It was news to me aswell, but apparently today is National Cranberry Day, well…in America anyway. As luck would have it, I’m a 1/16th American and happened to have some fresh cranberries in my fridge. I also had a whole heap of carrots and my chicken stock – so on the menu for lunch was a little cranberry and carrot soup. Yum. This recipe serves 4.
1 onion, sliced
2 garlic cloves, chopped
800g carrots, chopped quite small
1 tsp allspice
900ml chicken stock
1 bay leaf
6 tbsps creme fraiche
8 sage leaves, chopped
Heat some olive oil in a large pan over a medium heat, add the onions with a pinch of salt and fry for about five minutes until soft. Add the garlic and allspice and fry for a minute or two longer. Now add the carrots, cranberries, stock and bay leaf. Bring up to the boil and let simmer for 15-20 minutes, until the carrots are tender.
Blitz in a magimix until really smooth, season with salt and plenty of black pepper. Stir through four tablespoons of the creme fraiche and the sage leaves, keeping some back for garnish. Divide between four bowls and top with a dollop of creme fraiche and sprinkle over the remaining sage. Serve with some nice crusty bread.