Register

Soup

For all refugees from the old Beeb Food Boards :-)
Chill out and chat with the foodie community or swap top tips.
NOTE: CHATTERBOX IS IN THIS FORUM

Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter

User avatar
Posts: 1076
Joined: Sat Apr 28, 2012 5:16 pm
Location: Greater Manchester

Re: Soup

Postby smitch » Tue Sep 17, 2019 3:23 pm

Pepper Pig wrote:I like some of the Covent Garden range. They used to do a nice spinach one but I’m not sure it’s still around.


Cheers, I’ll have a look on the Sainsburys website and send OH my order :lol:

User avatar
Posts: 1790
Joined: Sat Feb 13, 2016 4:25 am

Re: Soup

Postby Amyw » Mon Oct 07, 2019 5:26 pm

Made this last night for lunches this week https://www.google.co.uk/amp/s/amp.theg ... ottolenghi

Definitely recommend. The lentils make it really filling so you don’t need any bread . I love any spiced soup seems to add to the comfort in a bowl feeling

User avatar
Posts: 2993
Joined: Wed Apr 25, 2012 12:33 pm

Re: Soup

Postby Pampy » Mon Oct 07, 2019 5:35 pm

That sounds lovely Amy - will give it a go soon.
Have you been in hospital yet - if so, hope all went well. If not - hope you get it over and done with soon. :thumbsup

On Saturday, I dug some parsnip and chestnut soup that I made at the beginning of the year out of the freezer for lunch. I'd forgotten how nice it is - but typical me - I can't find the recipe now!

User avatar
Posts: 1790
Joined: Sat Feb 13, 2016 4:25 am

Re: Soup

Postby Amyw » Mon Oct 07, 2019 6:40 pm

A week today is my op Pampy , thanks for remembering

Posts: 1735
Joined: Thu May 03, 2012 10:35 am

Re: Soup

Postby Lusciouslush » Mon Oct 07, 2019 7:48 pm

All positive thoughts Amy...…….

I love all lentil based soups/dals especially with warming grated ginger in the mix.

Lentils 'r us...……….. :klingonbanana

User avatar
Posts: 1879
Joined: Wed Apr 25, 2012 8:30 pm
Location: Provence

Re: Soup

Postby Joanbunting » Tue Oct 08, 2019 10:35 am

That sounds good Amy.

Yesterday I made a roasted butternut squash and red onion soup and added the half bottle of pasata I had in the fridge. I turned out to be more of a veloute than a soup but it was very yummy.
Cooking for those you care about is the most profound expression of love - Anne-Sophie Pic

User avatar
Posts: 2632
Joined: Thu Apr 26, 2012 5:58 pm
Location: Clayton-le-Woods

Re: Soup

Postby Renee » Wed Oct 09, 2019 11:14 am

What a lovely soup Amy and so full of flavour.

Very best wishes for your op.

User avatar
Posts: 4920
Joined: Thu Feb 21, 2013 5:52 pm
Location: North West London

Re: Soup

Postby Pepper Pig » Wed Oct 09, 2019 4:41 pm


User avatar
Posts: 1790
Joined: Sat Feb 13, 2016 4:25 am

Re: Soup

Postby Amyw » Wed Oct 09, 2019 5:19 pm

Thanks all for the good wishes. I like the sound of the butternut squash and red onion soup

Posts: 567
Joined: Thu Apr 26, 2012 3:48 pm

Re: Soup

Postby cherrytree » Wed Oct 09, 2019 6:45 pm

Jewish penicillin at ours tonight. Mr M has a cold. I was never cut out for nursing.

Posts: 567
Joined: Thu Apr 26, 2012 3:48 pm

Re: Soup

Postby cherrytree » Wed Oct 09, 2019 6:46 pm

Actually it is Felicity’s recipe but minus the matzo. Cumbria is hardly a place for such sophistication.

User avatar
Posts: 2993
Joined: Wed Apr 25, 2012 12:33 pm

Re: Soup

Postby Pampy » Mon Oct 21, 2019 2:19 am

Amyw - I made your suggestion of Ottolenghi's lentil soup today - I loved it and as you say, it's very filling. I used 400ml of coconut milk rather than 250 as in the recipe - because I only had a 400 ml can and didn't want to waste any. I reduced the water accordingly. Next time I make it, I might add some grated ginger and possibly a bit of garlic.

User avatar
Posts: 1790
Joined: Sat Feb 13, 2016 4:25 am

Re: Soup

Postby Amyw » Mon Oct 21, 2019 10:32 am

Ah lovely Pampy, always good to hear someone likes one of your recommendations. That's the nice thing with soups, I always think they're quite easy to play around with the ingredients

Posts: 2211
Joined: Wed Dec 05, 2012 3:26 pm
Location: North West Leicestershire

Re: Soup

Postby WWordsworth » Mon Oct 21, 2019 8:05 pm

Nigel Slater's sweetcorn chowder tonight.
V nice, quite sweet as expected but the pancetta topping helps.

Site Admin
User avatar
Posts: 3253
Joined: Mon Apr 23, 2012 1:56 pm
Location: Bushey

Re: Soup

Postby Sakkarin » Tue Oct 22, 2019 6:21 pm

I fancied some Cornish Pasties, and was going to get a swede for 80p each, but Tesco had a "stew pack" of veg with a swede, a huge parsnip, 5 carrots and an onion for 75p, so it went straight in my bag, especially as I needed carrots anyway. As I went through the till, the cashier said - "Ooh, I used one of those to make soup for my dad coz he's ill, it was really good."

When I got home I thought again about making Cornish Pasties, as there is so much fat in them, so today half those veg went into a generic veg soup anyway, made with milk rather than water as I've lots of spare milk. Other veg in it: garlic/celery/leftover shiitake from the filled buns/leftover half chilli from same/half a potato I found in the fridge. Made three portions. Caraway sprinkled on it.

And one of my steamed buns!

Image

Posts: 1735
Joined: Thu May 03, 2012 10:35 am

Re: Soup

Postby Lusciouslush » Tue Oct 22, 2019 6:32 pm

I have a ham hock simmering away right now for pea soup tmrw/ next day - wonderful smell!

User avatar
Posts: 1547
Joined: Fri Jan 15, 2016 6:16 pm

Re: Soup

Postby dennispc » Fri Oct 25, 2019 10:22 am

Pumpkin soup. Bought a small pumpkin for 65p, thought I'd have a go. I know the basics of soup making, but don't fancy peeling a pumpkin so will roast it, after removing seeds etc.

30 minutes roast OK? Then do I scoop out the flesh to add to the stock or cook it all together? We've got a magimix so whizzing up isn't a problem.

Thanks.

User avatar
Posts: 1879
Joined: Wed Apr 25, 2012 8:30 pm
Location: Provence

Re: Soup

Postby Joanbunting » Fri Oct 25, 2019 11:21 am

I make a roasted pumpkin and tomato soup. I just slice up the pumpkin not bothering to remove seed. Put in a roasting tin with a couple of half onions - red if I have them, Depending on the amount of pumpkin 2 or 3 large tomatoes halved. Sprinkle with olive oil and season then roast at about 180C for about 45 minutes until the pumpking is soft. Allow to cool a bit then scoop out the seedsand then the flesh and put it into a pan with the tomatoes and skinned onion add stck to cover and cook until everything id soft before blending. I usually use a stick blender to save washing up.

You can toast the seeds in a frying pan to use as a garnish.
Cooking for those you care about is the most profound expression of love - Anne-Sophie Pic

User avatar
Posts: 2993
Joined: Wed Apr 25, 2012 12:33 pm

Re: Soup

Postby Pampy » Fri Oct 25, 2019 11:52 am

Lusciouslush wrote:I have a ham hock simmering away right now for pea soup tmrw/ next day - wonderful smell!

Gosh, that takes me back. My Grandma lived in a huge Victorian house and cooked on a range until the 1970s. She nearly always had a pot of pea and ham soup on the go and the kitchen always smelled wonderful - it was usually the first port of call when we visited. Fabulous memories!

User avatar
Posts: 3146
Joined: Fri Apr 27, 2012 6:28 pm

Re: Soup

Postby jeral » Fri Oct 25, 2019 12:10 pm

Petronius and others: My greengrocer has a knife like a curved Samurai sword and will happily cut things up like celeriac, squash etc if one asks. It might be a bit late now unless yours is nearby and you could take it back and ask.

PreviousNext

Return to Food Chat & Chatterbox

Who is online

Users browsing this forum: No registered users and 24 guests