Soup recipes

[pdust]

anyone got any nice soup recipes? Its comfort eating time of year and I aim to hole up with scrummy food til at least march.

No pork or seafood/fish except cod, haddock or tuna other than that I'm not fussy.

[tamborine]

Lentils & dahl should have public health warnings. You will stink any place out.

[Clanad]

Just last weekend, Mrs. C and I stopped at a small country cafe for lunch and they had this soup ... it's actually more of a mael in itself than just soup, but it is outstanding

Called Cheeseburger Soup (Chesseburgers, here, are a sandwich made for ground beef or what we call hamburger, I believe ya'll call it mince)

Ingredients
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth (you can substitute beef broth, but not water)
4 cups diced peeled potatoes (1-3/4 pounds) (thickly cut... maybe an inch)
1/4 cup all-purpose flour
2 cups (8 ounces) process cheese (Velveeta)
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper (we like more)
1/4 cup sour cream
Directions
In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).

You can hear your arteries clogging up... but well worth it!

[pdust]

thanks meg but I did say no pork.... i would have to try that with turkey rashers or some halal pepperoni (which actually sounds quite nice)

ooh sound lovely pasta...thank you :)

[pdust]

thats so not true tambo....

ooh that sounds lovely clanad.... would be nice served with some rice too :)

[pastafreak]

You could try megs soup with chicken instead, and add some smoked paprika to it.

[China Doll]

Spiced Lentil Soup

3 tablespoons extra virgin olive oil
1 medium onion, peeled and sliced
1 clove garlic, peeled and finely chopped
1 inch fresh ginger root, peeled and finely grated
1 tablespoon coriander seeds, crushed well
1 tablespoon allspice
1 teaspoon chilli powder
500ml vegetable stock
1 x 400ml can of coconut milk ('full flab', not that reduced fat rubbish)
150g green lentils

Heat oil in large pan.
Stir in onon, sweat for 5 mins (the onion not you lol)
Add garlic and ginger and continue to sweat for 4 mins
Stir in coriander, allspice and chilli powder and cook, stirring continuously for 3 minutes
Add the stock and coconut milk and bring to simmer
Stir in lentils and continue to simmer, stirring occasionally, for about 30 minutes.

[pastafreak]

Here's another one-

Spanish Chickpea soup.....

4 cups veggie stock...from cubes is fine
One onion-finely diced
One potato,finely diced
One medium carrot,finely diced
One stick celery,finely diced
6 cloves garlic-diced
3 tins chickpeas
2tsp ground cumin
pinch saffron-optional
2tsp basil
black pepper/cayenne to taste
1/2 cup peas
3tsp red wine vinegar
1 medium tomato-minced

Saute the diced veggies along with the cumin, until starting to soften. Add the stock,and the basil ,saffron and pepper. Bring to the boil-and then reduce the heat and simmer for 20-25 minutes. Let cool slightly-then whizz a bit with a hand blender-it should still be quite chunky. Add the vinegar,tomatoes and peas and re-heat gently.

[pastafreak]

Ermmm...the chickpeas should be added along with the stock.

[NoMercy]

Chicken and sweetcorn with some Thai green curry paste and coconut milk added to it is delish !!

I also like sweet potato, red lentil, coconut milk and cumin.

[DTCwordfan]

This is nice and simple - cut out the sherry and wine if you want.....

Ingredients
3 pounds onions, sliced
1/2 cup butter, melted
sprinkle of sugar
oloroso sherry/white wine
7 slices French or Italian-style bread
4 1/2 cups chicken broth or beef broth






Directions
1. Place sliced onions and butter into slow cooker, and mix until onions are thoroughly coated and browning off
2. Stir in sugar over onions and let the onions caramelise
3. Pour in some mid/darker sherry and I cut it half and half with white wine (if for religion, then forget this)
4. Add chicken or beef broth (I tend to use what ever "fresh broth" I have - what I have made but use good cubes or those low salt pre-preps)
5. Cover, and cook on LOW for 10 to 18 hours or on HIGH 4 to 5 hours, stirring occasionally.
6. Occasionally skim off any "fat"

Before serving, make some small toast from a baguette, cover in any cheese that melts, serve the soup into bowls and flash under the grill to melt the cheese.


And yum

[vallaw]

Cullen skink - soften finely chopped onion in butter, add diced potato, sweat for a couple of minutes, add stock to cover and simmer until potato is soft. Poach smoked haddock in milk, drain, reserve cooking liquid. Remove skin from fish, flake and add to onion/potato/stock pan. Reheat then add poaching liqour from fish. Add plenty of pepper. Blitz it if you like but I prefer it chunky. If you fancy the luxury version, this can be made with Arbroath smokies. A little bit of cream or sour cream when serving does no harm.

[vallaw]

Btw the secret to any good soup is a good stock - I never miss the opportunity to make one. My freezer is full of little containers of chicken stock, ham stock, beef stock. I was an immediately post-war child and you learnt not to waste - didn't realise at the time but it's the basis of taste.

[Ann]

WATERCRESS SOUP
This tasty soup is just the meal for chilly Autumn days. Its really easy to make and is so good for you!
INGREDIENTS
1 medium sized potato about 250g (8oz)
1 bunch of watercress 85g (3oz)
300ml (1/2 pt) milk or single cream
Medium sized onion about 250g (8oz)
600ml (lpt) chicken stock
Pepper and salt

METHOD
1. Peel, cut and dice the potato and onion.
2. Wash the watercress, removing any yellow leaves and large stalks.
3. Place onion, potato, watercress and stock in saucepan, bring to the boil, cover with lid and simmer until vegetables are cooked until tender.
4. Liquidise or pass through a sieve until soup is smooth.
5. Add milk or cream, season to taste and reheat without boiling before serving. The soup can also be served chilled. Garnish with watercress.

[sunny-dave]

@vallaw - cullen skink is just wonderful - I agree that it should still be 'chunky' and sour cream in a swirl tops it off beautifully.

I love the idea of the luxury version with Arbroath Smokies too :)

[looobylooo]

(pdust.... ohh your avatar!! lol ...... 'tis the funniest ive seen for aages! lol ... i love it!)

[pdust]

thanks for the ideas everyone.. Im going to make all of them (one at a time of course) and thanks for the tip vallaw.. just yesterday I was tidying my pantry and came across loads of little containers that I was going to throw away.. I'll keep them now. I'm not sure what arbroath smokies are though....

deet im gonna pass that one onto my mate as I dont have a slow cooker and Im not sure it would be nice without the sherry/wine... but omg 18 hours cooking?

hi looby... lol no idea where i got it from but when i saw it i was lolling my head off :)