I remember the story of Esau who, coming in tired and hungry, was willing to give up his birthright for a bowl of pottage - lentil soup. I t must have been good soup! From the time man discovered that he could bake clay hard in the fire he began to make clay pots - and what do you cook in such a pot? - Soup of course.
The earliest pots have the marks of woven sticks on the outside so presumably they first of all lined baskets with clay - but somehow soup in a basket never took off.
It is served hot, cold, thick, thin, creamy, clear, vegetarian, meaty, spicy - something for everyone. It is not as fashionable at dinner parties these days - But soup will go on as long as people come home hungry and it is time for a revival
Sweet and Creamy
For 4 you will need
25 grams (1 oz)
I clove of garlic, crushed
225 grams sweet potato
1 largish parsnip
1 level teaspoon of paprika
1 level teaspoon of chilli flakes or des deseeded chilli, finely sliced
750 mls (26 fl oz) vegetable stock
2 teaspoons of mustard of your choice - mine would be honey mustard
1 tablespoon of grated strong cheese - Parmesan, Cheddar, Stilton
125 ml (p pint) double cream or low fat yoghurt
Salt and pepper
Dice the sweet potato and the parsnip. Still in the mustard and cheese. Blend in food Season to taste. When serving add a spoon of cream or yoghurt.
Variation - you could replace the parsnip with carrots or squash.
Chicken Soup - one version is known as New York Penicillin so good is the effect of eating soups like this.
For 4 you need
75 grams (3 oz) of pearl barley or red lentils
4 medium potatoes, cooked for 10 minutes and diced
2 carrots, diced
1 onion, diced
2 chicken breasts - I prefer to leave them in quite big chunks, but you may prefer to cut them into smaller pieces.
845 mls (1/1 pints) chicken stock
In a large pan cook the carrots, onion, stock, and pearl barley or lentils. Simmer at least 20 minutes. Add the theme in the clean room. Potatoes and heat through. Add the potatoes and cook for a further 20 minutes until the barley is cooked through.
Variations
If you drain off some of the stock you can add some diced ham and a pastry lid and you have a delicious chicken and ham pie.
Salad Soup
Yes I know it sounds weird, but it tastes good. The use of lettuce in soup goes back all the way to ancient Rome.
For 4 you will need
25 g (1 oz) butter
I medium potato, diced
I onion, diced
520 mls (18 fl oz) vegetable stock
75 grams (3 oz) peas - frozen are fine
2 handfuls of lettuce leaves
3 green onions (scallions) sliced finely
4 radiates cut up small or sliced very finely
Salt and pepper
3 tablespoons of double cream (or you could save the top of the milk for a day or two.)
1 teaspoon of chopped herbs - parsley, mixed herbs, oregano, chervil as you like
Cook for potato and onion in melted butter. Shred lettuce finely and add. Cook for 5 minutes and then blend. Add the chopped green onions and radiises. Season as needed. Add the herbs. When serving add a spoonful of cream to top each bowl.
