A Simple Farmer’s Soup
Hubby was working from home and I had quite a few jobs to do myself meaning that I had very little time to pull lunch together. So on the menu for lunch today was soup and a sandwich with the added treat of watching the last episode of Homeland Season 2 while the kids were at school. We’d taped Season 1 and 2 and grabbed moments over the past week or so to have a “marathon” viewing session. I don’t know how anyone can wait from one week to the next for the following episode. Drama, drama, DRAMA! But somehow the finale didn’t quite do it for me as the storyline got more and more bizarre – outrageously unbelievable! But lunch was lovely!
For soup, I raided the vegetable box and came up with a simple Farmer’s soup based on the one by Stéphane Reynaud in his cookbook, Ripalles. It’s a clean, light soup that’s fresh on the palette. Serve it with a chunky slice of sourdough to mop up the broth.
Servings: 6
Ingredients:
1 large carrot
2 potatoes
1/4 swede
1 leek
1/2 courgette
1 cup of frozen peas
1 litre water
1 knorr vegetable stockpot
1/2 tsp dried parsley
Salt and pepper
Method:
- Peel, wash then cut the carrot, pototoes and swede into small dice
- Trim and wash the leek, cutting it into quarters lengthways and thinly slice
- Cut the courgette into quarters lengthways and thinly slice
- Put the prepared vegetables, stock and dried parsley into a saucepan and add the water
- Bring to the boil, then simmer for 20 minutes or until the vegetables are just cooked
- Add the frozen peas, bring back to the boil and then simmer for 5 minutes
- Season with salt and pepper.
Enjoy!
Xx Paula
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Salt, Pepper and a Dollop of Cream 