If I had to create an autumn soup I really would be spoilt for choice because there are so many seasonal vegetables available which I really love! The National Mark Calendar of Cooking lists what vegetables are available, and I just pick out my favourites I’d have beetroot, sprouts, cabbage of various colours and types, cauliflower, celery, chicory, horseradish, leeks, marrow, different roots and watercress. Each one (apart maybe from cabbage… and has anyone ever made horseradish soup? I think probably not!) can be made into something delicious to pour into a tureen… and squashes and pumpkins aren’t even mentioned!
In another cookery book, published at about the same time as the national mark book, Modern Practical Cookery, there is a recipe for a hearty seasonal soup:
- diced – 3 carrots, 2 onions, 2 sticks of celery, ½ turnip
- the florets of 1 small cauliflower
- 3 peeled and diced tomatoes
- 4-5 pints veal and bacon liquor (I guess vegetable stock will be more available and just as tasty – and probably less salty!)
- add the diced carrots, onions, celery, turnip to the stock and cook gently for an hour or so
- and the cauli, tomatoes and parsley and cook until tender
This would give a very chunky soup – I might take out some of the cooked root veg and blitz then add back into the soup. It sounds simple, and it sounds delicious!
What do you mean by blitz?
Purée them in a food processor or blender – I guess in the olden days they would have been mashed with a fork!