Recipe: Potato Soup

Ingredients:

• 400g potatoes, chopped
• 70g celery, chopped
• 1 onion, chopped
• 700ml chicken stock
• Parsley
• Seasoning
• 2 tsp flour
• 350ml milk
• 200g grated cheese
• 120g chopped ham

Instructions:
1. Add the vegetables, stock and seasoning to a large pan and simmer until the vegetables are tender.
2. Mix the flour and milk in a bowl.  Transfer to the soup and cook until thick.
3. Stir in the cheese and ham until the cheese is melted.

Recipe: Mushroom and Potato Soup

Ingredients:

• Rapeseed oil
• Two large onions
• 20g porcini mushrooms
• 3 tbsp vegetable stock powder
• 300g chestnut mushrooms
• 3 cloves garlic
• 300g potatoes
• 2tsp thyme
• 4 carrots
• 2tbsp parsley
• 8tbsp yoghurt
• 50g walnuts

Instructions:
1. Fry the onions in the oil for ten minutes.  Meanwhile cover the dried mushrooms with the stock and 1.2l hot water.
2. Add the fresh mushrooms, garlic, potatoes, thyme and carrots to the onions.
3. Pour in the dried mushrooms and stock.  Cover and simmer for twenty minutes.
4. Stir in the parsley and seasoning. Serve with the yoghurt and walnuts.

Recipe: Cauliflower Soup

Ingredients:

• One bag of frozen cauliflower
• Two onions
• Two cloves of garlic
• Oil
• 1 tsp cumin
• 1.5l stock
• 1 pinch of nutmeg
• 1 handfull of parsley
• Seasoning to taste

Instructions:
1. Chop and brown the onion and garlic.  Add the cumin followed by the cauliflower.
2. Add the stock and simmer for twenty minutes.
3. Season to taste and puree the soup.

Optional: brown some bacon to sprinkle over the top with the parsley.

Recipe: Potato Soup

Ingredients:

• 6 potatoes
• 1 onion
• 1 tbsp olive oil
• 2 fennel
• 300ml stock
• 1 tbsp mustard
• 4 slices bacon
• 2 spring onions
• 1 tsp nutmeg
• Seasoning

Instructions:
1. Chop the potatoes, onion and fennel.
2. Brown the onion in the olive oil, add the potatoes and fennel and fry for two minutes.
3. Add the stock and if necessary water until the vegetables are covered.  Cover the pan and simmer for thirty minutes.
4. Chop and fry the bacon and spring onions.
5. Add the remaining ingredients to the soup, puree with a mixer and serve with the bacon and spring onions on top.