Soup recipes

Pink.

Hi clutterfree,

Are you browning the bones in the oven before simmering them to make stock? I find that this makes a tremendous difference to the stock.

Like you, if I'm making a large pot of soup I think it does need something more. As others have mentioned, if it doesn't taste very flavoursome, adjust the seasoning (perhaps a little more pepper or some fresh herbs) and a little Marigold bullion powder or a kallo vegetable stock cube added often does the trick.

There are so many recipes on this thread that I'll add it to the main Soup recipes thread later.

Pink

Muffintop_2

Try adding a little garlic and black pepper. My lentil soup recipie involves frying garlic, onion and caraway (just a pinch of caraway) and milled black pepper in butter (Makes a big difference to the taste imo) untill a little brown throwing in water, stockcubes and lentils, then five minutes before cooked, I throw in grated carrot, blitz it all when done and that's it.

I don't use a bouquet garni or anything like that.

MT

Generali

Butternut Squash Soup

Ingredients

1 butternut squash
1 medium onion
1/2 tsp cumin seeds
Oil
Salt & pepper

Method

1. Dry fry the cumin in a frying pan until browned (not black). Crush.
2. Finely chop the onion and stew in the oil for about 10 mins until translucent. Do not brown/burn.
3. Add the butternut squash cut into roughly even sized chunks and toss around in the oil until coated and glistening.
4. Add enough water to cover. Add the cumin and lightly season.
5. Simmer for about 20-30 mins until the squash is tender. Liquidise and check the seasoning.

It's a brilliant recipie. Simple and extremely cheap.

Generali

Oh yes, stock.

I use 3 chicken carcasses (I save 'em up in the freezer), 6 carrots, 6 sticks of celery, 3 onions (skins included), a really good handful of pasley stalks, thyme and rosemary, 6 bay leaves and a small handful of peppercorns.

Boil it up for about 2-3 hours, skimming the scum off the top. Then whack it through a doubled over musiln in a sieve (to get rid of and grit etc) and clarify with a couple of egg whites and shells. Through the muslin again and then boil hard to reduce to about 1/4 of it's original quantity then freeze in ice cube bags.

I reckon 2-3 ice cubes = 1 stock cube.

sethsgran

Mine is Lentil Soup

8oz Red Lentils
2 carrots diced
2 potatoes diced
1 onion diced
2 chicken stock cubes
2 sticks celery
2 pints water
S&P to taste

Place all in a large pan and bring to boil. Simmer until vegetables are soft. Cool a little then blend well. Serve piping hot with some nice bread. I like plenty of pepper with mine. You can use sweet potato for a change. If the soup is too thick simply add more water. If you have a bone from ham add that to the water when cooking the soup. (Obviously remove before blending!!!!!!!!)

Primrose

I think that even a good chicken stock sometimes needs a boost and my favourite soup is minestrone, into which I add a mixture of chopped onions, celery, garlic, tomatoes, leeks, green beans, carrot, turnip, celeriac. I think it's important to gently fry the veggies first until soft before adding the chicken stock, and I find that adding one or two Knorr chicken stock cubes really boosts the flavour. Leek, potato and onion soup is also delicious, either with the chopped vegetables or pureed with a stick blender, but again, add plenty of onions and fry the veggies until softened first before adding the stock. Adding some chopped herbs such as parsley & chives also helps.

Danni-R

Hello!
I'm planning on making soup when I get home and freezing it (I had to buy take away the other night for the tubs;)) But I was wondering what flavours people make? I can only make celery soup at the moment so any tips and advice would be greatly appreciated! I love most veg and would prefer to stick to a vegitarian selection but I eat chicken. The annoying this is I cant have any onions/leeks/peppers ie, anything that is acidic (I have Crohns disease)
Thanks for your help!
Danni.

love_lifer

hello danni
lentil soup is easy and tastes good. most recipes have an onion in...but just for flavour so you could leave it out and maybe add some veg that agrees with you. pm me if you want the recipe i have

LL

x_raphael_xx

Danni-R wrote: »

Hello!
I had to buy take away the other night for the tubs;)

Hmm...really?? They wern't selling tupperware boxes in the shop then :rolleyes::D

I usually make chicken & mushroom soup ~ chopped cooked chicken, onions, mushrooms, sweetcorn, salt 'n' pepper. Then I blitz it in the blender. I suppose mushroom & sweetcorn soup would be just as tasty.

Danni-R

x_raphael_xx wrote: »

Hmm...really?? They wern't selling tupperware boxes in the shop then :rolleyes::D

Busted.....

The chicken with mushrooms etc sounds nice but what stock do you use or do you not? Is it safe to freeze after with the chicken?

Love lifer, thanks for the offer. never thought of lentils before and I cant say I know what they taste. I am a complete novice at this, sorry!