Souper weather

Crapaud

Bleedin' cold here this morning. Winter's nearly here so it's time to fire up the soup pot.

But, what to have? What's your favourite and, more importantly, how do you make it?

pb21

Curried Parsnip, no idea how to make it though cos its me Mum’s recipe and I only get it when I am back home.

mrushton

New Covent Garden Minestrone is good (or tuscan Bean). A good Chicken Noodle soup is always nice.

Ben6899

Cream of tomato with a hunk of wholemeal bread.

nottscobb

+1 on curried parsnip soup. I've got the recipe in a book at home but a quick look on google gives you a few options.

drewfromrisca

I'm making coconut & basa fish noodle soup tonite. My mum makes a spicy italian rice soup which is lovely.

Stewie Griffin

Cream of tomato or a veggie soup. I do like some poncey soups too but either of those two post ride.

deptfordmarmoset

Velouté sauce, fried mushrooms (in butter - I'm not on a diet - with garlic ), a spot of herbs , chicken stock...Yummy...quick too if you've got the stock or a cube (poor substitute but fast...)

Laters, salivators....

danlikesbikes

Roast butternut squash (or any type of pumpkin) - cut in half length ways, take seeds out with spoon and oven roast for between 30-60 minutes. When done will simply spoon out of the skin into a pan with some gently fried onions (optional) some lentils (optional) and some stock, salt and pepper. Then either blender if you want smooth or leave as is for that rustic look. Up to you to add a dash of milk or cream if your feeling a bit OTT or have the in-laws coming round.

Lancslad

last soup was tomato & red lentil, current soup is golden carrot (with some left over fine beans chucked in) next soup is pea (garden not mushy). We make all our own soups and currently working our way though a couple of GI books.

Oh dont always follow receipes either

Crapaud

Danlikesbikes wrote:

Roast butternut squash (or any type of pumpkin) - cut in half length ways, take seeds out with spoon and oven roast for between 30-60 minutes. When done will simply spoon out of the skin into a pan with some gently fried onions (optional) some lentils (optional) and some stock, salt and pepper. Then either blender if you want smooth or leave as is for that rustic look. Up to you to add a dash of milk or cream if your feeling a bit OTT or have the in-laws coming round.

That sounds interesting, I might give it a go tomorrow. What temp do you roast the squash at? Chicken or ham stock?

In the end I went for my usual lentil broth. Made my own stock from ham ribs.

balthazar

Crapaud wrote:

Chicken or ham stock?

In the end I went for my usual lentil broth. Made my own stock from ham ribs.

That's it. For me, soup's all about the stock. My good chicken stock is — the holy trinity: onion, celery, carrot; a few old tomatoes; the bum end of a lump of parmesan. That lot (and a chicken carcass) is good for a few tuppawares of stock in the freezer.

The soups made thereof are invariably either: old-fashioned jewish chicken soup– just the stock, with fine noodles and shredded leftover chicken;

or "health broth": chopped chilli, ginger, garlic, spring onion simmered in the stock; then rice noodles and pak choi (or similar), and sliced griddled chicken breast or tofu. Now I'm hungry again.

deptfordmarmoset

balthazar wrote:

Crapaud wrote:

Chicken or ham stock?

In the end I went for my usual lentil broth. Made my own stock from ham ribs.

That's it. For me, soup's all about the stock. My good chicken stock is — the holy trinity: onion, celery, carrot; a few old tomatoes; the bum end of a lump of parmesan. That lot (and a chicken carcass) is good for a few tuppawares of stock in the freezer.

The soups made thereof are invariably either: old-fashioned jewish chicken soup– just the stock, with fine noodles and shredded leftover chicken;

or "health broth": chopped chilli, ginger, garlic, spring onion simmered in the stock; then rice noodles and pak choi (or similar), and sliced griddled chicken breast or tofu. Now I'm hungry again.

Are you within cycling distance? Feeling peckish already and you seem to know your onions (Never ever thought of the rindy bit of Parmesan in a stock before.)

balthazar

deptfordmarmoset wrote:

Are you within cycling distance? Feeling peckish already and you seem to know your onions (Never ever thought of the rindy bit of Parmesan in a stock before.)

Sadly about 300 miles sour vest of the sour feast. I'm often working in London though so I'll let the forum know when I'm having a "health broth" moment..! So to speak