I love soup – I have it about 2-3 times a week for lunch or sometimes a light dinner. Until about a year or so ago, most soups I’d tried to make turned into a thick, often grey, gloop – edible enough, so long as you don’t actually look at it… Since those experimental days of University, I’ve learned to make a passable lentil soup based on a recipe from my mum – it’s very much a vague recipe, with nothing measured out – but makes a super-tasty soup every time. Lentil gets boring though – especially when you can only make it in 8-10 person quantities!
I’ve especially become fond of the carton-soups Tesco makes as they do a wide range, they’re fresh, and some are seasonal. Given the price of them, and the waste of packaging, as well as the urge to improve my kitchen skills, it seemed like learning to make more of my own soups would be totally worthwhile. So, I’ve decided to set myself a mini challenge of sorts: a weekly soup!
The one recipe which really set me on this particular trail was parsley soup, from a site by the same name. I had been looking for something to do with the rather large, and growing, pile of parsley from the garden which was taking up space in the freezer and this recipe fit the bill. It was rather unusual to me as I’d never have thought of making a soup based on parsley! It was surprisingly tasty, savoury but still light – a very nice summer soup.
The picture at the top of the post is of the soup I made yesterday: Sweetcorn and chilli soup from my usual recipe source – BBC GoodFood. It was really light and creamy and tasty. The combination of green chilli and coriander was one which worked well with the sweetcorn and I was surprised by how much one small green chilli came through in the flavour – especially because ‘tesco green chillies’ are not exactly super-flavoursome chillies compared to home-grown or named variety chillies. The recipe also uses a huge amount of coriander – I was beginning to wonder, whilst crushing seeds, chopping stems and leaf, if this wasn’t some sort of ruse to make a sneaky coriander soup by another name. However, despite using cheap frozen sweetcorn (because I forgot to get actual corn when I was at the shops, d’oh!) the flavour of the corn really did come through – I can only imagine how it would have tasted with fresh kernels in it. It was an amazingly tasty soup!
I did have a few gripes with the recipe, though: mostly the portions. It’s a recipe which is supposed to feed four but I found that once it was blended (zhszed, as I call it) and strained to create the smooth soup the recipe intended there really was barely enough for two people. Add to that the fact that there was so much ‘waste’ from straining and I’m not sure I could really bring myself to make it again. Perhaps fresher kernels, with softer skins, would have left less waste – but given I re-blenderised it after straining the first time, I’m not sure how much that would change the proportions of ‘leftovers’.
So, super-tasty but wasteful. It’s a shame, as I love sweetcorn and, despite the fact Andy doesn’t, he liked this soup! I think I need to figure out how to minimise the waste and up the quantities.