Boxing Day Bubble and Squeak Soup

Bubble and Squeak Soup

Bubble and squeak soup! Has he gone mad? Bubble and squeak is a bit of a tradition in my family. It is a delicious Boxing Day fry up of all the left over vegetables from Christmas Dinner. If you want a very tasty dish that it is a great way then to reduce food waste you have to try it. I come from a family of great cooks and hearty eaters but at Christmas food preparation was taken to another level. So, there was always plenty of leftover roast potatoes, parsnips and Brussel sprouts with which to make it for a Boxing Day lunchtime.

What is Bubble and Squeak?

Popular in the United Kingdom since the late eighteen hundred’s, Bubble and Squeak is a traditional way you use leftovers. normally served for breakfast. it is made by sauteing cabbage, carrots, peas and Brussel sprouts from the previous days roast dinner with smashed roast potatoes. You serve it with tangy brown sauce or pungent piccalilli to add flavour. The name comes from the noise the cooked cabbage makes as it is frying.

Bubble and squeak is great served with bacon and soft poached eggs or smoked salmon and horseradish crème fraiche. Best of all why not try it with a selection of cold meats and pickles.

Why make it into Soup?

If Bubble and squeak is so delicious why mess around with it? Well I will let you decide but I think it is almost as easy as making the original and just as tasty. Any recipe that reduces your food waste and saves money is a real winner. You can top your Bubble and Squeak Soup with croutons and crumbled Wensleydale cheese. Or you can try some pan-fried bacon and sprout tops if you are feeling creative. We love a nice warm bowl of soup after a long walk along the Jersey coastline let me know what you think.

Bubble and Squeak Soup

The recipe uses cooked vegetables, but you can make it using raw ingredients you will just need to adjust the cooking times upwards.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Ingredients

  

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• 400 grams Brussel sprouts
• 250 grams Roast potatoes cut into small dice
• 250 grams Roast Parsnips cut into small dice
• 100 grams Cooked Carrots
• 100 grams Spring Onions washed, trimmed and finely sliced
• 1 litre Quality chicken stock
• 200 ml Jersey Double cream
• 1 pinch Nutmeg
• 1 small handful Flat Parsley washed and finely chopped
• 1 teaspoon Black Onion Seeds
• Sea Salt & freshly milled Black Pepper

Course Appetizer, Starter

Cuisine English

Servings 4 people

Equipment

• Large heavy bottomed Pan

Instructions

 

• Bring the stock to a gentle simmer in a large pan, add the spring onions and cook for a couple of minutes, until softened.
• Add the potatoes, parsnips and carrots and bring back to the boil. Simmer for five minutes, remove from the heat then add the brussels, nutmeg,and most of the parsley.
• Blitz in a food processor and for a really smooth finish, pass through a good fine sieve.
• To serve gently reheat, stir in the cream and season to taste. Sprinkle with the remaining parsley and the onion seeds.

Notes

Allergens in this recipe are;

Milk

 

Please see the allergens page

Keyword No Waste, Roast Dinner, Soup, Starter

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