This was the first week since before the summer that the heat lamp behind my desk had to be switched on. Autumn is well and truly underway and that signals the start of soup season. So here is a surefire soup recipe to heat the belly through on a cold afternoon, or to be enjoyed as a starter to any meal.
Ingredients
60g butter
2 onions, chopped
1 leek, sliced
1 large potato, peeled & chopped
1 cauliflower, cut into florets
1.25 litres of chicken or vegetable stock
100g grated cheese
fried bacon, croutons, chives to garnish
salt & pepper to taste
Method
Melt the butter in a large pan and cook the onion and leek until soft. Add the potato and stock and bring to the boil, cover and simmer until the potatoes are tender. Blitz in a food processor until smooth and bring back onto a medium heat in the original pan. Stir in the cheese to melt through and serve up garnished with a choice of bacon, croutons and chives to garnish.
The wine match
I think autumn is the season for New Zealand Sauvignon Blanc. That could be something to do with the time I visited New Zealand. It was in the depth of autumn, and as that trip got me started on NZ Sauvignon, I associate the fresh acidity of the wines with the crisp, cool autumn air.
I think this soup will go well with The Ned Sauvignon Blanc or the more restrained, leaning towards Old World in style, Fairhall Cliffs Sauvignon Blanc. French Sauvignon Blanc would work well also, Grandiose Sauvignon Blanc or La Clochette Sancerre. I’d even stretch to an Old World Chardonnay on this one – some might think this would be a better match than Sauvignon – Cuvée à l’Ancienne Mâcon Charnay.
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