Just over 4 years ago I decided to have a career change, after a 20-year career in the luxury hotel and food industry. Now living in Adelaide with my wife and daughter Chloe, I have recently finished a Bachelor of Medical Science – specialising in Neuroscience & Physiology and Pharmacology & Toxicology. This year I will be completing my honours in the motion vision lab, here at Flinders University, where I will be investigating attention and inhibition of visual stimuli in hoverflies.
I have had a very lucky life – traveling the world, living in other countries, meeting many different people from all walks of life and having my work published internationally in food magazines and newspapers.
So much for Flies in soup!
On the topic of soup, the history of soup is probably as old as the history of cooking itself. Food historians tell us that soup evolved according to the availability of local ingredients and the palates of the local population. For Italians, it was minestrone while the Russians developed borscht and the French had a penchant for onion soup.
The technique of boiling various combinations of herbs, vegetables and meat in one pot probably didn’t take root until waterproof and heatproof containers were developed around 5000 years ago.
This was something of a revolution in food preparation as it meant people could extract maximum nutritional value from animal bones and other foods that could not otherwise be easily used.
The modern word ‘soup’ is derived from the old French word sope or soupe. The underlying meaning is to do with the notion of ‘soaking’ (as in to soak a piece of bread in liquid or pour broth on to bread). In fact, to cooks in the Middle Ages, soup was primarily a piece of bread soaked in liquid. Diners would use the bread instead of a spoon to sop up the remaining liquid. Generally consumed at the end of the day, this meal became ‘souper’ or ‘supper’.
In our house, any time of day is wonderful for soup. This week I’d like to share our family Farmhouse Vegetable Soup recipe which is laden with winter vegetables.
Naturally, home-made stock is far better, but if time is a little short, a pre-made liquid stock will do the trick.
Farmhouse Vegetable Soup
1 tbsp Olive oil
1 Small onion roughly chopped
½ Small fennel bulb cubed
1 large carrot sliced thick
1 stick of celery thickly sliced
10 Asparagus stalks cut 2cm pieces
200 g Swede cubed
200 g potato, peeled and cubed
1 bay leaf
1 large sprig of fresh thyme
2 Large sprigs of parsley
1 can chopped tomatoes or 400 g of Fresh tomatoes roughly chopped seeds in
600 ml - 800 ml vegetable stock (I prefer home-made)
Salt and pepper
In a large saucepan heat the oil. Add the onion and cook for about five minutes, stirring occasionally, or until the onion is softened but not browned.
Add the celery, carrot, fennel, swede and potato, and cook for a further five minutes or until slightly softened. Tie the bay leaf, thyme and parsley sprigs together into a bouquet garni. Add to the pan, together with the stock, tomatoes (with their juice), peas and asparagus. Season to taste and bring to the boil, then cover the pan and reduce the heat. Simmer gently for 45 minutes or until all the vegetables are tender.
Remove the bouquet garni and check the seasoning. If you’re using a pre-made stock, you may not need to add any more salt. Sprinkle the soup with fresh cracked pepper, serve piping hot.