Robin Ellis's Carrot, Apple and Ginger Soup; a guest Sunday Dinner by Celia Wakefield

 
Good morning dear JR writers and readers. It’s Sunday, its Julia’s week on though she is busy being me in the past, organizing the disposal of her father’s house. Just a brief segue; wouldn’t our lives be so much easier if we chose to do a trial move into senior living when we get to the age of needing help, rather than having it forced upon us. I think this is a question that I need to sit with as leaving my lake would be so hard. 

However as I mentioned earlier, it’s Sunday, it’s Julia, and I am the cook today. We had agreed on a to die for chocolate dessert which is very simple but I have run out of time to work it up so it’s soup again, which with the promised temp dropping below freezing tonight is what we need.

Back in March Debs wrote about Robin Ellis who was touring in the USA at the time promoting his new cookbook, Mediterranean Vegetarian Cooking. Robin was the original Poldark on telly back in the day and I remember devouring the series. I even had the Poldark cook book. I was intrigued with Robin’s story of diabetes, so I ordered the book which duly arrived ahead of publication which was lovely.

It’s what I would call a visually stunning book on cookery. So many books in this genre have gorgeous photos of the food, usually enough to put off a home cook from trying out. But Mediterranean Cooking shows Robin’s enjoyment and Meredith’s *photographic skills in neighborly way. One can imagine being able to make food that looks like theirs. Now all this coupled with my results from my recent physical showing teetering on the edge of the diabetes pool, tells me that I need to a) get on my new little Cubii and cycle away and b) as my Doctor reminded me, “back off the empty carbs”. (I don’t think he meant vodka, did he?).

Many of you know that I come from England. I was born in London during WW2, and have lived in a variety of countries before washing up in Maine. However, my heart belongs in Cornwall as well as Maine. My parents chose Cornwall for their retirement. I remember a holiday in Cornwall in 1954. We stayed in a cottage on the edge of the harbor in Mousehole,

((/ˈmaʊzəl/; Cornish: Porthenys). (My first catch, probably pilchards. Left sister, Ros, bro, Andrew, my mum, me) My parents finally put down roots on Feock on the edge of the Carrick Roads close to Truro, so often seen in Poldark.

Checking my facts, it appears that Poldark was set by Winston Graham throughout Cornwall from Bodmin Moor (Jamaica Inn is still there) to the Lizard. Robin posted photos of the original Poldark cast of forty-five years on his blog this week. Which brings us to the recipe though it is rather a spider’s web of memory links by me that are hopefully, helped by a large warm helping of Robin’s carrot, apple and ginger soup

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Carrot, Apple and Ginger Soup from Mediterranean Vegetarian Cooking - Robin Ellis - 2020
 

(I did make some changes to the recipe which are mentioned below)

(Serves 4)

 
2 Tbsp. olive oil       

1 onion, chopped

2 cloves of garlic, crushed

2 tsp. chopped ginger root, (I use 4 Trader Joe’s frozen ginger cubes)

1# carrots, peeled and chopped, ( I have organic carrots from my CSA so just scrape them)

  Plus 1 carrot peeled and halved

2 Fuji apples, or apples of choice, (I had local apples to use, they are smaller so used 4)

  Plus 1 apple finely diced

4 cups veggie stock (I used Dashi stock which is a Japanese stock derivative of seaweed, dried fish etc.)

1 tsp salt

A few dashes of Tabasco (optional)

A bunch of chives, or a little flat parsley, to serve

Heat the Olive oil in a casserole over medium heat. Add the chopped onions, garlic and ginger and cook 3 plus minutes. 

Stir in the carrots and apple setting the diced apple aside, then add the halved apple and Stock 

Bring to a boil, reduce the heat, and simmer partly covered for 30 minutes 

Remove the halved carrot with a slotted spoon, chop it into fine dice and reserve. 

Use an immersion blender to puree the mixture Reheat if necessary and add salt, pepper and other seasoning to taste 

Serve the soup, garnished with apple, carrot, and herbs.

BON APPETIT!