02 December 2010

"The best soup ever!"

Writing this down quickly, as it's not often I manage to please everyone with a soup that's mainly made of  vegetables.


Sunchokes (about two handfuls)
3 medium-sized carrots
Potatoes (two handfuls: they were a fingerling variety)
1 leek
Ground pepper
Bit of butter
1½ pints stock (I used ham stock)
2 broccoli heads
Stilton cheese (about a handful, once grated)
3 rashers of bacon, chopped and fried until crispy

Very precise measurements, as you can see.

Chop the sunchokes, potatoes, leeks and carrots into small pieces (about ½ inch cubes) and sweat them gently in the butter for a few minutes with a little freshly ground pepper. Add the stock and bring to a gentle simmer. Leave for around 30 minutes and then add the broccoli heads, broken into individual florets. Cook until the broccoli is tender, for about five minutes.

Remove the soup from the heat and stir in the grated Stilton. Blend until fairly smooth, pour into serving bowls and top with the bacon pieces.

I didn't get a chance to take a photograph of the soup (though there's a photo on this blog that gives the overall effect), but it got rave reviews from both children, which is quite miraculous. Especially as I had no idea what I was going to make for supper until about an hour before we ate it. In the days when I used to buy cartons of fresh soup, when we were back in England, my daughter's favourite was always Broccoli and Stilton. This is the closest she's had since - and I managed to squeeze in a whole load of other home-grown vegetables, too!

An improvement on the reaction to last soup I served up (butternut squash, carrot and lentil), which Child #1 says she had to pretend was chocolate sauce in order to finish...

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