I’m not super awesome at cooking, but I have this one soup recipe that I have been making for about 15 years. (Not constantly – on and off. I’m not that crazy.) I don’t know why this one has stuck, but it has – there is just something very tasty about it, plus I have been making it for so long now that even the smell of it makes me happy.
I’ve always made it in a pan as I’ve always imagined that frying up the onion in the butter adds something to the flavour, but in the interests of saving Belle a little bit of washing up and saving myself from splattering hot carrot all over my face when I try to use the hand blender, I decided to give it a go in my new Tower soup maker.
Putting together the recipe was hard as normally I just chuck in what I think are roughly the right quantities and see what happens; I had to pay proper attention and try to figure out what I was actually doing so that I could tell you.
About 25g of rice
About 800ml of vegetable stock*
A sprig of fresh rosemary
A knob of butter
Salt and pepper to taste
Roughly chop the onions and carrots and add them to the soup maker with the stock, rice, rosemary, salt and pepper. (I just added cold water and a crumbled stock cube rather than making it up beforehand.) If you want to you can give it a little blitz just to break everything up into smaller pieces. I don’t think this is required, it’s just me using my initiative.
Set the timer to about 30 mins – long enough to ensure the carrots are tender. With the Tower soup maker you literally just turn the timer to 30 and it does everything else. Even I can manage that level of cooking.
Sit back with a cup of tea and Christmas magazine and fantasise about how your home might look at Christmas if only you had a beautiful fireplace, limitless money and the motivation to spray 384 individual pine cones silver.
Blend up your soup. Add the butter and any additional seasoning and give it another whizz. Sit down and tuck in. I didn’t find I lost any flavour at all from not frying up the veg beforehand; the knob of the butter seems to be the secret here.
*This depends on how thick you like your soup, how big your carrots are etc. Best to experiment. You can always add more as you go along.
Disclosure – I was sent the soup maker for the purposes of this soup making experiment.
Oooh this looks lovely, I’ve actually got a pan on the hob as we speak making a spicy carrot soup :-)