They're not soup fans, despite me not really believing them and serving up soup fairly regularly. It never works - even when I tempt them with extras like croutons, grated cheese or tiny pasta stars - they are adamant they don't like it.
I really love soup though; as long as it is autumn or winter. I like my soup thick and starchy - not clear and delicate. I'm making loads at the moment - usually half to eat and half to stick in the freezer for when I can't be bothered to cook.
Here are my favourite soups:
- Delia's curried parsnip and apple soup. It comes out a startling bright yellow colour and has the most beautiful sweet and sour flavour.
- Minestrone - if I ever have a savoy cabbage in my veg box I use some of it to make minestrone as I love seeing the beautiful frilly leaves in the soup.
- Corn chowder - thick, creamy and slightly sweet (in a good way).
- Anna's roast vegetable soup.
- Lentil and bacon soup (Pret do a very good version if I ever get too lazy to take in my own)
- Homemade tomato soup - with grated cheese put in the bowl before pouring the soup on top, as they do in America.
- Sweet potato and rosemary soup - my very own invention and one of my favourite ever soups.
Sweet potato & rosemary soup
- 1 red onion
- 2 large sweet potatoes, peeled and chopped into chunks
- 2 large carrots, peeled and chopped into chunks
- a big handful of fresh rosemary, chopped very finely
- 750ml or more chicken or vegetable stock
Chop the red onion finely and put it into a large saucepan with a good slug of olive oil and the chopped rosemary. Cook very gently for 10 minutes or so until the onion is softened. Add the chunks of carrot and sweet potato and continue to cook for another minute or so before adding the stock.
Bubble gently for about 20 minutes or until the carrot and sweet potato are soft. Blend, adding more water as necessary because the sweet potato is very thickening. Serve with plain,wholemeal buttered rolls.