Soup recipes

trying-very-trying

welshwoofs, I just tried your link for the baked potato soup, I rather fancied looking at that. The link took me to the taco soup recipe, so I searched for baked potato soup, but there's loads of them. Could you please tell us which one you've tried and loved?

MandyLou66

Wow! how could I have missed it! Its huge! Thanx Pink-winged this should keep me busy for a while!1
Kind Regards ML

Welshwoofs

trying-very-trying wrote: »

welshwoofs, I just tried your link for the baked potato soup, I rather fancied looking at that. The link took me to the taco soup recipe, so I searched for baked potato soup, but there's loads of them. Could you please tell us which one you've tried and loved?

Ahh thanks for pointing that out! The Baked Potato Soup recipe link is fixed now.

The Taco recipe I posted is one I tweaked from a Recipezaar one. The americans tend to use a dry mix for ranch dressing in theirs which we can't here and spaghetti sauce instead of tinned toms/paste.

Coolmum66

Hi Guys

I just had to post this - I am sooooooooo pleased with myself!!

I bought a bag of parsnips from the supermarket reduced to 30p, peeled and finely chooped them, did the same with a carrot and 2 slightly manky potatoes.

Put them all into a saucepan - covered them with water (500ml) and boiled until all the veg was soft. Added 2 veggie stock cubes to 1 litre of water and added this to the pan. Brought back to the boil and then simmered for about 30 mins. Blitzed with a stick blender

It tastes AMAZING!!!! It is a really thick soup - enough for two of us tonight, 2 more servings to go into the freezer and a serving for my friend who lent me the blender!!

teedy23

I,m going to do this the other way round. Bought two bags of Whoopsie carrots and have a couple of parsnips I need to use, thanks for reminding me.

VfM4meplse

This really is the best time of the year for soup fans, last weekend I made a stockpot of minestrone and froze it in batches, this week it will be Morrocan tomato and chickpea, and next week pumpkin! So handy to extract from the freezer in the morning and reheat when I come in late from work, v economical too.

You may find softening the veggies and adding fresh garlic 5 mins before the water / stock works well for clear soups.

Pink.

Hi Coolmum,

Your soup sounds lovely. I've added your recipe to the main soup thread so that other Old Stylers will find it more easily.

Pink

Stephen_Leak

The amount of additional sugar might need a bit of adjustment - the prototype was very sweet and the amount has been halved already. (If the onions are caramelised properly, it might not even need any extra sugar.)

FRENCH ONION SOUP

Serves 2

INGREDIENTS

1 stock cube
500ml of boiling water
2 onions
1½ tablespoons of olive oil
½ a tablespoon of sugar
¼ of a teaspoon of ground pepper
½ a loaf of French bread
50g of cheese

METHOD

Dissolve the stock cube in the water. Peel the onions, cut them in half and then chop them into thin slices.

Put the oil into a saucepan on a low heat. Add the onions and stir. Put the lid on and cook gently for 25 minutes until soft and dark brown (caramelised). Stir frequently to stop it sticking.

Turn up the heat to medium. Add the sugar and stir for 1 minute. Add the stock and the pepper. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid back on and cook for another 25 to 30 minutes.

Cut 4 slices of the French bread on the slant. Toast it on one side under a preheated medium grill. Grate the cheese. Put the grated cheese on the untoasted side of the bread.

Put the soup into a big heatproof bowl or individual heatproof bowls. Float the bread and cheese on top. Cook under a preheated medium grill until the cheese bubbles.

ADDITIONS & ALTERNATIVES

The traditional French recipe uses beef stock, but this makes an otherwise completely vegetable dish unsuitable for vegetarians. You can use a vegetable stock cube instead.

Substitute 1 tablespoon of butter for 1 tablespoon of the oil. Add a finely chopped or crushed clove of garlic at the same time as the onions. Brown or white sugar will do fine.

Add ¼ of a teaspoon of ground allspice, ½ a tablespoon of white wine vinegar and a bay leaf at the same time as the stock. Don’t forget to fish out the bay leaf before serving.
Use Cheddar, Edam, Emmental, Gouda or Gruyere cheese. Omit the cheese and serve with just the toasted French bread.

Garnish with 25g (½ a 50g pack) of finely chopped fresh parsley just before serving.

TIPS

½ a tablespoon of sugar is 3 of those little sachets you find in cafes and restaurants.

The trick with this dish is to cook the onions really, really slowly until they are until they are dark brown (caramelised) without burning them. Just keep an eye on them and don’t wander off.

This soup can be kept in the fridge for 24 hours, or even frozen. Just reheat it and do the toast and cheese.

liney

I could have sworn i saw i recipie for this here somewhere, when i was buying up bags and bags of reduced parsnips. I also have 3 bags od Sweet Potatos, all reduced to 5p !

Can anyone point me in the right direct, or give me an idea what i add for the 'spicy' bit? Cumin? Chilli?

Thanks

Pink.

Hi Liney,

This recipe taken from the main soup recipes thread may help:

spicy parsnip soup

For sweet potato recipes this thread may help: sweet potatoes

If you do a forum search for threads with sweet potato or sweet potatoes in the title there are loads more threads that should help, but too many for me to list here I'm afraid.

Pink