Soup Love from Sydney as in Sydney, Australia.
Adam Humphrey of Restaurant Arras was kind enough to share his Bubble and Squeak Soup Recipe.
SQUEAK SOUP
With
Chestnuts and Bacon
Serves 6
2 Onions Finely Diced
3 Medium Desiree Potatoes,
Peeled and sliced finely
1.25 Litre Vegetable Stock
Grated Nutmeg (Fresh)
275g Brussels sprouts,
shredded finely sliced (reserve some outer green leaves)
150g Kale or other green
cabbage, blanched and refreshed
100g Ice
6 Rashers of Bacon cut
into lardons
6 Chestnuts, peeled,
roasted and sliced
6 Brussels Top leaves –
Blanched
Salt
Pepper
Olive oil
METHOD
In a heavy based pan,
sweat the onion and potato in olive oil without colour until soft. Add the
stock and cook until all the vegetables are very soft.
Bring up to the boil and
add a small amount of seasoning and some grated nutmeg. Add the shredded
Brussels sprouts, and boil quickly until the sprouts are tender. Quickly blanch
and refresh the outer Brussels sprouts leaves.
In a kitchen blender,
blend the soup on high speed until it becomes very smooth. While the blender is
still going add the kale and blanched Brussels sprouts and the ice – This will
set the colour and stop it going brown and ensure a green end product.
Check for seasoning and
set aside. Fry the bacon lardons and sliced chestnuts until golden.
To serve, pour the hot
soup into bowls and place a Brussels Top leaf in the centre. Place the cooked
bacon and chestnuts in the leaf and serve immediately.
Adam did not have a photo of the dish handy yet was able to produce a photo of another soup of his, the Nasturtium & Smoked Eel 'Cullen Skink' – A modern take on the
classic Scottish Soup.
Get cooking!
Restaurant Arras is located at 24 Hickson
Road| Walsh Bay| Sydney NSW 2000