I recently came down with a bug, and couldn’t face eating anything heavy. This soup was the perfect remedy – no potato, no cream, nothing heavy when you’re suffering with a delicate stomach. This tastes fresh, light and healthy, and exactly what you need to bring you back to life! Play around with the recipe to suit you – sometimes I cook a ham and use the stock in the soup, then add the shredded pieces of ham, you could add mint for a sweet flavour, or spring onions and chives for a tangier taste. It’s really adaptable and celebrates one of Britain’s most treasured vegetables – the sweet yet simple garden pea.
I have read up on a few recipes for onion and Parmesan soup, and most blitz up the soup with a blender and add cream. I don’t know about you, but I prefer my soup to have a little more substance – so I opted for a similar texture to that of a French onion soup. Obviously, the broth is creamier as I stirred in some gorgeous Parmigiano Reggiano. However, to keep some body in there, I used a mandolin to slice my onions into whole rings.
I love cooking with a theme, and this week I put together a 3 course menu themed around Guinness.
This soup is an Irish take on a French onion soup – Guinness replaces wine, and I used Irish cheddar to melt on the top instead of traditional Gruyere cheese.