Monday, 8 October 2007

Soupalicious

The nights are drawing in and soup is most definitely the order of the day. This years soup making started up in Scotland when I made a hearty pan of Yellow Split Pea Soup - it was thick and filling and extremely tasty.

I think one of the best things about soup is that simple ingredients produce flavours that normally exceed your expectations. For example tonight I made Butternut Squash & Rosemary soup:

Serves 4

1 Butternut Squash
Few sprigs Rosemary
150g well rinsed red lentils
1 onion, finely chopped
1 1/2 Pint Vegetable Stock
salt & pepper

Set oven to 200 °c
Halve squash - scoop out the seeds & fibrous flesh, then cut squash into large chunks
Put squash pieces on baking tray, season with salt & pepper and sprinkle with rosemary
Cook for 45 minutes

Whilst the squash is in the oven -
Rinse lentils well then put in a pan & cover with water - boil rapidly for 10 mins. Drain well
Wash out pan & then put lentils back in with the chopped onion and vegetable stock
Simmer for 5 minutes

When squash is cooked, carefully scoop out the flesh & mash with a fork.
Add squash to soup & simmer for 25 minutes

Serve with crusty bread.
We both had a hearty bowlful for tea and now there should be enough left to take to work for lunch.

Since we have been back from Scotland I've made soup at least four times & I've made enough to take for a lunch. We bought some cheap flasks from Tesco & so far they work very well. I may even invest in something a little more substantial as 'real soup' makes such a difference to a 'cup-a-soup' which is what I have resorted to in the past.

I'll post some more recipes soon, but so far we have tried & thoroughly enjoyed the Yellow Split Pea soup and Fennel & Lemon soup.

I also have quite a few parsnips in the cupboard which I need to use up, so if you have any good parsnip soup ideas let me know!

2 comments:

bittersweet me said...

I like the sound of yellow split pea soup - you can't beat the unctuousness of peas/lentils in soup.

Last week i made a variation of the butternut squash soup cooked simply wth fresh sage, red pepper and fennel - it had an evocative thai flavour.

There is a classic parsnip soup - Jane Grigson's Curried Parsnip, with parsnip, garlic and onions sweated gently in butter with addition of a little curry powder, simmered in stock, finished with a cream and chives. It is the epitome of comfort.

Wendy said...

Sounds like rib-sticking stuff. Yum. :)