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As suggested by Alison this thread is for all your favourite soup recipes!
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Suppose I'd better post one seeing as I suggested it, this one is a simple carrott, tomato and apple soup which is really tasty and warming and soooo quick to make.
2 medium onion, finely chopped
4 large carrots, peeled and chopped into small pieces
2 regular tin of chopped tomato
2 large green apple
300ml of stock (chicken or veg is good)
1. Fry onion in butter
2. Add remaining ingredients and simmer until fruit and vegetables are tender
3. Puree half of soup and combine with remainder mixture
Nice with crusty bread and a bit of corriander sprinkled on top if you've got some.
Have a good French Onion soup recipe somewhere which you can leave cooking in the slow cooker so will look that one out and post it later.
Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.
Which one are you and is it how you want to be? -
Dexterdogs mum's cream of mushroom soup
If you do a search, you will find this delicious soup I posted earlier!
DDL
Bernie aka DDL
Appreciate the little things in life because one day you will realise they are the big thingsComment
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Cream of Leek and Mushroom Soup
As you will probably find - I prefer soups which contain cream, but you could substitute creme fraiche!
Serves 4 - 6
8oz leeks, chopped
8oz mushrooms, chopped
8oz onions, chopped
1pt vegetable stock
1pt milk
seasoning
1 tblsp cornflour or thickening granules
1 tblsp double cream per serving - optional
Sweat the vegetables in a little oil until softened.
Add the stock and bring to the boil then simmer for 5 minutes.
Add the cornflour, mix well, add the milk, leave to cool then liquidise until smooth.
Adjust seasoning. Reheat to serve but do not boil.
Freezes well.
DDL
Bernie aka DDL
Appreciate the little things in life because one day you will realise they are the big thingsComment
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Spiced Lentil Soup
Serves 4 - 6
2 medium onions, finely chopped
4 sticks celery, finely chopped
2pt vegetable stock
1 teasp ground turmeric
1 teasp ground ginger
8oz red lentils
seasoning
Sweat the onions, celery, turmeric and ginger in a little oil until the vegetables are softened but not brown. Add the stock and bring to the boil
Add the lentils and bring back to the boil then simmer for 30 minutes or until the lentils are cooked. Season.
Can be frozen.
DDL
Bernie aka DDL
Appreciate the little things in life because one day you will realise they are the big thingsComment
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Dexterdogs cullen skink
I posted this earlier in this section of the Vine. One of my favourites! DDL
Bernie aka DDL
Appreciate the little things in life because one day you will realise they are the big thingsComment
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Winter Vegetable Soup
Serves 6 to 8
3 large potatoes, peeled and diced
3 large leeks, prepared and sliced
1 onion, peeled and chopped
2 carrots, peeled and sliced
2 sticks celery, chopped
1/2 small turnip, peeled and diced
1/2 small swede, peeled and diced
1 1/2 oz butter
1oz flour
3pts chicken or vegetable stock
seasoning
bouquet garni
Melt the butter in a pan and add all the vegetables, stirring well. Cover and leave to sweat for 10 minutes. Add the flour and mix well, then the stock, stirring all the time. Add seasoning and bouquet garni. Bring to the boil then simmer, covered for 50 minutes. Remove bouquet garni and serve with crusty bread.
This soup could be pureed in a processor and milk or (my preference!) cream added.
DDL
Bernie aka DDL
Appreciate the little things in life because one day you will realise they are the big thingsComment
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Tomato soup
I don't do quantities I'm afraid - just depends what I've got, so any quantities are approximate and also down to your personal judgement.
A large roasting tin/lasagne dish of tomatoes of your choice
3 red onions, skinned and quartered
5 cloves of garlic, skinned
'some' vegetable stock (a pint or so??)
1tbsp sugar
olive oil (chilli oil is nice)
Place the onions and garlic randomly around the dish you are using and cover with the toms (any herbs could be added at this point). Sprinkle the sugar over. Drizzle a good glug of oil over the top (about 4 or 5 seconds worth!)
Roast at 180Cish, until the tom skins are lifting and browning - there will be quite a bit of liquid in the dish.
Liquidise, and pass through a sieve. Re-heat on the hob (you can let it reduce at this stage if you want a thicker soup, or I do this if I'm making home made tomato sauce! (same recipe!) You could also swirl in some cream at this stage to make cream of tomato soup.
Yummy!Comment
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Tomato and rosemary soup
This is a fave of mine that comes from the National Trust. DDL
Serves 6
8oz chopped onions
3 teaspos chopped fresh rosemary
3 x 397g tins tomatoes (or the equivalent weight in fresh tomatoes)
2 teasp tomato puree
1oz sugar
1 1/2pts chicken stock (or if you are a veggie - vegetable stock)
1 level tablsp cornflour
1/2pt single cream
seasoning to taste
chopped parsley for garnish
Place the chopped onions, rosemary, tomatoes, tomato puree, sugar and stock into a large pan. Reserve a little of the stock to mix with the cornflour. Add the blended cornflour to the pan, stir, cover and simmer for 20minutes.
Remove from the heat and liquidise. Adjust the seasoning.
Reheat and stir in the cream just before serving. Serve very hot with a garnish of chopped parsley.
DDL
Bernie aka DDL
Appreciate the little things in life because one day you will realise they are the big thingsComment
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My fav is bean soup, I don't tend to measure or weigh anything just fill the pot
Carrots
Celery
Pepper
Onion
Mushroom
Lots of garlic
Chilli
Olive oil
Chop all of the above veg and and sweat of in olive oil for 10 mins, then add 1 1/2 pints of stock (I use veg stock)
Simmer for about 30 mins and then add 3 tins of beans, I mix and match what I have to hand. Continue to simmer for 30mins adding some pasta towards the end of cooking.
In summer I miss out the chilli and add herbs but in this weather the chilli just gives it a bit of heat.
Always taste better the second day so I try not to cook the pasta too much.
Great with some warm crusy bread, god I am hungry now!
Enjoy
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Favourite Soups...
I love soup.
I also love my new Maslin pan which is now getting a good amount of use with soups as well as the chutneys I originally bought it for.
I've just made a rather tasty Morrocan Chickpea Soup and I was wondering what everyone's favourite soup recipes were?
My new current fave...
Morrocan Chickpea Soup
1 tbsp olive oil
1 medium onion, chopped
2 celery sticks, chopped
1-2 red chillies, de-seeded and chopped
2-3 cloves garli, chopped
2 tsp garam masala
600ml hot vegetable stock
400g can chopped tomatoes
400g can chickpeas, rinsed and drained
3 rashers of smoked back bacon, with fat removed, chopped
100g broad beans (can be frozen!)
Zest and juice ½ lemon
Large handful coriander or parsley to serve
1. Heat the oil in a large saucepan
2. Cook the onion, celery, chillies and garlic gently for 10 minutes until softened, stirring frequently
3. Add the garam masala and fry for another minute
4. Increase the heat and add the stock, tomatoes, chickpeas and bacon, plus a good grind of black pepper
5. Simmer for 8 minutes
6. Add the broad beans and lemon juice and cook for a further 2 minutes
7. Season to taste, serve into bowls and top with a sprinkling of lemon zest and chopped herbs.Comment
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Lotty Soup is my favourite: whatever I've harvested that day, with sliced onions, chilli paste and tomato juice/tinned tomatoes
Mr S is a bit fed up of it thoughAll gardeners know better than other gardeners." -- Chinese Proverb.Comment
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Spicy roasted pumpkin soup - legendary amongst all who tasted it and it is still referred to with awe and wonder: trouble is, I lost the recipe!!!Whooops - now what are the dogs getting up to?Comment
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Curried Parsnip Soup, recipe is on the Vine somewhere, I think posted by Roitelet. I just happen to have 6 big jars of it in the pressure canner right now Yummm!
Other favourite is chicken carcass & lottie veg soup. Basically, stock made with the weekend roast, plus whatever veg are handy. It always has onions, garlic and carrots, and a selection from; leeks, swedes, parsnips, cabbage/savoy, kale, broccolli, squash, beans. Usually whizzed in the blender, and served with home-made bread
ETA: Can also reccommend the Moroccan Chickpea Soup - the OH found that on th'internet last year. Is it Sophie Grigson? Anyway, tis lovely
Last edited by SarzWix; 17-10-2009, 04:40 PM.Comment
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I've got a couple of faves the first is parsnip and apple soup.
Parsnip and Apple Soup - Soups and Starters - Recipes - Riverford Organic Vegetables
then I like Carrot and orange, was going to link to my fave one but the sites down.Location....East Midlands.Comment
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