They grew mainly vegetables for their own consumption. Home-grown veggies were cheap, nutritious and helped fill dinner plates when other food sources were scarce. I came across one wartime recipe for carrot soup that I tried just because it sounded intriguing.
A good soup is prepared from a quality stock, seasoning and a main flavour ingredient (in this case, carrots). Stock is a liquid prepared by boiling meat bones or vegetables. But what if you don't have any stock and you want to make soup in a hurry - for example; in just fifteen minutes?
This recipe is the solution. Grab four large carrots from your garden (okay, maybe from the supermarket produce section). You now have all the ingredients you need; in fifteen minutes you will have soup.
Ingredients
- 4 large carrots
- 4 cups water
- Seasoning
Preparation
- Peel and dice the carrots and boil, or preferably, steam until tender; do not discard the water!
- Pour the cooked carrots and a little of the water used in cooking into a blender and blend until smooth
- Return the carrots to a saucepan, add water and bring to a simmer
- Stir in salt, pepper and a little ginger
- Remove from the heat and stir in a little milk
John's Notes
Jamie Oliver might shake his head in disbelief and Gordon Ramsay would curse me out of his kitchen. But, damn it, this was a very fine and tasty soup. The recipe calls for the water in which the carrots were cooked to be used as a rudimentary stock ... and it works!
No comments:
Post a Comment