Soup Recipes

[Axe]

Just started getting into making my own soup prompted by JJaxxeman knocking up a batch of the hairy bikers fantastic onion soup, which was enjoyed at an evenings get together to watch the early fireworks in town.

 

Anyway, after looking about on the internet to get some ideas, I set about a Leek & Potato soup served up with home made cheese straws. It seemed to go down a storm with the wife and kids and I certainly enjoyed, so heres the recipe I put together.

 

Whats your favourite soup recipe?

 

Leek & Potato Soup

 

Ingredients

3 Leeks (thinly sliced)

1-1¼ lb Potato (peeled, cut into bite size chunks)

1 Large Onion (chopped)

1oz Butter

2 Garlic Cloves (thinly sliced)

1 ¼ pt Chicken stock

6 fl.oz Single Cream

1 Bay Leaf

1 Sprig Thyme

Salt n Pepper

 

Method

Melt the butter in a large saucepan and sauté the onion and garlic for a few minutes until softened, but don't allow to colour. Add the potato and leeks bay leaf and thyme and stir in the chicken stock and a good grind of salt and pepper. Bring to the boil and simmer for about 15-20 mins. Remove from the heat and take out the bay leaf. Add half the mixture to a blender with the thyme and blend until creamy and smooth. Return this to saucepan and add the cream, stir well and check the seasoning (I added a good deal more pepper at this point). Serve with your choice of bread or savoury pastry.

 

 

Next time we have this we are going to add some chopped gammon before serving.

 

I hope you enjoy it.

[JJaxeman]

Here is one of many LOL

 

Carrot and coriander soup

 

Ingredients

1kg Carrots

4 garlic clove

1 onion, peeled and quartered

2 tbsp Olive oil

1 tbsp Coriander seeds

1 tbsp Cumin seeds

1 tbsp Fennel seeds

1.5 litres vegetable stock

1 red chilli

salt and fresh ground black pepper

 

 

Method

 

1. Preheat the oven to 200ºC/gas 6.

 

2. Pound the garlic, cloves, coriander, cumin and fennel in a pestle and mortar.

 

3. Place the carrot and onion in a roasting tray and toss with the olive oil.

 

4. Sprinkle over the pounded mixture and mix well.

 

5. Roast the carrots for 30 minutes until tender.

 

6. Place the roasted carrots and onion in a food processor with the chilli.

 

6. Add in the stock. Blend until smooth and thoroughly mixed. Season with salt and freshly ground pepper.

 

7. Pass the carrot soup through a sieve into a large saucepan and heat through. Serve.

 

Very very nice ENJOY :good:

[myzeneye]

good thread ... i love tasty soup ....i haven't got any recipe's worth mentioning, but i love a veg soup with celery and fenel as a key ingredients along with the usual spud,carrot leek,onion, lentil split peas etc......

 

anyone got a good pea and ham recipe ? i occaisionally pig out at dinner time in work on a ham shank off the hot meat counter at morrisions... there chaep as chips and well tasty only you need to drink a bucket full of water with it too ! but i often think buying one of these ready cooked cheap ham shanks would be a quick and easy cheap way to make a good pea and ham loup d'e loup....

Edited October 15, 2008 by myzeneye

[elz]

Game Soup recipe

 

 

ingredients

2 tbsp vegetable oil

1 pigeon, oven ready / any game

1 onion, finely chopped

2 carrots, finely chopped

2 celery sticks, finely sliced

1 tbsp cornflour

4 mushrooms, chopped

4 cups (900 ml) beef stock

salt and freshly ground black pepper

 

 

method

1. Heat the oil in a large pan. Brown the pigeon on all sides then remove.

 

2. Add the onion, carrot and celery to the pan and fry gently until lightly browned. Stir in the cornflour and cook for 1 to 2 minutes, stirring.

 

3. Add the mushrooms, stock and salt and pepper to taste. Place the pigeon in the pan, bring to the boil, cover and simmer for about 1 hour.

 

4. Chop the meat from the pigeon finely and return to the soup. Cool.

 

5. To freeze: pour into a rigid container, seal, label and freeze.

 

To serve: turn into a saucepan and thaw over gentle heat, then bring to the boil, cover and simmer for 10 minutes, stirring occasionally. Check the seasoning before serving.

 

 

serving amount

serves: 6

[lurcherboy]

I love this one

 

Ingredients

1½kg/3lb 5oz potatoes, scrubbed

100g/3½oz butter

500ml/18fl oz milk (if you want it rich use ¾ milk to ¼ cream)

450g/1lb peas

75g/2¾oz spring onions, chopped

4 tbsp chopped parsley

salt and freshly ground black pepper

 

 

Method

1. To make the champ, cook the potatoes in salted water for 5-10 minutes, until tender.

2. Drain three-quarters of the water and continue to cook on a low heat. Avoid stabbing the potatoes with a knife, because if they're floury potatoes they'll break up if you do.

3. When cooked, drain all the water off, peel and mash with most of the butter while hot.

4. Meanwhile, place the milk in a saucepan with the peas and spring onion and boil for four or five minutes, until cooked.

5. Add the parsley and take off the heat.

6. Add the potatoes, keeping some of the milk back in case you don't need it all.

7. Season to taste and beat until creamy and smooth, adding more milk if necessary.

8. Serve piping hot with the remaining butter melting in the centre.

 

 

 

LB

[ziplex]

Cauliflower, potato and cheese soup. I just make it up as I go along, usual thing....cook veg in butter add garlic, chicken stock etc, simmer, blend, add cream.

(Add grated cheese before cream)! Lots of crushed black pepper and crusty white bread with butter.

[cjw]

TRY THIS IT VERY NICE

http://www.videojug.com/film/how-to-make-c...of-chicken-soup

 

CJW

[Axe]

I tried another new recipe tonight which went rather well. I have to be honest, its one I found whilst surfing but it is delicious.

 

Parsnip, Bacon & Walnut Soup

 

Ingredients

1.2 Litres Chicken Stock

500g Parsnip peeled and chopped

1 Onion chopped

6 Rashers of streaky bacon (I used smoked)

4 tbsp Walnut pieces

1 tbsp Sunflower Oil

1 tbsp (heaped) Honey

1 tsp fresh thyme

Salt n Pepper

 

Method

Heat the oil in a pan and gently fry the onion for 5 mins without browning. Add the bacon for a further 2 mins. Add the parsnip and continue to fry for 10 mins until the edges start to brown. Add the chicken stock, bring to the boil then reduce to a simmer for 10 mins until parsnip is soft and remove from heat to cool a little. In the meantime, toast the walnut pieces in a dry pan over a medium heat, keep turning to prevent burning and remove to a bowl to cool. Add bacon and increase to high heat and fry until crispy, remove from pan and drain on a paper towel. Add to walnuts and sprinkle with thyme. When soup has cooled a little add to a blender and blend until smooth. Return to the pan to heat through and stir through honey. Serve in bowls and add walnut and bacon on top of each then a good grind of salt and pepper to serve.

 

Heres the finished soup, I hope you enjoy it as much as we did.

 

[MC]

Jewish Penicillin

 

In a large pan cover a chicken with water and bring to the boil, simmer for 1 1/2 hours.

 

In another pan sweat off a finely chopped onion 2 chopped celery sticks and a carrot in a little olive oil.

 

Add 3 chopped garlic cloves. along with 2 diced potatoes and 2 tablespoons of pearl barley.

 

Add a boquet garni (thyme, parsley and sage)

 

Add this whole lot to the water that you boiled the chicken in and simmer for about 40 minutes.

 

Meanwhile shred the cooled chicken with you hands adding any juices to the soup. Remove the boquet garni and add half the shredded chicken. The thigh meat is best.

 

Ensure it is heated right through and serve with some crusty bread.

[Axe]

Sounds great Martin, where does the name come from ?

[MC]

It is meant to be very good for colds and flu,

 

I assume that is where it gets its name from. This version is out of Mike Robinsons book Wild Flavours.

[Nial]

It is meant to be very good for colds and flu,

I assume that is where it gets its name from. This version is out of Mike Robinsons book Wild Flavours.

 

That's almost exactly my mum's chicken& vegetable soup that we usually had on a Monday

night following a chicken roast on the Sunday.

 

I've made it a few times now, well worth it, especially on cold winter nights.

 

Goes well with the wheaten bread I put the recipe up for!

 

 

Nial

[MC]

I have a few pheasants left from last season and I am going to try it with them tomorrow night.

[MC]

I tried it with pheasant and unless I had some bad ingredients I wouldn't advise anyone to bother it was horrible.