I made this soup just before Christmas as I’d made a glazed gammon joint and therefore had lovely gammon stock and vegetables left over from it. I was also very aware that like most Brits I’d over bought on the sprout front and had a bag I needed to use up before the big day! Hence this soup just kind of evolved and I also managed to use up some bacon and cream that were going begging (Nigel Slater would be proud of me)! The result was absolutely delicious with the gammon and vegetables all marrying off beautifully and the bacon garnish was just perfect.
I will definitely be making this soup again and will use a ham stock cube in future if I don’t have fresh gammon stock.
I am entering this soup into Kate at Turquoise Lemons “No Waste Food Challenge” where the theme is Christmas leftovers.
So once you’ve fried any raw vegetable (if you’re using any) then you add your cooked vegetables and stock.
Then it’s just a case of simmering for 20 mins, liquidising and adding optional cream!
Then reheat and garnish with strips of bacon.
Now there must be some leftover bread I can sprinkle with water and reinvigorate in the oven!
- 2 tbsp Light olive oil
- 500g Sprouts, peeled & halved
- 2 Parsnips, chopped
- 2 Cloves garlic
- 2 Large carrots, chopped
- 2 Sticks celery, chopped
- 2 Onions, chopped
- 1.25 L / 2¼ pts Gammon stock (fresh if possible)
- Salt & Pepper
- 100 ml Cream (optional)
- A few rashers of fried bacon cut into strips
- If making this soup from scratch soften your onions and garlic first in the oil for five minutes then add the chopped vegetables and fry for a few more minutes stirring frequently.
- If you have a mixture of fresh and leftover vegetables then fry the raw ones and garlic gently for a few minutes first then add the leftover ones along with the stock, season and simmer for 20 minutes.
- Liquidise the soup, add the cream if using and reheat to serve.
- Garnish with the bacon strips.