Give me an idea for a nice soup!

vicisthebest

vicisthebest

vicisthebest

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3 Aug 2010
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Hi everyone,

As per title really, I fancy having soup at some point this week but I can't for the life in me decide what I want to have in it.

We're both meat and fish eaters, would like a thick-ish sort of soup rather than a watery one (fancy maybe a chicken and vegetable one but the recipes I've found are mostly broths).

Up for adding spices/chorizo/anything really.

Anyone got any favourite soup recipes?
 
Pea and Ham is my fave

1 onion, 1 clove garlic, 1 large spud, 3 stalks celery, 500g green split peas (soak overnight), 1 meaty bacon hock, 1 1/2 litres chicken stock and pepper.

chop onion and garlic, and sweat in a big pan until soft. Dice spud and chop celery and add to the pan along with the split peas. Cook for about 1 minute. Add bacon hock and stock to pan. Bring to the boil, cover and let simmer for about an hour, stirring occasionally, until the hock is cooked and the peas are tender.

Remove from the heat and remove the bacon hock. Remove skin from hock, and discard. Cut all the meat from the bone. Roughly dice meat and reserve. Add a small handfull of the meat to the liquid (If you want to, I do). Blend the liquid to your preferred consistency (I like mine 'gritty' but you can blitz for as long as you want). Bung in the rest of the meat. Add pepper to taste. Reheat for 10 mins or so and serve. The soup should be lovely and thick. I serve with crust white rolls and butter.

I freeze several portions - keeps well.

:)
 
My favourite is Thai red curry butternut squash soup - though more a wintry soup. Fry a couple of tablespoons of red curry paste in a bit of oil for 2-3 minutes, add 600ml veg stock and 1 peeled and deseeded butternut (cut to chunks). Let it come to boil and simmer until butternut is soft (10-15 minutes). Take off heat.

Blitz till smooth with hand blender or transfer to blender.
Once smooth add 400ml can of coconut milk and stir in, season to taste. If you need to heat it make sure it doesnt boil.

Serve with chunks of crusty bread.
 
Big Mac Soup

Ingredients

4 Big Macs
1 Litre Chicken Stock
Large Fries (Optional)

Instructions

1. Blend Big Macs with stock until smooth
2. Top with broken up french fries
3. Consume
 
Jolteh said:
Big Mac Soup

Ingredients

4 Big Macs
1 Litre Chicken Stock
Large Fries (Optional)

Instructions

1. Blend Big Macs with stock until smooth
2. Top with broken up french fries
3. Consume
Click to expand...

:D Off to McDonalds I go..!

serious though, that pea and ham sounds good. Never had it home-made, only from a can and thought it was awful. Sounds faffy though...

Usually stick to making vegetable soups, though I can make a mean sweetcorn & smoked haddock chowder. Made a good broccoli and stilton one once and a great chorizo and squash one but I don't know where I got the recipe from :(

Keep the different ideas coming!
 
French Onion Soup

There are all sorts of recipes for this one but I prefer the simplest.

Get a load of onions and slice them into 1cm think rings.
Fry them gently in butter until they are a deep golden colour - do it slowly.
Add a spoonful of plain flour to make the mixture "sticky".
Stir well
Add a couple of pints of beef stock
Leave to simmer for an hour or two.

Simple but delicious
 
HFW does a good courgette and goats cheese soup.

In short fry some courgette slowly in a pan until you have driven a lot of the water and they are lightly browned. This will be at leasta 20-30 minute sizzle.
Semi blitz/heavy bash them and add bit by bit soft goats cheese stirring it into the courgettes.
Add boiling milk until the required consistency is required stir in and serve with a drizzle of a nice oil on top. Great with fresh bread.

We do this with courgettes from the graden a few time a year.

It's in the River Cottage Year book for September I think.
 
Quink said:
Pea and Ham is my fave

1 onion, 1 clove garlic, 1 large spud, 3 stalks celery, 500g green split peas (soak overnight), 1 meaty bacon hock, 1 1/2 litres chicken stock and pepper.

chop onion and garlic, and sweat in a big pan until soft. Dice spud and chop celery and add to the pan along with the split peas. Cook for about 1 minute. Add bacon hock and stock to pan. Bring to the boil, cover and let simmer for about an hour, stirring occasionally, until the hock is cooked and the peas are tender.

Remove from the heat and remove the bacon hock. Remove skin from hock, and discard. Cut all the meat from the bone. Roughly dice meat and reserve. Add a small handfull of the meat to the liquid (If you want to, I do). Blend the liquid to your preferred consistency (I like mine 'gritty' but you can blitz for as long as you want). Bung in the rest of the meat. Add pepper to taste. Reheat for 10 mins or so and serve. The soup should be lovely and thick. I serve with crust white rolls and butter.

I freeze several portions - keeps well.

:)
Click to expand...

How ironic :D

I was thinking, PEA & HAM as soon as I read the title, and it was the first reply :(

Definitely Pea & Ham!
 
PlacidCasual said:
HFW does a good courgette and goats cheese soup.

In short fry some courgette slowly in a pan until you have driven a lot of the water and they are lightly browned. This will be at leasta 20-30 minute sizzle.
Semi blitz/heavy bash them and add bit by bit soft goats cheese stirring it into the courgettes.
Add boiling milk until the required consistency is required stir in and serve with a drizzle of a nice oil on top. Great with fresh bread.

We do this with courgettes from the graden a few time a year.

It's in the River Cottage Year book for September I think.
Click to expand...

Sounds great... My mum has grown LOADS of courgettes this year and love goats' cheese :)
 
Pea and ham is a piece of p¡ss to do. The most balls aching bit is de-meating the hock. The rest is so simple :)

Have fun with whatever soup you decide to do :)
 
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