Final Friday Feedstuffs

August draws to a close and there are hints of the change of seasons for most of us. Today is also the third anniversary of my mother's passing so, quite naturally, she is being thought of fondly at this time.  One of the great memories is mother in the kitchen.  Very fond of the various pulses, she was determined that we would have two or three non-meat meals a week. Her white bean bake is a firm favourite and of course there were endless variations on using lentils and legumes in soups and stews.

Soups.  This came from grandmother through our mother to each of her children.  "Soup and a roll will always see you right!" she'd say.  This is recognised in many cultures.  Not without reason did a certain book of two decades ago take on such a huge following.

Almost more than the famous 'cuppa', a bowl of hearty soup and a sandwich or filled bread roll can nourish and satisfy and aid recovery at all levels; especially when shared.

I first made the following recipe (adapted from a cookbook mum gave me whilst I was studying for my Domestic Science exams at school) for a family alternative Christmas dinner about 30 years ago. If used as a starter, exercise caution in the portions as it is extremely rich and filling.  Otherwise, make gourmet sandwiches to go along with, and you have a superb meal.  Mum loved it and I hope you will too.

"Three Cheese Soupreme"

 

Ingredients;

      One head of broccoli, washed and chopped into florettes – the stalk can be finely diced (should be about 500gms)

      100gms Red Leicester/Matured Cheddar cheese – grated

      100 gms Philadelphia cream cheese

      100 gms Stilton cheese – crumbled

      2 Knorr vegetable stock cubes

      1 ltr water

Method;

Put the broccoli and stock with water into soup pan and bring to boil.  Simmer until broccoli is fork-soft.  Cool, then blend till smooth.  Return to heat and add the cheeses.  Bring together with a whisk and ensure total melting.  Serve hot with extra cheese sprinkled on top - for presentation you may reserve one or two florettes as you see in the photo.

This quantity might serve 6-8 as a starter dish; or four servings as a meal dish.  The cheese can be varied also.  You may wish to use only one or go mad and try adding five... (that was one of those 'meno moments' and resembled fondue...ahem) the cheese should all be meltable though. Wenslydale, for example is not so good - though it is lovely crumbled on top!  

Other variations, for those who can't release their attachment to them, is the addition of onions and/or tomatoes - but be very very careful as this can really alter the delicate balance. It would suit the single cheddar version though.

A further variation can be to add a medium sized potato with the broccoli or a couple of Jerusalem artichokes...  Go on, have a go and make it your own!!!

With Love from me and mum.

YAM xx