Must try the veg stock version of courgette and mint soup! We always seem to have plenty of courgettes in August/ September and different recipes for these are always useful!
Will it work with stored marrow later on in the year or is the taste too different?
Never tried with stored marrow, but it's meant to have a fresh taste so I don't think it would be the same. I wonder what that would be like if you fried a spoonful of cumin with the onions. I do that with butternut squash which gives it a warm slightly curryish flavour.
Dordogne and Norfolk. Clay in Dordogne, sandy in Norfolk.
made Quiche with Stilton and mature chedder ,tomatoes,onion,mushrooms and 3 eggs plus semi -skimmed milk in a pastry case,(and salt and pepper) lovely hot or cold .Lovely time of year for soups and I like roasted veg,home cooking is the best and cheaper .
JulieCfromLeics, roast parsnip is amazing isn't it? It becomes so sweet; when you are bored with it, whizz it up with stock and fresh ginger for a fab soup
flowering rose, I agree with you about home cooking; in my youth (which was a couple of months ago) I used to love eating out, and it did teach me a lot about food, but now I know more about how restaurants get food to taste great by drowning it in butter and cream, I much prefer getting friends around for supper, then I know we are all eating healthy food.
At this time of year I have leeks in the garden. Apart from leek soup I like savoury tarts and pies with leeks in them such as salmon and leek tart and chicken and leek pie or with goats cheese for vegetarians.
Dordogne and Norfolk. Clay in Dordogne, sandy in Norfolk.
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Must try the veg stock version of courgette and mint soup! We always seem to have plenty of courgettes in August/ September and different recipes for these are always useful!
Will it work with stored marrow later on in the year or is the taste too different?
Never tried with stored marrow, but it's meant to have a fresh taste so I don't think it would be the same. I wonder what that would be like if you fried a spoonful of cumin with the onions. I do that with butternut squash which gives it a warm slightly curryish flavour.
Not sure, but probably worth a try!
If I'm doing roast squash and other autumn veg, I often add smoked paprika, or even chorizo for the last 10 minutes.
My favourite roast vegetable is definitely parsnip.
made Quiche with Stilton and mature chedder ,tomatoes,onion,mushrooms and 3 eggs plus semi -skimmed milk in a pastry case,(and salt and pepper) lovely hot or cold .Lovely time of year for soups and I like roasted veg,home cooking is the best and cheaper .
JulieCfromLeics, roast parsnip is amazing isn't it? It becomes so sweet; when you are bored with it, whizz it up with stock and fresh ginger for a fab soup
flowering rose, I agree with you about home cooking; in my youth (which was a couple of months ago
) I used to love eating out, and it did teach me a lot about food, but now I know more about how restaurants get food to taste great by drowning it in butter and cream, I much prefer getting friends around for supper, then I know we are all eating healthy food.
Lovely recipes/ideas everyone - Busy-Lizzie courgette & mint soup sounds a great way to use up the courgette glut
. Have you frozen this soup?
Julie/Artjak - Roast parsnips
. I like to add some mild curry powder to my parsnip soup. Any home made soup is perfect food for this weather.
Hello Caz. I have frozen it.
At this time of year I have leeks in the garden. Apart from leek soup I like savoury tarts and pies with leeks in them such as salmon and leek tart and chicken and leek pie or with goats cheese for vegetarians.
When I have a glut of leeks, I cook them gently in olive oil, add chopped black olives and serve either hot or cold (with a little balsamic)