SOUP FROM HEAVEN
I have a friend who refers to himself
as ‘a jazz cook.’
‘I improvise.’ He explains.
This guy uses combinations like bean sprouts, peanut
butter, honey and brandy at random.
His meals are often disastrous.
Once, with frightening results, he made a soup that
included beetroot and red cabbage.
His mother raised him with the belief
that one should never throw away food.
Often, when he thought everyone else was sleeping,
he would be busy with a spade, in the backyard late
at night, burying his jazz meals in the dark, periodically
glancing over his shoulder to make sure that no one
sees him. In order to vizualise optimally you should
know that he is sixty-years-old.
This is a true story.
In fact this friend is so ‘interesting’
that I should introduce a column where I share some
of his ‘quirks’ with you. I have
known him for four decades so there are many stories
To protect his identity – read to protect me
- I shall refer to him as Nyatsi.
Look out for random articles on ‘The Exploits
of Nyatsi’ soon.
But, I am drifting.
For most of my life I have been decidedly
dogmatic when it comes to soup.
My mother’s soup always involved soup bones
and chunky soup vegetables. Always.
So for years I treated any other soup with suspicion.
Until I met Nellie.
Nellie introduced me to a
whole new world (sung to the tune. You
may add a new horison)
Her repertoire includes things like haddock chowder
and chicken and corn soup.
I have a tendency to never scratch where it does not
itch, so I haven’t tried any of these recipes
myself, but I have convinced her to allow me to post
some of the recipes here.
To start, try this butternut soup
I promise you it will put a grin on your face for
days on end.
2 Medium-sized butternut, peeled seeded and cubed.
Pinch of nutmeg
750ml chicken stock ( 2 cubes of chicken stock, 3
I level teaspoon salt (or to taste)
Half a teaspoon of freshlyground black pepper
Grated zest of an orange
Gently fry onions in butter until softened. Add the
butternut and stir to coat with butter, cover and
cook gently for 5mins.
Stir in the flour and nutmeg making sure that there
are no lumps.
Add the stock, milk, salt and pepper and orange zest
and bring to the boil, stirring constantly.
Turn down the heat and simmer for 15 -20mins.
Pour mixture into blender and blend.
Adjust seasoning and serve piping
hot, plated and garnished with a tablespoon of fresh
cream in the center and a sprinkling of chopped parsley.