Canned Eats by Mario Wyn-Jones
Parkes’ soup recipes (all quantities for 2 people, unless otherwise stated)
Chilled caviar soup
This is a very simple but luxurious soup. With genuine caviar now banned as wild sturgeon is an endangered species, it is a perfect recipe for all those substitutes that are useful in their way, but not a patch on the real thing.
Ingredients:
- 425gm can of vichyssoise soup (or any tinned leek and potato, though you’ll have to blend it till smooth)
- 300ml sour cream
- 60gm jar of Avruga, Onuga or black Danish lumpfish roe
- Tabasco
 Blend the sour cream into the vichyssoise adding 8 - 10 drops of Tabasco according to taste – the intention being to create a hint of piquancy rather than create a ‘hot’ soup. Chill in the fridge until ready to serve. Immediately before serving stir in the ‘caviar’ making sure this is done gently so as not to damage the fragile eggs. Eat immediately – if left to stand for any length of time it will develop a rather unappetising dark grey colour.
Ham and sweetcorn soup
An extremely quick and tasty soup.
Ingredients:
- 425gm can of cream of chicken soup
- 175gm tinned or frozen sweetcorn
- 100gm good quality canned ham, coarsely chopped
Warm the chicken soup and when hot strain into a clean saucepan to remove the bits of chicken. Add the ham and simmer 5 minutes and if necessary break up any larger pieces with a potato masher. Add the sweetcorn, and simmer for another 3-4 minutes. This soup might need a little pepper, but certainly no salt.
Try some of Parkes' dessert recipes...
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