Well - that got your attention ! Now - stop sniggering ...... :-P
This was a healthy meal and a really nice bowl of soup.... but I would imagine that it could have self propellant properties !
My husband came in from work tonight and first thing he did was open the fridge door.
"Oh - there is nothing worth eating in the fridge - what's for dinner ?"
"There are some chicken breasts in there.....", I said.
"Hmm - can't be bothered"
"Well - there is soup in the pot."
I think Steve is fed up of soup. I have soup a lot. That's diets for you - and I can pack loads of different veggies into a pot of soup and keep the calories down. I don't often use pulses at the moment and carbs such as potatoes, pasta, rice and bread are a rare occurrence for me these days.
However, I'd done a fridge sweep and the veggies which were hovering on the verge of binable went in the pot. It wasn't really enough. There was little there apart from a big bag of sprouts, a potato and an onion.
"What sort of soup is it ?", he asked.
"Oh - you know - just vegetables and stuff...." That was the only answer he got. Well - I wasn't exactly going to tell him it was sprout and bean soup. That might be enough to put anyone off !
Lets just say - it tasted far better than the ingredients sound. Tee hee - but it might make other sounds tomorrow !!
Serves approx 5 > 6
400g of peeled brussel sprouts
250g of peeled potatoes
2 cloves of garlic
1 medium onion
1 tin of butterbeans
3 Knorr Chicken Stock cubes
1/4 tsp white pepper
good pinch of freshly grated nutmeg
approx 700mls water
2 > 3 slices of bacon (fat removed) - chopped up finely and fried until crispy.
Shoved all except the bacon in my electric pressure cooker for 40mins and then blended to a thick, smooth consistency. Top dress with some crispy bacon bits.
Serve to un-suspecting husband and pass off as just "Vegetable Soup" then make sure you sleep in the spare room. (Just kidding !)
Served with rye sourdough crackers with a scraping of butter.
(Reposting rye sourdough crackers recipe for my own convenience !)
500g full fat milk
30g rye sourdough starter
500g rye flour
250g white bread flour
5g bicarbonate of soda
10g spice of choice - ie ginger, cardamom, cumin, caraway, fennel
Knead for 10 > 15 mins in Kitchenaid. Cover and leave overnight.
Next day, roll out balls of approx 50g as thinly as possible on to a silicone mat floured with rye flour. Prick with a fork. Brush with water and top with flaked sea salt and seeds / spices etc ( we used fennel on some and cummin on others).
Bake at 180deg C for approx 8 > 10mins