Soup
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- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: Soup
That looks "souper" Amy , DS2 has that book, I must get him to dig it out.
- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: Soup
Cooked a pan of chicken, veg and rice soup yesterday using a tub of peri peri spiced chicken stock. It's added a lovely flavour to the broth.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Soup
I made a pumpkin/squash soup yesterday using a small onion squash, the ones the French call potimarron (chestnut pumpkin)
I didn't quite follow Felicity Cloake's recipe https://www.theguardian.com/food/2021/o ... oup-recipe but I did follow her tip of making a broth from the stuff removed from the centre and a few bits trimmed off the outside, to which I added trimmings of celery and onion from a casserole I was making, a bay leaf, a stray carrot (peeled and cut into 3), a bay leaf and a (probably unnecessary) pinch of Marigold bouillon, all simmered together for about 20 minutes in ~750 ml water then left to cool before straining
Game changer. The broth was velvety and intensely flavoured, would have made a good base for a vegetable noodle soup.
I roasted the squash wedges (skin on) with a quartered peeled onion and a couple of whole garlic cloves. I put everything except the garlic skins, in the stock with some extra water and simmered for 20 minutes, then blitzed an adjusted seasoning. I might add additional flavours when I serve the remaining 3 portions, but it doesn't need it
I didn't quite follow Felicity Cloake's recipe https://www.theguardian.com/food/2021/o ... oup-recipe but I did follow her tip of making a broth from the stuff removed from the centre and a few bits trimmed off the outside, to which I added trimmings of celery and onion from a casserole I was making, a bay leaf, a stray carrot (peeled and cut into 3), a bay leaf and a (probably unnecessary) pinch of Marigold bouillon, all simmered together for about 20 minutes in ~750 ml water then left to cool before straining
Game changer. The broth was velvety and intensely flavoured, would have made a good base for a vegetable noodle soup.
I roasted the squash wedges (skin on) with a quartered peeled onion and a couple of whole garlic cloves. I put everything except the garlic skins, in the stock with some extra water and simmered for 20 minutes, then blitzed an adjusted seasoning. I might add additional flavours when I serve the remaining 3 portions, but it doesn't need it
- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: Soup
Stokey Sue wrote:I made a pumpkin/squash soup yesterday using a small onion squash, the ones the French call potimarron (chestnut pumpkin)
I didn't quite follow Felicity Cloake's recipe https://www.theguardian.com/food/2021/o ... oup-recipe but I did follow her tip of making a broth from the stuff removed from the centre and a few bits trimmed off the outside, to which I added trimmings of celery and onion from a casserole I was making, a bay leaf, a stray carrot (peeled and cut into 3), a bay leaf and a (probably unnecessary) pinch of Marigold bouillon, all simmered together for about 20 minutes in ~750 ml water then left to cool before straining
Game changer. The broth was velvety and intensely flavoured, would have made a good base for a vegetable noodle soup.
I roasted the squash wedges (skin on) with a quartered peeled onion and a couple of whole garlic cloves. I put everything except the garlic skins, in the stock with some extra water and simmered for 20 minutes, then blitzed an adjusted seasoning. I might add additional flavours when I serve the remaining 3 portions, but it doesn't need it
Sounds delicious
- halfateabag
- Posts: 967
- Joined: Wed Apr 08, 2020 7:28 pm
Re: Soup
As the slow cooker went on recently due to a full bag of stock items and the sun was out on the solar panels. I had a lot of really tasty stock. A pack of French onion soup mix and some caraway and garlic dumplings added made a sooper tasty lunch. Hub asked for 2nd's so it must have been good ! I still have stock left and some sad mushrooms in the fridge so that's another lunch sorted.
- Meganthemog
- Posts: 102
- Joined: Fri Apr 12, 2019 12:56 pm
Re: Soup
I made a big pot of cawl at the weekend. I couldn't get neck of lamb so used a pack of leg steaks from Co-op and a stew pack of veg. A chicken stock cube and a couple of potatoes produced enough to feed DD and me plus two of her elderly clients who loved it. It's the perfect comfort food for this sort of weather.
Re: Soup
Oooh haven't had cawl since last winter .... it's gone on the list ...
I made a vat of lightly spiced creamy parsnip soup yesterday ... OH has some in his lunch flask today and I've just had a bowlful with a slice of buttered toast
I made a vat of lightly spiced creamy parsnip soup yesterday ... OH has some in his lunch flask today and I've just had a bowlful with a slice of buttered toast
Re: Soup
Stokey Sue wrote:I made a pumpkin/squash soup yesterday using a small onion squash, the ones the French call potimarron (chestnut pumpkin)
I didn't quite follow Felicity Cloake's recipe https://www.theguardian.com/food/2021/o ... oup-recipe but I did follow her tip of making a broth from the stuff removed from the centre and a few bits trimmed off the outside, to which I added trimmings of celery and onion from a casserole I was making, a bay leaf, a stray carrot (peeled and cut into 3), a bay leaf and a (probably unnecessary) pinch of Marigold bouillon, all simmered together for about 20 minutes in ~750 ml water then left to cool before straining
Game changer. The broth was velvety and intensely flavoured, would have made a good base for a vegetable noodle soup.
I roasted the squash wedges (skin on) with a quartered peeled onion and a couple of whole garlic cloves. I put everything except the garlic skins, in the stock with some extra water and simmered for 20 minutes, then blitzed an adjusted seasoning. I might add additional flavours when I serve the remaining 3 portions, but it doesn't need it
Gosh, that sounds good, Sue, I must try that tip for using the stuff cleaned out of the centre - I always feel it's a shame to chuck it.
Re: Soup
A vat of sweet potato, carrot and ginger soup has been made this morning for OH's lunch flasks this week.
Two onions chopped and softened in sunflower oil with two chopped celery sticks.
Two large sweet potatoes peeled and chunked along with several carrots and a large thumb-sized chunk of fresh ginger, added to the onions and softened a bit then a load of chicken and veg stock added ... simmered until soft and then zapped in the liquidiser. It tastes delicious.
It didn't really need any other seasoning as the stock was well seasoned.
Two onions chopped and softened in sunflower oil with two chopped celery sticks.
Two large sweet potatoes peeled and chunked along with several carrots and a large thumb-sized chunk of fresh ginger, added to the onions and softened a bit then a load of chicken and veg stock added ... simmered until soft and then zapped in the liquidiser. It tastes delicious.
It didn't really need any other seasoning as the stock was well seasoned.
- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: Soup
Sounds delicious suffs.
It's simple lentil and bacon for us this week - finely chopped cooked bacon, ham stock from the freezer and a cube, onions. celery, carrots, spuds and red lentils. Chopped parsley added when served.
It's simple lentil and bacon for us this week - finely chopped cooked bacon, ham stock from the freezer and a cube, onions. celery, carrots, spuds and red lentils. Chopped parsley added when served.
Re: Soup
Potato soup being made for tonight.
chopped onion and celery softened in a bit of butter
chopped carrots and potato added chicken broth from the freezer
simmered till all soft then a can of milk added at the end.
That takes care of dinner for the next 2 days as well after work.
chopped onion and celery softened in a bit of butter
chopped carrots and potato added chicken broth from the freezer
simmered till all soft then a can of milk added at the end.
That takes care of dinner for the next 2 days as well after work.
- WWordsworth
- Posts: 2211
- Joined: Wed Dec 05, 2012 3:26 pm
- Location: North West Leicestershire
Re: Soup
We had carrot and parsley soup for lunch.
Because both the title ingredients needed using.
It was delicious.
Enough left to take to work tomorrow.
Because both the title ingredients needed using.
It was delicious.
Enough left to take to work tomorrow.
- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: Soup
KeenCook2 wrote:Just made LTC's cream of tomato soup -
Very successful! I used less water as we tend to like our soups thicker (less chance of spills!)
Taste was great and OH pronounced
Thx LTC!
Excellent KC2, glad you enjoyed. I think the baked beans put folk off a bit at times but they work so well. I've finished my last tub in the freezer, must make some more.
- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: Soup
KeenCook2 wrote:Me again! "Your" soup had a second outing today
It is quickly becoming a staple! Used less water this time and more oregano and vinegar.
I suspect Slimming World might be a bit upset if I claimed it though to be fair apart from the baked beans it's a very different dish. It's such a handy one to have as I always tend to have the makings of it to hand and it doesn't take that long to make compared to some others.
I've not made any soup for a few weeks now as I've been using up freezer stocks. I'm having some friends round on the 3rd of Jan for an informal lunch and it may well feature.
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