Soup recipes

maltesers_2

juliapenguin wrote: »

Bacon and tomato soup - amazingly delicious for those who don't like soups too bland - you don't need a lot of bacon to give a great taste, fry chopped onion and bacon with a bit of garlic, add tinned toms or fresh if you've been growing your own, chicken stock, cook 20-30 mins, puree and reheat with a glug of sherry or cream for extra yumminess. I've never met anyone who didn't like it.
Apart from vegetarians or Muslims, of course. I have a lot of both in my family/circle of friends, but they get leek and potato soup, or onion and potato soup if I'm feeling poor.

I can't believe I've got to my age without coming across this soup - all those wasted years of missing a delicious soup.

I used
1 rasher of smoked streaky bacon chopped
1/2 onion finely chopped
1 clove garlic finely chopped
fresh cherry tomatoes skins & seeds removed (about same as large tin toms)
1 potato chopped
chicken stock about 1/2 pt
black pepper

I fried bacon & onions till brown, added garlic for a bit then all the rest of ingreds. Simmer until potato cooked then blended. No extra salt necessary as bacon provides enough. I would have added some cream at the end but I didn't have any and it was great without. Serves 2 big bowls.

I have now frozen some individual rashers of bacon so I can have some whenever I like.

mambury

I am a soupie (think foodie but blended to within an inch of life:D) and proud of it!

I do make soup quite regularly mainly veggie as I don't eat meat and find it quite difficult to cook without tasting.....

Anyway, I wanted to know if anyone was watching Levi Roots and his caribbean made easy or whatever it was called as I really fancy the Ital soup. Has anyone made it??? The reason I ask is that I'm not sure north devon knows what a scotch bonnet:rolleyes: is and I wondered if standard red chilli is okay to replace it with??

Mambury

Stephen_Leak

Soupie = Blended foodie. LOL. I can relate to that!

Scotch bonnet chillies can sometimes be found in supermarkets. Any other chilli (jalapeno, habanero, bird's eye, etc.) will do, but it won't break as many treaties on biological and chemical weapons.

pelirocco

kacie wrote: »

hi, I made a chicken and sweetcorn soup, but i tastes a bit oniony what can i add to it to make it taste better

if ever i have made soup that doesnt taste right i add sweet smoked paprika , ( but only ever make veg soup )

zippychick

Lush recipe I got off Blue Peter about 15 years ago:rotfl:

1 carrot
1 parsnip
1 onion
Oil
tin chopped toms
tspoon tomato puree
ysp mixed herbs
litre stock
handful pasta

Grate carrot, onion & parsnip

Heat oil, fry onion, carrot & parsnip. Add Toms, puree, herbs, s& p & stock

Stir, bring to the boil and simmer for 15 mins with the lid on

Throw in a few handfuls of pasta, and cook another 10 mins or so (until pasta cooked to your liking)

Serve with little circles of bread topped with cheese

Not made this soup in years, but everyone used to say how delilcious it was, and they couldnt believe it was so simple. Me being a hoarder, still had the original bit of paper, so found it the other day! :rotfl:

Yum yum

cross_stitcher

fennel one please sounds lovely

zippychick

freakyogre wrote: »

I made some yesterday and it was just 2/3 potatoes, 5 carrots, an onion, stock made from 2 stock cubes (about 2 pints) and a pinch of chilli flakes. I did it in the slow cooker, but could be done in a pan. Once cooked, I blended it all.

My favourite is one I found in (I think) an Asda magazine. It's carrot and butterbean and is lovely.

Carrot and butter bean soup with pesto

1 onion, diced
1 tablespoon olive oil
400g (13oz) cooked carrots
25g (1oz) plain flour
500ml stock – chicken/turkey/vegetable
2 x 410g tin butter beans
4 teaspoons pesto

• Gently cook the diced onion with the olive oil for four minutes. Add the carrots and flour and mix in to absorb the excess oil.
• Remove from the heat and slowly pour in the stock stirring frequently, then return to the heat and bring to a simmer for five minutes. Add the drained butter beans and simmer for a further five minutes.
• Top each bowl of soup with a teaspoon of pesto.

I only use 1 tin of butter beans and I blend the soup. I also don't add pesto. Also (sorry forgot!) I add more stock/water as well as once it's blended it goes much thicker, so I suppose it depends how you like it.

This sounds good, I have a tin of butterbeans in the cupboard, so this is how I will use them!

Going to batch make some Leek and potato soup, blue peter soup, and this soup this weekend. Perfect for this horrible weather! I cycle to work and home so it's good to always have some soup handy to warm me up.

Also will be giving that bacon one a go soon too.

zippychick

Right , regards the butter bean soup in my previous post, i was going to do a substitution as i messed up my shopping list

Instead of 400g carrots, i got some whoopsied mash root veg - potato carrot onion and swede. I bought it with soup in mind , just not anyone in particular - yet..... :oParsnip swede carrot potato - so parsnip is highest in proportion , etc.

SO. Was going to try that with the butterbean principle in place of carrots? I have used mash like this for soup loads - i'm more questioning the flaavours, as I can't remember what butterbeans taste like? Anyone think this sounds horrendous? :j:D

Stephen_Leak

I can't imagine the final flavour, either. However, I can't see any reason why it shouldn't work. Parsnip soup is supposed to be delicious and apparently tastes better than parsnips, and I like butter beans as well, so I'd go for it! Go on, cook "outside of the envelope"!

zippychick

I think i will Stephen! The mash is luxurious type, tesco finest so has a bit of cream in too. I think it will be nice! Going to cook up loads of stock overnight tonight then go on a soup marathon tomorro! Will report back on the final verdict. EEK!

Yes i read a parsnip sou p recipe tonight in my Mrs Beetons book. Like them so might give it a try!