It's been a wee while since Iast I blogged. Note to self, must put more on here! This weekend, apparently was Apple Weekend, and so I headed off to Borough Market in search of Boudin Noir and Chorizo and some apple inspiration.
I cannot express the love in my soul that I have for Borough Market. It works such charms on foodies like me. My intention was to buy 2 things that I had craved. Of course, I failed miserably. When I was younger, I used to hate shopping at Markets. The general noise and having to have got up blooming early to go with Gran on pain of death to get supplies for the week, was my idea of torture.
As I have rediscovered my passion for cooking on my own terms, so I have discovered my for love food markets. Borough especially is a pleasure to behold. I often make sure I have something on me so that I can take pictures of the vibrance the people and everything really. There is so much to take in, fresh baking, chocolate, sangria. It's like a sensory high that I love to dabble in
I picked up a couple of tomatoes from this fantastic display and with the winter coming in, will share my favourite Tomato & Marscapone Soup Recipe:
6 Tomatoes (go for a variety)
3 Potatoes, chopped
2 Carrots, chopped
1/2 Onion, sliced
1 Bay Leaf
1 Tsp Mixed Herbs
500ml Chicken or Veg Stock
A knob of Butter
1 Tbsp of Tomato Puree
1/2 Tbsp sugar
Place the knob of butter in a pot on a medium heat. While this is bubbling, halve the tomatoes and empty the seeds into a sieve. Quarter the tomatoes and put them in a seperate container.
Add the onions and potatoes to the butter and carrots and leave to cook on a medium heat for about 10 mins. Add the stock and tomatoes, bay leaf and salt and pepper to taste. (I prefer crushed chillies). Reduce the heat and cook until everything is soft or to your own preference. I leave it for about minimum 30 mins but have been known to leave this for an hour.
Remove the bay leaf and blend everything down with a hand blender or food processor until smooth. Return to the heat and add the marscapone and bay leaf and sugar and puree.
Bring to the boil and the reduce the heat right down. For extra indulgence you can add for Double Cream.
Serve with Crusty Bread.