Tuesday, 6 January 2009

unemployed soup ('murder she wrote' on in the background)


Having no job really makes me want to cook more. Anything to provide me with a project, no matter how short term, that will drown out the sound of my own brain flat-lining. Even today, as 4 casseroles were delivered to the door - ready made! - I refused to acknowledge them and made a lovely nourishing soup for as long as I could possibly drag the process out. It's cheap too.

1\2 butternut squash (peeled and diced)
3 small parsnips (sightly past their best, not that that's a requirement, just a sad fact in our kitchen) (peeled and diced)
1 leek (chopped)
1 onion (chopped)
1 clove garlic (squashed with knife)
4 v. small salad potatoes ( peeled and diced)
some leftover chicken stock about 3/4 pint
nutmeg, sage, vermouth, salt and pepper, pinch of sugar

Fry onions leeks and garlic on a medium heat with a large knob of butter and some oil until soft and translucent.
Add the squash, parsnip and potato cubes, turn the heat up a little and let them sizzle together for a few minutes, making sure they don't stick to the bottom of the pan.
stare blankly out of the window.
when you feel you might be losing control over the situation, slosh in some vermouth and add some chopped sage leaves, and a pinch each of salt, pepper, nutmeg and sugar.
ladle in the chicken stock and bring slowly to the boil.
Let it bubble away for a bit then turn the heat down, put the lid on and leave it alone for about 15/20 minutes or until everything's tender.
whether you have it smooth or chunky is up to you, but if you wish to avoid the intense brain-taxing question of 'fork or spoon?' that arises with a chunky soup, get the blender out. We had ours with some toast and pate and crab apple jelly.
There was enough for 4 serious bowls.

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