Coming to you live from my bedroom, I have been sitting down for at least half an hour because I'm tipsy. Been having a go at the bottle, have we? No, no, not at all. Actually yes, just a little.
Oh hush. It's not what you're thinking, so wipe that smug smirk off your face you cheeky muppet.
Every now and again, motivated by cravings and boredom, I get the urge to cook. I usually end up cooking the same recipes over and over, so sooner or later I get exasperated and try to change humble recipes into something tastier.
Today's attempt: vegetable soup. Special ingredient to change up the recipe: red wine.
Yes, that's right, I'm tipsy on vegetable soup. Since I'm sure many of you like, if not love, wine, and food, and wine in food, I'm sharing the recipe while it's fresh in my mind. I call it... *tum tum ta TUM!*
Vino Veggie Soup [Alas, there isn't a synonym for soup starting with v! Join me in disappointment.]
Ingredients!
2 round marrows
2 carrots
1 garlic clove
1 large celery stick
3 small potatoes
1 cup of broad beans [Maltesers, these be our beloved ful]
1 cup of red wine [I used Bardolino, much to my horror upon discovery - far too good to cook with surely!]
1 teaspoon of salt
1 chicken stock cube
2 tablespoons of tarragon
1 teaspoon of turmeric
1 cup of rice
Lots of water [I play this by ear ;)]
1. Chop les vegetables!
2. Grab ye a big pot, turn on ye olde burner on a low flame, pour ye sunflower oil [or any oil suitable for light browning of les vegebables] in ye big pot.
3. Add les vegebables to ye big pot, biggest/hardest ones first, leave 5 minutes and add the rest. Stir every so often - obviously don't let it burn!
4. Add yer turmeric and 1 tablespoon of tarragon. Leave the veggies a-cooking till they darken a tad.
5. Add 3 cups of water, yer chicken cube, and yer cuppa vino. Take a nice big swig of yer bottle of vino [This may have been unwise of me]. Leave yer pot on a low flame, add yer other tablespoon of tarragon, and leave yer pot like so for about 10 minutes.
6. Pretend I'm not saying 'yer'. I'd stop but I've an Irishman yammering in me 'ed. Yer lucky yer only getting an overload of 'yer'.
7. Back to yer soup! It should be steaming just a little. Now's the time to add as much water as ye reckon yer pot will hold without watering down the soup too much. Add yer cuppa rice.
8. Ye can turn up the heat now if ye like, or ye can leave it slow cooking, use yer judgement.
As for how long you cook it, well, I like my soup veggies to have a bit of a crunch, so I don't leave them more than 20 minutes simmering away. It's all according to taste, ye ken?
I think I'm off for a lie-down. Oh, deary, deary me.
Sincerely,
Slightly tipsy,
Macs
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