Saturday, November 10, 2012

Cooking the harvest

Now that eggs are back, in one store, anyway, and the last farmshare is in the kitchen, and yeast was once more obtainable in the store, all these happy events triggered a wild frenzy of cooking. Yesterday it was four loaves of wholewheat bread, one big loaf of squash bread, a pan of roasted french fry sweet potatoes (these can freeze), and today it was curried squash soup.

 I checked the Silver Palate cookbook for a soup recipe (Soup Suppers declined to offer one, why, Arthur, why) and after noting that of the requirements of the SP I did not have: a food processor, apple juice, whole apples, and chicken stock, I concluded I was on my own.

 Just using (farm) onion, chopped, with several teaspoonsful of curry powder and a dash of turmeric, extra to what's in the curry powder anyway, cooked gently for about 25 minutes, then a big butternut squash, chopped, three cups of broccoli water (from the steaming pot when I cooked the b., waste not, want not)added, to the boil, then on low heat, then to cut the rawness of the curry, some plain unsweetened fatfree yogurt, well from all this came out a stop-the-presses good soup. You do need an immersion blender for this kind of soup, so as to get exactly the consistency you like. At least I do, not being trustworthy with pouring hot liquids in and out of blenders.

 And with sizzling croutons from the bread I baked yesterday, in olive oil with plenty of salt and pepper and garlic crushed, just served right on top of the soup, this was really really good. And there are now two containers of it in the freezer.


  1. You are obviously now over your bread baking hiatus. It all sounds very nice.

  2. Chuck got us a stick blender after my first time making potato soup and all the mess of using a regular blender to make it creamy. He liked the soup too much for it to be difficult to make again.

    It is VERY useful.

  3. Yum! Homemade bread and soup are absolutely the fit for the gods (and for Boud).

  4. Can you tell me what kind of curry powder you used? Is it a brand name? There are few stores around any more that carry Anglo-Indian curry powders, and where I'm living now there are shops with eleventy-three types of curry powders, none of which are quite what I want. Sharwoods Hot Madras curry is my ideal if I'm making Anglo-Indian food.


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