In the soup

Soup mix is a favourite of ours at this time of year - it does make for a rather nutritious vegetable soup and even better, it takes a decent snap as well:

Soup mix: pearl barley, lentils, split peas in 2021.  On the 'Blad, Ilford Delta 3200 printed on Ilford MG Classic fibre paper and toned in home-brew thiourea.

I wasn't sure about the sunlight hitting the bottom left of the print but I left it in as it goes some way to balance the top right of the shot.  I was happy with the toning on this print, which adds texture and depth to the bowl in particular.

And now the most important part: the soup.  Dice two carrots, one leek, two celery sticks (preferably from the centre, with leaves attached) and sweat them in a pan (lid on) for about 5 mins.  Then add a couple of pints of stock (veg, of course - but you can use chicken broth or ham stock if you prefer), about 6 dessertspoons of the soup mix and a good handful of chopped parsley.  Season well and simmer for about 2 hours.  Top up with water as required (the barley mix absorbs a lot of liquid as it cooks).  And as all good recipes would say, Serve with fresh crusty bread.  The bread is optional, of course - the soup is enough on its own. 

I think I could have this for lunch every day during the winter months and not tire of it.  In reality, it gets made once a week and usually lasts for 3-4 days.