Soup kitchen

longers

Veteran
This weekend I've been mostly making soup. Todays is Broccolli and Stilton.

16 pints of it!

It smells really, really good but won't be ready for another hour or so. (I'm waiting for the spuds to lob off).

Feel free to pop in for a mug or two about 7.30. :biggrin:

Best bring your own bread as the two rolls I've got won't go far.
 
Carrot and coriander is my fave, but I could drink pints of most, particularly fish soup (minus the bones, of course).
 

summerdays

Cycling in the sun
Location
Bristol
I have made tomato soup on Sat, and Spinach soup today, both grown in my garden. The tomato soup was fantastic ... the spinach was a bit too spinachy... I need something to dilute the flavour a little.
 

TVC

Guest
Leek and Potato for me:

Sweat a chopped leek in butter for 10, add one large diced spud.
Cover with 300ml of chicken stock (knorr cube)
Simmer 'till spud is done.
Add 200ml milk then blitz 'till smooth.
Reheat and season (white pepper 'cos you don't see the bits)
Remove from heat and stir in a small handfull of grated cheddar to taste.

Serves 2.
Yum:biggrin:
 
OP
longers

longers

Veteran
summerdays said:
I have made tomato soup on Sat, and Spinach soup today, both grown in my garden. The tomato soup was fantastic ... the spinach was a bit too spinachy... I need something to dilute the flavour a little.
Have you got spuds in the spinach soup? That might work.
 

frog

Guest
Made my weekly meals this morning. Carrot, Turnip, Onion and, Chicken stew. Few spices, a handful of pearl barley and some beans. If you want some you'd better hurry because I'm gong to have the spare for my supper with a little bread and butter

:biggrin:
 

summerdays

Cycling in the sun
Location
Bristol
longers said:
Have you got spuds in the spinach soup? That might work.
Yes - I had one but I might try two next time or another flavour?

My favourite soups are butternut squash or chickpea or mushroom ... mmm all lovely..... especially on a cold wet winter's day.
 

cisamcgu

Guru
Location
Merseyside-ish
The Velvet Curtain said:
Leek and Potato for me:

Sweat a chopped leek in butter for 10, add one large diced spud.
Cover with 300ml of chicken stock (knorr cube)
Simmer 'till spud is done.
Add 200ml milk then blitz 'till smooth.
Reheat and season (white pepper 'cos you don't see the bits)
Remove from heat and stir in a small handfull of grated cheddar to taste.

Serves 2.
Yum:biggrin:
Tried it tonight ... bloody lovely ... Mrs cisamcgu and I really enjoyed it - thanks :biggrin:


Andrew
 
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