We were both at home today and I wanted make soup for lunch, ideally using up some lardons that were on date and possible using a butternut squash that had been in the cupboard for a couple of weeks. As so often happens, Nigel Slater came to the rescue with a pumpkin and bacon soup recipe. Perfect. Frying onions and garlic, in the sunny kitchen, practising zumba-esque moves, singing out loud to an old Texas record, whilst gently heating coriander and cumin seeds; multi-tasking doesn’t get much easier. This soup also used up the chicken stock we had made earlier this week, some crème fraiche that was on date and 2 chillies from our abundant supply drying against the utility room shelves.
The soup when done was a rich yellow colour, quite hot (our home-grown chillies pack a punch) and much enlivened by the crisply fried lardons.
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