karohemd: (Chef)
I still had loads of veg left over so decided to make a soup, something I don't often do.
I had a big bulb of fennel (reserve the tops), two large leeks, two tiny heads of cabbage, a baking potato and three tomatoes.
Method:
Chop everything into smallish chunks and sautee everything off in a generous knob of butter and an equally generous glug of olive oil, fill up with veg stock (I used a cube but the good organic stuff) and let it simmer until the potatoes are soft.
Blitz it all up (I used a stick blender) until it's smooth, check the seasoning (I added pepper, salt, freshly grated nutmeg and sweet smoked paprika), serve in bowls and garnish with a blob of cream and chopped fennel tops.
Devour.
It was gorgeous, I could have eaten that at a fine restaurant and not noticed the difference.


Bigger )
I have to take a little hat tip to Kayotic Kitchen (there are both LJ and DW feeds and she's @kayotickitchen), one of my favourite food bloggers (despite her penchant for Americanisms) and photographers, because she's making a lot of these kind of soups. It's not based on any of her recipes (at least not to my recollection) but she's certainly been an inspiration. Thanks, Kay.

April 2016

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