I love to cook and I love to eat good food.  Alas, the fact that I work 9-5 means that I can't do either as much as I would like, and like many I am often stuck at my desk during my lunch "hour".  My solution is to try to bring my lunch to work as much as I can.  This is my collection of recipes, all made quickly the night before (either as lunch or as dinner with leftovers that can be taken in).  Happy eating.

Thursday, 26 February 2009

French onion and roast vegetable soup

So I had made my three-minute Spelt bread and had resisted the temptation to eat the entire loaf, warm out of the oven.  I thought that I would instead try to incorporate it into something slightly more substantial and meal-like.  I had some yummy, smooth and nutty tasting Doddington cheese purchased from Neal's Yard Dairy and I could just taste it melted on the bread.  A French onion soup would be perfect.  But I also happened to have some leftover roasted vegetables -- unusual since I tend to eat every last morsel of roasted roots whenever I make them.  ("Just a few carrots and potatoes?  That's not really enough to save.  Better finish them off now.")  There it was: a French-onion-style soup, with leftover roasted vegetables and melted cheese on toast.  Lunch, turned up to 11.

I did bring my second portion of soup to work the next day, sadly sans pain au fromage chaud.  It was still pretty good, but lacked that Je ne sais quoi.  I guess melted cheese really does make everything better.  Tant pis!

French onion and roast vegetable soup

Assortment roasted root vegetables (carrot, parsnip, celeriac, potato, etc), cut into 1 inch cubes
2 Roasted garlic cloves, or 1 large raw clove, minced
One large onion, thinly sliced
1 T. flour
4 C. vegetable broth
1 T. soy sauce
For each serving:
1 slice toasted Spelt bread with melted cheese

Saute onion in sauce pan over low heat until soft, golden and sweet (about 20-30 minutes).

Either add in minced garlic, or squeeze in the roasted cloves and mash with the spoon.  Stir flour through onion and garlic and cook for a few minutes, then add vegetable broth and heat until slightly thickened.  Add soy sauce (optional, but I like the extra flavor).

Melt cheese onto bread, then float in the soup.

Serves 2

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