SOUP! (your recipes, please)
- Thread starter D
- Start date
Curried parsnip soup:
1 chopped onion
3 or 4 parsnips
Pint of stock
Loads of curry powder
Fry onion and chopped parsnips for about 5 mins, shove in loads of curry powder, add some vegetable stock and simmer for 15-20 mins until parsnips are soft. Blend until smooth in a liquidiser.
1 chopped onion
3 or 4 parsnips
Pint of stock
Loads of curry powder
Fry onion and chopped parsnips for about 5 mins, shove in loads of curry powder, add some vegetable stock and simmer for 15-20 mins until parsnips are soft. Blend until smooth in a liquidiser.
citydreams
on the road again
..and a pinch of nutmeg always helps imo
My top tip is cut up loads of veggies and put them in the freezer, then you can make soup with no hassle..
My top tip is cut up loads of veggies and put them in the freezer, then you can make soup with no hassle..
French Mushroom and Celeria Soup
Preparation time about 20min. Cooking time 2 hrs+
1 large bag of shrooms (any type altho the regular white ones will do & are cheapest). 25 or more shrooms
3 or 4 meduim sized spuds
1 lump of celeria (it's slightly smaller than a bowling ball). If you don't know what celeria is, ask your grocer. Every good greengrocer should have it.
1 tub of regular or double cream. The larger size; 284ml. I generally use double.
Garlic
Onion
Salt + Pepper
Vegetable stock
Any other veg you fancy (turnip, swede, carrots whatever - not necessary)
Optionallly add meat if you're not veggie (lamb is nice)
1 very very large saucepan
Peel celeria and chop into dice sized chunks
Same for the spuds
Chop the mushrooms as thinly as you can
Chop onion + as many cloves of garlic as you like
Chop whatever else you fancy adding
Bung it all in the saucepan
Add some veg stock if you've got it
Add salt + pepper to taste
Fill with water until it just covers the vegetables
Bring to boil
Turn down to lowest possible heat
Stir in two thirds of the cream, the whole lot if you want
Leave for a few hours to simmer (the longer the better), stirring occassionally
Yum!
The next day you can top up the remainder with more of the same or different ingredients, bring to boil, simmer again, and so on, day after day.
Preparation time about 20min. Cooking time 2 hrs+
1 large bag of shrooms (any type altho the regular white ones will do & are cheapest). 25 or more shrooms
3 or 4 meduim sized spuds
1 lump of celeria (it's slightly smaller than a bowling ball). If you don't know what celeria is, ask your grocer. Every good greengrocer should have it.
1 tub of regular or double cream. The larger size; 284ml. I generally use double.
Garlic
Onion
Salt + Pepper
Vegetable stock
Any other veg you fancy (turnip, swede, carrots whatever - not necessary)
Optionallly add meat if you're not veggie (lamb is nice)
1 very very large saucepan
Peel celeria and chop into dice sized chunks
Same for the spuds
Chop the mushrooms as thinly as you can
Chop onion + as many cloves of garlic as you like
Chop whatever else you fancy adding
Bung it all in the saucepan
Add some veg stock if you've got it
Add salt + pepper to taste
Fill with water until it just covers the vegetables
Bring to boil
Turn down to lowest possible heat
Stir in two thirds of the cream, the whole lot if you want
Leave for a few hours to simmer (the longer the better), stirring occassionally
Yum!
The next day you can top up the remainder with more of the same or different ingredients, bring to boil, simmer again, and so on, day after day.
Mmmm, soup
I love making soup and would definetely recommend parsnip. The curried one sounds lovely, but for variation I use carrots, parsnips and ginger - very warming for winter.
I also like red pepper, tomatoe and chilli. I make it up as I go along, so haven't got exact amounts, but I roughly use:
Butter
1 medium onion
3/4 cloves of garlic
About 3 sweet red peppers
About 6 ripe vine tomatoes and handful of cheery tomatoes
1/2 teaspoon of very lazy chilli
1/4 teaspoon of sugar
Dash of Worchester sauce
Dash of milk/ Dash of red wine (both or either depending on mood)
1 pint or so of vegetable stock
I fry up the onions and garlic with the chilli in butter and add a splash of worchester sauce that kinda caramalises it. Then I add the red peppers, tomatoes and sugar and cover frying gently till a soft mushey consistency. Then add the vegetable stock and water and boil. Blend and eat! Quite spicey but lovely.
I love making soup and would definetely recommend parsnip. The curried one sounds lovely, but for variation I use carrots, parsnips and ginger - very warming for winter.
I also like red pepper, tomatoe and chilli. I make it up as I go along, so haven't got exact amounts, but I roughly use:
Butter
1 medium onion
3/4 cloves of garlic
About 3 sweet red peppers
About 6 ripe vine tomatoes and handful of cheery tomatoes
1/2 teaspoon of very lazy chilli
1/4 teaspoon of sugar
Dash of Worchester sauce
Dash of milk/ Dash of red wine (both or either depending on mood)
1 pint or so of vegetable stock
I fry up the onions and garlic with the chilli in butter and add a splash of worchester sauce that kinda caramalises it. Then I add the red peppers, tomatoes and sugar and cover frying gently till a soft mushey consistency. Then add the vegetable stock and water and boil. Blend and eat! Quite spicey but lovely.
and a bunch of fresh coriander, chopped.grtho said:
Stobart Stopper
Well-Known Member
golightly
Actively uneconomic
This is one of my favourites, but it is very rich:
Watercress & Stilton Soup
450g leeks, trimmed and washed
2 bunches of waterdress, washed
15g butter
2 teaspoons of veg stock powder
900ml water
1 teaspoon cornflour
150ml single cream
100g grated stilton
salt & black pepper
Fry the leeks and watercress in butter at low heat for 15 mins. Keep the lid on, but stir occasionally. Don't let it brown.
Add stock powder and fry for 3 mins
Pour in water. Bring to boil and simmer for 10 mins.
Blend cornflour and cream and add to soup with stilton.
Blend, reheat and serve.
Yummy!
Watercress & Stilton Soup
450g leeks, trimmed and washed
2 bunches of waterdress, washed
15g butter
2 teaspoons of veg stock powder
900ml water
1 teaspoon cornflour
150ml single cream
100g grated stilton
salt & black pepper
Fry the leeks and watercress in butter at low heat for 15 mins. Keep the lid on, but stir occasionally. Don't let it brown.
Add stock powder and fry for 3 mins
Pour in water. Bring to boil and simmer for 10 mins.
Blend cornflour and cream and add to soup with stilton.
Blend, reheat and serve.
Yummy!
madzone
Physically unfavourable
Cream of Spinach
Bleddy gorgeous!
1oz Butter
1 small onion chopped
1 1/2 lbs Spincah chopped
2 pints vegetable stock (I used pork stock - v tasty)
2oz creamed coconut
freshly grated nutmeg
1/2 pint single cream
salt & pepper
Melt butter in a saucepan and saute onion till soft. Add spinach, cover the pan and cook gently for 10 mins till spinach is wilted and reduced. Pour the mix into a blender or food processor with a little of the stock and blend till smooth. Return to the pan and add remaining stock, cremed coconut with salt, pepper and nutmeg to taste. Simmer 15 mins to thicken. Add cream to pan stir well and heat through - do not boil. Serve hot with crusty bread. Yum!
Bleddy gorgeous!
1oz Butter
1 small onion chopped
1 1/2 lbs Spincah chopped
2 pints vegetable stock (I used pork stock - v tasty)
2oz creamed coconut
freshly grated nutmeg
1/2 pint single cream
salt & pepper
Melt butter in a saucepan and saute onion till soft. Add spinach, cover the pan and cook gently for 10 mins till spinach is wilted and reduced. Pour the mix into a blender or food processor with a little of the stock and blend till smooth. Return to the pan and add remaining stock, cremed coconut with salt, pepper and nutmeg to taste. Simmer 15 mins to thicken. Add cream to pan stir well and heat through - do not boil. Serve hot with crusty bread. Yum!
toggle
wobbly
Here's one i'm making tonight.
cut some tofu into cubes and fry until it's golden brown.
Pit some veggie stock in a pan, about a pint will do, add half a finely sliced onion, and some green stuff, spinich, watercress or some kind of chinese greens are nice and simmer for a few mins, add the tofu and soy sauce to taste.
cut some tofu into cubes and fry until it's golden brown.
Pit some veggie stock in a pan, about a pint will do, add half a finely sliced onion, and some green stuff, spinich, watercress or some kind of chinese greens are nice and simmer for a few mins, add the tofu and soy sauce to taste.
Cloo
Banana for scale
For about the world's cheapest (and yummiest) soup....
2 medium potatos
4 big leeks
1 large carrot
Vegetable stock
Butter
Olive oil
(I'm always approximate about the ingredients, but it usually comes out fine)
Melt a biggish lump of butter with a slosh of olive oil, gently cook the leeks, chopped up, until soft. Then add the chopped carrot and potatos and do the same. Pour on enough stock to cover everything in there and simmer for about 40 minutes. Liquidise (while laughing manically, if you wish), add some pepper and salt to it if you want (although I usually do without) and voila! Lovely leek and potato soup.
Makes enough for about 6-8 servings, keeps in the fridge for a long time or freezes very well (although it takes a while and lots of stirring to defrost in the microwave).
2 medium potatos
4 big leeks
1 large carrot
Vegetable stock
Butter
Olive oil
(I'm always approximate about the ingredients, but it usually comes out fine)
Melt a biggish lump of butter with a slosh of olive oil, gently cook the leeks, chopped up, until soft. Then add the chopped carrot and potatos and do the same. Pour on enough stock to cover everything in there and simmer for about 40 minutes. Liquidise (while laughing manically, if you wish), add some pepper and salt to it if you want (although I usually do without) and voila! Lovely leek and potato soup.
Makes enough for about 6-8 servings, keeps in the fridge for a long time or freezes very well (although it takes a while and lots of stirring to defrost in the microwave).
Funky_monks
Neo-Rustic
citydreams said:
The poor vegetarians......
i made this up a couple of years ago cause i thought it'd look nice - turned out it tasted nice too.
1 medium potato
2 courgettes
2 carrots
1 clove garlic
veg stock (i used chicken, but i don't expect it'll make much of a difference)
salt & pepper
peel & chop the potato into small cubes, chop the onion, garlic & courgette. fry the onion & potato in a little olive oil until the onion goes soft, then add the garlic. leave for a few seconds, then add the courgette, season, and cover the lot with the stock. bring to the boil then simmer for about half an hour. in the meantime, peel the carrots & grate them finely (use a food processor - if you haven't got one, get one as you'll use it all the time). stick it to one side, then blend the contents of the pan. return it to the pan, and add the grated carrots and simmer for another 10 minutes to cook the carrot.
so you should end up with a lovely green soup with loads of orange strands in it.
1 medium potato
2 courgettes
2 carrots
1 clove garlic
veg stock (i used chicken, but i don't expect it'll make much of a difference)
salt & pepper
peel & chop the potato into small cubes, chop the onion, garlic & courgette. fry the onion & potato in a little olive oil until the onion goes soft, then add the garlic. leave for a few seconds, then add the courgette, season, and cover the lot with the stock. bring to the boil then simmer for about half an hour. in the meantime, peel the carrots & grate them finely (use a food processor - if you haven't got one, get one as you'll use it all the time). stick it to one side, then blend the contents of the pan. return it to the pan, and add the grated carrots and simmer for another 10 minutes to cook the carrot.
so you should end up with a lovely green soup with loads of orange strands in it.
I did. And I don't.killer b said:
Complete waste of money. Use a grater - its more zen. 
CelariaC soup.
Veg stock - just boil a bunch of vegetables in water. I like courgette, tomato, carrot, celery, onion, potato...
Chop and saute 1 celeriac along with 1 carrot, 1 onion and 1 stalk celery. Put in stock, boil until mushy. Liquidize and strain.
Salt and pepper to taste. Vegan and delicious.
Actually, you can make any number of veggie soups with the same formula, only thing is celery can sometimes be overpowering.
Veg stock - just boil a bunch of vegetables in water. I like courgette, tomato, carrot, celery, onion, potato...
Chop and saute 1 celeriac along with 1 carrot, 1 onion and 1 stalk celery. Put in stock, boil until mushy. Liquidize and strain.
Salt and pepper to taste. Vegan and delicious.
Actually, you can make any number of veggie soups with the same formula, only thing is celery can sometimes be overpowering.
red pepper soup is great as well.
veg stock as above.
Saute roasted red peppers and onion and potato, add to stock, boil, liquidize. Serve with large dollop of soured cream or creme fraiche. mmm.
we've been on a soup kick the past few months...so easy and cheap and healthy...perfect.
veg stock as above.
Saute roasted red peppers and onion and potato, add to stock, boil, liquidize. Serve with large dollop of soured cream or creme fraiche. mmm.
we've been on a soup kick the past few months...so easy and cheap and healthy...perfect.
rubbershoes
not the only raver in the village
Dead easy soup (though you need a blender)
1 onion
1 leek
1 carrot
1 courgette
mushrooms
1 tin tomatoes
frozen peas and corn
stock etc
chop all your veg up.
fry the onion (in a bit of butter) gently in a big saucepan till it's opaque, but before it goes brown. add the leek, carrot, mushrooms and courgette and a pint or two of stock. cook on a moderate heat for 20-30 minutes. you want it bubbling but not vigorously boiling. when everything's soft add the tomatoes and then put the lot through the blender. then add the frozen peas and corn and heat it up to serve.
you can add white wine and/or worcestershire sauce during the cooking if you fancy. i do
this soup is dead easy and completely lush
and it's one of the few soups on this thread that isn't cream based, so it's good for you too
1 onion
1 leek
1 carrot
1 courgette
mushrooms
1 tin tomatoes
frozen peas and corn
stock etc
chop all your veg up.
fry the onion (in a bit of butter) gently in a big saucepan till it's opaque, but before it goes brown. add the leek, carrot, mushrooms and courgette and a pint or two of stock. cook on a moderate heat for 20-30 minutes. you want it bubbling but not vigorously boiling. when everything's soft add the tomatoes and then put the lot through the blender. then add the frozen peas and corn and heat it up to serve.
you can add white wine and/or worcestershire sauce during the cooking if you fancy. i do
this soup is dead easy and completely lush
and it's one of the few soups on this thread that isn't cream based, so it's good for you too
This is my all time favourite soup!
TRADITIONAL SENEGALESE SOUP '21' CLUB
This rich curried soup has been served at '21' for years. The restaurant is one of the few places in the US where you can still find it. At '21' the classic garnish is diced poached chicken; this version substitutes chutney.
3 tart apples;such as Granny Smith
2 tablespoons unsalted butter
2 carrots chopped
1 large white onion, chopped
1/4 cup raisins
1 garlic clove, chopped
3 tablespoons curry powder
2 tablespoons all-purpose flour
(preferably unbleached)
8 cups chicken broth
1 tablespoon canned tomato purée
1/2 cup heavy cream
Garnish: bottled mango chutney
Peel and core apples and chop. In a heavy kettle heat butter over moderate heat until foam subsides and cook apples, carrots, onion, raisins, and garlic , stirring occasionally, until they begin to soften, 10 to 12 minutes. Add curry powder and cook, stirring, 1 minute. Add flour and cook stirring, 2 minutes. Stir in broth and tomato purée and simmer, covered, 1 hour and 20 minutes. Stir in cream and salt to taste and simmer, uncovered, 10 minutes.
Cool soup and in a food processor or blender purée in batches until smooth. Strain soup through a sieve into a large bowl and chill until cold, 2 to 3 hours.
Garnish each serving with about 1/2 teaspoon chutney.
Makes about 10 cups.
TRADITIONAL SENEGALESE SOUP '21' CLUB
This rich curried soup has been served at '21' for years. The restaurant is one of the few places in the US where you can still find it. At '21' the classic garnish is diced poached chicken; this version substitutes chutney.
3 tart apples;such as Granny Smith
2 tablespoons unsalted butter
2 carrots chopped
1 large white onion, chopped
1/4 cup raisins
1 garlic clove, chopped
3 tablespoons curry powder
2 tablespoons all-purpose flour
(preferably unbleached)
8 cups chicken broth
1 tablespoon canned tomato purée
1/2 cup heavy cream
Garnish: bottled mango chutney
Peel and core apples and chop. In a heavy kettle heat butter over moderate heat until foam subsides and cook apples, carrots, onion, raisins, and garlic , stirring occasionally, until they begin to soften, 10 to 12 minutes. Add curry powder and cook, stirring, 1 minute. Add flour and cook stirring, 2 minutes. Stir in broth and tomato purée and simmer, covered, 1 hour and 20 minutes. Stir in cream and salt to taste and simmer, uncovered, 10 minutes.
Cool soup and in a food processor or blender purée in batches until smooth. Strain soup through a sieve into a large bowl and chill until cold, 2 to 3 hours.
Garnish each serving with about 1/2 teaspoon chutney.
Makes about 10 cups.
lynne8
Well-Known Member
Carrot & Ginger Soup
INGREDIENTS:
1/2 medium butternut squash
2 tablespoons olive oil
1 onion, diced
1 pound carrots - peeled and diced
3 cloves garlic, crushed or to taste
1 (2 inch) piece fresh ginger, peeled and thinly sliced
4 cups water
salt and pepper to taste
1 pinch ground cinnamon
1/4 cup heavy cream (optional)
--------------------------------------------------------------------------------
DIRECTIONS:
Preheat the oven to 350 degrees F (175 degrees C). Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.
Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic, and cook, stirring until onion is translucent. Pour in the water, and add squash, carrots and ginger. Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender.
Puree the mixture in the blender, or using an immersion blender. Add boiling water if necessary to thin, but bear in mind this is meant to be a thick creamy soup. Return soup to the pan, and heat through. Season with salt, pepper and cinnamon.
Ladle into serving bowls, and pour a thin swirl of cream over the top as a garnish if desired.
INGREDIENTS:
1/2 medium butternut squash
2 tablespoons olive oil
1 onion, diced
1 pound carrots - peeled and diced
3 cloves garlic, crushed or to taste
1 (2 inch) piece fresh ginger, peeled and thinly sliced
4 cups water
salt and pepper to taste
1 pinch ground cinnamon
1/4 cup heavy cream (optional)
--------------------------------------------------------------------------------
DIRECTIONS:
Preheat the oven to 350 degrees F (175 degrees C). Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.
Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic, and cook, stirring until onion is translucent. Pour in the water, and add squash, carrots and ginger. Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender.
Puree the mixture in the blender, or using an immersion blender. Add boiling water if necessary to thin, but bear in mind this is meant to be a thick creamy soup. Return soup to the pan, and heat through. Season with salt, pepper and cinnamon.
Ladle into serving bowls, and pour a thin swirl of cream over the top as a garnish if desired.
chinchilla
New Member
Take Madzones Cream of spinach soup, instead of adding the coconut and nutmeg, finely chop some smoked salmon and plonk it in after blending, then some less finely chopped smoked salmon just before seving.
