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Exotic Carrot Soup

November 22nd, 2009 | Add a Comment

The carrots from the garden this year are simply delicious and really don’t need any enhancement but I was sent this recipe and although I have added a couple of things to the original recipe the credit  goes to Angelika Scneider at Deutsche Post,  AG – Zentrale, many thanks to you. It is a truly lovely flavour which is rich and warming. It has the most fabulous saffron like colour and would grace any table. To make you need the following: 750g Carrots chopped (Leave one small carrot whole) 1 large or 2 small Onions chopped 1 large clove Garlic chopped 750ml Vegetable Stock 50g butter Fresh Ginger cut into fine strips (I used a good 5cm) 1 400ml can Coconut Milk Salt and Pepper Freshly chopped chilli Freshly chopped Parsley and chives Add the butter and saute the onions, garlic, chopped … Read entire article »

Filed under: Carrot, Recipes, Savory, Soup

Jerusalem Artichoke, Potato and Fennel Soup

March 25th, 2009 | 4 Comments

We have now dug up all the Jerusalem artichokes that were left in the ground as they are about to start growing again and as I had some fennel thought the two would make a lovely combination.  I added  some potato so as it doesn’t taste to ‘earthy’.  The  artichokes give the soup a beautiful silky feel and are really delicious. They are a wonderful vegetable to grow, firstly they are perennial so come back each year on their own and secondly they are extremely versatile and can be used much the same as potatoes. You will need the following 1 teaspoon of Vinegar 8 oz Jerusalem artichokes, peeled and diced 8 oz Potatoes, peeled and diced 1 oz Butter 1 medium Onion peeled and diced 2 cloves Garlic chopped finely 2 sticks of Celery chopped 1 medium … Read entire article »

Filed under: Fennel, Jerusalem Artichokes, Potato, Recipes, Savory, Soup

Tomato Soup with Swiss Chard and Lentils

March 12th, 2009 | 1 Comment

This is a lovely rich, thick and warming soup. The spices can be adjusted to your own taste so if you like things hot and spicy add more hot paprika. The tomatoes can also be of your choice, use either tinned tomatoes or fresh tomatoes and tomato puree, I used the fresh tomatoes and tomato puree. We also grow our own Swiss chard in the garden it is similar to spinach,  at this time of the year is just starting to sprout again,  fresh spinach will be fine too and at a push you could use frozen or tinned spinach or another dark green leaf cabbage chopped finely, steamed and added when cooked and the end. You will need the following: 1 Onion chopped 2 Garlic cloves crushed 2 Tablespoons of  olive oil 2 Fresh tomatoes chopped … Read entire article »

Filed under: Recipes, Savory, Soup

Potato Garlic and Cheese Soup

January 7th, 2009 | 2 Comments

When you are short on vegetables, then here’s one to try. All you need are potatoes, onions and garlic, it can be dressed up in anything else, I’ve used fresh parsley but any herbs will lift it, if you don’t have herbs then maybe try a blue cheese such as Stilton, all you have to do is use your imagination and experiment. You will need the following 1 tablespoon of olive oil 1oz/25g of butter 1/2lb/225g finely chopped onions 1 large very finely chopped clove garlic 1 lb/450g peeled and chopped potatoes 2pts/l.2ltrs Stock White pepper 2oz/50grams cheese, either cream, or grated cheddar Parsley small bunch finely chopped Dried chili flakes (optional extra) Sauté the onions and garlic in the olive oil or butter over a very gentle heat until the onions become transparent. Add the potatoes and stir constantly for five … Read entire article »

Filed under: Potato, Recipes, Savory, Soup

Vegetable Soup

January 2nd, 2009 | Add a Comment

These are the vegetables I had in my rack today, apart from the onions the rest can be what ever you have to hand and remember when adding the stock make sure it covers the vegetables and if necessary you can add more later. 2 Onions 3 Leeks 1 small Celery 3 Carrots 1/2 Squash 3 Potatoes 1 Parsnip Brussel sprout top (the leafy bit) Bay leaves Mixed herbs Salt and pepper 2 Stock cubes 2 tablespoons Olive oil First wash, peel and chop the vegetables Make some vegetable stock using the peelings, brussel sprout top, bay leaves, salt and pepper (the same way as for the Cauliflower and Almond soup). Saute the onions, leeks, celery in the olive oil until the onions are transparent Add the rest of the vegetables to the onion mixture Add some salt and pepper and a cup of water Cook on a … Read entire article »

Filed under: Carrot, Celery, Leek, Onion, Parsnip, Potato, Recipes, Savory, Soup, Squash

Is it over yet?

December 31st, 2008 | Add a Comment

It’s the season to be jolly, well that’s what we are told. Who tells us that, I want to know, do they know of the pressure cooker we all live in during the season to be ‘jolly’? I don’t think so! I look forward and there is the light at the end of the tunnel and it is ….. the celebration of the New Year, giving us all a fresh start which is full of  hope and the relief  of knowing yet another season to be ‘jolly’ has ended. It’s not  bah, humbug to the jolliness, its bah, humbug to the rubbish, the commercialism, to the specials that aren’t, to the money making machine. The expectations of the New Year are that we will mostly fail to keep our resolutions but we give it … Read entire article »

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