Tuesday, 24 April 2012

rouille for soup

It's a grey day, welcome rain with a nippy wind. I'm cooking a few puy lentils, and looking forward to a light soup with spring greens, and other veg. I will add a bit of tang with a tomato, and some fresh herbs. It will be a light stock, with powdered bouillon, the veg will all be finely cut, and the lentils will give a slightly earthy note. I will toast some bread and rub it with garlic, and may add a bit of rouille.

Sauce Rouille: small amount
  • 1 Tsp hot stock
  • 1 clove peeled garlic
  • ½ small red chilli pepper
  • pinch salt
  • 2 tbsp roughly shredded white bread (without crust)
  • 4 tbsp olive oil
If you have a stick blender, use the narrow beaker, adding the hot stock, garlic and hot pepper, salt and bread. Blend until very smooth. Slowly add olive oil with the blender running slowly, checking to see when the oil disappears, then stop.

I’ll be using the trusy pestle and mortar

I'd better go to get those greens. Pix will follow.

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