Surplus Soup is a term we use at 42 Acres for a soup meal created from a glut of seasonal produce. There’s always points in the year when certain plants are in abundance, so it always appears on the menu but the ingredients and recipe change with the harvest. Even if you don’t have an abundant garden, it’s a good way to use up whatever veg you have left in your fridge at the end of the week.
We all need to address the issue of food waste and cook more wisely, and soup is a really easy way to play with flavours, and will always be nicer when it’s homemade.
Let’s celebrate being creative with what’s available, not following a recipe, but learning how to combine ingredients to make a delicious meal. Of course when you’re learning to cook or trying a new recipe that can be difficult, use the recipe as a guideline to explore your own creations.
This is this week’s Surplus Soup because our fennel fronds have got a bit out of hand… I hope this recipe inspires you to get into the kitchen and to use up your surplus veg!
~Jo, Head Chef
1 Small Celeriac
2 Medium Potatoes
220g Fennel Fronds
1.5L Boiling Water
75g Wild Garlic
Cooking Oil of your choice
Sea Salt + Pepper
- Scrub the celeriac and potatoes and remove any bruising; you’ll probably need to remove the celeriac roots as they are hard to clean fully. Chop into small cubes.
- Heat some oil, sprinkle with salt and lightly fry the veg until they start to colour and soften
- Chop the harder stalks of the fennel fronds and add, with the chopped wild garlic – keep the soft fronds for later
- Add the boiling water and gently simmer until the veg are cooked
- Add nettles and soft fennel fronds, bring back to a simmer and cook for 5 minutes
- Blitz with a hand blender until smooth, check the seasoning and serve
🍵 If you don’t have wild garlic, add 3 garlic cloves instead and adjust the amount of other veg.
🍵 If you want the fennel taste but don’t have the fresh herb, add some fennel seeds.
🍵 The recipe serves 4-6
🍵If you can’t get nettles then spinach or kale will work.