because there's not much else i can write about
right then, time for another cooking lesson i think, since i know nova loves them so much,
i was gonna wait until seahawks posted his latest before i put this up but i got impatient
I'm going to stick with starters
this one will be a double soup.
that's like 2 soups in 1 bowl. if you get it right you should have 1 type of soup at 1 side of the bowl and another on the opposite side, both of them meeting in a straight line in the middle.
this "trick" can be performed with any 2 soups, as long as they are of an equally thick(ish) consistency.
its just a case of having 2 ladles, 1 on each side and pouring both soups confidently and accurately into the bowl at the same time.
as with all things, practise makes perfect.
so todays soups, for shock value and because its the only soup i have a picture of, will be
Broccoli and vanilla with butternut squash and cinnamon.
these are damn easy to make, and those ^^ are all the ingredients we are gonna need minus the water of course and a bit of salt.
so they are pretty healthy, as well as being unusual, visually striking and most importantly fucking tasty.
onto the recipe,
take your butternut squash, dice it up, cover it with cold water and simmer it until its cooked.
remove the cooked squash and blitz it using some of the cooking water to achieve a nice consistency, pass it (through a strainer) season it, drop in a cinnamon stick and let it cool down,
next take your broccoli, chop it up into florets, bring a pan of water to the boil, drop the florets into the boiling water and boil the ass off them.
really boil them until the florets are almost going to break apart.
now timing is everything with this, and its difficult to explain exactly. cook them too much and they will be fucked, brown and useless. but if you don't cook them enough its not going to work either.
if you can cook broccoli then your looking to boil the florets way past the stage where you would normally take them out. they should still have the shape, but should be becoming very soft.
when the broc is cooked, remove it and blitz it immediately, same as the butt squash, use the water you cooked it in to achieve the desired consistency, not too thick not too thin.
then pass it, season it, drop in half a split vanilla pod and let it cool down.
if you have succeeded with this, the soup should be a bright pea green colour, nothing like the shitty broccoli soup they serve in most restaurants.
that's it, you have both your soups ready, next up warm up a couple of bowls, and warm up both your soups, DO NOT BOIL THEM, check the consistency and seasoning of the soups, they should both be of the same thickness, use some more water if you need to.
remove the cinnamon and the vanilla
now do your ladle trick, a ladle in each hand and pour them both at the same time, its all in the wrists.
here's one i did earlier, its not a great photo as it was Xmas day and i was a little gone at the time, but it should give you an idea.