Somehow it's been a year since I last wrote in this! I don't understand how that is possible. I'm almost 37. Good god. Equally bizarre and unexpected this time last year: we're STILL in lockdown. It's opening up a bit now, but only a bit, and by the end of May we'll be able to meet inside, six people at a time. I now live in Hampstead, with my friend Rachel, in a very very beautiful flat with a balcony that overlooks a trainline (a pretty trainline). Our neighbours are all old and rich and a bit mad - the woman owning the basement flat built herself a swimming pond last year, where three ducks now live. You might remember a brief mention of a man called Lenny last year (Leonard Cohen, unfortunately), and I'm still with him. In a proper, happy relationship. It just keeps getting nicer - it's the opposite of how it felt with Oli. Still in the same job - though happily Netflix helped us out rather by doing a series of one of the authors I publish, which became very very famous over a locked-down Christmas, and is now Netflix's most watched series ever. As a result the end of last year and the beginning of this were ridiculously busy, but also we have made all our money for the year, which is a bit of a relief.
Ingredients
500 ml good chicken stock
A whole lettuce, plus any other salad leaves you might have lying around (I used some lambs leaf lettuce that we're growing with mixed success on the very windy balcony).
Two carrots, peeled and chopped into small chunks (about an inch or so - soupsized)
One medium, white onion, finely chopped
Half tsp of ground cloves
Half tsp of ground nutmeg
Half tsp of white pepper
Pinch of saffron
Handful of dried mushrooms (I used chantarelles but anything would do - chop them up a bit first if they're too big for a soup spoon)
A lump of fresh ginger smashed up a bit (yes this isn't really medieval but I just can't with dried ginger. It's weird. It smells weird and medicinal and I don't like it except in ginger cake)
A knob of butter (optional)
A dash (capful) of light vinegar - I used hawthorne but cider or white wine vinegar would do. Malt would be too harsh (steer clear or only use a very light smidgeon), and balsamic a bit sweet, (though could add a bit of salt to balance if need be)
Salt and pepper to taste
Method
Chop the lettuce up roughly so it can fit in a saucepan, then put it in boiling water for 30 seconds, drain it and run it under cold water to stop it cooking any further. Squeeze out some of the water - you're aiming for a damp, collapsed sort of texture (mmm delicious). Chop it finely and leave on the side.
Pour the stock into the same saucepan you blanched the lettuce in (for no reason other than to save on washing up), bring to a boil, add the spices, the dried mushrooms, the saffron, the smashed ginger, the onion and the carrot. Reduce heat to a simmer and let it simmer for about 20 minutes, or until the carrots are mostly soft but still have a little bit of texture to bite into. Fish out the ginger. Turn the heat right down and add the lettuce. Let it warm through, then take it off the heat and taste it.
Do you like it? Do you fancy a bit of richness to it? Add the butter and stir through fairly vigorously to emulsify if so, otherwise skip this step. Taste it again. Does it need a bit more salt? Add some. Taste it. Does it need a bit of sharpening/a touch of acidity? Add a bit of vinegar if so (think of it like a squeeze of lemon). Taste it. Do you like black pepper? Add lots, it goes well with this soup. Taste it again and serve with good bread, well buttered.