We give our food some good names don't we.
What with Compost Heap Jelly and now Pond Scum Soup we are inventing a whole 'rubbish' way of eating ... and we love it. 😄
Of course I am only joking, this particular rubbish soup, although looking exactly like pond scum once it was whizzed up, was full of lots of good stuff. I used up a lot of the trimmings from my fridge, and almost everything that was left over from the last Riverford box in preparation for the new box arriving on Wednesday. Then I added some of the outer red cabbage leaves from a cabbage I hadn't yet started.
So with the cauliflower leaves, stem and trimmings, the greenest bits left from the leeks, the dark Cavolo Nero and the red cabbage leaves it was always going to come out looking very dark and very green.
It also tasted very good, and very healthy.
I served my portion with a bit of bread and butter for lunch on Saturday and really enjoyed it. Alan had a portion for his tea last night alongside a cheese sandwich, and the two portions in the jars are still in my fridge, I'll have them for lunch a couple of days this week.
Oh, and my only Halloween or maybe Autumn decorations are these two lovely little pumpkins that I was tempted into buying in Aldi on Friday. These two will be a lovely bowl of soup when their time comes ... or when I get fed up of them on the worktop. 😁
Sue xx
Love the name! Great way of using all those odds and ends in a healthy way to. I was given one of the little squashes today and was wondering how to cook it. How do you make your soup with them? Would one be enough?
ReplyDelete|It's name perfectly describes the way it looked. At this rate I'll have a whole repertoires of dishes that sound revolting. :-)
DeleteI will most likely cut them into segments, roast them for half an hour or so with some carrots, and then add the softened flesh to a cooked onion and perhaps some other vegetables. Cook for a while longer and when whizz up. I like my soups thick and smooth.
Thank you for the recent recommendation for Riverford, we’ve enjoyed our first veg box very much, and love that the packaging is all home compostable.
ReplyDeleteAlison in Devon x
Being able to compost or recycle all the packaging is brilliant isn't it. I have my flattened boxes, egg carton and the cool packs already for the driver to pick up this week. I am however keeping the milk bottle I got to reuse it myself for milk in the fridge. I hate having the tetra packs in the fridge door for some reason.
DeleteHi Sue I made some a few years ago and when my mother saw it she said it looked like a swamp so since then it’s always been known as swamp soup, unfortunately my mum passed away just over a year ago. Heather
DeleteAww, I hope your Mum is in your memory every you eat swamp soup. It's little memories like this that are so special and stay in family history. ❤️
DeleteI’ve enjoyed my Riverford box this week and I’ve also just added all the remaining bits to a big pan of homemade chicken stock- you just can’t beat soup for a good lunch can you😀
ReplyDeleteMy next box is arriving Wednesday- thank you very much for the introductory offer.
Very fresh and tasty veg and no plastic to try and recycle 👍
Country Cook
My order is coming on Wednesday too. It's lovely getting a delivery on your doorstep isn't it. 😀 We've decided to get one of those garden storage boxes for next to our front door at the bungalow, just so the Riverford delivery man doesn't have to worry about a box getting wet, or struggling with a 'box brolly'.
DeleteActually, "pond scum" soup sounds like a really good name for a soup at Halloween!
ReplyDeleteIf I could get some green steam rising out if it, I'd have a perfect Halloween meal. 😄
DeleteYou made yourselves a witches brew of Pond Scum Soup. It does look really good.
ReplyDeleteGod bless.
I don't know if I think it looks good, but it really looks healthy. 😄 Definitely a witches brew. 🧙♀️
DeleteI call this kind of soup 'Saturday soup' to use up the remains in the veg drawer before the next shopping trip!
ReplyDeleteScrag end of lamb casserole was always called 'granny's bones' - apologies to grandmas everywhere.... my father introduced that name in the family
I absolutely love the name 'granny's bones'. Family names for things are brilliant and usually very unique. 😀
DeleteHow did you make it please? Chelsea x
ReplyDeleteI start all my soups off by gently sautéing some chopped onion in olive oil (if you don't use oil you can use a little water), while I chop up all the other ingredients. Then I add everything to the pot, including any spices or herbs, and a big tablespoon of bouillon powder or a stock cube. Bring to the boil and then simmer until your toughest vegetables are soft, in this case it was the carrots, then I leave to cool a little and then whizz it up with my stick blender. If you like a chunky soup just cut the vegetables to the size you want them to be in the finished soup, but I was using up scraps so they were roughly chopped. The final stage is to taste and add salt and pepper until it's just right for you or your family. I hope this helps. 🥣
DeleteIt really does , thank you so much . X
DeleteMy pleasure. ❤️
DeleteI call my concoction ‘bottom of the fridge’ soup! Maeve
ReplyDeleteIt's a good and very descriptive name. 😀
DeleteHere we call it Fridge Scrape Soup! Do you remember Pat Archer in Ambridge often invited visitors to stop for lunch. "Its just soup and a sandwich" she would say. S&S makes a brilliant meal imho, especially in cold weather
ReplyDeleteI have never listened to the Archers ... shock, horror!! ;-)
DeleteIt is definitely the weather for soup and a sandwich isn't it.
We have bottom of the fridge soup too Maeve and very tasty it is!
ReplyDeleteI love that this kind of soup always varies slightly, and is always delicious.
DeleteMy stomach has just rumbled looking at your nutritious soup.
ReplyDeleteYou just know that it is going to be healthy when it's that green don't you. 😄
DeleteI keep a rupperware box in the freezer for all odds and sods of veggies plus jar/sauce bottle wash outs. Even been known to juice mushroom 'juice' after sauteeing them. You end up with a multicoloured big ice cube. That gets defrosted overnight, some stock and red lentils added, garlic granules, few chilli flakes, paprika, then ninja'd till it's smooth and hey presto, NEVER THE SAME FLAVOUR TWICE SOUP as it's known in our house 😁
ReplyDeleteYes, I too save all my veggie and fruity scraps for soup and jam, well usually. Sadly, my freezer is too full for a big fat ice-cube of miscellaneous bits at the moment. ☹️
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