sonnetpete
Grumpy Old Retired Moderator and quiz inquisitor..
- My Satellite Setup
- Laminas 1.2M fibre dish with an IBU, on a Clarke Tech USALS motor, covering 57E - 24.5W to an Octagon SX88. Displayed on a 20" Dyon LED TV.
Seperate 80 cm dish on 28E with a Humax Freesat for SWMBO.
Free Sat V8 meter. Sony Bravia 46" LCD, Sony BluRay and Home Cinema.
- My Location
- Normandy, France
This has been a firm family favourite for some years, especially of my stepdaughter and my wife Debbie before she passed away. I did actually make this tonight as a special request. It's a very easy soup to make and is, I have no doubt, open to many variations. Be warned though, I'm not one for exact quantities or times.
(For two reasonably hungry people)
Ingredients:
2 or 3 medium potatoes, diced,
2 sticks of celery, sliced and chopped,
1 medium tin of sweetcorn,
1 Litre veg stock (for ease I prefer 2 stock cubes.)
Large pinch Cayenne pepper & salt.
Boil up the stock in a largish pan and on a fastish simmer add the potatoes and celery. Add the cayenne, stir well, bring back to the boil, then leave to simmer for 10 minutes.
Add the sweetcorn, turn up the heat to a boil, then simmer again for another 10 minutes.
Whilst it is simmering, make a basic roux. (melted butter, flour and milk.) Because it's being added to the soup, I make the roux quite thick. (Though I do like a 'meal' soup rather than one you drink.) When it's the right consistency, stir into the soup. You can add more milk if you think it's too thick or more flour if too thin, though the added flour doesn't 'cook' as well as the sauce. Serve when it looks how you want it. Should be quite glutinous and coat the back of a spoon well.
I serve it with either small baguettes or ciabatta. (the half cooked variety finished in the oven) Either way it's a lovely, filling and warming dish on a cold winters day.
(For two reasonably hungry people)
Ingredients:
2 or 3 medium potatoes, diced,
2 sticks of celery, sliced and chopped,
1 medium tin of sweetcorn,
1 Litre veg stock (for ease I prefer 2 stock cubes.)
Large pinch Cayenne pepper & salt.
Boil up the stock in a largish pan and on a fastish simmer add the potatoes and celery. Add the cayenne, stir well, bring back to the boil, then leave to simmer for 10 minutes.
Add the sweetcorn, turn up the heat to a boil, then simmer again for another 10 minutes.
Whilst it is simmering, make a basic roux. (melted butter, flour and milk.) Because it's being added to the soup, I make the roux quite thick. (Though I do like a 'meal' soup rather than one you drink.) When it's the right consistency, stir into the soup. You can add more milk if you think it's too thick or more flour if too thin, though the added flour doesn't 'cook' as well as the sauce. Serve when it looks how you want it. Should be quite glutinous and coat the back of a spoon well.
I serve it with either small baguettes or ciabatta. (the half cooked variety finished in the oven) Either way it's a lovely, filling and warming dish on a cold winters day.
