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.
Ingredients
- 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
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
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