Soup
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- Posts: 371
- Joined: Mon Jun 13, 2022 5:45 pm
Re: Soup
That does look like a lovely soup - definitely right up my street, I love celeriac - it's bookmarked!
I had an urge to make a minestrone yesterday, will be on the cards in the next few days - it's definitely chilly here.
I had an urge to make a minestrone yesterday, will be on the cards in the next few days - it's definitely chilly here.
Re: Soup
From my too good to go bag , sue made a great suggestion to use up the bag of salad leaves in a classic pea/lettuce soup, which also featured the broccoli stalk too .
I softened an onion , clove of garlic and chopped up broccoli stalk in some olive oil . I then added a good handful of frozen peas and the bag of salad leaves . Simmered in chicken stock for ten minutes then blitzed down . Added lemon zest , seasoning and grated Parmesan . It was delicious , so thank you for the idea .

I softened an onion , clove of garlic and chopped up broccoli stalk in some olive oil . I then added a good handful of frozen peas and the bag of salad leaves . Simmered in chicken stock for ten minutes then blitzed down . Added lemon zest , seasoning and grated Parmesan . It was delicious , so thank you for the idea .

- Stokey Sue
- Posts: 4609
- Joined: Mon Jun 06, 2022 1:18 pm
Re: Soup
Yes nice looking soup Amy
Rocky,I use that method too, I actually bake a few potatoes when I've got the oven on and freeze for quick lunches etc, adn one or two of those can go in the soup
I have a massive butternut, I will roast next time I bake anything, and it will be soup,
Re: Soup
I think by doing that Sue, you taste both the leek and the potato. I had the oven on for making Knekkebrod (interestingly - maybe - I made a sweet version for OH to have with work lunches using dried cranberries, honey and cinnamon and apparently they worked) so popped some spuds in then.
What will you do with the BNS?
What will you do with the BNS?
Re: Soup
I'm making Felicity's French Onion Soup today https://www.theguardian.com/lifeandstyl ... onion-soup
The onions have been on for about 40 mins so far, and no sign of them turning caramelised yet ... Delia uses sugar at the beginning but I thought I'd stick to Felicity's recipe. As I only have dry cider I will add a pinch of sugar later.
I have some h-m chicken stock, I might add half a beef stock cube as well.
ETA beginning to caramelise at 45 mins ...
The onions have been on for about 40 mins so far, and no sign of them turning caramelised yet ... Delia uses sugar at the beginning but I thought I'd stick to Felicity's recipe. As I only have dry cider I will add a pinch of sugar later.
I have some h-m chicken stock, I might add half a beef stock cube as well.
ETA beginning to caramelise at 45 mins ...
- Stokey Sue
- Posts: 4609
- Joined: Mon Jun 06, 2022 1:18 pm
Re: Soup
I will have another go at Catherine Phipps’ French Onion Soup which uses the pressure cooker to caramelise a huge amount of onion. Worked really well so I trusted her and added some bicarb at the end though I didn’t know the purpose; apparently it was to ruin good browned onions and beef stock bu giving the soup a dominant note of soda.
I made a batch of River Cottage Winter minestrone today using the dark part of a savoy cabbage instead of cavolo nero, came out well

I made a batch of River Cottage Winter minestrone today using the dark part of a savoy cabbage instead of cavolo nero, came out well
Re: Soup
Inspired by you, I made a similar minestrone this morning. We’ve just had some tor lunch (very tasty) and it’ll go in Rob’s lunch flask tomorrow and Saturday.Stokey Sue wrote: ↑Wed Nov 06, 2024 11:14 pm ….
I made a batch of River Cottage Winter minestrone today using the dark part of a savoy cabbage instead of cavolo nero, came out well
- Badger's Mate
- Posts: 767
- Joined: Tue Jun 14, 2022 8:07 am
Re: Soup
I was looking at my own cavolo nero this morning and wondering what to do with itI made a batch of River Cottage Winter minestrone today using the dark part of a savoy cabbage instead of cavolo nero, came out well

Re: Soup
Haha, BM, you can pigeon post some over to west London
I got some delivered from Asda yesterday, £1 for 150 g, which is cheap, compared with what you could pay!
We love cavolo nero/ kale "crisps". Take out the toughest stems and tear/ cut the rest into evenish sizes, massage in some oil, s, p, cumin etc, spread them out on a baking tray then bung in a hottish oven for about 8 mins. They are delish!


We love cavolo nero/ kale "crisps". Take out the toughest stems and tear/ cut the rest into evenish sizes, massage in some oil, s, p, cumin etc, spread them out on a baking tray then bung in a hottish oven for about 8 mins. They are delish!
- halfateabag
- Posts: 1093
- Joined: Wed Jun 15, 2022 8:35 am
Re: Soup
I had HM stock in the fridge and added a pack of French watercress soup mix to it. Served it with a few shreds of cucumber and some cream. It was delicious with a couple of small pieces of seedy sourdough from Hobbs House. Tis the season of warming soups ATM ! I think the next one will be mushroom.
- Badger's Mate
- Posts: 767
- Joined: Tue Jun 14, 2022 8:07 am
Re: Soup
Not sure, KC, given the wavy edges to the plants in my brassica bed, that pigeon post would be an entirely safe mode of transporting cavolo nero!
I might have mentioned before that I put some in a casserole once when SIL was staying. In the days before internet shopping Mrs B & her would do all their Christmas present purchases in about three days at this time of year going to local shopping centres, such as Welwyn or Hatfield. Anyway, one chilly night I had made this casserole and SIL spent quite a while fishing out all the bits of kale and leaving them on the side of the plate. It’s now referred to in this house as her favourite vegetable.
I might have mentioned before that I put some in a casserole once when SIL was staying. In the days before internet shopping Mrs B & her would do all their Christmas present purchases in about three days at this time of year going to local shopping centres, such as Welwyn or Hatfield. Anyway, one chilly night I had made this casserole and SIL spent quite a while fishing out all the bits of kale and leaving them on the side of the plate. It’s now referred to in this house as her favourite vegetable.
Re: Soup
Re soup, at the gym this morning in the changing room after our aquarobics session, a couple of people were talking about what they did with pumpkin.
One said she made pumpkin and horseradish soup, the other said she makes stew with it and a load of other ingredients including sweet potatoes, and green bananas, which she chops up, not bothering to peel them, and then eats the cooked skin too. I've never eaten green bananas in a stew, and can't quite get my head around pumpkin and horseradish ...
One said she made pumpkin and horseradish soup, the other said she makes stew with it and a load of other ingredients including sweet potatoes, and green bananas, which she chops up, not bothering to peel them, and then eats the cooked skin too. I've never eaten green bananas in a stew, and can't quite get my head around pumpkin and horseradish ...
- Earthmaiden
- Posts: 4237
- Joined: Mon Jun 13, 2022 9:16 am
- Location: Wiltshire
Re: Soup
I quite like the sound of pumpkin and horseradish!
- halfateabag
- Posts: 1093
- Joined: Wed Jun 15, 2022 8:35 am
Re: Soup
Reminds me of the sardine and banana sandwiches the lady in Vicar of Dibley used to make. The actor did not stay long in the series, apparently she was hard work !