Quizzes & Puzzles0 min ago
Talking Of Making Soup......
71 Answers
On Thursday, I made some Carrot and Coriander soup. I overdid it with the ground coriander as there was a lot of it after I had finished grinding the seeds.
It made my eyeballs sweat!
It made my eyeballs sweat!
Answers
I'll do my best Tilly, I just do it - serves about 4 and I freeze any unused helpings. Cut heavy green bits and roots off leeks (2 large or 3 small), remove outer layer, wash any grit out, cut lengthways, turn onto cut surface and cut lengthways again, then chop across into slices about half an inch wide. Peel spuds and cut into smallish pieces - about 12 oz., but it's...
19:08 Sat 13th Sep 2014
I'll do my best Tilly, I just do it - serves about 4 and I freeze any unused helpings.
Cut heavy green bits and roots off leeks (2 large or 3 small), remove outer layer, wash any grit out, cut lengthways, turn onto cut surface and cut lengthways again, then chop across into slices about half an inch wide. Peel spuds and cut into smallish pieces - about 12 oz., but it's not precise. Chop 1 small onion fairly finely. Use a couple of vegetable stock cubes (I use 1 veg. & 1 chicken) to make 1 and a half pints of stock.
Over a low heat melt a mix of butter (about 2oz) in a pan with some oil to prevent the butter burning. Add chopped leeks and onion and let the mix slowly soften and become translucent, stir occasionally. I find this can take longer that you would think, possibly 15/20 mins. ,which is why I make a lot and freeze it. Don't let them go brown. When ready, tip the spuds in, add the stock and bring to the boil until potatoes are very tender (I stick a fork in and if the potato breaks away it is fine). Season to taste (or as your doctor has ordered if you are on low salt).
At this point I use a hand blender to mush everything up a bit, whilst retaining chunky texture, and Robert is your father's brother! If you like 'cream of' soup then this is the point at which to add some milk or single cream, but a warning is that once cream/milk is added it does not freeze well.
Seriously, just relax and enjoy soup-making. I used to follow recipes slavishly, but you can make soup from almost anything. Left-over roast veg. make a tasty soup.
Hope this helps, have fun!
Cut heavy green bits and roots off leeks (2 large or 3 small), remove outer layer, wash any grit out, cut lengthways, turn onto cut surface and cut lengthways again, then chop across into slices about half an inch wide. Peel spuds and cut into smallish pieces - about 12 oz., but it's not precise. Chop 1 small onion fairly finely. Use a couple of vegetable stock cubes (I use 1 veg. & 1 chicken) to make 1 and a half pints of stock.
Over a low heat melt a mix of butter (about 2oz) in a pan with some oil to prevent the butter burning. Add chopped leeks and onion and let the mix slowly soften and become translucent, stir occasionally. I find this can take longer that you would think, possibly 15/20 mins. ,which is why I make a lot and freeze it. Don't let them go brown. When ready, tip the spuds in, add the stock and bring to the boil until potatoes are very tender (I stick a fork in and if the potato breaks away it is fine). Season to taste (or as your doctor has ordered if you are on low salt).
At this point I use a hand blender to mush everything up a bit, whilst retaining chunky texture, and Robert is your father's brother! If you like 'cream of' soup then this is the point at which to add some milk or single cream, but a warning is that once cream/milk is added it does not freeze well.
Seriously, just relax and enjoy soup-making. I used to follow recipes slavishly, but you can make soup from almost anything. Left-over roast veg. make a tasty soup.
Hope this helps, have fun!
-- answer removed --
guillie I hate broad beans but OH loves them and insists on growing them. I've found that if you cook them, slit the outer casing and pop out the inner halves they make a very good omelette (with requisite eggs, of course). It takes a bit of time, but it keeps him happy, they taste OK and I'm sure they're good for me.
I'll give your soup idea a try, thanks.
I'll give your soup idea a try, thanks.
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