DINNER Tuesday - Saturday, 7.00pm - Midnight. Last orders: 9.30pm.
LUNCH Tuesday - Friday, reservation only.
01752 257610
Your Plymouth dining venue -
a restaurant that’s a little different.
Cannellini and Smoked Bacon Soup
500g of cannellini beans 300g chopped onions 100g chopped celery 100g of chopped leeks 3
cloves of garlic 1 bay leaf 12 black peppercorns 5 rashers of smoked streaky bacon 2.5
litre of chicken stock
Soak beans over night. Drain and put with all the above ingredients in a pan. Bring
to the boil and simmer until beans are ender Remove bacon from the pan and blend.
If soup is too thick add water or milk to get desired consistency. Pass through
fine sieve. Blend in 50g of butter (optional). Check seasoning.
NB Do not add salt during the initial cooking of the beans (beans will not soften
if you do).
Two simple recipes from the Artillery Tower Restaurant in Plymouth
Parsley and Potato soup
We have been asked for the recipe on a number of occasions, so here it is.
250g of flat leaf parsley 500g of chopped leeks 150g of diced potatoes 1 litre of chicken
stock 100ml whipping cream 100g unsalted butter Salt and pepper to taste.
In a large saucepan melt half the butter. Pick over the parsley leaves, chop the
stalks, reserve half of the leaves. Sweat the leeks and parsley in the butter until
soft, add the chicken stock and simmer until potatoes are cooked. Whilst the soup
is simmering chop remaining parsley, blanch in boiling water for 30 seconds, plunge
under cold water and drain. Blend soup with blanched parsley and pass through a sieve.
Blend in butter and cream. Season to taste.
