While I was away last Sunday ‘the apprentice’ took over the kitchen and made this lovely winter garden soup. Fresh from the garden; 4 carrots 4 small winter radish 2 jerusalem artichokes 1 medium leek 4 bay leaves 1 small celery head 2 ‘Rooster’ potatoes 2 ‘Pink fir apple’ potatoes – both waxy so hold together well in soups. Olive oil to sweat the vegetables From the garden – stored 3 large shallots 3 garlic cloves Plus stock, seasoning and bouquet garni Peel and chop all the vegetables keeping the potatoes separate for use later Add the olive oil, bouquet garni and vegetables to sweat down until soft Add the stock and bay leaves Add seasoning to taste (sea salt and black pepper) Add the potatoes Leave to simmer over a low heat until the potatoes are cooked. … Read entire article »