..But my kitchen smells so delightful..
Ah yes, it’s that time of the year again where the weather alternates between Indian summer and stormy autumn, leaving me unsure whether to bring a rain suit or sunglasses (or perhaps both?).
Either way, this sudden change in temperature and humidity (and by that I mean: sudden outbursts of excessive amounts of rain) doesn’t really work well on my health system, resulting in me being once again in a state of sniffling, shivering, misery: yes, it’s the flu, yet again.
Apart from the fact that I really don’t have time for this (my study schedule is just overflowing), I generally don’t like being sick (who does?), so all the more reason for me to patch myself up as soon as possible.
I believe I’ve mentioned my love for soup before, but just in case you’ve missed it: I Love soup. Yes, with a capital L. The sheer consolation it provides, even if it is just a placebo, always makes me feel better.
So soup it is. After a little scavenger hunt through my kitchen, I’ve decided on both mustard and courgette soup. Mustard, because it has a spicy creaminess that is just what I need right now, and courgette, well, mostly because I’m still stuck with my mother’s monstercourgettes and I am running out of recipe ideas..
Since these soups are meant to be made while you’re sick, they’re pretty quick and simple. So there’s really no excuse not to make your own soup!
|My stockpot is always of loyal service to me..|
- 150 g (1 cup) bacon lardons
- 1 medium-sized shallot, finely chopped
- 1 leek, finely chopped
- 50 g (3.5 tbsp) butter
- 1 tbsp grainy Groninger mustard (or other grainy mustard)
- 1 tbsp smooth Groninger mustard (or other smooth mustard)
- 1/2 tsp mustard seeds, powdered
- 50 g (0.5 cup) sifted flour
- 1 liter (4.2 cups) chicken stock (You can use vegetable stock and discard the bacon for a veggie alternative)
- 100 mL (0.5 cup) cream
- Salt & pepper
OPTIONAL: to garnish- freshly chopped chives, or leeks
|Garnished with some leek rings, yum 🙂|
Supereasy Spicy Zucchini Soup
- 1 onion, finely chopped
- 1 or 2 pepperoncini’s, crumbled
- 3 garlic cloves, finely chopped
- 1 kilo (about 6 cups) chopped zucchini (skin on)
- 1 liter (4.2 cups) chicken stock (You can use vegetable stock for a veggie alternative)
- 25 g (1/2 cup) fresh thyme leaves
- OPTIONAL: 2 teaspoons lemon juice
- OPTIONAL: 100 mL cream
|I garnished this with some creme fraiche and nutmeg, but try your own toppings!|