Mushroom soup and November colours.

A mushroom velouté is just what we need for the month of november. I used the ordinary champignon de Paris, the button mushroom, but the bolet from Bordeaux also makes an excellent velouté for a special evening since it is rather on the expensive side. If you are looking for a quick and inexpensive, but still delicious meal, this soup is it. It tastes of earth and forest and spectacular colours.

Mushroom soup.

  • 1 large onion
  • 1 clove of garlic
  • olive oil
  • 500 g champignon de Paris(button mushrooms)
  • 500 ml chicken stock (or vegetable stock for a vegetarian option)
  • 3Tsbp créme fraîche or thick cream
  • grated nutmeg
  • fresh thyme
  1. Peel and slice the onion. Peel and cut the garlic. Sauté the onion and garlic in a pot in some olive oil until translucent. Take care not to burn the garlic.
  2. Clean and slice the mushrooms and add to the onions.
  3. Add the chicken stock and thyme leaves and simmer for 30 minutes until the mushrooms are tender.
  4. Remove from the heat and mix with an electric blender until smooth.
  5. Add the cream and stir through. Season to taste with salt and pepper and grated nutmeg.
  6. Place back on heat and simmer on low heat for another 5- 10 minutes.
  7. Serve hot with toasted wholewheat country bread.

Suggestions:

  • Fry some coppa italian ham and serve on top of the soup.
  • Keep some mushrooms aside and fry to serve on top of the soup.
  • Replace the button mushrooms with cépes mushrooms (porcini mushrooms). Keep some aside and fry to serve on top with chopped fresh italian parsley.

Serves 4 people

Two mushrooms, oil on board, 15x15cm

November is still a beautiful month where all the leaves hang on for the last show of autumn. Greens and ochres and siennas come together in a magnificent explosion against bright and dark skies. Winds blow, the mist hang low in the valleys and heavy skies are preparing for winter rains. It is the month to store away garden furniture, bring fragile plants indoors and light evening fires. November is not really autumn any more, but it is not yet winter. It is whatever you want it to be.

Roasted peaches with honey and thyme.

At the end of every summer I have the disappointed feeling that I haven’t had enough of the summer fruits and then I go into a frenzy to get my qoata for the season in. And so we have a last chance to indulge in all the summer fruits, especially the peaches and nectarines, the watermelons and melons. All of them my favorite fruits.

If you haven’t had roasted fruit before, you are truly missing out on a great experience. It is so simple so make and brings out the best of a fruit in a different way.

There is no formal recipe for this dessert. I used a mix of peaches and nectarines.

  • Preheat the oven to 200 degrees C.
  • Use 2 peaches per person. Wash and cut each peach in half. You can remove the seed or leave some in.
  • Place the peach halves in a roasting tin.
  • Spoon some honey into the peach hamlves, drizzle liberally with lemon juice, sprinkle some fleur de sel and add lemon slices to the peaches.
  • Add lemon thyme branches to the peaches.
  • Roast at 200 degr C for about 15 minutes. Stick under the grill fora further 3 minutes if they aren’t browned enough to your liking.
  • Serve warm with créme fraîche of vanilla ice cream.

Pincée de sel:

  1. Use plums or figs instead of peaches.
  2. Use brown sugar or maple syrup instead of honey.
  3. Make a vanilla syrup of 1/2 cup water, vanilla pod and 3TBSP sugar . Leave to boil down to a syrupy consistency and add to the peaches along with cream. Omit the herbs.