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...

Creamy Scallop Bisque I hadn't planned to make soup at the weekend of the 8th-9th December but the older offspring was at home, keeping his room tidy, and I let myself be persuaded. The recipe is by Marie-Pierre Moine and calls for dry white wine, onion, shallot, a tomato, prawns, cod or pollock, scallops, parsley, dill seeds, brandy, cream, chorizo or black pudding, and chives. One of the factors driving this choice of soup was the presence of some delicious black pudding which the spouse had bought at the National Crafts and Design Fair the previous Friday. White wine, prawns, scallops, brandy and cream can be pretty persuasive, too. Scallops, prawns and blossom fish with the younger offspring's spatula! On the Saturday morning I prepared my list. There was a little breakdown in communication regarding the type of scallops needed for the recipe but we overcame any difficulties. The spouse headed off to his favourite fishmonger 's where he was told that pollock ...

Courgette and Potato Soup   I've had a cooking fest this Easter weekend. It began in anticipation of the older offspring's arrival home last Thursday. One of his favourite cakes is banana gingerbread which I make to a recipe by Paul Flynn  cut out of The Irish Times many years ago. I baked the gingerbread the night before he was due home and offered the batter bowl to the younger offspring to lick out. "No, thanks," he replied. "I only like to lick it when [my big brother] is here." When the older offspring arrived home, he complained about not getting mentioned as often as his younger brother in this blog. Sibling rivalry and psychological button-pressing is alive and well chez Minnie. We were having guests for Easter lunch (Juno, Mervyn and Steed) and our menu was to be a shellfish starter, roast beef and trimmings for the main course, and a choice of plum and almond tart and simnel cake for dessert. The spouse took charge of the starter and main co...

Wild Salmon Chowder Chowder is one of my favourite things to eat. Whenever I see chowder on a menu I choose it. In anticipation of its arrival at my table, I wonder what will be swimming about in the bowl: will there be a variety of fish?, will there be mussels?, will the stock be thick or thin? To eat chowder in different places is to take part in a big adventure. So, it was with some trepidation that I undertook Angela Nilsen 's recipe in The Soup Book . Wild salmon chowder: starring the spouse's new saute pan. The finished chowder absorbs the flavours of the dill and grated lemon zest. Among the ingredients are streaky bacon, spring onions, thyme, bay leaves, small waxy potatoes, fish or chicken stock, salmon fillets, cream, dill and lemon zest. You need a wide, deep saute pan (I wish I could insert diacritics!), and serendipitously the spouse had bought one during the week - a big beast of a pan! I started by crisping up the chopped bacon, then removed it and...

Cucumber and Dill Soup   I have been making good progress through the Summer Vegetables section of  The Soup Book this year. By the end of 2010 I had made twelve of the fifty-eight recipes. We're just over halfway through 2011 and I've made another fourteen. As I mentioned last month, there are five recipes for cucumber soup in the book. Today's is cucumber and dill soup by Marie-Pierre Moine . You need cucumbers, seasoning, milk, fresh dill and bio natural yoghurt. You don't have to cook as this is a chilled soup - just allow yourself plenty of time for full chilling. You'll be peeling, slicing, sprinkling, stirring, chilling, rinsing, blending and sieving. When I got up this morning the sun was beaming down, hence my decision to make this soup. By lunchtime, however, the sky was grey. The younger offspring and his father arrived home for lunch and as I put the finishing touches to the soup I wasn't too impressed. Moine's introduction to the recipe des...