[I]Soup recipies
GaryN
bowl of soup is a damn welcome thing whilst waiting for dinner to cook.
Anyone got any good hints for a tasty home made soup? I'll show you mine
if you show me yours (although I'm not certain about the curried parsnip
soup that the SO is making today - I'll report on it when I stop vomiting!)
gary
--
"History is written by the winners which is why French history books are
blank from cover to cover"
The Pub Landlord.
Jen P.
> Anyone got any good hints for a tasty home made soup? I'll show you mine
One of my favourites for winter is split pea and ham. I soak the split
peas (yellow or green, doesn't really matter) overnight in water that
started out boiling. About an hour or two before I want to eat, I
sautee an onion and a clove or two of garlic (all diced) in a little
butter, cut a couple of lean gammon steaks into cubes (or smoked bacon
or lardons or pancetta cubes or whatever. Something vaguely bacony,
anyway) and add those to the onions and stir fry for a bit. Drain and
rinse off the peas, add them to the pot and mix everything up together.
Cover with chicken or vegetable stock, cook until the peas are tender
enough for your liking and season to taste. I like to cook mine to mush
rather than blending any of it in a blender or with a hand mixer. Saves
a bit of washing up! heh :) If you're feeling extra decadent, a little
good cheddar grated into it it also nice (but be sure not to over salt
if you're adding cheese after seasoning).
That's it really... nosh with some good, crusty bread. :)
-Jen
Lesley Weston
> Now that the nights are drawing in and the weather is getting colder a good
> bowl of soup is a damn welcome thing whilst waiting for dinner to cook.
>
> Anyone got any good hints for a tasty home made soup? I'll show you mine
> if you show me yours (although I'm not certain about the curried parsnip
> soup that the SO is making today - I'll report on it when I stop vomiting!)
A very simple trick is to take all the (raw) vegetables you can find and
cut them up small, add things like frozen peas and corn and mix it all,
put them into plastic bags, flatten them and freeze them. Then for each
soup you break off the right amount of the frozen-vegetable sheet and
cook it in water or stock, adding bouillon powder, tomato paste or even
a prepared soup powder - whatever you fancy.
Another is French-Canadian pea soup (sort of), which requires a
slow-cooker. Take 2 cups (about 500 ml) dried yellow split peas, 8 cups
of water or stock (heat it before adding it), 3 tsp bouillon powder if
you're not using real stock, a little grated carrot, and a ham bone or a
couple of bits of smoked hock or whatever (optional). Cook until the
peas have reached the preferred degree of mushiness (for us that's about
6 hours), then take out the bone(s) if any and shred whatever meat there
is back into the soup. Add 2 cups cold water. Cool, and when it's cold
aliquot it into freezer boxes or bags and freeze it.
I can't wait to see yours, even if it does involve parsnips.
--
Lesley Weston
The addy above is real, but I won't see anything posted to it for a long
time. To reach me, use leswes att shaw dott ca, adjusting as necessary.
April Goodwin-Smith
> Anyone got any good hints for a tasty home made soup?
We can buy one kilo bags of frozen vegetables that are
a mix of cauliflower and broccoli. This recipe calls for
one bag, and you need a big pot. Serves a large group
once, or a pair of people all week.
Spaghetti Flavoured Vegetable Soup.
Dice a nice big yellow skinned onion.
Place a big cast iron pot on high heat. Add butter and olive
oil - a wooden spoonful of one and two glugs of the other.
Throw in the onion and saut� 'til translucent. Reduce heat
to medium and put in two (or more)[1] crushed cloves of
garlic and continue saut�ing, but do not allow the garlic
to burn.
Add two heaping tablespoons full of oregano[2], and two
heaping tablespoons full of basil, and half a teaspoon full
of rosemary, and half a teaspoon full of cumin seed (whole).
Saut� until fragrant and gleaming greasily.
Add a big tin of diced tomatoes, and four tablespoons full
of DAN.D.PAK vegetable soup flakes [4] and bring to a boil.
Add the whole bag of frozen veggies, still frozen is fine,
and top up the pot with water to *just* cover the vegs.
Bring back to a boil.
Reduce heat, cover partly, and let simmer gently for
at least 30 minutes or longer.[3]
Eat.
As you can see, this leads itself to infinite variety. I often
add any nearly dead fridge veggies, such as celery or carrots
or zucchini. I like to add a tin of mushroom pieces. Somebody
might like garbanzo beans or navy beans. Others might like
rice or barley. I've added Yves fake ground round to it.[5]
I've never actually served it on spaghetti noodles, but we
always put a bit of grated parmesan on it, and eat it with a
nice big slab of well-buttered bread.
Omy nom nom.
April.
[1] - I just bought a seriously industrial garlic crushing
device - I love to crush dem garlics, garlics what I
like to crush ...
[2] - I confess: I use dried herbs - the shame.
[3] - I rarely cook with salt and pepper since people get in
such snits about each of those. I just put the shakers
on the table and leave people to it.
[4] - almost forgot this part - it is a mix of carrots, potatoes,
onions, leeks, red and green pepper, cabbage, celery, and
unspecified herbs and spices - make sure to get some of
the herbs and spices:
http://www.dan-d-pak.com/home/
http://www.dan-d-pak.com/product/product_name.php?product_id=680
[5] - much fake-meat vegetarian fare:
http://www.yvesveggie.ca/index.php
http://www.yvesveggie.ca/index.php/products/product/original_veggie_ground_round/
(it doesn't have the veggies shown in it, it is just flavoured TSP - tasty)
GaryN
news:hemmh5$1n5$1...@mud.stack.nl:
The curried parsnip actually worked out OK, if slightly odd, I'll ask
the SO how she did it.
My recipie is for cream of leek.
Couple of large washed leeks
Small onion or a shallot
Clove of garlic (or two if you like)
Couple of pints of chicken stock (although you can cheat and use chicken
cup-a-soup - it works but it's not the same)
Butter enough to cook the leeks and onion.
A glug[1] or two of proper cider (Not that purportedly Irish crap that's
brewed with chemicals in a vat in the West Midlands)
Half a cup of *single* cream (250ml in new money)
Herbs (I use Provencal and Mediterranean mixed from Sainsburgers), salt
and pepper to taste.
As much bacon/gammon as you want(optional)
Slice leeks, onion and garlic finely (1/16 of an inch is about right),
cook in butter with mixed herbs until soft but not brown. Add chicken
stock and simmer for an hour, adding the cider about halfway through.
Whilst that is going on fry the bacon in more butter and put aside to
cool. When cool slice into suitable size bits. Add the bacon butter to
the stock
Take stock off the heat and allow to 'rest' for a while then chuck in a
blender and hold the button down until you get a smooth consistency.
Return to very low heat, add bacon, salt and pepper to taste and then
pour and stir in the cream. Reheat *very* gently and do not allow to
boil, not under any circumstances.
The result should be a thick creamy soup with an essentially leek taste
but overtones of all the other stuff that went in there.
Since I don't usually bother with weighing things when cooking you can
adjust the amounts that I haven't given according to your requirements.
Hope you all enjoy.
gary
[1]Technical term
Andy Davison
> Now that the nights are drawing in and the weather is getting colder a
> good bowl of soup is a damn welcome thing whilst waiting for dinner to
> cook.
>
> Anyone got any good hints for a tasty home made soup? I'll show you
> mine if you show me yours (although I'm not certain about the curried
> parsnip soup that the SO is making today - I'll report on it when I stop
> vomiting!)
>
> gary
Tomato Soup
Chop an onion and fry in olive oil till softish then add a tin of
tomatoes, a dollop of tomato puree, a couple of teaspoons of dried
oregano/Italian herbs/Herbes de Provence and a generous teaspoon of
smoked sweet paprika (La Chinata is available in most supermarkets these
days). Salt and pepper to taste and about half a teaspoon of sugar to
bring out the flavours. Simmer for 20 minutes or so and leave to cool bit
then blitz in a blender after which you can reheat and water it down if
necessary or use it as pasta sauce (especially if you reduce it down a
bit in a saucepan). Add cream if you want but I like it as it is.
--
Andy Davison
andy [ at ] oiyou [ dot ] ukfsn [ dot ] org