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Allotment Soup
In summer 2011, Table Table launched a competition across the UK to find the best local recipes, forgotten classics and family favourites from the public, to be captured in a limited edition cookbook celebrating all that is great about British cooking.
They received hundreds of fantastic entries from all across the UK and have enjoyed trying them all and hope you do too! What’s more, all proceeds from the sale of the cookbook will be going to the international charity WaterAid and the invaluable work they do.
You can pick up a copy at your local Table Table restaurant from December. Just go to www.tabletable.co.uk to find the restaurant nearest to you.
Allotment Soup from Trudi Law of Wolverhampton
Serves 4
Ingredients
Small pumpkin or butternut squash
25g butter
1 onion, chopped
1 leek, trimmed and sliced
1 large carrot, chopped
1 medium potato, sliced
1 litre of good quality chicken or vegetable stock
Method
Cut the skin away from the pumpkin or squash and discard the seeds and any stringy bits. Chop into rough chunks.
Melt the butter in a large saucepan, add the onions and leeks and cook over a medium heat until soft. Add all the other vegetables and stock.
Season well with salt and pepper and simmer for 45 minutes over a gentle heat.
Allow the soup to cool before blending to a smooth consistency.
Warm through before serving.
They received hundreds of fantastic entries from all across the UK and have enjoyed trying them all and hope you do too! What’s more, all proceeds from the sale of the cookbook will be going to the international charity WaterAid and the invaluable work they do.
You can pick up a copy at your local Table Table restaurant from December. Just go to www.tabletable.co.uk to find the restaurant nearest to you.
Allotment Soup from Trudi Law of Wolverhampton
Serves 4
Ingredients
Small pumpkin or butternut squash
25g butter
1 onion, chopped
1 leek, trimmed and sliced
1 large carrot, chopped
1 medium potato, sliced
1 litre of good quality chicken or vegetable stock
Method
Cut the skin away from the pumpkin or squash and discard the seeds and any stringy bits. Chop into rough chunks.
Melt the butter in a large saucepan, add the onions and leeks and cook over a medium heat until soft. Add all the other vegetables and stock.
Season well with salt and pepper and simmer for 45 minutes over a gentle heat.
Allow the soup to cool before blending to a smooth consistency.
Warm through before serving.
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