Soup recipes

Bennifred

ms_london wrote:

I made roasted Butternutsquash & Onion soup last week, I had to add a lot of water, and it still only served 3 portions (there's only me, but thought it would go further). This is 0 points in WW terms, and nice to have 0 point soup on hand - but is there an easy way to skin a BNS? It was so tough to do, and ended up with hardly any BNS. Anything else I could add to make it tastier? (of the healthy variety)...........

I peel the raw butternut squash (whole) using a swivel peeler, then slice it and finally dice it, removing the seeds. One butternut squash, two parsnips and one onion made plenty of soup for seven people - it was quite thick, too!

ms_london

Bennifred wrote:

I peel the raw butternut squash (whole) using a swivel peeler, then slice it and finally dice it, removing the seeds. One butternut squash, two parsnips and one onion made plenty of soup for seven people - it was quite thick, too!

Perhaps I shouldnt be roasting it then & boiling instead?? Im useless at cooking, made muffins at the weekend, that were shorter than fairy cakes, but thats another story :0)

Thanks for the advice.

Eliza252

ms_london wrote:

I made roasted Butternutsquash & Onion soup last week, I had to add a lot of water, and it still only served 3 portions (there's only me, but thought it would go further). This is 0 points in WW terms, and nice to have 0 point soup on hand - but is there an easy way to skin a BNS? It was so tough to do, and ended up with hardly any BNS. Anything else I could add to make it tastier? (of the healthy variety)...........

i also find squashes a nightmare to cut up and now i have a slight phobia of doing it as the knife slipped once and i stabbed myself rather painfully in the hand!

Its not the peeling, its the chopping up that gets me as they are so tough!

Bennifred

Honestly, squashes are so much easier to cut up if you peel them first! I used to struggle with them, tried cutting them into halves or chunks then peeling,etc. Now I peel them first with a swivel peeler not a knife, and then use a cook's knife (one of the broad-bladed ones) to slice or chop them. Lovely just coated in olive oil and roasted in the oven, or chopped and added to ingredients for soup (they don't need to be roasted first for soup). HTH!

ms_london

Yes but they're blimmin hard to peel, hehe!!!

Well, tough, cos I just bought 2 and will be making soup tonight (they're £1.50 each, thats expensive isnt it? Oh well!!!), so hopefully I wont be having any accidents like Eliza :0(

Oh yes, I could not find rhubarb OR cooking apples at the weekend, in either the supermarkets or the market - I thought they were in season!!!! I made an apple crumble, but it wouldve tasted better with cooking apples!!!

xx

Lara

exlibris wrote:

Competitionscafe

I usually make stock, freeze it, make the soup and then freeze that.

This may sound stupid .....................but I have never made chicken stock with a chicken carcass. How would I do this in the slow cooker?.................please:o

squeaky

I break the carcass up so it fits in a smaller space, (having previously picked any decent sized bits of meat off it for sandwiches), add in a chopped carrot and an onion, a dash or two of salt and pepper and a light sprinking of herbs. Add enough boiling water to cover everything and cook on low for about four hours.

Pour the licquor off through a strainer - discard the veg - pick any last little bits of meat, then let the stock cool. Lift off the fat when cold - there ya go, chicken stock.

Please note:- There are almost a million different recipes for chicken stock but mine is the best one

competitionscafe

Hi,

The freezing thing was just because I think in the past I have been told not to freeze things twice, but I am sure I have seen products (especially fish) which has been marked as previously frozen but also marked as suitable for (re)freezing.

I was just a bit concerned about the chicken stock because it's chicken and also because it was already cooked once, not too bothered about the bacon as that was raw when frozen. If others have done it then it sounds like it's fine and as you say the soup is brought to boiling temperature before eating.
I used bacon because the recipe said it was best with gammon stock, but if you didn't have any use chicken or veg stock but put some bacon in at the beginning with the onions.

As for butternut squash - I roast slices of that in the oven and then add it to the soup - gives a nicer flavour that way too and is much easier to peel when roasted.

I have made Celeriac soup too - think the recipe was in the supergrub book, I can have a look at how they did it if you want, although obviously I can't post the exact recipe here because of copyright, etc

Another big portion of minestrone for dinner tonight.

Ems*Honie

thanks everyone,,
I ended up throwing it in a pot with winter veg (carrotts, cauli, onions, and pots) and casseroling it, (handful of winter veg dry mix from sainsburies and some extra red lentils) just got it out now and its really lovely,

It bulked up dinner for tonight, and I made enough for tomorrow too,, will add chicken to that one , and I still have half of it left, so will try the soup too.

competitionscafe

Now here's one I like the sound of:

Chocolate Soup With Caramelized Bananas
http://www.fabulousfoods.com/recipes/dessert/misc/chocsoup.html

or Chocolate soup soufflé and milk ice cream:
http://www.gfw.co.uk/recipearchive/recipe0902.html

It sounds better in French (La Soupe Soufflée au Chocolat; La Crème Glacée au Lait Entier)

Hmmm..... I think I have a chocolate craving.