Get ready to tuck in!

Get ready to tuck in!

Exciting things are afoot on the blog; it is being redesigned *as we speak* which means that pretty soon I will be unveiling the new look for Spring/Summer 2015 on The One-Handed Cook website. Woo hoo.

In other news, Black Friday and Cyber Monday have been and gone, which means that Christmas is practically upon us. I’ve made a list, I’m checking it twice, and yes, I still need to buy about 800 presents. I have started an Excel spreadsheet to keep track of all the gifts, which feels a bit too organised, even for me.

What else is new? Well, my son is obsessed with Match Attax trading cards, my daughter with her Tiny Tears doll and my husband with his new KitchenAid, which he was given for his birthday. A beautiful red KitchenAid just for me him.

In the meantime, here’s something for you: a soup recipe to help chase away the November blues. It’s a recipe my grandma – a wonderful home cook – used to make, and my mum has passed it on to me. Like all my soup recipes, it’s dead easy to make, and completely delicious. You can make it in stages – make the soup and liquidise it later, if needs be. It also freezes really well, so make double if you have the energy – and freeze half for later. Steaming hot, silky smooth, deliciously fragrant Carrot and Tarragon Soup on a cold winter’s day; what could be nicer?

Stay warm,

TOHC xx

Carrot and Tarragon Soup

A delicious soup for the whole family. Omit the salt – and go easy on the pepper – if serving to babies and toddlers. If serving to grown-ups, the soup looks good served with a swirl of cream and a bit of chopped parsley on top. It will keep in the fridge for several days and freezes well in an air-tight container.

Makes 8–10 portions

You will need

2tbsp light olive oil

1kg carrots, chopped into chunks

1 large onion, chopped

2 largeish potatoes, peeled and cut into eight

1.5 litres (approx) vegetable stock (I use Marigold bouillon)

1tsp freeze-dried tarragon flakes, or 1tbsp fresh tarragon, washed and chopped

Sea salt and freshly ground black pepper, to taste

What to do

  1. Heat the oil in a large, heavy-bottomed saucepan (I use a Le Creuset), add the onions and cook gently for a few minutes.
  2. Add the carrots, stir well with the onions and continue cooking for a further 5 minutes or so.
  3. Add the stock, the potatoes and the tarragon. Bring to the boil and simmer gently for 20-30 mins. Check that the carrots are cooked.
  4. Remove from the heat and allow to cool slightly. Liquidise in a blender, keeping an eye on the thickness of the soup. (Sometimes you have too much liquid and other times you may have to add a bit of water.)
  5. Season to taste. Reheat the quantity you need and pour into bowls.

 

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