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On judging soup by its label

June 30, 2012

Stephen called round yesterday with some soup. Soup is, of course, winter food (unless it’s gazpacho or another cold soup, which this wasn’t) so he’s not helping the summer cooking much, but he’d been given several pots of soup – it’s a long story – and he wanted to share his good fortune. It was Tideford Soup which, as he was at pains to point out, is very local, organic, gluten free and generally good stuff. Comes in a pot with nice drawings on it and “it can be frozen” he said “I’m not saying you should,  just that you can”.

So, I stopped being a miserable thing looking a gift horse in the mouth and accepted his donation with gratitude.

I thought we’d try the Armenian Dahl first. I opened the nice looking pot and the contents were vaguely disappointing –  looked like something I’d made, which is never great with with”shop food” I think. I tasted it without heating it up.  I couldn’t detect the apricots, ginger, or much apart from lentils. The beloved had a spoonful. “Armenian food can’t be this boring” he said. “You’ll have to add something to it.”

So I chopped up a large field mushroom, two cloves of garlic, a red pepper and fried them in a little oil with some mustard seeds and cumin seeds. Then I added some leftover lentils with chilli and coconut I made a couple of days ago which had been a little hot for Arlo’s taste. They looked a similar colour to the Armenian Dahl, just a bit lumpier. Then I added the dahl and a spoonful of apricot jam (because I felt apricots ought to feature more strongly) and a tiny bit of some leftover tomato sauce I’d made for pasta (which I had been annoyed that no one had eaten because it seemed silly to put such a small amount in the fridge).  Finally I added some hard boiled eggs. It tasted so much better and made a small pot of soup stretch much further.

With it we had a spinach and potato curry, the last of the English asparagus (I can’t believe the season’s over), a lettuce and herb from the garden salad and some garlic and coriander naan bread with some cream cheese and garlic dip. Grannie brought round some of her elderflower cordial (delicious).

There’s another two varieties of soup to try…


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