|It looks so innocent...|
It is THE DEVIL'S OWN SOUP.
We've all made mistakes while improvising recipes - how else do you end up with perfection? But my attempt at a groundbreaking new butternut squash and ginger soup went down so many horrendous avenues that I had to share it with you in the hope that you might have made an improv error along the way, and we could all hold each other and sob quietly. Let me know in the comments. And only ever make Laura's amazing butternut squash soup recipe in future.
It started with my internet grocery shop. For God knows what reason, I came out of that with a kilo each of onions and fresh root ginger. You what now?
Ginger doesn't last long enough, so I roasted up the two butternut squash I'd bought and set about chopping onions...oh, and some celery, because I'd bought loads of that. Oh, and some carrots, because see the last reason. And, um, six cloves of garlic that my friend Polly had brought me back from the south of France because why use two cloves when you have enough garlic to kill Dracula?
All the recipes I'd read said to add anywhere between 2 to 6 teaspoons of grated ginger. I put in 200g. "It's delicious and healthy!" I enthused, "More ginger can only be good ginger!"
By the time I'd added my chicken stock, cooked, and then blended it, I had ended up with an absolutely unholy butternut squash and ginger soup. The ginger had overpowered everything else to the extent that all I could taste was that bit-wrong kick you get when you've just eaten a massive piece thinking it was chicken.
So, then I set about trying to rescue it.
1) Lea and Perrins
Lea and Perrins can tame pretty much anything. It could not tame this soup.
2) salt and pepper
Oh honey, no. Your time was about three ingredients ago
3) cocoa powder
Don't ask why. I think I thought the flavour would balance - no. I have literally nothing for you.
4) the juice of a whole lime
I basically turned this into really thick tom yam soup
After all this, the soup was at least edible, but that bit-wrong mouthpunch from the ginger remains.
To top it all off, I forgot to take it to work for my lunch, meaning I will now have to eat it for breakfast and dinner instead. This is awful.
So, tell me, while you browse through our archives of tried-and-tested perfect soup recipes: how have you tried to rescue a calamitous bit of cooking? Did it work? Did it make you stronger? Should I have added an orange?