Re: Homemade Soups
Originally Posted by
Marj
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I have never made soup but really fancy giving it a try, love leeks so anyone willing to with a couple of receipts.
Talking of cold weather around the corner, first time this year I made porridge for breakfast, lovely, filling too.
Hi Marj
I make many of my vegetable soups the same way.
Slice veg/sweat/simmer for 20 mins/ liquidise/pass.
For some soups I cook a few finely sliced /chopped /grated vegetables in a separate pan and add them to the finished soup to add texture.
Make sure the vegetables you use are as fresh as possible for the best results.
Leek soup
5 leeks finely chopped using the green part too (except the last couple of inches which can give a bitter taste)
1 medium potato
2 sticks of celery .
Stock I use Marigold Organic Vegetable Bouillon
1 Ounce butter
Slice all the vegetables thinly,
Melt the butter in a large saucepan,
Sweat the leeks for a few moments the add the celery and potato,
Add boiling water I don't measure it but I guess it is about one and a half /two pints,
Add some of the Bouillon about a level tablespoon to suit your taste,
Cover and simmer for 20 mins,
Liquidise,
Pass through a sieve ( a soup ladle is best for pushing it through)
Add lots of black pepper, there is salt in the Bouillon.
You can add a couple of spoons of cream to the finished soup if you wish.
Mushroom is much the same. I use a mixture of button mushrooms / portabellos, a large onion all finely sliced also one small clove of garlic to bring out the flavour of the mushrooms.