Souper

[Vagus]

I made a pan of soup yesterday…leftover cold potatoes, some past their best carrots, and four leeks. All boiled up with a stock thingy and then a can of borlotti beans added. It was very bland.
Sooo, I added some Worcester sauce, English mustard, balsamic vinegar, a good squeeze of tomato purée, sriracha sauce, a heaped teaspoon of ground black pepper, and some salt.
What a difference! There’s enough for tonight too, with some fancy bread.
Do you always follow a recipe when making soup or do you make ‘fridge bottom soup’ using leftovers and veg almost ready to throw out? I never follow a recipe.

[maggiebee]

Oooh, love bottom of the fridge soup. Just throw in whatever is there, add some lentils and a couple if ham stock cubes - sorted.

[calmck]

Always bottom of the fridge. Grandkids love it.
As well as stock cube I add some olive oil. Sometimes curry powder, sometimes some red wine left overs.

[Arrods]

You should have added a stone from the garden!

Remember the children’s story about the tramp who made delicious stone soup?

[Vagus]

Oh yes, hadn’t thought of adding lentils. Or curry powder. Or stones!!!! :)

[DTCwordfan]

half and half but most recipes get an addition - stock always homemade. I had a batch made yesterday from the carcass of an Italian roast chicken that I had cooked on Sunday, so there are pots of stock now in the fridge, old stock used for a chicken and mushroom risotto last night.

[DTCwordfan]

sorry freezer not fridge....!

[jourdain2]

Leek &Potato soup - I follow Delia Smith's recipe (it's delicious). Tomato & basil or anything like that, I always make-up. At the moment I'm looking at a leftover bulb of fennel and musing.....
any suggestions welcome. :)

[Hazlinny]

When I make Minestrone, anything goes!

[DTCwordfan]

as to fennel, how about this:

https://www.theendlessmeal.com/creamy-roasted-fennel-and-carrot-soup-with-black-garlic-fennel-oil/

[DTCwordfan]

Vagus - Hopkirk posted this one recently, 'Friends of an old boy hire a lady of the night for his 90th birthday. She arrives at his door, throws open her coat, and says, “I’m here to give you super sex!”

The old man thinks a second and says “I’ll take the soup.”'

I have no idea what flavour it was, maybe carrot and as such maybe there was cumin there....

[sandyRoe]

It wouldn't be soup without a few sticks of celery chopped into it.
I start with a tin of chopped tomatoes, a tin of chick peas, a cup of lentils, and 3 cups of water. Then a tablespoon of Swiss bouillon powder. Then potatoes, carrots, and onions. Finally, a pinch of salt and a good grinding of pepper.
That makes 6 or 7 decent portions.

[Vagus]

Sandy, I do like celery in anything but I didn’t have any for this soup. Yours sounds very tasty and nourishing, I often add some kinds of beans or chickpeas…I love chickpeas..for their protein and filling.
Yep, Haz, pasta is often added to the pan, that’s when I call it minestrone :)

[pastafreak]

Vagus...you might like this Italian bean and pasta soup. My mum often made it for Friday night dinner. I absolutely loved it.

https://www.theguardian.com/food/2019/oct/16/how-to-make-perfect-pasta-e-fagioli-felicity-cloake

You can go straight to the recipe! Use it as a guide, but it's really quite basic peasant food.

[jourdain2]

Thanks DTC, that looks delicious and we both love garlic - I'll have a go at that. :)

[Vagus]

Thanks pasta x