I bought Elizabeth David’s Summer Cooking sometime last year and we haven’t really had a summer since. So I hadn’t got around to making anything from this until a week ago when after a day of sun I remembered that it was June.
Ms David is of course famous for her cookery writing as much as her recipes, and for shocking post-war English palettes with her re-introduction of the long-lost concept of flavour. Her achievements also include persuading Le Creuset to increase the number of colours in which its cookware was available, pointing at a pack of Gauloises and stating “That’s the blue I want,” (source).
Elly had a less than successful go at her Poulet Antiboise but I was hopeful about this. I really wanted a fresh tasting light soup full of seasonal veggies.
I made the full whack which is unusual for me as I live alone. But really, what’s the point of making one portion of soup? I’m not even sure it’s possible. I stuck to the recipe pretty faithfully. Except that I didn’t add the parmesan because I don’t like cheese. (Yeah, yeah, stick it in the comments. Haterz gonna hate.)
I could have done with a bigger pestle and mortar to make what she refers to as the ‘sauce’ I had to smash the garlic first then the basil and then move those into a bowl. Then smoosh the grilled tomato and add that and finally the egg yolks. Oh that reminds me, I have to find something to do with a couple of poorly separated egg whites. Hm…
Anyway, the soup was delicious. Just what the doctor ordered. Nice and fresh yet substantial. Nothing curdled; not when I was making it, nor on reheating. It goes well with a goodly grind of black pepper and some granary bread. I dare say it’s even good with parmesan. If you like that sort of thing.
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