25-09-2015, 06:13 PM
11
Re: Homemade Soups
I make loads of soups, too. Favourites with the family are carrot and lentil, and courgette and lemon. Both gorgeous.We have a very large veggie patch, so there's always plenty of veg knocking around to experiment with!
(We also have a fruit garden and a small orchard, but fruit soups haven't proved popular Chez Deb!)
25-09-2015, 07:32 PM
12
Re: Homemade Soups
Originally Posted by Meg
->
I am just off to make some leek soup for the freezer, the leeks are still wet with dew and so very fresh. I like to serve it with home made olive bread or melba toast
Talking of cold weather around the corner, first time this year I made porridge for breakfast, lovely, filling too.
25-09-2015, 10:56 PM
14
Re: Homemade Soups
Originally Posted by Marj
->
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.
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.
25-09-2015, 11:43 PM
16
Re: Homemade Soups
Originally Posted by Mups
->
Ooh, you are good, you lot. I still open a tin I'm afraid. 
I really ought to try this winter, didn't I. . .
26-09-2015, 08:23 AM
18
Re: Homemade Soups
Originally Posted by Meg
->
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.
Thanks also for taking the time to type it all out
26-09-2015, 10:33 AM
19
Re: Homemade Soups
Originally Posted by Marj
->
Thank you very much, I am about to print off and save.Thanks also for taking the time to type it all out
26-09-2015, 06:06 PM
20
Re: Homemade Soups
Another quick soupBroccoli
onion
Leek
Garlic
2 tablespoons of rice
Chicken Stock
Melt the stock cubes in 1 litre of boiling water, add chopped up broccoli, leeks, onion and garlic. Bring back to the boil and add the rice. Cook till all ingredients are soft. Season to taste and add a little milk then blitz in your blender to the consistency you prefer. Serve hot with parmesan shavings and nice crusty rolls (I don't like stilton)
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