Macclesfield Express - - LEISURE - AN­DREW NUT­TER


A CRACK­ING soup, just per­fect for this time of year.

The ad­di­tion of the lemon grass and ginger lifts the tra­di­tional potato soup to the next level and the ad­di­tional tape­nade croutes are, in my view, the ic­ing on the cake.

If you can’t get hold of tape­nade, sim­ply blend some pit­ted black olives with olive oil and a clove of peeled gar­lic to a smooth paste.

Serves 4


For the Soup ●● One pint chicken stock ●● Two large Maris Piper pota­toes ●● One ta­ble­spoon olive oil ●● Two onions - rough­ly­chopped ●● Half lemon grass - shred­ded ●● One small knob fresh root ginger ●● One fen­nel – chopped ●● 100ml cream

To Serve: ●● One ta­ble­spoon crème frâiche ●● Tape­nade croutes

Method: 1. Chop the pota­toes roughly and place in a pan with the chicken stock – sim­mer un­til the pota­toes are cooked through. 2. In a sep­a­rate pan – heat the olive oil and sweat off the onions, lemon grass, ginger and fen­nel for about five min­utes un­til soft­ened. 3. Add in the stock – re-sim­mer then blend and sieve. 4. Add the cream, sea­son to taste and serve with the crème frâiche and tape­nade croutes.

Nut­ters Restau­rant, Eden­field Road,

Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

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