SERVES 4–6

  • 1 tbsp rapeseed oil
  • 1 onion, finely chopped
  • 2 potatoes, peeled and cut into cubes
  • 100g (4oz) smoked bacon lardons
  • 3 small leeks, trimmed and finely chopped
  • 1 tbsp chopped fresh thyme
  • 900ml (1½ pints) chicken or vegetable stock
  • 100ml (3½fl oz) milk
  • sea salt and freshly ground
  • black pepper
  • crème fraîche, to serve
  • snipped fresh chives, to garnish

1 Heat the oil in a large pan and tip in the onion, potatoes and bacon. Cook for 5 minutes, until the bacon has crisped up slightly, stirring constantly. Add the leeks and thyme and

cook for another 5 minutes, stirring occasionally, until all the vegetables have softened but not coloured and the bacon is nice and crispy.

2 Pour the stock into the pan and bring to the boil. Reduce the heat, then cover the pan and simmer for 20 minutes, until slightly reduced and all the vegetables are completely tender.

3 Blitz the soup with a hand blender, then pour in the milk. Season to taste and reheat gently.

4 Ladle the soup into warmed bowls and garnish with dollops of crème fraîche and a sprinkling of snipped fresh chives or serve chilled (see the introduction above).

Parsnip and honey soup

We have such good honey in Ireland. I’ve been using Mileeven a lot, which is made in Piltown, Co. Kilkenny. Parsnips are great simply roasted with honey, as it complements their natural sweetness. I like to garnish this soup with some crunchy croutons, but some toasted pumpkin seeds would also be delicious.

SERVES 8–12

  • 50g (2oz) butter
  • 1 large onion, chopped
  • 8 parsnips, chopped
  • 1 tsp chopped fresh thyme
  • 2 tbsp clear honey
  • 1.75 litres (3 pints) chicken or vegetable stock
  • 100ml (3½fl oz) cream
  • sea salt and freshly ground
  • black pepper
  • crunchy croutons, to garnish

(optional)

1 Melt the butter in a large pan, then cook the onion for a few minutes, until softened but not coloured. Stir in the parsnips and thyme, then season to taste. Cook for a few minutes more,

then stir in the honey and cook for another 5 minutes, stirring occasionally, until lightly golden and caramelised.

2 Pour the stock into the pan and bring to the boil, then reduce the heat and simmer for about 30 minutes, until the parsnips are completely tender and the liquid has slightly reduced. Stir

in the cream and allow it to heat through.

3 Purée the soup with a hand blender until very smooth. Season to taste, then ladle the soup into warmed serving bowls and garnish with croutons, if liked, and a good grinding of black pepper to serve