The Herb Diaries

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Roasted Garlic and Pea Soup

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I had such a brilliant weekend. Saturday was for seeing friends and sleeping in after a big Valentine’s Day dinner party at my friend Amelia’s, which meant that on Sunday I woke up fresh and ready to go. After I had got my run and a yoga class out the way I settled into the kitchen. I figured that having complained about being oven-less for so long, I really ought to post some baked and roasted recipes, so this soup is the first of three to come…
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It sounds bizarre to go on and on about an oven and then straight away choose to make soup, but the roasted garlic makes the recipe. It gives it the most delicious caramalised flavour, making it taste more warming and winter-y than my usual pea soup recipe, which is definitely more fresh, light and summer-y. The idea comes from a soup that my aunt made for me years ago which I absolutely adored, but never got around to making, so whilst this is my take on her recipe I sadly can’t claim any credit for the (delicious) idea.
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Having mentionned in my recipe for Gooey Chocolate and Caramel Bars that I have a serious chocoholic in the family, the rest of them are pretty mad about garlic… There is one who loves it more than any of us, so I have a feeling this soup may be on the menu when I go back home and see him in two weeks. DSC_0764 Garlic is used world wide to flavour food, and there are definitely very few things in my kitchen that manage to escape it. Not only is it so versatile and incredibly delicious, but thanks to a compound called allicin found in it, it actually has antibacterial properties. Whilst it contains small amounts of numerous vitamins and minerals, its most notorious health benefits come from its antioxidants (which help prevent heart-disease), immune-strengthening effects and anti-cancer properties. As if he needs encouraging… DSC_0767 Ingredients:
Serves 4

2 bulbes of garlic
1 onion
2 cups of frozen peas
1 big handful of basil
Olive oïl
Splash of cider vinegar
Salt and Pepper
Rocket

Method:

Chop onion into quarters and place the wedges along with whole bulbs of garlic into a roasting tray. Drizzle with olive oïl and a sprinkling of salt and roast at 180°C for 30 mintues. They may need turning/stirring in that time so keep an eye on them – it is very important that they don’t burn or even brown too much, as this will give your soup a nasty bitter taste.
In the meantime, Bring a pan of water to the boil and cook your peas, then drain and allow to cool. When the onion and garlic is ready, leave to cool for a few minutes then peel of the skins. The cloves should be cooked and sticky (and smell AMAZING). Add all ingredients (except the rocket) to the blender with some water, and blend until completely smooth. The amount of water you add depends on how thick you likek your soup – I would start with 2 cups of water and see how it goes.
Heat on the stove just before serving, garnish with rocket and a drizzle of olive oïl (some parmesan or pecorino shavings might be good here for those not avoiding dairy!) DSC_0767


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Beetroot, Ginger and Cucumber Juice

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I went back to England this weekend and found our garden full of apples. There were so many that my mum had to borrow her friend’s juicer as a way of using them up before they went bad. This was really exciting for me, since I am still researching all the different types of juicer before choosing which one to buy. My best friend came over to see me on Friday night, and as soon as she was up on Saturday morning she was out collecting apples

Our juice making got off to a bit of a dodgy start, with a lot of brown foam, and even a bottle that just tasted like water! (It looked like apple juice and tasted like water – if anyone has any idea what happened here please tell me, because my whole family are so confused!!) By the third attempt we has sussed it out and the apple juice was delicious, but whilst we had the juicer there I had to try and make my favourite juice, so that I could share the recipe with all of you.

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It is a combination of two of my favourite juices I have found out here in Paris (although I have had a bit of a guess at the ingredients so I can’t be sure how accurate it is). The first is the Purple Power juice at Sol Semilla – mine and Rosie’s favourite vegan restaurant in Paris. The second is a delicious cocktail at Le Comptoir General – a very funky bar just off the Canal Saint Martin – which is a mixture of vodka and a very cucumbery purple juice.

So this is my best guess at what a mixture of the two would taste like, and I think it is yum. It is good enough that I am definitely going to have to get a juicer! The beetroot and apples taste like autumn, and the cucumber makes it so refreshing, but the ginger is my favourite because it is so spicy and warming. I really love spicy food, but you might want to use less ginger if spice isn’t your thing.

 

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Ingredients:
(Serves 2)
1 cucumber
2 carrots
4 beetroots (peeled)
4 apples
Thumb sized piece of ginger

Method:
Wash/peel/top and tail fruit and veg as necessary and pass them all through your juicer. Cucumber straight out the fridge makes the juice very cool and refreshing.
 
 
I would really love to know what juicers you are all using and what you think of them, before choosing one myself, so please comment and let me know!