Homeland DVD and a local singing circle. Yesterday I baked bread and brie. Those will be shared another time. Today I will tell you about what to do when you send your partner to buy a few spring onions and he returns with 2 bunches. E hadn't been sure how many I needed. He didn't realise I can take weeks to use up a whole bunch. and erred on the generous side. Fortunately Kirsty's dad had already found that Ottolenghi has a solution for too many spring onions.
As E had been buying the spring onions for our New Year's Eve haggis nachos, I am sending this soup to Lisa for the January No Croutons Required, the vegetarian soup and salad event she coordinates with Jacqueline. The theme this month is leftovers.
Previously on Green Gourmet Giraffe:
One year ago: Child-Friendly Almanac - recipes, eating out, playgrounds
Two years ago: Sylvia's dinner - hit and miss
Three years ago: New Year's Raspberry Punch
Four years ago: Miso Soup for after the feasting!
Five years ago: WHB Vegetable Stories and Potato Salad Glory
Spring onion soup
Adapted from Ottolenghi
550g spring onion, chopped in about 2 or 3 cm chunks
1 generous tsp butter
1 slurp olive oil, plus extra to finish1
1 whole medium garlic heads, cloves peeled and roughly chopped
3 bay leaves (from our garden)
300g frozen peas
1 medium zucchini (courgette), diced
1 litre vegetable stock
3/4 tsp french lavender salt (or regular salt)
1/4 to 1/2 tsp black pepper
60g parsley leaves, roughly chopped
1 dessertspoon of greek yoghurt
40g parmesan cheese, finely grated
20g mint leaves, thinly chopped (I used scissors)
Grated zest of 1/2 lemon
Fry spring onions over low to medium heat in butter and oil for 15 minutes. While frying, chop up garlic and add. Add bayleaves, peas and zucchini and fry for another 5 minutes. (I didn't hear the timer and fried them for longer.) Add stock and seasoning. Bring to the boil. Turn off the heat and add parsley. Roughly blend with a hand held blender leaving some texture rather than trying to make it really smooth. Stir in yoghurt and parsmesan. Check seasoning and adjust if necessary. Ladle into bowls and garnish with mint and lemon zest. Keeps well overnight in the fridge.
On the stereo:
Original album series box set: The Incredible String Band