Thursday, 1 November 2012
Carrot and Thyme Soup
Do you remember when I told you about our garden? Didn't it look so neat and tidy in those photos? Well, it doesn't look like that anymore. At all. Our courgette plant has taken on a life of its own (quite literally) and is now sprawling over the raised bed like some sort of monster from the deep... our sunflowers are no longer looking very sunny and are straining against the string we used to support them as if desperate to be free of a straight jacket and our herbs.... our poor little herbs have become spider central! Thank goodness Mr E retrieves them for me (he's well trained like that).
Please don't think I'm complaining though (except for the spider part... really not OK with that!), because all this is a sign of how surprisingly well our wee garden did for us this season, and means we have quite the bounty to dig up! Because of the wet summer we had our harvest was a lot later than we expected, and our weather seems to be over autumn already and sprinting towards winter, so we decided to go ahead and pull up most of our parsnips and carrots.
Good haul, isn't it?! We're hoping that the small amount we left in the ground will survive a few early frosts, but I'm sure they'll be up before long.
So what did we do with all that glorious veg? Well, we made soup of course! Lots, and lots, and lots of soup.
First up, we have my personal favourite - Carrot and Thyme soup. Doesn't it warm your fingers and toes just looking at that?
Makes 6 portions
900g carrots, peeled and sliced
200g onion (about two large), roughly chopped
3 sprigs of fresh thyme
1.5 litres chicken stock
1 tblspn olive oil
1) In a large saucepan, heat the butter and oil over a low heat until the butter has melted and is starting to foam.
2) Add in the carrots, onion and thyme, season well, and toss to evenly coat with the butter. Cover the pan and cook on a medium low heat for 30 minutes, or until the carrots have started to soften.
3) Remove the stems from the thyme (the leaves should have all fallen off now), and add in the chicken stock. Bring to a gentle simmer, cover again, and cook for a further twenty minutes.
4) Check that the carrots are cooked through by piercing with a fork (if you go through easily, then you're ready) and turn the heat off. Using an immersion blender (the easiest way) or transferring to a food processor, blend the soup until it's creamy and silky smooth.
Serve with a swirl or cream (or milk will do, if you don't have cream) and my personal favourite Red Lobster Biscuits.