with the back of a wooden spoon. Leave to cool slightly.

Liquidise the soup until smooth (you may need to do this in batches), then return to the pot. Warm over a medium heat, add the cream and season generously. Serve in warmed bowls and finish with a swirl of rapeseed oil.

Cauliflower Soup

Preperation time: 10 mins
Cooking time: 40 mins

Serves 4

1 of Trevor's gorgeous cauliflower's from
Wingham (cut into florets)
1 Onion, thinly sliced
2 Sticks of Celery, sliced
25g Netherland Farm Butter
450ml Water
1 Large pinch Nutmeg
Salt and freshly ground pepper
300ml Hinxden Dairy Milk
3 Tablespoon Hinxden Dairy Double cream
2 Tablespoon Fresh parsley, chopped

In a saucepan fry vegetables gently in butter for 10 minutes without browning. Add water and nutmeg and season to taste. Bring to the boil, cover and simmer gently for 25 minutes.

Liquidise or rub through a sieve, return to the pan and stir in milk. Bring to the boil,
stirring and simmer for 5 minutes. Ladle into warm soup bowls. Whirl on fresh cream if used and sprinkle with parsley.           

Leek & Potato Soup

Preparation time: 10 minutes
Cooking time: 35 minutes

Serves 4

30g Netherland butter
1 Onion, chopped
3 Leeks, sliced
2 Medium local potatoes, cut into chunks
2 vegetable stock cubes, dissolved in 1 litre hot water
150mls Hinxden dairy creme fraiche
2tbsps Chopped fresh parsley
salt & freshly ground black pepper

Melt the butter in a large saucepan and saute the onion and leeks for about 5 minutes, until softened but not browned.

Add the potatoes and vegetable stock, bring up to the boil, then reduce the heat and simmer gently for about 20 minutes, or until the potatoes are tender.

Transfer about half the soup to a liquidiser or food processor and blend for about 15-20 seconds until smooth. Return to the saucepan with the remaining soup. Add the creme fraiche.

Reheat the soup, add the parsley and season to taste with salt & pepper. Ladle into warmed soup bowls and serve at once.


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