I was surprised to find the first blossom of the season the other day in the middle July. It's from our lonely surviving Almond tree of a group of nine we planted in winter 2008. Honestly I'm not normally such a bad tree murderer. But that was the summer I was very pregnant with Tess and carrying buckets of water up the hill in that condition in the heat really wasn't going to happen. Not to mention the fact that sheep were in the paddock before I realized that they thought the trees were very good scratching posts. I have learnt from that and if anymore fruit trees are to be planted in that paddock they need protection, when I dare try again, hehe.
In the last week or so it has been soup weather, really it's soup season so have a go they really are quite easy. For the above luscious tomato soup I used the recipe from Tiny Happy which she posted this week and served it with some yummy feta spread on a toasted roll. A very simple but a effective recipe which makes it easy to whip up quickly for an easy lunch.
And this soup I made on a whim just adding different seasoning as I went. I started with most of a pumpkin cut up into small pieces for faster cooking, chicken stock and onions, then I added cumin, thyme, and curry powder to taste (which sweetens it up quite nicely). When the pumpkin was soft I whizzed the soup to a smooth constancy with the stick whizz. And added some frozen spinach, and let this heat though and finally added some sour cream just before serving. You could use yogurt or cream instead, a friend suggested lemon juice which would also give it a lovely zing.
