Minnie's Soup Kitchen

Beetroot and Gin Soup Soup No. 161 from The Soup Book was made in accordance with Sophie Grigson 's instructions. In her introduction to the recipe she describes the beetroot and gin soup as being "for adults only, with a finishing kick of gin, ... dramatic-looking dark pink [carrying] distinct eastern European flavours." Still only being rehabilitated to beetroot, I have hesitated to make this soup but was intrigued by that description. I'd had the house to myself for a few days, what with the spouse and older offspring rendez-vous-ing in Nottingham with the latter's godfather for some sort of cricket tournament, I believe, and the younger offspring spending time under canvas in Spain. Peace and quiet - lovely! No offence to the males in my life. Beetroot and gin soup with soured cream and dill Having completed the bulk of the "big shop" yesterday morning, I strolled down to Young Stephen's to buy beetroot and dill. His assistant Marek...

Oxtail Soup Oxtail beginning to simmer. The first time I made oxtail soup in the interests of this blog was November 2010 . On this occasion I used a recipe from Floyd on Britain and Ireland , which was first published in 1988. Our copy is signed by Keith Floyd himself. I met him that year at the book launch on Dawson Street. In my innocence I recommended a restaurant in Kinsale to him, ignorant of the fact that he was a partner in the business! Looking at the photo of Keith and his red braces on the cover of the book, you'll be transported back to the 1980s! His recipe for oxtail soup lists butter, carrots, onion, turnips, brown stock, a shin bone, fine sago, dry mustard and sherry among the ingredients. Turnips seem to go into hiding when I'm looking for them so I substituted swede turnip. I have concluded the main reason for using white turnips is that they have a weaker taste than swedes. As for sago, where would I find sago? The only time I ever ate sago was at s...