Minnie's Soup Kitchen

Nearly Nettled Yes, it has been a long time since I last blogged. No, I didn't make any soups in that time but I was on the verge of making soup at Easter. The younger offspring and I were in Norfolk as guests of the sibling J-Zo and sibling-in-law G-Cro. They have a large garden that provides them with apples, rhubarb, figs, herbs and other vegetation, despite the only sporadic attention they give it. The main crop that I could have used was nettles! I offered to harvest and cook; I even found recipes on the internet. I was quizzed by my various relations and in-laws. All I could say was that I made nettle soup last year and it was tasty enough. I could sense their reluctance. I didn't make nettle soup but I did bake: rhubarb crumble, gooseberry tart, and asparagus and cheese flan. I have eaten soup in the intervening weeks since my last blog. While in Norwich J-Zo and I ate a delicious red pepper soup in a quaint cafe. Yesterday I ate a really good carrot and mint soup ...

Nettle Soup I have hesitated to make nettle soup from The Soup Book but last weekend I decided to overcome my doubts. The spouse and I were having a leisurely, offspring-free day in town and I spotted bagged nettles on a vegetable stall in  Meeting House Square . I checked with the stall-holders that they would have nettles again this weekend and determined to go back. The next day I was at a friend's and her husband was about to make nettle soup. My fate was sealed. I had to bring the younger offspring into town this morning and once I had completed various other errands I made my way to Meeting House Square. I bought the nettles and some chard and spinach for my next soup-making stint.  Yesterday the younger offspring and I could have picked all the free nettles I could ever have wanted down by the local river, but I wondered if they'd been sprayed with anything or by any beast. On arriving home from town this afternoon I put on my rubber gloves and washed the nett...

Green lentil soup with lime This weekend's offering from The Soup Book contained home-made chicken stock, fresh thyme, green lentils, and the grated zest and juice of a lime (I can't claim it was the organic lime required by the recipe). The recipe is from the Pulses and Nuts section of the book. I made it for our lunch today. The slight tang of the lime contrasted with the stock. It was somewhat thicker than I expected - more eating than drinking in it - but very tasty. I wonder should I use more stock or let the lentils cook longer if I make it again. Nettles A friend kindly sent me a booklet from the RTE Guide , entitled The Restaurant Recipe Collection . She had marked Michael Healy Rae's recipe for nettle soup for my attention. The Soup Book also has a recipe using nettles, which are in season from March to October inclusive. The two recipes are quite different. Rae's recipe calls for a wider range of ingredients including butter, onions, leeks, celery, po...