13.04.08: Cauliflower, White Bean & Fennel

Strange day. Uneasy atmosphere, with funereal talk and the news of Irene at no.89 having been burgled. I've got used to shifting most, if not all of the soup and seeing twenty three friendly faces, but today I struggled to serve 14 bowls to lost souls, same as the day we started, on 01.10.07, when cauliflower was also involved. Not that I'm blaming the caulis, mind, nor Kai, who helped to make this soup. It was inspired by the sight of perfectly decent looking cauliflowers on a stall down East Street for 70p each. I bought five. I thought the combination with fennel and white beans was pretty good when I first tried tried it on 14.01.08, but I got left with loads and served it up again the following week. Still, the version with turnips I did at the beginning of last week went down well. So, I thought I was onto a winner. Mmm...

I'd intended to produce a definitive recipe, but now I can't be bothered and so I'll keep it concise: sweated mirepoix augmented with three bulbs of fresh fennel; seasoned with fennel seed and powdered turmeric; added cauli stalks and leaves, reserving the florets, covered with two litres of Marigold bouillon; added three 800g cans of butter beans and another 2l. bouillon; simmered for ten minutes and rested for five before blending. After blending, returned pot to heat and added cauliflower florets with a final 2l. bouillon (making six litres in total) and simmered for ten minutes before blending again, just enough to break up the florets, leaving some texture in the soup. Served garnished with chopped Spring onion and scattered fennel seeds. Yum, yum? Ho, hum!

07.03.08: Butter Bean & Parsnip

I soaked a couple of kilos of butter beans over night in the expectation that there would be someone to help me shuck their skins off this morning. Wrong! So, that was an unexpectedly happy hour, which put the time of soup readiness back to nearly one o'clock. By then, Iaxte and baby, plus husband, had been sent away once and returned already, hungry. Happily, they declared the wait for this super smooth soup to have been worthwhile.

The news from my (provisionally) favourite cheap veg. stall down East Street is that the character who runs it has learned a new word and it is the South London diminutive of 'brother' that's usually used only by close friends, innit, bruv? However, it's hard to take exception to inappropriate expressions of familiarity, I've found, when they are made by a Breugelesque bloke of indeterminate Eastern European origin who is sorting you out with 3 kilos of parsnips, a head of celery, half a kilo of carrots and a packet of three garlic bulbs for a fiver, bruv.

I made the soup in my usual way: starting with a sweated mirepoix with garlic, ground jeera 'n' dana (cumin and coriander); adding the diced parsnips to the soup pot, covering with four litres of Marigold bouillon, boiling and simmering for twenty minutes with the de-skinned butter beans; resting the cooked soup for ten minutes and then blending it, adding a further two litres of bouillon, until smooth and silky. I garnished each bowl with a teaspoon of finely chopped Spring onion.

04.03.08: White Bean and Cauliflower with Turnip

This soup started out last night as a half kilo bag of haricot beans that I put in to soak over night with the vague intention of marrying them with cauliflower and maybe using gram flour as a thickener. But then, buying veg. in East Street, I picked up one of those stainless steel bowl bargains, probably a couple of kilos of turnips gone a bit soft. And then again, buying bread at Oli's, I picked up a couple of 800g cans of butter beans. So, this soup was going to be thick enough with no need for flour.

Back at base, I boiled the soaked haricots for half an hour while I chopped and cooked a mirepoix of onions, carrots, and celery - roughly half a kilo of each - with the peeled cloves of half a head of garlic and sweated the diced veg in a splash of vegetable oil in the bottom of the soup pot, keeping its lid on to preserve the moisture, but stirring frequently to prevent sticking. That's what I usually do. Then I seasoned the slowly cooking mirepoix mixture with turmeric, ground cumin and ground coriander, about a dessert spoonful of each.

I peeled and roughly diced the turnips, adding them to the pot and mixing them in with two litres of boiling Marigold bouillon. I removed the florets from four cauliflowers, discarded the outer leaves and diced the stem, adding the dice to the pot. I drained the contents of the two cans of butter beans and added them to the soup, which I brought to the boil and simmered for about ten minutes before adding a further two litres of bouillon and the cauliflower florets. I brought the soup back to the boil and simmered it for ten minutes before turning the heat off and leaving the pot to cool for ten minutes before blending.

While blending the soup, I poured in another couple of litres of Marigold bouillon - making six in total - and when the soup had achieved a smooth consistency, I added the cooked haricot beans and returned the pot to the hob. Served with copious freshly-chopped parsley, I thought this was a pretty fine soup. V. Soup Kitchen and, in our finest tradition, 23 persons were served (several of whom had seconds).

Joe (right) and Esme (left) did art today: Esme's lady with chicken is shown.

18.01.08: Harira + Café Cairo

Café Cairo in Landor Road was a fixture on the South London landscape, renowned for the unique atmosphere of its tent-out-the-back, where one could recline on cushions and smoke a hookah while sipping mint tea. That's all past tense though because, after a succession of break-ins, the tent went up in flames last November on the night before Bonfire Night. While its operators seek new premises, the Cairo crew came to the Pullens Centre for a fund raising evening and, seeing as it takes them so long to set up their extraordinarily rich interior decor, I suggested that they should make soup at lunchtime, too.

Harira - extolled on soupsong.com as 'quite possibly the best soup in the world' - is the Middle Eastern meal-in-a-bowl that's traditionally served to break the day's fast during Ramadan. This is Daisy's hand-written recipe for a vegetarian version:

(Heat oil and fry onions and garlic 'till soft. Add parsley, ginger, black pepper, turmeric, cayenne, paprika, ground coriander. then add potatoes, carrots, celery, green lentils, tomato puree. Stir well and add processed tomato (i.e.: fresh or tinned tomatoes that have been whizzed in a food processor), then stir again and add enough water (or light vegetable stock/Marigold bouillon) to cover all ingredients well and bring to boil. Simmer for 30-45 minutes, concentrating the flavours and reducing the volume of liquid to make a thickish broth. Then add chickpeas, white beans, and vermicelli. Cook for a further 5 minutes, until the vermicelli softens, and add lemon juice and salt to taste.)

Not only was this soup was a great success, so too was the evening's event, with many people remarking that they'd never seen the Centre looking so fabulous. Café Cairo will return to 184 Crampton Street on February 15th (that's Valentines' Day + 1) while Daisy and Rhiannon will return to the Soup Kitchen next week.

Day 17: Butter Bean

Lou followed this recipe for 'Judy's white bean soup with chilli oil' from BBC Good Food but called it Butter Bean because (a) yesterday's soup was a White Bean (b) she used butter beans and (c) we dunno who Judy is. Somebody to do with Cary Grant, is it?

I left a 2kg bag of butter beans to soak overnight, but the bowl I put them into wasn't big enough and not all those beans got properly soaked, which made things a bit tougher for Louisa when it came to shucking them out of their skins this morning. As it says on the Beeb Good Food, 'it's a laborious job, but worth it'. Happily, Jen came to help and, it being half term, she brought Shanti (14) along.

I wasn't watching, but imagine Lou followed the recipe, scaled up with six litres of Marigold bouillon, and she certainly produced a really rich and buttery, beany soup that did exactly what it said on the blackboard. In the log bok, Shanti wrote, 'wosent that nice and looked like costerd' (sic) which does kind of make you wonder what they're learning in skool these days.

Appropriately, since it's the 23rd, Louisa shifted twenty three bowls of her soup and was honoured to have Irene (left) climb the stairs to sample it. She was so impressed she said she'd be coming back every day from now on, so we have a big rep. to live up to.

Soup Maker: Lou
Soup: Butter Bean
Garnish: Thyme, sweet chilli sauce
No. of bowls served: 23
Expenditure: £12.47
Donations: £29.49
Running balance: +£143.32