Saturday, March 14, 2009

Spring vegetable soup (in autumn)

There have been a few rather cold and rainy days this March. A little different to the searing heat of February and to last March's heat wave. I am sitting in the dark cold of a Saturday night (maybe I need a life?), with hail outside and me very worried about the vegie garden!

A couple of weeks ago, I made a soup with many of the ingredients from my garden. It is based on a Bill Granger recipe, though I have changed it to suit my garden!

I should also point out that the success of this soup -apart from home grown vegies, is home made chicken stock. Whenever I roast a chook (usually a barossa chook) I use the carcass to make a stock and then freeze it to use in soups, risottos etc. Play around with quantities to suit.

Spring Vegie Soup
serves 4 i guess. we freeze leftovers for later.

big handful of barley (about 150-200g) boiled in water for around 30 minutes until tender, rinsed and drained
2 zucchini diced
1 carrots sliced
1-2 onions diced
cup of peas
1L chicken stock (or vegie stock)
tin of cannelini beans or other similar beans
2 red potatoes diced (i dont peel but you can)
2 garlic cloves, sliced
1 bunch silver beet
bunch of green/ purple or rattle snake beans

salt, pepper and basil, lemon thyme or parsley to top soup
Parmesan cheese to serve

Fry onion in olive oil for about 5 minutes. Add potato, zucchini, garlic, silver beet, and cook for 5 minutes until the silver beet has wilted. Add the stock plus 1L water, and bring to the boil. Reduce heat and simmer for 20 minutes. Add the rinsed barley, beans, cannelini beans and peas and simmer for another 10 minutes. Season and serve with herbs and Parmesan.

Good for cold wintry nights at any time of the year.

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