Wednesday, 24 April 2013
Sometimes making soup is about having the freshest ingredients, in season and still covered in the soil they were grown. And sometimes it's about making the most of whatever old stuff you have lying around, as quickly as possible but still making sure to tastes amazing.
A lot of recipes that claim to be 'cupboard soups' quite plainly aren't - one I found the other day recommended throwing in a left over ham hock. I ask you, who in the world has a ham hock that they just found lying round at the back of the fridge? Maybe the Queen does (and if you're reading - hope you are enjoying the soups your maj) but the rest of us probably not.
But I'm pretty sure that you could throw together this tasty little number without too much trouble - and even if you don't have a leek, courgette would do, and you could at a push leave out the cheese (or scrape the mould off that bit that is hiding in a tupperware at the back of the fridge - it's still good...)
One other thing - is it pronounced 'Shau-dare' or 'Chow-dah" (Yes, just like that episode of The Simpsons - I was giggling slightly insanely whilst making the soup just thinking about that..)
200g Frozen Sweetcorn
1 Large Onion
2 Stalks Celery
1 Large Potato
150g Mature Cheddar Cheese
3 Bay Leaves
1tsp Fresh Thyme
600ml Vegetable Stock
1. Peel the potato and cut into small cubes, finely chop the onion, leek and celery.
2. Heat some butter in your soup pan and then cook the vegetables over a low heat until they start to soften.
3. While the vegetables are cooking, thaw your sweetcorn in boiling water then drain and use a potato masher to break up the kernels a bit.
4. Add the stock, milk, bay leaves and thyme to the soup pan and then put the sweetcorn in. Bring to the boil and then simmer for 30 minutes.
5. Check and adjust the seasoning to taste - lots of black pepper works very well. Grate the cheese and stir this in just before serving. Enjoy!