FOWC with Fandango: Lunch

At midday I am on my own. My son is working and does not come home until evening, so I am left to my own methods. As I cook a meal in the evening it is usually something short and sweet (or savoury) for a bite at lunch. I have now discovered that making your own soup is simple and whilst it is cooking you can always do something else, like dusting, or hoovering etc. I have also discovered that soups are a worthwhile adventure. Just have a look in the fridge in the vegetable section and you are bound to find something worthwhile cooking for a soup. Here I found some tomatoes. First of all I put them for a few minutes in boiling water and then I can remove the skins. Who wants tomato skins floating around in the soup.

I then chop a shallot and clove of garlic and fry it with the chopped tomatoes in some butter for a few minutes. I then add about 3 deziliter of boiling water (enough soup for one person) and let it cook for about 20-30 minutes adding some bouillon and any other spices to your taste. Of course some pepper and for those that like it hot, perhaps some chilli.

In the meanwhile I deal with some other chores I might have.

As I like some fresh herbs on my soup, I now chop them. In this case it is parsley. And now is the part I quite enjoy.

I take this mixer (or whatever it is called) and stir it in the soup to make a fine liquid with a nice tomato taste.

And this is the finished product. Nothing from a paket, all my own work. I also like adding a little cheese afterwards.This does me nicely for a tasty lunch.

FOWC with Fandango: Lunch

4 thoughts on “FOWC with Fandango: Lunch

  1. If I’m cooking a ham, I usually use the slow cooker. Once the ham is removed, I add more water, a stock cube and a selection of vegetables, depending on what I have and what mood I’m in. This week I made pea and ham soup by adding cubes of home-cooked ham (you can use cooking bacon). I drained a tin of peas and added those together with a boiled potato. Bring it to the boil and use the stick blender to puree it. Lovely with some buttered crusty bread.

    Liked by 1 person

    • I am with you on that one, although the ham i cook is usually precooked in a plastic bag an I just have to warm it up – about an hour. i also make pea and ham soup or with bacon, but use frozen peas. i havn’s tried it with potato, but can imagine it would make the soup thicker. And now i know the name of the instrument in english, of course a blender. After 55 years speaking Swiss German you tend to forget the names in English, especially “new” gadgets-

      Liked by 1 person

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