Thursday, November 29, 2012

Soup for a windy day


When we arrived back in the Port, the weather was a balmy 15 degrees. However, the last few days have seen winds gusting well over fifty kilometres an hour with the temperature about 12 degrees. The beach is covered with dead sea grass and a lone log. Last night one of our neighbour's trees broke in two and this morning at the Nautica, our morning coffee stop, the tops of some waves were breaking over buildings that house gear for the fishing boats. Needless to say the boats have been in port these last few days. It is very difficult to walk any distance or even open the car door. Even the few windsurfers in the bay are having difficulty with the high winds and choppy seas. At night we hear a lot of creaking and something banging in the wind. After much exploration the banging remains a mystery.

Tuesday saw us in Figueres at the local market stocking up on fresh fruits, vegetables, nuts, eggs and water buffalo cheese. It is so lovely to move from stall to stall picking out your food from the vast selection. Some things you just won't find at the market because they aren't in season. There wasn't a fennel bulb in sight.

We always have home made soup on the go. It was time to make minestrone using an old Italian friend's recipe handed down from his grandmother. I love how Italian men are such good cooks. I have halved the recipe. Just in case you want to warm up on a cold day, here it is:

Dino's Minestre

Ingredients
  • 1 large onion
  • 10 cloves of garlic
  • one half (maybe less depending on your taste) hot pepper
  • 4 potatoes
  • 2 carrots
  • 2 pieces celery with the leaves on
  • zucchini
  • bay leaf
  • small handful of marjoram
  • small handful of oregano
  • 1 tablespoon of fresh rosemary chopped
  • salt and pepper
  • 4-6 cups of chicken or veggie stock
  • 1-28 ounce can of tomatoes (use good plum tomatoes....San Marzano or whatever you can get)
  • 1 jar of cannelloni beans drained and washed
  • A handful of parsley
Cooking
  • Put 2 tablespoons of olive oil in a pot. Add onion, chili pepper, garlic, plus the rest of the veggies. Cook up.
  • Add stock, bay leaf,marjoram, oregano, rosemary, salt and pepper to taste.
  • Add can of tomatoes. Take a tomato at a time out of the can, squish in your hands and add to the pot. Add the juice as well.
  • Cook for 20-30 minutes.
  • Add the beans in the last 6 minutes.
  • Add the parsley at the end.
I had some fresh basil I stirred in at the end. This soup will last for three days and then we may freeze some. It is delicious and so good for you.

Looking outside, the wind has died down and the sky is a beautiful blue. Let's hope it stays like this.

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