Discussion
I made some quite nice celery soup last week.
Chop three sticks of celery, one leek, and one small spud. Heat a lump of butter up (about 2.5 times the size of an oxo cube), then fry the veg in a covered pot in the butter for a while (about 5-10 mins). I avoided lifting lid and just gave them a shake to keep some moisture in.
Add chicken stock (about 1.5 mugs full) and milk/cream (about 0.5-0.75 mug). Said to add celery seeds but I didn't have any. Season and simmer until everything's soft. Blend and bring back to hot.
Warmed me up nicely
(Measures from memory so common sense may need to be applied
)
Chop three sticks of celery, one leek, and one small spud. Heat a lump of butter up (about 2.5 times the size of an oxo cube), then fry the veg in a covered pot in the butter for a while (about 5-10 mins). I avoided lifting lid and just gave them a shake to keep some moisture in.
Add chicken stock (about 1.5 mugs full) and milk/cream (about 0.5-0.75 mug). Said to add celery seeds but I didn't have any. Season and simmer until everything's soft. Blend and bring back to hot.
Warmed me up nicely
(Measures from memory so common sense may need to be applied
)Dibble said:
No.Google for James Martin's recipe on the BBC Food website. Way, way better than Delias.
He uses red wine as opposed to white and also includes Balsamic Vinegar.
Saffron soup http://uktv.co.uk/food/recipe/aid/514660 its basiclly leek and potato with saffron but it delivers a lovely rich soup for not a lot of effort.
Smoked Salmon/Trout Soup - I had this in a restaurant in Helsinki and had to try it at home.
Sweat an onion in some olive oil until soft.
Add a litre or so of fish or chicken stock.
Add a few cubed potatoes.
Simmer until potaotes are cooked.
Add hot smoked salmon/trout.
Big pinch of dill.
Turn heat down and add small pot of cream.
Serve with Rye bread and butter.
Sweat an onion in some olive oil until soft.
Add a litre or so of fish or chicken stock.
Add a few cubed potatoes.
Simmer until potaotes are cooked.
Add hot smoked salmon/trout.
Big pinch of dill.
Turn heat down and add small pot of cream.
Serve with Rye bread and butter.
Pea and HAm - Hugh Fearnley Whittingwotsit does a good one in his latest book. V similar recipie here.
http://www.rivercottage.net/recipes/split-pea-and-...
Or a fresh pea and mint soup - using frozen peas works well.
For this go for a bag of peas (around 400g) 2oz butter, couple of garlic cloves (sweatted in a little oil first to take the oomph out) and a handful of mint leaves (take out the stalks).
Boil the peas add to blender with butter, sweatted garlic oil from garlic pan mint and salt and pepper. Blend. Add Chicken / Veg stock (or water from the cooked peas) to thin it down. Yum...
http://www.rivercottage.net/recipes/split-pea-and-...
Or a fresh pea and mint soup - using frozen peas works well.
For this go for a bag of peas (around 400g) 2oz butter, couple of garlic cloves (sweatted in a little oil first to take the oomph out) and a handful of mint leaves (take out the stalks).
Boil the peas add to blender with butter, sweatted garlic oil from garlic pan mint and salt and pepper. Blend. Add Chicken / Veg stock (or water from the cooked peas) to thin it down. Yum...
I have started doing roasted butternut squash and chilli soup, cheap to buy the ingredients, easy to prepare, and tastes absolutely amazing.
Chop a butternut squash up into approx 1" chunks, (This gets easier with practice, trust me!) place in a decent sized ovenproof dish with some nice olive oil and a little salt and pepper, and roast at approx 180 until slightly softened and starting to colour, normally about 45 mins or so for me.
While this is happening I finely chop 1 large or 2x small onions, a few cloves of garlic and soften in a little olive oil. This needs to be done in a big pan as the squash will be joining it soon. Chop up one decent sized red chilli and chuck that in with the onion and garlic.
You can now chuck your softened and roasted butternut squash in, and then you need some vegetable stock. I normally use half a litre or so. Simmer this until the squash is soft, then remove from the heat, and get stuck in with your stick blender. I like to add a coupe of tablespoons or so of double cream.
Voila.
Chop a butternut squash up into approx 1" chunks, (This gets easier with practice, trust me!) place in a decent sized ovenproof dish with some nice olive oil and a little salt and pepper, and roast at approx 180 until slightly softened and starting to colour, normally about 45 mins or so for me.
While this is happening I finely chop 1 large or 2x small onions, a few cloves of garlic and soften in a little olive oil. This needs to be done in a big pan as the squash will be joining it soon. Chop up one decent sized red chilli and chuck that in with the onion and garlic.
You can now chuck your softened and roasted butternut squash in, and then you need some vegetable stock. I normally use half a litre or so. Simmer this until the squash is soft, then remove from the heat, and get stuck in with your stick blender. I like to add a coupe of tablespoons or so of double cream.
Voila.
Soup is a bit of a moveable feast here.
Take whatever veg you have lying around, chop it up, sweat it in some butter or olive oil, cover in stock (usually veg but tomatoey soups are good with beef stock) - ring the changes see what you like. Simmer for half an hour or so and blitz with stick blender. Add additional milk/cream/creme fraiche if it seems appropriate. Add chilli/curry spices as you feel like. Sometimes I make a vat of soup and then add chilli the next day to change it
Also add red split lentils to give a bit more bulk and also potato which bulks as well.
Nice mixes...butternut squash (and/or carrot) - after experimentation I peel my squashes as I preferred the soup.
Cauliflower and bacon
Lentil, tinned tomato, bacon & chilli
Parsnip
Mix of carrot, parsnip, swede.
Celariac and potato is lovely as well.
I also make a beef soup out of left over stew, take the meat, some of the veg/pearl barley/beans etc. out of the stew, add a bit more water to the gravy if necessary and blitz, return the meat and vet/beans/barley and you've got a really nice chunky beef soup from the leftovers that you probably would have binned!
Take whatever veg you have lying around, chop it up, sweat it in some butter or olive oil, cover in stock (usually veg but tomatoey soups are good with beef stock) - ring the changes see what you like. Simmer for half an hour or so and blitz with stick blender. Add additional milk/cream/creme fraiche if it seems appropriate. Add chilli/curry spices as you feel like. Sometimes I make a vat of soup and then add chilli the next day to change it
Also add red split lentils to give a bit more bulk and also potato which bulks as well.
Nice mixes...butternut squash (and/or carrot) - after experimentation I peel my squashes as I preferred the soup.
Cauliflower and bacon
Lentil, tinned tomato, bacon & chilli
Parsnip
Mix of carrot, parsnip, swede.
Celariac and potato is lovely as well.
I also make a beef soup out of left over stew, take the meat, some of the veg/pearl barley/beans etc. out of the stew, add a bit more water to the gravy if necessary and blitz, return the meat and vet/beans/barley and you've got a really nice chunky beef soup from the leftovers that you probably would have binned!
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