A Food Coma

Attention passengers. We’ll  be making our decent into London Heathrow Airport now. Please fasten your…The remainder of the message went unheard, as I was lost in my own thoughts, forehead pressed urgently to the little plastic oval portal, taking in the view, suddenly so grateful, so overcome. As we emerged from the clouds, I could see the sunset at the horizon; brilliant reds, oranges and purples. Beneath me, a darkened city, decorated by thousands of little twinkling lights.

This is my new home.

I’ve always had an odd concept of home, having been shuttled from house to house in my formative years. The idea of picking up and moving several thousand miles across an ocean to a school and a country where I barely know anyone might seem a bit daft. Reckless even.

But that’s me. Always one for an adventure. Unafraid of the unexplored. So I live here now, at least for the upcoming months. And if I could, I’d never return.

“England? Why would you want to go there? I heard the food is horrible.”

Such was the general reaction from American friends and co-workers. Forgive me, but I’d like to politely object. Actually, I can be impolite if I want – that’s rubbish and you don’t know what the hell you’re talking about.

I dare you to tell Gordon Ramsey his food is terrible. Try reading the cookbooks of Delia Smith, Prue Leith or Jamie Oliver without getting hungry.

While many years ago British cuisine was insular and bland, these days it’s much more than just bangers and mash or fish and chips. A new order has arrived, bringing with it fresh, organic and internationally-inspired fare.

The first meal I cooked in England comes from a family recipe provided by my aunt Julie, a charming woman and British native.

Julie lives in a white plaster and brick cottage in the hilly village of High Wycombe with her husband, two children and two cats. There are tomato (to-mah-to) plants in the front window, a vegetable garden in the rear and a red Mini Cooper in the drive. It’s a wonderful life, and one that I hope to become acclimated to shortly.

Even better, the entire family is vegetarian!

Among the changes in cuisine include an upswing in vegetarianism, as well as a demand for higher quality and sustainable, local produce.

“Truthfully, the food used to be dreadful,” Julie said. “Once people started to travel to places like the Mediterranean, chefs started to bring back the new foods and ideas. Things have changed quite dramatically for us.”

Julie’s recipe for vegetable soup is perfect for chilly weather and easily whipped up in less than 20 minutes. Courgettes, better known as zucchini in the States, are full of vitamins and readily available in this season.

It is very flavorful without the need for cream or chicken stock; lightly browned butter gives it a warm flavor, while fresh baby vegetables are refreshingly light.

Courgette Soup

Serves 3-4 people. Equipment needed: heavy sauce pot and an immersion blender. If unavailable a regular blender will do.

Ingredients:

2 tbsp butter

1 red onion, finely chopped

2 medium potatoes, chopped in ½” cubes

4 baby courgettes (zucchini) or 2 regular-sized, chopped in ½” cubes

2 cups vegetable broth

handful of fresh parsley, finely chopped

Directions:

Over a medium flame, melt the butter until just starting to brown and bubble. Add in the finely chopped onion and potato. Toss in the butter until thoroughly coated, then simmer for about eight minutes. When the onion is nicely golden, add in the courgettes and stir. Slowly pour in vegetable broth and add parsley. Bring to a boil, then simmer for 10 minutes. Remove from heat.

With an immersion blender, purée the soup until no large chunks remain. It will look nice and creamy. If using a regular blender, purée one cup at a time. Be careful; hot liquid tends to splash out easily!

Season with salt and pepper to taste. Serve warm with fresh bread and grated white cheddar or parmesan.