Soup

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Lusciouslush
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Joined: Mon Jun 13, 2022 5:45 pm

Re: Soup

Post by Lusciouslush »

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.
Ameew
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Joined: Fri Jul 08, 2022 6:19 pm

Re: Soup

Post by Ameew »

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 .

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RockyBVI
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Re: Soup

Post by RockyBVI »

Lovely looking soup Amy.

I made leek and potato soup at the weekend for lunches. I use Felicity Cloakes’ method of baking the spuds and putting them into the soup with their skins on.
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Stokey Sue
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Re: Soup

Post by Stokey Sue »

RockyBVI wrote: Thu Oct 03, 2024 6:35 am Lovely looking soup Amy.

I made leek and potato soup at the weekend for lunches. I use Felicity Cloakes’ method of baking the spuds and putting them into the soup with their skins on.
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,
RockyBVI
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Re: Soup

Post by RockyBVI »

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?
KeenCook
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Joined: Mon Jun 13, 2022 9:12 am

Re: Soup

Post by KeenCook »

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 ...
miss mouse
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Joined: Mon Jun 13, 2022 5:16 pm

Re: Soup

Post by miss mouse »

KeenCook wrote: Wed Nov 06, 2024 5:40 pm
ETA beginning to caramelise at 45 mins ...
I think Felicity says 'don't be surprised if this takes...'
I must be the slowest cook ever. I can't make an omelette in under two minutes.
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Stokey Sue
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Re: Soup

Post by Stokey Sue »

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. :twisted:

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
KeenCook
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Re: Soup

Post by KeenCook »

It was delicious. I didn't need to add any sugar in the end.
Onions.JPG
This was after about an hour and 20 mins.
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Suffs
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Location: East Anglia

Re: Soup

Post by Suffs »

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
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.
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Badger's Mate
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Re: Soup

Post by Badger's Mate »

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 was looking at my own cavolo nero this morning and wondering what to do with it :thumbsup
KeenCook
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Re: Soup

Post by KeenCook »

Haha, BM, you can pigeon post some over to west London :D :D 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!
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halfateabag
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Re: Soup

Post by halfateabag »

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.
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Badger's Mate
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Re: Soup

Post by Badger's Mate »

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.
KeenCook
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Re: Soup

Post by KeenCook »

:lol: :lol: BM

Love the SIL story. When I was little I would go through all my food and extract the cooked onions :roll:
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Suffs
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Re: Soup

Post by Suffs »

KV … My ex would do the same with onions … so I just chopped them up smaller so he couldn’t. He gave up trying and discovered he liked them.
KeenCook
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Re: Soup

Post by KeenCook »

haha :lol: :lol: :lol: :lol:
KeenCook
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Re: Soup

Post by KeenCook »

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 ...
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Earthmaiden
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Re: Soup

Post by Earthmaiden »

I quite like the sound of pumpkin and horseradish!
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halfateabag
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Re: Soup

Post by halfateabag »

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 !
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