Garlic Mustard Soup & 10 Fun Facts About Soup
Garlic Mustard Soup
I promised you 4 garlic mustard recipes this week and here are the final 2. Garlic mustard soup and garlic mustard – mustard! Boy, I don’t half make it hard on myself sometimes! Hopefully you’ll get around to making at least one of these recipes. I can promise you, they’re all delicious. And once you’ve told your family, friends or guests that they’ve just eaten a bunch of weeds they’ll be blown away! In fact, they’ll be begging you for the recipe…
But if that isn’t enough for you…I’ve also thrown in 10 fun soup facts to share around the dinner table, whilst eating your garlic mustard soup! Number 8 might surprise you.
“Writing is a lot like making soup. My subconscious cooks the idea, but I have to sit down at the computer to pour it out.”
― Robin Wells
10 Fun Facts About Soup
- The earliest archaeological evidence for the consumption of soup dates back to 6000 BC, and it was made with hippopotamus and sparrow meat.
- Dr John T Dorrance worked for the Campbell Soup company, and in 1897 he invented condensed soup.
- Tomato soup is Britain’s favourite soup, with leek and potato coming a close second, followed by chicken soup taking 3rd place.
- Woman are 2 or 3 times more likely than men to order soup in a restaurant.
- The term ‘soup’ originates from the French word ‘Soupe’, derived from the Latin word ‘Suppa’.
- Until the arrival of the word ‘soup’ in the middle ages, it was termed ‘broth’ or ‘pottage’.
- Etiquette experts tell us we “eat,” rather than “drink” soup because it’s considered part of the meal.
- Etiquette also suggests we ‘eat’ soup with a spoon that we dip in the soup and move away from our body to ‘scoop’ up the soup, and not towards our body.
- What’s the difference between a soup and a stew? You serve one as a starter and the other as a main course.
- There are only 2 recognised categories of soup; clear or thick.
Come what may, have fun with these recipes. And don’t forget to subscribe if you don’t want to miss any of my recipes or posts. And if you made the garlic mustard soup, let me know how it went in the comments section below. Until next time, take care and stay safe.
Garlic Mustard Soup
- 25 g butter
- 4 wild leeks, finely chopped (or swap out with 1 onion)
- 175 g garlic mustard, finely chopped
- 3 ripe pears, cored and roughly chopped
- 1 ltr vegetable stock
- pinch salt & ground black pepper
- 200 ml double cream
- juice of 1/2 lemon
- Parmesan cheese (shaved to serve)
- olive oil (to drizzle)
- parsley (optional) (to garnish)
Melt the butter in a saucepan and cook the wild leeks for 10 minutes, or until soft. Add the finely chopped garlic mustard to the leeks with the pears and stock, and season with salt and pepper.
Bring to the boil, cover, and simmer gently for 15 minutes. Remove from the heat and pour into a blender. Process until the soup has a very smooth texture.
Stir in the cream and lemon juice, adjust the seasoning, and serve sprinkled with Parmesan shavings and drizzled with a little oil. Garnish with parsley.
To serve chilled, pour the soup into chilled bowls, top with crushed ice, and drizzle with a little olive oil. Garnish with parsley