14.03.08: Pumpkin & Split Pea

The Soup Kitchen reveres Delia Smith, even when having a gentle dig at her for promoting McCain's frozen discs of mash potato as a soup thickener. But of course there are people who just don't have the time, inclination or skillz to mash! These days, Deals is driving a vehicle called How To Cheat At Cooking in which she cuts corners by incorporating readymade products into her recipes. In that spirit, I offer this interpretation of my friend Jennifer's soup, the secret ingredient of which is a 425g jar of Loyd Grossman's Jalfrezi Sauce.

To make 30 portions, you'll need 2kg of yellow split peas and a couple of pumpkins, or one big one. I saw some lovely green skinned pumpkins in East Street yesterday, but today they were gone and so I had to haggle with a wily Jamaican pumpkin purveyor instead and pay his price. Not that I minded, because his pumpkin was every bit as good as he claimed and he was grateful for all my change. Plus, with a couple of the Scotch bonnets left over from t'other day for added heat, I could (and did) claim that this soup is coming direct from JA:

1. Soak the split peas overnight and start by boiling them up and simmering for at least half an hour.

2. Finely chop a mirepoix of onion, carrots and celery, about a pound or half a kilo of each. As this soup will not be blended, it's important that the dice is small and neat. And a couple of de-seeded and minced Scotch bonnets (left), or more if you dare, but be aware that these peppers are HOT.

3. Sweat the mirepoix over medium/low heat in a good splash of oil in the bottom of your soup pot with the lid on to preserve moisture, taking it off every few minutes to stir the contents with a wooden spoon and prevent them from sticking or burning.

4. While the mirepoix sweats, peel the pumpkins, remove their seeds and dice their flesh into centimetre cubes.

5. When the mirepoix has cooked down and begun to caramelise in the bottom of the soup pot, add a dessert spoonful each of ground jeera 'n' dana (cumin and coriander), stirring it into the mixture. Then add the jar of Loyd's jalfrezi sauce and the contents of a tin of tomatoes, stirring that into the mirepoix as it continues to cook.

6. Now add the diced pumpkin, stir, cover with two litres of boiling Marigold bouillon, turn up the heat and bring to the boil. Add another couple of litres of bouillon and simmer for ten minutes or so before adding the peas.

7. Now add the cooked split peas with a further two litres of Marigold bouillon, making six litres in all. Stir the soup so that it's well mixed and simmer for a further ten minutes. The soup will continue to thicken as the split peas disintegrate.

8. Check the seasoning. If you've overdone the chilli, calm down the flavour by grating creamed coconut into your soup. Garnish with freshly chopped coriander as you serve.

19 people enjoyed this soup, which was an improvement on the day before, but the experience was a lot more pleasant. A small party came in from the Buddhist Centre up the street, where Ira doesn't cook on Fridays, and one of them also tried a bowl of yesterday's left over cauliflower soup. As did Joe, because he's a bit young to appreciate chilli. Several of the Soup Kitchen regulars lingered over second bowls and wrote compliments in the dairy: 'legendary - makes me sweat in a good way.

12.03.08: Carrot 'n' Ginger + Chilli

Carrot and Ginger. Or is it the other way round?

Daisy was absent with the sniffles today and so Rhiannon made the kind of pungent soup that would probably have made her better if she'd had any. But, seeing as Daisy stayed under her duvet, all her soup got eaten by others. Fantastic it was, too, with gob-smacking flavour: ginger upfront, hotly pursued by the almost smoky Scotch bonnets; the carrot coming through nonetheless, with the tang of fresh coriander, as garnish. 'Twas truly, deeply, madly orange.

20.02.08: Double Tomato + Flat Bread

I've noted before how there's often an abundance of tomatoes-on-the-turn down at Nine Elms and nearly always loads of herbs. Following yesterday's freegan tomatoey soup, Daisy and Rhiannon came back from their foraging expedition with much the same ingredients, plus tinned tomatoes and puree, with which they created what Daisy described as 'double tomato trouble with a touch of lemon thyme and chilli, lashings of basil and some dill'. In other words, 'we made a beautiful red concoction' which went down so well that it all went PDQ.

I didn't get to try it myself, as I was staying out of the way at lunch time to give those committee members who have made assumptions about the Soup Kitchen the opportunity to visit and see for themselves. Consequently, neither did I get to try Nathan's amazing Mexican flat bread (pictured) that he baked especially for the Soup Kitchen. Nor did I get to scoff any of the cakes that Jan brought in, which were leftover from her birthday BBQ the night before. Happy birthday, Jan!

18.02.08: Spicy Red & Black Bean

I haven't concentrated too much on listing Almost Perfect Recipes, but I'm pretty confident of this soup, which began as my twist on Dal Makhani on 16.11.07, continued on 03.12.07, and bridged Xmas/NewYear. So here goes (these quantities serve about 25):

For the mirepoix: 500g Onion, 500g carrots, 500g celery, half a dozen cloves of garlic, red pepper paste (biber salçası)
Main ingredients: 1kg red kidney beans, 750g black beans, 250g black lentils (urid/urad), 5/6l Marigold bouillon
Spices: ground cumin (jeera), chilli powder/cayenne, 50-100g creamed coconut

1. Soak the red and black beans overnight in separate bowls.
2. Start by rinsing the beans and boiling them in seperate pans, simmering for about 45 minutes, until soft. The black lentils (urid) should be boiled for about 20 minutes.
3. Roughly chop the mirepoix and sweat the chopped vegetables with the peeled and crushed cloves of garlic (add more if you like garlic) in a generous splash of oil in the bottom of your soup pot with the lid on, removing it every few minutes to stir the mixture and ensure it's not sticking. Let it cook down for at least 15 minutes.
4. Add cumin and chilli powder to taste: say, a couple of desserts spoons of jeera and not quite a full dessert spoon of chilli powder (add more if you like chilli).
5. Add the red pepper paste (biber salçası), which comes in sweet and piquant flavours. Choose the one you prefer and use as much as you like, but 200g is probably enough.
6. Add three quarters of the red and black beans, reserving some of each to add to the soup later, in order to vary the texture. Cover with four litres of Marigold bouillon and bring to the boil, simmering for ten minutes (so long as the beans are cooked).
7. Liquidise the soup.
8. Add the reserved red and black beans and the cooked lentils to the soup with another litre or more of Marigold bouillon (depending on how thick your soup is and how thin you want it to be) and return it to simmer.
9. Grate creamed coconut into the soup to thicken it and, perhaps, to balance the chilli. Again, the exact quantity is up to you.
10. Serve garnished with a swirl of fresh yoghurt.

Sorry about the lack of a photo (not even the new cliche blackboard shot). Wasn't really feeling myself today after a rough w/e and made this soup on auto pilot, serving 19 bowls and taking about £23 donations. Several of the soup suppers were similarly rough, so this hearty number went down well with all.

23.01.08: Sweet Potato with Red Peppers & Chilli

Returning to the Soup Kitchen following their successful debut last Friday, Daisy and Rhiannon, assisted by Holly, made (according to the new log bok) 'a splendid concoction of the following: sweet potato, red peppers, carrots, chilli, coriander... and a little bit of love'. Sounds delish, no? Well, apparently, it was. I saw, apparently, because I never got to try it. Instead, I spent most of the day trying to get to Tooting: first on a Northern Line tube train that couldn't get past a broken signal; then on a 155 bus for which I had to wait nearly an hour while several buses packed to the gunnels with disgruntled tube passengers sailed by. Cheers, TFL.

Anyway, I digress. Digress while standing at a bus stop near the Oval re-reading a dogeared copy of Metro, that is. When I got back, the soup was all gone and, heinously, our talismanic frog pot that we used to collect donations was in smithereens! According to Daisy - in loco parentis - it leapt off the counter and croaked on the floor. I don't know how she can joke about it. I was very fond of that hungry frog and it served us well over sixty full days of serving soup. But all must pass. So, farewell then, amphibious Friend of Soup. May you attain in this last leap the lilly pad of Nirvana.

20.11.07: Sweet Potato & Chilli

Lou overslept and then she got a shock, down East Street, at the price of sweet potatoes. The ones she got were Jamaican, apparently, and therefore more silky smooth in their texture than other sweet potatoes, such as the kilo bag from Somerfield that I chucked into the pot. Following this recipe to the power of six, Lou paid £13 for 3.5kg of the Sexiest Sweet Potatoes from Jamaica (I added another kilo) and six chillis. Six of those mean little red Jamaican chillies. Maybe they weren't yer actual Scotch Bonnets, but those chillis were hot, hot, hot.

So this was a hot soup. Lou sprinkled paprika across its surface, but those chillies were overwhelming. Happily, there was yoghurt in the 'fridge for those who don't like it so hot. Rather than Gruyere, Lou garnished her soup with coarsely grated Red Leicester, which worked for me. It was a damn fine soup on a cold and drizzly day and I had seconds. Lou only counted out sixteen, though it's not clear if that's bowls or people.

We seem to be stuck on 16 this week, but hopefully the numbers will pick up now that I've put one of the new fliers through every letterbox on the Pullens. The design of these fliers - the back side of which is below - was donated by Stuart Pickering and the printing was done for nothing by a geezer who works nights and is happy to remain anonymous. Thanks to both;-)

The Tenants' & Residents' Association had a meeting tonight, which voted in favour of a funding application for a Small Grant from the tenants' fund for equipment, so I'm hoping that we'll soon be able to spend around a grand on: a water purification system; a stainless steel soup pot to replace the aluminium one we're currently using; a 10 litre soup kettle to keep the soup warm and free up the stove top; a toaster to make toast; and a rice cooker.