Soup
Reindeer and root vegetable potage
A quick weeknight soup: potatoes and root vegetables simmered in broth, with sliced reindeer slipped in at the very end so it stays tender.
Instructions
Put the stock, diced potatoes, bay leaf and thyme in a large pot.
Bring it to a boil, then turn it down and simmer gently for 15–20 minutes, until the potatoes are fork-tender.
Stir in the frozen root vegetables.
Simmer another 5–7 minutes, until they're heated through and soft. Taste the broth and season well, bearing in mind the reindeer brings its own salt.
Add the sliced reindeer to the pot.
Don't let it boil; just bring it back to a bare simmer and give it 5–8 minutes, until the meat is hot through and tender. Longer than that and it toughens.
Fish out the bay leaf.
Ladle the potage into bowls, scatter parsley over and serve straight away.
Tips
- A diced onion and some garlic softened in the pot before the stock goes in makes a noticeably better base.
- For a thicker soup, blend a cup of the liquid until smooth and stir it back in.
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