Carrot & Coriander - with a bit of parmesan

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.

Wild Garlic and Mushroom Soup

Today I made this. I would post a picture but basically it's a hearty bowl of green soup.  Most of my soups are green but don't let that put you off.  I used wild garlic as a friend got me some but it's just going out of season now so replace with cloves of garlic - as much as you can stand.


THE RECIPE (I am a bit rubbish with quantities and really I cook by instinct.  Guess work.  Whatever).

Big bunch of wild garlic leaves (or 3/4 cloves normal garlic)


Half an onion,chopped  


1.5 litre vegetable stock


600g chestnut/button mushrooms

pinch of tarragon, black pepper and double cream to taste

Done in 40 mins, serves 4

THE WORK


Sweat the garlic and onion in a little olive oil, them add the vegetable stock (if it's a packet/cube use a bit more water than it says as otherwise it can be too salty).
Add the mushrooms, roughly chopped.  Leave for 20 mins.
Add some tarragon and loads of black pepper. Leave for a further 10 mins.
Blend the mixture to the consistency you like (I like mine smooth but each to their own). Add the cream (to be honest milk works fine as well). Blend again and serve.

Let me know if you make this and what you thought of it. 

Love, 

Bearface.