Part 2 (2/2)

YIELDS 46 SERVINGS 112 cups barley 312 cups water 2 tablespoons extra-virgin olive oil 2 medium onions, chopped 2 carrots, sliced 2 stalks celery, chopped 1 teaspoon ground thyme 1 (10-ounce) package sliced baby bella mushrooms 1 (10-ounce) package sliced s.h.i.+take mushrooms 6 cups low-sodium vegetable broth 1 teaspoon kosher salt 12 teaspoon freshly ground black pepper In a small saucepan, bring barley and water to a boil. Cover, reducing heat to low, and let simmer for 3540 minutes or until tender.

Heat olive oil in a large saucepan over medium heat, then stir in the onions, carrots, and celery. Sprinkle in thyme, and saute onions until translucent, about 15 minutes. Stir in all mushrooms, and cook for 10 minutes.

Pour vegetable broth into saucepan, and bring soup to a low boil over medium-high heat. Then reduce heat to low, and simmer for an additional 15 minutes. Stir in barley, and cook for an additional 5 minutes. Season with salt and pepper and serve.

Suggested Pairings Follow this lighter soup with the heavier Filet Mignon with Foie Gras and Truffle Sauce (see Chapter 4). The light soup will help prepare your stomach - and your tastebuds - for the decadent meat dish.

Crisp Chestnut Soup

Chestnut soup, discussed in a popular eighteenth-century cookbook by Mrs. Hannah Gla.s.se t.i.tled The Art of Cookery Made Plain and Simple, quickly became a staple in English kitchens. While this cla.s.sic soup has gone through some changes since the mid-1700s with the advent of cooking-friendly technology like refrigerators and blenders, it would nonetheless be expected and enjoyed at the Downton estate.

YIELDS 46 SERVINGS 14 cup unsalted b.u.t.ter 34 cup celery, finely chopped 12 cup carrot, finely chopped 12 cup white onion, finely chopped 6 cups chicken stock 2 whole cloves 1 teaspoon kosher salt 1 teaspoon ground sage 1 bay leaf 3 cups peeled and cooked whole chestnuts, crumbled 14 cup amaretto liqueur 12 cup heavy cream Kosher salt and freshly ground black pepper to taste In a medium-sized saucepan over low heat, melt b.u.t.ter. Stir in celery, carrot, and onion. Cover and let vegetables sweat for 15 minutes.

Pour chicken stock into saucepan, followed by cloves, salt, ground sage, and bay leaf. Bring mixture to a boil, then reduce heat and let simmer, covered, for 20 minutes. Add chestnuts and amaretto liqueur. Let simmer, covered, for an additional 5 minutes.

Remove soup from heat.

Puree soup in small batches, being extra careful as the soup is still hot. Allow to chill uncovered for 12 hour. Then store soup in refrigerator for at least 24 hours so flavors really thicken.

Remove soup from fridge, and reheat in a large saucepan over moderate heat. Stir in cream, add salt and pepper to taste.

Suggested Pairings Thanks to the use of sage, cloves, and chestnuts, this dish goes well with any turkey roast. Be careful not to serve a meal that's too heavy with this soup, however, as the dairy in this recipe already gives this small dish a solidity that other soups do not possess.

Creamy b.u.t.ternut Squash Soup

Even Downton Abbey has its cold, damp evenings, and with such a large house one is sure to catch the s.h.i.+vers now and then. Fortunately this thick and creamy soup is sure to warm up the most frigid of guests! Perhaps Daisy, after witnessing the dead body of Pamuk, would see if there were any leftovers of this soup available to warm her chilled spirits.

YIELDS 4 SERVINGS.

2 tablespoons unsalted b.u.t.ter 1 clove garlic, minced 2 medium onions, chopped 2 medium carrots, chopped 1 celery stick, chopped 2 medium sweet potatoes, cubed 1 medium b.u.t.ternut squash, peeled, seeded, and cubed 1 (32-ounce) container chicken stock 1 teaspoon curry powder 12 teaspoon nutmeg 12 cup sour cream Kosher salt and freshly ground black pepper to taste Melt b.u.t.ter in a large pot over medium heat. Add garlic, onions, carrots, celery, sweet potatoes, and squash. Cook for 810 minutes or until lightly browned. Pour in enough chicken stock to fully cover the vegetables. Bring mixture to a boil, then reduce heat to low. Cover pot and let simmer for 45 minutes or until all vegetables are tender. Stir in curry powder and nutmeg.

Using an immersion blender, blend soup until smooth. Stir in sour cream, then salt and pepper to taste.

Times Gone By Downton Abbey was actually quite lucky to have Mrs. Patmore and her helper Daisy on staff. Thanks to the Industrial Revolution and World War I, new factory job openings lured many staff members away from their jobs at country estates. This in turn led to a rise in household management books, as many hostesses found themselves with inadequate staff.

Cream of Asparagus Soup

This is a cla.s.sic soup, perfect for a springtime lunch or dinner at Downton Abbey. This soup, while cream-based, still possesses a light feel, and would not make the daughters of Downton feel too heavy when frolicking about in their springtime dresses while viewing churches with Matthew or attending a garden party.

YIELDS 46 SERVINGS 112 pounds fresh asparagus 12 cup unsalted b.u.t.ter 112 cups chopped yellow onion 2 teaspoons kosher salt 6 tablespoons all-purpose flour 112 cups vegetable stock 3 cups whole milk, heated 1 teaspoon dried dill weed 1 teaspoon white ground pepper 2 tablespoons tamari sauce 13 cup sour cream Break off and discard tough asparagus bottoms. Break off tips; set aside.

Heat b.u.t.ter in a medium skillet over medium heat. Stir in asparagus, onion, and 1 teaspoon of the salt. Cook for 1012 minutes, stirring frequently.

Once onions are translucent, sprinkle with flour. Stir over very low heat for 68 minutes.

Slowly add vegetable stock, stirring constantly, until soup thickens. Let cool slightly.

Add milk. Using an immersion blender, puree soup until thoroughly smooth.

Gently heat soup, stirring in dill, white pepper, and tamari sauce. Do not let it boil!

In a small bowl, mix sour cream with 1 cup of the soup. Be sure to add soup very slowly so it doesn't curdle. Add mixture back into hot soup.

As soup heats, cook asparagus tips in boiling water until tender but still green. Add to soup.

Suggested Pairings Try this with the Steak Cha.s.seur (see Chapter 4) or Mrs. Patmore's Rosemary Oat Crackers (see Chapter 1). This soup will provide a solid base for the steak, and nothing beats dipping crackers in soup - especially when the crackers have a hint of rosemary!

Marvelous Mussel Soup

While mussels on their own were a popular hors d'oeuvre, this soup would be a creamy option only enjoyed by the most privileged of society. While Mrs. Patmore would know better than to offer a mussel soup after a mussel appetizer, it's likely that the prestige of mussels would be much appreciated by the Dowager Countess, so such so that the offering would be tempting.

YIELDS 46 SERVINGS 3 pounds raw mussels in sh.e.l.ls 14 cup unsalted b.u.t.ter 12 teaspoon paprika 6 green onions, finely chopped 6 celery stalks, chopped 4 sprigs parsley 1 cup dry white wine 112 cups fish broth 2 cups heavy cream Kosher salt to taste Chopped parsley for garnish Make sure none of the mussels have opened. Clean mussels with a stiff brush under running water.

In a medium-sized saucepan, melt the b.u.t.ter. Add the paprika, green onions, and celery, and saute, stirring, until they are soft but not brown. Add the mussels (still in their sh.e.l.ls), parsley, wine, and fish stock. Bring mixture to a boil, then cover, reducing heat and simmering until the mussels open, about 8 minutes. Throw out any mussels that remain closed.

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