There is nothing more warming after a day cheering the children from the sidelines in the cold wind and pouring rain than a steaming bowl of soup. To serve with warm crusty homemade bread you either neither to be ultra efficient or have a partner in crime to put in the oven as you are on your way home. These days lots of places sell freshly baked so I am guilty of resorting to picking up a loaf on the way.
Archive for the ‘parsley’ Category
Many soups need to be made early on and left to cook but this one I can get away with making and serving once all the potatoes are soft and falling apart. Just time enough for them to get out of the shower as I throw the ingredients together and then I can shower and warm whilst it cooks.
Leeks sliced lots I like it thick and warming
Potatoes cut into small pieces – again lots
Sherry – a good splash of this
Cream and parsley for decoration
Heat the oil gently then add the onions and leeks . Let them soften rather than fry. It will not take long so be careful to keep an eye as they can turn quickly.
Add the potatoes. Stir well then add the good splash of sherry – this is of course optional but the alcohol cooks off and the piquancy of the sherry brings out a fresh depth of flavour in the potatoes.
Add the chicken stock and bring it to the boil. If there is not enough liquid, water can be added or if you have some vegetable water add this. Once boiling turn it to simmer and allow the potatoes to soften and fall apart when touched with a knife probably about 20 minutes.
I use my hand blender in the pan but some people prefer to liquidise and place in a fresh pan. Serve it from the pan or add to your soup tureen and decorate with the cream and parsley. Serve with a warm crusty bed and feel the warmth radiate from your insides. Windy wet sports pitches will be a distant memory in no time.
Enjoy, let me know what you do to your soups to enhance them. When do you enjoy a bowl of steaming soup?
I always try to make extra for the week ahead, unfortunately one bowl is never enough so there is never any left for my weekday lunches.
Have a look at what I have been up to on my other blog Tiggy Hayes
One of the reasons I don’t follow recipes and particularly the ones with exacting measurements is that there is always a quarter of this left or a sprinkling of that. What do you do with these tiny non useful amounts of weird and wonderful ingredients? Normally they hog up valuable space in my fridge until they are well and truly past their sell by / eat by date and crawling out the fridge without help.
Sometimes I find I have enough to throw together something different and make it a fridge meal. Having found some wonderful fresh vegetables in my organic Riverford box and a fridge full of odd bits I would never have used I decided to put them together hoping to keep some for lunches over a few days. It was a little more popular than I anticipated and lunch will be somewhat drab for the rest of the week.
Fennel (half left over from another dish)
Ginger chopped small
Onion ( I had a quarter left over from a BBQ and chucked it in)
Chilli (having chopped a large chilli up for a curry – I decided it would be too spicy for the children hence a ready chopped half chilli in fridge)
Spinach an ever versatile and useful vegetable that I sneak into lots of dishes
Soured Cream – left over from Fajitas
Cheese – this was pre-grated Red Leicester – not used when we went on a picnic, but you could use any cheese
Parsely – from my herb garden to finish it off
Boil the sweet potatoes with the fennel, ginger and onion till soft enough to mash.
Drain then mash adding a touch of butter. I also threw in a large dollop of soured cream at this point.
Add the chilli and some cheese then mix well.
In a baking dish lay the spinach in a deep layer on the bottom and cover with more dollops of the soured cream.
Add the potato mix on top and finish off with the rest of the cheese.
Cook in hot oven for about 20 minutes until the top is bubbling and golden.
You could use this as a main dish maybe add a beaten egg to the mash or serve with boiled or poached egg on top. I served it as a side dish to accompany a piece of chicken – delicious.
Try it out, I would not expect you to have the same ingredients in your fridge as I found in mine so try out other combinations and let me know how you get on. Leave out what you don’t have or like but be adventurous and mix the flavours together. Share your attempts with me.
Check out my ramblings from my other blog Tiggy Hayes. This week we went out to dine but I am still passionate about my food!