Winter has come and winter has gone - well almost. It was a really harsh winter in the valley with heavy rains, wind, snow and even a hail storm. Everything just seemed to go into hibernation - even this BLOG came to a complete standstill. Let's hope spring brings new life to everything that has gone into go-slow mode.
The kitchen has been the only place where things did not come to a standstill. Winter has this effect of everyone being hungry all the time, cravings for freshly baked bread, sweet treats and hearty winter food. It was also the ideal time to prepare soups by the gallon and stock the freezer with everything that was in season.
I realize that we are privileged to live on a farm and enjoy a slower pace than city dwellers with a tight eight to five schedule, but even that should not deprive you of the joy of cooking.
Winter vegetables are more limited than the summer crops, but there are still wonderful produce to choose from. I came across the most fantastic broccoli at a really bargain price. Now this is not a vegetable I would normally buy by the kilo, but I could not resits to buy about five kilos. Recipes for broccoli usually include a few florets at the most, and it isn't even every ones' favourite vegetable. Freezing was about my only option and for this I used a really easy and delicious soup recipe.
The kitchen has been the only place where things did not come to a standstill. Winter has this effect of everyone being hungry all the time, cravings for freshly baked bread, sweet treats and hearty winter food. It was also the ideal time to prepare soups by the gallon and stock the freezer with everything that was in season.
I realize that we are privileged to live on a farm and enjoy a slower pace than city dwellers with a tight eight to five schedule, but even that should not deprive you of the joy of cooking.
Winter vegetables are more limited than the summer crops, but there are still wonderful produce to choose from. I came across the most fantastic broccoli at a really bargain price. Now this is not a vegetable I would normally buy by the kilo, but I could not resits to buy about five kilos. Recipes for broccoli usually include a few florets at the most, and it isn't even every ones' favourite vegetable. Freezing was about my only option and for this I used a really easy and delicious soup recipe.
Broccoli Soup - This recipe will even convert broccoli haters into broccoli lovers. It is super easy, really delicious and very satisfying. Soup is one of those dishes that you should make in large quantities, it saves a lot of time and effort, is economical and they generally freeze well.
Garnished well this makes a very elegant starter for any dinner party.
Ingredients:
1/4 cup butter
2 large onions
5 - 10 ml medium curry powder (it gives lovely flavour without tasting of curry)
4 large potatoes
1 kg broccoli
5 cups of chicken stock (Chicken stock cubes do a good job in this recipe)
salt, pepper, a pinch of nutmeg and a teaspoon of lemon juice.
200ml room
Method:
Cut onions into pieces and sautee in butter until soft and translucent.
Peel potatoes and cut into thin slices. Add tot the broccoli and cover with just enough stock to boil. Boil until soft.
Wash broccoli and cut into pieces and add to the onions and potatoes. Add remaining stock and curry powder and cook until broccoli is really tender.
Put the soup through a blender until very smooth. Return soup to the pot, add cream and bring to the boil. Add seasoning and adjust to taste.
As a variation you could crumble blue cheese or cheddar for a stronger flavour, but it is hardly necessary.
If a soup is slightly to watery, flour (not maizena - it tends to be slightly 'slimy') dissolved as a paste into milk or cream makes a very good thickening agent - just be sure to boil it through thoroughly to cook out the raw flour.
Garnish with cream and croutons, or serve with garlic bruchetta for a starter, or serve fresh seedloaf bread and butter for a hearty meal.
Triple this recipe should yield about eight liters of soup and it freezes really well.
Garnished well this makes a very elegant starter for any dinner party.
Ingredients:
1/4 cup butter
2 large onions
5 - 10 ml medium curry powder (it gives lovely flavour without tasting of curry)
4 large potatoes
1 kg broccoli
5 cups of chicken stock (Chicken stock cubes do a good job in this recipe)
salt, pepper, a pinch of nutmeg and a teaspoon of lemon juice.
200ml room
Method:
Cut onions into pieces and sautee in butter until soft and translucent.
Peel potatoes and cut into thin slices. Add tot the broccoli and cover with just enough stock to boil. Boil until soft.
Wash broccoli and cut into pieces and add to the onions and potatoes. Add remaining stock and curry powder and cook until broccoli is really tender.
Put the soup through a blender until very smooth. Return soup to the pot, add cream and bring to the boil. Add seasoning and adjust to taste.
As a variation you could crumble blue cheese or cheddar for a stronger flavour, but it is hardly necessary.
If a soup is slightly to watery, flour (not maizena - it tends to be slightly 'slimy') dissolved as a paste into milk or cream makes a very good thickening agent - just be sure to boil it through thoroughly to cook out the raw flour.
Garnish with cream and croutons, or serve with garlic bruchetta for a starter, or serve fresh seedloaf bread and butter for a hearty meal.
Triple this recipe should yield about eight liters of soup and it freezes really well.