The Souper Soup Thread [Merged]

Graces7 · 08-11-2019 7:01am

Maybe too simple an idea for all these wonderful recipes... but I have found that adding an apple to any soup gives it a freshness..

igCorcaigh · 08-11-2019 8:40am

Graces7 wrote: »

Maybe too simple an idea for all these wonderful recipes... but I have found that adding an apple to any soup gives it a freshness..

I have parsnips, I have apples...

Graces7 · 12-11-2019 7:31am

In sheer self defence I put dried peas to soak last night and cut a chunk off a bacon joint... SOUP is obligatory in this weather.... Will add an apple and ?onion? ##mmmmm!

Turned out very well and perfect for the current weather.. Hot and sustaining as all good soup is.

Muahahaha · 25-09-2020 7:40pm

Think I might make a pumpkin soup next week seeing as they should be in stock in Aldi for Halloween. Anyone know do you have to peel the pumpkin or can it just go in with skin given its going to be blended anyway.

And whats some good spices to go with pumpkin, would presume cumin would work well?

Graces7 · 25-09-2020 11:00pm

I have to admit that I no longer have the stamina for recipes etc but the chicken soup I made yesterday was the best!

Just a chicken drumstick ( dark meat has more flavour), a halved onion skin still on ( for colour) , frozen carrot chunks and lentils. Simmered long and gently Removed the onion skin and chicken bone, then blended. Just a little salt.

Perfect for the chilly day it was , today as well.

Simple old soul here!

igCorcaigh · 25-09-2020 11:03pm

Graces7 wrote: »

I have to admit that I no longer have the stamina for recipes etc but the chicken soup I made yesterday was the best!

Just a chicken drumstick ( dark meat has more flavour), a halved onion skin still on ( for colour) , frozen carrot chunks and lentils. Simmered long and gently Removed the onion skin and chicken bone, then blended. Just a little salt.

Perfect for the chilly day it was , today as well.

Simple old soul here!

I have to confess I have never made chicken soup, as I never liked the smell of chicken bone stock, as a child.

But this looks very achievable and delicious. I love lentils.

Looking forward to soup making season!

Graces7 · 26-09-2020 6:28am

igCorcaigh wrote: »

I have to confess I have never made chicken soup, as I never liked the smell of chicken bone stock, as a child.

But this looks very achievable and delicious. I love lentils.

Looking forward to soup making season!

Amy meat bone will be great. I don't eat beef or lamb any more but always have chicken in for the cats.

Most butchers will still give beef bones free. I used to get them for the dogs Great for soup. As is barley and all dried pulses. Oh and an apple makes a great addition to soup. MY favourite mail order shopping, Holland and Barrett have a great selection of pulses. Split peas are grand.

Happy soupery!

Graces7 · 26-09-2020 9:47am

My fastest ever soup.... a tin of mushy peas, with milk or water added to dilute, and a spoonful of concentrated mint sauce.... whizz till smooth, if you choose. Or leave chunky.. Really hits the spot.. mmmmm

Muahahaha · 26-09-2020 3:51pm

That is quick. Pea and chorizo soup is another fast one, just add those two with chicken stock and you've got a great soup.

Graces7 · 26-09-2020 7:12pm

Gives a new meaning to "fast food"! Although I have to admit I have never heard of chorizo...

the beer revolu · 27-09-2020 9:22am

Muahahaha wrote: »

That is quick. Pea and chorizo soup is another fast one, just add those two with chicken stock and you've got a great soup.

If you've boiled a ham/bacon joint, just add a pack of frozen peas and a couple of bit of ham to the cooking water and blend. Pea and ham soup!
(even better if you throw a carrot, onion and bit of celery in with the joint).

Muahahaha · 27-09-2020 3:37pm

Have never had a pea and ham soup, I remember they used to be on food menus a lot back in the 1980s. Must give it a try out.

Graces7 wrote: »

Gives a new meaning to "fast food"! Although I have to admit I have never heard of chorizo...

It is a Spanish cured and spiced sausage, all the main supermarkets would have it. Aldi/Lidl the cheapest at 1.99 for 200g, Supervalues version is a bit more expensive at 3.49 iirc. The trick is to fry it in a pot for a few minutes before adding the chicken stock and peas, that way the chorizo leaks its oils into the soup and gives it a great savoury flavour. The recipe I use is 200g chorizo chopped up, 800g frozen peas and about a ltre of chicken stock. That yeilds 4-5 bowls of soup when blended. Parmasen cheese goes very well on top of it too.

Graces7 · 27-09-2020 3:40pm

the beer revolu wrote: »

If you've boiled a ham/bacon joint, just add a pack of frozen peas and a couple of bit of ham to the cooking water and blend. Pea and ham soup!
(even better if you throw a carrot, onion and bit of celery in with the joint).

Now that is far too complicated for me these days. lol... Seriously I keep posting my very basic recipes etc as when I was first on my own so much got wasted. That excellent chicken soup last week fed me two days, then a couple of the cats....

Generally a "solo" does not get eg joints. And often we old wans cannot stay on our feet for long spells? Or afford a lot. I miss my baking bread etc but have no choice. Looking forward to my breadmaker if/when I get it.

Yet we need to eat well and enjoy it. I used to be so exhausted after cooking a full meal I could not eat it. Admire all of you greatly....although I feel very... inferior.

Graces7 · 27-09-2020 3:51pm

Muahahaha wrote: »

Have never had a pea and ham soup, I remember they used to be on food menus a lot back in the 1980s. Must give it a try out.

It is a Spanish cured and spiced sausage, all the main supermarkets would have it. Aldi/Lidl the cheapest at 1.99 for 200g, Supervalues version is a bit more expensive at 3.49 iirc. The trick is to fry it in a pot for a few minutes before adding the chicken stock and peas, that way the chorizo leaks its oils into the soup and gives it a great savoury flavour. The recipe I use is 200g chorizo chopped up, 800g frozen peas and about a ltre of chicken stock. That yeilds 4-5 bowls of soup when blended. Parmasen cheese goes very well on top of it too.

Ah not for me! Cannot eat spices etc. . Enjoy, as I do my very simple version.I love the flavours of the mint and peas as they are. Ans that it takes so little time and energy to make

Graces7 · 02-10-2020 9:57am

SOUP is de rigueur today!

The first really bitterly cold day out here...

And my groceries came last night so I have fresh chicken, and the cats will never know I pinched a portion!

SHIVERS!

Lady Haywire · 02-10-2020 1:53pm

Muahahaha wrote: »

Think I might make a pumpkin soup next week seeing as they should be in stock in Aldi for Halloween. Anyone know do you have to peel the pumpkin or can it just go in with skin given its going to be blended anyway.

And whats some good spices to go with pumpkin, would presume cumin would work well?

I always scooped out the seeds , chopped up & roasted the pumpkin, then scooped the cooked pumpkin off the skin before making soup. Never tried making soup with it uncooked so dunno if I'm much help

Muahahaha · 02-10-2020 2:27pm

cheers, was just wondering if it matters to get the skin off or if you can just wash it and go with skin on as it is going to get blended anyway. They are mighty hunks of yolks to be stripping skin off.

Lady Haywire · 02-10-2020 2:39pm

Muahahaha wrote: »

cheers, was just wondering if it matters to get the skin off or if you can just wash it and go with skin on as it is going to get blended anyway. They are mighty hunks of yolks to be stripping skin off.

Maybe you could take a small chunk & boil it for a bit in water & herbs to see if the skin breaks down? Be hateful to use the whole pumpkin & realise that you need to peel it!

The Nal · 08-10-2020 10:50am

Soup season then.

Tomato soup last night

1kg plum/vine tomatoes
1 large red onion (quartered)
2 red peppers
6 cloves garlic (left whole in skins)
olive oil
Salt & black pepper
Teaspoon fresh thyme
1/2 teaspoon oregano
800 ml chicken stock
Hot sauce (I use Yellowbird Habanero)
Balsamic dash
Two tablespoons butter
Shot of cognac
Basil
2 Bay leaves
3 or 4 strips of Pancetta

Sourdough bread
Gruyere cheese
Garlic clove
Worcestershire sauce

Cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onion onto a baking tray.

Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes at 210c or until charred.

Remove roasted tomatoes, peppers and onion from the oven and transfer to a large stock pot. Squeeze in juices from garlic and discard.

Add 3/4 of the chicken stock, bay leaves, thyme, butter and cognac. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third. Add balsamic and hot sauce.

Remove bay leaves. Add basil to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, adjust consistency with remaining chicken stock, if necessary. Sieve.

Season to taste. Garnish in bowl with basil and crumbled pancetta.

Serve with toasted bread rubbed with garlic and melted gruyere cheese with a splash of Worcestershire.

Space Dog · 08-10-2020 1:18pm

Muahahaha wrote: »

cheers, was just wondering if it matters to get the skin off or if you can just wash it and go with skin on as it is going to get blended anyway. They are mighty hunks of yolks to be stripping skin off.

Late reply, but I think those Halloween pumpkins are very bland. If you can try to get hokkaido pumpkin, they are more flavoursome and you can eat the skin.

Muahahaha · 08-10-2020 9:29pm

cheers Space Dog, I guess that makes sense about the pumpkins, they're more producing them for decoration than eating

igCorcaigh · 30-11-2020 4:19pm

I wanted a very simple veg and lentil soup, so I'm currently trying this recipe:

https://realfood.tesco.com/recipes/super-lentil-and-vegetable-soup.html

I added half a turnip, tenderstem broccoli (both from Aldi's super veg today), some frozen peas, bay leaves and a pinch of turmeric for colour.
Kallo veg stock cube.

igCorcaigh · 12-01-2021 3:51pm

Started as borscht, but I added puy lentils, mustard seeds and tomato puree. Topped with pecorino.

Really tasty! I used kallo chicken stock and vacuum packed beetroot. Very random, but will definitely make again.

Feisar · 29-04-2021 10:02am

I know we are out of "soup season" but I've a bit of an observation/question.

So, usual effort:

Wilt spinach down with pepper/salt/butter along with a finely chopped onion. Had some bok choy on hand and fecked that in as well, having chopped the stawky part. Added chicken stock and blended.

Checking for seasoning and low and behold no "irony" taste. A few trial/sample runs and the bok choy seems to kill the iron taste!

Any thoughts/reasons?

Dizzyblonde · 29-04-2021 5:36pm

I have no idea why, but that sounds delicious. We're never out of soup season in my house, I'd rather have veggie packed soup than a salad most of the time

Feisar · 29-04-2021 5:55pm

Dizzyblonde wrote: »

I have no idea why, but that sounds delicious. We're never out of soup season in my house, I'd rather have veggie packed soup than a salad most of the time

I'm the same, plus it gets the odds and sods of the veg put to good use. A toasty made with home cooked ham (plus cheese/onion/tomato) and a bowl of homemade soup, it's a square meal almost.

The Nal · 22-05-2022 3:05pm

Thiis a great hangover buster

https://www.bonappetit.com/recipes/article/brads-kimchi-veg-soup

igCorcaigh · 10-10-2022 11:20pm

It's cozy soup season again...

A nice hearty lentil soup, loosely based on Rachel Roddy's soup, but added Italian sausage and broccoli.

Graces7 · 11-10-2022 3:16am

I cannot imagine needing a recipe for soup... We were raised with the ever- present stockpot.. Now it is the slow cooker. Soup was to use all oddments. Yesterday the chicken carcase, legs and all, onion, potatoes .....a little salt...and enough for days adding whatever needs using . Simplicity.. and economy.

miamee · 26-10-2022 11:20am

We bought a heap of carrots at the weekend so to use up some of them sooner rather than later, I made this spiced carrot and lentil soup last night for today's lunch. OH had a bowl of it last night and said it was delish :)

https://www.bbcgoodfood.com/recipes/spiced-carrot-lentil-soup

HeidiHeidi · 26-10-2022 11:47am

Does anyone have a good recipe for French Onion Soup?

I'm absolutely obsessed with the stuff, there used to be a place in town that you could get takeaway cups of utterly fabulous soup, and I'd freeze them, but that closed down years ago.

Recipes I've read seem to involve hours and hours, and I'd be nervous of getting it wrong after all that effort....

I want a variation from my usual soup, which is a pack of mixed veg from the supermarket ( some or all of - carrots, parsnips, broccoli, sometimes a small turnip, bit of leek, stick of celery, onion, parsley, small potato - usually costs under €2).

2 x Knorr stock pots (beef gives an amazing flavour, just don't feed it to any vegetarians! I usually use one chicken, one veg with herbs)

Sweat all the veg for about 15 minutes under the paper lid on a really low heat. Add the stock and enough water to cover the veg and a bit more, and season - makes a nice thick soup - if it's too thick you can always thin it down after blending.

Blend to smooth.

This usually makes 6 very generous portions, which freeze perfectly, and I always have some on hand for those horrible evenings when you can't be arsed doing anything at all involving cooking!

Someone asked earlier in the thread - probably years ago! - about defrosting - if I'm caught short I've been known to tip the frozen block of soup into a saucepan, and over the lowest of low heats, covered, it gradually defrosts and reheats perfectly.

HeidiHeidi · 26-10-2022 11:50am

https://www.boards.ie/discussion/comment/119794706#Comment_119794706

This sounds gorgeous!

I just cannot get excited about lentils, but I believe they're incredibly good for you - this sounds like a great way to get them into my food.

HeidiHeidi · 26-10-2022 12:07pm

Oh, and one other tip I have from a time I was low-carbing....

If you want a less carby soup, instead of a potato you can use frozen/fresh cauliflower to thicken veg soup - makes lovely, creamy thick soup.

the beer revolu · 26-10-2022 3:10pm

https://www.boards.ie/discussion/comment/119794822#Comment_119794822

Turkish style (or, generally Mediterranean) is such a joy to eat.

Making some now!

Dave_The_Sheep · 29-11-2022 2:17pm

Jerusalem artichoke, leek and potato. Leek oil, crispy leeks, garlic scapes and some blue\goats cheese to top.

Never had jerusalem artichoke soup before and it was one of the nicest soups I've ever made, not that that's a huge list.

the beer revolu · 30-11-2022 3:00pm

Yes it makes a really velvety soup. I love it.

Any wind??

The Nal · 30-11-2022 4:23pm

https://www.boards.ie/discussion/comment/119939688#Comment_119939688

From Jerusalem Fartichokes?

Dave_The_Sheep · 30-11-2022 4:42pm

https://www.boards.ie/discussion/comment/119939688#Comment_119939688

Hah no actually! At least, not more than normal.

igCorcaigh · 15-01-2023 9:19am

Yellow split pea and kielbasa soup made with lamb stock.

I used a bag of mixed and prepped vegetables from Tesco which was handy.

Graces7 · 17-01-2023 7:03am

Waking to bitter cold but NO WIND or rain..

Today has been declared a SOUP DAY. Good old fashioned STOCKPOT soup.

WHen I was a child we would get the bus to Wigan and beg soup bones from the merket butcher. A heavy pain to carry round all day but the resulting soups...

Always pearl barley which I rarely see mentioned here? A great pot of it.. and in the early days of the week as I was a "latchkey" kid and first home? Put the soup to heat.... nb these were the days before fridges..

TheKBizzle · 17-01-2023 10:33am

Minestrone and fresh baked brown bread today.

Graces7 · 17-01-2023 1:19pm

https://www.boards.ie/discussion/comment/119794822#Comment_119794822

If I am making soup I always add a portion of lentils. They are excellent thickeners and add heart and texture and yes, nutritionally dense. When well coooked they... all but vanish! Look up "Lentils nutritional facts " and prepare to be amazed and impressed! Like all pulses they are a rich food source, Which is why vegans love them and replace meat etc. .