Soup recipes

katieowl_2

I make a soup with tinned mushy peas, but add some diced spuds and carrots, and a few frozen peas (all left whole) I usually either add some fried of tiny cubes of bacon (brilliant for cheapie cooking bacon) or some ham, if I have some that needs using.

My new favorite soup is parsnip and chorizo. You sautee onions and garlic in oil and a bit of butter, add lots of parsnips and a large potato diced up, with a little vegetable stock and some smoked paprika and salt and black pepper. When it's all tender, blend it till smooth, and add some milk when you do this to make it a smooth cream, don't make it too thick (or it's a bit like baby food) then slice or dice an A!di or L!dl chorizo sausage thinly (I usually take the skin off too) and fry in a tiny bit of oil until crisping up, and then stir most of it into the soup reserving a bit as a garnish for the top. I don't put the chorizo oil in.

Parsnips keep for ages in the fridge, and so does the sausage, so this is a good 'what shall we have for dinner?' standby!

Kate

Stephen_Leak

BitterAndTwisted wrote: »

I'm much too skint to be using good Stilton in soup so just buy whatever blue cheese I can find reduced.

<snip>

The great thing about soup is that you can make it from almost anything that's lying around.

Me too. Mine will use some ASDA extra mature English cheddar (£2.48 for 400g or 2 for £4.00).

And, the comment about making soup from almost anything has just reminded me about this one ...

THREE TIN SOUP

Serves 2 – 3

INGREDIENTS

1 tin of meat or fish
1 tin of a vegetable or bean
1 tin of something else
250ml of water

METHOD

Open the tins and drain off any brine, oil or water. Put any beans into a sieve or colander and rinse them thoroughly under running cold water. If you use baked beans or fish in tomato sauce, wash the tomato sauce off, as it will dominate all the other flavours.

Put all of the tinned ingredients and the water into a saucepan on a medium heat. Stir thoroughly. Bring to the boil, then turn down the heat until it is just boiling (simmering). Cook until all of the ingredients are thoroughly cooked.

If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don’t have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy. If you used a food processor, rinse out the saucepan and put the soup back into the saucepan.

Put the saucepan on a low heat and reheat the soup gently.

ADDITIONS & ALTERATIONS

The idea of the third tin is to add a completely different flavour and/or texture to the other two ingredients.

The vegetarian option is to use a tin of a vegetable, a tin of a bean and a tin of something else vegetarian.

Add a suitable stock cube. Add a teaspoon of a suitable herb or spice.

Remove some of the lumpy ingredients before blending and put them back in afterwards.

daska

My simplest/basic soup is to slice and gently fry a head of celery, add a peeled/chopped celeriac and a bit of marigold stock, boil and blitz. Don't even need an onion with that cos the celery has a lot of umami.

7_week_wonder

One of my current favourites: tomato and lentil

Chop and fry one largish onion and 1-2 cloves garlic.

When soft add 150g (dry weight) of red lentils

Add 750ml veg stock and bring to the boil

Then add 1 tin chopped tomatoes and ~1 tbsp dried mixed herbs.

Cook for about 20 minutes. Blitz in blender, with stick blender.

Stir in juice of one lemon.

Yum, yum. Made a batch at the weekend and am having some for lunch in about an hour!

Dex

One of my favourites is curried parsnip soup;

• 25g butter
• 1 onion, finely chopped
• 3-4 parsnips, peeled, finely chopped
• 300ml/10½fl oz hot vegetable of chicken stock
• 2 tsp curry powder (or more depending on your taste)
• salt and freshly ground black pepper
• 1 tbsp Greek-style or natural yoghurt

1. Melt the butter in a saucepan and fry the onion until softened but not coloured. Add the parsnip, pour in the stock and cook until parsnip is tender.
2. Add the curry powder and cook for 3-4 minutes. season with salt and freshly ground black pepper, then blend with a hand-held blender until smooth. Add a dash of boiling water if the soup is too thick.
3. Pour into a bowl and garnish with a dollop of yoghurt.

CH27

Stephen I made your pea soup & it is scrumptious.

Plan_for_Chaos

Kevie192 wrote: »

This sounds like a lovely base recipe, but I do have a couple of questions... Do you blend it or leave it chunky? And is the 250g lentils the dry weight or cooked weight?

Thanks

It's 250g red lentils dry weight, you can leave chunky or blend, whatever your preference is. I have also on occasion substituted the red split lentils for yellow spilit peas (only if I'm making a smooth soup - yellow split pea, paprika and sweet potato being my favourite), though I find 200g of peas sufficient as they seem to swell more.

Another favourite is to to sub the 500g of vegetable for the same wight in potatoes and use lots of dried sage. Carb overload probably but absolutely delicious.

luvvie

1 Butternut Squash
1 Onion
4 Carrots
2 Sticks Celery
2 Cloves Garlic (or garlic powder)
2 Oxo Cubes (chicken or veg)
Salt / Pepper

Method
1. Chop all vegetables into chunks
2. Place Stock Cubes in hot water to dissolve
3. Fry onions / garlic gently in oil to
sofen/sweat
4. Add all other vegetables and fry for a couple of minutes add stock and fill with enough water to cover.
5. Add Salt and Pepper to taste
5. Bring to boil then simmer for 40mins to an hour (until vegetables are soft)
6. Blend (add more salt and pepper if required)
7 Serve.

Eenymeeny

Stephen_Leak wrote: »

We are here to serve.

And I note that you have my culinary hero as your avatar. Only one chicken was harmed in the making of my last soup. Børk! Børk! Børk!

HaHa, My hero too Stephen. I'm a Grandma and still love the Muppets! The question is though, to borrow from the latest Muppet hit, 'Is he a man or a Muppet?' ;0

Stephen_Leak

CH27 wrote: »

Stephen I made your pea soup & it is scrumptious.

Phew! Posting recipes is an awesome responsibility.

That pea soup is a favourite of mine. To me, it just sums up what "OS" is all about.

Actually, posting that one is probably why I now have a cheap bacon joint in the freezer and a box of dried peas in the cupboard.

I'll soak the peas at the same time I soak the joint, then put them both in a big pan with water. When the joint is cooked, out it comes. I usually put some offcuts from the bacon back in. Then blend.