Thursday, August 18, 2011


I've been making a lot of soup lately. As in, a large volume of soup, not many different types of soup.

My recent soups have fallen into two categories:
1) Tomato soup: lots of tomatoes + garlic + a can of tomato puree + plenty of brown sugar
2) Pea and Potato Soup: split peas + lots of garlic + however many potatoes are turning greenish + plenty of Italian herbs, salt, pepper and other seasoning

What's quite fun is that even in our teeeeny tiny kitchen these soups can both be cooked at once in our two big pots - one on each stove plate. You have to be careful that the handles of the pots are angled away from each other though, because otherwise they don't fit after all.

The downside of this is that when they're both cooked and whizzed and generally ready to eat we then have upwards of six litres of soup and no matter how delicious that soup might be it is impossible (trust me on this) for two ordinary people to finish upwards of six litres of soup before the aforementioned soup goes funny. Not funny haha, funny yuchhhh.

But that's okay, because it's precisely why the freezer was invented. And there is something very satisfying and homely about a freezer full of soup in ice-cream tubs.

Not labelled ice-cream tubs, unfortunately. But once again it's okay, because tomato soup is RED and pea soup is GREEN. And in any case once you've defrosted one of them well that's the one you're going to have for supper so you might as well get used to it.

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