Looking out of the kitchen window, onto my snow covered garden, has turned my thoughts towards warming winter soups. This evening I’m going skating with my wife and daughters. So a pan of hearty potato soup would be the perfect end to what promises to be a wonderful evening.
For this soup I’m using a floury potato, such as the Arran Victory or a King Edward, but any floury potato will do. I’ve given the soup some depth by adding celery, garlic and bacon. Back bacon, which is a leaner cut, adds a nice saltiness without too much fat.
For me, a good winter soup should be a meal in itself, so the addition of sausage bulks up the soup nicely, and it’s the perfect accompaniment to the starchy potatoes. I’m using ‘Fuet’ a traditional sausage from the Catalan region of Spain. A wonderful and versatile dry cured pork sausage, that works really well in this soup. Cut into thin slices, lightly fried, and added to the finished soup with a sprinkling of fresh parsely, delicious!
Ingredients for potato and celery soup:
Takes 30 – 40 minutes.
300g (11oz) celery
500g (18oz) floury potatoes, peeled & diced
1 large onion
3 cloves of garlic
4 tbsp. olive oil
45g (1.5oz) back bacon
45g (1.5oz) dry cured pork sausage
2 Litres (3.5 pts) vegatable stock
2 heaped tbsp. crème fraîche
2 tbsp. parmasan cheese
salt & ground black pepper
Chopped curly-leaf parsely
Peel and dice the potatoes, then roughly chop the celery, onion and garlic. Heat the oil in a large pan, and gently fry the onions, garlic, celery and bacon. Cook for 3-4 minutes until the onion and celery start to soften, but not colour. Now add the potato and cook for a further minute. Stir in the chopped sausage.
Pour the vegetable stock into the pan, stir and bring to the boil. Season with salt and pepper and simmer until the vegetables are tender.
Blitz in a blender or food processor until smooth. Reheat in a clean pan, stir in the crème fraîche and parmesan cheese. Taste the soup and adjust the seasoning. Ladle into bowls and serve with lightly fried slices of sausage and chopped curly-leaf parsely.
The great thing about this recipe is that you don’t have to be meticulious with the quantities, just remember not to overdo it with the potatos. Too many will make the soup gluey.