Soup recipes

thriftlady_2

hollydays wrote: »

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.I leave the skin on too for colour. Peel off the outer layer until you get to the nice shiny, clean brown skin-leave that on. BTW clarifying with egg white is the chef's way to make a completely clear soup. You will still get a good tasting, useful stock if you don't use the eggs

Also- when i make some stock out of a ham joint-which cuts can you use-bone in or out? Either will make a good stock, but the bone-in joints will have a better flavour plus the minerals from the bones.

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.

Hope that helps

hollydays

Just making my second lot of stock now-i didnt realise what i had been missing.I will never throw veg away again.Thanks for your suggestions,and that great soup thread link-very inspiring.

Generali

hollydays wrote: »

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.

The onion skin gives stock a nice bronzed brown colour otherwise it tends to be a bit yellowy.

I always put bones into stock so would put a bone into a ham stock (not that I've made one. Previously uncooked bones tend to make the stock a bit cloudy and bitter. No idea why. Something to do with the marrow possibly?

The trick with cooking soup is generosity I reckon - don't skimp on the herbs etc.

hollydays

Can you make stock or anything out of pork bones-my recipe book doesnt mention them?

HoneyPie_2

Good Afternoon All,

I wonder if anyone could give me some recipes for nice homemade soups... I struggle with my veg intake so am now thinking a nice soup would be a way forward :rotfl: .

But I have no idea where to start, and can't find any recipes to get me going.... Anyone have any ideas for Broth?, Lentil Soup?, Ham Soup?....

Thanks :A ...

Nomio_2

I do my 'chickenless soup' which is one onion fried a little in some oil, one mug of red lentils and some chicken stock. Bring to boil and blitz when all mushy.
Also, you'll find that you can do any soup, just combine different sorts of vegetables in a pot with some stock. Don't add too many carrots or parsnips or you may find ot goes too sweet. I just use whatever is in the fridge and needs using up. If you want stodge add rice/potato/lentils/barley/cous cous. Enjoy!!!

You can also add canned tomatoes or spices to the lentis!

ryandj

Very easy one -

Peel and chop a potato finely.
Boil until nearly cooked.
Add lots of frozen peas, couple of cloves of garlic, salt and pepper, stock.
Bring back to boil so peas are cooked.
Whizz it all up in a blender.
Add cream if you are feeling fancy.

Takes less than half an hour to make.

Fruball

My favourite very very easy one - all amounts are approximate so don't be bothering with being exact

Lentil Soup
250g lentils (about half a pack)
Approx 4-6 carrots (plus a sweet potato if you have one/like them)
1 large onion
1 1/2 pints stock - I use Knorr Ham stock as this gives the best flavour IMO
2/3 bay leaves
Big squeeze tomato puree, optional
1 bouquet garni OR teaspoon or 2 of mixed herbs
lots black pepper

Fry onion for a couple of minutes then add everything else in any order !

Pop on a lid and cook for about half hour till everything is soft.

Remove bay leaves and bouquet garni Then blitz with stick blender or mash for a lumpier soup adding a little more water/stock if the soup is too thick.

We had this for tea last night and 3 of us polished off the lot


Leek and Potato Soup

2/3 leeks
1 onion
2 large potatoes
2 pints chicken/veg stock
bouquet garni or mixed herbs
2/3 bay leaves
(cupful frozen peas if liked)

2 teaspoons cornflour dissolved in half a cup milk

Fry onion and leeks til soft, add potato and heat thru a little before adding the stock, herbs and black pepper.

Cook for half an hour til everything is soft then mash with a potato masher.

Add milk with cornflour and stir til bubbling (if you like you can add a cupful of peas at this stage) and continue to stir for a few more minutes.

Serve with grated cheese on the top.

Scrummy !

Pink.

Hi Honeypie,

There is a great thread with lots of recipes for soup that should help so I've added your thread to it to keep all the suggestions together.

Pink

HoneyPie_2

Thank you Pink-winged - I am not great at finding old threads YET!..

And thanks to all for the suggestions - you all make it sound really easy !..