An onion and some leeks sauted in butter, with the addition of a couple of stalks of celery and some diced potato which was then simmered in vegetable stock for twenty minutes. Add a bunch of chopped up asparagus for five minutes, whizz the whole lot up in the blender and reheat with a small carton of creme fraiche... couldn't be nicer... especially when there was some left over for lunch today.
And even better with some homemade sun dried tomato focaccia rolls... which were incredibly easy to make. Knead together 500g white bread flour, 1 tsp dried yeast, 1 tsp salt, 1 tblsp olive oil, 6 sundried tomatoes and 290 ml water (this can be done on the pizza dough setting in a bread maker). Shape into 12 rolls, allow to double in size and bake for 20 minutes at 190 deg C.
And the whole lot was finished off with a square of Delia's ginger cake... the recipe is here.
Perfect with a cuppa after a walk at Anglesey Abbey
Today it was back to the deadlines... and essay to write for my Professional Practice module... but I still managed a couple of hours work in the garden... and more cake of course!
* Edit - I don't usually have left over asparagus in my fridge but I made an asparagus risotto for supper on Saturday, buying the ingredients on my way home from work. I wasn't sure of the quantities so ended up buying too much. The leeks however had been languishing in the veg drawer for a week!