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What would you add to these ingredients |
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#1 |
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Forum Member
Join Date: Oct 2005
Location: Slightly round the bend
Posts: 12,685
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What would you add to these ingredients
I've got some veggies left over, although not much, but rather than lob them out I thought I could add to them and make a pot of soup.
I have a quarter of a swede, carrots, one medium leek, onions and potatoes; I am also fairly sure that I have a packet of dried soup/stew mix in the cupboard. However, I have no stock, and as I am going shopping tomorrow anyway, was looking for suggestions as to what to add to some (or all) of the above to make a pot of soup (doesn't have to be a large pot either)? |
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#2 |
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Join Date: Jun 2004
Location: Worcestershire
Posts: 59,800
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I would get some lamb and make Irish stew with that. A stew is a sort of soup.
![]() Or some lamb and pastry and make Cornish pasties. |
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#3 |
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Join Date: Mar 2006
Posts: 1,859
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I'd wallop some lentils in with that lot
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#4 |
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Join Date: Nov 2008
Location: 2nd Star to the Right
Posts: 880
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What about a can of tomatoes, or water and tomato paste/puree? They can be a good replacement for stock, throw in a bit of garlic and some spaghetti broken into small pieces and you could have a kind of Minestrone.
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#5 |
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Join Date: May 2008
Posts: 4,280
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A spoonful of marmite, even if you hate the stuff it adds a lovely savoury flavour.
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#6 |
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Forum Member
Join Date: Oct 2005
Location: Slightly round the bend
Posts: 12,685
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Quote:
I would get some lamb and make Irish stew with that. A stew is a sort of soup.
![]() Or some lamb and pastry and make Cornish pasties. Quote:
I'd wallop some lentils in with that lot
Quote:
What about a can of tomatoes, or water and tomato paste/puree? They can be a good replacement for stock, throw in a bit of garlic and some spaghetti broken into small pieces and you could have a kind of Minestrone.
Quote:
A spoonful of marmite, even if you hate the stuff it adds a lovely savoury flavour.
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#7 |
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Forum Member
Join Date: Jul 2003
Location: Fylde Coast
Posts: 8,103
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A stick of celery, very finely chopped will add flavour. Plus white pepper will add a rounded taste.
White pepper seems to be shunned by TV chefs in favour of black or other varieties, but it has its uses.
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#8 |
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Forum Member
Join Date: Oct 2005
Location: Slightly round the bend
Posts: 12,685
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Quote:
A stick of celery, very finely chopped will add flavour. Plus white pepper will add a rounded taste.
White pepper seems to be shunned by TV chefs in favour of black or other varieties, but it has its uses. ![]()
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#9 |
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Forum Member
Join Date: Jan 2006
Location: Sitting at my PC
Posts: 9,434
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Quote:
I've got some veggies left over, although not much, but rather than lob them out I thought I could add to them and make a pot of soup.
I have a quarter of a swede, carrots, one medium leek, onions and potatoes; I am also fairly sure that I have a packet of dried soup/stew mix in the cupboard. However, I have no stock, and as I am going shopping tomorrow anyway, was looking for suggestions as to what to add to some (or all) of the above to make a pot of soup (doesn't have to be a large pot either)? |
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#10 |
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Forum Member
Join Date: Mar 2006
Posts: 1,859
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Quote:
A knorr chicken stock cube is all you need.
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#11 |
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Forum Member
Join Date: Oct 2005
Location: Slightly round the bend
Posts: 12,685
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Thought I would update this thread a bit;
Rather than just cobble something together for the sake of it, I decided to put a bit more effort into it and try to make something really nice, so here is what I have done: 1 pack of chicken thighs/drumsticks (£2) 1 tub of Chicken Soup Mix (£2) 1 pack of celery (less than £1) Quarter swede (left over) 1 leek (left over) 5 small to medium carrots (left over) 2 onions Dried 'country soup mix' soaked overnight (split peas, lentils etc) I roasted the chicken thighs/drumsticks for a wee while, then whacked them in a soup pot with 2 roughly chopped onions, a couple of roughly chopped carrots, a couple of bay leaves, and a roughly chopped celery stick; covered with water and added a couple of tablespoons of the chicken soup mix powder, then covered and left it to simmer for an hour or so. I then strained the soup into another pot, rescuing the thighs and drumsticks from the colander and then stripping them of any meat which went into the pot with the strained liquid, and then disposing of the rough veg. Whilst separating the meat, I had put the country soup mix on to boil as per the instructions on the packet. I then finely chopped two carrots, two celery sticks, the quarter swede and the leek, and added these to the soup pot, added a little more of the soup mix powder (to taste) brought it back up to a simmer, drained the other pot of the country soup mix and then put that in with the soup, covered it and left it to simmer for a while. I have since let it cool, with the intention of re-heating it (thoroughly of course) when we want it a bit later, but the smells that have been coming from the kitchen for most of the day have been divine, and I now have a ruddy great big pot of soup too (it will have to be chilled later as there is so much we'll be having it tomorrow too). Better than that, I have enough of the soup mix powder left to make at least another three or four pots the same, so the actual cost of this per portion must be about 40p. I'll post back later one we have had the family tasting
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#12 |
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Forum Member
Join Date: Jul 2003
Location: Fylde Coast
Posts: 8,103
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I was wondering how you went on with the soup project.
Sounds nice. Yes, please let us know how it is received.
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#13 |
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Forum Member
Join Date: Oct 2005
Location: Slightly round the bend
Posts: 12,685
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It was lovely
- really hearty and filling, and seemed to be enjoyed by all! (pot is surprisingly empty, so it can't have been that bad)
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