Soup recipes

Paulie'sGirl

I have a souper easy :rotfl: slow-cooker leek and potato soup recipe.

Chop 1 leek in to rings about as thick as 2 pound coins. Finely chop a medium onion. Peel and cube 3 or 4 medium potatoes. Sling into the slowcooker with 1.5 litres of chicken stock and loads of fresh black pepper.

Leave to simmer overnight and then cool. When cool whizz in the blender with a little semiskimmed milk.

Low fat creamy bliss....

IvanOpinion

Robothell wrote: »

Ivan - good to see you've embraced the ideas of the OS board with frozen, cooked, chopped chicken and packet stocks (just like Granny used to make)!

My granny had a freezer .. she called it home She also used OXO ... I guess Knorr is just the new fangled version

Ivan

Gingham_Ribbon

Ivan, it's totally lovely to see you in here. Let me know what recipes you try. I'll merge your thread now.

Sometimes we like our OS men to send us pics of their triumphs...:D

MiniLaura

Made some spicy butternut and sweet potato soup at weekend. Had maybe 3 chopped fresh chillis in it (largish saucepan size)

When it was cooked and blended, very strong taste off it - mouth burned after a spoon! Not sure if i fried chillis for long enough before cooking.

Added milk to blended soup but now unsure if I should try and eat a bowl or throw out.

Would watering it down help? Its frozen in portion sizes. Wondered if i should just put it down to experience or try and eat it! - i eat soup at work and thats the purpose of it - so dont want to end up hungry!

Any tips on watering it down or adding to it would be appreciated - taste isnt unpleasant at mo.

kethry

MiniLauraRocks wrote: »

Made some spicy butternut and sweet potato soup at weekend. Had maybe 3 chopped fresh chillis in it (largish saucepan size)

When it was cooked and blended, very strong taste off it - mouth burned after a spoon! Not sure if i fried chillis for long enough before cooking. Any tips on watering it down or adding to it would be appreciated - taste isnt unpleasant at mo.

sour cream would be good or plain yoghurt. if you were eating at home, this could be as simple as a dollop in the middle, but at work you';ll have to blend it in. lemon juice is another one that will reduce heat, but obviously this can only be carried so far.

the only other thing i can think of is that you make more, without chilli, and mix them together. that way though, you'll wind up with lots of soup and you'll probably be sick to death of the stuff once its done..

personally, i'd try the yoghurt or sour cream first.

keth
xx

p.s. next time you work with chillis, i would suggest you find out what kind of chillis they are, if you can (i.e. birds eye, jalapeno, scotch bonnets), and learn the difference between them - this page might help. if you can't, then what i would also suggest is that when you cut the top off, you very carefully touch the tip of your tongue to the edge of the top (not the middle as that's the white bit which, together with the seeds, is the hottest part). in time you'll get to know how spicy a chilli is and therefore how much to use. it'll help you to avoid making mistakes like this one.

kunekune

Could you chuck some potatoes in it, cook it until they are tender and then take them out? Potatoes are meant to soak up the extra chilli. But I don't know whether it works, tbh.

Pobby

Money saving,time saving and amazingly tasty!
3 large peeled potatoes chopped
3 large peeled carrots chopped
2 leeks chopped
large onion chopped
3 crushed garlic cloves
a little oil
Take a large pot and heat the oil.Place the onion in the pot and gently fry for a minute.Now add the garlic and stir for another minute.Add the leeks and also stir for a minute.Place the carrots and potatoes in the pot and cover with watee.Bring to the boil and simmer until the potatoes are cooked.

Allow the soup to cool down and then blend.I use a hand blender that does the job well.

You can then take what soup you need for a meal and micro wave until it is piping hot.I like to add white pepper and a little salt.

Makes a great quick lunch and if we are in lazy mode we may have it for dinner with bread.

sunshine6650

Thank you, Im going to try this in the slow cooker when im on nights, a nice easy tea with crusty bread!!

dorry_2

thanks pobby, I am really into trying new soups. I will try this one tommorow xx

Rowan9

This is just what i need after a few days of rich food. I love soup but don't usually put garlic in it. Don't know why - I know it's good for you so will have to start adding it. I will make a big pot of this tomorrow. Tonight we are having stovies with the last of the roast beef.
W