As a gardener, I do keep a sort of record – and so I know that it’s often chilly and stormy at this time of year, here on the west coast of Wales. I’ve often ended up having to replant things which I was rash enough to put in the veg beds, and I generally have the last fire in the woodburner about now. This year, however, I seem to have forgotten all that and have been taken by surprise. My immediate reaction, though, wasn’t to go out and chop logs. It was to make soup.
I don’t tend to have soups in summer; it seems wrong, on some sort of fundamental level. Don’t get me wrong; I like cold soups but it seldom occurs to me to make one. Whereas it’s almost the first thing I consider for lunch on a cold, rainy, windy day – in May. Grumble.
So I hit the recipe books and notes in search of inspiration, given that I’d also just come back from Aldi with a supply of veggie bargains. No more shopping; time to adapt and improvise and come up with something which would work. Because it is, ostensibly, spring I went to various Italian recipes – Italian food somehow seems less depressingly wintry than what’s happening outside – and ended up with a variation on an old favourite…
One word: I usually have home-made tomato and herb passata in the freezer; it’s a godsend if you grow too many tomatoes, as I always do (they’re as bad as the beans). By now I’m gearing up for the new growing year, and am keen to use what’s in stock; I’ve got another three boxes of this to go. But a bottle will do just as well, though adding a little basil would be good.
Emergency Minestra di Ceci
1 small red onion
1 banana shallot
1 tsp olive oil
3 sticks of celery
2 small carrots
1 red pepper
350ml tomato passata
1 x 400g tin of chickpeas
1 bay leaf
1 sprig of thyme
Peel and finely chop the red onion and the shallot. Put the butter and oil in a heavy pan or casserole and heat them gently, then add the chopped onion and shallot. Sweat them over a low heat for 5 minutes or so, making sure that they don’t catch. Chop the celery and carrots finely while the onions are cooking, and then add them to the pan too. Continue cooking for another 5 minutes or so, until the onion and shallot are transparent and softening. De-seed and chop the red pepper, also finely, and then add it to the pan as well. Continue cooking for another 5 minutes, still making sure that nothing is burning by stirring regularly (and keeping an eye on the pan, of course).
Add the tomato passata and increase the temperature; add some water to bring the level of the liquid up to cover the veg. Drain and rinse the chickpeas. Put the bay leaf in the soup and pull the leaves off the thyme and scatter them in as well. Bring the soup almost up to the boil, then lower the heat and simmer it for about 10 minutes, or until the carrot and pepper are beginning to get nice and soft. Tip in the chickpeas and cook for a further 5 minutes or so – longer if you want the chickpeas to disintegrate slightly; you may need also to add a little more water to get the soup to the consistency you prefer, but it should be thick. (If intending to freeze portions, bear in mind that they will be cooked more when reheated and don’t overcook the chickpeas at this stage.) Add seasoning to taste and serve as soon as the vegetables are done to your satisfaction, accompanied by chunks of bread.
But there’s a lot that’s better for cameras than trying to photograph soup while it’s actually cooking… happily the new camera seems to have recovered. Not sure about me, but there you go.