As Christmas looms around the corner we look to Culinary Columnist and Executive Chef, Paul Watters to share his tasty Winter Soup Recipe, perfect for a festive starter.
Today we have a flavoursome Minted Pea Asparagus and Serrano Ham Soup
Ingredients:
4 tbsp of Rapeseed oil
2 onion (peeled and chopped)
4 sticks of celery (washed and chopped)
8 medium-sized potatoes (washed peeled and chopped)
3 tbsp of unsalted butter
2 litre of chicken or vegetable stock
1 bunch of Asparagus rough cut including stocks (keep some back for garnish)
1 handful of picked mint
1 handful of frozen peas
8 slices of Serrano ham
2 sprigs of fresh thyme
4 tbsp of double cream
A few bits of picked flat-leaf parsley
Method:
In a large saucepan add rapeseed oil and chopped onion and cook on a medium heat until soft (chef tip add a little water to prevent the onion from catching).
Add the celery, diced potato, and butter, and stir well until the butter has melted. Then place the lid on top and allow to cook for a further 5 minutes before removing the lid.
Pour in the vegetable or chicken stock, together with the asparagus stocks and cook for a further 10-15 minutes. You will want the stocks to be soft.
Then add the rest of the asparagus.
Carefully transfer the contents to a blender and blitz until smooth. Bring the smooth liquid back to the heat and season with a little salt and pepper. While waiting for the soup to heat, boil the peas in a little water with Asparagus spears. Once boiling, remove the soup from the heat and serve in four bowls.
Drizzle a little cream around the bowl and add the cooked peas. Garnish the dish with asparagus around the plate and place the Serrano Ham in the middle. Finally, drizzle a little cream around the bowl and sprinkle some flat-leaf parsley.
Serve and Enjoy…
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
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