I’m on my soup kick again! This time it’s a Sophie Dahl number from her series The Delicious Miss Dahl. Initially I was mega wary of this series, which is based on the cookbook of the same name. When I heard Sophie Dahl had written a recipe book I rolled my eyes thinking she was just another celebrity jumping on the cooking bandwagon – I found it hard to believe a supermodel actually cooked or ate especially given Sophie’s recent dramatic weightloss!
I couldn’t watch the series when it first aired as I was in the States (man did I miss BBC) so this has been a recent discovery of mine – I feel like I’m always a little bit behind the times:( So, I was going on heresay and what others thought about the programme – the reviews were mixed to say the least! Some said she was simply imitating the wonderful Nigella whilst others cringed at her poetry reading.
I honestly didn’t know what to expect but I’m pleased to report I really adore the show. I like Sophie. I believe she’s being herself and you can’t fault that. She’s so girly but not in an annoying way and it doesn’t hurt that she’s not a meat eater. She clearly loves cooking and is at ease in the kitchen – you can’t fake that kids – and I do love the style of the show in general. I’m a sucker for all things vintage and her perfectly English kitchen, with all those glorious flowers and gorgeously retro utensils just make me smile.
Yes, I know how much styling goes into it but that doesn’t detract from its loveliness somehow. The same goes for Nigella’s programmes – love it all, every bit of it. These are not just cookery programmes, they are lifestyle shows. Unashamedly so and I for one applaud them. We all need a bit of frivolous entertainment once in a while and if there’s some delicious recipes thrown in who are we to argue:)
2 large baking potatoes
small bunch of chives
1 tbsp soy butter
splash of soy cream
1 tbsp wholegrain mustard
salt and pepper
Pre-heat oven to 190 degrees celsius/350 farhenheit. Pierce the potatoes all over, rub with olive oil, sea salt and pepper. Place directly onto the oven shelf and bake for an hour or until the skins are crispy.
Halve the potatoes, scoop out the insides and mix with the mustard, butter, cream and seasoning. I use the back of a fork to mash the potato. Stir in the chopped chives and place back in the oven for a further 20mins until golden.
2 1/2 packs of organic tomatoes
2 red onions
1 large garlic cloves
few sprigs thyme
1 tbsp sugar
splash of balsamic vinegar
salt and pepper
Halve the tomatoes and garlic (horizontally, don’t peel), quarter the red onions and along with the thyme place in a large roasting tin. Season, drizzle with the olive oil and place in the same pre-heated oven as the potatoes to roast for 40-50 minutes.
After you take it out of the oven let it cool for a few minutes before squeezing the garlic from their skins and mashing with the back of fork. Place all the ingredients into a food processor (you’ll have to do it in batches) and blitz until completely smooth.
Place the soup into a large pot. If it’s too thick loosen it with some water. At this stage you can taste, season and add the balsamic vinegar if you so wish Gently re-heat the soup but do not allow to boil. By this time the potatoes should be ready – serve each bowl with two halves of twice baked potatoes.
Make sure to dunk that skin!