Mmmmm......Soup
Discussion
Well it has been grey and wet oop North today, coupling that with the fact that the gf sneakily put the heating on last night, had me feeling all autumnal!
So a nice soup it was, Butternut Squash, leeks and onions.
Squash roasted for 45 mins with a bit smoked paprika added to well sweated onions and leaks, drowned in a couple of pints of chicken stock, blitzed and damn nice even if I do say so myself.
So lets have those soup combos folks...
So a nice soup it was, Butternut Squash, leeks and onions.
Squash roasted for 45 mins with a bit smoked paprika added to well sweated onions and leaks, drowned in a couple of pints of chicken stock, blitzed and damn nice even if I do say so myself.
So lets have those soup combos folks...
Im a fan of Nigella's tomato and onion rustic soup..
http://www.nigella.com/recipes/view/tomato-soup-23...
http://www.nigella.com/recipes/view/tomato-soup-23...
Parsnip soup with mustard and cheese
A hefty one for a cold night.
Sweat an onion, two cloves of garlic, and two large parsnips in butter until the edges of the parsnips are golden.
Add a teaspoon of chilli flakes, a teaspoon of ground turmeric, and a dusting of plain flour.
Stir and cook the 'rawness' out of the flour.
Add 1 litre veg/chicken stock and simmer until the vegetables are soft.
Blend with a stick blender, add 120 ml (or half a cup) single cream, plus 2 tbs grainy mustard.
Bring to a low simmer, then drop in the cheese. 100g/4oz diced cheese (any sort will do but I like mature cheddar).
Serve immediately with hunks of crusty bread.
A hefty one for a cold night.
Sweat an onion, two cloves of garlic, and two large parsnips in butter until the edges of the parsnips are golden.
Add a teaspoon of chilli flakes, a teaspoon of ground turmeric, and a dusting of plain flour.
Stir and cook the 'rawness' out of the flour.
Add 1 litre veg/chicken stock and simmer until the vegetables are soft.
Blend with a stick blender, add 120 ml (or half a cup) single cream, plus 2 tbs grainy mustard.
Bring to a low simmer, then drop in the cheese. 100g/4oz diced cheese (any sort will do but I like mature cheddar).
Serve immediately with hunks of crusty bread.
escargot said:
Soup is akin to voting lib dem. you might get a strange sense of contentedness but ultimately it's completely pointless.
No,No,No. I beg to differ.It's a great time of year for making soup. The veg patch is coming on stream and the more exotic veg is relatively cheap. I've also had a brood of chickens mature and and 6 were cockerels.
In the last couple of weeks I have made (for the freezer)
Minestrone.
Leek and Potato.
Chicken noodle.
Spicy Chinese Noodle.
Stilton.
Cream of Wild Mushroom. (Picked locally)
All in about 12 portion batches.
Pheasant broth,Parsnip and Smokey bacon Lentil to come later.
There is nothing like a bowl of soup to warm you up after being out all day in the Winter.
One thing I have found. If freezing soup, Leave any pasta/noodles out and add when re-heating. They disintegrate in the freezer.
Made this yesterday: http://mynewroots.blogspot.co.uk/2012/09/cashew-co...
Possibly the best soup I've ever had, alongside Delia's french onion soup.
Possibly the best soup I've ever had, alongside Delia's french onion soup.
mrsshpub said:
Karyn said:
^^ That looks awesome, but I have no idea how "raw" cashews might differ to the bags of cashews I buy currently?
Look for them in Asian food shops or in the Asian food sections of bigger supermarkets.Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff