Sunday, 24 January 2010

Vintage Soup!

I know it doesn't look like an 'old' cookbook, but VINTAGE means 20 years old or older so many of my cookbooks are indeed vintage.
As you can see this one was first published in 1978, I didn't buy it then, I think I must have waited until 1980 or 81 lol! This was my wholefood phase, a lot of it is still with me, wholemeal pasta and brown rice, but we really embraced it around that time.

Can you see the fabulous tomato stains on the edge of the book, always a good sign. The inside of the book looks like it is vintage, the paper is starting to brown with age :o The star ratings are something I started around about this time, as it was when DH and I bought our first flat and had our first kitchen that wasn't shared. I rate all my recipes so I can see which ones I have made and what I thought of them.

Anyway, to the recipe: Carrot and Tomato Soup

4oz (125g) carrots
8oz (225g) ripe tomatoes plus two more for garnish, here is where I deviate, you know I always deviate from the recipe, tomatoes are rubbish just now in Scotland, so use two tins of plum tomatoes.
1 oz (25g) butter or 4 tbsp of oil (I used about a tsp)
1 medium onion (finely chopped)
3/4 pint (425ml) stock
bouquet garni (no fresh herbs so I didn't bother)
4 tablespoons (60ml) sherry (only for special occasions)

For Serving: 2 tbsp (30ml) chopped parsley and two tomatoes mentioned above.

I don't even really measure anything, just throw some onions, garlic, carrots into a little oil, whoosh it about, fill up my pressure cooker with stock and once it's cooked, pulverise it with the stick blender, Voila!

Here is what Gail Duff says you should do:

Thinly slice the carrots, Scald, skin and chop the tomatoes. Melt the butter or heat the oil in a saucepan on a low heat. Stir in the carrots, onion and garlic. Cover them and let them sweat for 10 minutes. Add the tomatoes, cover again and cook for a further 2 minutes. Pour in the stock and bring it to the boil. Add the bouquet garni, cover and simmer for 15 minutes. Remove the bouquet garni, cool the soup slightly and work it in a blender or rub it through the fine blade of a mouli. Return it to the saucepan, stir in the sherry and reheat. Serve in individual bowls with 2 tomato slices and some chopped parsley floating on top.

(those who are eagle eyed may also notice that I have coriander floating on my soup as I didn't have any parsley)

9 comments:

  1. Janice, I'm with you on the chuck it all in and use a handblender method of soup making - it's a gorgeous colour.

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  2. I love seeing cook books that are marked, notated and stained! You can pick out the best recipes straightaway.

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  3. Janice, this looks so tasty! I once made a tomato soup from scratch; chopping, cutting, slicing, pushing through a sieve etc etc... it looked exactly the same as yours! :| I know what to do next time...

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  4. That looks really good Janice. I use a handblender too. I do push it through a seive at work, but at home, I just eat these things as they come. I am not bothered. A splotched and splashed cookbook is a healthy sign of a well loved cookbook and usually a very good one too! xxoo

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  5. Beautiful soup. I'm not very good in making this tyoe of soup. But you make it sound simple. Have to try it.

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  6. A stained cookbook - that is a treasure, now you KNOW it's good!! Wow 1978 is now vintage?? Thanks - I needed to feel OLD today! ha ha Have you seen Julie & Julia yet? I just watched it last weekend - kind of cute. Have a good day ~ ♥

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  7. It's funny how trends cycle, isn't it. I think that our present times have their roots firmly in the 1970s: allotments, brown rice, food miles, environmental issues. These all really remind me of my childhood - as does your soup. Yum!

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  8. Janice, this made me smile. I picked up this very book a few years ago at a second hand store. I like it, but have not yet cooked from it.

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I love to read your comments and try to reply when I can. I have had to enable comment moderation due to high levels of spam, so it may take a little time before your comment is visible. Please let me know if you make one of my recipes or if you have any questions I will try to answer them. Janice

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