Fri, 21 December 2018
On Christmas day I would suggest to serve this soup in a china cup as sometimes a large bowl can fill a person un necessarily-you must leave room for the customary roses!!
This soup will definitely be the toast of the party.
2 carrots
1 leek
2 sticks celery
1 large butternut squash
1 large sweet potato
½ medium onion
2 cloves of garlic
½ green/red chilli
1 stick lemon grass
1200-1500ml chicken/vegetable stock
1 can coconut milk
Seasoning
- Begin by peeling and chopping all of the vegetables into uniform pieces.
- Select a large saucepan and heat with a little oil
- Add in all of the vegetables and mix thoroughly to coat them all with a little butter.
- Retain the high heat under the saucepan and then add in the chilli and lemon grass which will generate a most fragrant smell in your kitchen. Continue to pan roast for the next 8-10 minutes or until the vegetables are coloured (the smaller vegetables will be soft). Continue to keep a constant stir on the vegetables to prevent them from sticking to the saucepan.
- Season lightly at this stage.
- Next you need to add in the coconut milk and 2/3 of the stock.
- Bring this entire mixture to the boil and then reduce the heat to a constant simmer.
- Simmer for the next 15-20 minutes or until all of the vegetables have softened.
- At this stage, depending on necessity you can add the remainder of the stock. I normally add it gradually whilst I am blitzing the soup in order to achieve your preferred consistency (thick or thin).
- Blitz the soup until smooth, adjusting the consistency with the remaining stock.
- Taste the soup and season accordingly. For those that are more daring they may wish to add in extra chilli flakes at this time.
- Garnish the soup with some crème fraiche/natural yoghurt
Edward’s Top Tip:
½ teaspoon green curry paste is delicious in this soup also.
Sun, 11 May 2025
Chef: Simon O'Connell
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