Earthen Soup
This Earthen Soup from Richard Corrigan is a brilliant family meal. Packed with vegetables, meat, herbs and served with fresh crusty bread spread with pesto it is a great autumnal feast!
Ingredients
Equal Quantities of, all diced same size of White Onion, Celeriac, Carrot, Leeks and Celery
- Knob of butter and some Olive oil in Pan to Sauté
- Hot Vegetable Stock, organic stock cube in boiling water
- 125g pancetta lardons, rind removed
- 125g sausage meat, removed from casing
- Grated parmesan cheese
- 3 garlic cloves, grated finely
- ½ bunch parsley, chopped
- ½ bunch basil, chopped
- Fresh sprouting broccoli
To serve:
- Good quality basil pesto
- Crusty fresh bread
Method
In a hot pan, with a splash of olive oil, add onions and carrots, cook for a minute on a high heat. Then add celery with some butter, cook for a further minute, then the celeriac, sweat with a little salt and pepper.
Add hot stock just to cover and simmer away nicely on a high heat for around 10 minutes.
Meanwhile, finely chop the pancetta, add the sausage meat, finely grated garlic and parmesan, mix together to make a paste, alternatively give it all a pulse in a mixer. Fold through the garlic and herbs and chop through again until it comes together. Season well. With your hands, form nice small balls, roll out all the mixture into these meatball dumplings, using the palms of your hands to form.
At the last minute of cooking the vegetables in the stock, add the leek and meatballs.
Simmer quickly until all is cooked and vegetables have a slight bite, retaining all flavour and colour. Adding a touch more stock if needed, but just to cover.
Add the sprouting broccoli with some more hot stock if needed, allow the broccoli to cook off the heat in the soup.
Season the soup if needed and allow it all to rest for a moment, for flavours to develop and bind together.
Serve with a good slice of warmed crusty bread spread with pesto.
Ingredients
Equal Quantities of, all diced same size of White Onion, Celeriac, Carrot, Leeks and Celery
- Knob of butter and some Olive oil in Pan to Sauté
- Hot Vegetable Stock, organic stock cube in boiling water
- 125g pancetta lardons, rind removed
- 125g sausage meat, removed from casing
- Grated parmesan cheese
- 3 garlic cloves, grated finely
- ½ bunch parsley, chopped
- ½ bunch basil, chopped
- Fresh sprouting broccoli
To serve:
- Good quality basil pesto
- Crusty fresh bread
Method
In a hot pan, with a splash of olive oil, add onions and carrots, cook for a minute on a high heat. Then add celery with some butter, cook for a further minute, then the celeriac, sweat with a little salt and pepper.
Add hot stock just to cover and simmer away nicely on a high heat for around 10 minutes.
Meanwhile, finely chop the pancetta, add the sausage meat, finely grated garlic and parmesan, mix together to make a paste, alternatively give it all a pulse in a mixer. Fold through the garlic and herbs and chop through again until it comes together. Season well. With your hands, form nice small balls, roll out all the mixture into these meatball dumplings, using the palms of your hands to form.
At the last minute of cooking the vegetables in the stock, add the leek and meatballs.
Simmer quickly until all is cooked and vegetables have a slight bite, retaining all flavour and colour. Adding a touch more stock if needed, but just to cover.
Add the sprouting broccoli with some more hot stock if needed, allow the broccoli to cook off the heat in the soup.
Season the soup if needed and allow it all to rest for a moment, for flavours to develop and bind together.
Serve with a good slice of warmed crusty bread spread with pesto.
