Spring Blooms patchwork and a warming soup recipe

A few times a year, there are not four, but five weeks between issues of the Bustle & Sew Magazine.  This gives me a little extra time to try different things – whether it’s putting together a new pattern collection, trialing new recipes (always a popular activity with the Engineer!) or, as in this month, something completely new.  I’ve just completed my third bowl of spring bulbs….

They will be included in the April magazine – which is published on Thursday 30 March – a little while away yet. This gives me time, as long as I stay focused, (which, with my chickens arriving this month, may prove to be a little difficult!) to stitch another pot of bulbs, this time hyacinths. This makes a set of four Spring Blooms, and I am now definitely going ahead with my plan to form these into a patchwork table centre.

The Spring Blooms supplement will include the stitching guides, full size templates and floss requirements for all four sets of bulbs – that’s snowdrops, daffodils, tulips and hyacinths – as well as instructions for completing your the table centre.

The Spring Blooms supplement will be included as a free extra  for all magazine subscribers, and will also be available to purchase separately from April onwards.

Although this is all very spring-like, I am sad to say that spring seems to have gone back into its box and winter has returned up here on the Mendips where snow is expected next week.  So I thought this might be the moment to share with you one of my favourite (and very easy) recipes for a nice warming soup – Grandma’s Leek and Potato….

To make this soup, simply heat 1 tablespoon of vegetable in a pan and cook 1 sliced onion, 225g potatoes (sliced) and 2 medium leeks (sliced) for a few minutes until they begin to soften.  Add 1 litre of vegetable stock and bring to the boil.  Season with salt and pepper.  Simmer until the vegetables are tender.  Whizz with a blender until smooth.  Reheat in a clean pan and stir in 150ml cream (do not allow to boil).  Serves 4-6 with crusty bread or toast on the side.

Hope you enjoy it!

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