buttery soup

redmel1621

I just can't seem to get soup right....2nd attempt was at least edible.:rotfl:

I went through the bbc food site earlier looking for soup recipes and found what looked like a lovely potato soup. It was lovely but directions were to sweat potato and onion in butter for 10mins before adding stock, now it was lovely but tastd very buttery imo so I was wondering do you knowledgeable people generally do this or should i have just chucked it all in the pan. I must say that it did give the veg a soft texture and smelt gorgeous....

Mel x

thriftlady_2

I would replace the butter with olive oil, or at least half the butter with olive oil. I think it is important for flavour to sweat the veg in some kind of fat first I often dryfry some streaky bacon first and add my onions etc when it has released its fat. Makes for a lovely flavour if you aren't veggie.

redmel1621

Thanks thriftlady

I will try that next time, I was a bit dubious about how buttery it was going to be as there seemed to be qute a lot of butter, I want the soup to be low fat too.....

While i'm here can i just ask, when a recipe states crushed garlic clove or cumin seeds, can i use the ground powders as i have these in the cupboard and don't really want to buy fresh stuff.
Mel x

kethry

redmel1621 wrote: »

While i'm here can i just ask, when a recipe states crushed garlic clove or cumin seeds, can i use the ground powders as i have these in the cupboard and don't really want to buy fresh stuff.

i use powdered cumin, rarely the fresh stuff... with garlic i do use the fresh stuff, but then i love it and we get through 2 (sometimes more) bulbs a week. You can use powdered garlic but be careful cos if its like mine, its extremely strong (I ruined a potato and leek soup once by putting in powdered garlic and i overdid it.... got renamed garlic soup cos you couldn't taste anything else. OH's (then) workmates loved him that week.. NOT!).

keth
xx

Bongedone

Cumin seed and powder have an entirely different effect on a dish. The powder is used mainly in curry and chilli. Cumin seed goes well with carrot. You can buy the seeds in a packet for 60p and it will be enough to last years.

The exception to this is if your grind the seeds as you will end up with a powder anyway.

Kurt_Death

thriftlady wrote: »

I would replace the butter with olive oil, or at least half the butter with olive oil. I think it is important for flavour to sweat the veg in some kind of fat first I often dryfry some streaky bacon first and add my onions etc when it has released its fat. Makes for a lovely flavour if you aren't veggie.

Olive oil would taste minging in that soup you loon.

Fruball

I use half butter and half olive oil - but I love buttery stuff so I wouldn't mind if it tasted buttery