Description
Mary Berry’s Christmas Soup is a seasonal dish made with a base of root vegetables like parsnips and carrots, flavored with warming spices, and finished with a creamy texture. It’s an ideal starter for holiday meals or a satisfying way to use up leftovers after Christmas.
Ingredients
For the Soup
- Butter (30g): Adds richness to the soup.
- Onion (1 large, finely chopped): Forms the flavorful base.
- Leek (1, sliced): Adds sweetness and depth.
- Carrots (2, peeled and diced): Adds natural sweetness.
- Parsnips (2, peeled and diced): Provides a creamy texture and earthy flavor.
- Potatoes (2 medium, peeled and diced): Helps thicken the soup.
- Chicken or Vegetable Stock (1 liter): Forms the soup’s base.
- Bay Leaf (1): Adds a subtle aromatic note.
- Ground Nutmeg (1/4 tsp): Adds a warm, festive flavor.
- Double Cream (100ml): For a creamy finish (optional).
- Salt and Pepper (to taste)
For Garnish
- Croutons: Adds crunch.
- Fresh Parsley or Chives: For a pop of color.
- Crispy Bacon Bits: Optional, for extra flavor.
Instructions
Step 1: Sauté the vegetables
In a large saucepan, melt the butter over medium heat. Add the onion and leek, and sauté for 5 minutes until softened but not browned.
Step 2: Add the root vegetables
Stir in the carrots, parsnips, and potatoes. Cook for another 5 minutes, stirring occasionally.
Step 3: Add the stock and spices
Pour in the chicken or vegetable stock and add the bay leaf and ground nutmeg. Season with salt and pepper to taste. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.
Step 4: Blend the soup
Remove the bay leaf and blend the soup until smooth using a blender or immersion blender. For a chunkier texture, blend only part of the soup.
Step 5: Add the cream
Stir in the double cream if using, and heat gently without boiling.
Step 6: Serve
Ladle the soup into bowls and garnish with croutons, fresh parsley or chives, or crispy bacon bits, as desired.