Midweek Meals: Warm and comforting soups for the winter cold

We're well and truly into the winter months now - here's five warm and cosy bowls you can make at home

Five winter-warmer soups

Winter vegetable and bean soup with spicy sausage

recipe by:Darina Allen

A great way to use up the contents of your fridge

Servings

8

Preparation Time

 45 mins

Cooking Time

 20 mins

Total Time

 1 hours 5 mins

Course

 Starter

Ingredients

• 225g (8oz) rindless streaky bacon, cut into 5mm (1/4 inch) lardons

• 2 tbsp olive oil

• 225g (8oz) onions, chopped

• 300g (10oz) carrot, cut into 5mm (1/4 inch) dice

• 215g (7 1/2oz) celery, chopped into 5mm (1/4 inch) dice

• 125g (4 1/2oz) parsnips, chopped into 5mm (1/4 inch) dice

• 200g (7oz) white part of 1 leek, 5mm (1/4 inch) slices thick approx.

• 1 Kabanossi sausage, cut into 3mm (1/8 inch) thin slices

• 400g (1 x 14oz) tin of tomatoes

• salt, freshly ground pepper and sugar

• 1.7 litres (3 pints) good homemade chicken stock,

• 225g (8oz) haricot beans, cooked *

• For the garnish:

• 2 tbsp parsley, freshly chopped

• extra virgin olive oil (optional)

Method

1. Prepare the vegetables. Put the olive oil in a saucepan, add the bacon* (see note at bottom of recipe) and sauté over a medium heat until it becomes crisp and golden, add the chopped onion, carrots and celery. Cover and sweat for five minutes, next add the parsnip and finely sliced leeks. Cover and sweat for a further 5 minutes. Slice the Kabanossi sausage thinly and add. Chop the tomatoes and add to the rest of the vegetables and the beans. Season with salt, freshly ground pepper and sugar, add the chicken stock. Allow to cook until all the vegetables are tender, 20 minutes approx. Taste and correct the seasoning. Sprinkle with chopped parsley and drizzle with extra virgin olive oil, serve with lots of crusty bread.

2. * Soak the beans overnight in plenty of cold water. Next day, strain the beans and cover with fresh cold water, add a bouquet garni, carrot and onion, cover and simmer until the beans are soft but not mushy – anything from 30 - 60 minutes. Just before the end of cooking, add salt. Remove the bouquet garni and vegetables and discard.

3. Note: If the bacon is very salty, put into a small saucepan, cover with cold water and bring to the boil. Strain and dry on kitchen paper.

Chestnut and wild mushroom soup

recipe by:Neven Maguire

You can make this Christmas soup ahead of time - it's the perfect stress-free starter

Servings

6

Preparation Time

 30 mins

Cooking Time

 30 mins

Total Time

 60 mins

Course

 Starter

Ingredients

• 50g dried mixed wild mushrooms, crushed

• 1 tbsp rapeseed oil

• 450g peeled chestnuts (canned or vacuum-packed), chopped

• 1 large onion, finely chopped

• 1 tsp chopped fresh thyme

• 50ml Madeira wine

• 1.2 litres chicken or vegetable stock

• 200ml cream

• sea salt and freshly ground black pepper

• snipped fresh chives, to garnish

• fresh micro herbs, to garnish

Method

1. Put the dried wild mushrooms in a heatproof bowl and pour 400ml (14 fl oz) of boiling water over to cover. Set aside for 20 minutes, until they have plumped up. Drain the mushrooms and gently squeeze dry, reserving the soaking liquid.

2. Heat a large pan and add the oil. Add the chestnuts, the onion and drained wild mushrooms and sweat gently for 10 minutes, until golden brown, stirring occasionally. Season to taste.

3. Add the thyme to the pan with the reserved soaking liquid, madeira wine and the stock, stirring to combine. Bring to the boil, then reduce the heat and simmer for another 20 minutes. Stir in the cream and allow to heat through for 1 minute, then whizz with a hand-held blender until as smooth as possible.

4. Season to taste, then blend again until light and foamy, tilting the pan to get the maximum effect.

5. To serve, ladle the soup into warmed bowls. Garnish each one with the chives and micro herbs.