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Food Friday: Soup 
3rd-Oct-2008 02:17 pm
tomato
Should be feeling rushed today, but I don't. Odd.

You know, I am in possession of more than my share of root vegetables.

They're taking over my kitchen.

I will probably make soup, seeing as it is raining (but out of a blue sky, wth?) and quite brisk.

I usually make borscht, but I'm feeling like trying something new.
It doesn't even have to be with root vegetable, I can always have them on the side, roasted.

What's your favourite soup recipe?
comments 
3rd-Oct-2008 01:31 pm (UTC)
I don't have a recipe exactly -- but soup/stews are my specialty! I always have homemade stock in the freezer and then I just use whatever veggies are in the veg box. Sometimes I add soy sauce and rice noodles. Sometime I add barley. Sometimes I add pasta.

My secret ingredient is a spoonful of dijon mustard in the stock pot.

We eat a lot of soup and stews!
3rd-Oct-2008 01:32 pm (UTC)
Hmmm, homemade stock. I have been getting much better at improvising soups, so I should get onto the stock thing. Any good ideas for making a veggie stock?
3rd-Oct-2008 01:41 pm (UTC)
Ok try variations on this theme.

Fry an onion, celery, carrot, potato, any other root veggies that you might have in a stock pot with olive oil. Add any herbs you would like to flavour it then cover with about 3 pints of water. Bring to the boil - and this is where I add the dijon mustard, or you can add tomoto puree or marmite depending on what flavour you would like.

Boil for an hour - cool, strain and freeze in batches.

Hop it helps
3rd-Oct-2008 03:35 pm (UTC)
Cheers!
3rd-Oct-2008 01:31 pm (UTC)
Funnily enough, I just sorted all my recipes (the ones on A4 paper, which are mostly from the organic veg box) by topic - as in, 'I have x and I have to figure out something to do with it!'

AD is fond of hot blood soup (poss. because of the name...) which uses lots of beetroot.
3rd-Oct-2008 01:32 pm (UTC)
I love potato bisque. I bet you could do something similar with various root veggies.
3rd-Oct-2008 01:52 pm (UTC)
my favourites are ridiculously thick 'cream of' style soups, particularly potato, cauliflower/cheese, broccoli, mushroom.
3rd-Oct-2008 04:29 pm (UTC)
indeed - the thicker, the better :)
3rd-Oct-2008 01:56 pm (UTC)
My fall favorites are Pumpkin bisque and sweet potato stew/chili with black beans. Yum. :)
3rd-Oct-2008 05:29 pm (UTC)
Haha, when I was in Moldova for that mission trip thingy with Pastor C, I loved borsht!!! In the US, I'd have to say black bean soup is always a favorite :)
3rd-Oct-2008 06:12 pm (UTC)
root vegetables? Soup? Yum!!

My personal vote would be for potato-leek (served cold its Vichyssoise and still yummy in Fall, and hot its comforting and wonderful all winter).

Or anything involving potatoes and parsnips and heavy cream. *joy*

Have I mentioned that I'm a total carb addict?
3rd-Oct-2008 06:41 pm (UTC)
Soup of the moment is beef stew, but it's entirely inappropriate for you, alas.

Favorite soups I make: Butternut squash with cumin (and garlic and onions and tastiness), momma's broccoli-cheddar. If you'd like either recipe, I'll happily provide :)
3rd-Oct-2008 07:31 pm (UTC)
The one I most often make is "whatever leftover vegetables we have" soup, which always contains a lot of broccoli stalk (finely sliced to break up the fibres before stashing in the freezer), sometimes cauliflower stalk too, carrots, onions and red split lentils. That's the core, but often I put in a leek, some turnip, a potato, or whatever else I can find that needs to be used up. I've sometimes used a tin of beans (adzuki, pinto or something) if I had run out of lentils.

I start the stock mostly with fresh herbs from the garden, and half an Oxo cube per pot because J likes it that way. He likes soup much saltier than I do.

Recently we were given some of a relative's tomato glut and had a lot of apples on hand, and found a recipe for tomato and apple soup in Delia Smith's Complete Cookery Course. It's surprisingly nice. Probably the first soup I've ever made from a recipe. (And I adapted it a bit to use non-meat stock.)
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