Читать книгу The Student Cookbook - Sophie Grigson, Sophie Grigson - Страница 36

This is a basic primer recipe for puréed vegetable soup. It’s ideal for using up the odds and ends of vegetables that gather in the bottom of the fridge or in the vegetable rack (as long as they are not too old and mouldering), but you can also use it to make a purer mono-veg soup, such as the curried parsnip soup below.

Serves 4-6

BASE INGREDIENTS

2 tablespoons olive or sunflower oil, or 30g (10z) butter

1 onion, peeled and chopped

1 garlic clove, peeled and chopped

AROMATICS

1 bouquet garni (the classic one below)

and/or 1-2 fresh red chillies, deseeded and chopped

or 1 teaspoon or more curry paste or curry powder or spices, e.g. cumin, fennel seeds, cinnamon, etc.

MAIN INGREDIENTS

1 potato, or other thickener if needed, peeled and cut into chunks

500g(18oz)vegetables, prepared as appropriate (see page 27) and roughly chopped

LIQUID

1-1.5 litres (13/4-23/4 pints) Vegetable or Chicken Stock (see pages 15-17), or vegetable cooking water, or a mixture of water and milk

SEASONINGS

salt and pepper

1 Heat the oil or butter gently in a large saucepan, then add the base ingredients, the aromatics and the main ingredients. Stir around to coat everything in the fat, then sweat very gently for 10-15 minutes.

2 Add the smaller amount of stock or other liquid, saving the rest for thinning down (if necessary), and season with salt and pepper. Bring up to the boil, then simmer gently for about 20 minutes until all the vegetables are tender.

3 Liquidise in several batches, and return to the pan. Thin down with the reserved stock, water or milk as required, and check the seasoning.

4 Reheat when needed, and eat.