Stock was added and I brought out the big guns - my blender - to whizz the contents of the pot into a smooth and silky winter soup. The kitchen smelled heavenly and I was absolutely starving. It was all going so well until I tried to detach the blender jug from the food processor. With a whoosh and a screech of "noooooooooooooo" from me, the bottom of the jug stayed where it was, releasing an ocean wave of soup all over the food processor, the worktop, the cooker and the kettle. I was swearing like a navvy, the dog was going insane because she could smell food and I wouldn't let her near the puddles of soup on the floor and I was wearing the rest of the soup at this stage.
Let me tell you something : you can never have too many rolls of kitchen paper or packets of disinfectant wipes. Copious quantities of both were require to absorb the soup that went everywhere but into a bowl for my lunch. For the record, the scant tablespoon of soup that I tasted was delicious, so I'll leave you with my recipe.
Mushroom, Fennel & Leek Soup
1 tbsp Olive Oil
400g Flat Mushrooms, wiped & sliced
1 head Fennel, thinly sliced
3 Leeks, trimmed, washed & sliced
Salt & Pepper
700ml Stock (I use chicken, use vegetable if you prefer)
In a large pot, heat the oil over a very gentle heat and add the vegetables. Cook for about 15 minutes until they are soft and tender.
Add the stock and simmer for 5 minutes. Taste and adjust seasoning with salt & pepper.
Transfer to a blender and blitz until smooth. Serve immediately.
This also freezes brilliantly.
So, what's your greatest kitchen disaster? Make me feel better!!