Catering For Others
Deborah Dooley runs ‘Retreats For You’ in the heart of the Devon countryside. An experienced journalist and writer, Deborah runs Writers Retreats which give space, peace, time and pampering to writers so all they have to do is – well – write. Judging by the appreciative comments on Deborah’s website, this has resulted in many thousands of quality words being penned.
Courses For Writers
Because Deborah herself is a successful writer, she is able to give knowledgeable advice, help, encouragement and may be a little constructive criticism in just the right quantities, to enable writers to achieve their own aims and ambitions.
Deborah also provides pampering weekends for Mums and a peaceful retreat for anyone that needs it. She also offers Bed and Breakfast. She looks after her guests well, including providing, possibly the most important thing, excellent food and wine.
Deborah loves to make great soup and serve it along with her delicious home made bread. So when she offered to share one of her recipes for Penny’s Recipes, I was delighted.
Tired Salad Soup
So here is a great recipe to help to use up salad leaves that may have gone beyond being included in crisp green salad and may otherwise have been destined for the compost bin. Recipes which use leftovers and over ripe fruit and veg that is almost past it can help us all to reduce waste – and save money! This one could become a real favourite
The imprecise quantities will hopefully encourage you to experiment with what you have available to you in the cupboard, fridge or garden!
Tired Salad Soup
- 2 tablespoons olive oil
- A little butter
- 1 onion peeled and sliced
- Tired salad leaves chopped
- 2 potatoes left over or raw (peeled and chopped)
- 600ml stock
- Dollop white wine
- Couple of spoonfuls double cream
- A few fresh basil leaves
- Salt and black pepper to season
- Heat the olive oil and a little butter and gently fry an onion until soft but not brown
- Stir in chopped tired green leaves of any kind
- Toss until thoroughly wilted, add a couple of left over cooked potatoes or chopped raw potatoes
- Stir and add roughly a pint of vegetable or chicken stock – either home made or a cube
- Add a dollop of white wine
- Add the splodge of cream, and sea salt and freshly ground black pepper to taste
- Chop some fresh basil and stir in
- Simmer for an hour or so and then whizz up until smooth and creamy
- Add more salt and pepper if needed
- Swirl a little more cream and sprinkle more chopped basil on top before serving
- Serve with crusty, bread – homemade if possible
Hi this recipe is genius, might try it today. Just wondering if its possible to freeze it?
This soup should freeze perfectly – although I would leave out the cream and stir some in when you serve it up. Let me know how you like it.