Wednesday, November 28, 2012

Soup night

It's been pretty rainy and grey in London during these past few weeks. Pretty typical for the end of November, and today it felt positively wintry (by UK standards) with woolly hat and gloves required! We're wearing our wellies and still smiling most of the time.

On these dark evenings there are few things better than a lovely bowl of homemade soup with some fresh bread. This morning I made a massive pot of this potato soup (any version of which will forever happily remind me of Pioneer Camp where potato and corn chowder was a lunch mainstay!) And I made this minestrone soup the other night which got the dinner table thumbs up - even boy two, who is a newbie on the eating front, sucked on the pasta and supped the broth! Boy one said, 'Mom, this is so good. Did you see Daddy making homemade soup and think that you could do it too?' Ha! I guess I'm a culinary copycat in his books. The recipe is my take on the version in the Hairy Bikers diet book that I recently got from the library. It makes a big pot with plenty extra for the freezer which is a must in my world. Serve with Stu's fresh crusty bread spread liberally with soft butter.

Minestrone Soup

6 ripe tomatoes
1 tin chopped tomatoes
3 tsp olive oil
2 small onions, chopped
3 garlic cloves
2 celery sticks, chopped
2 carrots, chopped
2 litres stock - chicken or veg, I like Marigold salt free bouillon
200 grams fusilli pasta
1 tbsp tomato puree
200 grams frozen peas
handful of fresh green beans (optional)
1 tsp pesto
salt and pepper

Fry the onion and garlic gently in oil until softened. Add carrot and celery and continue to saute for a few more minutes. Add chopped fresh and tinned tomatoes, pour in stock and bring to a boil. drop in the pasta, add the tomato puree and bring to the boil, then cook for 8 minutes. Add frozen peas and beans and cook for another 5 minutes or until the pasta is just tender. Stir in pesto. Season to taste. Stay warm and wear your slippers.

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