John Torode's warming winter soup masterclass
When comfort calls, look no further than a simple bowl of warming soup! John’s here with the ultimate selection for these sub-zero temperatures, his Butternut Squash soup, Tuscan Bean Soup and Pea & Ham soup all served with crunchy soda bread for dunking!
Tuscan bean soup
Serves: 8
Ingredients
1 tin cannellini beans1 medium carrot1 medium onion1 stick celery2 medium tomatoes100ml olive oil100g rindless baconSalt and pepper, to tasteVegetable stock as before150g macaroni pasta
To finish:100g pestoParmesan, shaved
Method
1. If using dried beans, soak the beans in room temperature water for at least 12 hours the day before required.
2. Drain the beans and place in a large pot. Cover with fresh water, at least 10 centimetres over the beans, bring to the boil for about one hour, testing after 40 minutes. Then set to one side.
3. While the beans are cooking, chop the vegetables roughly.
4. In a separate pan, heat the oil over a medium heat. Throw in the bacon and cook for 5 minutes until it turns golden brown.
5. Add in the carrot, onion, celery and tomatoes and cook for 5 minutes, stirring occasionally. Season with salt and black pepper to taste.
6. Strain the beans and then add them to the vegetables. Stir well and then add the vegetable stock (or a stock cube diluted in water). Bring to the boil and then taste again and season well.
7. Add the pasta and cook for 15 minutes until the pasta is soft but not over cooked and the soup is thick.
8. Ladle into large bowls, place a tablespoon of the pesto onto each and top with Parmesan cheese. Pour over some extra olive oil if you wish.
Butternut squash soup
Serves: 8
Ingredients
50ml olive oil50g butter2 small leeks, trimmed, washed and roughly chopped (or you can use onions)2 large potatoes, peeled and choppedSalt and pepper, to taste 2 cloves garlic, crushed1 large butternut squash, peeled1 stick of rosemary600ml water
To serve:Crème frîache
Method
1. In a large pan, heat the oil with the butter and add the chopped leeks or onion. Stir and then add the potatoes and season well with salt and pepper and cook for five minutes over a medium heat, stirring.
2. Then add the garlic and chopped squash. Continue to cook for 5 minutes over a medium heat. Add the rosemary.
3. Pour over the water, or enough to cover the squash, turn the heat to high and bring to the boil. Reduce the heat to a simmer.
4. Cook for 25 – 30 minutes until the butternut squash is mushy. Remove the rosemary and discard.
5. Puree in a food processor and check the seasoning.
6. Serve drizzled with a little olive oil or a spoonful of crème fraîche.
Pea and ham hock soup
Serves: 8
Ingredients
2l ham stock (made up using stock cubes)200g split peas, soaked overnight2 onions, roughly chopped2 carrots, roughly chopped2 bay leaves1 stick celery, roughly chopped300g frozen peas180g ham hockCroutons, to serve
Method
1. Place 2 litres of ham hock onto the hob in a large pan and bring to the boil. Put everything but the frozen peas into the pan and bring to the boil. Reduce to a simmer and cook for 1½-2½ hrs, topping up the water as and when you need to, to a similar level it started at.
2. Remove the bay from the soup and stir in the frozen peas.
3. Simmer for another minute and then blend until smooth. Add a splash of water if too thick, and return to the pan to heat through if it has cooled, or if you are making ahead.
4. When you are ready to serve, mix the hot soup with most of the ham – gently reheat if made ahead. Serve in bowls with the remaining ham scattered on top, and eat with crusty bread and butter.
Soda Bread
Makes one large loaf
Ingredients
200g wholegrain flour 275g strong white flour 1 generous tsp of bicarbonate of sodaPinch of salt420ml buttermilk 1 tsp of honey
Method
1. Preheat the oven to 190˚C. Grease and flour a baking sheet.
2. Mix together the flours, bicarbonate of soda and salt in a mixing bowl.
3. Measure out the buttermilk and then whisk the honey into it.
4. Stir together the dry ingredients, and then pour in the wet mix. Using a wooden spoon, bring the mix together to form a dough.
5. Shape into round loaf and place on the baking sheet.
6. Sprinkle a little flour on top and score with a cross.
7. Bake for 35-40 minutes. The bread is cooked when you can turn it out on a wire rack, and when the bottom is tapped it should sound hollow.
8. Allow to cool before slicing, if you can, otherwise just pull a little off and spread with butter.