Sorry but we don't have a family recipe, secret or otherwise.
Christmas ideas Mailcopiesto: neverFoodie as in cooking and eating good food, or just eating good food? If the former (and you can afford it) send them really good food. Smoked salmon...
My method is simply:
1. Get together a selection of all the veg you happen to have available and chop them as appropriate. Try to have a few different root vegges.
2. Get all the types suitable for initial browning in butter or oil as takes my fancy at the time (usually butter) and start them browning.
3. When the time seems right, add the remainder of the veg and some veg stock eg Marigold (I use the low-salt version - purple tub) and-or water from very recently cooked veg and or meat stock (unless I'm cooking for vegetarians). I add some black pepper at this stage but not salt as there may be enough in the stock.
4. Cook until blendable and then blend. Adjust the seasoning.
Sorry it's all "as appropriate", "when adequately cooked" etc but that's the way it is - use what you've got at the time and give it the cooking it needs. That's all I do.
Try it, it usually gives you something tasty if you have plenty of vegges around the house. Don't be afraid to use things like the cores of cabbages which maybe you don't normally serve and odd bits you've got left over - they have good flavour. Good luck.
Jane
Oh have just thought of a particular cauliflour soup recipe I use.
CREAM OF CAULIFLOUR SOUP - CREME DUBARRY
1 medium cauliflour 2 pints stock 1 bay leaf lemon juice 1 blade mace 1 egg yolk 1 onion sliced chopped 1 leek chopped 1 stick celery chopped 2oz butter 2 tsp cornflour mixed into 1-2 pint milk 2 tbs cream
Soak cauli in salted water for 1-2 hour. (It's in the recipe I was given but I can't remember ever doing this - it may be to remove inhabitants).
Soften onion, celery and leek in butter; add cauli florets and fry gently for a few minutes.
Add bay, stock, mace, lemon juice and simmer 1-2 hour.
Sieve or blend (remove, the bay before blending), cool and freeze at this stage if wanted.
Slow Cooker RecipesFrink) I've been thinking of buying one... anyone have sugestions or ones to avoid? Thats more or less what I use as the "base" ingredients when doing it in the...
To serve:
Reheat until thawed. Thicken with cornflour-milk and simmer. Cool slightly and mix in egg yolk and cream. Adjust seasoning if necessary.
I haven't done this for ages but remember it was nice. Must do it again soon.
Cheers Jane
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