Nutrient in books:( not) blue soup from Bridget Jones’s Diary by Helen Fielding

Kate Young muses on the gratifications of friendship and explain how to become the soup from Bridget Joness Diary without it making blue

This is likely to be the menu : Velout of Celery( v. simple-minded and cheap when have seen stock ) … Will be marvellous. Will become known as bright but apparently effortless concoct .

8.35 p.m. Oh my God. Just took the lid off casserole to remove carcasses. Soup is bright blue.

Bridget Jones Diary, Helen Fielding

I lived at home throughout university. By the time plans to move out of my childhood bedroom( to England , no less) came to fruition, longing for my own flat had reached fever pitch. Two pals and I put a deposit on a lieu five days after I arrived. That first London flat sat across the road from a 24 hr McDonalds( a glee at 4am ), above a Lloyds Bank and an Indian eatery, and right on one of the busiest streets in London. It had electric blue-blooded carpet, a glow in the dark kitchen opening and, inexplicably, wallpaper in the bathroom that was forever peeling from across the shower. It lived my first dinner defendants, my first real Christmas tree, my first flatmates, and witnessed me through my first employment creation and internships, those early boughs of homesickness, and the start of my journal collection.

I loved it, but its not what I had expended my teenage years thoughts. Conjured on Richard Curtis films and episodes of The Naked Chef, my picture of my first London home was of a neat flat, somewhere in Zone 1 or 2, that Id be living in on my own. Bridgets flat, paid for on a publishing auxiliaries salary, specify me up for real estate chagrin. Happily, the nature of her friendships turned out to be perfectly evaluated. Bridgets team of singletons supplied me a rare video( albeit a dysfunctional one) of their own families you could create as young adults outside of the one you came from. Twenty times on from her event of London, with more 20 – and 30 -somethings single than ever before, Bridgets friendships tone most relevant than ever.

Like most of your best friend, I am here in this city without my immediate category. We have Skype, and WhatsApp, and cheaper wander alternatives than my mothers generation, but my family arent here for the day-to-day. And so, inevitably, my friends have become my second lineage. Weve contained one another mitts through traumatic medical appointments, shared bottles of red wine in the face of redundancies, handled destroying break-ups with equanimity, taken excursions abroad, cooked one another Christmas dinners, and weve celebrated new jobs and new enjoys and new the house and jeopardies that have paid off. These love are so much more than I dared reckon when I was at school. They are some of the most important and meaningful relationships I suspect Ill have in my life.

Ive been asked many times about recreating the banquet Bridget serves to a collection of her friends one Tuesday in November. What she aims up putting on the table is blue soup, omelette, and a marmalade( of sorts) her a blueprint for Michelin-worthy cuisine scuppered by the fact that she has a activity, very little natural cooking impulse and an excessively complex Marco Pierre White menu in front of her. As a general rule, Id evade attempting anything that sounds like a Masterchef provide ( Char-grilled Tuna on Velout of Cherry Tomatoes Coulis with Confit of Garlic and Fondant Potatoes ), for the first time on a Tuesday night for eight guests.

I was going to suggest that, for a mid-week dinner party, you avoid this soup too, but then I drew it. In all honesty, the trickiest part of it is poaching the eggs – everything else is pretty much merely standard soup form: chop, steam, onslaught. If you like, you can make it over got a couple of consecutive evenings( Ive broken down the recipe below in case that helps ), without much handwritings on run each night. You can obligate the stock weeks in advance and store it in the freezer. You can also, of course, employment browse bought inventory; for goodness purposes, Marco Pierre White has invested the past decade as the appearance of Knorr.

At the end of the day, whatever you concoct, good friends wont maintenance how it is about to change. As Mark Darcy tells Bridget: Remember everyones coming to see you , not to eat parfaits in carbohydrate enclosures. Fairly right too.

not
Bridgets team of singletons plied me a rare draw( albeit a dysfunctional one) of the family you could create as an adult outside of the one you came from. Photo: Kate Young

( Not) Blue Soup OR Velout of Celery: the recipe

From a recipe by Marco Pierre White
Suffices 6

Ingredients

Stock
1 chicken carcass( from a roast chicken) OR 8 chicken wings OR 4 chicken legs( drumsticks and thighs, deprived of their flesh)
1 onion
Half a leek( green surfaces)
1 carrot
2 stays celery
Small handful parsley stalks
5 peppercorns

Soup
250 g celeriac( peeled)
250g celery
1 onion
Half a leek( white part)
3tbsp butter
100g potato
500ml stock( from above)
250ml double ointment( Ive reduced this amount from Pierre Whites original, which had as much ointment as inventory, and was impossibly rich)
Salt and pepper

To act
Chives
6 eggs( optional)

Equipment
Large saucepan
Strainer
Knife
Chopping board
Wooden spoon
Liquidiser or blender
Fine sieve
Medium saucepan

Day One

1 If youre expending a chicken carcass, you dont is a requirement to pre-cook the bones. If youre utilizing leg bones or offstages, chocolate-brown them in the wash for got a couple of times over a medium hot.

2 Chop the stock vegetables roughly and add them to the large saucepan. Add 1.5 l of irrigate, delivering the stocks to the boil and then shorten to a very gentle simmer. Cook for two hours with the lid on, and then a final hour with the lid off. Allow the stocks to cool.

3 Strain the stock, accumulating the fluid in the fridge or freezer until you need it.

Day Two

4 Chop the celery, celeriac, leek and onion into small-time dice. Melt the butter in the large saucepan and contribute the veggies, cooking them over a medium hot until translucent( dont make them brown here, you merely want them soft ).

5 Peel the potato and chopper into slice. Add to the medium saucepan with the stocks and ointment, and bring to the simmer. Pour over the diced vegetables in the other saucepan and cook for ten minutes or so.

6 Allow the soup to cool a little, and then onslaught until smooth. Savor the soup, and season – its a finely flavoured soup, so add salt and pepper with a light hand. Push through a fine sieve, and spout back into a saucepan, be prepared to heated through formerly youre ready to serve.

7 To help, start warming the soup through over a low-pitched heat. Poach the eggs( I crack each egg into a glass and then twirl simmering irrigate in a pan, before lowering them in ), and then spoonful one into the base of each bowl. Ladle the soup over the eggs and snip some chives over the top.

Read more: www.theguardian.com

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