Bonfire Soup is a traditional British recipe for a hearty soup of vegetables cooked in a chicken stock base with tomatoes and herbs that makes an excellent dish for Bonfire Night. The full recipe is presented here and I hope you enjoy this classic British version of: Bonfire Soup.
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Ingredients:
500g red cabbage cored
60g brown sugar
60g butter
3 tbsp white wine vinegar
3 tbsp water
3 tbsp olive oil
1 red onion, finely sliced
1 leek, finely sliced
2 garlic cloves
100g carrots, scraped and finely diced
4 medium potatoes, diced
50g frozen peas
70g tomato puróe
75g cherry tomatoes, halved
1 bunch of fresh herbs (flat-leaf parsley, basil, coriander, oregano, tarragon), finely chopped.
1l chicken stock
salt and freshly-ground black pepper, to taste
Method:
Bring a pan of lightly-salted water to a boil, add the red cabbage and cook for about 20 minutes, or until tender. Drain and allow to cool slightly before shredding finely.
Melt the butter in a pan, add the sugar and red cabbage then mix in the vinegar and water. Cover with a tight-fitting lid and cook gently over low heat for 2 hours (if it looks like the mixture is getting too dry add a small amount of water).
Add the olive oil to a separate pan and use to fry the onion and leek for about 3 minutes then add the garlic and continue frying for about 3 minutes further before stirring in the chicken stock. Add the diced carrots, potatoes and peas then stir in the cooked red cabbage (along with all the pan juices). Mix in the tomato puróe and the cherry tomatoes then add the herbs.
Stir to combine then bring to a simmer. Cover with a tight-fitting lid and simmer gently for about 60 minutes. When done, ladle into warmed soup bowls and serve with plenty of warm, crusty, bread.
