Homemade Soup- Do's n Don'ts (5 Viewers)

[Diddles]

Don't decide to add something extra that you find in your fridge and is about to go off. Make something else with that.

I am brutal at making soup for this reason.

 

[shower another shower]

Roast garlic and pepper soup for breakfast.
It's fucking freezing here.

 

[shower another shower]

Cream Celery with a bit of Leek.

It's nearly done.
Whole head of celery(or two), topped, tailed and diced.
A leek. Do the same.

Soften celery and leek in butter until soft.
salt, pepper, Thyme, Rosemary.
Add more butter.
Add flour to make a roux.
Add milk. Thicken.
Add veg. stock to thin.

Go crazy. add anything else you want.
that's it.

 

[Umfufu]

I bought some Fontina cheese for homemade pizzas & kept the rind.
Then, after I'd blitzed up the soup with the hand blender, I threw in the rinds & simmered for a while & then removed before serving.

It added a lovely, creamy, cheesy flavour.
Highly recommended.

 

[ivanvarian]

Get a decent blender and don't put the basil in until the last moment

 

[GO]

Don't forget the onions.I did.Bad scene.

 

[jillface]

ginger is really good in hearty vegetable soups or in carrot soup.

made a souper nice roasted pepper soup recently.
em rough recipe:
roast some red peppers for 40 mins or so
boil a couple of spuds
fry onions and garlic
blend all that shit together maybe add some milk or cream if it's a bit thick from the spuds
season with smoked paprika and lash in a blob of sour cream
now entering taste town, enjoy your stay

 

[ann post]

making this today:

Potato Parsnip Soup

Ingredients:

1 medium onion, chopped
2 parsnips peeled and chopped (about 2 cups)
2 potatoes, chopped (I leave the peel on, but you can peel 'em)
3 stalks celery, chopped up, leaves and all
1 tablespoon olive or vegetable oil
2 teaspoon dill weed
2 teaspoon ground fennel seed
lots of black pepper
4 cups water (or veggie stock), or 2 cups water and 2 cups soymilk
salt, to taste

Directions:

Saute onion in oil until translucent. Add chopped veggies and dill and fennel. Saute another 10 minutes. Add water or stock. If using soymilk, do not add until end. Simmer for about 30 minutes, or until veggies are all tender.

Puree, adding soymilk if using it. Taste to season. Really good with some rye croutons. You could throw carrots in if you like, as well.

Serves: 4-6

Preparation time: 15 minutes prep, 40 minutes cook time

there was a nice lady in the shop who said if i was making soup with celery i should leave the leaves on the celery as its the best part. Thats probably common knowledge to you's but to me its new information.

 

[Denny Oubidoux]

i made a nice parsnip soup a while back with pinto beans, almonds, blue cheese and various other things for seasoning. it was delish however i've tried it a couple of times since and it has been vile. this week i've been having pea and roast aubergine soup.