Minnie's Soup Kitchen

Well, what a surprise! I have made two soups in the last week, one from The Soup Book and the other from Riverford Farm Cook Book (Watson and Baxter, 2008). The first soup was a spicy lentil soup I have made twice before and I used up the spice mix I had made for the curried parsnip soup. Today's soup was leek and potato with chicken, bacon and sage . I even made my own chicken stock, something I haven't done for a long time. Into the stock went thyme and a bay leaf from the garden, and the sage in the leek and potato soup was also from the garden. It still pleases me to use herbs I have grown myself.  Leek and potato soup with chicken, bacon and sage Not only did I make soup today, I also made carrot and parsnip compost cookies (Liam Charles, The Guardian ), so called because you're supposed to use the entire vegetables, skin and all. I have to admit I wasn't brave enough to do so.  Any one who knows me knows that I am not a fan of parsnips and yet I have u...

Eggs molee with vegetable biryani If you're still reading this blog then you'll know that my posts have become quite infrequent compared to when I was still enthusiastically engaged in my soup-making project. That started about ten years ago. I was gung-ho to work my way through the 200 recipes. Still, 170 wasn't bad going. Yesterday I made curried parsnip soup, which I first made in May 2012. It was very tasty and well received by the spouse and younger offspring.  So much has happened in the last ten years and even in the seven years since I first made the parsnip soup. The older offspring is now married. The younger offspring is at university. The spouse has become prodigiously creative in the last eighteen months and  blogs prolifically  about his accomplishments. I have dabbled in various things - poetry, calligraphy, comedy improv, knitting - but baking and cooking remain my favourite pastimes and creative outlets. So far this year I've tried about ...