Robin Ellis

The last few days have been unbelievably beautiful — warm, with soft golden light, and the leaves which have just begun to color slowly drifting to the ground. More of the same is predicted for tomorrow and the next day. Not really soup weather at all. However, cold and rainy weather is out there somewhere in our not too distant future and I look forward to making this again.

Exactly how I’m feeling–I found this quote by chance on a lovely looking site called Kitchenography– Life in my Kitchen.

SERENDIPITY! 

Soup is what I’m feeling like tonight.

The days are summer days–the evenings and nights are autumn.

So that’s why I have a yen for soup–I understand–often you have to put it into words and then it becomes clear.

I’d bought some leeks and fennel and I’m starting with an onion.

for 2

1 medium onion–peeled and chopped

1lb/450 gms leeks–cleaned and chopped

1 medium fennel bulb–cleaned and chopped

1 tablespoon olive oil

1 pint/525 ml vegetable stock–I use an organic stock cube

• Sweat the onion for a couple of minutes.
• Add the leeks and fennel and sweat all three for ten minutes, covered, until they soften.
• Season well with pepper and a little salt.
• Add a pint of vegetable stock.
• Simmer gently for twenty minutes.
• Liquidise the soup and check the seasoning.
• If you feel the soup is to thick add a little extra water.
• Serve hot.

• Sauté the onion in the oil until it is nicely browned.
• Twirl a little on each bowlful of soup.

I put a sweet potato in the oven and we  had a half each after the soup with some new season broccoli.

[Which makes it a five vegetable meal to boot!!]