Beautiful blood moon last night! I think that might have been the first lunar eclipse I’ve seen. Can that be true, after 40 years? But I can’t remember seeing others.
The easter break has been lovely so far. Dumplings with the lab on Thursday night. Mexican feast at Heather’s on Good Friday. Veg Out markets on Saturday morning, where I went a bit crazy buying early autumn produce. I spent the afternoon making chicken stock, cleaning and marinating beef cheeks, and roasting pepitas, poblano peppers and tomatillos to make a green mole to eat with chicken on Saturday night.
This grey and chilly Sunday morning, I read, went to the gym, then came home and made a potato soup for lunch. It’s warming and filling, and has set me up for a quiet afternoon of reading and maybe doing a little bit of editing for work. And tea. I foresee lots of cups of tea in my near future.
Vaguely germanic potato soup
1 onion, peeled, quartered and sliced
2 carrots, peeled and cubed
2 sticks celery, finely chopped
2 leeks, trimmed and chopped
3 rashers of smoked bacon from happy pigs
4 or 5 large potatoes, peeled and cut into 1.5 cm cubes
a quarter of a head of cabbage, chopped
half a nutmeg, grated
2 teaspoons caraway seeds
2 cups of chicken stock
2 cups of water
1 bay leaf
sea salt and black pepper
splash of white wine vinegar
half a bunch of flat-leaf parsley, fairly finely chopped
2 dessert spoons of creme fraiche
Heat a splash of olive oil in a large pan over medium heat. Add the onion, carrots, celery, leeks and bacon, and cook, stirring fairly frequently, for about 10 minutes, until the vegetables are softened and slightly coloured.
Add the potatoes, cabbage, caraway seeds, nutmeg, chicken stock, water and bay leaf, and season with salt and pepper. Simmer for about half an hour, until the vegetables are soft. Add a splash of white wine vinegar about half way through cooking.
Take the pan off the heat, and remove the bay leaf. Use an immersion blender (or a potato masher if you don’t have one) to blend about half the soup. This should give you some body in the soup without making it a puree. Add the flat-leaf parsley and creme fraiche, and stir through over low heat for a couple of minutes to combine.
Serves 4-6, depending on hunger and presence or absence of bread.