This month I thought you might enjoy some comforting soup to cheer you up.
This is more of a stew than a soup. It is great served as a warming meal. Serves 4-6
Strain the soaked bacon and scrape the skin, then put into a large saucepan with water to cover. Bring to the boil and remove any scum from the top.
Add the pearl barley and the lentils, bring to the boil and simmer for about 25 minutes.
Add the onions, carrots, parsnips, pepper to taste, thyme and parsley sprig. Bring back to the boil, lower the heat, cover and simmer gently for half an hour.
Add the potatoes and the cabbage, bring back to the boil again and simmer until they are tender but not mushy. The barley and lentils will be soft by this time, and the piece of bacon should be cooked through. If not, simmer a little longer.
Five minutes before the broth is ready, add the chopped leek and the chopped parsley.
To serve, lift out the bacon and skin it. Then either chop it into chunks or, if serving the soup first, keep it as a joint and carve.
One of the best vegetable soups, very quick and easy to make, as the spinach loses nothing of its flavour when frozen. Serves 6
Melt half the butter in a large saucepan and gently fry the onion for about 5 minutes until soft but not brown. Add the spinach and stir from time to time until defrosted.
Add the stock, salt, pepper, lemon juice and mace. Bring to the boil, cover and simmer for about 15 minutes. Put the soup through a sieve or food processor and set it aside.
In a second saucepan, melt the remaining butter, sprinkle in the flour and cook, stirring, for 1 minute. Gradually pour in the spinach mixture, stirring constantly. Bring to the boil, then lower the heat and simmer gently for 5 minutes.
Taste and adjust the seasoning if necessary and just before serving, swirl in the cream.
Serves 4. Melt the butter in a large pan and fry the carrots and leeks or onions for 5-10 minutes.
Add the stock and seasoning and simmer for another 15-20 minutes. Sieve or purée the soup in a blender and return to the pan. Alternatively, cook vegetables for a further 10 minutes then beat with a wooden spoon. This gives a soup with more texture.
Stir in the milk and fresh cream; adjust seasoning and heat, but do not boil. Serve sprinkled with parsley.