So what fresh herbs can I find in the supermarket that don't look soft and flimsy,? Not much choice I'm afraid but Jacqueline at Tinned Tomatoes has laid down the gauntlet and I'm prepared to pick it up!
Given the drop in temperature I'm going for a soup rather than a salad option; so after sitting down with the cookbooks for a couple of hours I think I've found the answer in the latest addition to my library. As you may have realised I'm a big Hugh FW fan, I find his recipes very achievable and above all really tasty. After browsing through his latest offering River Cottage Veg Everyday whilst visiting J last weekend I was impressed enough to place an order for my copy.
|dressed with mint and rapeseed oil|
Just noticed that other than the honour of winning this month's NCR challenge there promises to be a copy of River Cottage Herbs as a prize - could it be fate?
Pea and Parsley Soup
Makes about 6 - 8 servings
Heat about 2tbs rapeseed oil and 20g unsalted butter in a saucepan. When the butter has melted add the finely chopped onion and about 3tbsp of chopped fresh thyme. Cook gently until the onion is transluscent.
Add 500g frozen peas, 20g chopped flatleaf parsley and 1 litre vegetable stock. Bring to the boil then simmer gently for about 15-20 minutes until the peas are very soft.
Blend the soup until very smooth. Serve with a scatter of chopped mint and a drizzle of rapeseed oil.
This soup could also be served cold in summer.
Note: I think I would make a couple of small changes to the recipe when I repeat it by increasing the amount of parsley and adding a little garlic; other than that it's perfect!