Mad About Vegetables - Soups and Purees

Look at that colour... recipe for this pea puree at end of post.
As the weather cools down one's thoughts turn to Soups and Winter Comfort Foods.
Over the last week, I have made some very tasty Vegetable dishes and even did a wonderful Roast Pork inspired by Justin North on Master Chef Australia.
So first, to go with the pork, which was served with cabbage and mashed potatoes I made a carrot puree.

Once again MCA got me going. In the Masterclass, Gary made a carrot puree which I turned into soup earlier with parsnips.Click here to see how to do that. So The Pork dish needed colour, a little carrot puree on the side.


Carrot Puree
Take 3 carrots peeled and grated
40 gms butter
Sea salt and freshly ground black pepper
A little water

Melt the butter in a pan on med heat
Add grated carrot and about 2 tablespoons of water
Season with Salt and Pepper
Gently cook till carrot squashes in your fingers about 10 minutes
Add little more water if it gets too dry
The into the blender

You can do this earlier.

Reheat in a little more butter once again gently
Don't caramelize...you don't want that flavour.
There ya go

So back to soup
Today I made a Swede and Leek Soup

Buttery Creamy...beautiful
No herbs or spices just vegetables (and Butter)

40 gms butter
1 leek cleaned and sliced thinly
2 medium swedes peeled and cut into dice
2 scant tablespoons flour

Sea salt and freshly ground pepper
1 litre Milk
Water to thin

Melt the butter in a pot
Add leeks
Season
Saute gently till soft NOT brown
Add swedes
Season again and toss
Add flour
Cook it out for about 3-4 minutes

Add milk and stir till it comes to the boil
Lower heat and simmer till swedes are tender about 15 minutes

Add water if it is too thick, you are making soup, not a sauce

Into the blender

Smooth as!
Delicious

You could sprinkle over some chopped parsley but it's pretty good as is.

Now lets go for some beautiful colour
Mushy Peas
Great with Lamb

This is not of course the original Mushy English peas, as they use marrowfat peas
I love bright green Frozen peas.
The secret is in the sweet and sour, Honey and vinegar.
Splendid.

500 gms frozen peas
50 gms butter
100 gms shallots or spring onions


2 tbs honey


50 mls good white wine vinegar
Vegetable stock (I used the water the peas were cooked in)

Blanch the peas in boiling salted water for about 1 minute
Drain and into iced water to preserve the colour
Reserve some stock to use later. About 200 mls
Drain set aside

Cook shallots or spring onions in 25 gms butter till soft NOT brown

Put peas, onions honey, vinegar and about 75 gms stock into the blender

Blitz till smooth
Add more stock if too dry
If you have a food mill pass the puree through. helps to get rid of the skins
But it's not absolutely necessary

To reheat melt the remainder of the butter
Add the puree
Heat taste and adjust seasoning if necessary

Serve, great with lamb