Eintopf

I’m reading a fascinating book at the moment, borrowed from the library, naturally. It’s called Consider the Fork, by food writer and historian Bee Wilson. I’m only a couple of chapters in but this history into the nature of the tools intrinsic to our kitchen habits is fascinating. So far, Wilson has discussed pots and knives, two vital components in the modern kitchen, not necessarily the case in years gone by.

She was discussing one pot cookery and those paragraphs certainly leapt out at me. Food in a pot, bubbling away and smelling delicious is primal. Nothing is better in this wet, wet, wet November we’re currently experiencing than a hearty one pot meal. The best of the bunch? Soup. Hands down. In Autumn and Winter, soup becomes one of my main food groups, which also includes wine and roasted parsnips. Not to mention being incredibly cheap to make. My latest batch of curried vegetable and lentil soup, as seen above, probably costs around 30p per portion. And that’s for a decent sized bowlful.  My latest batch of soup was a good one, but they all follow the same basic principle.

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1) Dice vegetables. Add to pot.

2) Add stock to pot.

3) Add spice, seasonings and flavouring to pot.

4) Bring pot to boil.

5) Simmer for a nice long time.

6) Blitz to a creamy loveliness.

This isn’t fancy soup with crème fraiche or chopped fresh herbs or pre-cooked veg sautéed in bacon fat. That would be a delight, sure, but this is more basic, more instinctive, simple and delicious. That’s my favourite kind of food.

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