When I was younger spring for me started when the bluebells came out (it also meant it was almost my birthday). At university spring arrived on the 1st March with the daffodils and St David’s Day. Just before Spider was born I discovered snowdrops and ever since then the appearance of snowdrops heralds a mad session of cleaning and organising for me (the nesting instinct !).
So here we are, almost february and I’m in organising, cleaning and filling the freezer mode. Last night I roasted some sweet potatoes which were bought short dated at the co op 2 weeks ago (eek). On skinning them this morning I discovered that they were purple fleshed ones…suspect I’m going to be the only one eating the falafel if they are purple not orange. Recipe here.
Most of the veg has ended its life in a leek and potato soup – normally I serve this with soda bread (a great standby on days you have run out of bread, buttermilk can be substituted by milk and s teaspoon of white wine vinegar) – but today it will be the remains of the 2 loaves in the kitchen (1 white, 1 brown – don’t ask, I’ve been an indulgent Mummy). I don’t use a recipe for the soup, I simply slice an onion up and fry it in butter until its soft, add whatever leeks I have available (sliced), and a couple of finely diced potatoes. Put the lid on and sort of fry and steam it for about 5 minutes (keeping an eye on the pan to make sure it doesn’t stick). Then add a pint of stock (vegetable or chicken) and simmer gently for about 30 minutes. Puree the vegetables and then add some milk.
Today’s version has the addition of a stick of celery and some spring onions added at the same time as the leeks.
If you want a proper recipe then try this one
Oh and if you serve it cold then it’s vichyssoise.