I'm quite happy to be back to lunchtime soups (not shown). Yesterday (below) Lady M described my delicious soup as 'Sludge'; personally I would have called it 'Cream of Vegetable', but I think her description was probably more accurate; even though its flavour was very good.
Autumn/Winter lunch is never a set meal as such. Soup is essential, but the rest depends on my whim. Fruit always, and hopefully a Tomato salad, otherwise we look to the garden, the charcutier counter, or maybe some shellfish etc. We graze rather than sit down to a one-plate set meal. Evenings, of course, are very different.
At Mid-day Lady M sips water, whilst I drink a litre of unsweetened diluted Lemon juice.
We usually eat a bit earlier than most people. Soup is on the table at about 11.45 am. We eat at our small kitchen table, so things are always a bit crowded. We eat very little bread. Small amounts of cheese are eaten as a small independent amuse bouche.
I like our current lunches, they are always more adventurous than supper. Supper is one main dish, with maybe a slice of Apple pie later. A very different affair.
Yes, I'm quite happy to be back in soup season.
We haven't started our soup season yet although Paul has made a few batches of tomato and chilli soup for the freezer. Sludge soup sounds quite interesting!
ReplyDeleteLady M's naming my soup 'Sludge' has now been adopted for other soups too. Tomato sludge, Leek and Potato sludge, etc.
DeleteWe are back with the vegetable soups again, all home made, which we both love, naughtier than you we always have fresh baked rolls with ours, we keep in part baked rolls all through the cooler months.
ReplyDeleteI don't know why, but we've gradually stopped eating too much bread. Maybe it's part of getting older?
DeleteMy favourite soup is the one I make between each Christmas and New Year with boiled up turkey bones, sliced vegetables and cream. It bubbles away for ages and there's normally half a gallon of it. With rustic buttered bread and seasoning, it goes down a treat.
ReplyDeleteI love that aroma of all the Turkey bones boiling for stock. It makes Christmas last until New Year.
DeleteI love soup. No matter what you've got in the fridge, it almost always can be turned into some sort of soup.
ReplyDeleteThat sounds like what I call 'Compost Soup'. Whatever's in the garden, fridge, and elsewhere. Always interesting!
DeleteA coworker just brought homemade vegetable soup to work for lunch this week and I was so jealous! It's definitely getting to be soup season.
ReplyDeleteIt was 6 C here this morning; soup was very welcome.
DeleteDo you eat your evening meal at five o'clock and then have supper later?
ReplyDeleteNo, we eat dinner at 7pm; like all normal people.
Delete6pm here while I watch the TV news, then by the time the sports segment comes on I am in the kitchen washing up, because I don't care for sports.
DeleteSoup season has started here too. I made Butternut Squash Bisque. Hearty soups are the best and yours sounds excellent. Lemon juice is very good for your health and well being as is water.
ReplyDeleteI had no Butternut crop this year. I used to have a whole barrow-full in the past.
DeleteI love home-made soup - even the most sludge-like is better than anything from a tin.
ReplyDeleteIt was a vegetable soup with roughly chopped Spinach to finish. It did look a bit swamp-like, but it was very good.
DeleteButternut squash soup in the slow cooker
ReplyDeleteButternuts are a wonderful addition to almost everything!
DeleteI eat soup 52 weeks a year.
ReplyDeleteI think you're very wise. It does get a bit hot here for soup in the Summer, but otherwise I'd do the same.
Delete