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Pepperpot Soup

Thursday, January 31, 2019 21:10

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We have certainly had a cold week here in the UK. Nothing like the Arctic Vortex which has been gripping the North American continent, but cold nonetheless. Our homes here are not really equipped to deal with real cold, so when we get hit by an arctic blast, we really feel it!

These are the days we huddle in our homes by the fire, not venturing out very far from it’s warmth. The roads are icy, the ground frosted. This be soup and stew . . . dishes to warm your bones weather!

This is one of my favourite soups to make in the winter time. Not only does it use simple ingredients, but it is very easy to put together and quick to cook and get on the table.

It uses simple ingredients that most of us have in our homes . . . carrots, potatoes, onions . . .

Celery and green pepper . . .

These will be cooked in some chicken stock until tender . . .

Once tender, you whisk in a mix of flour and water to thicken it . . . then milk . . .

It is creamy and has a luxurious feel to it . . . but it is actually incredibly low in fat . . . with the exception of the fat in the milk, there is none.

It is also a recipe which doubles well, and freezes well. I like to freeze it in single serving containers, ready to pop out and heat up as and when.

I am sure that some grated cheese scattered on top would be quite nice, but it really isn’t necessary.

This is really a lovely soup which I hope you will enjoy as much as we do!

Yield: 4Author: Marie Rayner

Pepperpot Soup

prep time: 10 minscook time: 30 minstotal time: 40 mins

An extraordinarily flavourful soup which also freezes well. I like to serve it with some crusty bread, for a heartier meal, or crackers for lunch.

ingredients:

480ml chicken stock (2 cups)
1 good sized potato, peeled and shredded
1 medium carrot, peeled and shredded
1 stalk of celery, trimmed and chopped
1 medium onion, peeled and chopped
1 small green pepper, trimmed, deseeded and finely chopped

You will also need:

35g plain flour (1/4 cup)
120ml water (1/2 cup)
1 tsp salt
1/4 tsp pepper
420ml whole milk (3 cups)
hot pepper sauce (optional)

instructions:

Put the vegetables into a large saucepan along with the chicken stock. Bring to the boil, then reduce to a slow simmer and cook for 15 to 20 minutes. Shake the water and flour together with the salt and pepper in a jar, until no lumps remain. Stir into the simmering vegetable mixture. Cook and stir until the mixture thickens. Slowly whisk in the milk and heat through. Taste and adjust seasoning as required. I like to add a nice splash of hot pepper sauce, but it is up to you. Ladle out into heated bowls to eat.

Created using The Recipes Generator

Not sure how long this cold weather will last, but this soup is a very fitting way to start off the month of February and to ward off some of the cold. I wonder will the groundhog see his shadow tomorrow? There are no groundhogs here in the UK of course, but I remember greeting the 2 of February every month with anticipation as a child growing up in Canada and hoping that the groundhog wouldn’t see his shadow, and greatly looking forward to Spring, which, groundhog or not, always seems quite far off at this time of year! Bon Appetit!

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/

Source: https://theenglishkitchen.blogspot.com/2019/02/pepperpot-soup.html

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