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Disappointing soup through no fault of its own

October 1, 2012

Jim left some of his watercress for me today in Paul’s shop. This may seem an odd thing to do, given that Paul’s shop is a bookshop, but as a rendezvous point for watercress collection it’s working perfectly. I wasn’t sure it would, but I’m very grateful.  Perhaps Harlequin could become a collection point for all manner of things…a new sideline.

I love watercress and Jim’s is good stuff. What I should have done with it is to chop it and make a salad with some home grown tomatoes and some herbs – commendably few food miles, more iron than a battleship (I know), and delicious – but I always do that, so I thought I’d make soup.

Instead of using just watercress, onion, parsley and water –

(fry the chopped onion slowly in  a large dollop of butter until it’s soft, add a generous bunch of  chopped watercress and a generous handful of chopped spinach leaves – cook  and stir for a minute and then add a pint of water, salt and pepper to taste and cook for about 5 minutes. Add a quarter of a pint of really cold water to stop the soup cooking any more and so retain its colour, and then  blend until it’s very smooth)

I thought I’d ring the changes and use some celery, carrot, garlic, parsley and a chilli.

Mistake.

Too many different flavours competing. Not good.

By the time we got to eat it there were about 20 different ingredients all fighting each other. And the soup looked brown.  Soup’s always brown (unless it’s tomato). That’s one of the disappointing things about it. That’s why watercress soup is good. It’s green. Usually. Mea culpa.

 

 

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