DS Forums

 
 

I Am a Soup Dragon


Reply
Thread Tools Search this Thread
Old 13-08-2010, 23:11
Ignazio
Forum Member
 
Join Date: Jan 2008
Posts: 17,110

I love soup: I love drinking it and making it.

Tonight I made two of my favourites - courgette and brie and smoked haddock and sweetcorn chowder. I often make the latter without fish if I'm entertaining veggies.

Other favourites:-

Watercress, Broccoli and Stilton, Cauliflower and cheese, Pea, ham and mint or just Pea and mint - fantastic with fresh peas.

Sometimes I nip into the supermarket late in the day and find various vegetables going for a song. I can't resist a bargain so I pile my basket high and return home for a soup making session.

I once bought stir fry veg for 20p - marinaded in various thai sauces before adding stock and coconut milk: the result after liquidising was to die for.
Ignazio is offline   Reply With Quote
Please sign in or register to remove this advertisement.
Old 14-08-2010, 00:31
joe-blogs99
Inactive Member
 
Join Date: Jun 2010
Posts: 537
You should change your username to The Soup Dragon
joe-blogs99 is offline   Reply With Quote
Old 14-08-2010, 10:31
Ignazio
Forum Member
 
Join Date: Jan 2008
Posts: 17,110
You should change your username to The Soup Dragon
If the soup dragon ever appears on DS - please don't think I've got more than one ID.
Ignazio is offline   Reply With Quote
Old 17-08-2010, 13:14
Frozen Sun
Forum Member
 
Join Date: Jul 2010
Posts: 68
Recently got into soup making a few months ago and I love it!!! Currently in uni and so it's a brilliant way of making tasty meals which are healthy and quick to make. So fulfilling knowing I've made it from scratch as well! Made a lovely red pepper and tomato soup last month, turned out much better than I expected. Can't wait to start putting some in a thermos for those eary winter mornings in uni.

That broccoli and stilton soup sounds great, would love to try that one out, do you have the recipie by any chance? I love the cauliflower and cheese one to, I add plenty of ground pepper to it just to add some spice.
Frozen Sun is offline   Reply With Quote
Old 17-08-2010, 16:57
serendipitea
Forum Member
 
Join Date: Jan 2007
Posts: 2,365
Recently got into soup making a few months ago and I love it!!! Currently in uni and so it's a brilliant way of making tasty meals which are healthy and quick to make. So fulfilling knowing I've made it from scratch as well! Made a lovely red pepper and tomato soup last month, turned out much better than I expected. Can't wait to start putting some in a thermos for those eary winter mornings in uni.

That broccoli and stilton soup sounds great, would love to try that one out, do you have the recipie by any chance? I love the cauliflower and cheese one to, I add plenty of ground pepper to it just to add some spice.
Your soups sound delicious! I remember once having a cauliflower cheese soup in a hotel and the (eccentric) hotelier advised that we quite literally cover the surface in ground white pepper.

It was scrummy!

I can highly recommend lentils (red, green, puy, any sort at all) in soups as they give a lovely body and earthy warmth.
serendipitea is offline   Reply With Quote
Old 17-08-2010, 22:14
mazzy50
Forum Member
 
Join Date: Nov 2008
Location: Slough of Despond
Posts: 10,835
I agree about lentils, they really are brilliant in soup.

In winter I'll often do a lentil-based soup with tomato, potato, carrot and any other veg. It can be with or without meat, depending on my mood. I would always add some chilli if it was up to me, but I often make it without as OH isn't so keen on spice. Cook it on low heat or in the slow cooker and then add veggie suet dumplings towards the end. Gorgeous.
mazzy50 is online now   Reply With Quote
Old 18-08-2010, 00:14
Ignazio
Forum Member
 
Join Date: Jan 2008
Posts: 17,110
Recently got into soup making a few months ago and I love it!!! Currently in uni and so it's a brilliant way of making tasty meals which are healthy and quick to make. So fulfilling knowing I've made it from scratch as well! Made a lovely red pepper and tomato soup last month, turned out much better than I expected. Can't wait to start putting some in a thermos for those eary winter mornings in uni.

That broccoli and stilton soup sounds great, would love to try that one out, do you have the recipie by any chance? I love the cauliflower and cheese one to, I add plenty of ground pepper to it just to add some spice.
Broccoli and Stilton Soup:

Ingredients.

1 Head of Broccoli (225 gms)
1 chopped onion (I also add a couple of cloves of chopped garlic)
2 whites of leeks
40 gms butter (I use oil - healthier and cheaper)
2 pts of veggie stock (made with stock cubes)
150 gms of Stilton (or any other blue cheese) cut into pieces
Freshly milled salt and black pepper.

Method.

Trim Broccoli, cut into florets and chop stalks into quite small pieces.
Melt butter or heat oil in a large pan
Add leeks, onion, broccoli stalkes and garlic and sweat until translucent then stir for a couple of minutes before adding stock.
Bring to the boil and simmer for about 5 mins - add florets and simmer for further 5 mins.
Turn off heat and add cheese - stirring until melted.
Blend until smooth in a food processor or liquidiser.
Serve with croutons, garlic bread or just triangles of toast.

If you're feeling extravagant a swirl of fresh cream, sour cream or creme fraiche makes it look quite cheffy.

Try Courgette and Brie;

Ingredients:
Tablespoon of oil
1lb courgettes sliced
2 chopped cloves of garlic
1 onion finely chopped
2 pints veggie stock
8 oz brie cut into pieces (I don't bother removing the rind)
Freshly ground salt and black pepper.

Method:
Heat oil and sweat onion and garlic.
Add courgettes - stir for a couple of mins then add stock.
Simmer for about 10 mins.
Turn off heat and add cheese until melted.
Puree in a food processor or liquidiser.

If you pick up cheap veg from the supermarket here is a basic soup recipe.

Saute chopped onion and garlic until transparent but not coloured.
Add veg - stir for a few mins before adding stock - simmer until veg is cooked.Season as required.
Blitz in liquidiser or food processor.

You can make it in bulk and freeze.

Enjoy!
Ignazio is offline   Reply With Quote
Old 18-08-2010, 00:22
Swarfega
Forum Member
 
Join Date: Oct 2008
Location: Leeds
Posts: 1,462
I'm not against soup as such.
I just can't enthuse about it.

What gets me is that it's the same taste and texture every mouthful. I get bored of it.
I'm wanting to go on a health binge and as such I need to accept that soup is a good and enjoyable thing, not easy given my current mindset.
Swarfega is offline   Reply With Quote
Old 18-08-2010, 00:30
Ignazio
Forum Member
 
Join Date: Jan 2008
Posts: 17,110
I'm not against soup as such.
I just can't enthuse about it.

What gets me is that it's the same taste and texture every mouthful.
I get bored of it.
I'm wanting to go on a health binge and as such I need to accept that soup is a good and enjoyable thing, not easy given my current mindset.
But it's not - Broccoli does not taste the same Sweetcorn.
Sweetcorn does not taste the same carrot and coriander.
Carrots do not taste the same Butternut Squash.

Just give it a go.
Ignazio is offline   Reply With Quote
Old 18-08-2010, 00:41
Swarfega
Forum Member
 
Join Date: Oct 2008
Location: Leeds
Posts: 1,462
But it's not - Broccoli does not taste the same Sweetcorn.
Sweetcorn does not taste the same carrot and coriander.
Carrots do not taste the same Butternut Squash.

Just give it a go.
Oh I will do.

It's what I don't really like about stews. OK it's better than a soup as there's definitely more textures (meat, potato, etc), but the flavours are very much intertwined.

I appreciate different soups taste differently, but within the individual soup, there's practically just one flavour. For me, the best part of soup is the bread roll that I dunk in it. And given that I'm trying to cut back on my carbs, the bread roll has to go, so the soup has to step up.
Swarfega is offline   Reply With Quote
Old 18-08-2010, 01:03
Frozen Sun
Forum Member
 
Join Date: Jul 2010
Posts: 68
Your soups sound delicious! I remember once having a cauliflower cheese soup in a hotel and the (eccentric) hotelier advised that we quite literally cover the surface in ground white pepper.

It was scrummy!

I can highly recommend lentils (red, green, puy, any sort at all) in soups as they give a lovely body and earthy warmth.
Thank you. I do love making the cauliflower cheese one, especially as it's so quick! The lentils sounds like a great idea, will definately give that a go, sounds perfect for winter.

Broccoli and Stilton Soup:

Ingredients.

1 Head of Broccoli (225 gms)
1 chopped onion (I also add a couple of cloves of chopped garlic)
2 whites of leeks
40 gms butter (I use oil - healthier and cheaper)
2 pts of veggie stock (made with stock cubes)
150 gms of Stilton (or any other blue cheese) cut into pieces
Freshly milled salt and black pepper.

Method.

Trim Broccoli, cut into florets and chop stalks into quite small pieces.
Melt butter or heat oil in a large pan
Add leeks, onion, broccoli stalkes and garlic and sweat until translucent then stir for a couple of minutes before adding stock.
Bring to the boil and simmer for about 5 mins - add florets and simmer for further 5 mins.
Turn off heat and add cheese - stirring until melted.
Blend until smooth in a food processor or liquidiser.
Serve with croutons, garlic bread or just triangles of toast.

If you're feeling extravagant a swirl of fresh cream, sour cream or creme fraiche makes it look quite cheffy.

Try Courgette and Brie;

Ingredients:
Tablespoon of oil
1lb courgettes sliced
2 chopped cloves of garlic
1 onion finely chopped
2 pints veggie stock
8 oz brie cut into pieces (I don't bother removing the rind)
Freshly ground salt and black pepper.

Method:
Heat oil and sweat onion and garlic.
Add courgettes - stir for a couple of mins then add stock.
Simmer for about 10 mins.
Turn off heat and add cheese until melted.
Puree in a food processor or liquidiser.

If you pick up cheap veg from the supermarket here is a basic soup recipe.

Saute chopped onion and garlic until transparent but not coloured.
Add veg - stir for a few mins before adding stock - simmer until veg is cooked.Season as required.
Blitz in liquidiser or food processor.

You can make it in bulk and freeze.

Enjoy!
Thank you so much for taking the time to do that! I love the look of those and I'm definately going to give them a go. Never thought of using courgette for a soup, it doesn't instantly spring to my mind but it does sound great!

Oh, and I did try the swirl of fresh cream the other day, I felt very proud with myself when I looked at it I had a big grin on my face and took a photo.
Frozen Sun is offline   Reply With Quote
Old 18-08-2010, 14:19
SeasideLady
Forum Member
 
Join Date: Aug 2009
Location: Aberdeenshire
Posts: 15,471
This is a delicious Italian Peasant style soup, made from very few ingredients - simple " cucina povera ".

50ml olive oil (or sunflower)
1 medium onion chopped
1 tomato chopped
1 potato peeled and cubed
a handful of spaghetti broken up
a handful of penne
400g tin of borlotti beans, rinsed and drained
a big handful of salad greens ( from a supermarket bag )
1 litre of water, salt and pepper

Heat the oil, add onion and saute 5 mins. Stir in remaining ingredients and bring up to boil. Cover with a lid and simmer gently until potato is tender, about 20 minutes. Serve with loads Parmesan sprinkled over, and nice bread.
SeasideLady is online now   Reply With Quote
Old 08-10-2013, 16:09
Ignazio
Forum Member
 
Join Date: Jan 2008
Posts: 17,110
Can't believe I'm resurrecting a 3 year old thred but thought I'd share a couple of soup recipes I tried for the first time at the weekend.

Sweet potato, carrot and chilli soup.


Ingredients:
Servings: 4

1 tbsp olive oil
2 large onions, roughly chopped
2 garlic cloves, crushed
1-2 small red chile, seeded and chopped
500 g sweet potatoes, peeled and roughly chopped
500 g carrots, peeled and roughly chopped
vegetable stock to achieve required consistency.

Directions:
[LIST=1][*]Heat the oil in a large saucepan and fry the onions and garlic until soft and golden.[*]Stir in the chilies, sweet potatoes and carrots. Add stock.[*]Cover and bring to a boil. Simmer for 20 minutes or until all veggies are tender.[*]Puree the soup, in batches if necessary, then return to the pan. Season and if necessary, add a bit of water to adjust the consistency.[*]Serve with crusty bread.[/LIST]
I intended making a Spinach and Courgette soup; sadly the spinach went off before I made it so not wanting to be left with a kilo of courgettes I made this one.

Lemony Courgette Soup.

http://allrecipes.co.uk/recipe/15867...ette-soup.aspx

It is a very delicate flavour but everyone enjoyed it and I think it could lend itself to the addition of other flavours. e.g. mint.

Worth trying.
Ignazio is offline   Reply With Quote
Old 08-10-2013, 17:39
rikstan87
Forum Member
 
Join Date: Jul 2009
Location: Gravesend
Posts: 1,522
Thanks for doing it though . You have given me ideas on what soups to do when the winter comes
rikstan87 is offline   Reply With Quote
Old 09-10-2013, 12:06
Utopian Girl
Forum Member
 
Join Date: Feb 2008
Posts: 7,610
This is a firm favourite of mine:

Ezo Gelin ( Turkish Bride soup)


8 tablespoons of red lentils, washed
2 tablespoons of fine bulgur (cracked wheat)
1 tablespoon of rice
1 medium-sized onion
1 tablespoon of butter (no, not margarine)
1 tablespoon of tomato paste
1 tablespoon of dried mint (unless you have fresh mint handy)
Salt
Red pepper flakes (if your local supermarket does not stock these, try a Turkish, Arab or Italian delicatessen – if that’s to no avail, use a little tabasco)

Preparation:
Start by peeling and dicing the onion (relatively finely), while heating up the butter in a saucepan at medium temperature. Once it has melted, fry the onion until it starts to become glassy and softens, then mix in the tomato paste and continue frying for another minute. Pour in about 1.5 litres of water, add the lentils, bulgur and rice, give everything a good stir and raise the temperature.

Once the mixture begins to boil, turn it down to a low heat and put the lid on the saucepan. Leave the soup to simmer until all the ingredients are soft – it should take between 30 and 45 minutes. Make sure to stir occasionally and do check if the mixture is drying out – in which case add some extra (hot) water. When the texture is just about right, season with salt and mint, as well as with the red pepper, to your own taste. If you have met Cem, you’ll know that he loves things fiery, regularly challenging others to hot pepper eating competitions, as such he is extremely liberal with the sprinkling of the red pepper. Let the soup boil for another five minutes and serve it hot, with a slice of lemon and some good fresh bread.

It is usually served as it is, which results in a relatively thick and satisfying soupy texture. If you prefer you can pass the soup through a sieve or food mill before serving, to give a more strained but very creamy texture and a more striking orange colour. Try if you like, but we recommend you start with the basic recipe first.
Utopian Girl is offline   Reply With Quote
Old 10-10-2013, 05:55
Ignazio
Forum Member
 
Join Date: Jan 2008
Posts: 17,110
This is a firm favourite of mine:

Ezo Gelin ( Turkish Bride soup)


8 tablespoons of red lentils, washed
2 tablespoons of fine bulgur (cracked wheat)
1 tablespoon of rice
1 medium-sized onion
1 tablespoon of butter (no, not margarine)
1 tablespoon of tomato paste
1 tablespoon of dried mint (unless you have fresh mint handy)
Salt
Red pepper flakes (if your local supermarket does not stock these, try a Turkish, Arab or Italian delicatessen – if that’s to no avail, use a little tabasco)

Preparation:
Start by peeling and dicing the onion (relatively finely), while heating up the butter in a saucepan at medium temperature. Once it has melted, fry the onion until it starts to become glassy and softens, then mix in the tomato paste and continue frying for another minute. Pour in about 1.5 litres of water, add the lentils, bulgur and rice, give everything a good stir and raise the temperature.

Once the mixture begins to boil, turn it down to a low heat and put the lid on the saucepan. Leave the soup to simmer until all the ingredients are soft – it should take between 30 and 45 minutes. Make sure to stir occasionally and do check if the mixture is drying out – in which case add some extra (hot) water. When the texture is just about right, season with salt and mint, as well as with the red pepper, to your own taste. If you have met Cem, you’ll know that he loves things fiery, regularly challenging others to hot pepper eating competitions, as such he is extremely liberal with the sprinkling of the red pepper. Let the soup boil for another five minutes and serve it hot, with a slice of lemon and some good fresh bread.

It is usually served as it is, which results in a relatively thick and satisfying soupy texture. If you prefer you can pass the soup through a sieve or food mill before serving, to give a more strained but very creamy texture and a more striking orange colour. Try if you like, but we recommend you start with the basic recipe first.
Made this earlier and it was hearty and delicious.

Thanks for the recipe.
Ignazio is offline   Reply With Quote
Old 11-10-2013, 13:33
Utopian Girl
Forum Member
 
Join Date: Feb 2008
Posts: 7,610
Made this earlier and it was hearty and delicious.

Thanks for the recipe.
Aww, I'm chuffed you liked it! It freezes well too if you want to make batches or have too much.
Sometimes I blitz half and I'll stir it back into the original base soup - also blitzing the whole lot is lovely.
There's a website by 'Binnur' - who's a Canadian/ Turk - lovely, simple soups there - I'm useless at putting up links from my phone.

This soup is similar too:


Persian lentil & dried lime soup


Ingredients:
Servings:4

2 tablespoons vegetable oil
1 medium onion, chopped finely
1 carrot, chopped finely
1 celery, chopped (optional)
2 -3 garlic cloves, crushed and minced
1 (15 ounce) can chopped tomatoes
4 cups vegetable stock or 4 cups chicken stock
1/2 cup red lentil, rinsed
1 bunch parsley, chopped (or 2tbs dried)
1 tablespoon dried dill
1 -2 tablespoon sumac
1 dried lime (strongly preferred, but can substitute with 1/4 c lime or lemon juice)
1/2 teaspoon turmeric
1/2 teaspoon paprika
1 bay leaf
salt and pepper
Directions:
1
Heat oil in a medium pot over medium heat. Add the onion, celery, carrot and garlic. Cook until the onion is softened.
2
Stir in the turmeric and paprika. Add tomatoes and stock along with the dried lime. Bring to a boil, cover, lower heat and simmer for 20 minutes. If the dried lime is still floating, cut it in half with a knife or kitchen scissors now that it is softened.
3
Add the lentils, return to a simmer. Cover and cook 15-20 minutes or until the lentils are cooked.
4
Using an immersion blender or regular blender, puree half the soup, return to the pot.
5
Add sumac and parsley/other herbs, cook 5 minutes longer.
6
Serve hot with bread and a dollop of yogurt (optional).


I've just taken some out of the freezer - I adore red lentils ( well all lentils as you might have noticed).
Utopian Girl is offline   Reply With Quote
Old 12-10-2013, 16:38
daisydee
Forum Member
 
Join Date: Nov 2004
Posts: 4,823
My 2 favourite home made soups are Courgette, and Carrot & Orange. My neighbour grows lots of veg - lots passed on to me One year the carrots didn't grow very large and I was given a carrier bag full of these tiny carrots. Took ages to clean top & tail, but made the most delicious soup - ever! I have made it with supermarket carrots and it's nice, but not as good as that first batch.
My easy (lazy) method of making courgette soup is to wash, top & tall, cut into chunks and toss into a large pot with onion & potato, couple of pints of stock (made from Tesco's Everyday brand @ about 15p for a box) simmer for however long it takes for everything to go soft - blitz well. I don't fry/saute anything - I'm thinking of time & calories. It doesn't taste (IMO) any different. I freeze in individual portions. I only add salt&pepper before consuming. It is rather gorgeous drizzled with a little cream
I made the mistake of adding salt & black pepper to a batch of Carrot & Orange soup during cooking, sadly, too much pepper which spoilt the delicate flavour of the soup.
daisydee is offline   Reply With Quote
Old 12-10-2013, 17:55
GiraffeGirl
Forum Member
 
Join Date: Mar 2007
Posts: 13,059
Oh I will do.

It's what I don't really like about stews. OK it's better than a soup as there's definitely more textures (meat, potato, etc), but the flavours are very much intertwined.

I appreciate different soups taste differently, but within the individual soup, there's practically just one flavour. For me, the best part of soup is the bread roll that I dunk in it. And given that I'm trying to cut back on my carbs, the bread roll has to go, so the soup has to step up.
You've summed up my feelings on soup amazingly. I find I get bored eating soup so I never finish a bowl - which would be a diet in itself I suppose!

Have to have bread with soup - cannot be bothered otherwise.
GiraffeGirl is offline   Reply With Quote
Old 13-10-2013, 19:16
Hotgossip
Inactive Member
 
Join Date: Jun 2008
Posts: 16,816
I love making soup. I make huge pots of it and freeze it and there's always something tasty when I don't have much time.

My absolute fave is curried parsnip. I also do various veggie ones and turkey soup after Xmas. Carrot and tomato is great too.
Hotgossip is offline   Reply With Quote
Old 13-10-2013, 19:50
Orangemaid
Forum Member
 
Join Date: May 2008
Location: Sat at computer with heatin on
Posts: 45,573
i made some chicken soup for my tea tonight ( in the pressure cooker )..was nice and nom nom , had a tiger tail baguette with it
Orangemaid is offline   Reply With Quote
Old 14-10-2013, 06:50
indianwells
Forum Member
 
Join Date: Aug 2006
Posts: 12,236
I made a big batch of tomato, garlic and basil soup last night. What makes a huge difference is halving the toms, tossing them in olive oil, salt & pepper then roasting for 45 minutes in a hot oven before adding them to the pot.
indianwells is offline   Reply With Quote
Old 14-10-2013, 13:20
Menk
Forum Member
 
Join Date: Aug 2008
Posts: 10,825
I made this lentil and bacon soup at the weekend and it's lovely!

Ingredients

1 tbsp olive oil
1 onion, diced
2 x 70g packs pancetta cubes
1 carrot (about 120g), finely diced
1 tsp ground cumin
˝ tsp turmeric
2 garlic cloves, finely chopped
1 chilli, sliced
2 low-salt stock cubes
250g red lentils, rinsed


Method

1.Heat the olive oil in a large saucepan. Add the onion, 1 pack of pancetta and the carrot. Cook on a low to medium heat for 10 minutes until the onions are soft.
2.Add the cumin, turmeric, garlic and chilli and cook for a further 1 – 2 minutes until the aromas are released.
3.Pour in 1.25 litres of boiling water, crumble in the stock cubes and add the lentils. Bring to a simmer and cook for 20 mins, stirring occasionally to ensure the lentils aren’t sticking.
4.Meanwhile, fry the remaining lardons in a small frying pan for about 10 minutes until crispy. You don’t need to add any oil as plenty will run from the pancetta.
5.Serve the soup with a sprinkle of crispy lardons on top.

I used more onions and carrots than it suggests, as a bit of a healthy option and it worked well.
Menk is offline   Reply With Quote
Old 16-10-2013, 12:19
Aarghawasp!
Forum Member
 
Join Date: Apr 2010
Location: Scotland
Posts: 5,947
I love soup too, I make it in a big pressure cooker pot and freeze in portions for quick healthy dinners or to take to work for lunch. I'm always trying new recipes so I have 2 or 3 types in the freezer to choose from, keep them coming please!
Aarghawasp! is offline   Reply With Quote
Old 16-10-2013, 12:52
swingaleg
Forum Member
 
Join Date: Nov 2002
Posts: 76,851
It's now officially winter as I move from salads to soup for my tea............first batch made up last night, enough for about 3 days

I had 5 tomatoes and half each of a green pepper, yellow pepper, orange pepper and red pepper, together with half an onion and garlic

Fried the peppers, onion and garlic in a bit of olive oil, added some juices from a pork joint that I'd roasted earlier in the day plus a pint of water and two teaspoons of 'Marigold' vegetable stock.............brought to boil and added the chopped tomatoes. Simmered for about half an hour

Served with toasted Hovis

(I saved the other halves of the 4 different coloured peppers, one tomato and half the onion to put in a curry in a couple of days time with the remnants of my pork joint and a few other veg that I'll buy on the day)
swingaleg is offline   Reply With Quote
 
Reply




 
Forum Jump


All times are GMT. The time now is 17:46.