Since Alan was working in the morning, I volunteered to make lunch and we all would arrive in separate cars with separate chores expected of us.
Coincidentally, I discovered smoked garlic at Morrison's, that was not overpriced! The only other place I had seen this was in an international food market and could not justify what they were asking. Then, at the checkout, they could not find smoked garlic and charged me the normal price! How lucky was that? So did I run back and get more? No....but I do hope to get some more soon!
Since I have the soup maker, I decided to find a recipe in the New Covent Garden "A Soup for Every Day" cookbook and came across this recipe for September 19th. But I also know my daughter shares the same love of sweet potatoes I do, so for the first attempt, I used sweet potatoes instead of regular ones. It was really, really good! I used this same recipe a few days later for my in-laws, but kept with the regular potatoes and skipped the garlic. The main reason for skipping the garlic is that my mother-in-law is diabetic and I believe the honey is to complement the garlic. So best not to use either instead of overpowering the soup with garlic! In the end, this version was also very good.
As always, the recipe will follow at the end as written in the book, with no photos or comments.
Turnip, Honey and Roasted Garlic Soup
Serves 4
Cooking time 1 hour and 20 minutes
Ingredients:
25g butter
1 medium onion, finely diced
3 medium carrots, diced
2 medium potatoes, Sweet or white, diced
300g turnips, diced
1 stick celery, sliced
750ml chicken stock
6 cloves garlic, roasted in skin until soft
4 teaspoons honey
1. Melt butter in a saucepan, add the onion, then cover and cook gently for 10 minutes, without browning.
---with the soup maker, I put a tablespoon of olive oil at the bottom and added the onions, and all other vegetables.
2. Add the carrots, potatoes, turnips, celery and stock to the pan. Bring to the boil, cover, then simmer gently for 1 hour, stirring occasionally.
---the soup maker is supposed to have at least 600ml of stock and that was about all I could squeeze in! Then all I did was turn it on to chunky and it was done in about 25 minutes!
3. Remove from the heat, blend half the soup until smooth, then return it to the pan.
4. Squeeze the roasted garlic cloves from their skins, mash to a paste, then add to the soup along with the honey. Season to taste, then reheat gently for 2 - 3 minutes and serve.
---I just put the garlic segments in a bit of tin foil and roasted in the oven while the soup was cooking. But squeezing them is a lot harder than it sounds. I kept getting a bit of roasted skin in. Next time, I will try to remove more skin before roasting!
"Dreams about the future are always filled with gadgets."
Turnip, Honey and Roasted Garlic Soup
Serves 4
Cooking time 1 hour and 20 minutes
Ingredients:
25g butter
1 medium onion, finely diced
3 medium carrots, diced
2 medium potatoes, diced
300g turnips, diced
1 stick celery, sliced
750ml chicken stock
6 cloves garlic, roasted in skin until soft
4 teaspoons honey
1. Melt butter in a suacepan, add the onion, then cover and cook gently for 10 minutes, without browning.
2. Add the carrots, potatoes, turnips, celery and stock to the pan. Bring to the boil, cover, then simmer gently for 1 hour, stirring occasionally.
3. Remove from the heat, blend half the soup until smooth, then return it to the pan.
4. Squeeze the roasted garlic cloves from their skins, mash to a paste, then add to the soup along with the honey. Season to taste, then reheat gently for 2 - 3 minutes and serve.
To follow up making this soup for my in-laws, they liked it but suggested leek instead of celery. Impressed,they could actually taste the celery, but am trying it again today with their suggestion!
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