"Rough winds do shake the darling buds of May..." 18th Sonnet, William Shakespeare
May rushed in and the weather changed bringing March winds, April showers and a visiting friend. It was bank holiday weekend, the River festival in Hereford and the Spring Greens Fair at the Court of Noke. Cold rain couldn't quell a cheeky Charleston down the hidden fairy paths as the band played. Soup cooked in smoky cauldrons warmed us up as we huddled by the fire-pit making new friends and spooning up scrumptious mouthfuls from enamel bowls. Then the sun came out, we climbed up to the ancient Shobdon arches and surveyed the countryside and listened to light aircraft and bees buzzing in true magical May fashion. That was until we ran back home for supper and to watch a million old episodes of the Darling Bud's of May, that I'm sure was the prod that induced me to buy a vintage 1940's skirt next day. (I'll show you later) I learned to follow a crochet pattern thanks to my sweet friend/sister-in-law as she crocheted a basket for me from twine that we bought here. I'll tell you about there later too. You may not believe this reading my blog but there are a million things I would rather do than go shopping, unless it happens to be to that amazing shop.
Here's my version of the soup that we ate at the spring green fair:
Puy lentil and coconut milk
- One white onion peeled and finely chopped
- A cup of washed Puy lentils
- Two crushed garlic cloves
- Two finely sliced sticks of celery
- Three of four mushrooms, finely chopped
- One peeled and grated carrot
- A small piece of ginger root, grated finely
- A little ground cumin, coriander, turmeric
- A teaspoon of tomato puree
- A can of coconut milk
- Vegetable stock.
- Sea salt
- Warm a tablespoon of coconut oil or alternative in a heavy bottomed saucepan, add the onions and cook until caremelised.
- Add the garlic and spices and cook out for a few minutes, stirring to ensure that they don't burn.
- Add the vegetables and a teaspoon of tomato puree, stir well, cook for a few minutes stirring all the time.
- Add hot stock or water and the lentils, bring to the boil then reduce the heat. Cover and cook for about twenty minutes or so until the lentils and vegetables are tender.
- Add the coconut milk in the last ten minutes. I like to use one that has coconut cream at the top to add extra creaminess to the soup.
- Check the seasoning and then serve with a sprinkle of fresh coriander.
I love this creamy mellow soup but if you like a little more heat you could always spice it up with a good hit of chilli.
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