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Showing posts from November, 2012

Triple Whammy!

Soup Review

Since my last post on 13th November I have made three soups: mushroom soup (on the 17th), Thai chicken soup (18th November) and garbure (25th November). All that activity has meant I've now completed 149 soups since I started working my way through the recipes in The Soup Book back in December 2009. Nearly three years after I made spinach and rosemary soup I can hardly believe I'm three quarters of the way through the book. I am not sure that I will get through all the recipes and so will change my approach to making soup. I may make it less frequently and try out soup recipes from other cookery books that the spouse and I own. We'll see.


The spouse and I now have a new favourite vegetable shop. It's not cheap nor is it especially convenient to get to from where we live, but the selection of fresh fruit and vegetables and other produce is impressive. The spouse has been talking about this place for a few weeks and so I decided to give it a go. I had been pl…

Teamwork, My Chick-a-Pea!

Harissa and Chickpea Soup

A couple of week's ago the spouse expressed an interest in making this soup from The Soup Book. Well, it's my blog and I make the soups. That said, I let him make the harissa that's needed to flavour the soup I made last Saturday (10th November). The recipe is by Roopa Gulati so I expected spice and richness. We weren't disappointed. The spouse is becoming a collector of harissa pastes and enjoyed making this one, which called for a red pepper, olive oil, seeds (coriander, cumin and caraway), tomato puree, garlic, red chillies, smoked paprika and lemon juice. I don't know how this was made as the spouse was the boss of the harissa. I needed only a couple of tablespoons for the soup, but we can use the rest with couscous (a favourite with the younger offspring). By the way, we now have three jars of smoked paprika due to inadequacies in our spice filing system. I hope that binding them together with a rubber band will help prevent any more …

Waterzooi - What a Triumph!

Waterzooi

I hadn't heard of it before but apparently waterzooi is a classic Belgian dish. In her recipe Marie-Pierre Moine lists the ingredients as potato, carrot, courgette, asparagus, monkfish, sole, fish or chicken stock, dry white wine, spring onions, mussels and cream. Oh yes, and chopped tarragon to garnish. A quick internet search tells me that these are not typical ingredients. What do I know? I'm just following The Soup Book's orders.

Anyway, I wanted to make a special soup to celebrate the older offspring's presence. We don't often splash out and buy monkfish, sole and mussels. The spouse was assigned to fishing duty. He headed up to his favourite fishmonger's shop and did the necessary. Mr Fishmonger kindly advised him that the mussels were from a different supplier and that we should give them a good wash.

The prep time for this soup was given as twenty minutes and the cooking time thirty minutes. Not for this slow coach, of course. I prepared my ve…