That soup sounds lovely… I have never cooked celeriac before, had a celeriac mash once in a restaurant, I do remember liking it!
And yeah, no stock! It didn't need it tbh, such a simple but tasty soup.
That sounds tasty. I might try to make a pot of potato soup over the weekend. I don't have any broth, hope it turns out ok.
Tell me this; I hate celery but a lot of soups have it as an ingredient. Do I really need it or is it just a part of Big Celery's marketing strategy?
Celery is the devils business.
You never need celery in anything ever
Mirepoix is the trinity of aromatics: celery, onion and carrot. Used as the basis for many dishes, but feel free to leave the celery out if you prefer.
Unless it's celery soup of course, which I might make soon.
I can't stand raw celery, but it definitely adds a depth of flavour to soups and stews, so I always add one or two sticks of it to the veggies I sweat down.
In order not to waste the rest of the head, I've chopped up and frozen 2-stick portions of it - it turns to half mush when you defrost it, but that doesn't matter when it's only going into soups or stews.
I never, ever make soup without onion, celery sweated, and a heel of parmesan while it's cooking - everything else is optional!
Another one here who dislikes celery but always uses it in soups and stews - cut up pretty small. I also cut it up and freeze it to use a handful whenever needed.
I like this plan. Celery only seems to come in huge bags of 7 or 8 stalks. If I was going to use it I'd be just wasting the rest so freezing it is a great idea. I'll try it in the next soup I make and see how it goes.
It's a bit of a faff, but it's so handy just to have the little packs of celery there to dump into the soup.
Also not a great celery fan here. I do add it to the base of soups and stews though and it adds a lovely savoury depth. I would never eat it raw.
One of those bags of prepped veggies from Tesco (brocolli, cauliflower, carrots) (handy when you're cooking for one) with a small can of corn, made into a blended soup with veg stock, lots of white pepper and sesame oil.
Very nice and warming! 😋
I am making a pot of pea soup with dry split peas. I have never made this before and I don't have the right ingredients for it to turn out well (according to youtube recipe vids). I am just hoping it turns out remotely edible. Wish me luck.
Sounds good. Green split peas? Are you adding ham stock or keeping it vegetarian?
yup an old bag of dry green split peas. Didn't have any stock just water and small bits of cooked ham, carrots and onion. I added a bay leaf hoping it would add some flavor, but no…. the soup turned out unexpectedly mealy and dry, no matter how much water was added…. I really can't cook.
Yes, split peas do have that mealy texture that absorbs so much water. But they have quite a unique taste! I like them.
Things like smoked sausage or frankfurters will add flavour. Croutons and a swirl of olive oil should be nice toppings.
Thanks for your suggestions, igCorcaigh - I will have to try that!
…because the mess I made is pretty disgusting, I must admit.
Tomato and red pepper soup.
Air fried the veg with red onion, and then blended with stock and a few red lentils.
Surpringly good for random food, plenty of oil used!
Broccoli and Cheddar soup.
Yes, but I like how this recipe reserves the florets and cooks them accordingly.
And without any dairy, apart from the cheddar, and only using a small amount of potato; it worked out well.
My head of broccoli was yellowing, it could have turned out greener, but still very tasty.
OK, I did use some filthy chicken stock :)
That sounds delicious. I'd use chicken and/or veg stock in it rather than plain water, but def going to give this a go soon.
I use the whole broccoli head in my usual random veg soup, and do the same - putting the stalks in first with all the other hard veg, then the florets 8-10 mins before the end. But I've never peeled it! (chopped off all the dirty raw ends alright)
Nice! Oh, I chuck everything in Heidi, just scrape away any obvs bad bits.
I updated my post with the chicken stock, if you're into that kind of filth.
And if you ever have any parmesan rinds after finishing the wedge of cheese, wrap them up and stick them in the freezer - one of those simmered in any soup makes a world of difference. My tummy is rumbling now!
Oh, that's an excellent idea! I might chuck some in right now! 👍️ I always have some parm handy.
If it's the rind, it simmers with the soup and then you discard it - adds a salty richness that's just delicious! I never, ever throw one away without having stewed it in soup first - I have a stash of them in the freezer for that purpose. I used some other cheese rind lately (gruyere maybe? can't remember) but it almost dissolved and caused a bit of a mess. Parmesan is perfect.
But I often grate some parmesan into my soup, just cos.
The parm rinds last for months in the fridge. And yeah, they really add great flavour to soups.
Just realised I made a load of tomato soup yesterday and forgot about the rind. 😔
I've had them go mouldy on me before, so i wrap them up and have them in a little freezer bag, ready to go.
Jerusalem artichoke soup with seaweed and chilli oil topping 😋
Was it windy where you were last night??
No issues here! I cooked them well. 😁
Celery soup with celery leaves and sesame oil topping.
This is laced with white pepper! 🌶️
Carrot and ginger soup.
With creamed coconut, and my usual chilli oil and seaweed topping with sesame seeds (the confusing visual perspective wasn't intended!).
Ham and cheese toastie.
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