Wanted: Soup recipes

4 large leeks, 1 onion, 2 medium potatoes

Fry onion till brown (use butter) add chopped leeks till transparent the chopped spuds and cover with hot water

variations include the use of 3 leeks, addition of fenugreek, chives or add feta cheese at the end to let it melt.

the best i have ever had was butternut squash, ameraetto and truffle oil. haven't got time to write it out but you got enough time to trial by error it.

with all soups serve with** really thick slabs or crispy** bread.. its this bit that really makes it ;)

yuuuuuuuuuuuuuuuum!

I hate you Pip.

I

Pea and Mint Soup:

Butter, nob
Olive oil
A few shallots or a big onion, pref english.

Racist.

I had soup tonight Neil; probably a subconscious response to seeing you this morning. It was very nice; don't know what you're moaning about really :)

Glad you enjoyed it, and to be fair I have too.

Now try eating nothing but soup for the rest of the week!

Orange & Kumera Soup

50 grams butter
1 large onion, peeled and diced
1 tblsp minced ginger
1 tsp minced garlic
2 tsp grated nutmeg
1 kg golden or orange kumara, peeled and diced( I use orange for the sweeter taste and magnificent color)
1 carrot, peeled and diced
1 litre chicken stock
1 orange (grated rind)
salt and pepper to taste
2 tblsp each Angostura Bitters and dark rum coconut cream (optional but recommended)

1.Heat the butter in a large saucepan and add the onion, ginger and garlic and cook for about 2 minutes. Add the nutmeg and cook a further minute.

2.Add the kumara, carrot, stock and orange rind and simmer for 20 minutes or until tender.

3.Puree in a food processor or mouli and return to a clean saucepan. Season with salt, pepper, Angostura bitters and rum. If wished finish with a little coconut cream.

Soooo delicious and easy to make

You have a filthy mind.

You love it.

Delicious food

Capture an animal.

Force it's death using pressure.

Take off it's jacket.

Thermulate in a shallow pan of excited waters.

Introduce rices to it's cavities.

Enjoy upon it.

For afters, do the wife.

Soup.

Biscuit Soup

Boil them.

Make your excuses.

To the face raise a spoon of the stuff.

Take it in.

Laugh about it all.

Soup.

Tis the season for souping.
I'm planning on making a different one each week.
Todays - Pea and Ham.
I bought a massive smoked ham hock in Budapest on the weekend.
Cover with water and boil for an hour (+ cloves, pepper corns and bayleaves).
Stick a lid on it and let it cool overnight.
Next day, scrap off all the fat thats congealed on top (bin it).
Take meat out, chop off bone into soup sized pieces and set aside.
Get 500g of split peas (I used yellow ones as I couldn't find green ones). Soak in cold water for an hour or so, rinse, then chuck into the water the ham was cooked in and boil for about 1.5hours til they fall apart.
In a frying pan, add onion, garlic, leek - sautee.
Chuck into pan with peas (I removed a bowl full cause I didn't want my soup too smooth).
Blend.
Chuck ham and reserved peas back in. Heat. Eat.
Awesome!

Tis the season for souping.
I'm planning on making a different one each week.
Todays - Pea and Ham.
I bought a massive smoked ham hock in Budapest on the weekend.
Cover with water and boil for an hour (+ cloves, pepper corns and bayleaves).
Stick a lid on it and let it cool overnight.
Next day, scrap off all the fat thats congealed on top (bin it).
Take meat out, chop off bone into soup sized pieces and set aside.
Get 500g of split peas (I used yellow ones as I couldn't find green ones). Soak in cold water for an hour or so, rinse, then chuck into the water the ham was cooked in and boil for about 1.5hours til they fall apart.
In a frying pan, add onion, garlic, leek - sautee.
Chuck into pan with peas (I removed a bowl full cause I didn't want my soup too smooth).
Blend.
Chuck ham and reserved peas back in. Heat. Eat.
Awesome!

I've done a slight variation (I don't blend and sauteed carrots and celery with the other veg) of this a few times and it's delicious and dead simple. I've tried smoked ham hocks, but prefer using unsmoked ones (I got mine from the butchers on Theobalds Road).

Think I used a River Cottage recipe as a guide.

step 1: buy slow cooker.
step 2: ignore soups it's all about stews now.

Leek & blue cheese,

or

Butternut squash, lime and coriander.

step 1: buy slow cooker.
step 2: ignore soups it's all about stews now.

+1

Courtesy of Delia (though she got it from another cookbook). This straddles the line between soup and stew. And is delicious. I normally make it for bonfire night but am making it again tomorrow.

Libyan Soup with Cous-Cous.

Ingredients
6 oz (175 g) finely chopped raw lamb, leg steak or similar
2 oz (50 g) couscous
1 heaped teaspoon coriander seeds
1 heaped teaspoon cumin seeds
2 tablespoons groundnut or other flavourless oil
1 large onion, chopped
2 cloves garlic, crushed with 1 teaspoon sea salt in a pestle and mortar
1 heaped teaspoon ground allspice
2 heaped teaspoons mild chilli powder
5 oz (150 g) tomato puree
1 green chilli, deseeded and chopped
2 teaspoons caster sugar
1 pint (570 ml) good lamb stock
4 oz (110 g) dried chickpeas (soaked overnight in twice their volume of cold water)
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint
salt, to taste

Method

Begin by pre-heating a small frying pan over a medium heat, then add the coriander and cumin seeds and dry-roast them for about 2-3 minutes, moving them around the pan until they change colour and begin to dance. This will draw out their full spicy flavour. Now crush them quite finely with a pestle and mortar.

Next, heat 1 tablespoon of the oil in a large (6 pint/3.5 litre) saucepan and gently cook the onion until soft and lightly browned, for about 5 or 6 minutes, then add the crushed garlic and sea salt and let that cook for another 2 minutes. After that, add the crushed seeds, the allspice and chilli powder and stir them into the juices in the pan. Now transfer all of this to a plate and keep it aside while you heat the other tablespoon of oil in the same pan until it's very hot. Then add the pieces of lamb and brown them, quickly turning them over and keeping them on the move.

Turn the heat down and now return the onion and spice mixture to the pan to join the meat, adding the tomato purée, chopped chilli and caster sugar. Stir everything together, then add the stock and 1½ pints (850 ml) water. Give it all another good stir then drain the soaked chickpeas, discarding their soaking liquid, and add these to the pan. Give a final stir, then put a lid on and simmer as gently as possible for 1 hour or until the chickpeas are tender. When you're ready to serve the soup, taste it, add some salt, then add the couscous, parsley and mint and take the pan off the heat. Put the lid back on and let it stand for 3 minutes before serving in hot soup bowls. Serve with lemon wedges to squeeze into the soup and some warm pitta bread.

get a big fuck off le crueset pot. put stuff in it. boil. repeat to fade.

/so fucking middle class i piss guardian weekend supplements.

+1

+1

I made carrot and potato soup for my dinner to fight off a cold... was really excited as I've only made soup a few times and it was just what I felt like... but.... Must've used some old garlic and it tasted really vinegary ;(

the after eights I had for consolation desert were good though.

Fuck you garlic.

Carrot gignger coconut soup, can't get it wrong :

Fry onions, a few ginger slices and some garlic ( i use 3 onions, but i like my stocks this way ) And put in a pot of cool water with about 6 chopped carrots ( in bigger pieces )
Add bay leaves and 1 veg stock cube for salt
Often i add other fresh veg-stock veggies to the mix too

Cook for about an hour or longer until carrots are soft. Drain the stock into another pot, put about 2 or 3 slices of ginger into it from the pot and most of carrots and blend with hand blender. Discard the rest of veggies.
Add a can of coconut milk

Serve very hot over leaves of spinach in a bowl so they wilt

You might want to add salt and pepper, it usually needs quite a bit of it at the end, or another stock cube
Yum

I've just printed off this whole bloody thread. Long may it continue and long may I try every single one! almost. So many here that I've had somewhere and made a mental note to get the recipe only for said note to disintegrate into mental oblivion. YES. SOUP IN WINTER SOUP IN WINTER.

+1

+1

I reckon a stew thread should be started, Soup vs Stew WARS

I reckon a stew thread should be started, Soup vs Stew WARS

+1

Stew ftw!

Any easy mushroom soup ideas? I have a lot of mushrooms at home about to go off...

Courgette, onion, stock, table spoon or 2 of curry powder, half a cup of raw rice.

Boil up

Blend

Little dash of cream/yoghurt/other garnish

Enjoy

Sweet potato soup, a standard for me:

1. Fry up an onion, add garlic if you want.
   
2. When the onion is mostly cooked add in some curry paste, or just add some spices if you don't have paste. Stir around and cook for another minute.
   
3. Add about half a large sweet potato, chopped into smallish chunks. Add more if you like thick soup. Stir around a bit.
   
4. Cover the whole lot with some stock and simmer until sweet pots are good and soft (doesn't take as long as normal potatoes).
   
5. Blend.
   
6. Add some cream (optional, is still good without).
   
7. Eat.
   
   

Nice and easy, you can use a bit less sweet potato and add some carrot/other veg instead. You could also add some creamed coconut after blending instead of cream, if you like that sort of thing.