Soup recipes

pm2326

Kit1 wrote: »

Hi

I was just wondering if anyone had a recipe for beef and ale soup. My husband saw it for sale in M&S and wondered if I could make him some.

I have looked on the internet but so far can only find beef and ale stew recipes.

Many thanks

This is the only one I could find online but think it's american

http://www.ifood.tv/recipe/beef_and_ale_soup


I made a simple chunky chicken, potato and leek soup in the slow cooker at the weekend and it's turned out really nice.

3 chicken thighs
3 chopped leeks
baby potatoes cut into quarters
lo sweetcorn (about 3rd of a tin)
2 chicken stock cubes
1.5 pint of water
salt
pepper
bouquet garni

left it on high for 6 hours then turned it down to medium for another 3. Once cooked I removed the chicken, shredded it and popped it back in the pot.

Have had it for tea last night and today and still have at least another 3 -4 portions left.

Ammeretto

We love http://www.slimmingworld.com/recipes/italian-chicken-and-tomato-soup.aspx

I make it with leftover chicken from a roast and I add a load of pearl barley to it. Just need to make sure to add more stock.

Very yummy and very filling.
Even my fussy boys live it.

Parsimonia

I made a delicious soup Savoy Cabbage, Potato and Parmesan soup for dinner....8 portions for a total cost of 87p (11p a portion).

3 tbsps oil (14p)
1 medium onion, chopped (6p)
1 tsp caraway seeds (5p)
1 savoy cabbage (shredded) (39p)
1 large unpeeled potato, cubed (16p)
Clove of garlic (7p)
Vegetable stock (homemade)
80g piece of Parmesan rind (had this already in the freezer)
Freshly ground salt and pepper

Heat the oil, sweat the onion for 5 minutes until soft but not brown. Add the caraway seed (use fennel seed if you don't have caraway) and the crushed garlic and cook for 2 more minutes. Add the potato and cabbage and cook for 3 more minutes, then add the parmesan rind (in one big piece) and sufficient stock to cover by about 2 inches and cook for about 10-15 minutes. Remove the parmesan rind (good for at least a couple more uses!!!), then blitz the soup in a blender, season to taste with salt and pepper and serve.

It's delicious served over cheesy sourdough croutons, but as I didn't have any stale sourdough we just ate with packet wholemeal bread. Even hubby loved it!!!

melanzana

Just to add, I make vegetable soup, bog standard, but to my taste, gorgeous. Usual veg, but anything can go in. I call it the Bin Soup!

But I recently added a drained and rinsed tin of M+S new potatoes, only about 50p a can, and they freeze well with the soup, so moreish, and I don't have to peel them!

Just a little tip. Enjoy.

(oh and by the way.. When drained and dried on kitchen paper and cut up a bit, they make great potato salad aswell...all good!)

kittendothroar

I made beetroot soup last week was really tasty! Sauteed a little diced onion, carrot and a small white potato in oil, added some tandoori curry powder, half a packet of ready cooked beetroot, covered with vegetable stock and simmered about 20 minutes, then blended in the liquidiser. Very tasty!