give credit to the rooster crowing for the rising of the sun
Thursday 19 August 2010
Soup of the evening
Soup, the food that gives you the energy to eat other foods.
I know it's not much to look at (Mrs. Inspector vouchsafed "slime"), but it is an absolute treat.
Lamb, chickpea and spinach soup
This is enough for 2 people with leftovers.
Place 500g lamb neck in a small oven proof dish. Add enough water or good quality stock to cover. If using water, add a bouquet garni, some whole black peppercorns, 1 roughly chopped carrot, ditto 1 celery rib and 2 bay leaves. Cook in a slow oven (140°C) for 2 hours until the meat is falling off the bone. Remove the meat from the stock, and pick off the bone once cool enough to handle. Keep the stock for the soup.
Peel and dice 2 medium sized potatoes. Fry in a tsp olive oil until translucent and almost cooked, around 10 minutes. Add 1 finely chopped spring onion, 200g chopped spinach (or an equal quantity defrosted frozen spinach purée, which works just as well) the stock, a small glass of white wine, an equal one of water, 1 tin of drained chick peas, half a finely chopped preserved lemon and 1 tsp chilli flakes (only a pinch if you have the temerity to use cayenne rather than flakes). Bring to a boil and simmer until the potato has cooked through. Add the meat and 1/2 tsp dried mint or dill, taste for seasoning, and serve.
This hearty soup partners equally well with a light, fruity red or a gutsy white wine. I had the tail end of a bottle of Aegerter Chablis 2008. It was delicious.
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