MORE SOUP RECIPES

Pea and Lettuce Soup

WHEAT FREE RECIPES

Wheat free vegetarian gravy

Wheat and Gluten Free Yorkshire Puddings

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WELCOME TO CENTRAL FRANCE RECIPES

A SELECTION OF LOVELY SOUPS

SUCRINE DU BERRY (with carrot juice) SOUP

This delicious soup is a great Autumnal soup and has the bite of the chilli to warm you. If you don't like chilli then it can be left out.

Sucrine du Berry is an ancient variety of winter squash originating from the heart of France. It is related to the Butternut squash, but has a much richer colour and flavour. It can be grown just like any squash and stores well. The soup retains the wonderful colour.

Ingredients: Makes 1 litre

1-2 tbsp oil for frying (Grapeseed or Colza)

1 large onion (finely chopped)

2 cloves garlic (finely chopped)

1 tsp Herbs de Provence

1 Fresh red chilli (finely chopped)

500gms (roughly half a Sucrine du Berry) Skinned and chopped roughly

500ml carrot juice

500ml vegetable stock

Method:

Gently fry the onions, stirring frequently, until tender (do not brown).

Add the garlic and chilli and fry gently for a minute or two.

Add the herbs and Sucrine and fry for about 5 minutes, until it looks a little soft around the edges.

Add the carrot juice and stock and simmer for about half an hour (or until the Sucrine is soft).

Allow to cool before liquidising. You can pass this through a sieve if you like, but it is not necessary.

It can be kept in a fridge for a few days, frozen or reheated and served straight away. Try swirling in some cream or créme fraiche when serving.

PEA AND LETTUCE SOUP

A staggeringly simple and quick soup to make and another which has an amazing colour - this time bright green. This soup is tasty and can be tweaked to suit tastes. See suggestions at the bottom of the recipe.

Ingredients: Makes 1 litre

1-2 tbsp oil for frying (Grapeseed or Colza are good)

1 large onion finely chopped

1 small lettuce or the heart of a large lettuce

500gms frozen peas (petit pois)

500ml of mild vegetable stock (or chicken)

Pinch of salt and black pepper.

Method:

Gently fry the onion in the oil until tender, but not brown. Add the peas and turn up the heat. Stir continuously for 2-3 mins.

Then add the lettuce and stir continuously for 2-3 mins until the lettuce wilts.

Add the stock (which should just about cover the ingredients). Turn down the heat and simmer for about 5 minutes until the peas are tender. Add a little seasoning to taste.

Allow to cool. Then put half the mixture in a liquidiser (assuming your liquidiser holds 1 litre) and blend until smooth. Then do the other half.

If serving immediately, return to the pan and reheat. At point of serving you can add a little natural yoghurt with chopped mint if you wish.

This soup will keep in the fridge a few days or can be frozen.

Suggestions: You could add a small clove of finely chopped garlic to the onions. You could add mint in to the cooking process (a handful of chopped fresh mint added with the lettuce). You could substitute spring onions or shallots for the onion. You could add more lettuce.

OTHER RECIPES

• Filet Mignon of Pork with Brie and Grape Sauce added27/03/07

• Moules et Frites (mussels and chips) in blue cheese sauce added 23/07/07

• Lunchtime salads added 18/10/07

• Wheat free vegetarian gravy added 18/10/07

• Wheat and Gluten Free Yorkshire Puddings added 18/10/07

• Tartiflette added 22/10/07

• Sucrine du Berry soup added 23/10/07

• Pea and Lettuce Soup added 23/10/07

Please feel free to contact us about anything to do with the subject of Central France.

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