Two Soups in One Week!

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 used them twice recently. It must be the spice in the curried parsnip soup that mutes the flavour and I couldn't taste them at all in the cookies. Again the spices must be working their magic.

Carrot and parsnip compost cookies

I'm keeping this short and sweet.

Until next time,

Minnie

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