I took the inspiration (and name) for this soup from The Soup Book edited by Sophie Grigson. It's a lovely collection of familiar and new recipes. Penny Soup derives it's name from the cheap produce that it utilises as well as the perfect little discs of vegetables that are used to garnish it. The ingredients in my version are slightly different from the book and I use all the trimmings to make my own stock, rather than using a shop bought one. This means I can not only control the seasoning levels exactly but it brings the cost per dish down even further.
Penny Soup - makes 4 servings
- 2 leek, cut into discs
- 3 medium potatoes
- 3 carrots
- 2 parsnip
- 2 jerusalem artichoke
- 15g butter
- 1l water
- parsley to garnish
- S&P to taste
- Slice all the vegetables into discs approximately 5 mm thick apart from the potato which should be cubed. On a low heat simmer all the off-cuts (but not the potato skin) in a pan for 10 mins.
- Sauté all the vegetables and butter except the potato in a large saucepan for 10 mins until soft and translucent. Remove a handful of each vegetable from the pan and put to one side. Add the potato and stock and simmer for 20 mins until the potato is cooked.
- With a slotted spoon transfer the vegetables to the processor or blender and run until you have a smooth purée. Now add the stock incrementally until you reach your ideal consistency. Season to taste.
- Pour the soup into bowls and garnish with the vegetable discs you have saved and some chopped parsley.