Richard Corrigan serves up a tasty Christmas soup.
- 1 tsp brown mustard seeds
- 1 tsp cumin seeds
- 50 g lentils
- bouquet garni
- dash amontillado sherry
- 800 ml turkey stock
- 1 chilli (finely chopped)
- 1 clove of garlic (finely chopped)
- 1 carrot (finely diced)
- 0.5 fennel (finely diced)
- 0.5 leek (finely diced)
- bunch of coriander
- bunch of flat leafed parsley
- Heat the mustard seeds and the cumin seeds in a small saucepan and roast gently.
- Blitz or grind these to a fine powder. Put the lentils into a larger saucepan and cover with 600ml of the turkey stock add the spice mix and bring to the boil for 10-15 minutes until the lentils are cooked.
- Biltz the soup until creamy but still holding some texture. Add the rest of the stock and bring to the boil again.
- To finish:
- Sweat off the chilli, garlic, carrot, fennel in a pan with a little oil until soft. Finally add the leek, the leek will take far less cooking time so leave until the last minute.
- Serve the soup in a bowel and spoon the vegetables on top.
- Sprinkle over some herbs.
- Richard used some peppers in his recipe. Roast some peppers, remove the skin and finely chop.
- Add this to the vegetables before spooning onto the soup.