The autumn so far has been a miraculously fine one, but today dawned – in so far as it dawned at all – as the sort of day where soup was needed.
I had Jane Grigson’s recipe for Potage Esau in mind which is mostly bacon and lentils, although I’m guessing the bacon part is non-traditional. We had plenty of bacon (cheap soup cuts from the butcher) and the other half’s policy of buying big bags of lentils from the ethnic section of Tescos for pennies instead of small beautifully packaged bags of lentils from the posh ingredients section for pounds meant we also had plenty of lentils, but we had no onion and you can’t make soup without an onion*.
One quick forking later, and the deed was done, and the body dismembered and disposed of in time-honoured fashion. He didn’t exactly yield much (am I supposed to be earthing them up to get more of the white bit?) but his contribution was noted. And while the quantities of bacon used meant that the subtle home-grown flavour of leek wasn’t exactly to the fore, I’m sure he wasn’t sacrificed in vain.
*Although in my vegetable-fearing youth I regularly omitted the onions from recipies and I’m still here. I’m sure they’re necessary though.