Neep and cider soup, with mini sodas
Neep and cider soup, with mini smoky bacon sodas
Neep and cider soup
Ingredients:
4 rashers smoked bacon, chopped
1 tablespoon olive oil or local rapeseed oil
25g butter
1 onion, finely chopped
100g diced celery
300g turnip scoopings, cut into 1cm dice
150ml dry cider or apple juice
750ml ham or chicken stock
125g diced potato
25ml double cream
Method:
Cook bacon in oil until crisp and golden.
Remove from pan and add the butter, onion and celery.
Cook gently until golden and soft.
Add the cider and cook for a minute.
Add the turnip, stock and potato. Cook until soft.
Add cream blend to a smooth puree and check seasoning.
Sage oil garnish
Ingredients:
12 sage leaves
50ml olive oil or local rapeseed oil
Method:
Heat the oil in a pan and add the sage leaves.
When they crisp up place on kitchen paper.
Mix the fried sage leaves with the oil and drizzle over the soup.
Mini smoky bacon soda farls
Ingredients:
300g plain flour
1 heaped teaspoon baking soda
½ teaspoon salt
250ml buttermilk
Cooked bacon from soup, chopped finely
Method:
Mix the flour, baking soda and salt in a bowl.
Mix in the bacon.
Make a well in the centre and add the buttermilk.
Mix to dough and turn onto a floured surface.
Knead gently to bring together (do not over work as you’ll knock the air out) then roll out to about 1cm thick.
Cut into 3cm rounds.
Leave for 10 minutes then cook on a heavy based frying pan or griddle over medium hot heat for about 3 minutes each side.
Cool on a wire rack.
