My youngest son loves fishing. He takes it very seriously and is really rather good at it. He fishes for the England Team and has travelled all over the country (and abroad) to follow his passion. Not a bad hobby for a 13-year old boy.
The only problem is that it is flipping cold sat by the sea. The wind attacks, the spray from the sea is like daggers on the skin and hands burn.
The best way to stay warm is with soup, I have found, and this lovely butternut squash soup is a clear favourite.
It needs to be served straight from a Thermos Flask and the hands must be yellow from handling worms.
Fisherman's Soup - AKA Leek, Butternut Squash and Potato Soup
2 tbsp olive oil
1 clove garlic, crushed
1 leek diced
2 cups butternut squash, diced
2 potatoes, diced
1 tsp salt
3 cups vegetable stock
1 clove garlic, crushed
1 leek diced
2 cups butternut squash, diced
2 potatoes, diced
1 tsp salt
3 cups vegetable stock
In a medium pot, saute the leeks in the olive oil for about 2 minutes. Add the squash and potatoes and saute them for another minute. Add the vegetable stock and salt. Bring it to a boil and then reduce heat to medium and cook them covered for about 20 minutes.
Puree the soup and taste it. Adjust seasoning if needed.
