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This soup is a beautiful, serene green and can be made very quickly if you have some left over potatoes. I've still got a few cucumbers in the garden, together with plenty of cos lettuce and it seems appropriate to prolong the summer by serving them in a warming autumn soup, rather than the traditional chilled cucumber soup. I left out any garlic … [Read more...]
Watercress soup is a vibrant shade of green if you don't overcook the watercress. I think it benefits from a rich, meaty stock-base. I simmered left-over bones and gravy of a shoulder of hogget for a few hours just covered in water in the slow cooker. I used half the strained liquid as a stock and froze the other half for later. This also gave the … [Read more...]
I make my leek and potato soup heavy on the potatoes. You could chill it in summer and call it 'vichyssoise'. The leeks have grown all through the summer - planting them close together makes them slim, sweet and tender. They'll keep through the winter in the garden before going to seed once it warms up in the spring. If you've got enough leeks you … [Read more...]
The secret of good soup is good stock. I make stock in a slow cooker by simmering bones and vegetables left over from roast dinners just covered with boiling water for a few hours. I strain it and freeze it until I need it. There are lots of pumpkins around at the moment so you might want to try mini pumpkin soup too. If you want to get more from … [Read more...]
I started off eating this as a soup, but discovered the skin was tender enough to eat the whole thing with a knife and fork. Perfect for a one-person dinner with nearly nicoise salad Cut the lid off a mini-pumpkin. Scoop out the seeds with a teaspoon. Fill with grated gruyere cheese (Moore Wilson stocks an excellent unpasturised one). I could … [Read more...]
