It’s a bit difficult to tell what season we’re in at the moment. Every other day there is a short moment where it feels like April-May, when the sun is out and you can feel that slight heat on your back. The rest of the time looks more like early March, cold, wet and windy, and you just want to curl up on the sofa. So less time spent in the garden (which now officially looks like a jungle), and more time spent in the kitchen or removing lining paper. As a result I’ve cooked a batch of a new soup, a recipe reminiscent of one my mother used to make: Courgette and goat’s cheese soup. My mother used to put portions of Laughing Cow and crème fraiche where I put goat’s cheese. I used to really enjoy hers but when I read a recipe that married courgettes with goat’s cheese, one of my favourites, I had to try it.
For 4 people
Prep: 20 minutes
Cooking time: 20 minutes
1L vegetable stock
200g soft goat’s cheese
Salt and pepper to taste
Wash the courgettes and slice them
Peel and cut the potatoes in cubes
Chop the onions
Put the vegetable stock and the vegetables in a large pan and simmer for 15-20 minutes, until the vegetables are tender
Blend until smooth
Add the cheese and let it melt while mixing with a wooden spoon
Season to taste
It’s nearly the end of Winter! Quick one last soup before it gets too warm! Although to be fair there probably is another 2 or 3 months before we really feel a difference in the temperatures! Both Darling-Chéri and myself have been feeling a bit under the weather recently, so the idea of a light meal made of soup, a couple of toasts and some ham felt very appealing, saving our energy to curl up on the sofa while watching repeats of The Big Bang Theory.
I made an executive call on the soup flavour as I had bought some leek a week ago and we hadn’t manage to eat it. So Leek & Potato soup it would be. I scouted the web for a few recipes, picked ideas here and there, and here is what we ended up with:
For 4 people
Prep: 15 minutes
Cooking: 40 minutes
1 chicken or vegetable cube
1 tsp ground nutmeg
Peel and wash the leeks and potatoes
Melt the butter in a large pan. Add the shallots and leek. Stir and cook for 10 minutes.
Add the potatoes, salt, pepper and nutmeg.
Stir, then add the water, milk and chicken cube.
Cook for another 30 minutes.
I really liked it as a broth but Darling-Chéri prefers it blended throughout with a spoonfull of crème fraiche for a smooth result. You can then decorate with a dusting of ground nutmeg and serve with hot toasts or croutons!