Friday, March 31, 2006

FRANKFURTER SOUP

This is one of Nigella's recipes. She is always good with comfort-food: the filling, lusciously stodgy sort. Her sour cream chocolate cake is seriously hardcore, and don't get me started on her easy danish pastry, heart-shaped raspberry cakes and piled-high pies.

So we like Nigella. This is her New Year's Day soup from 'Feast'. She says this is great hangover food. The soup is also very nice without the frankfurters: thick, golden and warming.

She uses yellow split peas, but forgot to mention that they need to be soaked overnight. So I substituted red lentils, which turn goldy anyway.

GOLDEN LENTIL AND FRANKFURTER SOUP
serves 2-3

1 carrot, peeled and chopped
1 stick celery, washed and chopped
1 large onion, peeled and chopped
1 clove garlic, chopped finely
2 handfuls red lentils
2pts vegetable stock made with Marigold Bouillon
1 bay leaf
Salt and pepper

3-4 vegetarian frankfurters

Soften the chopped veg in a tbsp olive oil for ten minutes until soft but not brown. Add the lentils and stir until they are glossy. Pour in the stock and add the bay leaf, bring to the boil and simmer for 30 mins. Blend until smooth. Season to taste.

Boil or microwave the frankfurters as per packet instructions. Chop into diagonal pieces and add to the soup.

Serve with crusty bread.