I woke with a creaking back this morning and decided to make this into an opportunity to rise early and bee industrious. It is not yet 8.15 and I have already checked emails, made WP comments, boiled eggs, ordered my week’s groceries online and spent a short while cogitating on the nature of soup.
Last night we had one of the best soups I have ever made. It was a lustrous orange-gold with a velvety texture with deep, savoury flavour, which caused Julia to ask if I had included bacon in the recipe. If it had been a voice it would have been James Earl Jones.
The recipe for this nectar? Two onions, a bag of ready chopped carrot and swede (or rutbaga if you prefer) and two cheap vegetable stock cubes. Boil. Liquidise. I did leave it standing for a day before liquidising which may have helped.
I’d ordered the ready chopped veg because I’m lazy and I didn’t bother with any other ingredients because I’m feeling apathetic.
It’s ironic that as I hit the pinnacle of my soup-making career I am actually disposing of my cookery books. Most of them have cost me just a few pounds from charity shops in the past and that is where they will end up. They were remarkably (and sadly) clean when I got them (indicating that they had never been used in anger) and that is how they remain. I do read them to get ideas, but rarely use a cookery book as I either make it up or use a recipe off the internet.
That is enough for now – I have to make breakfast and sandwiches for lunch then start on a full day of non-fun activities which have been planed for me. Such is life.
Sharp-eyed readers may notice that the soup photo has been used before – it’s what we call a stock shot.