I didn't really need to cook today. Yesterday's stew and salsa is plentiful for tonight and lunch remains something-on-bread (currently houmous, with some tomatoes and leftover bits of herbs). The bread is increasingly stale, but not to crisis point. I have a prescription to collect (I hope) tomorrow at Boots, so I can justifiably fetch one or two other bits.
But on the other hand, I really, really needed to cook. Last night's news of proper, full-time, no-excuses lockdown has hit lots of people, I think. I'm claustrophobic at the best of times, and don't love my little flat, so being in solitary for a month (best case) feels pretty dire. I reacted quite badly, enough that twitter folk flooded round to support (for which, thank you). Although it was a bit better this morning, I needed to *do* something, instead of emails, scrolling and feeling worse and worse.
And besides, I had asparagus. When I shopped for my parents yesterday, I went to the veg stall, and they had lots of stuff available, including seasonal produce. So I bought myself some sparrowgrass for company. I also had a tiny onion, the kind that would usually be a bit annoying as it wouldn't give enough for a recipe. But for a small soup, it'll do.
The soup isn't fancy: just stock made from the tough ends of asparagus, added to that small (softened, chopped) onion, with the nicer bits of the asparagus boiled in this c10-15 minutes till soft.
I've reserved some of the asparagus heads to wilt in tomorrow when I'm eating this (and chucked a few others into the stew for tonight). I will liquidise what I've made tonight, and add some leftover dill. I think I've got an open Greek yoghurt too, in which case I will splodge some in. Lemon possible but tbc.
Does this post count as a cliffhanger? Maybe. I'll let you know how the soup turns out. What I do know is that I feel better for having done something with my hands today, and for the promise of something nice for lunch. That much, I can currently control.
But on the other hand, I really, really needed to cook. Last night's news of proper, full-time, no-excuses lockdown has hit lots of people, I think. I'm claustrophobic at the best of times, and don't love my little flat, so being in solitary for a month (best case) feels pretty dire. I reacted quite badly, enough that twitter folk flooded round to support (for which, thank you). Although it was a bit better this morning, I needed to *do* something, instead of emails, scrolling and feeling worse and worse.
And besides, I had asparagus. When I shopped for my parents yesterday, I went to the veg stall, and they had lots of stuff available, including seasonal produce. So I bought myself some sparrowgrass for company. I also had a tiny onion, the kind that would usually be a bit annoying as it wouldn't give enough for a recipe. But for a small soup, it'll do.
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| Tiny onion meets its fate |
The soup isn't fancy: just stock made from the tough ends of asparagus, added to that small (softened, chopped) onion, with the nicer bits of the asparagus boiled in this c10-15 minutes till soft.
 | |
| Unphotogenic but necessary simmering phase (stock pan to right) |
I've reserved some of the asparagus heads to wilt in tomorrow when I'm eating this (and chucked a few others into the stew for tonight). I will liquidise what I've made tonight, and add some leftover dill. I think I've got an open Greek yoghurt too, in which case I will splodge some in. Lemon possible but tbc.
Does this post count as a cliffhanger? Maybe. I'll let you know how the soup turns out. What I do know is that I feel better for having done something with my hands today, and for the promise of something nice for lunch. That much, I can currently control.
Soup is very comforting and making it even more so - sounds lovely
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