OH CRUMBS !: VEGETABLE SOUP

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It was once summer time and ice cream local weather proper right here ultimate week.  This week it’s once more to wintry weather.  We had a frost in one day and it was once perishing cold when walking the dog this morning.  Soup local weather.  Thankfully my over zealous click on on and collect internet shopping adventures have supposed that there are all the time the weather for some kind of soup in the house.  What is additional, it might no longer need any flour and not so much cooking each.

 

The first actual soup I ever made was once a vegetable soup and it was once most likely less than ten years previously.  Which implies that for the principle 40 of my cooking years (so with the exception of youth and teen years) I under no circumstances made a soup from scratch.  I only ever opened a tin or a packet of dried soup mix.  I merely assumed it could be extraordinarily refined and sought after explicit gear.  As a result of it kind of feels, it is rather simple and all you wish to have is a huge sufficient saucepan.  I bought my stock pot in a grocery retailer sale.  The other useful device is a foods processor which makes fast paintings of all the slicing.  In reality a knife would do it merely as successfully then again takes additional time.

 

I have Nigella Lawson to thank for the idea that soup need not be fiddly and faffy to make.  In her preposterously named information “Learn the way to Consume” she has a recipe for vegetable soup that she describes as a “operating model for a simple then again infinitely variable soup”.  The main time I made it I may no longer imagine how excellent handmade soup may taste.

 

 

Those are the crucial components.

 

I don’t all the time use turnip as they don’t normally appear in UK shops, so I would use a couple of 3rd of a swede as an alternative.  In France it’s the reverse way round.  Turnips are quite extra to be had while swede continues to be thought to be animal foods.

 

 

Having chopped all the veg beautiful small you sweat them in a mixture of butter and oil previous than together with the stock and simmering for a while.

 

 

Without equal step is to blitz the soup throughout the pan using a stick blender which is far much less fiddly than shifting the liquid once more into the foods processor or blender.

Without equal, remaining step is so to upload a dash of what now we have now come to call “mystery component”.  A generous splash of dry sherry and grating of complete nutmeg.  Lots of the soup I make now has some fashion of mystery component in it.  A touch of some kind of wine complements such a lot of problems!

(I have moreover out of place rely of the number of circumstances I have dropped the nutmeg into the pan and had to pass fishing!)

 

 

I really like my soup beautiful thick and with quite a few lumps of veg.  With or without chopped fresh herbs sprinkled on top or a swirl of cream or crème fraîche. 

 

Components

 

(depending at the scale of the veg you’ll want to have)

1-2 onions

1-2 carrots

1 maincrop potato or 2 smaller ones

1-2 stalks celery

1 large or 2 small leeks (Nigella says white part only then again I benefit from it all)

1 small sweet potato or part of (optional)

1 turnip or a work of swede

a large knob of butter and splash of olive oil (about 1 tblsp)

1 litre of vegetable stock (made with Marigold powder and boiling water)

1 bouquet garni

grated fresh nutmeg

dry sherry, small glass

fresh parsley, chives or coriander (optional)

a spoonful of cream or crème fraiche (optional)

 

Method

 

Wash and peel the veg as applicable.  Decrease into chunks and put proper right into a foods processor.  You’ll want to need two batches by which case I steadily do the potatoes ultimate.  Process until medium excellent.  (Or chop each and every little factor as small as you are able to with a sharp knife.)

 

Heat the oil and butter jointly in a stock pot or large saucepan.  Upload the veg, season with salt and prepare dinner dinner exposed until softened, about 10 mins.  Shake the pan or stir steadily to make sure they don’t stick.

 

Upload the stock, grind of black pepper and the bouquet garni.  Put across to the boil and simmer gently, lined for 25-35 mins until cooked and smooth. 

 

Remove from the heat and each transfer to the processor or a blender to combine until simple, or use a stick blender throughout the pan.  I really like to depart it beautiful lumpy or even with quite a few larger lumps of veg.  If it is roughly too thick upload a dash of extra stock or just water and reheat if an important.

 

Previous than serving, stir in splash of dry sherry and a sprinkling of freshly grated nutmeg to taste.  Ladle into bowls and upload some chopped fresh herbs and a swirl of cream or crème fraiche in case you like.  It’s totally excellent without.

 

Makes 6 servings.

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