Soup recipes

Penelope_Penguin

mrs_motivated wrote: »

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)

Mines very similar, and EVEN EASIER :j No need to soften the onion, I add chopped veg to the stock and just bring it to simmer. Simmer until the veg is tender, blitz and serve. This week I used carrot, parnip, celeriac, onion, leek, garlic and HM chicken stock. I served it with a splosh of cream and HM cranberry cheese bread. Just finished the leftovers for lunch

weezl74

Penelope_Penguin wrote: »

Mines very similar, and EVEN EASIER :j No need to soften the onion, I add chopped veg to the stock and just bring it to simmer. Simmer until the veg is tender, blitz and serve. This week I used carrot, parnip, celeriac, onion, leek, garlic and HM chicken stock. I served it with a splosh of cream and HM cranberry cheese bread. Just finished the leftovers for lunch

is the recipe for the above anywhere on OS penny? it sounds lovely

mrs_motivated

That sounds really good too penny.

i often do similar (just use whatever I have a surplus of) - but played around on Saturday and that recipe was particularly nice.

i think soup is often underatted - its cheap, filling, nutricious and each time you make it the flavour is slightly different.

Hoping we get some more scrummy soup recipes on this thread

jackieglasgow

I love celeriac soup, in fact I have about a ton of celeriac in my freezer which I keep buying when its reduced to almost nothing in Mr T's. I think I will make some tonight.

Penelope_Penguin

weezl74 wrote: »

is the recipe for the above anywhere on OS penny? it sounds lovely

It was a seridipidous experiment I had a block of cranberry Wenseydale cheese, that was on the turn. I cut off the mould then chopped into about 2cm cubes and used it in this bread, but a savoury dough of course

Now that the Rayburn is on again, it'll be a different soup, with hand made bread every weekend :j

top_drawer_2

hello,

I have a large amount of cheap ham to get rid of today and some broccoli which I puree on Sunday - Im going to mix them together but am trying to avoid ending up with ham too salty (again). I previously tried soaking it in water and it didnt seem to have an effect. Could I cook it and then add it to the broccoli? Is there anything else I could add to make it more tasty?

Also I have puree a load of carrots (they were going off) but am not sure what I can do with them cheaply to make a soup from them. I was thinking maybe some coriander added to it for one batch of Carrot and Coriander, any other idea's?

Thanks

Jen

Meadows

Is the ham already cooked? If it is you may not be able to remove much salt.

If you ever have a ham joint try to opt for unsmoked (less salty), soak the joint over night (change the water several times) and then boil or part boil and part roast in foil until cooked.

Taste the ham before deciding whether to use in cooking, if it is very salty I wouldn't add it to soup.

https://forums.moneysavingexpert.com/discussion/2801292

Caterina

If you add a fair amount of potatoes to the soup they tend to absorb the salt quite well.

Re. carrots they go very well in soup with red lentils, same colour, different consistency - a squeeze of lemon and a garnish of coriander (or parsley) at the end makes the soup really special.

esio_trot

Not sure about the ham, always have the same problem myself! As for the carrots, I've just made a pot of carrot, parsnip and ginger - it works equally well without the parsnips. Just add in a softened onion, plus a teaspoon or two of ground ginger and water to the right consistency if you already have carrot puree and blitz until smooth. You can serve it with a dollop of cream, creme fraiche or natural yoghurt to make it richer if you fancy.

It's one of my favourite soups

ETA: if you're doing it with raw carrots in future, just chop them and just cover them with veg stock

Penelope_Penguin

top_drawer wrote: »

hello,

I have a large amount of cheap ham to get rid of today and some broccoli which I puree on Sunday - Im going to mix them together but am trying to avoid ending up with ham too salty (again). I previously tried soaking it in water and it didnt seem to have an effect. Could I cook it and then add it to the broccoli? Is there anything else I could add to make it more tasty?

Also I have puree a load of carrots (they were going off) but am not sure what I can do with them cheaply to make a soup from them. I was thinking maybe some coriander added to it for one batch of Carrot and Coriander, any other idea's?

Thanks

Jen

The ham and broccoli sounds good. I like ham and lentil, too

For the carrots, I'd slice them, chop an onion, and simmer in stock until soft. I'd then blens and add some ground and/or fresh coriander.

There's a thread here with lots more recipes; I'll merge this later to keep ideas together.