04-05-2016, 11:23 PM
1
Make your Own (soup)
Why don’t people make their own SoupIt is so easy and is and tastes much better than tinned or cartons of soup.
You need Celery, Onion I large Carrot 1 Large Potato, Turnip or Swede all fresh, not cooked
Clove of garlic…. Optional
Chop up half a celery including the leaves
Chop the rest of the vegetables, carrots and small amount of swede or turnip all roughly chopped
First: Fry a small onion and garlic in a soup pan till lightly brown, add the other chopped vegetables
Add a Veg stock cube and one pint of water
Bring to boil and then simmer for 30 minutes
When it is cool blend it and process it to a smooth soup with a hand help Processor
Add more seasoning if required. Reheat in a small pan for one serving
Serve with Crusty bread or Croutons and grated cheese.
Croutons:
Cut stale bread into small pieces, put on a baking tray and drizzle olive oil and garlic salt on top. Cook in hot oven for 5 mins or until brown on top.
This soup will last three days in the fridge if you live alone
Probably three minutes if you don’t
05-05-2016, 09:14 AM
5
Re: Make your Own (soup)
Originally Posted by Azure
->
Why don’t people make their own SoupIt is so easy and is and tastes much better than tinned or cartons of soup.
I make lots of soup wouldn't dream of buying any. No stale bread croutons though I like homemade bread rolls or olive and tomato baguettes
05-05-2016, 11:53 AM
6
Re: Make your Own (soup)
Yep, count me in too, I make homemade soups. It's so simple it's a no-brainer TBH. No need to even contemplate for a second what nasties there might be in shop bought soups. This is one of my favourites:Celeriac and Pear with Stilton
As with most soups I begin by frying off an onion and 2-3 cloves of garlic in a little oil (I use avocado oil for high smoke point)
Then throw in 1 whole celeriac chopped and diced into 1 inch chunks, and 1 large jacket potato peeled and diced.
The potato will give the soup a nice thick texture rather than it being watery.
After frying the above off a little, mix up about 1 pint of vegetable stock using your usual stock cubes and add that to the pot and then I add more water until the veg is more or less covered.
Throw in about 4-5 pears peeled and diced and bring the whole thing to a boil and let simmer for about 30 mins.
Add salt and pepper to taste
Then blend the whole thing into a nice unctuous soup and put into containers for freezing.
When you come to serve, once the soup has been heated in the pan, throw in some crumbled chunks of stilton which will quickly melt and provide real depth of flavour.
05-05-2016, 01:32 PM
7
Re: Make your Own (soup)
Originally Posted by Realist
->
Yep, count me in too, I make homemade soups. It's so simple it's a no-brainer TBH. No need to even contemplate for a second what nasties there might be in shop bought soups. This is one of my favourites:Celeriac and Pear with Stilton
As with most soups I begin by frying off an onion and 2-3 cloves of garlic in a little oil (I use avocado oil for high smoke point)
Then throw in 1 whole celeriac chopped and diced into 1 inch chunks, and 1 large jacket potato peeled and diced.
The potato will give the soup a nice thick texture rather than it being watery.
After frying the above off a little, mix up about 1 pint of vegetable stock using your usual stock cubes and add that to the pot and then I add more water until the veg is more or less covered.
Throw in about 4-5 pears peeled and diced and bring the whole thing to a boil and let simmer for about 30 mins.
Add salt and pepper to taste
Then blend the whole thing into a nice unctuous soup and put into containers for freezing.
When you come to serve, once the soup has been heated in the pan, throw in some crumbled chunks of stilton which will quickly melt and provide real depth of flavour.
05-05-2016, 04:22 PM
10
Re: Make your Own (soup)
I make soup and always have some available either fresh or frozenI use all my end bits up.....bits of broccoli, cauliflower, carrots, swede, celery, cabbage and peppers etc.
Use the stems of broccoli and the leaves of cauliflower. ..too good to throw away.
Chop everything up stick in a large pan of water with a couple of stock cubes and a generous splash of passata and a teaspoon of sugar, bring to boil a simmer for an hour or so.
Thicken with cornflour and water mixture, check for seasoning.
Easy peasy and delicious!
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