Before I begin to wax lyrical about soup can I just mention that the new glamorous American style side by side fridge freezer in oh-so-cool brushed stainless steel DID arrive as we requested on Friday between the hours of 12 and 4. Delivered by two very nice helpful gents who unpacked it, set everything up (as we were told they would) and took away the old f/f that was still on a mission to out-freeze the Arctic without any fuss (as we were told). So I take just a moment to say 'Thankyou' to Marks and Spencers home appliances:
http://www.marksandspencer-appliances.com/?d=trueThey did exactly what they said they would, when they would. Can very much recommend their service. Especially as we had trawled round John Lewis, Comet, Currys etc and they had all said 'oh well there is a lead time of 4 weeks'. Yet, as Iain discovered, all the items come from the same depot (in Bolton) and they are all there....so we suspect this excuse is a ruse by these companies to take your money, pop it into their bank account and then, when the four weeks are nearly up, they get the item in and tell you how wonderful they are for getting it to you within their lead time......We ordered ours on Wednesday morning from M & S, specified Friday (as it said we could on the website) and lo, it arrived.
Anyway, soup.
Now I have more freezer space I can make and store more soup. Usually I have to eat it up within the first few days of making it which is nice but so much better to have a mixture of different ones to choose from. I love making soup. It is so easy, tastes sooooo much better than anything you can buy in the shop, you know exactly where everything in it has come from and a bowl of soup with some lovely bread and butter has to be one of the nicest lunchtime treats. So, here are the two soups I made this evening, if there are any soup fans out there that haven't tried these before. I chose these tonight as I have a lot of squashes in store that I grew this summer and squash is lovely roasted..and believe it or not, I just picked tonight the last of the cut and come again lettuce I have been growing all summer and I wanted to use it up to make the most of it.
Roasted Squash and Garlic soup
1.5 kg of squash, cubed
some olive oil
1 head of garlic with the top trimmed off
1 litre of veg or chicken stock
1-2 teaspoon of curry paste
4tbs full fat creme fraiche
salt and pepper to taste
Place the squash in a roasting tray and drizzle it with olive oil so it does not stick (I use bake-o-glide too) Wrap the garlic - which you need to have just trimmed the top pointy tips from to expose the garlic under the skin- loosely in foil and add it to the squash tray.
Put them both in a hot oven until the squash is browned on the edges and soft (around 30 mins)
Meanwhile heat up the stock. When the squash is cooked add it to the stock. Squeeze each garlic segment into the mix (avoiding dropping bits of the garlic skin into it)
Add a teaspoon of curry paste (own choice of heat!).
Add the creme fraiche.
Blend. Season to taste. Add some more curry paste to taste. Don't go too crazy cos the curry taste will intensify.... Make sure it is blended in.
Serves 6-7
I have roasted some pumpkin seeds to sprinkle on the top of the soup when I have some tomorrow. If they last that long.... Yum.
PS I have also added grated cheese on top on serving in place of the seeds. Also yum.
Lettuce and Watercress Soup (this is based on a Loiuse Walker cookery feature though I have changed it as I always do....)
This always gets people guessing about what is in it - no-one yet has guessed right. It is a green soup and, once it is blended, before you add the single cream, it is the most lovely green colour you can imagine. Here goes:
1 lettuce
1 bunch watercress (with tough stalks discarded)
1 medium potato
1 onion chopped
small knob butter
1 litre veg stock
salt and pepper
150ml single cream
(I must be greedy cos I double everything to make a really big panful and I always add more lettuce and watercress)
Chop the onion and heat til soft in the butter.
Add the chopped potato
Add the stock. Bring to the boil and simmer until the potato is soft, 15 mins
Add the lettuce (remember to trim off the stalky bit and break up the leaves, and the watercress and they will appear to melt into the liquid. Bring back to the boil and leave to stand for 15 mins before blending.
Once blended add the cream and stir into taste. Don't add it all (I usually add only half the amount suggested) taste as you go as too much cream can mask the taste of the pepper and lettuce. Season to taste too.
You can apparently serve this soup cold, perhaps more cream might suit it better then.... I am not a fan of cold soups - bit of a contradiction in terms to my way of thinking - so I have always served this hot.
This is really nice with a bit of ripe brie and some warm bread. They go well with the pepperyness of the watercress and the milkiness of the lettuce.
If you like making soup, enjoy.