I have a friend coming around for lunch tomorrow and I thought a hearty home made soup might fit the bill nicely.
Only problem - I've made several soups recently and they've all been OK but not amazing. I wondered whether anyone has a particularly great favourite soup recipe that they would recommend?
Thank you!
xx
I just love soup, problem is love it so much whichever one I am eating tends to be my favorite :-\
If you want smooth and creamy Butternut quash is fab, or broccoli and dolcelate (spelling may be suspect) cheese or what about carrot,cashew and sage and if you have lots of parsnips what about spicy parsnip,if you have asparagus in the freezer something a little more sophisticated leek and asparagus but if you wanted more of a chunky soup what about a creamy vegetable which uses seasonal veg with carrots, swede and leeks that tend to be diced (more time consuming but good). Now I did say :) :)
More than happy to post recipes or email if you take a fancy to !any
mmmmm, they all sound yummy! I particularly fancy the carrot cashe and sage. Would love a recipe for that if that's poss? :D Thank you!! xx
With pleasure, afraid I am one of those measuring kinda gals so here goes this makes approx 8 pints which is plenty for the freezer!
2 tbls sunflower oil
800g onions,chopped
4 cloves garlic - crushed
40mls fresh sage - finely chopped
1.8k carrots - sliced
800g potatoes pealed & chopped
50mls (sparse) yeast extract melted into a little hot water
4 Lt stock
300g cashew nuts - shopped
seasoning
you know the drill,, sweat onions down with a little salt, add garlic continue cooking, add carrots, potatoes,yeast extract and sage cover with greaseproof paper and lid continue cooking approx 15min until veg softened but not browned. add stock bring to temp. simmer for 30min stir in cashew nuts cool liquidise and season- I like it so you can stand your spoon up in it so you may like it a little thinner
Hope you enjoy!
Thanks so much, I made it this afternoon and it's DELICIOUS!!!
Bit worried i might eat it all before lunch tomorrow as I keep going back for another cheeky spoonful!
Thanks again for such a lovely recipe!
;D
xx
Really simple:
Chop two fat carrots
Chop one large onion
Handful of small orange lentils
Half a large can of tomatoes
Sprinkle of chilli flakes
Half litre of veg stock
S+P
Sweat onions til soft, add carrots and lentils. Add chilli flakes. Chuck in toms, add
salt and pepper to taste. Pour in stock and cook til everything is soft and lovely. Blitz to the desired consistency.
Cheap, cheerful, tasty.
;)
My all-time favourite is what I call "Chunky Peasant Soup".
All veggies diced into suitable chunks. (Its them, not the Peasants who are chunky.)
In a huge pan sweat in olive oil:
an onion
a couple of leeks
some garlic
Then add:
a couple of carrots
a parsnip
several stalks of celery
a couple of handfuls of dried beans soaked overnight
Then add:
a glass of red wine (or beer)
plenty of home-made tomato puree
a few handfuls of whatever herbs you fancy
And then:
cover with stock & simmer for a couple of hours
And then:
add a couple of potatoes
Near the end add :
some savoy cabbage or chard
pasta bits work well, too
Serve with grated Parmesan & hunks of very good bread.
(As you might have gathered - unlike Susiebelle - I'm not a measuring sort of guy! No disrespect: your one sounds - as my Australian sister-in-law would put it - "Yummy!")
My pleasure Oakmore, and no offence taken Trevor.
I know I did say on another thread that I am obviously a sensitive sole, but not that sensitive, we all have our peculiarities and this is one of mine.
I'm a bit of a measure-er too so you're not alone Susiebelle!
:D
Roasted Squash and Red Chilli Soup
1 Butternut Squash
2 Medium Onions, peeled and quartered
1/4 - 1/2 tsp Cumin
900ml Chicken or Vegetable Stock
1 Red Chilli, de-seeded and finely sliced
Pre-head oven to 220 or no. 8
Cut squash in half, remove seeds and place cut side down in roasting tray with the quartered onions and bakd for 45-60 mins. When cool remove flesh from squash and put in blender with the onions. Add cumin and enough of the stock to blend to a puree.
Stir-fry the chilli in a large saucepan for 1-2 mins, add the puree and the rest of the stock. Simmer for 5-10 mins. Stir frequently.
Enjoy.
One point, be very careful with the chilli, make sure you wash your hands thoroughly cause if it gets in your eye its gonna hurt !! I KNOW !!!