Cracking ham and veggie soup to warm the winter cockles.
Start with a large pan and boil about 4 litres of water with a gammon or a ham bone/ pork ribs and a couple of chicken oxo cubes.
Add the following roughly chopped veg:
1/2 - 3/4 turnip (swede is best)
3 large onions
5 large carrots
1 leek
4 medium potatoes
Boil for a couple of hours and then add a cup of red lentils and a cup of split peas (optional)
Boil for another 45 minutes.
Remove the meat from the gammon or ribs and cut up. put back into the soup and blend all the ingedients using a hand blender. you can chose how chunky to keep the soup.
Enjoy !Has anyone got any good recipes for soup?
Fish Soup
3 cloves garlic, minced
1 large onion chopped
2 medium size carrots chopped
2 stalks celery chopped
2 tablespoons olive oil
1 tablespoon paprika
16 ounce can Italian plum tomatoes
1/2 cup dry white wine
1/2 teaspoon crushed red pepper
1/2 teaspoon crushed thyme leaves
1 bay leaf
2 eight ounce bottles clam juice
1 1/2 pounds of either flounder or sole cut into bite size pieces
1 tablespoon of anise-flavored apertif such as Richard or Pernod
1. Saute onions in olive oil until wilted. Add garlic and saute for another minute.
2. Add everything but fish and apertif.
3.Bring to a boil. Lower heat and simmer 15 minutes or until vegetables are tender.
4.Add fish and simmer 2 to 3 minutes. Stir in aperitif and serve immediately.
Note: If you want to make this ahead of time, do steps 1-3 in advance. Just before serving bring the soup back to a simmer and cook the fish just before serving.
I tend to use the veg that are left at the end of the week in any combination. Any root vegetable combine well (carrots, parsnips, swedes etc..) but I always add either a cut up potato and one large onion. Marrows, pumpkin and leeks are good too. French onion soup is delicious and easy. There is a gorgeous French soup made by simmering a pig's trotter overnight with a whole sliced cabbage, but obviously it would not suit a vegetarian. For delicate flavours you can use either asparagus or mushroom but these have to be thickened with flour, not with potato or onion. If you use chicken left overs, do not cook too long as the meat goes tough and tasteless. If you are desperate and in a hurry, fry a large onion, open a can of tomatoes, put in pan, add water, stock cube, a shake of mixed herbs and bring to the boil. Serve sprinkled with cheese, and crusty bread.
Use your imagination. You cannot fail with soup. The secret is in adding a stock cube rather than salt and let the soup rest a little in the pan before you serve it. Don't forget the pepper.
For specific recipes use Google.
try some of the soup nazi
try him on the net
';Hearty Pork Soup'; - 10 to12 servings
2 tbsp. olive oil or vegetable oil
1 lb. pork tenderloin; trimmed and cut into 3/4'; cubes
2 cloves garlic; minced
1 medium onion; chopped
4 medium carrots; sliced
2 cups fresh broccoli flowerets
2 cups sliced fresh mushrooms
1 cup sliced celery
10 cups water 2 tbsp. chicken-flavor instant bouillon
2 tsp. thyme leaves
1/2 tsp. pepper
1/2 tsp. herb seasoning
1/2 of a (1-pound) pkg. Creamette Rotelle; uncooked
In Dutch oven, heat oil. Add pork, garlic and onion; cook and stir until meat is cooked through. Add remaining ingredients except rotelle; bring to boil. Reduce heat; simmer 20 minutes. Prepare rotelle according to package directions; drain. Stir into soup; heat through. Refrigerate leftovers.
';Hearty Sausage Soup'; - 6 to 8 servings
2 tbsp. butter or margarine
1 lb. smoked sausage or polska kielbasa; cut up
1 large onion; chopped
2 cups sliced celery
2 cups sliced fresh mushrooms
2 medium carrots; sliced
1/2 medium green bell pepper; chopped
1 clove garlic; minced
3 tbsp. beef-flavor instant bouillon
1 tsp. thyme leaves
1/2 tsp. marjoram leaves
1/8 tsp. pepper
4 cups water
1/2 of 1-pound pkg. Creamettes Pasta Nuggets; uncooked
In large Dutch oven, melt butter; add sausage and next 6 ingredients. Cook until sausage is lightly browned; stir in bouillon and seasonings. Add water; bring to boil. Reduce heat; simmer 20 minutes. Prepare pasta nuggets according to package directions; drain. Stir into soup; heat through. Garnish as desired. Refrigerate leftovers.
Quickest easiest soup and it tastes great - Cream of Tomato and Basil Soup -
Into a pan place:-
2 cans of chopped tomatoes (cheap will do!), half a can of water, about 15 medium basil leaves, one teaspoon of sugar and one vegetable stock cube. Whizz with a hand blender 'til smooth. Heat soup, pour into bowls then add a swirl of cream to each one.
Delicious and takes four mins from beginning to end!
Tonight I wanted something heartier and had odds and ends. So I snipped one packet of back bacon into a pan, stirred til cooked, then added six large potatoes chopped, one medium carrot, chopped, one large onion finely chopped. I then poured on enough boiling water to almost cover the veg, and two ham stock cubes. Stirred it, put the lid on and simmered it for 25 mins. then mashed the soup a little with a potato masher. Hearty tattie soup with bacon mmmm!
I like to have Russian Borstch in winter.
%26lt;%26lt;%26lt;%26lt;%26lt; Russian Borstch %26gt;%26gt;%26gt;%26gt; Serves 6
3.5c. canned tomatoes
5 or 6 med.size potatoes cut in halves
1 large carrot cut fine
1 small peeled beet
salt to taste
1 small onion chopped
butter
4c. shredded cabbage
3/4c. sweet cream
0.5c. fresh green pepper chopped
2tbs. fresh or dried dill
1 celery chopped fine
2.5 qts. beef stock or water
1.5c. diced potatoes
black pepper
1) Put beef stock or water to boil in large kettle. Add 1/2 c. canned tomatoes. When stock is boiling drop in 5 or 6 med. size
potatoes, chopped carrot and the beet.
2) Heat 3 tbs butter in frying pan over medium heat, add chopped onion, cook till tender but do not brown. Add 3c. canned tomatoes and let simmer with onion and butter until thicken. Set to
back of stove.
3) Heat a separate frying pan with 2-3 tbs. butter to melt in, add 2c. shredded cabbage and stir fry till cooked, shred another 2c. and add later to the borstch.
4) When potatoes are tender in the pot, remove them to a bowl. Add 2tbs. butter, mash well then add 3/4c. sweet cream and mix well. Set aside.
5) Add 1.5c. diced potatoes and the remaining shredded cabbage to the stock. When diced potatoes are tender, pour onion-tomato-sauce in the pot, then add the cooked cabbage and the potato-cream mixture. Add 3 tbs. butter to the borstch. Stir well.
6) Add fresh chopped fine green pepper. Sprinkle 3tbs fresh or dried dill. Fresh dill gives better flavor. Remove beet one hour later after borstch is ready. Serve hot.
You may put chopped garlic in your soup bowl then pour the soup in and serve with breadsticks.
Yep
1. Get out of the house
2. Go to your local supermarket
3. Purchase a tin of Heinz Tomato Soup and a Crusty Baguette (optional)
4. Return Home
5. Open Tin and place contents into a Saucepan
6. Heat Soup on the Hob for 5/6 minutes or until bubbling
7. Place Soup in Bowl and Tear up Baguette
8. Add a pinch of Salt and enjoy!!!
This chestnut soup is to die for - I make it all the time and I could just about get through the whole lot myself in a sitting!
http://www.foodnetwork.com/food/recipes/鈥?/a>
I've not made the dumplings to go with it (or used chicken stock) because I'm vegetarian, but they sound really good too.
lentil soup
1 bag lentils
Water
1 large onion, chopped
3 carrots, sliced
2-4 cloves garlic, minced
1/4 tsp pepper
2 Tbsp parsley
2 cans diced tomatoes
Red wine vinegar
Wash lentils and place in pot with water to cover about 1'; over the top. Add onion, carrot, garlic, pepper and parsley. Mix well. Cook, covered, for one hour. Add tomatoes and a large amount of vinegar (I don't measure this, I just shake and shake until I think it's enough, but I can tell you it's a lot. If I don't add enough, it's kind of bland and dh won't eat it.). Cook for 30 more minutes. Serve with thick, crusty bread and a salad.
Of course, you can add celery, but I hate it, so I don't. I never use salt to cook with, but if you like it, add it at the beginning--I don't know how much, whatever you like. Enjoy!
a can of sliced water chestnuts, one can of butter beans, one cup mild salsa, one can stewed tomatoes, one can of corn, roast beef cubes in a can, one can of baby carrots, one can of tomatoe juice, one cube of Imperial margerine( I like it best) or half a cube of butter, 3 tsp. of sugar or 3 packs of sweetner, salt, pepper, some garlic to taste. Heat it all to a boil for a few minutes, good to go
Here is a quick and easy Potato Soup recipe and it is yummy.
Peel 2 potatoes and chop really small, put enough water in them to just barely cover them with a little salt.
When potatoes are done ( watch them carefully so they don't burn, but you want almost all of the water gone and the potatoes soft) Then add 1 can of canned milk(evaporated) and 1 can of cream soup(I use either celery or chicken) heat and serve with a dollop of butter on top and salt and pepper and saltine crackers.
Ingredients: 3 carrots, 2 medium pots, 4 veg stock cubes, small turnip, 1 small onion, 200g red lentils
1. Put 4 stock cubes into big pan and add the boiling water as recommend on packet per cube.
Put on the heat while stirring occasionally
2. Wash lentils then add to the stock mix
3. Grate carrots, pots and turnip
Add to the mix
4. Dice onion
Add to the mix
Wait until soup thickens and lentils soften (i don't soak my lentils over night) whizz it altogether with blender/hand blender and season to taste.
Very simple but my kids love it and so do i. Great for winter evenings, enjoy x
A friend makes this:
Chop up a selection of vegetables like parsnip, carrots, sweet potato or pumpkin, courgettes, etc. Boil in a pot of water for about 45 minutes until all veg. are soft. Mash them a little and perhaps add some salt, pepper or stock, like chicken or vegetable or beef.
You can use a machine to puree this into a creamy thick soup, or mash vegetables by hand with a fork and have a lumpy soup.
Serve with a good dollop of soured cream or Greek yoghourt, sprinkle with chopped parsley.
It is delicious!
CREAM OF CARROT SOUP:
6 to 8 (1 lb.) medium carrots, coarsely chopped
2 medium potatoes, peeled and diced
1 cup water
2 medium onions, chopped
2 garlic cloves, minced
1/4 cup butter or margarine
1/3 cup all-purpose flour
2 teaspoons salt
1 teaspoon sugar
6 cups milk
1 cup half-and-half cream
pinch of cayenne pepper
paprika to garnish
Place carrots, potatoes and water in a saucepan; cover and cook over medium heat until the vegetables are tender. Drain, reserving cooking liquid. In skillet, saute onions and garlic in butter for 10 minutes. Add flour; cook and stir for 2 minutes. Place carrots, potatoes, onion mixture, salt and sugar in food processor; cover and puree until smooth adding reserved cooking liquid as needed. Pour into a 3-quart saucepan or dutch oven. Stir in milk and heat through. Add cream and cayenne pepper; heat through. (Do Not Boil) Serve in bowls; garnish with paprika.
SOUPE A L'OIGNON AU FROMAGE (FRENCH ONION SOUP)
6 large onions (about 5 pounds), sliced thin
1/2 stick (1/4 cup) unsalted butter
1tablespoon all-purpose flour
1 1/2 quarts beef broth
twelve 1/2-inch-thick slices of French bread, toasted
3/4 pound coarsely grated Gruy猫re
In a large kettle cook the onions in the butter over moderate heat, stirring frequently, for 40 minutes, or until they are golden brown. Sprinkle the onions with the flour and cook the mixture, stirring, for 3 minutes. Add the broth slowly, stir the soup constantly until it comes to a boil, and simmer it, covered, for 20 minutes. Season the soup with salt and pepper. Put 2 slices of the toast in each of 6 heated soup bowls, top each toast with 1 tablespoon of the Gruy猫re, and pour the soup over the toasts. (To serve the onion soup gratin茅, arrange the 12 toasts on the bottom of a flameproof casserole, heap each of them with 1 tablespoon of the Gruy猫re and boil it under a preheated broiler about 4 inches from the heat for 3 minutes, or until the cheese is melted and bubbling.)
Serves 6.
CORN CHOWDER WITH SEAFOOD
2 CANS CREAM OF POTATO SOUP
2 CANS CREAM CORN
2 CANS WHOL KERNEL CORN (DRAINED)
1/2 STICK BUTTER
1 PINT HALF AND HALF
1 LB SEAFOOD (CRAB MEAT, SHRIMP,
CRAWFISH)
GREEN ONIONS
SALT AND PEPPER TO TASET
UP TO 1 TEASPOON CRAB BOIL
(THIS IS PERSONAL PREFERENCE-I USE 1 CAPFUL)
MELT BUTTER, ADD GREEN ONIONS,
ADD CORNS AND SOUP AND HALF AND HALF, SALT PEPPER AND CRAB BOIL THEN ADD YOUR SEAFOOD.
IN ABT 20 MIN YOU HAVE SOUP.
THIS IS A VERY BASIC SOUP, YOU CAN PLAY WITH THE RECIPE . YOU CAN USE A COMBO OF THE SEAFOOD OR JUST USE MORE OF YOUR FAVORITE....I ALSO TRIED USING CHICKEN SUBSTIUTING FAJITA SEASONING FOR THE CRAB BOIL AND
USING THE MEXICAN CORN OR THERE IS A CORN AND BLACKBEAN FROZEN VEGGIE BLEND I USED IN PLACE OF THE WHOLE KERNEL CORN.
NOTE--IF YOU USE CRAWFISH SOUP WILL HAVE A PINK COLOR
Throw EVERYTHING into a pot and cook until it smells good.
Chicken Broth with Rice and Shrimp Recipe
Source: The Mexican Gourmet
Serves 6
RECIPE INGREDIENTS
7 cups chicken stock
1/2 cup rice, well rinsed
1 teaspoon salt, optional
1/2 cup olive oil
4 tablespoons chopped cilantro
4 tablespoons minced serrano chiles
1/2 cup minced tomatoes
8 medium shrimp (prawns), cooked and minced
1 lime or lemon, cut into sixths
RECIPE METHOD
Bring the stock to a boil in a large saucepan and cook the rice for 15 to 20 minutes until it flowers. (To let the rice flower, or florear, means to boil it until the grains open and break apart). Add salt if desired.
TO SERVE: Set out the olive oil on the table and put each of the remaining ingredients in separate bowls. Ladle the soup into serving bowls and let each person add the other ingredients to taste, squeezing in a few drops of lime juice just before eating.
for vegetable soup
chop loads of vegetables up and thow in boiling how with water sauce pan. Put lots and lots of vegetables in
add chicken/beef stock cube.
Mix and stir and mix and stir.
Pour out
Liquidise
put on plate
lentil %26amp;tomato large pan of water 2 ham stock cubes lentils onion %26amp; leek salt tin of chopped tomatos.
Heinz Or Baxtors
put in a big pot filled with water, peeled potatoes, celery, carrots, chicken that has been cut into strips, onions maybe, dumplins (flour, sugar and water and baking soda made into little balls), a little bit of garlic and some chicken broth. cook till veggies are soft and chicken is cooked. pour in some bowls and enjoy.
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