Soup recipes

metherer

Well, you're all getting me into the mood for soup now - I know what I'll be doing this afternoon.

I don't know about you, but I find it quite therapeutic, making up a large pot of something scrummy. Plus, it saves me from deciding what to have for tea after work.

Thanks all for whetting my appetite..


Metherer

dbilsborough

made the best soup ever this week!

2 big bags of tomatoes
3 cloves of garlic
1 veg stock cube
a bit of water

cooked and then blitzed

I added a bit of double cream too after it was cooked, absolutely lovely, made a massive amount but it didn't last long

competitionscafe

Made Nigella Lawson's Pea And Roasted Garlic Soup again last night, this is now one of my favourites - made it without any cream at all this time and I think I prefer it - but I am not a huge fan of cream in soup anyway.

It's a great store cupboard soup too as most people have some frozen peas in freezer and a bulb of garlic........(you could always preroast the garlic when you have something else in the oven)

I sent the recipe to my language exchange partner in France to get her verdict - she said she will make it this week and let me know! (has never heard of Nigella Lawson - says they don't really do 'celebrity' chefs over there!)

This pea soup and Gordon Ramsays brocolli one must be 2 of the easiest and healthiest soups you can make (without the cream) and I love the bright green colour!

Nigella Lawson's Pea And Roasted Garlic Soup recipe:
http://www.polkadotmittens.co.uk/recipes/soups/peagarlic.html

ashmit

There are some recipes for various kinds of pumpkin soup in the pumpkin thread. Just in case anyone hasn't checked it out yet

The garlic and pea soup recipe - is it incrediby garlicy when cooked? I ask because my dear beloved husband is allergic to garlic and I don't like stiiiinking the house out on him. And do you not peel the garlic or get rid of the stalk in the middle? I don't like that idea - I want to get rid of any bad bits that may be lurking inside

Last night I made pumpkin soup (as posted on the pumpkin thread!) and cauliflower and potato soup - I thought the cauli one would be incredibly bland and boring compared to the first but I've just had a portion for lunch and it was really nice. An onion chopped and fried with half a (large) head of cauliflower, then finely chopped pots added with some water, herbs, salt and pepper and boiled til it was all cooked. Oh and I added some nutritional yeast after it was cooked if anyone has that. Don't think DH is interested so I might stick some garlic in the other portions that will be my lunch this week Yummy yum yum!

competitionscafe

ashmit wrote:

The garlic and pea soup recipe - is it incrediby garlicy when cooked? I ask because my dear beloved husband is allergic to garlic and I don't like stiiiinking the house out on him. And do you not peel the garlic or get rid of the stalk in the middle? I don't like that idea - I want to get rid of any bad bits that may be lurking inside

When it's cooked it's not strong - roast garlic turns to a sort of paste - you roast it whole and then (after it has cooled a bit!) you can either squeeze the cooked garlic out of the skins or if it's got big cloves you can easily poke the cooked cloves out with a knife - either way all the skin and stalk etc is left behind. It will make your kitchen smell nice when its roasting but its a different smell to the strong raw garlic smell you get on your fingers when you chop raw garlic....

I used the Really Garlicky company garlic - http://www.reallygarlicky.com/main2.html which has much bigger cloves, so it was very easy to remove them when they were cooked - the first time I made the soup I used an ordinary supermarket bulb and the easest way to extract the cooked garlic was to squeeze it out - but this meant you got slightly less.....

HOLsale

i made a really tasty pumpkin soup last week

remember, you can still use the pumpkin that you carved and had a candle in for halloween if you clean it out well before you roast it. simply carve away any smokey bits and cut away anywhere where wax may have spilt and use the rest


slowcooker pumpkin and pepper soup

1/2 large pumpkin roasted (roast in skin peel away skin, cut into chunks)
2 onions
3 cloves garlic
2 red peppers
chicken stock
bacon (mishapes work very well)
butter or olive oil
spices (i used falafel, curry would work nicely)
cream

roast your pumpkin then cut into chunks after it's cooled and you've removed the skin. while it's roasting you can be frying the onions in olive oil or butter. when translucent add in pepper slices and thinly sliced garlic and bacon chunks and fry til the onions start to carmelise (brown) add 1.5 litres chicken stock to your slowcooker. mix in spices, onions, garlic, peppers and bacon and the pumpkin. set half a dozen red pepper slices aside. cook mixture on low setting for 2-3 hours. when it's finished puree in liquidiser or with stick blender. add a swirl of cream and criss cross 2 slices of pepper on top. mmmmmmmmmm

dbilsborough

Made this for lunch today, excellent Just the job for a cold day. I doubled up the quantity and it was a good meal, at the quantity below I would guess it to be more of a snack...

Ingredients
1 tbsp olive oil
½ red onion, chopped
1 parsnip, peeled and chopped
1 tsp curry powder
1 chicken stock cube
2 cloves garlic, crushed
250ml/9fl oz water, boiling
parsley to garnish

Method
1. Heat the oil in a pan and soften the onion gently for 5-6 minutes.
2. Add the parsnip and cook for five minutes.
3. Add all the other ingredients, except the parsley, and simmer for 8-10 minutes or until the parsnip is tender.
4. Blend the soup until smooth with a hand held blender or in a food processor.
5. Serve with a parsley garnish.

jack92

Here's a recipe for Lee & Potato soup that I cooked at the weekend - turned out lovely!

6 chopped rashers of streaky bacon
4 or 5 medium/large leeks chopped
a couple of potatos, peeled and chopped into chunks
1 litre stock (I used veg stock)
1/2 pint milk

Fry bacon in a little butter/spread until just coloured. Add leeks and potato and stir well. Add stock, bring to the boil then simmer for around 15 mins. Puree in a blender then return to the pan, add milk and heat gently.

You can add more stock or some water if the soup is a bit too thick.

This made a huge pan of soup, enough for around 8 bowls.

Nicola

Frogling

Here's one of my favourite soup recipes, it's very filling and although the curry powder sounds odd it makes it taste really yummy.

Lentil & Carrot Soup

2 Onions
3 potatoes
3 carrots
½ packet rinsed red lentils
1½ pints vegetable stock
2 dessertspoons curry powder

Finely chop and saute the onions. Cube the potatoes, chop the carrots and add to the onions.
Stir in the lentils, mix the curry powder with a little stock and add. Pour remaining stock onto vegetables. Stir well and simmer for approx 20 minutes, stirring often.

superscotsman

Leek and potato soup can be served cold. If it is it is called vichycoise. So for about 50p you can make a tureen of the same stuff they are serving in Maxim's of Paris.

Other soups.
French onion soup - basically just onions and tomatoes.

Bouillabaise
This can be made of any seafood you've got in the freezer including seafood sticks. Just bung it in the slow cooker with a tin of tomatoes.

cokc a leekie
We serve this as a casserole in this house. We put a packet of chicken breasts in the slow cooker with some chopped leeks and a stock cube. We do not bother to thin the liquor. When we have finished the casserole, the liquor can be used to make soup. Just throw in some egg noodles.

The greatest soup of all, so long as you can get fresh beetroots is borsch. This, too, can be served cold.