Ginger carrot & swede soup, with one of my favourite tipples from the heart of Dorset

With carrots coming out of my ears it seemed like a good base for dinner and what better than a splendid, blended, soup.

Having lived in Dorset for a short while and on the Hamphire - Dorset border for even longer I've a fondness for most things from that way including The Purbecks, the finest coastal walks and Dorset Apple Cake. The connection with this recipe is in Ginger, the 'Bite' of ginger Badger put in their fine 'Blandford Flyer'. I have to admit that I was suckered to tasting it the first time by the label with a fab fly fishing design and the romance of the blurb......

"With the hot summer sun beating down, the patient fishermen of the Dorset Stour await their catch. These 'Flyers' are celebrated in this warming ale with ginger overtones, rumoured to be originally included to remedy the bites of the infamous Blandford Fly. The rounded sweetness of this medium bodied brew makes it an ideal and refreshing accompaniment to a hot lamb biryani or spicy crispy chilli beef".

On this November evening Gingered Carrot soup will do nicely. I try to make a different take each time I use carrots as a base for a soup.

Dice carrots and swede and fry in a large saucepan for five minutes with a little pepper. I like milled pepper as the bits are a delight to me, some may prefer fine ground instead.

Add chopped onions and fine chopped fresh ginger. I would not bother with ginger powder as it simply is not the same and the reason becomes apparent later.

When the onions change colour and soften stir in ample water to cover and a bit more.

Bring to the simmer and leave for 30 mins. When all the veg is falling apart take it off the heat and liquidise ideally with a hand blender. Stir in a generous bit of milk to your own liking and a pinch or two of fine sea salt (or soya sauce if you prefer the rich taste and darker colour)

The degree of blend with give a varying flavour of ginger. With a simple blend to mash-up the veg you may find the fine chopped ginger will mostly remain giving, what I find, a very pleasing fresh ginger taste although you have to enjoy the semi-chunky texture to gain maximum enjoyment. If you prefer smooth than just blitz to an even consistency.

The beer is not essential but if you enjoy the flavoured stuff from Belguim but wish it were real beer give it a try. Badger also make 'Poacher', a Liquorice and Damson with another fine blurb... "The wily poacher knows the temptations the lush Dorset countryside has to offer....."

Who writes this stuff? Buy them a pint.

 

nothing to do with the recipe but everything to do with Dorset