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Cabbage, pea and brown ale soup

A couple of days ago I made the Hairy Bakers' brown ale bread. It's pretty nice (but I recommend you only use half as much cheese as they do!).

It's the kind of bread that goes best with a nice light soup so here's what I made, it's nice (serves 2 or 3):

  • 1 onion
  • 3 cloves garlic
  • 1/4 cabbage
  • 1 cup frozen peas
  • 1/2 cup brown ale
  • 1/2 tsp fennel seeds
  • 1 cardamom pod
  • Some veg oil and marge

Warm up the veg oil and marge in a big pan, while you chop up the onion. Add the onion to the pan and leave it for a few minutes on a low heat, to soften - don't let it brown. Peel and chop the garlic and add that half-way through.

Add the cardamom pod and the fennel seeds to the pan and stir it all around. Rinse and roughly chop the cabbage then add it to the pan. Also add the brown ale and hot water, just enough to almost cover everything.

Bring it to the boil, put the lid on and turn down to a very low heat. Let it bubble for 15-20 minutes.

Take the pan off the heat, add the frozen peas, and stir it all around. The frozen peas will have lowered the temperature enough to be safe for the blender. Put about three-quarters of the mixture into the blender and blend it until nice and smooth (won't take long). Return this all to the pan - so you should have the smooth liquid combined with the remaining lumpy bits - that makes a nice texture.

If necessary, put it back on the heat to warm it up slightly, before serving with brown ale bread and butter.

Brown ale bread

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