Soup recipes

irishwexford

As we have allotment I make soup all the time. I have just purchased a soupmaker £138 EKE not very os but I felt I had saved this over the past three years of meals. It fries, boils, simmers and blends and makes life easier. Can't cook as much as a large saucepan but its fine for us.

harvestmoon

Here's a challenge!
I have...............
A huge turkey thigh in the freezer (VERY old style money saver - cheap!!!!)
Bag of country soup mix 60 odd pence - split peas, barley etc

Want to make a soup for 4 men to take away (for 2 meals each)
Researched that I need onion, carrot, celery - fine!

Problem is, I want to cook it all in a pressure cooker, and can I find a recipe?

Pressure cooker recipes are few and far between - after miss lizzie and fs cooking (and they don't help ) you're pretty much down to odd web sites!

Many thanks.

Any offers of help either with recipes/advice would be very much appreciated!

EastMidsGal

I adore this soup from http://www.tazadechocolate.blogspot.com

"Dry Fideo Soup"


Sopa de fideos

This pasta soup is mistake proof, and this recipe is just a guide. It can be as "dry" or as "wet" as you want. If it comes out too watery for you, just boil it down to the consistency you like. Besides, the fideos will continue to soak up the moisture until they are "dry". Children love this soup, especial if you use star or alphabet pasta instead of coiled or cut fideos. My little niece goes nuts when you top the "dry" soup with Oaxacan or mozzarella cheese. Feel free to double the recipe if you want. Why the whole chile in the soup? It won't add any spiciness. But whoever ends up with the chile has to eat it!



Ingredients:

2 cups crumbled coiled or cut fideos. Substitute cut-up angel hair pasta.
2 medium sized cut-up red juicy tomatoes (about 1 cup); OR, one 8-ounce can of tomato sauce.
½ cup diced white onion
1 clove peeled garlic
½ to ¼ teaspoon powdered cumin, or to taste
a good pinch of oregano
2 ¼ cups of hot chicken broth for "dry" soup, about 5 cups for "wet soup"
1 tablespoon vegetable oil of your choice
1 thin-sliced zucchini; or, any vegetable you have lying around (optional)
left-over cooked chicken pieces (optional)
1 small whole dried chile (optional)
Directions:
Pur!e the tomatoes or the tomato sauce and the garlic clove in a blender. (If your kids don't like onions, pur!e them, too.) Set aside.


Take an absolutely clean skillet or a pot and heat on the stove until it is hot. Add the vegetable oil and continue to heat until it is hot, too. (Doing this prevents the fideos from sticking to the pot.)

Lower the heat to medium-low and add the fideos, the diced onion (if you like them in your soup) and the dried chile. Continue frying them and stirring them until the fideo turns golden brown. Add the powdered cumin and fry it for just a minute—no longer.

Add the tomato mixture, roasting them over medium heat until the moisture is gone, and the bottom is slightly burned.

Quickly pour in the chicken broth, and stand back! Now is the time to add the sliced zucchini and the chicken pieces. Adjust seasonings to your taste, bring the soup to a boil, and cover with a lid. Lower the heat to a simmer for about 13 minutes.

Do not open the lid. The zucchini slices will continue to "cook" in the hot pot until they are tender. If the soup is a little dry for your taste, just add a little bit of chicken broth and reheat.
Eat the chile.

Serves a family of four.

Can't recommend it enough!

zippychick

I got some reduced swede yeserday and was going to make it into a soup. I was going to just boil it up with some stock mand take itfrom there - see what needs added.

Anyone know any good accompanients to add to it ? Any ideas?

Kim_Possible

nopot2pin wrote: »

I made a big pot of soup last night, using up 2 sweet potatoes, a head of celery, an onion, 2 bendy carrots, a tin of tomatos, covered with stock. It seemed to have something missing, so I added 2 teaspoons of Patak's Korma paste to it... and it was very nice

I find this recipe very nice
http://www.bbcgoodfood.com/recipes/5898/speedy-sweet-potato-soup-with-coconut
nb. I had tablespoons of thai curry paste instead of tsp, other posters seem to do the same.
HTH

Stephen_Leak

I've just got to add my latest one ...

CULLEN SKINK (SMOKED HADDOCK SOUP)

Skink is Scottish for a shin or knuckle of beef and a soup made from this. However, in the fishing village of Cullen, on the Moray Firth, they made their skink from the more readily available fish.

Serves 2

INGREDIENTS

400g of undyed smoked haddock fillet
½ an onion
½ a potato
1 teaspoon of fresh chopped parsley
500ml of milk
Ground pepper to taste

METHOD

Rinse the fish under cold water. Remove any excess water from the fish with some kitchen paper. Run your fingers along the fish and remove any remaining small bones with your thumb and forefinger or a pair of tweezers. Remove the skin from the fish.

Peel the onion and chop it into tiny pieces. Peel the potato and chop it into tiny pieces. Wash the parsley, shake it dry and finely chop it.

Put the fish, milk, onion and potato into a saucepan on a medium heat. Cook for about 10 minutes until the fish is firm and opaque.

Remove the fish from the pan. Continue cooking the milk and vegetables until the potato is soft. In the meantime, break the fish up into flakes.

If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don’t have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy. If you used a food processor, rinse out the saucepan and put the soup back into the saucepan.

Put the flaked fish back into the saucepan. Add the parsley. Stir thoroughly.

Season with the pepper.

ADDITIONS & ALTERNATIVES

Traditionally, this is made from smoked Finnan haddock, but any other undyed smoked haddock will do. You could use Arbroath Smokies, which are still a Scottish smoked haddock, but the resulting soup really ought to be called Arbroath Skink, not Cullen Skink.

Add a bay leaf to the milk whilst poaching the fish. Remove it afterwards.

Don’t season with any salt, as the smoked fish will probably be salty enough.

HISTORICAL NOTES

Dr Samuel Johnson and James Boswell breakfasted at Cullen on 26 August 1773 on their tour of Scotland. Boswell wrote, "We breakfasted at Cullen. They set down dried haddocks broiled, along with our tea. I ate one, but Dr. Johnson was disgusted by the sight of them, so they were removed."

Diflower

zippychick wrote: »

I got some reduced swede yeserday and was going to make it into a soup. I was going to just boil it up with some stock mand take itfrom there - see what needs added.

Anyone know any good accompanients to add to it ? Any ideas?

I've used it like carrot, so start by sweating a chopped onion, the swede, and a potato in oil or butter. Add some salt, pepper and a good teaspoon of ground coriander Then add either chicken or veg stock (a litre I would think). Cook for about half an hour, then blitz.
If you have one I'd add a carrot as well, the swede's not as sweet and needs a bit of help.

zippychick

Diflower wrote: »

I've used it like carrot, so start by sweating a chopped onion, the swede, and a potato in oil or butter. Add some salt, pepper and a good teaspoon of ground coriander Then add either chicken or veg stock (a litre I would think). Cook for about half an hour, then blitz.
If you have one I'd add a carrot as well, the swede's not as sweet and needs a bit of help.

thank you, i am sorting this tomorrow so will do above and chuck a few carrots in too

thanks for your help:j:beer:
Zip

missminx007

As part of not throwing anything away i have been hoarding all our leftover veg and freezing it. How can i make this into a soup, also, should i include sprouts, i cant imagine this in a soup

Penelope_Penguin

missminx007 wrote: »

As part of not throwing anything away i have been hoarding all our leftover veg and freezing it. How can i make this into a soup, also, should i include sprouts, i cant imagine this in a soup

The quickest way to make soup is to simmer veg in stock, then either blitz for smooth, or leave chunky

If you want more faff, and arguably more flavour you can first soften chopped onion, carrot and celery then add the rest of the veg and simmer.

I tend to make soup from roots (carrot, swede) or fruits (tomato, pepper) and rarely mix the two.

I've never used sprouts in soup.

I'll add this to the main soup thread later.