On 3rd February 2016, This was Dinner…
We have had a pretty boring food week this week as we didn’t go to the market at the weekend. We also had a couple of leftovers and a few naughty days. Burger and cocktails in Revolution on our flying visit to Leicester on Friday, a Chinese takeaway on Saturday, finishing off with Pizza takeaway on Sunday. Very naughty indeed!
I had already prepared and froze this soup the weekend before and it was probably the most home made (and healthy) meal of the week. Although I did make a lovely meatball pasta bake on Friday but did not take a photograph.
- Peel & chop a swede
- Peel and chop a butternut squash
- Chop an onion
- Prepare some vegetable stock
- Get butter, milk, single cream, ground mace, ground nutmeg, oil & seasoning ready
Throw it together…
Heat a little oil and butter in a pan and add the onion. Cook until softened.
Add the squash and swede along with a punch of both the mace and nutmeg and stir well.
Pour in the stock then cover and cook for about half an hour. You want the veg to be nice and tender.
Let it cool a little then blend until smooth.
Season well and stir in some single cream and add a little milk to your preferred consistency. (I let it cool completely and froze it at this stage.)
Dish it up…
Warm it through gently and serve with whatever you fancy. I had some stale bread so made croutons.
Here was the really tasty burger I had at Revolution, although I didn’t quite get why there were Wotsits on it!