It’s been raining for more than a week. And it’s not the mist that you normally have in spring. There were downpours so heavy that Ashleigh and I both got drenched from just hopping out of the car and to the front door. And yesterday, we went to Cambridge for the day (long story there, but it involves the mini breaking down and we came back in a rescue truck, which I was quite pleased about actually), it was wet, cold and miserable. We eventually got home at 10 after hours of walking in rain and waiting around.
So it’s understandable that today James was tired (he had to push the mini a few times), Ash was tired (going to bed at 10:15pm and walked in the rain for hours), I was tired (same as Ash, plus the fact that I was with him adds another dimension of tiredness). The question “What’s for din din?” hit us when we realised there’s nothing in the fridge for a normal dinner, and it was stormy outside so no one wants to go out and get supplies.
This is the perfect opportunity for my fridge soup! With cheese scones (to make it sound bearable, lol)
It’s called fridge soup because it just uses up all the leftover scraps of odd veg in the fridge. For this particular fridge soup, here’s how I made it:
- 1 onion, chopped
- 1 carrot, sliced
- half a butternut squash, diced
- 2 leeks, sliced
- 20g of butter
- 1 tbsp olive oil
- 1.2 litre (or enough to cover the veg) of chicken/veg stock
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp curry powder
- salt and pepper
- 225g self-raising flour
- a pinch of salt
- 1 tsp baking powder
- 1 tsp mustard powder
- a pinch of chilli/paprika/cayenne pepper powder (optional)
- 40g cold butter
- 50g grated cheddar + 20g to sprinkle on top
- 150ml milk (or enough to form a light dough)
- 1 egg (for egg wash - optional)
- Heat the olive oil and butter in a saucepan. Sweat the chopped leek and onion for about 5 mins.
- Put in the carrot and leeks and cook until soft. Add in all the spices and cook for a further 2 mins.
- Pour in the stock, bring to the boil and reduce to low heat.
- Allow to simmer for 20 mins. Add salt and pepper to taste.
- Blitz with a blender and it's done!
- Preheat oven to 220'C (fan 200'C).
- Sift all dry incredient in a bowl and rub in the butter till it resembles fine breadcrumb.
- Mix the the grated cheese.
- Pour in enough milk to form a light dough and pat the dough out for about 1cm thick.
- Cut out the scones with a round cutter and place on a baking tray.
- Give them an egg wash and sprinkle some grated cheese on top.
- Bake in the preheated oven for 15 mins or until golden.
Fridge soup is the most forgiving soup of all, if you have a potato or two laying around, you can throw them in, or if you have a parsnip you can also throw them in… it’s also good for giving some veg down your meat loving kid (i.e. Ash), and the cheese scones will be good with just more cheese & pickles as a light lunch or a picnic. You can also put some chopped chives in the cheese scones. Improvise is the word here I think. 🙂 Bon apetit!