Lentil Soup

 200g Smoked bacon lardons (or 8 rashers chopped up)

2 Medium onions 

Half a swede 

2 Medium carrots 

200g Split red lentils 

1.5 Litres of chicken stock

Salt & Pepper to taste

cook off bacon first

cook veg - 5-10 mins

add stock

bring to boil

add lentils

simmer 30mins ro 1 hour

blend to make smooth

Sweet Potato & Garlic Soup

Ingredients 

 1 kg sweet potatoes (about 5), peeled, cut into 2-inch chunks

2 onions, chopped

1 head garlic, separated into cloves, peeled

2 Tbsp. olive oil

1500ml 6 cups chicken stock

1/4 cup Philadelphia Light Cream Cheese Product

2 Tbsp. chopped fresh chives

Heat oven to 200c.

Toss potatoes, onions and garlic with oil. Spread onto foil-covered baking sheet. Bake 1 hour or until vegetables are tender;

spoon into large saucepan, stir in stock.

Bring to boil on medium-high heat.

Remove from heat; cool slightly.

Blend – then add cream cheese

Chowder

Chowder

• 150g smoked cod or smoked haddock
• 1 bay leaf
• olive oil
• 20g butter
• onions , finely chopped
• sweetcorn
• 300g potatoes , peeled and diced
• garlic cloves , crushed with 1 tsp sea salt
• ½ tsp dried thyme
• 200ml milk

   1. Put the fish in a pan with the bay leaf and 600ml/1 pint boiling water. Cover and simmer for 2 minutes. Turn off the heat and leave to stand, covered, for a further 5 minutes. Drain, reserving the liquid, then flake the fish.

   2. Heat the oil and butter in a deep saucepan. Add the vegetables and garlic and fry over a high heat until starting to soften. Stir in the thyme and the reserved cooking liquid and bring to the boil. Reduce the heat and simmer for 10 minutes until the vegetables have softened.

   3. Pour half the soup into a bowl and mash with a potato masher or fork. Return to the pan with the milk and fish. Simmer for 3 minutes, taste and season if needed. Sprinkle with chopped parsley to serve.