April New Covent Garden Soup Of The Month - Vintage Cheddar and Piccalilli

Can you bottle Britishness? This was the poser New Covent Garden set for the theme to this month’s Soup of the Month competition, quirky they  figured that somewhere out there was a recipe that said ‘here’s Britain, in all her glory. But in in soup form’.

Rose Garrish came up with the answer in her Vintage Cheddar and Piccalilli Soup, we got to try some before its release this April.

Now I have been repeating myself lots in these New Covent Garden features, but I happen to live just around the corner from the New Covent Garden company, I can smell the soups as  they are being made, early morning I can get quite hungry. Wonder if that's why I eat lots of soup?
Because of this closeness, I got the opportunity to trial April's soup before it goes onto the shelves as the lovely Sheryl brought it round to my door. Thanks NCG.

We waited until Saturday lunch to try it, it looked pretty good and we spent a bit of time in the garden to work up an appetite, despite  the sunny weather we still really fancied a bowl.

 Chris described it " If you close your eyes you are eating a cheese and piccalilli sandwich, but in a hot soup form. He is so right. The vegetables are just crunchy as in a great piccalilli too. The cauliflower is just cooked, each mouthful brings a selection of fresh vegetables. The cheese is good mature and a perfect accompaniment.

I think this does indeed capture whats good about Britain and its food.

Rose said 

"There's nothing nicer than popping into a warm cosy pub to enjoy a light bite. Cheese and a colourful pickle compliment each other so well. A lovely idea for a tasty British soup don't you think?"

If you can't wait until April to try Rosie's soup, then see the recipe below  and try it for yourself at home. While you are trying it maybe you have a fantastic recipe of your own to share.  New Covent Garden are giving members of the public  the opportunity to see their recipes on the supermarket shelves this year.

Vintage Cheddar and Piccalilli

Ingredients

2 tbsp vegetable oil
1 large white onion finely chop
2 garlic cloves minced
1 tsp turmeric
2 tsp English mustard
2 tbsp flour
900ml hot veg stock
140g cauliflower florets, cut into bite sized pieces
200g mixed equal quantities diced carrot, celery, red+green peppers
1 red chilli, with or without seeds depending how warm you'd like the soup
1 tbsp brown sugar
2 tbsp cider vinegar
250g strong cheddar cheese grated
good handful of chopped parsley
salt and pepper to taste

Cooking instructions

Heat oil in a pan, add the onion and garlic, cook gently over a medium heat. Add the turmeric, mustard and cook for 2 minutes, Stir in the flour and cook 2 minutes stirring all the time. Add the hot stock. Add the vegetables,chilli, sugar, vinegar and cook until the vegetables are al dente. Finally stir in the grated cheese and allow to melt. Season with salt and pepper. Serve with plenty of parsley and plenty of crusty bread

http://www.newcoventgardensoup.com/