Nov 26

Nov 26 Souped Up Parsnip Soup

Sometimes only soup will do …

Although I do find some soups a little underwhelming. For me they need a kick.

The weather has see-sawed between bright and chilly weather and relentless rain and gusty winds at the moment. No end in sight. After a lengthy dog walk through driving rain, there is nothing finer than a generous bowl of comfort.

It’s an age old pleasure.

Soup can be traced back to the earliest days of mankind. Cooking posts from 20 thousand years ago have been found to contain the residue of primative soups. They were big in ancient Egypt, with the Greek’s preferring broth, and their upstart usurpers the Roman’s preferring rich seasoned pottages (what a lovey word.) Medieval Europeans opted for heart stews. The early modern area brought along French cuisine like consommés, bisques and French onion soup.

And after all this heritage, what do we have - tins and sachets - with most people experiencing the basic range of Tomato, Chicken, Leek and Potato, Mushroom, Minestrone, and my particular favourite - properly made Pea and Ham soup.

Though I have noticed the supermarkets offering some more adventurous options - oriental, spicy broths etc.

Anyhow - for me today - usual base of garlic, onions and celery. Some precooked lentils and pearl barley. Diced and roasted parsnips in honey. A pich or two of mild currey powder. All cooked up. Liquidised. And a dab of cream. Served with oat cakes.