N7 drivers, I hate you. This is the same group of people who seem to be consistently surprised that the sun rises in the east every morning and slam on the brakes every time the road curves into it, so you can see the kind of intellect we're dealing with. Here's a novel idea - KEEP A PAIR OF FRIGGIN SUNGLASSES IN THE CAR!
So, we have established that brain donors in cars give me the rage. But do you know what gives me the happiness? This soup. You may remember me having it down in the Tannery a few weeks ago. Well, the recipe is (kind of) on the Cook With Avonmore website, so I decided to have a stab at recreating it on Wednesday night. I say "kind of", as Paul Flynn doesn't give any quantities for any of the ingredients, so I had to judge it by eye, but it turned out really, really well. This stuff is buttery, creamy awesomeness in a bowl. It's also extremely indulgent, so I wouldn't really recommend anything particularly heavy as a main course after it. We actually just had a huge bowl each with some crusty bread for dinner. Friends, Romans, Countrymen, I give you...
Bacon & Butterbean Chowdah* - serves 4
2 medium onions, finely diced 150g bacon bits
550ml chicken stock 250ml cream
1 tbs flour 1 tbs English or Dijon mustard
1 tin butterbeans, drained Small bunch flat parsley, finely chopped
Good knob of butter Lots of black pepper
1) Melt the butter over a low heat, add the onions and sweat for about 10 minutes with the lid on - you'll know they're done when they go kind of translucent.
2) Turn the heat up and add the bacon. Give everything a good stir and cook for 5 - 7 minutes. Don't bother waiting for the bacon to brown - it won't happen because of the moisture from the onions.
3) Sprinkle over the flour, stir and cook for about 2 minutes, just to get the raw taste off the flour. Add the stock and bring to the boil.
4) Stir in the mustard, then add the cream and the butterbeans. Lower the heat and allow to simmer for a few minutes, until it thickens slightly. I mean slightly, now, it should still be quite loose! Stir in the parsley and season with plenty of black pepper (no salt, the bacon & stock will take care of that). Ladle into deep bowls and serve immediately with lots of crusty bread for dipping.
*It's chowdah, chowdaaah! Say it, Frenchy!