Weather Turning means one thing... SOUP!

I properly love a good home made soup, misses makes me a big batch every Sunday and I have it for dinner throughout the week.

At the moment it usually consists of passatta, peppers, tomatoes, onion, leak, celery, carrots all boiled up and then blended down to a nice pulp! Then I add chilli to give it a kick.
 
In the process of making chicken and vegetable soup :D Its super tasty, quick recipe below (will require a trip to Marks and Spencers though)

Ingredients:
6xchicken thighs
2xM&S Soup Veg mix (far better than any other ones ive come across)
1xLarge Potato (cubed)
Buttered crusty bread (optional, but should really be mandatory for any soup)

Method
Im a large pot (mine's 5l) add the chicken thighs and the lentil packets that are included in the veg mix. Add water, enough to cover the chicken should do it. Boil for 1 hour. Scoop out the chicken thighs and remove the meat from the bones, pop the chicken back in the stock, add the veg and and the cubed potato. Bring to the boil and simmer for another 45mins to an hour, add salt and pepper to taste and enjoy! Tastes better the next day too :)
 
Stan_Lite said:
You've obviously never had any of my brother's 'soup' :eek:
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lol really?

I made an awesome one last night. Variation on Nigel Slater's celeriac and bacon soup, but it's a piece of cake to do.

I had one massive celeriac nearly the size of my head, which is a big ol' head.
A package of smoked pork belly. Properly smoked. Not like smoked bacon, like you open it and it smells like the house is on fire, smoked.
2 onions,
veg stock, or chicken. You decide.
wholegrain mustard
thyme, dried.
Salt/pepper.

Onions chopped in pan with a small knob of butter, add smoked belly (can also use lardons or pancetta, chopped). cook until the fat renders and softens down and onions soften. Add chopped up celeriac and salt. Make sure you chop the celeriac small enough as it takes a bit to cook otherwise. Small cubes.
Cook this for 10mins, then add the stock to cover it fully. Add thyme, pepper, mustard and cook for a couple of hours.

Blend the balls off it.

EAT this tasty beast!
 
I'm going to have a go at trying to turn a traditional Sunday roast into a soup (no roast spuds though, that would be strange).

I have swede, parsnips, carrots, onions and some garlic to roast up, I'll be boiling some potatoes in a stock of some sort which I'll then blend to help thicken it as I won't be using milk of cream (my daughter has a milk allergy).

Can anyone suggest a meat to add or do you think this will work as is?
 
Leek and mushroom soup, a large pack of closed-cup's and a small pack of chestnuts, a lot of marjoram and a liquidizer, lovely thick creamy soup, almost sauce like infact.
 
Sheff said:
I'm going to have a go at trying to turn a traditional Sunday roast into a soup (no roast spuds though, that would be strange).

I have swede, parsnips, carrots, onions and some garlic to roast up, I'll be boiling some potatoes in a stock of some sort which I'll then blend to help thicken it as I won't be using milk of cream (my daughter has a milk allergy).

Can anyone suggest a meat to add or do you think this will work as is?
Click to expand...

basically a beef stew :p

corn beef stew works well .
 
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