Soup from left over Vegetables
User Reviews
5
6 reviews
Excellent
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Servings
4
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Course
Soup
Soup from left over Vegetables
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This makes a gorgeous celery soup. You can replace a large amount of celery with another vegetable. This soup will serve 4 as an entrée. ( appetiser)
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Ingredients
- 250 gm onion diced onion
- 2 cloves garlic crushed
- 250 gm potato peeled and diced
- 3 prigs thyme chopped
- 800 gm celery washed and chopped leaves etc are ok
- 5 gm salt
- 5 gm black pepper
- 1 litre chicken or vegetable stock or broth
- 60 ml olive oil
- 1/4 cup feta cheese Danish
- 1 in chorizo sausage diced or sliced and cuthalf
- 1/2 cup barley or farro or pinenuts, cooked
- 2 tablespoons parsley chopped, or baby herbs
- 1 tablespoon olive oil
- 1/4 cup feta cheese Danish
- 20 ml olive oil extra
Instructions
- Heat a medium pan on the stove. Add 3 tablespoons of olive oil and the onion and garlic and sweat till starting to soften (5-8 minutes)
- Add the thyme, potatoes and roughly chopped celery. Continue to cook for 5 minutes.
- Add the stock and simmer on low for about 20 minutes. Add salt and pepper and blend till very smooth ( you could use a hand mixer or processor.)
To make the topping.
- Heat a non stick fry-pan till very hot. Add the oil and the Chorizo and sauté till the chorizo starts to release oil and get caramelized. Then add the barley ( or nuts) and toss till starting to colour slightly and get crisp. You can mop up some of the chorizo oil in the pan if you like but I think it gives the sprinkly bits lots of flavour. Sprinkle in the parley and stir. Keep warm
- When you put soup into each of the bowls, sprinkle with the chorizo and barley and then crumble some of the feta and serve.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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