Home is nothing without the food that brings us all together, and as you no doubt have your Christmas meal all planned out by this stage, here’s a recipe that will see you through the following winter months with it’s warm and generous spirit. It’s forgiving too in that you can add any apples, pears or oranges that may have been better eaten yesterday! Our last tip is to make sure you only add the ginger in the last two minutes of cooking. This way it will be nicely rounded, with a little bit of punch. Just the way we like most things!
Butternut and Ginger Soup
A knob (honestly, who came up with that?) of butter
2 Large butternuts
4 sticks celery
1 l great quality chicken stock
1 finger length fresh ginger
250 ml crème fraiche
Seasoning and if you don’t have apples, pears and oranges a dash of honey will do.
Sauté shallots for 2 minutes.
Add chopped celery, carrot and diced butternut.
Stir and leave for 2 minutes with lid on.
Add stock and cook till butternut is soft. (Be sure not to over cook.) Add finely chopped ginger and crème fraiche. At this point turn off the heat and just leave it to stand.
Liquidise and heat before serving.
Go on, give it a bash and think of us at your table when you serve it up … please.