Another bank holiday weekend. Another excuse for lazy lunches, long line-ins and scrumptious food. I think this has become one of The Spouse’s favourite recipes, so much so that he has in fact made it by himself in recent weeks. I was most impressed (he enjoys food, but not cooking it!).
This is a bit of a cheats recipe. It tastes far too nice to be this easy. And it is easy. I like things to be uncomplicated with maximum flavour for very little money. And it is really very diet-friendly.. which is to be praised after the week I have had shovelling almost anything into my mouth with very little regard for what it is. This shall change, come Monday..
Ingredients:
450-500g potato, peeled and diced into 1cm cubes
1 large onion, peeled and chopped
250g sweetcorn, frozen or tinned (drained)
125g smoked gammon, fat trimmed off and diced into 1cm cubes
1 litre vegetable or chicken stock
Method:
1. In a large saucepan fry off the onion and diced gammon with a little of the stock.
2. Add the potato, sweetcorn (if frozen) and the rest of the stock.
3. Bring to the boil; turn down and simmer on a medium-low heat until you can mash a piece of the potato against the side of the pan. (If using tinned sweetcorn, try and add it about 5-10 minutes before the potato-smashing stage!)
4. Leave to cool for a few minutes, then use a hand blender to blend approximately a third of the soup – or to personal preference.
Serves 2 for large lunches in food flasks and an extra bowl; or serves 4-6.
For vegetarians: replace the gammon with with veggie bacon or red pepper and a teaspoon of smoked paprika.
frugalfinery 