The book says: A traditional soup that never fails to please, whether it is made with milk or, more luxuriously, with a generous amount of cream…
…and fail to please it did not…oh no.
So with the freezing weather setting in I thought it better to dwell less on my cold induced slurred demands for Creme Brulee Lattes and frozen tootsies and instead go back to a trip I took last year with Grandfather Souperior (my dad) to Sunny South Africa where I treated my African family to a bit of soup (they treated me to a massive meat feast and two weeks of accomodation so it was a bit of a weak trade-off, but it’s the thought that counts right). So it was only fair that I made one of my most decadent and delicious soups…my idea of decadent is a soup that contains meat just so you know (we are in a recession in case you hadn’t noticed! Tsk).
I make this soup quite a lot so it would be unfair to pretend to you all it was my first time, I KNOW this soup is a winner. I have often made it in an attempt to woo people, and also made it to potentially soften the blow that they are being…let go…no one likes to be dumped on an empty stomach right? So be warned, if I ever make this soup for you, you are either about to be seduced or cut loose (direct family, this obviously does not apply to you).
So seeing at though I was in South Africa I decided I would source all my ingredients by bartering for them at the local markets.
Haha, not really readers, I actually got most of my ingredients from a South African version of Marks and Spencers, this is probably caused by the fact that Grandfather Soup almost got us killed or robbed on several occasions with his fast and loose interpretation of the ‘Rules to staying alive in Africa’ and his massive bum-bag, which he insisted on wearing everywhere. Highlights included the time he crashed into the garage with the hire car meaning it wouldn’t shut and invited friendly strangers into the house for tea and biscuits (bear in mind everyone in South Africa has fenced off houses and secure garages to stop these ‘friendly strangers’ from getting in and taking me on an excursion around Joubert Park, described on one website as ‘one of the most dangerous public spaces’ in the city of Johannesburg. On our return my aunty said we must have only been spared by gangsters and muggers, as our aura of complete nonchalence at strolling around this outwardly unassuming den of inequity, must have made them presume we could only be journalists…
So needless to say, I did survive my trip, on with the soup!
The first step is to chop a lot of potatoes and onions, I always love a soup with a potato base as it adds that soft comfort factor.
Then you need to chop your fish. I used smoked haddock for its lovely strong flavour, much preferred to normal haddock.
Add ‘erbs and stock and cream and simmer all together.
And finally, serve with delicious carbs.
And so…HOWZIT Tastin’ bru?
The soup went down a storm, it always does. It warms you right through and with the fish just cooked for a little bit at the end, it remains soft and tasty. The use of smoked fish instead of unsmoked gives it a lovely yellow colour as well to brighten up a cool winter’s day.
Cost: 7 pound signs out of 10
Tastiness: 8 tongues out of 10
Complexity: 5 Labyrnths out of 10
Overall: 7 Ladles out of 10
Skinless smoked haddock
Salt n Pepper
So there we have it, an amazing, life threatening and affirming trip which I will never forget. To end I will leave you with a couple more pictures from my trip:
Peace out, stay tuned for my next soup: ‘Grandmother souperior’s famous Christmas gloop soup’.