Soup

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Smitch
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Re: Soup

Post by Smitch »

I just remembered about Nigella’s split pea soup with frankfurters. Really easy using an IP https://www.nigella.com/recipes/yellow ... urter-soup
miss mouse
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Re: Soup

Post by miss mouse »

That's interesting, no mention of soaking them or in the other split pea soup recipe she has.
miss mouse
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Re: Soup

Post by miss mouse »

Split pea soup update. It will or may be eaten tomorrow. The remnants of the dried beans are heading for the compost bin (BBE Aug 2025)

In the interim I bought 'chana dhal' from Sainsbo Asian aIsle, they look like split pease to me, described on the packet as 'split chick peas' although they don't look like any chick peas I have encountered.

Instructions there say 'Soak for four hours and boil for 15 mins' to cook. The confusion continues.
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Stokey Sue
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Re: Soup

Post by Stokey Sue »

Chana is definitely chick pea, I think the taste will be a giveaway.

This is the sort of thing I’d expect to do with chana dal - note Romy Gill thinks it takes 45 minutes to cook :o
https://www.bbc.co.uk/food/recipes/chana_dal_92101
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Suffs
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Re: Soup

Post by Suffs »

Interesting … Romy Gill adds salt to the cooking water … I’d understood it was a given that salt toughens pulses and lengthened the cooking time … I never add salt to pulses until they’re cooked.
Last edited by Suffs on Fri Dec 13, 2024 7:06 am, edited 2 times in total.
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Earthmaiden
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Re: Soup

Post by Earthmaiden »

I had always been led to believe that too.
KeenCook
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Re: Soup

Post by KeenCook »

yup, me too
miss mouse
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Re: Soup

Post by miss mouse »

Stokey Sue wrote: Thu Dec 12, 2024 11:36 pm Chana is definitely chick pea, I think the taste will be a giveaway. ≈
I am not doubting anyone, just puzzled, they look nothing like the marbles I have bought labelled 'chick peas' even if I hammered them in half still nothing like. And if they are chick peas why are we...etc to make humous. It's baffling. I'll post when I do use them. Meanwhile the ham and (split peas which eventually cooked) soup was nice in the end.

Thanks for your comments everyone, it's useful and informative.
miss mouse
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Re: Soup

Post by miss mouse »

Suffs wrote: Fri Dec 13, 2024 6:45 am Interesting … Romy Gill adds salt to the cooking water … I’d understood it was a given that salt toughens pulses and lengthened the cooking time … I never add salt to pulses until they’re cooked.
So we have been told, is it true?
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Stokey Sue
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Re: Soup

Post by Stokey Sue »

miss mouse wrote: Fri Dec 13, 2024 7:27 pm
Suffs wrote: Fri Dec 13, 2024 6:45 am Interesting … Romy Gill adds salt to the cooking water … I’d understood it was a given that salt toughens pulses and lengthened the cooking time … I never add salt to pulses until they’re cooked.
So we have been told, is it true?
Thought I'd replied earlier, we had a long discussion on the old BBC board, and it turns out some counties believe in salting (Portugal, parts of India) but Brits and Americans don't. I've tried it, and it seems fine, I can't see that a small amount in the water would stop the pulses taking up water which is what is often claimed,
miss mouse wrote: Fri Dec 13, 2024 7:26 pm
Stokey Sue wrote: Thu Dec 12, 2024 11:36 pm Chana is definitely chick pea, I think the taste will be a giveaway. ≈
I am not doubting anyone, just puzzled, they look nothing like the marbles I have bought labelled 'chick peas' even if I hammered them in half still nothing like. And if they are chick peas why are we...etc to make humous. It's baffling. I'll post when I do use them. Meanwhile the ham and (split peas which eventually cooked) soup was nice in the end.

Thanks for your comments everyone, it's useful and informative.
I thought the split ones might be a different variety of chick pea, and Google confirms they are split kala chana (black or brown chick peas) which tend to be a bit smaller than the blonde ones, with a very fibrous skin, I tried the whole kala chana and didn't like the skin, even canned they are tough.
KeenCook
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Re: Soup

Post by KeenCook »

had a delicious "minestrone" today, made from a lot of kale and ps broccoli stems, a couple of leeks, some carrots, some celery, various assorted sad herbs from the fridge, veg stock, a can of tomatoes and one of borlotti beans. I had a parmesan rind as well.
One of those soups that will never be recreated :D :D
miss mouse
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Re: Soup

Post by miss mouse »

Stokey Sue wrote: Fri Dec 13, 2024 7:49 pm I thought the split ones might be a different variety of chick pea, and Google confirms they are split kala chana (black or brown chick peas) which tend to be a bit smaller than the blonde ones, with a very fibrous skin, I tried the whole kala chana and didn't like the skin, even canned they are tough.
Thanks. So same botanical group.

Even these took what seemed like forever in the s/c but the end result was good. Mmm, curious.
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Lokelani
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Re: Soup

Post by Lokelani »

I made a lovely roasted cauliflower soup for lunch today. I was pleasantly surprised just how much more flavour the roasting gave it.

Last night I roasted a small, gammon I had frozen as a post xmas bargain. To make the most of the oven being on for ages I did some jacket potatoes and decided to roast cauliflower florets for cauli cheese rather than boil it on the hob.

Florets were roasted with a drizzle of chilli & garlic oil. Usual cheese sauce made, poured over & back in oven for a bit. The stems and leaves I chopped and put to one side, together with a cooled few florets, half a jacket potato and a spoonful of the cheese sauce. With a chicken stock cube this made a delicious soup today. I shredded a few bits of the gammon to go in the soup too. We both agreed it probably didn't need the potato to thicken it, but it was yummy.

Dinner tonight is the rest of the gammon cold with a tub of braised red cabbage from the freezer, that I made over Xmas.

So tons of washing up last night, but worth it as none tonight.
Ameew
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Re: Soup

Post by Ameew »

I’ve never roasted cauliflower , but funnily enough I’ve seen a few TikTok recipes for cauliflower cheese using roasted cauliflower and thought it looked nice . Your soup sounds lovely
KeenCook
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Re: Soup

Post by KeenCook »

Made a terrific beetroot soup with cabbage garnish and vodka from Paradiso Seasons yesterday (p. 228 if you've got it). Delicious.
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