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Can’t believe this article!!! The lettuce price’s are right but the mushroom people at the Clevedon Farmers market have never charge $20kg and the tomato prices is comparing cherry tomatoes which are always more expensive and have compared the market ones with cheap flavourless ones from Australia! Of course there is going to be a price difference!
Can hear the pot of pumpkin soup bubbling away as I type this!
Thought I would share this recipe with you as we are heading into soup season! We have noticed that all the herbs and veg have slowed right down now that the colder temperatures have kicked in and the number of daylight hours is almost at the lowest for the year.
I have used the recipe from the good old Australian Woman’s Weekly ‘Best Ever Recipes’ book which is about 30 years old. It still has the $3.98 recommended maximum price on it!
Pumpkin Vichyssoise
750g (11/2 lb) pumpkin (Musquee de Provence)
2 leaks or 2 large onions
250g (8oz) potatoes
3 cups chicken stock (4 cups if using a Crown type pumpkin)
1 cup cream
salt,pepper
Peel pumpkin, cut into small pieces, put into large saucepan. Add sliced leeks of peeled and chopped onions, peeled and chopped potatoes and stock. Bring to boil, reduce heat, simmer , uncovered for 25 minutes or until vegetables are very soft and tender. Puree or blend vegetables and liquid. Return to saucepan and add cream, salt and pepper. Bring to boil stirring, reduce head and simmer a further 5 minutes.
Serves 6.
Thank you Natalie for this awesome watercress soup recipe…
Melt a knob of butter is a large saucepan. Saute 2 onions, 2 leeks and about 5 cloves of garlic (all chopped) in the butter until soft.
Add 4 medium sized potatoes cubed, 4 rashers of bacon chopped, and a few sage and thyme leaves. Add enough stock of your choice to cover the vegetables (we used Beef). Simmer until potatoes are almost cooked. Add 2 large bunches of watercress and cook until watercress has just wilted through.
Blend soup in a food processor or blender and return to saucepan. Season to taste. You may like to add more stock at this point if you like a thiner soup.
Enjoy a bowl with a thick slice of freshly baked bread!
You could leave out the bacon and use a vegetable stock for a vegetarian version of this dish.
We grow our watercress hydroponically so it is available all year round. It is spray free. We recommend not to use watercress that is grown in creeks and streams as you never know what nasty chemicals could be flowing through these waterways!
