Soup recipes

MissEyre

hollydays wrote: »

making my own stock-are you trying to scare me..

:rotfl: :rotfl: :rotfl: :rotfl: :rotfl: :rotfl: :rotfl: :rotfl: :rotfl:

Or you could cheat and use Marigold bouillon powder-Nigella says its good, so I stick with that!

hollydays

Honestly- i do want to make stock- it just seems daunting:o particularly as there are only two of us at home.

thriftlady_2

hollydays wrote: »

Honestly- i do want to make stock- it just seems daunting:o

It's honestly really, really easy Simply put your bones in your biggest saucepan. Add a peeled onion and a carrot. If you have a leek and some celery sticks bung them in too. Cover with water, bring to a boil then turn down to a simmer, put the lid on and leave simmering away for an hour and a half.

When it's cool tip it all in a colander over a large bowl and that is your stock. I pour mine into half pint-ish tubs and freeze.

Piece of cake:D

poodlehorse

OF course it is daunting to think of making stock at the moment but it is easy and it is definitely something to aim for. But for now a good stock cube or powder will suffice until you get the soup made and then I am sure in time you wil fancy making stock yourself. What kind of soup do you fancy? I tend to make a lot of "cream" soups as DH and I prefer them and make them all pretty much the same. Chop and onion and whatever veg you are using (ie carrot for carrot and coriander, brocolli for brocolli and stilton etc) and sweat off in saucepan with a little butter or oil. I do think sweating it off makes a difference. I also tend to chop my veg up small so they need less cooking time and with carrots I am lazy and just grate them. Once done I add some stock, can't really give quantities as it depends on the amount of veg but generally a pint or two, I would put some in to start with and then add more later if you think it needs it etc. Bring to boil and then simmer for a wee while until you think everything is soft. I then whiz is all up with on of those stick blenders or use a liquidiser. At this point I will add the other ingredient eg the chopped coriander of the crumbled stilton or whatever. Check for seasoning and then I will add a bit of milk to enrich it all, isn't really necessary but I like it that way. I don't boil it once the milk is in. Serve. Delish.

I do this with : Carrot and coriander, brocolli and stilton, cauliflower and cheddar (you don't need the cheese but it adds something and I like to add a tiny bit of mustard to this to bring out the flavour), turnip and lemon, brussel sprout (I love sprouts and chestnuts so why not make soup with them), basically you name it and it works. I can get it on the table in half an hour easy which is what I am after, quick and tasty and nutritious.

If I am making lentil soup I start of the same way adding onion, carrot and swede (slightly more carrot than swede) and sweat then add the lentils and stock, simmer again until lentils cooked andveg tender and then blitz or mash. Adjust seasoning, I think lentils need plenty and serve. Same thing for pea soup. Both definitely better made with a ham bone or whatever. You don't have to make seperate stock then as you can just bung your ham or boiling beef in with water and boil it up with the soup, will take a bit longer to get all the flavour out and always better second day.

Pink.

Hi hollydays,

There are lots of soup recipes on this thread that might help:

Soup recipes

Pink

hollydays

Thanks-I am attempting to make stock now-went into the back of my corner cupboard to find i have a massive casserole-type pan with a glass lid that is probably about a 8 pint stock pot -that is normally to big for the two of us-now I have no excuse.

apple_mint

Hi, I batch make soups for lunches to take to work for OH and myself (with some bread or rolls from the panasonic ). There is a brilliant celery soup recipe in the Recipe Index. It must be brilliant as OH says he doesn't like celery and this soup is his favourite!

One of the first things I saved up for after joining OS was a slow cooker. I cook a piece of gammon in this (an inch of water and some honey rubbed over the gammon). Eight hours later I have a joint of cooked gammon and some lovely gammon stock. This stock I put into a dish to cool. I then dispose of the layer of fat on the top (though other people may use it). I soak some dried peas overnight. I then set up the slow cooker to to make pea and ham soup. Peas in the slow cooker. Add the ham stock. I may add some water to cover the peas if there isn't enough stock. Add a fnely chopped large onion. Add some shreds of ham (not necessary but nice ). Put the slow cooker on for eight hours on low. Wizz with a hand blender. I then freeze in two ladle partions. It doesn't look brilliant (browny sometimes). But it smells delicious. It tastes delicous. Have a piece of soda bread or a bread roll with this. Everytime we take this work, someone comments on how nice it smells and says that they wish they could have some too

Generali

hollydays wrote: »

Honestly- i do want to make stock- it just seems daunting:o particularly as there are only two of us at home.

The best chicken stock recipie I have managed (after years of experimenting):

1-2 chicken carcases (with some meat still attached)
2 carrots snapped into 2-3 bits
2 celery sticks snapped into 2-3 bits
An onion (skin on) chopped into 2-3 bits
The green bit of a leek or 2 (not required but makes it better)
A dozen peppercorns
2 bay leaves
A small handfull of parsley stalks
Thyme
Rosemary
Water

1. Bring the whole thing to the boil and simmer in an open pan (ie no lid)
2. Skim the scum off the surface a couple of minutes after it starts to boil
3. Simmer for about 2 hours
4. Take it off the heat and fish out the big bits of chicken, veg and herbs
5. Pass through a sieve (lined with muslin if you have it)
6. Rinse out the pan and put the stock mixture into it. Boil until you end up with about a quarter of what you started with.
7. Take 2 eggs. Put the whites and crushed up shells into the stock (make custard from the yolks) and simmer for about a minute or so until the egg white is grey and floating on top.
8. Strain again to get the egg out.

You end up with a beautifully clear, well flavoured stock. I make double quantities about 4 times a year and it's fantastic. Great for soups, risotti/risottos, gravy making and stews. It's the sort of thing you can make while watching a film on ITV - nip out in commercial breaks.

belfastgirl23

I know it isn't very OS but definitely marigold bouillon powder every time for me (I'm a slightly lazy old styler ). Only minor problem is that it does lend a similar flavour to some soups....

Simple lentil soup. Fry an onion in some butter, when soft add 225g red lentils and cook for another min or so. Add about a litre of stock and cook till lentils are soft (about 20 mins). Eat. It really is that simple and tastes yummy.

hollydays

I have loads of questions-but just time to post a couple right now.
Generali-when you say you leave the skin on the onion for the stock-do you mean the papery skin?Thanks that stock recipe smelt fab.

Also- when i make some stock out of a ham joint-which cuts can you use-bone in or out?

I made that delia smith recipe for minestrone this morning and i was surprised how easy it was. I resolve to continue cooking in this way as I have been wasting time energy and money before-also resolve to kep leftovers-picked up this tip from here and it certainly helps in making soup.