When you have lovely home made bread,and plenty of it, soup is never a second best meal,in fact the boys make a fuss if I do not make a soup meal at least once a week. The great thing about soup is that you can make it out of anything you happen to have in the refrigerator,vegetable box or store cupboard. It can be as rich or as light as you please,it can be a labour of love or a quick blitz in the liquidiser,and if you think that your family may feel that soup is not a sustaining main course you will have loads of time to make an economical pudding for afters.
AVIES SATURDAY SOUP
1pt beef stock,fresh,frozen or cube.
2 carrots
1small onion
1small leek
1medium sized parsnip
1small turnip or about 2oz diced swede
a hand full of frozen peas or a few left over beans French or Runner
1 stick of celery
2 or 3 cabbage leaves or the stalks from a cauliflower or cabbage
1 tin of tomatoes(optional)
pinch of dried coriander
salt and pepper
a handful of soup noodles
1 veg stock cub
half a pint of water
a splash of balsamic vinegar (optional)
Pour the stock and the tomatoes in to a large pan,mix the stock cube with the water and add to the pan. Peel all the vegetables and dice very finely and chop the cabbage leaves so that they resemble chopped herbs. If cabbage stalks are used dice finely and mix with the other vegetables.
Add all but the cabbage leaves to the pan,bring to the boil and simmer for fifteen minutes then add the remaining ingredients and simmer for a further ten minutes. Check the seasoning and adjust to suit your families taste. Serve with fresh bread and butter.
If you like spicy food add a little curry paste,leave out some of the ingredients,add others,with soup you are the boss.
No comments:
Post a Comment