I touch the brown page I tore from Gran’s old recipe book. Rough yet warm and powdery: like her hand was when she gave it to me. So old, this recipe. How many plates of soup have come from it? How many excellent thoughts?
“One large leek,” the recipe reads. I will find out what a leek is and dice it, so I will.
This is one of those recipes that has been handed down to me, by word of mouth, from my mother so none of the ingredients were actually weighed. Therefore, apologies in advance, none of the following measurements are anything other than approximate.
I use a pressure cooker to make my soups in but I know that not everyone owns or even likes pressure cookers so the instructions are for cooking in an ordinary pot.
What you need:
- oil for sauteing
- 1 large onion, roughly chopped
- ½ a butternut squash, peeled and diced
- 2 medium carrots, peeled and diced
- 2 medium potatoes, peeled and diced
- 2 tbsps long grain rice
- 4 oz of cooked chicken, diced
- 2 pts chicken stock
- salt & pepper for seasoning
- ½ cup chopped parsley
- put about 1 dessertspoon of oil in a thick bottomed pot and heat gently
- add onion and saute for a minute or two until translucent but not browned
- add the squash, carrots and potatoes and saute, again for a minute or two, stirring to prevent potatoes from sticking to the bottom of the pot
- stir in the long grain rice and the cooked chicken
- add the chicken stock and bring the mixture to the boil, cover and simmer gently, for 15-20 minutes, until vegetables are tender and rice is cooked
- add most of the chopped parsley - just keep back a teaspoon or two for garnish
- season with salt and pepper to taste