Soup recipes

1jim

thanks, soup in the process of being made, I wanted to try this type of squash out before deciding if I should try and grow it next year.
In general do you generally use the same technique for cooking all winter squash and pumpkins?

jackie_w

hello there,

Im wondering if anyone would like to share their soup recipes with me please.

the soup I make at the moment is usually lentil, and sometimes I mae chicken & rice. Would like to make cream of chicken, so would I just add cream to this or milk?

I have a bag of yellow split peas, and I know that you can make soup with this, but, im not sure what kind. I know my mum used to make soup with ham, but, im not sure what kind of soup, and how you get the ham off the bone, and would this make the soup greasy. I havent asked my mum how she made her soup because it wasnt very nice, and I would never tell her this, it would hurt her feelings.

So, any recipes wouold be greatly appreciated, especially as the weather is getting colder.

Thank you

Jackie

Pink.

Hi Jackie,

Our all time family favourite is minestrone soup:

-Melt some butter and olive oil in a pan and cook some bacon until it begins to brown (make sure it's not too fatty as the fat doesn't really melt into the soup.
-Add finely chopped onion, plenty of crushed garlic and diced carrot.
-Let it cook for a few minutes then add in either tinned tomatoes or passata and reduce the heat.
-Leave to sweat for about half an hour.
-Throw in some basil (add plenty and I use dried in winter), black pepper, then add stock (and a chicken stock cube if homemade is not strong enough).
-Add diced courgette and finely chopped leek.
-Leave to simmer until all the veg are almost cooked.
-Throw in a good handful of pasta (I use fusilli, the twisty one) and simmer.
-When the pasta is cooked, check the seasoning and stir in a dollop of tomato puree.
-Serve sprinkled with grated cheese (it's meant to be parmesan but I often just use cheddar).

Sorry I haven't added quantities as I tend to cook by eye, so just add what you think you'll need for your family. Unlike some soups, this makes a really hearty, filling meal. My lot love it when they come home on a winter evening and smell it...their first words are always, ''Is it minestrone for tea?'' with a big smile! It keeps in the fridge for a few days and freezes well.

This thread has lots of lovely recipes that should give you lots of inspiration:

Soup recipes

I'll add your thread to that one later to keep the recipes together.

Pink

jackie_w

Thank you Pink wing, will defo have a good read through the thread to see what recipes I can pick up x

betterlife

hi jackie, this is one i posted on here a couple of years ago , managed to find it and copy and paste, have`nt made it for a while , think i`ll make it tomorrow yum good luck, "bring to boil then simmer chic carcess with 900ml milk, chic stock cube disolved in 60ml boiling water, bay leaf and chopped onion for 20mins. drain off liquid and return to pan, mix tbsp corn flour with 60ml cold water and add to pan and boil for 5mins stirring so thickens slightly, add 100g cooked chic and salt and pepper to taste simmer for another 20mins and its done, taste like a yummier heinz cream of chick soup.
or make stock from carcess (if not uses stock cube) large pan, knob of butter, fry onion or leek, chuck in chopped carrots, swede ,pots, chic, stock boil til soft, serve chunky or whizz in blender.
or roast a load of veg in oven with some herbs, whizz up add to pan of stock and chopped chic.x"
i also love cream of potato and onion/leek, boil a load of potatoes and few onions/leeks , drain, mash , add salt and black papper, tub of elmlea double cream and milk to make prefered consistancy, i like it thick served with french stix, x

far2812

My favourite is Mulligatwany- great on a cold winters day and really easy.

As with all soups, sweat the onions (and garlic if you want it) in butter.

Add any left over meat, beef, lamb, chicken or just leave it out.

Pour in stock (any)!

Leave to simmer.

Add madras paste and a tin of tomatoes and stir well.

Add any left over cooked rice!

It is absolutely gorgeous.

xx

JulieGeorgiana

Yellow Split Pea and Ham Soup:

Soak the Peas overnight

Place Peas, Carrot, potato, Onion and Ham Hock in a large pan and cover with water add seasoning...!

Boil (for an few hours... you can use the slow cooker... or to cut cooking time a pressure cooker)

The peas will thicken and the ham will flake off the bone!

Pea and Ham Soup!

Yummy!!!

Mistibee

Has anyone got a good recipie for ham soup, ham and pea soup, or ham and lentil soup. Im cooking a gammon joint in slow cooker today and have some frozen lamb stock in the freezer so was going to try to russle up a soup with my leftovers!! Thankyou;)

Diflower

This one's as simple as they get:
2 onions, chopped finely
250g carrots, ditto
100g red lentils
1.5 litres gammon stock

Put all into a saucepan, bring to boil, cover & simmer about 30mins, till veg and lentils are soft Taste & season. Liquidise if you want.

mrs_motivated

Hi all,

I made some soup on saturday and brought it to work for lunch today (and its gorgeous) so i thought I would share the VERY SIMPLE recipe.

1 large celariac
4/5 parsnips
2 leeks
I onion
2 litres chick or veg stock
Salt and pepper to taste

Melt a knob of butter and soften chopped onion and leeks (for about 5-10 mins) add chopped parsnips and diced celariac and about 2 litres of chicken or veg stop and cook for about 30 - 40 mins.

Blend soup - return to pan and add one small tub of single cream.

It was really easy and tastes beautiful (even the kids and the OH loved it)