Soup
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- Pepper Pig
- Posts: 4920
- Joined: Thu Feb 21, 2013 5:52 pm
- Location: North West London
Re: Soup
Nigella has highlighted this as her guest recipe today. Looks very good to me.
https://www.nigella.com/cookbook-corner ... a-mcfadden
https://www.nigella.com/cookbook-corner ... a-mcfadden
- Stokey Sue
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- Location: Stoke Newington, London
Re: Soup
That does look good, and whike I might not make that specific one I might make a mushroom soup soon
- OneMoreCheekyOne
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- Joined: Wed Apr 25, 2012 9:16 pm
- Location: Cheshire
Re: Soup
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.
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.
Re: Soup
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?
- Stokey Sue
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- Location: Stoke Newington, London
Re: Soup
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
- PatsyMFagan
- Posts: 2152
- Joined: Tue Sep 19, 2017 2:38 pm
Re: Soup
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
Edited to add a tin of tomatoes along with the other ingredients before boiling
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
Edited to add a tin of tomatoes along with the other ingredients before boiling
Last edited by PatsyMFagan on Thu Jan 27, 2022 11:46 pm, edited 1 time in total.
- Earthmaiden
- Posts: 5297
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- Location: Wiltshire
Re: Soup
Certainly never seen that recipe before! Glad you can vouch for it.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Soup
Just a single TBS of tomato paste in a tomato soup? No other tomatoes?
- PatsyMFagan
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- Joined: Tue Sep 19, 2017 2:38 pm
Re: Soup
OOOPS, I have omitted the tin of tomatoes
- Stokey Sue
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- Location: Stoke Newington, London
Re: Soup
PatsyMFagan wrote:OOOPS, I have omitted the tin of tomatoes
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: Soup
Thank goodness for that. It looked awful before!
- northleedsbhoy
- Posts: 455
- Joined: Fri Mar 27, 2020 12:34 am
Re: Soup
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
Cheers
NLB
- PatsyMFagan
- Posts: 2152
- Joined: Tue Sep 19, 2017 2:38 pm
Re: Soup
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.
I presume that the freezing process of the 'unblitzed' veg has broken it up somewhat.
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: Soup
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.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Soup
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
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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