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Essex “Neep & Tattie” Soup - with optional side-kick
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Chef :
John AEssex “Neep & Tattie” Soup - with optional side-kick
This is very nourishing on a winter’s day. It’s very tasty “as is” but a swirl of Hot 🥵 Sauce certainly adds a dimension! I boiled up the carcass from yesterday’s Roast Chicken to make my stock but a commercial stock cube also works fine.
Ingredient
Food ration :
Serves 4-6 servingsCooking time :
35-40 minutes, including prep
1 litre
chicken stock
1/2 tsp
black pepper, ground
Cooking instructions
* Step 1
Heat the oil in a large saucepan or stockpot and gently fry the onion for 3-4 minutes (resist the temptation to keep stirring) until soft but not caramelised.
* Step 2
Add the garlic and gently fry for a further 1-2 minutes.
* Step 3
Add the celery and stir.
* Step 4
Add the turnip and potato and stir again.
* Step 5
Add the stock, making sure that all the vegetables are covered and stir well.
* Step 6
Bring to the boil, cover and fast simmer for 20-25 minutes.
* Step 7
Taste and stir in the pepper.
* Step 8
Whizz in a blender until nice and smooth.
* Step 9
Serve piping hot, adding if wished a swirl of the optional Hot Sauce to each bowl according to preference. Great without, great with - so experiment!
* Step 10
Accompany with granary bread or crusty roll.
Note: if there is a photo you can click to enlarge it
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