I love the French word soupçon meaning "a touch, a drop, a suspicion of something" [some dictionaries use inkling in their definition- another lovely word] I misunderstood this word the first time I heard someone say it - I thought she said "There's a soupspoon of mustard in this recipe" There's a deal of difference between soupçon and soupspoon, especially when cooking.
January has been National Soup Month. I only found this out recently - apparently it is held in January every year since Campbells started it in 1986. It is probably the most appropriate month to choose when you think about it. It's often very cold, and soup can be a warming, healthy comfort food - easy and nutritious, after the excesses of the Christmas Feasting.We've had a fair number of soups recently - I am too cold to want salad every lunchtime, as we did previously when dieting [and the raised bed is hibernating under its thick cardboard blanket, nothing to crop there right now] Soup made with left over roast veg, or freshly prepared ingredients, or even a can of Crosse & Blackwells. We have certainly done our bit to mark NSM [even before we realised it was happening]
About 30 years ago my good friend Beryl [also the thrifty wife of a retired Rev] told us that whenever they had leftover coleslaw at church events, she would take it home, rinse off the dressing and make cabbage and carrot soup. I have never, ever done that. But I did process some red and white cabbage, plus carrot, recently to make some coleslaw. I mixed half with mayo, to serve with our meal- and the rest went, undressed, into a lock'n'lock for the next day. Next day it was so cold I decided we needed soup. I sweated the grated veg briefly in a little oil, added stock, and half a can of chickpeas. I brought it to the boil, simmered for about 20 minutes then blitzed it with the stick blender, and seasoned to taste. Here is the resulting crimson creationIt was good and filling. I have yet to make rinsed coleslaw soup' but this version certainly worked well.
I am happy with the saucepan and stick blender - and my Chef has a big liquidiser attachment.
I have looked at soupmakers and concluded that I do not need one. This topic is a bit "Marmite". I have many friends who love the gadget, and seem to throw in the veg, go and have fun, then return to find beautiful soup waiting for them. And others who are less convinced "My son's soupmaker is refusing to co-operate, so we are about to revert to the old method using a saucepan"
- What is your favourite soup flavour?
- If you make "Fridge Scrape" leftovers soup, how do you liven it up?
- Do you add a soupçon of something?
- Have you got a soupmaker, do you use it a lot?