Soup
Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter
Re: Soup
KeenCook2 wrote:Gosh, that looks terrific, Amyw.
The new JO cookbook seems to be popular and successful! Am I going to have to break my resolution not to buy any more cookbooks ....
I’ve made the salmon tacos for tea which were really nice too . I’d definitely recommend
Re: Soup
Carrot and ginger soup said the recipe, but the ingredients listed parsnips and coconut milk.
It was really thick - think wallpaper paste, though tasted a lot better! Thick enough to need a bit more water to loosen it. The white stuff is supposed to be a swirl of coconut milk.
It was really thick - think wallpaper paste, though tasted a lot better! Thick enough to need a bit more water to loosen it. The white stuff is supposed to be a swirl of coconut milk.
Re: Soup
I love carrot and ginger soup, KeenCook2, but not when it contains parsnips! My bête noire I’m afraid.
Recipe was chop carrots, parsnips, half inch ginger into a pan, pour in 500ml boiling water, pinch of turmeric and paprika. Simmer. Add 2 tbsp coconut milk and half tbsp apple cider vinegar. Blitz etc. When in bowls, swirl of coconut milk. Mixture was too thick for the milk to swirl.
Next time I'll do my version!
Recipe was chop carrots, parsnips, half inch ginger into a pan, pour in 500ml boiling water, pinch of turmeric and paprika. Simmer. Add 2 tbsp coconut milk and half tbsp apple cider vinegar. Blitz etc. When in bowls, swirl of coconut milk. Mixture was too thick for the milk to swirl.
Next time I'll do my version!
Re: Soup
Thanks, dennispc The turmeric and paprika are an interesting idea, must add some next time.
We do happen to like parsnips, parsnip and apple soup is also one of our faves and we always have roast carrots and parsnips at Christmas
We do happen to like parsnips, parsnip and apple soup is also one of our faves and we always have roast carrots and parsnips at Christmas
Re: Soup
Inspired by WWordsworth I think who made mushroom soup the other day I think , I had a lot of mushrooms going on the turn so decided to make one . Sautéed onion and garlic , then added mushrooms and a tsp of mustard . One bottle of cider and a little veg stock plus some crushed walnuts . Lots of seasoning and a bay leaf . My blender broke so we went for rustic
- WWordsworth
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Re: Soup
Inspired by WWordsworth
Honoured
- Pepper Pig
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Re: Soup
Some nice ones here, and a recipe for Patsy’s artichokes.
https://www.theguardian.com/food/2021/j ... um=twitter
https://www.theguardian.com/food/2021/j ... um=twitter
Re: Soup
Amyw wrote:I’m really surprised gazpacho is in there , talk about being unseasonal ! Nothing more unappealing in this weather I think
Indeed, Amyw, not exactly "warming"
I made a vat of sweet potato yesterday, adding a few carrots that were lying around, with some chunks of creamed coconut and spiced with lots of fresh ginger and garlic and garam masala. Delicious! And very warming. Even better today
- Stokey Sue
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Re: Soup
I think it’s one of those collections of recipes they already have the rights too - I bet Omar Alliboy is making something hot with chickpeas and pimenton in January even if gazpacho is his signature dish
I just a made a nice soup, dead easy, 2 large shallots, 2 cloves garlic fried with 40g red Thai curry paste, added a large (500g) sweet potato and 2 carrots chopped up, half a can of coconut Mik, water to cover, simmered and blitzed. I finished with a bit of Thai basil, a squeeze of lime might have been nice but still off citrus
I just a made a nice soup, dead easy, 2 large shallots, 2 cloves garlic fried with 40g red Thai curry paste, added a large (500g) sweet potato and 2 carrots chopped up, half a can of coconut Mik, water to cover, simmered and blitzed. I finished with a bit of Thai basil, a squeeze of lime might have been nice but still off citrus
Re: Soup
That sounds lovely, Sue. I really should get into the hapbit of having a jar or two of Thai paste in the cupboard/fridge. OH thinks he has a bad reaction (stomach) to Thai spices/ curry pastes but I wonder if he would notice if I just put some in ...
That said, he has quite sensitive guts so I wouldn't want to cause anything untoward ...
That said, he has quite sensitive guts so I wouldn't want to cause anything untoward ...
- Stokey Sue
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Re: Soup
How is he with shellfish? I use the Mae Ploy pastes and they contain quite a lot of fermented shrimp paste, also lemongrass, which a friend reacts to
The red paste, which contains no dried ground spices or, more surprisingly, coriander; is really good for me at the moment as cumin and all parts of the coriander plant are still on the naughty step
But they are definitely Bargain Basement, I couldn't buy the raw ingredients for the price (around £2) and if I did, they wouldn't be as good & fresh as they are at the Thai factory and even my spice grinder wouldn't grind lemon grass and galangal to such a smooth paste
The red paste, which contains no dried ground spices or, more surprisingly, coriander; is really good for me at the moment as cumin and all parts of the coriander plant are still on the naughty step
But they are definitely Bargain Basement, I couldn't buy the raw ingredients for the price (around £2) and if I did, they wouldn't be as good & fresh as they are at the Thai factory and even my spice grinder wouldn't grind lemon grass and galangal to such a smooth paste
- karadekoolaid
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Re: Soup
I think that might be a cultural thing, Amy.
I´m sure the Spanish are still enjoying gazpacho in Madrid, even though it´s about 6°C.
I´m sure the Spanish are still enjoying gazpacho in Madrid, even though it´s about 6°C.
Re: Soup
Gazpacho in a teacup is a good amuse bouche.
Re Thai paste that I've tried, there seems to be something that is or turns sour or acidic that my stomach can't deal with. I have no problem with lemons or tomatoes etc so don't know the culprit.
Re Thai paste that I've tried, there seems to be something that is or turns sour or acidic that my stomach can't deal with. I have no problem with lemons or tomatoes etc so don't know the culprit.
- Stokey Sue
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Re: Soup
Mae Ploy Red Paste ingredients:
Dried Red Chilli 22.5%, Garlic 20.0%, Lemongrass 17.0%, Salt 16.0%, Shallot 11.0%, Galangal 6.0%, Shrimp paste (Shrimp 83%, Salt) 4.5%, Kaffir lime peel 2.5%, Pepper 0.5%
Typo corrected
Dried Red Chilli 22.5%, Garlic 20.0%, Lemongrass 17.0%, Salt 16.0%, Shallot 11.0%, Galangal 6.0%, Shrimp paste (Shrimp 83%, Salt) 4.5%, Kaffir lime peel 2.5%, Pepper 0.5%
Typo corrected
- karadekoolaid
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Re: Soup
Sounds like the (fermented) shrimp paste. Lots of umami, but not something you´d want to eat on toast for breakfast.
- Stokey Sue
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Re: Soup
karadekoolaid wrote:Sounds like the (fermented) shrimp paste. Lots of umami, but not something you´d want to eat on toast for breakfast.
You've not met many Burmese then?
Seriously - they will happily spread balachaung a relish made of shrimp paste and dried shrimp on toast, or rice or noodles, or plain fritters
Recipe
https://www.saveur.com/article/Recipes/ ... te-Relish/
Ready made
http://www.mumhouse.com/BurmeseBalachaung.asp
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