The Unofficial Downton Abbey Cookbook Read Online Free PDF

this small dish a solidity that other soups do not possess.

 

Creamy Butternut Squash Soup

    Even Downton Abbey has its cold, damp evenings, and with such a large house one is sure to catch the shivers 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 butter
    1 clove garlic, minced
    2 medium onions, chopped
    2 medium carrots, chopped
    1 celery stick, chopped
    2 medium sweet potatoes, cubed
    1 medium butternut squash, peeled, seeded, and cubed
    1 (32-ounce) container chicken stock
    1 teaspoon curry powder
    1 ⁄ 2 teaspoon nutmeg
    1 ⁄ 2 cup sour cream
    Kosher salt and freshly ground black pepper to taste
Melt butter in a large pot over medium heat. Add garlic, onions, carrots, celery, sweet potatoes, and squash. Cook for 8–10 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 classic 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 4–6 SERVINGS
    1 1 ⁄ 2 pounds fresh asparagus
    1 ⁄ 2 cup unsalted butter
    1 1 ⁄ 2 cups chopped yellow onion
    2 teaspoons kosher salt
    6 tablespoons all-purpose flour
    1 1 ⁄ 2 cups vegetable stock
    3 cups whole milk, heated
    1 teaspoon dried dill weed
    1 teaspoon white ground pepper
    2 tablespoons tamari sauce
    1 ⁄ 3 cup sour cream
Break off and discard tough asparagus bottoms. Break off tips; set aside.
Heat butter in a medium skillet over medium heat. Stir in asparagus, onion, and 1 teaspoon of the salt. Cook for 10–12 minutes, stirring frequently.
Once onions are translucent, sprinkle with flour. Stir over very low heat for 6–8 minutes.
Slowly add vegetable stock, stirring constantly, until soup thickens. Let cool slightly.
Add milk. Using an immersion blender, purée 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 Chasseur (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 4–6 SERVINGS
    3 pounds raw mussels in shells
    1 ⁄ 4 cup unsalted butter
    1 ⁄ 2 teaspoon