Not perhaps the time of year to be looking at cheap, nourishing soups (and is Amateur the only other person besides me who does 'cheap'?) but I found I had all the ingredients for this recipe from HughRiver-Cayfe:
Spinach and Puy Lentil:
Start in the usual way with the onion and carrot, with sprigs of thyme, or dried thyme. Then add some chopped tomatoes (this recipe doesn't use tinned ones), garlic and the lentils (I partly cooked them and added a stock cube to the water to make a poor person's stock), salt and pepper. After simmering for 25 minutes, add handfuls of baby spinach leaves and parsley (I switched off the heat and just left it for another five minutes). Add freshly flaked Parmesan to serve. A quite satisfying lunch.
(Just learned from my fishmonger that the salmon and tuna they sell is 'sushi grade' which means you can - wait for it - eat it raw. I'm going to try a little bit of the salmon raw this evening, with rocket and French 'rainbow' radishes, Bordeaux rosé with. If I don't like it I shall cook the rest.)
No celery in sight ... :-)
Spinach and Puy Lentil:
Start in the usual way with the onion and carrot, with sprigs of thyme, or dried thyme. Then add some chopped tomatoes (this recipe doesn't use tinned ones), garlic and the lentils (I partly cooked them and added a stock cube to the water to make a poor person's stock), salt and pepper. After simmering for 25 minutes, add handfuls of baby spinach leaves and parsley (I switched off the heat and just left it for another five minutes). Add freshly flaked Parmesan to serve. A quite satisfying lunch.
(Just learned from my fishmonger that the salmon and tuna they sell is 'sushi grade' which means you can - wait for it - eat it raw. I'm going to try a little bit of the salmon raw this evening, with rocket and French 'rainbow' radishes, Bordeaux rosé with. If I don't like it I shall cook the rest.)
No celery in sight ... :-)
Comment