So, the other evening Mr Bearface and I made soup using some freshly harvested herbs from @foodfromthesky. We then watched Hugh Fearnley-Whittingstall. Christ, when did I tun into Barbara from The Good Life? I'll be giving up meat next. (I won't).
I have to say though, being poor and unemployed has made me re-think my attitude to food, meat in particular. The fact is, it's expensive - especially if you want to try and eat responsibly reared and slaughtered meat. So almost despite myself, I've found myself limiting my meat intake quite dramatically. Ok, so Mr Bearface is a vegetarian and he eats round my gaff a lot so that's had something to do with it, but really ham, chicken, mince etc are not within my financial reach at the moment so vegetables it is then.
Today I read an article on this very subject (fair warning: it's from the Evening Standard so you may not want to give them your click)and it seems there's a neat box for people like me to fit into; "economic vegetarians." If only I'd published this post when I started writing it on Sunday night, I could have got a steal on the ES and coined the phrase my very own self. Hurrumph. Bloody media.
Anyway, to the soup. I always keep the rind from parmesan to use in soups and stews and invariably it goes mouldy and I throw it in the bin. This time I actually remembered to use it - it's a brilliant substitute to salt and gives proper depth to a soup that can sometimes be a bit, well, ordinary.
THE RECIPE
Glug of olive oil
2 white potatoes
9 medium sized carrots
2 cloves garlic
1 onion (we substituted with a bunch celery leaf from the harvest)
2-3 large handfuls of fresh coriander
1 Parmesan cheese rind
1 pint veg stock
1 pint water
THE WORK
Sweat the garlic and onion (or celery leaf in my case) in the oil over a low heat for 2-3 mins. Dice and add the potatoes, parmesan rind and the veg stock. Dice the carrots and along with the water and half the coriander. Leave on a medium hear for 30 mins, then remove the parmesan rind and add the rest of the coriander. Leave for another 10 mins, blend and serve with crusty bread. I garnished mine with a bit of chopped celery leaf and coriander - it's a bit poncey to be honest but hey - my soup, my rules.
Love,
Bearface.
