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The Hierophant

Eat Soup

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On 26/10/2019 at 06:40, Gotters said:

Place garlic, onions and oil in mixing bowl then chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula then sauté 3 min/120°C/speed 1.

Add beef and tomato pureé then sauté 5 min/120°C//speed .

Add tomatoes, beef stock, 700 g water, marjoram, sweet paprika, hot paprika, caraway seeds, bay leaf, Tabasco®, salt and pepper then cook 35 min/100°C//speed 1. Meanwhile, mix flour and remaining 60 g water in a bowl until smooth.

Add flour mixture, red peppers and green peppers then cook 8 min/100°C//speed 1. Remove bay leaf then transfer to serving bowls. Garnish with oregano (if using) and serve hot with crusty bread.

 


 

 

@Gotters can you translate the symbols for me, the lips and face. 

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just made up a batch of the corn chowder and doing the goulash tomorrow.

 

my other half (who is the dairy intolerant one) was a big fan of the leek & potato using the rice trick, she couldn't believe it wasn't cream based.

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On 26/10/2019 at 17:05, Foxworth said:

I rarely make soup but when I do I make a roasted carrot and garlic soup. So simple. 

 

750g carrots peeled and sliced in half. 

3 or 4 decent sized garlic cloves.

Peel and quarter an onion.

Put all on an oiled oven tray with some sage and roast for 45 mins at gas 6 or 200c.

Take out of oven and let cool slightly. Peel the garlic bulbs out of their skins.

Make a pint of veg stock and blend it all together. 

 

Add a few table spoons of double cream once it's cooled. 

 

Really flippin nice and dead simple.


I'm making it right now. 

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dutch pea soup is glorious and simple. 

 

400g green split peas

1/2 a celeriac peeled and cubed

1 large carrot diced

400g pork chops (I leave these out alot for a less meaty soup)

100g smoked bacon cubed - you can use lardons or pancetta (see not below)

200g leeks

250g of smoked sausage (again like pork chops optional if you don't want lots of meat)

1/2 bunch of celery leaves

1/2 bunch parsely

salt and pepper

 

wash split peas (I do this about 3 times plus a dowsing though a seive - then take 1.5 litres of water and boil the peas, celeriac, carrot, pork chops and bacon cubes (I brown the latter two beforehand). Simmer for 1.5 hrs add leeks for the last 15 mins ish. 

 

slice the sausage (if using) remove pork chops and take meat off the bones. Return meat and newly sliced sausage to soup and add celery leaves and parsley and salt/pepper to taste. Simmer for 10 more mins

 

Serve with some rye bread if you can.

 

That is the recipe as written here are my additional thoughts - 

 

The trick with this soup is to get the saltiness right - get it wrong and its too salty. I taste it regulary through cooking and often do it without pork chops or smoked sausage or add them at end if more meat needed. I found nicely smoked cubes that were less salty gave best flavour as the smoke flavour permeates well and doesn't need masses of salt - and you can add more at end if you have under done it!

 

Keep an eye on the water content you want a nice thick soup but it can't reduce toooo much - that celeriac should pretty much dissolve with peas.

 

Finally allow more cook time if you need to it will take it - you want it a nice consistency with no lumps - unless you like bite to the celeriac in which case lower the cook time :D

 

 

 

 

 

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been thinking that this soup lark lends itself to experimentation so applied a few things i've learned so far to make this, my version of a xmas dinner soup

 

Screenshot_22_11_2019__12_52.thumb.jpg.aa70ca79423fdaef6f1ff777a83b9c11.jpg

 

It starts with an adapted base broth that is taken from the sweetcorn chowder (minus the corn) - chop up some garlic, onion, fresh sage, celery, bacon lardons and saute in butter, then add in about a litre of stock (I went 50/50 veg & chicken) and potato and bit of rice. 

 

Then the next bit uses a Thermomix mode called varoma, basically its a steaming basket that sits above the broth mix, and whilst that bubbled away for 20m to cook the spuds and rice I steamed turkey breast fillet above which I'd put a bit of BBQ rub on for general seasoning (I wanted it steamed as it pulls apart nicely due to being moist).

 

Once cooked I blitzed up the broth (the rice is there for the thickness and fake dairy effect, the spud for body) - then I added in some small cube carrot, peas, corn to cook thru for a few mins.

 

Finally assembled in the bowls - I put in the broth mix, then add the pulled turkey and had fried up some chipolatas for added xmas fun.

 

Not sure my broth flavouring is quite right yet, may need some more herbs alongside sage, but it can't be bad. May dot a few dried cranberries in for a pop of sauce flavour

 

Also first time I used the varoma on the TM, feels neat steaming the turkey in the broth vapours, with any turkey juices dropping back into the soup.

 

 

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Does anyone use a soup maker that they can recommend? My family eats a lot of soup, but given busy lives it would save time in the evenings if we had a machine that does the cooking and blending for us.

 

Edit: I bought this one, and my first go last night (bacon and lentil) came out really nicely, although I may reduce the amount of lentils in future to make it a bit thinner. Whilst the regular price is £75, Amazon are doing 20% off their Amazon Warehouse items which brought the 'Used - Like New' (in my case, brand new with all the labels still on it, in a dented box) down to £35. The manufacturer's website let me sign up the item for a 2-year warranty, so that is me covered if there are any issues for a while.

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On 20/11/2019 at 05:14, Foxworth said:

 

How was it? 


I had a bowl tonight. It was really good. Next time I’d use a bit more garlic but I am a garlic fiend. 

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This one is pretty promising, katsu in soup form.

 

You make the base spice mix which is always good for flavour (I dialled back the fenugreek and mixed spice, urgh cloves), then add the ingredients I usually use making a katsu proper. Its just much lighter and the flavour is in soup rather than sauce/gravy form.

 

I've added in (but hard to see) some fresh udon Sainsbury sell, not many and I chopped them a bit so easy to eat with a spoon - they say take a couple of mins to cook so adding whilst serving into warm broth then a reheat in microwave at later point should see them cooked - I hope this method will stop them soaking up too much broth in storage. Steamed the chicken, added in lots of edamame too. 

 

Very promising and super easy to veggie this up.

 

https://www.littlesugarsnaps.com/katsu-curry-noodle-soup/

 

Screenshot_08_01_2020__10_25.thumb.jpg.087b9a18842d6a23659211019506f5bc.jpg

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We ate it for lunch and its top notch - very satisfying and lots of bits of 'soup treasure' to go find. I don't like it when the bits are gone in 2 spoons and you've just got a bowl of broth left. 

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this is good stuff, one of those full flavour soups that isn't a bowl of mildly flavoured water with a few bits of carrot - only takes a few mins to chuck in the slow cooker then you need a bit of patience to wait whilst your house smells lovely from the spices wafting round. 

 

I followed recipe above apart from using 3 good size chicken breasts (about 600g) and I didn't chuck the spices in the liquid but rather cooked them off a little at the end of the onion/garlic stage. I'm going to make up little bags of nacho chips and cheese that I'll store on top of the soup so can then chuck them in when time comes to eat. 

 

Screenshot_11_01_2020__14_34.thumb.jpg.42dda2021af9d30d49ed9ab3ed5228b1.jpg

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I'm completely jealous of you all, I'm on probably the most restrictive diet possible so can't eat most of the delicious ingredients you're all using in your soups.

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Actually, I just reminded myself. There was mention of rice to thicken soups, I can't have flour or potatoes so my question is how do you gauge the amount of rice you need to thicken a soup?

 

Nearly every single thickener is prohibited in my shitty state at the moment but I can tolerate rice.

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@Adrock what things are you allowed? I had to make a lot of soup for when my father in law came out of hospital.

 

Also just a small amount of rice would be ok to thicken up. Just let it break down properly in around 30 mins and it should thicken. Just think how much water rice absorbs if you were to cook just plain rice.

 

Today I made my roast carrot soup again as i was cooking a sausage casserole in the oven and just thought I might as well use the time the oven is on to cook that. It's my favourite soup and so simple.

 

 

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when I've used rice it's been as a cream alternative to thicken the soup - and I've not just cooked it and left the grains in the soup, but cooked and blended it up so you don't have a clue that the rice is in there.

 

I had a recipe that called for 100ml of cream, so I added 100ml of stock and a third of a cup of rice - cooked it up for 20m in the soup (it was a leek a potato) then blended it all up.

 

I'd swear it was dairy in there, I'd say go less than you think to start with as when the soup cools it could get over thick as the rice starch binds it up. Obviously the amounts depend on how bit a batch you are doing, but it doesn't take large amount is my experience to date. 

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Cheers both, @Foxworth I can't eat grains, legumes or nightshades generally.

 

That prohibits a lot of food stuffs, so much so that it's easier to just say I can eat animal products and vegetables. I minimise starchy stuff too because they can cause me problems.

 

I made chicken soup recently, a pretty standard option I imagine. Even after adding the cream it wasn't very thick because I didn't have any flour or potato in there.

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I don't mean to bang on about it but coulr you eat my carrot soup upthread? It's mostly carrots, a bit of garlic and stock. No other thickener in it and just blitzed into a smooth soup. Don't need to put the cream in it and doesn't necessarily have to have the onion in either.

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I made leek and potato soup yesterday - probably my 3rd or 4th go at it. In the past I've tended to start with the usual onion, carrot, celery base, but I've never been that pleased with the results (not leeky enough (I love my alliums). It's also possible I chucked in too much potato, mind). So this time I just softened a load of leeks in some oil, and then threw in about the same weight of diced spuds, and covered them with water. Brought that to the boil, added a good grind of dried garlic, a dash of mixed herbs and some bouillon powder. Once the spuds were softened I blitzed it, then threw in a tin of butter beans (wanted a bit more protein, and butter beans are lovely and don't tend to fight with anything flavour-wise). I then gave them a little bit of time on the hob to get acquainted. Scoffed the 1st portion for lunch today - it was really good. Much leekier than previous attempts, but possibly ever-so-slightly aggressively so. My best attempt yet though. Will try adding some crème fraiche to tomorrow's bowl - I reckon that should calm it down a tad and make it a bit richer. But I'd definitely do this again - keeping it super simple. 

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