DG_HMFC Posted September 18, 2013 Share Posted September 18, 2013 As the soup weather is coming back in, and fast, what's everyone's favourite? I'm making a smoked ham broth this week to get me back into the swing of things - can't beat this time of year. Quote Link to comment Share on other sites More sharing options...
Steve_Jersey_HMFC Posted September 18, 2013 Share Posted September 18, 2013 (edited) Magic, I like to make some on a Sunday that does me for lunches for the week Carrot and Leek is a favourite of mine also Roasted Butternut Squash or Curried Parsnip My sister got me "The Soup Bible" couple Christmas ago, lots of wee ideas in there Whatever I make, I like to make it hot with some chilli or curry powder, nothing nicer on a winters day than a hot soup to look forward to at lunch Edited September 18, 2013 by Steve_Jersey_HMFC Quote Link to comment Share on other sites More sharing options...
plastic_bas Posted September 18, 2013 Share Posted September 18, 2013 My mother bought me a soup kettle a month or so ago. Possibly the greatest invention of all time For what it's worth, Parsnip soups are the best. Curried or Apple in particular Quote Link to comment Share on other sites More sharing options...
joe.gausden Posted September 18, 2013 Share Posted September 18, 2013 Heinz Tomato for me Partial to my mothers home made Lentil though. Nice and thick, sticks to the ribs Quote Link to comment Share on other sites More sharing options...
Boy Daniel Posted September 18, 2013 Share Posted September 18, 2013 Mines is Cullen Skink here's a simple Recipe Smoked Haddock Water 1 Onion 1 pint of milk Mashed Potato Salt and pepper 25g butter Quote Link to comment Share on other sites More sharing options...
The Mighty Thor Posted September 18, 2013 Share Posted September 18, 2013 (edited) Lentil made with a ham hough. Soup for starter and then the hough with cabbage and mashed tatties after. Lovely! Edited September 18, 2013 by The Mighty Thor Quote Link to comment Share on other sites More sharing options...
redm Posted September 18, 2013 Share Posted September 18, 2013 (edited) Soup season arrives exactly at the same time as scarf season and Bovril season. Love it. Made spicy tomato and basil the other weekend, I have a real difficulty making anything tomato based without chucking in either chilli or cayenne these days. I'll be back on soup duty this weekend I reckon. Anyway: Spicy Tomato & Basil Chopped tomatoes Tomato puree Oregano Garlic Red onion (soften them up first in olive oil and/or butter) Sugar Salt/cracked black pepper Cayenne if you like a kick Worcestershire sauce (again, I like a kick!) Stock Water Fresh chopped basil (add this when soup is done and you're blending it up) Eat with cheese toasties. It's the law. Edited September 18, 2013 by redm Quote Link to comment Share on other sites More sharing options...
gorgiegirl Posted September 18, 2013 Share Posted September 18, 2013 Love it... last week I had Winter vegetable, cauliflower & broccoli, Spiced carrot & lentil. Going to make Yellow split pea & French Onion this week. The nicest soup I have ever had was blue cheese with caramelised onion from First Coast in Dalry. What I would do to get that recipe. Quote Link to comment Share on other sites More sharing options...
Maroon Sailor Posted September 18, 2013 Share Posted September 18, 2013 Pea and Ham Quote Link to comment Share on other sites More sharing options...
redm Posted September 18, 2013 Share Posted September 18, 2013 My favourite soup is probably my mum's ham and lentil. I've made it loads of times now but it's never quite as good. This winter I shall be perfecting my wild mushroom soup and french onion. Might try and get down a broccoli/cauliflower soup too. The ones I've made in the past have always been just that bit too thick - needed a knife and fork to get through them. Quote Link to comment Share on other sites More sharing options...
Angry Haggis Posted September 18, 2013 Share Posted September 18, 2013 My mother bought me a soup kettle a month or so ago. Possibly the greatest invention of all time For what it's worth, Parsnip soups are the best. Curried or Apple in particular After reading the reviews of this on Amazon that my friend looks da bomb. Ordered. Quote Link to comment Share on other sites More sharing options...
DG_HMFC Posted September 18, 2013 Author Share Posted September 18, 2013 My mother bought me a soup kettle a month or so ago. Possibly the greatest invention of all time For what it's worth, Parsnip soups are the best. Curried or Apple in particular Have to get myself one of those, looks brilliant. Quote Link to comment Share on other sites More sharing options...
systemx Posted September 18, 2013 Share Posted September 18, 2013 Havent stopped making soup this year.Vegetable this week with a sliced fennel bulb for a wee change.I really enjoy Sunday afternoons making my soup and appreciate the recipes posted here.As far as I,m concerned anything goes with soup. Very encouraging that as many people continue to make home made soup.Just bought my lassie a big pot and a drum of Marigold stock powder now that shes in her own flat. Quote Link to comment Share on other sites More sharing options...
Templeton Peck Posted September 18, 2013 Share Posted September 18, 2013 Just made my first batches of winter. One of roasted red pepper and chorizo and the other of cabbage and noodle miso. Quote Link to comment Share on other sites More sharing options...
hmfc_liam06 Posted September 18, 2013 Share Posted September 18, 2013 My mother bought me a soup kettle a month or so ago. Possibly the greatest invention of all time For what it's worth, Parsnip soups are the best. Curried or Apple in particular Is it true about the starchy soups? If so, I'm best avoiding! Quote Link to comment Share on other sites More sharing options...
Regal Kingston Posted September 18, 2013 Share Posted September 18, 2013 Love making soup - anybody reading thinking that they might get into it should head down the shops and get the big pot oot! Recently followed a Nigel Slater recipe fr Butternut Sqaush soup which was very easy; One butternut squash one big onion tablespoon of paprika veg stock (about 500ml) Peel the squash and keep the shavings as croutons which will crisp up in the oven Chop the quash (removing the seeds) Sweat with onion and a little olive oil then add the stock and blend. season to your liking. Quote Link to comment Share on other sites More sharing options...
Neilson's Shank Posted September 18, 2013 Share Posted September 18, 2013 Maxed out on green pea and ham last winter, give it a break for a while it will be chicken broth to the fore this year. Say it silently but my wife's is nearly as good as my mothers and that is a high standard. Quote Link to comment Share on other sites More sharing options...
Steve_Jersey_HMFC Posted September 18, 2013 Share Posted September 18, 2013 This thread is making me hungry Its pure baltic today even here in Jersey I'm tempted to pick up some veg on the way home and make a wee soup, although having said that the Mrs said she'll make a thai curry the night Quote Link to comment Share on other sites More sharing options...
Rudi Skacel Posted September 18, 2013 Share Posted September 18, 2013 Nothing beats Smoky Bacon and tomato soup. Just brilliant Quote Link to comment Share on other sites More sharing options...
redm Posted September 18, 2013 Share Posted September 18, 2013 Just made my first batches of winter. One of roasted red pepper and chorizo and the other of cabbage and noodle miso. Ooh, can you share recipes for these please? Quote Link to comment Share on other sites More sharing options...
His name is Posted September 18, 2013 Share Posted September 18, 2013 The missus is making carrot + onion with chilli and garlic, braw! Quote Link to comment Share on other sites More sharing options...
Ray Gin Posted September 18, 2013 Share Posted September 18, 2013 Ooh, can you share recipes for these please? Here's one I've made before. Rather tasty: http://allrecipes.co.uk/recipe/4169/roasted-tomato--pepper-and-chorizo-soup.aspx Quote Link to comment Share on other sites More sharing options...
Templeton Peck Posted September 18, 2013 Share Posted September 18, 2013 (edited) Ooh, can you share recipes for these please? Chop red peppers and roast in oven with some olive oil. Meanwhile chop onion, garlic and chorizo and sweat them in a pan. Add chicken stock, red peppers and a can of chopped tomatoes, and bring to boil. Whizz it up and add a some single cream. Hey presto! For the miso, bought some of it in Tesco. Used the 5 sachets in a pot of boiling water. I had soba noodles leftover and used them with a chopped up cabbage, carrot and mushrooms. It looked a bit thin so I added a splash of soy sauce and chucked in a few baby corn left over from last nights tea. I had seen this online which was the inspiration... http://www.chow.com/...-udon-miso-soup Edited September 18, 2013 by Templeton Peck Quote Link to comment Share on other sites More sharing options...
Currahee! Posted September 18, 2013 Share Posted September 18, 2013 Pea and Ham Oh yes. Homemade though. Quote Link to comment Share on other sites More sharing options...
Say What Again Posted September 18, 2013 Share Posted September 18, 2013 In winter, no soup compares to a pot of chicken and rice. Quote Link to comment Share on other sites More sharing options...
Gizmo Posted September 18, 2013 Share Posted September 18, 2013 Anyone got a decent recipe for a chinese-style chicken noodle soup? (NAE sweetcorn!). Also any recipes that use sweet potatoes? Otherwise I'll stick to the tried and tested that I always make. Quote Link to comment Share on other sites More sharing options...
Cade Posted September 18, 2013 Share Posted September 18, 2013 Tomato, courgette, chorizo and chilli at the moment. Smashing. Quote Link to comment Share on other sites More sharing options...
Beverley Posted September 18, 2013 Share Posted September 18, 2013 Lionel did you try my sweet potato and chorizo one. Think I gave the recipe last year Quote Link to comment Share on other sites More sharing options...
Gizmo Posted September 18, 2013 Share Posted September 18, 2013 Lionel did you try my sweet potato and chorizo one. Think I gave the recipe last year No, I was quite boring/predictable in my soup making last year, need to get a bit more adventurous! Quote Link to comment Share on other sites More sharing options...
Say What Again Posted September 18, 2013 Share Posted September 18, 2013 Anyone got a decent recipe for a chinese-style chicken noodle soup? (NAE sweetcorn!). There's a decent one on BBC Good Food that I made a good while back. in fact, as I always say on these recipe threads, look no further then that site. At the very least bookmark it and use it as a starting point. Hunners of cracking and unusual soups on there. I'm sure I made bacon, cabbage and cheese (maybe?) soup from there. It was excellent. Quote Link to comment Share on other sites More sharing options...
The White Cockade Posted September 18, 2013 Share Posted September 18, 2013 when I lived in Cape Town a bowl of butternut squash soup from one of the market stalls during the winter was mega I like potato soup, cream of tomato soup, lentil soup, pea soup Quote Link to comment Share on other sites More sharing options...
jambogaz1968 Posted September 18, 2013 Share Posted September 18, 2013 Nothing beats Smoky Bacon and tomato soup. Just brilliant Recipe Quote Link to comment Share on other sites More sharing options...
Steve_Jersey_HMFC Posted September 18, 2013 Share Posted September 18, 2013 Anyone got a decent recipe for a chinese-style chicken noodle soup? (NAE sweetcorn!). Also any recipes that use sweet potatoes? Otherwise I'll stick to the tried and tested that I always make. I use a Jamie Oliver recipe for Thai soup with prawns but interchangeable with chicken Ingredients (quantity based on 2 people large portions): 1 Chicken breast(sliced)/6 king Prawns (sliced) lemongrass-1 stalk ginger-2 cm chilli, red 1 medium/large garlic-2 bulbs spring onion-4/5 medium coriander-medium bunch lime-3/4 for juice and wedges beansprouts-small handful glass noodles stock (chix or fish) fish sauce/soy sauce heat stock and add the lemongrass sticks (i.e. cut stalk in half) add finely chopped garlic and ginger, and half of finely chopped chillis to the stock add fish/soy sauce splash to stock steam the beansprouts and leave to cool finely slice the spring onion and add to roughly chopped coriander stalks and all toss spring onion, coriander, beansprouts and remaining chilli in a bowl and squeeze some lime juice over it if using prawns just add to the stock for few minutes to cook, if chicken pre poach it to ensure its cooked discard lemongrass, add glass noodles to the stock, turn off heat and leave to stand for 5 mins squuze some more lime juice over the soup, season to taste (add more fish/soy sauce if necessary too) then place the prawns/chicken and noodles into bowls and ladle some broth over, add a handful of the coriander etc salad over the top and serve with lime wedge. Quote Link to comment Share on other sites More sharing options...
Coco Posted September 18, 2013 Share Posted September 18, 2013 Oh yes. Homemade though. No, from a chicken. Quote Link to comment Share on other sites More sharing options...
Lancashire_Lou Posted September 18, 2013 Share Posted September 18, 2013 I like the idea of soup but I get bored of it halfway through. The consistency & eating methods are too repetitive. Quote Link to comment Share on other sites More sharing options...
1874robbo Posted September 18, 2013 Share Posted September 18, 2013 My mother bought me a soup kettle a month or so ago. Possibly the greatest invention of all time For what it's worth, Parsnip soups are the best. Curried or Apple in particular Bought one of these from Costco a wee while back. Great piece of kit. Quote Link to comment Share on other sites More sharing options...
Hugh Phamism Posted September 19, 2013 Share Posted September 19, 2013 (edited) My homemade New England Clam Chowder gans doon brawlies... Edited September 19, 2013 by Hugh Phamism Quote Link to comment Share on other sites More sharing options...
Ribble Posted September 19, 2013 Share Posted September 19, 2013 My 2 favorites to make are Thai Tom Yum and I also do a curried Lentil & Ocra soup! Quote Link to comment Share on other sites More sharing options...
redm Posted September 19, 2013 Share Posted September 19, 2013 Here's one I've made before. Rather tasty: http://allrecipes.co...orizo-soup.aspx Chop red peppers and roast in oven with some olive oil. Meanwhile chop onion, garlic and chorizo and sweat them in a pan. Add chicken stock, red peppers and a can of chopped tomatoes, and bring to boil. Whizz it up and add a some single cream. Hey presto! For the miso, bought some of it in Tesco. Used the 5 sachets in a pot of boiling water. I had soba noodles leftover and used them with a chopped up cabbage, carrot and mushrooms. It looked a bit thin so I added a splash of soy sauce and chucked in a few baby corn left over from last nights tea. I had seen this online which was the inspiration... http://www.chow.com/...-udon-miso-soup Smashing, thanks. Red pepper and chorizo it is this weekend then. I shall report back Quote Link to comment Share on other sites More sharing options...
redm Posted September 19, 2013 Share Posted September 19, 2013 I like the idea of soup but I get bored of it halfway through. The consistency & eating methods are too repetitive. That's the sort of problem easily fixed by adding a toastie to the equation. Probably cheese based. Cheddar cheese toastie for tomato based soups, gruyere/emmental or similar for french onion or whatnot. Make a substantial meal out of it. Quote Link to comment Share on other sites More sharing options...
Gorgiewave Posted September 19, 2013 Share Posted September 19, 2013 I like to throw in wee bits of raw garlic. The flavour seems to permeate the soup. Dried rosemary and basil through it. I'm trying to find stocks that don't involve a lot of salt. I think herbs and spices are the way to avoid salt. Quote Link to comment Share on other sites More sharing options...
Steve_Jersey_HMFC Posted September 19, 2013 Share Posted September 19, 2013 I like to throw in wee bits of raw garlic. The flavour seems to permeate the soup Another great method is to roast a few unpeeled garlic bulbs then squeeze out the garlic and add to the soup, adds a fantastic flavour Quote Link to comment Share on other sites More sharing options...
Gorgiewave Posted September 19, 2013 Share Posted September 19, 2013 Another great method is to roast a few unpeeled garlic bulbs then squeeze out the garlic and add to the soup, adds a fantastic flavour I was given a plate of chips in Madeira made with roasted unpeeles garlic and they were tremendous. I'll give that a whirl. Quote Link to comment Share on other sites More sharing options...
fordy Posted September 19, 2013 Share Posted September 19, 2013 As the soup weather is coming back in, and fast, what's everyone's favourite? I'm making a smoked ham broth this week to get me back into the swing of things - can't beat this time of year. That'll do for me mate ! The wife makes it, brilliant. Quote Link to comment Share on other sites More sharing options...
redm Posted September 19, 2013 Share Posted September 19, 2013 I was given a plate of chips in Madeira made with roasted unpeeles garlic and they were tremendous. I'll give that a whirl. Were they coated in the garlic pre or post oven baking? I'm not even a massive chip fan but that sounds tremendous. Add on some cracked black pepper....wow..... Quote Link to comment Share on other sites More sharing options...
Gizmo Posted September 19, 2013 Share Posted September 19, 2013 Some nice ideas to try, definitely soup weather today! Quote Link to comment Share on other sites More sharing options...
The Great Khali Posted September 19, 2013 Share Posted September 19, 2013 Chop red peppers and roast in oven with some olive oil. Meanwhile chop onion, garlic and chorizo and sweat them in a pan. Add chicken stock, red peppers and a can of chopped tomatoes, and bring to boil. Whizz it up and add a some single cream. Hey presto! Mate, I've just made this soup and all I can say is. Wow. Even my mrs, who isn't the most adventurous when it comes to food, demolished a bowl Cheers Quote Link to comment Share on other sites More sharing options...
Gorgiewave Posted September 19, 2013 Share Posted September 19, 2013 Were they coated in the garlic pre or post oven baking? I'm not even a massive chip fan but that sounds tremendous. Add on some cracked black pepper....wow..... Roasted with - among - the chips. Enough chips for two people and maybe a dozen cloves of garlic among them, with oregano on top. Spectacularly good. I ate them all myself, though, because of a prior falling out with my darling, faultless girlfriend. Quote Link to comment Share on other sites More sharing options...
redm Posted September 19, 2013 Share Posted September 19, 2013 Roasted with - among - the chips. Enough chips for two people and maybe a dozen cloves of garlic among them, with oregano on top. Spectacularly good. I ate them all myself, though, because of a prior falling out with my darling, faultless girlfriend. You? Argumentative? I don't believe that... So the garlic was roasted in amongst the chips. Right. So did you peel and then eat the cloves with the chips or did they just 'infuse' the potato or what? I'm confused. (Am I being thick?) Quote Link to comment Share on other sites More sharing options...
Gorgiewave Posted September 19, 2013 Share Posted September 19, 2013 You? Argumentative? I don't believe that... So the garlic was roasted in amongst the chips. Right. So did you peel and then eat the cloves with the chips or did they just 'infuse' the potato or what? I'm confused. (Am I being thick?) It started because I said I wasn't going to argue back... Anybody who doubts this can have a week in central Madrid with free accommodation and chips and soup prepared by Gorgiewave to see her and me and us. My image makeover, if you will. Garlic infused in, not eaten. The taste gets around. Quote Link to comment Share on other sites More sharing options...
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