soup . . .

[shivvy]

It looks pretty quiet on here tonight apart from Chatterbank so I think I'll post my question/survey here.

I am having some people over on Friday night for a bonfire and plan to make a couple of soups for folks to warm themselves around the fire.
My question is . . . if you had to choose your 2 favourite soups, what would they be?
Fascinating, eh?!

[shivvy]

Ah - going for a traditional soup recipe then noknowledge?! A bit obvious but thanks!

[luckyfish]

butternut soup is my favourite, favourite

[shivvy]

and i was expecting carrot & coriander and leek & potato!!!!

[tiggerblue10]

Hot and sour chicken soup. I make it a lot.

[tiggerblue10]

I overdosed on carrot & coriander a few years ago so even the thought of it makes me queezy! Lol

[ramon2]

chunky vegetable as it can appeal to all types of soup lovers and borsch ( i think it is spelt that way) Beetroot soup and it is top.

[skyep]

Cream of mushroom & Broccoli & stilton!

[pastafreak]

American Sweetcorn Chowder and Spanish Chickpea soup....mmmmmmmmmmmmm

[shivvy]

So nobodys favourite is plain old veg or chicken soup?! Make it easy on me guys!

[pastafreak]

Boring!!!

[skyep]

shivvy - You which 'our' two favourites were!
Veg soup would be a good all round soup to serve up! xx

[ramon2]

We are getting a consensus here. vegetable seems to rule. So why do so many people for exotic and often expensive soups?

[bigmamma]

Country vegetable , and erm...chicken
Hello shivvy , I don't think I've met you , so nice to meet you .
xxx

[pastafreak]

Yikes mamma...what are you doing on at this hour??.....no discomfort I hope xx

[shanx]

aww bigmamma , at your door now with my begging bowl xx

[figure]

Here is a Potato Soup I make often and it's delicious

3 to 4 tablespoons butter
2 cups chopped onions
1 large garlic clove, minced or pressed
2 large potatoes, unpeeled and coarsely chopped
1 large carrot, unpeeled and coarsely chopped
3 cups vegetable stock or water
1 � cups milk (or part cream)
4 ounces of cream cheese or Neufchatel
1 cup grated sharp cheddar cheese (3 ounces)
salt and black pepper to taste
chopped fresh parsley

In a large soup pot, saut� the onions and garlic in the butter until the onions are translucent. Add the potatoes and carrots and saut� for 5 to 10 minutes longer. Add the stock or water and dill and simmer until all the vegetables are tender.

Puree the vegetables with the cream cheese and milk in a blender or food processor. Return the soup to the soup pot. Season with salt and pepper. Stir in the cheddar cheese and reheat gently.

Serve each cup or bowl garnished with chopped fresh parsley.