Chester Copperpot
Triple stones
toggle said:
Lol.. they do tend to go a bit mushy but I don't think that matters for soup.
SOUP! (your recipes, please)
- Thread starter D
- Start date
Lol.. they do tend to go a bit mushy but I don't think that matters for soup.
granny speaking from beyond the grave:
soupe charentaise
I've said it before, I'll say it again. this is the best soup in the world
sweat a bit of garlic and onions in olive oil (traditionally lard), add chopped leeks, sweat further. add chopped carrots and boiling water. the sweetness of the carrots will counterbalance the bitterness of the leeks. add chopped spuds, season with herbs and pepper and stuff. finish with chopped parsley.
feed to screaming starving kiddies and other adults. watch grandad fall asleep in front of the telly
honestly the best soup in the universe.
soupe charentaise
I've said it before, I'll say it again. this is the best soup in the world
sweat a bit of garlic and onions in olive oil (traditionally lard), add chopped leeks, sweat further. add chopped carrots and boiling water. the sweetness of the carrots will counterbalance the bitterness of the leeks. add chopped spuds, season with herbs and pepper and stuff. finish with chopped parsley.
feed to screaming starving kiddies and other adults. watch grandad fall asleep in front of the telly
honestly the best soup in the universe.
Ultimate tomato soup
8 Large Fresh (vine) tomatoes
Whole bulb of garlic
Three peppers
large onion
veg. stock
1 hot chilli
tin of tomatoes
cream
Put the tomatoes and de-seeded peppers in a roasting tin and drizzle with oil.
Put the garlic (with skin on) in another tin and drizzle with oil.
Roast for about 20mins.
Chop onion and fry.
The garlic should come out of its skin easy. Add this to the onion, and add the chopped chilli.
When the tomatoes are burt on top, add the whole tray including the oil to the pan and fry for a bit. Liquidize. Add cream. Eat with crusty bread and butter.
8 Large Fresh (vine) tomatoes
Whole bulb of garlic
Three peppers
large onion
veg. stock
1 hot chilli
tin of tomatoes
cream
Put the tomatoes and de-seeded peppers in a roasting tin and drizzle with oil.
Put the garlic (with skin on) in another tin and drizzle with oil.
Roast for about 20mins.
Chop onion and fry.
The garlic should come out of its skin easy. Add this to the onion, and add the chopped chilli.
When the tomatoes are burt on top, add the whole tray including the oil to the pan and fry for a bit. Liquidize. Add cream. Eat with crusty bread and butter.
Just made a lovely soup - broccoli and stilton.
One head of broccoli, one small potato, 1 pint of vegetable stock - simmer the veg in the stock until tender (about 15 mins) then crumble 2-3 oz of Stilton (or other blue cheese) into the mixture and then put in a blender.
Works equally well with courgettes instead of broccoli.
One head of broccoli, one small potato, 1 pint of vegetable stock - simmer the veg in the stock until tender (about 15 mins) then crumble 2-3 oz of Stilton (or other blue cheese) into the mixture and then put in a blender.
Works equally well with courgettes instead of broccoli.
French onion soup.
Fry 2-3lbs of thinly sliced onions - food processor makes this soo much easier - in a large saucepan with olive oil, butter and approx. 1 teaspoon of sugar, (the sugar helps to caramelise the onions). Fry until onions are really dark and the caramelisation process is well evident on the bottom of the pan.
Add 2-3 pints of good stock (I prefer beef though veg stock should do the trick also) and simmer for 1-2 hrs adding more liquid as necessary.
For each portion, toast a slice of good crusty (French) bread on one side, then grate whatever cheese takes your fancy (Gruyerre is excellent) and place on untoasted side. Plank your bread and cheese on top of your bowl of soup and toast until cheese starts to melt and colour.
Trust me...it's a corker
runs off to peel onions...
Fry 2-3lbs of thinly sliced onions - food processor makes this soo much easier - in a large saucepan with olive oil, butter and approx. 1 teaspoon of sugar, (the sugar helps to caramelise the onions). Fry until onions are really dark and the caramelisation process is well evident on the bottom of the pan.
Add 2-3 pints of good stock (I prefer beef though veg stock should do the trick also) and simmer for 1-2 hrs adding more liquid as necessary.
For each portion, toast a slice of good crusty (French) bread on one side, then grate whatever cheese takes your fancy (Gruyerre is excellent) and place on untoasted side. Plank your bread and cheese on top of your bowl of soup and toast until cheese starts to melt and colour.
Trust me...it's a corker
runs off to peel onions...
dilute micro
esse quam videri
belboid
Exasperated, not angry.
There's a mushroom on my eyelid
There's a carrot down my back
I can see in the distance
A vast quantity of beans
To you I'm just a flavour
To make your soup taste nice
Oh my god here come the onions
And, I don't believe it, at least a pound of rice
There was a time when bacon sandwiches
Were everyone's favourite snack
I'm delicious when I'm crunchy
Even when I'm almost black
So why you make a soup with me
I just can't understand
It seems so bloody tasteless
Not to mention underhand
Now there's no hope of getting out of here
I can feel I'm going soft
Dirty waters soak my fibres
The whole saucepan's getting hot
So I may as well resign myself
Make friends with a few peas
But I just, I can't help hoping
a tummy ache will bring you to your knees
Bring you to your knees...
sorry, just thought somebody should post up what must be the only song written about soup!
(by Robert Wyatt fact fans)
There's a carrot down my back
I can see in the distance
A vast quantity of beans
To you I'm just a flavour
To make your soup taste nice
Oh my god here come the onions
And, I don't believe it, at least a pound of rice
There was a time when bacon sandwiches
Were everyone's favourite snack
I'm delicious when I'm crunchy
Even when I'm almost black
So why you make a soup with me
I just can't understand
It seems so bloody tasteless
Not to mention underhand
Now there's no hope of getting out of here
I can feel I'm going soft
Dirty waters soak my fibres
The whole saucepan's getting hot
So I may as well resign myself
Make friends with a few peas
But I just, I can't help hoping
a tummy ache will bring you to your knees
Bring you to your knees...
sorry, just thought somebody should post up what must be the only song written about soup!
(by Robert Wyatt fact fans)
