The Soup Thread

[BeerCat]

Thought it might be fun to post some recipes for your favourite soup. I get bored quickly of most food so always looking for something new to try. O often overcook stuff but soup seems fairly hard to screw so suite me. Will start off with one i have been making for years. Not sure where it came from but i modified it. Everyone loves it;

Butter bean soup.

700g (aprox) dried butter beans soaked overnight
1 tin chopped tomatoes
tomatoe puree
chilli flakes or mixed herbs if you prefer
150ml oil
4 large sliced carrots
4 large roughly chopped onions
salt and pepper

Change water and cook the beans (no salt) until they are 3/4 done.
Add the rest of the ingredients and cook another 30 minutes or so until the carrots are soft.
Add more salt if needed and reduce.

 

[Graz]

If I remember later I'll look up the recipe at home but the missus does a curried / spicy parsnip soup which is very tasty.

The usual favourites go down well too i.e. carrot and coriander, leek and potato, and chicken soup.

 

[Clint]

Made pumpkin soup earlier...
1 kg approx peeled and diced pumpkin
1 large onion sliced
240 ml double cream
Half litre stock
Ground pepper

Gently sauté the pumpkin and onion in a splash of olive oil until it turns to mush. Add the stock and bring to a simmer for 10 minutes or so. Add the cream and stir in. Remove from the heat and blitz with a hand blender until completely smooth. Season.
Dead easy and very tasty! I like a few drops of hot sauce in mine!

 

[BeerCat]

Hard to beat leek and potato soup. I had no idea pumpkins were on sale yet. I am getting ready for the day after Halloween this year. :)

 

[Clint]

Pumpkin is the waning stock from my freezer from last year off the allotment.
Dutto is already ready......probably!

 

[BeerCat]

Yes Clint twas Dutto i was thinking about. :mrgreen:

Made a very simple Onion Soup yesterday.

2oz butter melted in pan
About 8 large onions sliced on top simmered with LID on stirred occasionally on very low heat for 2 or 3 hours until dark brown.
Add water, onion stock, salt, pepper, soy sauce and spoon of marmite.
Simmer for 30mins.

 

[aamcle]

Stock some Chicken and strain it off the bones/leftovers.

Chop 3 or 4 Carrots dept on size
Chop 1 onion fine
Chop 3 or 4 sticks of Celery.
A good handful of frozen Cabbage.

Put the stock into a pan add a stock cube, the vege, plenty of dried Parsley and 2 or 3 Bay Leaves.

Easy tasty and comforting.

aamcle

 

[chub1]

Stock some Chicken and strain it off the bones/leftovers.

Chop 3 or 4 Carrots dept on size
Chop 1 onion fine
Chop 3 or 4 sticks of Celery.
A good handful of frozen Cabbage.

Put the stock into a pan add a stock cube, the vege, plenty of dried Parsley and 2 or 3 Bay Leaves.

Easy tasty and comforting.

aamcle

Oh my god:nono:
My old dad used to boil up the turkey carcass after xmas,much along those lines,ie adding various veg to it-----arghhhhhhhhhhhhhhhhh what a horrid stink.
he always reckoned it would put hairs on me chest:lol:

 

[aamcle]

For hairs on your chest you need Sheeps Head Broth.

Yes it's a real thing my Mum used to make it, it would set into a jelly if allowed to go cold but it was delicious.


aamcle

PS. You can't make good soup without good stock

 

[Oneflewover]

Nice thread. A couple of my faves are curried parsnip, and spicy (jerk) squash. I don't have recipes particularly. Both would have sauted onion and veg, simmer in good stock, add curry powder (former) or Jerk spices / scotch bonnet (latter) and blitz til smooth. Yum mmmmmmmmm!

 

[Ajhutch]

I love a homemade mushroom soup, but leek and potato is the classic for me. Sweat the leeks and some garlic in butter, and always mash the potatoes, never purée.

For a heartier meal I like chick pea and chorizo soup with onions, sweet peppers and tomatoes.


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[BeerCat]

I love a homemade mushroom soup, but leek and potato is the classic for me. Sweat the leeks and some garlic in butter, and always mash the potatoes, never purée.

For a heartier meal I like chick pea and chorizo soup with onions, sweet peppers and tomatoes.


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Cheers i have chickpeas and chorizo in the fridge. Will have a go at that tomorrow.

 

[Clint]

Ooooo! Recipe for mushroom soup please!

 

[Ajhutch]

I'm not too good with recipes, tend to make stuff up as I go! But a combo of chestnut and portobello mushroom is good, sweat with onion and garlic in butter. Boil in stock then purée and stir some cream in. Other things I've tried into a base mushroom soup recipe:
- a few rehydrated porcini mushrooms (nutty flavour)
- a glug of sherry (sweeter flavour)
- tarragon is a classic herb to use but I like thyme


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[Clint]

You'll do for me! I love mushroom soup!

 

[chub1]

For hairs on your chest you need Sheeps Head Broth.

Yes it's a real thing my Mum used to make it, it would set into a jelly if allowed to go cold but it was delicious.


aamcle

PS. You can't make good soup without good stock

:nono::nono::nono:

 

[dad_of_jon]

start with tomato juice add a few spoons of marscapone stir till dissolved and a shake of dried basil. - a cheaters alternative to tomato soup :grin:

 

[Gunge]

A vegetable oxo makes the finest (and cheapest) cup-a-soup known to humanity. Try it and tell me I'm wrong. You can't, if you're being entirely honest.

 

[Clint]

You gotta love gunge.....

 

[druid]

Beer and Cheddar Soup




2 medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups)
2 medium carrots, cut into 1/4-inch dice (1 cup)
2 celery ribs, cut into 1/4-inch dice (1 cup)
2 teaspoons finely chopped garlic
1 Turkish or 1/2 California bay leaf
1/2 stick (1/4 cup) unsalted butter
1/3 cup all-purpose flour
2 cups whole milk
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 (12-oz) bottle ale such as Bass
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
1 lb extra-sharp Cheddar (preferably English; rind removed if necessary), grated (4 cups)
4 bacon slices (3 1/2 oz total), cooked and crumbled

Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.
Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.
Serve sprinkled with bacon.