'Souper' Delicious Lunches!
READY, STEADY, COOK!
With what seems to be the coldest weather we have had in a while; it seems fitting we turn to the head chefs of the business to warm us with their favourite soup and sandwich recipes. I don’t think there’s anything more comforting than sitting indoors when it's freezing outside and tucking into a bowl of homemade soup- and with these recipes, you get the bonus of some delicious warm sandwiches alongside that steaming bowl!!!
Look out for more recipes later in the lockdown- next time with a sweeter theme to them!!
Stay safe out there all!
AJ - BYFORDS HEAD CHEF
"Soups don’t get any more classic than tomato and basil!"
TOMATO & BASIL SOUP
- 100g White onion, peeled and roughly chopped
- 100g Carrot, peeled and roughly chopped
- 100g Leek, washed and roughly chopped
- 100g Celery, washed and roughly chopped
- 3 cloves garlic, chopped
- 1 good handful of fresh basil
- 1.5ltrs Vegetable stock, hot
- 40g Tomato Puree
- 150g chopped tomatoes
- Salt and pepper
- In a large pan drizzle a little oil and place on the heat. Heat until hot and add the vegetable and garlic.
- Lower the heat slightly and sweat the vegetables down until slightly soft- around 5minutes.
- Add the tomato puree and stir well.
- Add the chopped tomatoes and hot stock and stir again.
- Bring to the boil and simmer until the vegetables are completely soft.
- Add the basil, a good grind of salt and pepper and blend with a stick blender until smooth.
- Taste and re-season then serve with a cracking slice of rarebit!!!
- 40g flour
- 40g butter
- 250ml good quality stout or bitter, warmed
- 250g Smoked Norfolk Dapple, grated
- 2 tsp Colmans Mustard
- 2 tbsp Worcestershire sauce
- Cracked black pepper
- 4 good slices of fresh sourdough
- 1 Tomato, sliced
- Olive oil to drizzle
- In a small saucepan melt the butter, add the flour and cookout for a couple of minutes.
- Stir in the warm beer gradually, until you have a thick but smooth sauce. Add the grated cheese (leaving a little aside to finish) and stir until melted. You should now have a thick paste. Mix in the mustard and Worcestershire sauce, taste and season well with black pepper. Allow cooling before using
- Drizzle the slices of sourdough with a little olive oil and toast on one side. Place slices of tomato on the untoasted side and the spoon the cheesy mixture on top. Sprinkle with a little cheese and cook under a hot grill for a few minutes, until browned and bubbling.
- Serve with your soup and enjoy!!
MC - THE PIGS HEAD CHEF
"I’ve been making this soup for years- in fact- I had it just after Christmas as well!"
PEA & HAM SOUP
For the ham stock:
- 1 ham hock
- 1 onion, roughly chopped
- 1 large carrot, -roughly chopped
- 1 celery heart - roughly chopped
- 1 bay leaf
- Cover the ham hock with cold water, bring to a simmer over medium-high heat and skim off any residue.
- Add the stock veg and simmer for two and a half hours until the meat is tender, topping up with water if needed.
- Pull out the ham hock, strip the meat from the bone and strain and reserve the stock.
For the soup:
- 50g unsalted butter
- 1 onion - finely diced
- 1 leek - washed and shredded
- 2 celery sticks - finely sliced
- 1 litre of ham stock
- 500g frozen peas
- 300g shredded ham hock (plus a little for garnish)
- Creme fraiche for garnish
- In a medium-sized pan melt butter over medium heat and soften the onion, leek and celery.
- Add the ham stock and bring to the boil.
- Add the peas and cook for a few minutes until tender. Remove from the heat and blitz until smooth.
- Place back on the heat and add the 300g of shredded ham hock. Season with black pepper only - the ham stock will be salty enough - and garnish in your serving bowl with more shredded ham hock and creme fraiche.
- 8 thick slices of tiger bread
- 100g Unsalted butter
- 300gShredded ham hock
- 200gMature cheddar
- 4 tsp Colman’s English Mustard
- 50g Grated parmesan
- Make up your cheese, ham and mustard sandwich to your liking - plenty of butter and plenty of mustard for me!!
- My hint is to butter the outside of the sandwich as well as a generous sprinkling of parmesan.
- Wrap the sandwich in greaseproof paper and place in a toastie press - alternatively, place in an ovenproof frying pan and then through the oven to melt the cheese.
- What you’ll end up with is a crunchy, oozy and sturdy sandwich to dunk in your equally sturdy pea and ham soup. Enjoy!!!
ADAM - THE FFOLKES HEAD CHEF
"I don’t do soup but have done this so Tom can make it at home!"
BUTTERNUT SQUASH, CHILLI & COCONUT SOUP
- 2 butternut squash – peeled and chopped
- 2 medium-sized red chilli – deseeded and sliced
- 1 white onion – diced
- 4 cloves garlic, chopped
- 6 leaves fresh sage
- 1 tin coconut milk
- 400g potato – peeled and chopped
- A thumb-sized piece of ginger,- sliced
- 1tsp ground cumin
- 1 tsp ground coriander
- 1 cup white wine
- 50g desiccated coconut
- 1 tbsp tomato puree
- Salt &pepper
- 4 ltrs water
Get a good-sized saucepan as this is all in one pan jobby. well mostly
- Sweat down the white onion, add the garlic and continue for 1 more minute
- Add water and white wine to onion and garlic
- Add squash and potato, a pinch of salt and pepper and bring to the boil
- Simmer for approx. 25minutes
- In a small frying pan, we are going to make the spice mix.
- Bring oil to a good heat, add the ginger, chilli, ground cumin, ground coriander – fry on low heat for approx. 2 minutes stirring occasionally, then add the tomato puree and 2 tbsp water then continue to stir on low heat for approx. 3minutes
- Add sage and coconut milk to the big pan after the 25mins, then add the spice mix and cook for 5mins altogether
- After 5minutes remove from the heat and blend away.
- Place the desiccated coconut on a tray and toast until golden.
- Check the seasoning of the liquidised soup, if needed add more salt and pepper to taste.
- Chuck it in a bowl and sprinkle toasted desiccated coconut on top
TOASTED CHICKEN SANDWICH
- 1 loaf of Sourdough, sliced into 8 slices - You can use whichever bread you like, but this would be my choice
- 1 to 2Little Gem Lettuce – iceberg, romaine your call- peeled and washed
- 400g Skinless and Boneless Chicken Thighs – if you like a bit of breast you can use this
- 200g San Marzano tomatoes or whatever you have – cherry, plum, beef.
- 150g Lime Mayo – get some mayo and add zest and juice of half a lime
- Get a cast iron griddle pan hot and toasty
- Lightly brush one side of your bread with oil and lightly chargrill in your pan on the oiled side, set it to one side
- Chargrill your chicken adding salt and pepper just as you put it in the pan.
- While your chicken is cooking, you want to be slicing your tomatoes and shredding your lettuce.
- Pop a nice dollop of mayo on the bread, and layer your lettuce and tomato ready for the chicken.
- Once your chicken is cooked, slice and layer on top of the tomato, add the top slice of bread and you are good to get a munch on! Serve with your soup!!