23rd September 2005 16:10
A very easy soup - 4/5 carrots, 1/2 parsnips, an onion or a leek, enough water to cover them, a clove or two of garlic, salt and pepper and grated ginger to taste (usually a lot in mine). Bring to the boil, simmer until soft, blend, put back on the heat and add a little cream. I usually freeze it in batches and only add the cream when I'm reheating it.
Lovely with fresh crusty white bread and butter or still warm malt brown bread and butter.
Oh, just thought of another - using left over Christmas ham if possible! Sauté a carrot cut in small cubes, a chopped onion, a sliced stick of celery, and any other random veg you fancy (frozen peas work well), add diced left over cooked ham (or for spice - some sliced green-pepper salami and chorizo). Add two tins of chopped plum tomatoes, a tin of tomato puree and water to your preferred consistency. (I like it fairly solid) Add a handful of macaroni and a small tin of kidney beans. Flavour with a good pinch of paprika, basil and oregano. Kind of an Irish take on minestrone! You can tell Mr Allie we invented it over here first!