Dreich ~ yes, dreich, that’s the right word to describe today. Dismal, dreary, bleak, a winter’s day at the end of May. Outdoors, the colours are first dulled by the grey wash of sky, then smeared by the gloom of the atmosphere. Dreich, it is; maist dreich.
What’s a body to do but wrap up warmly and take a solid meal of soup, served without fuss or finery, straight from pot
to plate. Slop and dollop.
A dear friend showed me how to make this soup-stew. There isn’t a defined recipe. What goes in, aside from the barley and broth, depends on what is in the cupboard. In this case I have potato, pumpkin, two kinds of sweet potato, peas, broccoli stalks, parsnip, carrot, onion, celery, and bacon. The flavourings are salt, bay leaves and tarragon, and lots of black pepper. The soup takes time to cook but time = very satisfying fodder. Even more satisfying, as an accompaniment, would have been a wee dram of that other time-dense barley concoction, whisky. Alas, there was none of that in the cupboard. 😉