Green soup and redcurrant relish

We’re having a very mixed weather this week – sunshine one minute, pouring rain the next. This morning I went out in the rain to harvest some broad beans. The sun came out, so I harvested rather more than I’d planned, cut back the plants, sorted out some entangled peas, cut down some more rainbow chard, rescued a younger generation of beans from the already gigantic broccoli plants and then it started to rain again.

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It was beginning to feel like soup weather so a perfect time to make a massive pot of green soup, with all this bounty:

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Green soup – usual recipe: swiss chard, broad beans, tarragon, mint, slightly elderly peapods with added broccoli leaf and fresh peas.   And then the sun came out again so we decided to have it in the garden. And then it started raining again so the soup got a little watered down.

Even the autumn fruiting raspberries are confused, fruiting prolifically and ripening at least two months early this year, in time to join the redcurrants, strawberries and summer fruiting raspberries.

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Most of these have been eaten fresh in bowls with breakfast cereal in the mornings, or with cream or ice cream as a pudding.

I did feel a little overwhelmed by the redcurrants so made them into redcurrant relish – recipe here .  It has not set as well as it should and there is far too much.  The recipe said it made one large jar so I made double quantities which made seven medium jars.  I may have misread an ingredient somewhere as I was seriously multitasking when I made it. The recipe also says it keeps for three weeks so we may be having a bit of a runny redcurrant relish with everything thing going on for the next wee while.

4 thoughts on “Green soup and redcurrant relish

  1. I’m wondering with the red currant relish if you couldn’t keep it longer by pasteurising it, for example?

    I had a mishap last year when jam became coulis – misread the number of zeros for water – so I know only too well about runny preserves.

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