Kitchen Garden Soup – this is a recipe that has its origins long ago in the Yorkshire Dales, but has clearly been given a couple of extra modern tweaks along the way. The inclusion of bouquet garni and tomato puree gives the game away; our ancestors would have undoubtedly thrown in a handful of herbs, but not a bouquet garni! But, bouquet garni or no bouquet garni, if you are looking for a filling and tasty winter soup, this will be right up your Moor or down your Dale.
- 1 oz (28g) margarine
- 1 onion peeled and chopped
- 8 oz (225g) potato, peeled and diced
- 4 oz (113g) parsnip, peeled and diced
- 4 oz (113g) turnip, peeled and diced
- 4 oz (113g) leeks, washed and shredded
- 2 oz (55g) mushrooms, washed and sliced
- 2½ pints (50 fl oz) of beef stock
- 1 teaspoon Worcester sauce
- 1 teaspoon tomato puree
- 1 bouquet garni (or a small handful of mixed herbs from your own garden – Sage, Bay leaf, Rosemary etc)
- 2 oz (113g) long grain rice
- Melt the margarine in a large pan and gently fry the onion until it is soft and translucent (but not brown)
- Add all the vegetables and fry for 5 minutes, stirring frequently
- Add the stock, Worcester sauce and season lightly
- Add the bouquet garni (or your own herbs) and tomato puree and bring to the boil
- Cover and simmer for 15 minutes. Add the rice and simmer for a further 10 minutes.
- Taste to make sure the rice is properly cooked before serving; give it a little more time if needed.
Hilary Whitbread (1987) A Year in a Yorkshire Kitchen. Dalesman Publishing.