Wow, so I am a little impressed with myself. For a couple of reasons. I have never been one to go in for the whole Dry January thing. I never really saw the point. Why make the most depressing month of the year even worse - a sentiment I am sure a lot of people can relate to. Having said that, secretly and slyly I started it this year. I did have a glass of wine on New Years Day, but I am impressed and this is the longest I haven’t been boozing since I was about 19! Fingers crossed for the rest of the month. I have so far survived dinner parties, weekends, riding (which is basically an excuse to drink at 10 am and charge around the countryside) but a shooting party next weekend might be my downfall, stay strong!
The other reason I am impressed is because this is my first post on my new website! It is a recipe I came up with for a healthy soup that really gets you going!
Ingredients
1 Onion, thinly sliced
3 Cloves of Garlic, crushed
A good pinch of Tarragon
Squash, any sort really, mine was of medium size, chopped into cubes
500ml Vegetable Stock
4cm Fresh Ginger, peeled and sliced, plus some for serving
Method
1. Start by boiling the squash. I was lucky that we still have them from the garden, as mentioned, I am amazed how long they keep after you pick them. Anyway, boil the peeled the cubes until tender.
2. Fry the onion and garlic in a olive oil, enough to get everything sizzling, but not burning, a few minutes.
3. Add the tarragon and ginger and cook for a couple more minutes, you don’t want the ginger to break down and lose too much flavour.
4. Add the tender squash and stock and bring to the boil. Turn off the heat and using and hand blender, or whatever type of blender you have, liquify! I added some raw ginger at this stage to give an added fresh kick.
5. Now is the time season with salt and lots of black pepper.
I served mine with little straws of fresh ginger and a few tarragon leaves strewn over the top. Be creative. And bread, lots of bread!
Enjoy!
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