It’s not the end of summer but ‘tis feeling a little autumnal. Having had a welcome supply of freshly grown vegetables from visiting relatives I feel the urge to cook something warming but not too wintry. Onion soup – whether it’s French or from where-ever doesn’t really matter – loads of flavour, lots of anti-oxidants, high in vitamin C and fibre. A welcome change from salad and a great way to use up the meat broth cooked up from the last BBQ.
Smells like a roast dinner without all the washing up!
Summer Onion Soup
Serves 4
1 sprig of fresh rosemary and 1 thyme
1 bay leaf
Stub of chorizo, sliced finely
4 cloves garlic , peeled and crushed
3 large red onions , peeled and sliced
1 medium white onion , peeled and sliced
1 small courgette, grated
½ cup red lentils
sea salt
freshly ground black pepper
generous splash of white wine
2 litres organic beef, vegetable or chicken stock , hot
Parmesan cheese , freshly grated
Olive oil
How to:
Saute the onions and garlic in a drizzle of olive oil, add a little stock and steam/fry until translucent
Add grated courgette, stock, bay leaf and wine
Pop in herbs and chorizo
Simmer for half an hour, then add the rinsed lentils
Continue to simmer for another 15 minutes
Turn off heat. Remove herbs then blend with a hand-blender taking care not to flick scolding hot soup in all directions
Serve with sprinkle of parmesan, brown rice on the side or crusty/garlicky croutons
