Soup making

Daz1

Tried my hand at it today

In a pot went:

peelings from 4 potatoes
tops and "insides" of 2 peppers
peelings of 1 butternut
tops of leeks
1 sliced onion
3 carrots

Topped up to the brim with water and simmered for an hour.....strained out the solids to get the liquid "stock". Solids given to chickens in back garden as a treat

Cooked and then blended butternut, mixed with stock to good consistency...salt added to taste...result - butternut soup

Cooked and blended potato and leeks, mixed with stock and salt to taste....result - potato and leek soup

Cooked and blended tomato and peppers, mixed with stock and salt - result tomato and pepper soup

Cooked and blended mushrooms with stock and salt - result mushroom soup

All in the freezer for quick "ready meals"

One question....as a complete soup novice, my tomato soup is a bit acidic....what can be added to neutralise this...someone suggested some sugar...is this right

debbym

Daz1 wrote: »

One question....as a complete soup novice, my tomato soup is a bit acidic....what can be added to neutralise this...someone suggested some sugar...is this right

Absolutely! Although if you don't want to add sugar for any reason you can add pureed carrots instead - this is what I do for the kids as my youngest is under 1 and therefore shouldn't have sugar added if possible...

debbym

BTW if you are making the soups to put in the freezer try freezing the cooked veggie puree without the stock in and add the stock when you reheat - saves room in the freezer but doesn't add noticeably to cooking time at the other end!

Lord_Lardington

Agree with the sugar. Also, for a treat, add some cream to your tomato soup to add some luxury and reduce the acidity further. Don't freeze it this way though (Never done it but most advice seems to be agsinst freezing cream) add the cream before serving. Makes it taste quite Heinz-y too.

drifter34

i know this is not soup recipe but spud peelings are nice if you wash spuds first peel+pat dry peelings coat in curry or tikka,barbaque powder cook on a sheet in oven gas 4 for 15-20 mins

Mme._Clochard

For a quick and cheap soup cook a bag of mixed veg. with a stock cube and extra water,then blitz with a stick blender. Add more water if too thick or milk. Season well with fresh ground pepper. Good with croutons made with stale crusty bread and toasted cheese.

Bongedone

You can add ground cumin to the potato and leek to make it a bit spicy.

floss2

Daz1 wrote: »

Tried my hand at it today

In a pot went:

peelings from 4 potatoes
tops and "insides" of 2 peppers
peelings of 1 butternut
tops of leeks
1 sliced onion
3 carrots
.......

Can I just clarify - you added the stalks seeds & fibrous white bit of peppers? Or have I misunderstood the "insides" bit?

Daz1

Everything from the peppers went in, including seeds etc.....was that wrong?

billieboy_2

I made a soup yesterday from the leaves and stalks of a cauliflower, stalks of broccoli, one onion, one potato, one carrot, 1.5 pts vegetable stock (Just Bouillon). Simmered for 30 mins and pureed with a handblender. Very tasty, could make with your stock recipe?

Daz1

Sounds good billieboy. TBH, as mentioned, I just chucked a whole lot of veggie scraps in a pot, added water and hey presto.....now I know the chefs among us will shudder with my philistine approach but hey, I like to keep things simple, without measuring and adhering too much to recipes etc...if it tastes good, I did it right....if not, the chickens get it