After a very busy week at work I fell into the pub at our Early Doors regular Friday meet up, to enjoy a few pints of Naked Ladies Ale, our local Twickenham brewery fare at the Three Kings.
I decided to make some soup on Saturday as a way to relax myself into the weekend proper. Lots of winter veg, chicken stock in good basic soup. So my intention was to make it comforting and full of flavour, it also needs to be chunky to give us a warming texture to the soup. This approach alongside a New York Bagel, toasted or not, buttered or not its all up to you. Enjoy!
Twickenham Fine Ales was the first brewery in Twickenham since Cole’s Brewery closed in 1906. However it didn’t end there. Founded by Steve Brown in 2004, Twickenham has been at the forefront of the resurgence of breweries in London. Using global hops from a early stage, and only the purest of ingredients, Twickenham produces a fine range of well hopped, award winning beers.
Approximate Calories: 765 (192 calories per serving)
- 2 tsp of rapeseed oil (olive oil will do)
- 3 potatoes
- 1 medium carrot
- 1 tbsp fresh fennel (2 tsp of dried fennel will do)
- 3 small to medium onions
- 2 garlic cloves
- 2 leeks
- 1 celery stick
- 1 tbsp of oregano (or to taste)
- 1 tsp of sweet paprika
- 3 splashes of Worcester sauce
- salt and pepper to taste
- 2 chicken stockpots
- Add hot water to (level 1 in the soupmaker the higher one)
- Put all ingredients in the soup maker and set to smooth
- Alternatively put all of the ingredients into the pan and bring to the boil, then simmer for 20 minute’s or so, then blend when done until smooth.
- For a thinner soup add more water, for a thicker soup add less water.
- Optional – New York Bagel – 230 calories (with butter add 35 calories – for 456 for the whole serving)