Just made my first homemade soup of the winter. All from leftovers as soup is intended.
5/5 rating

Thai flavoured Carrot + leek

One large leek cut thin
5 medium carrots cut into small pieces
2 Batchelor Thai cup a soup sachets
One kettle of boiling water
Salt
Pepper
Nutmeg

15 minutes or so cooking.

Will be making my first cawl (Welsh broth)next week in the slow cooker

Quickenthetempo wrote: ↑

Wed Nov 08, 2023 2:56 pm

Just made my first homemade soup of the winter. All from leftovers as soup is intended.
5/5 rating

Thai flavoured Carrot + leek

One large leek cut thin
5 medium carrots cut into small pieces
2 Batchelor Thai cup a soup sachets
One kettle of boiling water
Salt
Pepper
Nutmeg

15 minutes or so cooking.

I’m inclined to call foul on the use of Batchelors Cuppa Soup

DCWat wrote: ↑

Wed Nov 08, 2023 3:10 pm

I’m inclined to call foul on the use of Batchelors Cuppa Soup

It was a bit strong flavoured as a cup a soup so qualified as leftovers.
Far better flavouring than a stock and probably cheaper.

Will change it to made at home soup though

Chorizo broth:

1 tin of chopped tomatoes 400g
1 tin of chick peas 400g
1 chorizo sausage 150g (spicy is better)
120g wedge of savoy cabbage
Pinch of chilli flakes
Chicken (or vegetable) stock cube

Add tinned tomatoes to pan, fill empty tin with water and add to the tomatoes. Crumble in the stock cube.

While heating, remove skin from chorizo and chop into bite size pieces.

Chop up the cabbage.

Pile all remaining ingredients into the pan and bring to the boil. Simmer for 10 minutes with the lid on.

Et voila

Serve with crusty bread and proper butter.

Knorr stock cubes are fine if you haven't the time to make your own stock, and it will still taste like homemade soup, rather than something out of a packet.

Goulash
Tin stewed steak
2 chopped up onions
2 chopped up peppers seeds removed
2 tablespoons paprika
Tin chopped tomatoes 2 x beef stock cubes 3l of water
Fry veg add in chopped tomatoes and stock/water and cook for 15 mins on rolling boil
Stir in Tin of steak and paprika salt pepper to taste.Cook slowly don't allow meat to stick
Add 1tsp chilli powder if you like it more spicy
This is my take on Hungarian recipe we ate when having our teeth fixed in Budapest

Woodleyclaret wrote: ↑

Wed Nov 08, 2023 3:37 pm

Goulash
Tin stewed steak
2 chopped up onions
2 chopped up peppers seeds removed
2 tablespoons paprika
Tin chopped tomatoes 2 x beef stock cubes 3l of water
Fry veg add in chopped tomatoes and stock/water and cook for 15 mins on rolling boil
Stir in Tin of steak and paprika salt pepper to taste.Cook slowly don't allow meat to stick
Add 1tsp chilli powder if you like it more spicy
This is my take on Hungarian recipe we ate when having our teeth fixed in Budapest

The full stag do had Goulash on the way back from Prague. It was served in a rock hard cob/loaf.
You would have needed new teeth if you ate the bread.

DCWat wrote: ↑

Wed Nov 08, 2023 3:29 pm

Chorizo broth:

I do something similar to your broth, but add garlic, tomato purée and a tbs of smoked paprika, then thicken it down and serve with rice.

Cullen Skink soup.
Poach smoked/dyed Haddock/Cod fillets in milk. Chop up an Onion. Dice 3lb of potatoes, then boil them and the onion separately. Separate half a pound of the drained potatoes. Pour the milk from the fish onto the potatoes and mash. Then add more milk and the onion juice, until you can stir the mix. Flake the fish pieces, the rest of the diced potatoes and onion into the mix, stirring gently. Grate approx 1lb of Cheddar cheese into the soup and stir until the cheese has melted.

Quickenthetempo wrote: ↑

Wed Nov 08, 2023 2:56 pm

Just made my first homemade soup of the winter. All from leftovers as soup is intended.
5/5 rating

Thai flavoured Carrot + leek

One large leek cut thin
5 medium carrots cut into small pieces
2 Batchelor Thai cup a soup sachets
One kettle of boiling water
Salt
Pepper
Nutmeg

15 minutes or so cooking.

If you've got 5 carrots as leftovers, you need to have a word with the ordering department!

dsr wrote: ↑

Wed Nov 08, 2023 4:08 pm

If you've got 5 carrots as leftovers, you need to have a word with the ordering department!

Just buy them bags from supermarket. Used half last week. Half in this soup.

Quickenthetempo wrote: ↑

Wed Nov 08, 2023 3:43 pm

The full stag do had Goulash on the way back from Prague. It was served in a rock hard cob/loaf.
You would have needed new teeth if you ate the bread.

I’m going to give that a whirl!!

dsr wrote: ↑

Wed Nov 08, 2023 4:08 pm

If you've got 5 carrots as leftovers, you need to have a word with the ordering department!

Thought exactly the same!

DCWat wrote: ↑

Wed Nov 08, 2023 3:29 pm

Chorizo broth:

1 tin of chopped tomatoes 400g
1 tin of chick peas 400g
1 chorizo sausage 150g (spicy is better)
120g wedge of savoy cabbage
Pinch of chilli flakes
Chicken (or vegetable) stock cube

Add tinned tomatoes to pan, fill empty tin with water and add to the tomatoes. Crumble in the stock cube.

While heating, remove skin from chorizo and chop into bite size pieces.

Chop up the cabbage.

Pile all remaining ingredients into the pan and bring to the boil. Simmer for 10 minutes with the lid on.

Et voila

Serve with crusty bread and proper butter.

This really is excellent however I substitute the cabbage for spinach

Bfc wrote: ↑

Wed Nov 08, 2023 3:54 pm

Cullen Skink soup.
Poach smoked/dyed Haddock/Cod fillets in milk. Chop up an Onion. Dice 3lb of potatoes, then boil them and the onion separately. Separate half a pound of the drained potatoes. Pour the milk from the fish onto the potatoes and mash. Then add more milk and the onion juice, until you can stir the mix. Flake the fish pieces, the rest of the diced potatoes and onion into the mix, stirring gently. Grate approx 1lb of Cheddar cheese into the soup and stir until the cheese has melted.

I’m confused on this one / misunderstanding the recipe.

Do I end up with a bowl of fish soup with melted cheese in it and a plate of fish infused mashed potato?

DCWat, a bowl of potato soup with flaky fish added, haddock being my preferred choice, as they’re smaller flakes. The cheese makes it a creamier soup. I’d suggest not adding the diced potatoes in until after the cheese, as they tend to turn to mash, if added before the cheese.

Bfc wrote: ↑

Wed Nov 08, 2023 3:54 pm

Cullen Skink soup.

How many portions does that recipe make and will it freeze OK?

Got a chicken and sweetcorn soup with crusty bread planned for Saturday night.

Sliced onion, Leek. Diced potato.

Add a cartouche until soft.

Chicken stock.

Boil till potatoes soft.

Blend.

Reduce as required.

Pepper.

Add smoked salmon to the bowl and pour on the soup.

- if you wish, retain some small potatoes to add after blending for extra texture if desired

I got sick of chicken butties after a weekend chicken meal. Mentioned it to Mrs T. and now she makes soup instead. Chicken and Tarragon being my favourite.

Quickenthetempo wrote: ↑

Wed Nov 08, 2023 3:43 pm

The full stag do had Goulash on the way back from Prague. It was served in a rock hard cob/loaf.
You would have needed new teeth if you ate the bread.

Soup in a loaf is common all around East Europe. The best I ever had was a mushroom soup at the salt mines outside Krakow. And I do eat all the bread, if they’ve scraped enough out the crust softens.

I regularly make soup in the Ninja Foodi.
Saute onions, plus carrots and sweet potatoes.
Some red peppers and a can of tomatoes.
Plenty of garlic, a bit of chilli (depending who's eating it), and then a 'random' blend of spices, depending how I feel at the time. Plenty of mustard powder. A stock cube or stock pot. Chicken is best, as long as no veggies are coming for dinner.
Top up with water until it looks right.
Pressure cook for 10-15 mins. Then blitz. Add some water if it's too thick.
Real crowd pleaser.

French onion soup;

Melt butter, or even better - ghee - in a heavy bottom pan
Add lots of sliced onions
Fry over low heat for about 2 hours until onions are a dark brown
Add a little flour and some thyme and stir
Pour in a 500ml bottle of cider and stir
Add approx 1 litre of beef stock and stir
Leave to simmer for another hour
Add a dash (or two) of brandy and take off the heat

Whilst soup is simmering - make croutons by buttering and then grilling baguette slices
When browned on both sides rub with garlic
When soup is ready pour into large bowl and place baguette slices on top of soup
Add grated gruyere (lots of) on top of croutons and grill for a couple of minutes until melted and golden

Voila

Smelly trumps for 24-48 hours after but worth it.

Rileybobs wrote: ↑

Wed Nov 08, 2023 8:03 pm

French onion soup;

Melt butter, or even better - ghee - in a heavy bottom pan
Add lots of sliced onions
Fry over low heat for about 2 hours until onions are a dark brown
Add a little flour and some thyme and stir
Pour in a 500ml bottle of cider and stir
Add approx 1 litre of beef stock and stir
Leave to simmer for another hour
Add a dash (or two) of brandy and take off the heat

Whilst soup is simmering - make croutons by buttering and then grilling baguette slices
When browned on both sides rub with garlic
When soup is ready pour into large bowl and place baguette slices on top of soup
Add grated gruyere (lots of) on top of croutons and grill for a couple of minutes until melted and golden

Voila

Smelly trumps for 24-48 hours after but worth it.

Fry for 2 hours ... ffs won't be brown will be cremated

FloatinClaret, It will make a large pan full, which I'd guess as at least 4/5 potions. I just see how many potatoes I've got and make up the amount of soup based on that. It's like when my mum baked,they didn't need to weigh flour. It's done by the rack of the eye. Sometimes I end up having to use another pan. It freezes no problem. Make sure you've plenty of milk, when making it.

Bosscat wrote: ↑

Wed Nov 08, 2023 8:30 pm

Fry for 2 hours ... ffs won't be brown will be cremated

It’s called caramelising

Rileybobs wrote: ↑

Wed Nov 08, 2023 8:33 pm

It’s called caramelising

For 2 hours ... when most recipes say 30 to 40 minutes

Pea and ham, dead simple and you can either appeal to your carnivorous side or your herbivorous side by altering the quantities, delicious with buttered crispy bread.

Bosscat wrote: ↑

Wed Nov 08, 2023 8:37 pm

For 2 hours ... when most recipes say 30 to 40 minutes

Yes. For 2 hours, on a low heat stirring regularly until the onions are a very dark brown

Sorry none of you have done this right!!!!
To have a decent winter soup it needs a pie in it, Meat or staek !!!!

My wife bought me a Drew & Cole kettle soup maker around 18 months ago. I probably have soup at least 5 times a week in Winter and several times in Summer but I have not bought tinned or other soup in that time. Great for using any veg thats getting close to the sell by date. Root vegetables , squash , courgettes, carrotts, greens, onions , peas-you can literally make up your own recipe. I make a good quantity then freeze several portions

But my favorite Winter soup is a north Italian favorite (both my parents were Italian) . Its tortellini al brodo. Heat up a large pan of water, bring to boil and add a large peeled onion cut into halves, two large peeled carrots, a stick of celery, a tablespoon of tomatoe puree, a beef stock cube and 4oz of beef shin, or stewing steak.Simmer for about 50 minutes and keep topping with hot water. Drain the stock then transfer about half a pint of it or the equivalent of a soup bowl to another pan, bring to boil then drop in half a packet of fresh tortellini (most supermarkets sell these) and simmer for 3-5 minutes. Please check the boiling instructions on the pack as they vary. Pour into a bowl and sprinkle a generous portion of grated parmesan cheese add salt/pepper to taste and your have a delicious soup pasta

Thai Carrots flavoured with Cup a Soup?

No wonder Ramsey hasn't been seen for several weeks. He's probably sat in the physio room having heart palpitations and demanding a Bouillabaisse rub down....

Made this last week and it was sensational! I made double the recipe.


https://www.gousto.co.uk/cookbook/bacon ... bacon-soup

jdrobbo wrote: ↑

Wed Nov 08, 2023 9:55 pm

IMG_1653.jpeg


Made this last week and it was sensational! I made double the recipe.


https://www.gousto.co.uk/cookbook/bacon ... bacon-soup

That looks awesome

jdrobbo wrote: ↑

Wed Nov 08, 2023 9:55 pm

IMG_1653.jpeg


Made this last week and it was sensational! I made double the recipe.


https://www.gousto.co.uk/cookbook/bacon ... bacon-soup

Not tried this version (I will) love a butternut squash soup!

Mrs. DD makes a marvelous asparagus soup. I can get the recipe if anyone’s interested.

Well done all. I do commend you.

I had a tin of Heinz tomato soup tonight!

dermotdermot wrote: ↑

Wed Nov 08, 2023 11:31 pm

Mrs. DD makes a marvelous asparagus soup. I can get the recipe if anyone’s interested.

I would! I love asparagus and it’s grown all year round here.

IanMcL wrote: ↑

Thu Nov 09, 2023 1:05 am

Well done all. I do commend you.

I had a tin of Heinz tomato soup tonight!

Heaven help us - tinned tomato soup

ClaretTony wrote: ↑

Thu Nov 09, 2023 11:53 am

Heaven help us - tinned tomato soup

Just bob a pie in it and WOW a proper soup !!!!!

Just found a tin of Heinz steak and potato soup from Aldi in the cupboard. To be honest we both found it delicious, oh and Aldi do a crusty brown baguette, it’s partly cooked so just pop it in the oven, both were really tasty and sod all washing up.

I find most Heinz soups to be too sweet. I don't mind their tomato, though. Baxter's pea & ham is good when you drop a meat pie into your soup bowl. Royal Game is also ok.

You can cook onions for ages without burning them. A base gravy for a curry starts with cooking onions and a few other bits for at least an hour

Clovius Boofus wrote: ↑

Thu Nov 09, 2023 2:03 pm

I find most Heinz soups to be too sweet. I don't mind their tomato, though. Baxter's pea & ham is good when you drop a meat pie into your soup bowl. Royal Game is also ok.

Tomato soup should be the the sweeter as it's fruit based. As well as all the crap they add.

A diabetics nightmare.

Just turned the pumpkin from Halloween into soup. Couldn't be simpler.
Peel and de-seed the pumpkin and cut into small chunks. You need about 1 kilo.
Chop one large onion finely.
Add 2 tablespoons of olive oil to pan along with onions.
Fry gently for about 10 minutes until soft.
Add pumpkin and fry gently for another 10 minutes until it starts to brown.
Add around 750ml of veg stock (I use Knorr pots as they are very good) and bring to boil and simmer for another 15 minutes.
Liquidise and hey presto you have Pumpkin soup.
Lovely with warm crusty roll.

Quickenthetempo wrote: ↑

Thu Nov 09, 2023 2:30 pm

A diabetics nightmare.

Tell me about it

Does nobody have suet dumplings with soup/broth anymore?
Can't beat it....used a knob of if strawberry jam with it... lovely.

Does anyone have a recipe for proper Chinese restaurant standard chicken and sweet corn soup that they would like to share?

Superjohnnyfrancis wrote: ↑

Thu Nov 09, 2023 3:48 pm

Does anyone have a recipe for proper Chinese restaurant standard chicken and sweet corn soup that they would like to share?

https://cookingonpage32.wordpress.com/2 ... cken-soup/

Mrs always uses this woman's recipes, its from this book

https://www.ebay.co.uk/itm/364502034479 ... gLXffD_BwE