THE SEASONAL TABLE: A TASTE OF SEPTEMBER
Join Kathy Bishop and Tom Crowford on their West Country smallholding
The veg patch is bulging at the seams with colourful gluts. Cheerful rows of rainbow chard, spring-sown carrots, climbing beans and sprawls of courgettes. We harvest everything before it spoils, and squirrel things away to tide us through less abundant months ahead. Huge batches of hearty soups and pasta sauces are a firm favourite, and this recipe, tweaked to include whatever is ready to pick, is one we make often.
GARDEN SOUP WITH CARROT LEAF PESTO
INGREDIENTS
• 1 tbsp butter
• 2 onions, chopped
• 225g chard, leaves shredded, stems chopped
• 4 carrots, diced
• 2 courgettes, diced
• 1 large potato, diced
• 2 fresh rosemary sprigs, leaves picked and finely chopped
• 10 fresh oregano sprigs, leaves picked
• 2 garlic cloves, minced
• 230g freshly podded borlotti beans (or use tinned)
• 800g tinned tomatoes
• 2 tbsp tomato purée
• 500ml chicken or vegetable stock
• 100g walnuts
• A handful of young carrot leaves, roughly chopped
• 30g Parmesan, finely grated
• Juice of 1 lemon
• 150ml extra-virgin olive oil
METHOD
1. Melt the butter in a large pot over a low heat, add the onions and cook gently for a few mins. Add the chard stalks, carrots, courgettes and potato and cook for 15 mins until softened. Add the herbs and garlic and cook for another minute. Increase the heat then add the borlotti beans, tomatoes, tomato purée and stock. Bring to a simmer and leave to cook for 20 mins until the soup has thickened and the vegetables are tender. Then add the chard leaves, continue cooking for five minutes and season generously.
2. To make the pesto, put the walnuts into a food processor and pulse into small pieces. Add the rest of the ingredients and pulse to a thick paste. Spoon into a jar, until ready to serve. Serve the soup hot in deep bowls, dolloped with the pesto.
Discover more recipe ideas from Kathy and Tom on Instagram instagram.com/the_seasonal_table and their website theseasonaltable.co.uk