Steadily climbing the mountain, enjoying the view along the way

Baileys_Babe

I would have done similar to you @KajiKita and added a random can or two of beans from the cupboard or rinsed baked beans at a push.

I like the sound of your soup, I would appreciate a review. Where is the recipe from? I would like to give it a try.

Merlin's_Beard

Sounds promising on the mortgage! Especially if Mr KK is buying into it a bit more as well.

Annoying about the recipe, though, it's so hard to remember to convert recipes sometimes.

KajiKita

I hope so @beanielou 😊🤩

@Greying_Pilgrim, the recipe says serves 6 but I dish out to a volume that’s the equivalent of a commercial soup tin and I got 4. Good point about carrots adding sweetness (parsnips are an instrument of the horned beast as far as I’m concerned! 😉) to tomato based recipes. Awesome tip about grating potato into a soup to make it cook faster as it generally gets blitzed anyway 😊

@Baileys_Babe, it’s from the Covent Garden book of soup recipes. I think it’s quite old now but it’s still a good resource 😊 Recipe below:

From:



@merlin’s_beard I think my drip drip drip of slowly doing surveys, selling things, squirreling monies away and then whisking them off as OPs, telling him how much *I* have OP’d etc etc, has finally had an effect! 😉😂
Tbh, it isn’t that annoying about this recipe compared to trying to learn how to cook vegan. The number of inedible meals / dishes I produced then was utterly demoralising. I’ve got better at anticipating what recipes I will actually like, being assertive about leaving out/ subbing ingredients I know I don’t like and binning what is inedible (rare these days thankfully 😊) 😉 I wanted to get better at making more food for myself, my focus has been soups and I learned something new today. Not unhappy with that 😊 I have also annotated the recipe to remind me! 

KK

CCW007

Ooh I love the NCG soup books, think I have 5 but haven't had a flick through for a while

f0xh0les

Sorry about your soup, but you did rescue it! 

The butterbean chowder I make goes something like, chop and sweat a white onion with garlic, add chopped celery, cook, add  a chopped green pepper, cook a bit more, then add a tin of butterbeans + the liquid in the tin (it thickens it) add a tin of sweetcorn + the liquid in the tin, add 2 chopped raw potatoes, and some stock, and cook until potatoes are tender, turn the heat down and add about a can-worth of milk and stir while that heats up - it may split, but it doesn't affect the taste.  You can take a ladle or two out and whizz it in the blender and add it back in.  Depending on the waxyness of the potatoes depends on the texture of the soup, a floury potato makes a gorgeous thick but not sticky soup.  You could add in a spoon of cornflour or a roux if it is not thick enough for you. 

 If you fry some sage leaves and toast some pumpkin seeds they are lovely on top as a garnish.  

I cannot for the life of me find the recipe online that I modified, but then not many people feed soup to five grown men with hollow legs!  I have halved the amount I use for you.  

The potatoes suck up all the salt from the stock cube, so salt and pepper it when in the bowl. 

KajiKita

@CCW007, you mean there are more CG soup books...??  this sounds verrrry dangerous!
(I shall go have a look )

Thanks @f0xh0les, that sounds lovely Might try that next weekend

I have got out into the garden today and finished clearing the veg bed that was part done by removing the huge sage bush. Went over it with a landfork, added 2 bags of HM compost and planted the potted up, sprouted garlic, along with the 'volunteer' Dill plant and 2 aquilegia and that I put in the end of the bed at the hedge end Speaking of 'volunteers' ... found 1.3Kg of spuds in that bed as well!

Finishing that meant I had no time to make a 2nd new recipe soup batch, so have parked that until next week - the ingredients will easily last until then. I need 4 portions of soup per week (I don't have lunch at work on Fridays) and have 4 from today and 3 left from last week's double batch, so I will be okay for this week

11.4K steps today, plus moving material around, digging etc. Bit pooped now ...

KK

Baileys_Babe

Thanks @KajiKita for the recipe, I've copied it out, I'm glad you added a picture of the books cover so I know which Covent garden soup books it's from, I think BIL has that one I'll ask if I can browse it for inspiration.

KajiKita

Baileys_Babe said:

Thanks @KajiKita for the recipe, I've copied it out, I'm glad you added a picture of the books cover so I know which Covent garden soup books it's from, I think BIL has that one I'll ask if I can browse it for inspiration.

My pleasure 😊

And in answer to your other question, it’s really rather nice 😊 I haven’t added any milk or cream though, as I don’t want the additional calories. 

KK

Brie

why put sugar in a soup?  does it really need it??  Or is it just a british thing???  I find some commercial soups much too sweet which is why I buy them from the Polish shop instead.

Greying_Pilgrim

Brie said:

why put sugar in a soup?  does it really need it??  Or is it just a british thing???  I find some commercial soups much too sweet which is why I buy them from the Polish shop instead.

In this instance Brie it was simply because tinned tomatoes were in the soup.  Some times tinned tomatoes can be acidic.  1 spoonful of sugar (in a soup quantity to serve 6) isn't too bad.  Had the soup been simply a white bean soup, I'm pretty sure the sugar wouldn't have been mentioned.  I mentioned putting sugar in home-made tomato sauce (which I use as a base to pasta dishes, soups, pizza topping etc) to round out the acidity of tinned tomatoes. Sugar isn't a routine ingredient in all HM soups, and isn't a British thing - imho - it was linked to the tomato use in this particular recipe.

KajiKita - I had that CGSC book, and I had the browny-orangey one too.  I found there recipes fed a crowd - which wasn't always what was needed, as there was just DH and I at the time.  Plus I found they were very ingredient heavy.  I've now passed the books on (as I did with the vast majority of my cookbooks), but certainly they were a starting point in getting me to make soup - so keep on keeping on!  There's always something new to learn with cooking 😁

Greying X