Soup

Root vegetable cream soup with cold-smoked reindeer

Winter roots simmered soft and blended smooth with cream, with diced cold-smoked reindeer stirred in at the end for smoke and salt.

Instructions

Soften the chopped onion in a large pot for 5–7 minutes, until translucent.
Add the root vegetables and pour in the stock. Bring it to a boil, then cover and simmer 30–40 minutes, until everything is fork-tender.
Blend the vegetables and their liquid until completely smooth.
Return the purée to the pot, stir in the cream and bring it back to a gentle simmer. Don't let it boil or the cream will split.
Stir in the diced cold-smoked reindeer and give it 5 minutes to warm through.
Taste and season generously with salt and pepper, then serve with thyme or chives over the top.

Tips

Roasting the root vegetables before they go into the stock gives the soup a sweeter, deeper flavour.
For a thicker soup, hold back a ladle of the purée and whisk it in after the cream.

Soup

A smooth, gentle soup that leans on the earthiness of artichoke and gets its savoury edge from cold-smoked reindeer stirred in at the end.

Soup

A thick, comforting potato soup with salted reindeer and a spoonful of cream cheese for body. The kind of pot you put on when the wind picks up.

Soup

A quick weeknight soup: potatoes and root vegetables simmered in broth, with sliced reindeer slipped in at the very end so it stays tender.