Skip to main content

Not Rocket Science

Rocket and Parmesan Soup

Soup 160 from The Soup Book. The recipe by Celia Brooks Brown looked simple, the preparation was simple. No processing: just the hand blender. Simple. What did I need? Olive oil, onions (chopped), potatoes (skins left on and cubed), garlic (crushed), vegetable stock, Parmesan rind (yes, that's right - rind; "tiny diced"), and rocket (roughly chopped). What made it even simpler was that I had everything except for the rocket. I had to go into town anyway so I decided to go to Temple Bar for fresh organic rocket.

My first stop while in town was at Merrion Square to see what was happening at Dublin Pride 2013. Then I sauntered along Nassau Street, through the Trinity College campus, across College Green, down Anglesea Street, an errand in Cope Street and then to Curved Street. Having bought rocket from the stall-holder, he told me about pesto he'd made using rocket, mantega and walnuts (mmmm!).

Home. The spouse was back from Belfast. We're home alone, what with the younger offspring out of the country. Time to cook.  I did the necessary preparation and on went the gas. Once the potatoes were tender, the  last ingredient (the rocket) went into the mix. Less than five minutes later I turned off the gas and blended the soup. The spouse was called and we sat down to eat.
Verdict: Not bad but not great. I probably would make it again but I'm not committing myself to it.

Bee is for Books

For my next book group meeting I've been reading All Quiet on the Western Front (Im Westen Nichts Neues) by Erich Maria Remarque. Why didn't I read this book sooner? Why isn't it compulsory reading for soldiers and recruits everywhere? I'm sure other people have read it and expressed their reactions more eloquently than I could, so I'll go straight to the bee and honey references:

He was beaten - this was simply too much for him - everything was turned upside down. And as if he wanted to show that he didn't care any more, he gave out half a pound of ersatz honey, off his own bat. 

I've just spent some time trying to find out what might have been used as a substitute for honey but without success.

The muted rumble of the front sounds like nothing more than very distant thunder. Even the bumble bees drown it out when they buzz past. 

Burning houses stand like torches in the night. Shells thunder down and make their impact. ... In spite of shrapnel, the drivers move in like a swarm of bees and steal loaves of bread. 

The trees here glow bright and gold, the rowan berries are red against the leaves, white country roads run on towards the horizon, and the canteens are all buzzing like beehives with rumours of peace. 

Bee Window

I was in Edinburgh during the week. On the way back to the airport, this window caught my eye. While I try to avoid advertising, this seemed to bee in a good cause.


Bye for now.


Minnie

Comments

Popular posts from this blog

Tuscan Bean Soup

Tuscan Bean Soup This recipe calls for canned beans (borlotti, flageolet or cannellini) and as I have been tidying and cleaning out our cupboards I've used cannellini beans. I have to mention that the younger offspring has done an impressive job on the cupboards. That's enough about him. Back to me and my soup! Other ingredients include onion, carrots, leek, garlic, tomatoes, tomato puree (I substituted sun-dried tomato paste as there was an open jar of it in the fridge), chicken stock (I had to use a cube as my home-made reserves have been used up) and spinach.When ready it's served with ciabatta bread, grated Parmesan and a drizzle of olive oil. So it's quite a rich soup. We've just had the Tuscan bean soup for lunch. All enjoyed it. The adult males were particularly forthcoming in their praise. The spouse liked the "tomato-ey sharpness" and mused that ham stock should be considered as an alternative to chicken stock. Bees' Cheese and other recipes H

Lovage Soup

Lovage Soup   Today I made lovage soup, the second recipe by Sophie Grigson in The Soup Book that I have used in the last four days. She introduces the recipe with these remarks: "If you don't grow this old-fashioned herb yourself, ask around among your gardening friends or head down to the nearest garden centre to see if they sell it. " As I mentioned in my last blog entry (18th May), lovage now features among the herbs in my front garden. As the spouse left the camera at home, I took some photographs. Parsley, sorrel and lovage in Minnie's garden. Rosemary, parsley and lovage in Minnie's garden.  I had hoped to add chervil to my collection of herbs - there's a recipe for vegetable and chervil soup in The Soup Book - but "Young Stephen" wasn't able to source any for me. At least he tried. Just while I'm mentioning Stephen, I have to reveal that the spouse and the older offspring claim that he has been mention

Mulligatawny Manoeuvres

Mulligatawny I see it's only been six months since I last made mulligatawny. The first time was back in May 2011 when I followed Roopa Gulati's recipe in The Soup Book ; last September I used The Essential Asian Cookbook . Today I used Rick Stein's India , a Christmas present from the spouse. It's one of those luxurious recipe books with thick paper and beautiful, vibrantly colourful photos. We had all been impressed by Roopa's recipe, less so by the second book, so how would we fare today? Well, those two recipes both involved apple. Rick's did not, so I felt that this must be a more authentic recipe. If Anglo-Indian cooking has any authenticity these days. Still, Rick states that his recipe is on the menu at the Madras Club in Chennai. It involves making a spice paste first and then the soup. Ingredients: The paste called for coriander seeds, cumin seeds, peppercorns, curry powder, turmeric, garlic, ginger, and fresh coriander, curry and mint leave