So I’m posting November’s random recipe in December – which about sums up the month for me. Over the last few weeks I’ve staggered from one deadline to the next, barely managing to keep my head above the water, put meals on the table, or find clean pants in the morning.
This is not a state I like to be in. I much prefer to tick those boxes and have space in my life to deal with emergencies (and watch trashy TV) however a national shortage of a drug we give to just about every hospital admission, a teaching request from my boss that grew from one hour to five a little too close to the day, and family-filled weekends put paid to that.
Long days, late nights, constant interruptions to ‘the plan’ – I’m afraid I was more than a little snappy and I definitely forgot at least someone’s birthday (sorry!). While everyone was fed and most of us had clean pants every morning, my writing fell into the ‘just not enough time right now’ pile. Not good! Especially when I’d made the recipe, taken the photo and shared the feast with my in-laws.
Anyway, back to the very late random recipe. November was all about soup. I turned to my one complete soup book: Best Kept Secrets of the Women’s Institute: Soups (which I’ve now decided was rather ironic as surely the WI are full of more scandalous secrets than soup recipes, at the very least more useful secrets, including how to organise your life so you’re not one month behind the rest of the world!). Jonathan randomly picked a recipe, the in-laws decided to come for lunch and we were good to go.
This is a good soup recipe to have up your sleeve when there’s a glut of carrots and you need a spin on your tried and tested. It blended to a smooth, creamy consistency but I’d recommend making double if there’s more than two of you – we three soup lovers felt a little short changed at lunch.
And to see the soups from those bloggers who didn’t fail at November, head over to Dom’s round up at Belleau Kitchen.
- 25g butter
- 1 onion, chopped
- 2 celery sticks, chopped
- 1 litre vegetable stock
- 350g jerusalem artichokes, peeled & chopped
- 225g carrots, chopped
- salt & pepper
- Melt butter in a large saucepan & gently soften onion and celery for about 5 minutes
- Add the stock & simmer for 10-20 minutes
- Add the jerusalem artichokes and carrots and cook until soft (10-20 minutes)
- Leave to cool for a little bit and liquidise until smooth
- Season to taste and reheat before serving