Soup!

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humblebee
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Re: Soup!

Post by humblebee » Mon Oct 31, 2011 1:55 pm

Just made my first soup of the winter. Lots of veg and some pearl barley. Soup!

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Re: Soup!

Post by humblebee » Tue Jan 20, 2015 8:55 pm

How's your soup been this winter, Anorak?

I have discovered possibly the best soup ever: red lentil, carrot, roasted squash and tomato.

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Re: Soup!

Post by islandhopper » Tue Jan 20, 2015 9:17 pm

Haven't made nearly enough of it. It's proper cold now though so time to get back to the world of curried soups.

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Re: Soup!

Post by graysonscolumn » Wed Jan 21, 2015 9:51 am

We're in the early throes of going back on a soup drive at our place - possibly or possibly not influenced by that Horizon diet three-parter last week extoling its virtues.

Fortunately, we do a mean chicken, kale and orzo type thing, which has the additional plus of turning purple if we add the right sort of leaves to it. Simple pleasures....

Think some variant on pea and mint will be the next we try.

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Re: Soup!

Post by humblebee » Wed Jan 21, 2015 10:11 am

Green split peas are great, aren't they? You hardly need anything else with 'em in a soup. A teeny bit of garam masala works well.

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Re: Soup!

Post by Sylvie » Wed Jan 21, 2015 12:04 pm

Funnily enough, I was making soup yesterday and wondering whether there was an Anorak thread on the subject.

I made a spiced parsnip & cauliflower soup, which I'll be testing out this lunchtime. Toasting fennel & coriander seeds with tumeric, then grinding to a powder in a pestle & mortar was a bit of a faff, but hoping it'll be worth it. I usually stick to vegetarian soups, but not for any specific reason. I've made a honeyed carrot soup quite a few times and recently discovered courgette, potato and cheddar soup. It looks a bit like broccoli and stilton when it's blended. I really should get back into breadmaking then I can have some homemade bread or rolls to go with it.

Not tried green split peas yet, but will have to try that out!
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Re: Soup!

Post by Wheatabeat » Wed Jan 21, 2015 5:05 pm

humblebee wrote: I have discovered possibly the best soup ever: red lentil, carrot, roasted squash and tomato.
That sounds bloody brilliant Pete. Care to share the recipe?

I'm a bit more of a broth than a soup man if I'm honest. I think it's the texture that makes me gak a little when it's too thick and sludgey. I prefer a thinner, but intensely flavoured one.
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Re: Soup!

Post by humblebee » Wed Jan 21, 2015 11:12 pm

Wheatabeat wrote:
humblebee wrote: I have discovered possibly the best soup ever: red lentil, carrot, roasted squash and tomato.
That sounds bloody brilliant Pete. Care to share the recipe?
Um... well, it goes something like this...

1 large carrot or 2 small, sliced
Half a butternut squash, split and seeded
About a mug full of red lentils
Half a large onion or 1 small, chopped
1 medium potato, grated
A bit of leek and/or celery, chopped
Half a (400g?) tin of tomatoes
Ginger pulp
3 bay leaves
Herbs (dried, fresh, whatever - I've used a bit of dried basil with it, works well)
Olive oil
Salt and pepper
Veg bouillon powder or stock cubes
Henderson's Relish
Balsamic vinegar (optional)

Get the oven on about 225C. Drizzle olive oil into the halves of squash and roast in the top half of the oven.
Boil the lentils to a mush - 15 minutes or so should do. It should still have a bit of texture and stickiness rather than being totally liquid.
Sweat the onion, leek and celery, covered, in your favourite soup pan, in some olive oil (and butter if you're feeling transgressive) for 5 mins on a low heat, with the bay leaves.
Add the grated potato and 1tspn ginger pulp to the soup pan. Keep stirring for 2-3 mins. Don't let it stick.
Add the carrot, some boiling water and the bouillon powder/stock cube. Stir together, let it cook til the carrot is softened. Add the tomatoes.
Liquidise all of that and then stir in the cooked lentil mush.
Check the squash - when it's soft right through, it's ready. Scrape the flesh out from the skin with a spoon. Mash any big chunks with a fork. Stir it into the soup.
Add the herbs, season, add a splash of Hendo's and balsamic, then cover again and simmer for 10 mins or more. Check the seasoning. If it's OK, eat the soup. If it's not, adjust it a bit, and then eat the soup.

That's enough for maybe three people, I think.
I'm a bit more of a broth than a soup man if I'm honest. I think it's the texture that makes me gak a little when it's too thick and sludgey. I prefer a thinner, buintensely flavoured one.
Ah. You might need to be quite liberal with the water/stock bit back there, then.

I like the way the sticky, pulpy lentils and squash add some texture to the liquidised rest of it.

EDIT: You could just not liquidise, and leave it brothy, of course.
Last edited by humblebee on Thu Jan 22, 2015 3:54 pm, edited 1 time in total.

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Re: Soup!

Post by crystalball » Wed Jan 21, 2015 11:14 pm

A Thai-flavoured broth with noodles and tofu is one of the greatest things in the universe.

Made a Mexican soup the other night, with black beans, chipotle paste, veggie chorizo, lots of lime and a sort of fresh salsa with tomatoes, jalapeños and red onion on top (and crème fraiche). About three quarters of it was blended, the rest left intact for texture. It was good. Really, really good.

What a lovely thread. I'd better have some dinner now.

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Re: Soup!

Post by crystalball » Mon Jan 26, 2015 9:58 am

Made a thing for dinner last night that was nice. Can I tell you about it, Anorak?

So I got about 1.5 litres of boiling water and made some stock with celery, carrot, onion and peppercorns. Chopped some veggie chorizo, celery, an onion, two cloves of garlic and a carrot very finely and sweated them in a heavy pan with olive oil and a bit of rosemary. Added about half a carton of passata and two thirds of the stock and a drained can of borlotti beans. Added salt and pepper. Left it on low heat for about half an hour. Took about a third out and liquidised the rest. Added the rest of the stock and the bit that I took out, put the heat up a bit and broke about 6-7 lasagna sheets into rough pieces and added them. Ten minutes later, it was all ready. Added some more olive oil, let it rest for another 10 minutes and served with some toasted bread. So lovely, so lovely. It'd been even greater if I'd made my own passata, as usual, but no energy. You should give it a go, anyway.

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