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Re: Soup

Postby Pepper Pig » Wed Jan 19, 2022 3:34 pm

Nigella has highlighted this as her guest recipe today. Looks very good to me.

https://www.nigella.com/cookbook-corner ... a-mcfadden

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Re: Soup

Postby Stokey Sue » Wed Jan 19, 2022 5:11 pm

That does look good, and whike I might not make that specific one I might make a mushroom soup soon

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Re: Soup

Postby OneMoreCheekyOne » Wed Jan 19, 2022 10:34 pm

Very easy soup for the kids today which was a tweaked Bill Granger recipe for Chinese sweetcorn soup.

Sautée spring onions, garlic, ginger and the corn from two cobs. Add chicken stock, mirin, soy sauce and simmer for 20 minutes. Blitz briefly so some corn is still left whole. Add a beaten egg and warm through. I finished it with sesame oil, a little more soy, spring onions and coriander. I was a bit jealous we weren’t having it ourselves.

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Re: Soup

Postby RockyBVI » Thu Jan 20, 2022 10:40 am

That sounds delicious OMCO. Might give that a go!

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Re: Soup

Postby Pepper Pig » Wed Jan 26, 2022 2:20 pm


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Re: Soup

Postby Busybee » Wed Jan 26, 2022 2:54 pm

My late ex MIL, Newcastle born and bred made the most delicious pea and ham soup, likewise pease pudding. What I wouldn’t give for another bowl of her soup.

BB

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Re: Soup

Postby Gruney2 » Wed Jan 26, 2022 4:50 pm

My mother used to make pea soup with bacon bones - and I'm sure potatoes were included. The dried peas were "Dinna Forget" and were soaked overnight with a white tablet. Does all that sound about right, or are my faculties failing?

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Re: Soup

Postby Stokey Sue » Wed Jan 26, 2022 11:33 pm

Dried peas are often soaked with sodium bicarbonate to help them soften , you can buy a pack of dried peas with a tablet of bicarb to make mushy peas, and it sounds, Gruney, as if “Dinna Forget” used by your mother Gruney would be one of them

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Re: Soup

Postby PatsyMFagan » Thu Jan 27, 2022 10:31 pm

I have just made a pot of (cream) of tomato soup. Recipe came from my sister (although probably not her invention) ... I can thoroughly recommend it :

A large onion chopped and softened in 2 TBlspns of oil. Add:
a TBlspn tomato paste,
2 TBlspns concentrated (undiluted) orange squash,
a bay leaf,
a chicken or veg stock cube dissolved in a pint of water,

Bring to boil for 20 mins (or 10 mins in pressure cooker)
Blend

Mix 1 level TBlspn cornflour into 1/4 pint milk and stir into soup
Season to taste and re-heat

:yum :yum :yum

Edited to add a tin of tomatoes along with the other ingredients before boiling ;) :oops:
Last edited by PatsyMFagan on Thu Jan 27, 2022 11:46 pm, edited 1 time in total.

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Re: Soup

Postby Earthmaiden » Thu Jan 27, 2022 10:59 pm

Certainly never seen that recipe before! Glad you can vouch for it.

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Re: Soup

Postby Stokey Sue » Thu Jan 27, 2022 11:09 pm

Just a single TBS of tomato paste in a tomato soup? No other tomatoes?

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Re: Soup

Postby PatsyMFagan » Thu Jan 27, 2022 11:43 pm

OOOPS, I have omitted the tin of tomatoes :shock: :oops:

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Re: Soup

Postby KeenCook2 » Fri Jan 28, 2022 12:20 am

PatsyMFagan wrote:OOOPS, I have omitted the tin of tomatoes :shock: :oops:



Ha, I did wonder but didn't like to say anything :lol: :lol:

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Re: Soup

Postby Stokey Sue » Fri Jan 28, 2022 12:41 am

PatsyMFagan wrote:OOOPS, I have omitted the tin of tomatoes :shock: :oops:
:hi5:

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Re: Soup

Postby Earthmaiden » Fri Jan 28, 2022 1:20 am

Thank goodness for that. It looked awful before!

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Re: Soup

Postby northleedsbhoy » Sun Feb 06, 2022 9:41 am

Quick question. I made a big pot of vegetable soup and decided to freeze a couple of portions but when defrosted, which took far longer than I thought it would, there was a lot of “mush”. I do prefer the soup as it comes but I’m now thinking it would’ve been better to use the whizz stick and blend it before freezing. Is that the best way forward if I make another batch and have to freeze some?

Cheers
NLB :thumbsup

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Re: Soup

Postby PatsyMFagan » Sun Feb 06, 2022 12:51 pm

Personally I always blitz my soups, before freezing, as I don't like chunky ones ...

I presume that the freezing process of the 'unblitzed' veg has broken it up somewhat.

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Re: Soup

Postby Earthmaiden » Sun Feb 06, 2022 1:08 pm

It may depend on the type of vegetables and for how long they were simmering too. For instance, carrots, potatoes or courgettes cooked for a good while would break down but broad beans added at the last minute might not. Probably best to blitz as a base and add a few freshly chopped bits (or something like a few frozen peas) when you go to use it.

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Re: Soup

Postby Suffs » Sun Feb 06, 2022 1:36 pm

You beat me to it EM ... that's what I was going to suggest. ;)

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Re: Soup

Postby Stokey Sue » Sun Feb 06, 2022 2:01 pm

I have successfully frozen minestrone, without pasta of course, so it can be done but on the whole smooth works better for me

Soup, being mainly a big block of frozen water after all, does thaw slowly and unpredictably, I nearly always thaw in the microwave on defrost which if anything splits it less than a slow thaw. I unmould into the bowl, giving it 30 seconds on full power first to loosen it and then defrost using the usual settings

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