All Hallows Eve Soup Recipes

TRADITIONAL ENGLISH HALLOWEEN SUPPER - MASH O' NINE SORTS

Steps:

• Pre-heat oven to 350ºF/180ºC.
• Boil the potatoes, carrots, turnip and parsnip together until soft. Mash them thoroughly with a potato masher or hand held immersion blender, and then season with salt and pepper to taste.
• Meanwhile, gently poach the leeks in a little water until they just lose their crispness, for about 5 minutes.
• Add the poached leeks to the potato, carrot, turnip and parsnips, and mix in the cream.
• Season well to taste, and then stir in the grated cheese, reserving some for the top; don't forget to add the ring before you transfer the entire mixture into a greased oven-proof dish! (If you want to make this in the full traditional manner!).
• Scatter the reserved cheese on top and bake until golden-brown, about 30 to 45 minutes.
• Serve piping hot.
• P.S. Warn your guests about the ring!

ALL HALLOWS EVE SOUP

Steps:

• Cut the rind off the orange in one long strip. Scrape off all of the excess pith from the back and set aside. Squeeze the juice from the orange and reserve.
• Place the olive oil in a large, heavy pot over low heat. Add the onions and carrots and cook, stirring occasionally, until wilted, about 15 minute Sprinkle with salt, pepper and marjoram.
• Add the tomatoes, tomato paste, brown sugar, broth, reserved orange peel and juice, and the lentils. Bring the mixture to a boil, reduce the heat to medium and simmer, partially covered, for 30 minutes, stirring occasionally.
• Remove the orange peel and discard. Adjust seasonings and stir in the parsley. Serve steaming hot with warm crusty bread.
• From sender: *NOTE: Original recipe used 2 T oil -- I reduced it and it was fine.