A bowl of soup - to me that means lovely warm and tasty nourishment on a cold night. A meal in itself, which takes little effort to prepare really, remembering the all important key points...
1. A good flavour base;
2. A decent stock, either homemade or use one of the good quality commercial options; and
3. Seasoning.
After that, the simplest of ingredients can be added from a humble potato or three, a bunch of fresh thyme and rosemary with onion and garlic, or a hunk of pumpkin. Try a soothing miso base ... or grab a hearty free-range bacon hock, which will flavour a huge pot of split pea soup and break up into delectable juicy meaty morsels.
The brilliant thing about soup is that once the ingredients have been thrown in a pot, they can quietly bubble away while a loaf of sourdough warms in the oven. After an hour of doing what needs to be done, dinner is ready.
Chef's tip
Celeriac is a large, knobbly root vegetable which is becoming more widely available. Peeled and grated, mixed with mustard mayonnaise to make remoulade, sliced and baked, or combined with potato and made into mash or soup - the flavour is well worth experiencing.
Comfort food (+recipes)
Photo / Babiche Martens
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