Entertaining

Soup sips

Name: Soup sips
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 6
Ingredients: 15g unsalted butter; 2 (200g) carrots, chopped; 1 small (100g) fennel bulb, chopped; 1 potato, peeled, chopped; 2 cups (500ml) chicken stock; 200.00ml cream; 50ml Pernod (optional); 25g unsalted butter; 1 onion, chopped; 1 garlic, crushed; 2 large potatoes, peeled, chopped; 1L (4 cups) chicken stock; 300ml cream; 300g English spinach, chopped; 400ml chicken stock; Juice of 1/2 lemon; 1/4 teaspoon grated nutmeg; 1 tablespoon sambuca (optional)

Rate now

45m

Jump to recipe

Soup sips are a great idea to serve with pre-dinner drinks. Use your favourite soup recipes or try these. Any leftover soup can be frozen for up to 3 months.

Carrot and fennel

15g unsalted butter
2 (200g) carrots, chopped
1 small (100g) fennel bulb, chopped
1 potato, peeled, chopped
2 cups (500ml) chicken stock
100ml cream
50ml Pernod (optional)

Potato and garlic

25g unsalted butter
1 onion, chopped
1 garlic, crushed
2 large potatoes, peeled, chopped
1L (4 cups) chicken stock
300ml cream

Spinach and sambuca

300g English spinach, chopped
400ml chicken stock
Juice of 1/2 lemon
1/4 teaspoon grated nutmeg
100ml cream
1 tablespoon sambuca (optional)

Method

1.

Carrot and fennel soup: Melt the butter in a saucepan over medium heat. Add the carrots, fennel and potato and saute in the butter. Add the stock and simmer, stirring, for 20 minutes until the vegetables are soft. Blend until smooth, then stir in the cream and season with salt and pepper. Just before serving stir in the Pernod.
2.

Potato and garlic soup: Melt the butter in a saucepan over low heat. Add the onion and cook for 5-6 minutes until soft. Add the garlic and cook for a further minute. Add the potatoes and stock and simmer for 20 minutes until soft. Set aside to cool slightly, then blend until smooth. Stir in the cream then return to the pan to reheat.
3.

Spinach and sambuca soup: Place spinach in a saucepan over medium heat. Add the stock, lemon juice and grated nutmeg. Cook gently for about 3-4 minutes until the spinach has wilted. Blend until smooth then return to the pan, stir in the cream and heat gently, adding the sambuca just before serving.