Every since Our Lady of Survival, Ellen Ripley first brought facehuggers to the worlds attention we’ve had a complex relationship. Yes, they’re harbingers of death, emerging from their cocoons, skitthing about and determined to paralyse you and implant a Chestbuster, but did you know they are delicious?
I love chicken soups, and I thought I’d written about various different styles here over the years but it turns out ( only the once ) but on a cold and miserable Sunday evening, having driven for 12 hours out of the previous 36, I was craving comfort food and the idea of adding dumpling (the stodgy kind, not the Asian kind) appealed.
Instance I joined the Cult of Instant Pot I’ve become a fulltime convert. The thing I love about it most is having everything in one pot which does everything.
I love carrot soup, and it’s super easy to make. This was an experiment in cooking out the veg for an hour, almost roasting them, so that there were carmelised bits and a deep, rich flavour.
Winter is here and a lazy Saturday afternoon demanded soup. Ready in 30 minutes, creamy and luxurious, the potato reduces the slimyness that you sometimes get with leeks and the butter ups the creamy feel.