Minnie's Soup Kitchen

Potage St Germain What would I make this weekend, I wondered. I hadn't made a soup from the Pulses and Nuts section of The Soup Book since early May, and I'm trying to get at least seventy per cent of each different type of soup made by the end of the year. I've made all four of the cheese soups, and as of last week I've made seventy-two per cent of the summer vegetable soups. The winter vegetable and fish soups are the laggards. Potage St Germain: lettuce and peas added to the stock Potage St Germain is a kind of pea soup, in case you're wondering, and the recipe is by Marie-Pierre Moine .  The ingredients include butter, large spring onions, split green peas, peas (I used frozen ones), lettuce, egg yolk, creme fraiche, and Madeira or port. Much to my surprise, it took me two hours yesterday to prepare the soup, forty-five minutes longer than I expected. I should be used that by now. Anyway, I started by lining up the ingredients and then I used blades ...

Widow's Soup A quick search on the internet comfirms Sophie Grigson 's introductory remarks about widow's soup, namely that it is a Maltese soup. That search also throws up lots of recipes, all with different ingredients, so for now I'll stick with those listed in The Soup Book . You'll need onion, potato, cauliflower florets, carrots, a small lettuce (I used gem), fresh or frozen peas, tomatoes, tomato puree, sugar, red wine vinegar, eggs and ricotta or goat's cheese (I used the latter). There was quite a bit of preparation involved, certainly not the seven minutes Sophie suggests. Who are all these fast peelers, skinners and choppers? Despite nearly two and a half years of soup making, I still haven't speeded up. So, after I had prepared my vegetables, I got cooking. I fried the onions until they were soft. Next into the pan were the potato, cauliflower, carrots and lettuce (if you were using fresh peas, you'd throw them in too at this point). I ...