In Need Of Soup Recipes

[Ribbit]

I love soup, but as much as I am very fond of Mr Heinz I am in the mood for a bit of home made stuff. So has anyone got any really nice recipes... lentil soup maybe, or a nice leek and potato?

I await your replies with saucepan in hand :thumbs:

Ribbit http://www.boiledsprouts.com/ratgrin.gif

[Annabel]

Do youlike Butternut squash, Ribbit? i have a lovely recipe that uses it...but you will have to wait until i get home and find it!

[Bonkers Mad!!!]

Leek and Potato soup.

Serves: 6

Ingredients
8 leeks
4 large potatoes
1 medium onion
4 tbsp oil
1 and 1/4 pints vegetable stock
1/2 pint milk
Salt & pepper


1. Slice the leeks and roughly chop the potatoes and onion. lightly fry the vegetables in hot oil.

2. Add the stock and season with salt and pepper. Bring to the boil, cover and simmer for 20 minutes until the vegetables are soft.

3. Stir in the milk.

liquidiser until smooth.

Reheat gently before serving.

;)

[Annabel]

:thumbs: :thumbs: BM, yummy!

[Rosie Q]

BUTTERNUT SQUASH AHD SWEET POTATOE SOUP
4 medium sized onions
1 Butternut squash
2 Sweet potatoes
2 Vegetable stock cubes
salt and pepper

Chop ingredients, cover with water and boil. Put in a blender. Re-heat when ready to eat it. Very nice!

[sp54]

Mmmm, think I'll try BM#s leek and potato soup.

I used to make a lovely lentil soup all the time, but lost the recipe a few years ago. If anyone has a nice lentil soup one, I'd love to have it. :thumbs:

[Domestic Goddess]

http://bestsmileys.com/cooking/1.gif Domestic Goddess's Fabulous Lentil Soup!!

Cockles need warming? Give this a try!!!

1 dessertspoon of sunflower oil
1 large onion, finely chopped
2 cloves of garlic, crushed
2 large carrots, peeled diced
2 celery sticks, washed and diced
3 medium potatoes, peeled and diced
parsley stalks chopped
16 oz (450 g) green lentils, washed
1 cup green peas (fresh or frozen)
2 to 2 half pints ( aprox. 1100ml =1400 ml) vegetable stock
1 tablespoon tomato purée
salt and freshly ground pepper

1 sweat the chopped onion over gentle heat in the oil until glazed
2 add celery, carrots and parsley stalks and sweat gently with the onion
3 add vegetable stock and tomato purée, salt and pepper, bring to boiling point
4 put in the washed lentils, bring back to boil then let it simmer for 20 minutes
5 add the potatoes and peas and let it simmer for another 30 or 40 minutes
6 check seasoning and garnish with chopped parsley


Bon Appétit

[sp54]

HURRAH for DG :thumbs: :notworthy: :notworthy:

:chef: I think I should rename myself Hell's Kitchen or something. Should've known DG would come up trumps :lol:

[Bonkers Mad!!!]

DG, that sounds lovely :thumbs: i love lentil soup.

[Domestic Goddess]

Watercress Soup

1/2 onion finely chopped

1 leek, 2 outer layers removed, sliced

15 g unsalted butter

1 medium potato, peeled and finely sliced

800 ml boiling water

4 large bunches of watercress, stalks removed

1 handful of spinach, stalk removed

750 ml iced water(500 ml water plus 250 g ice)

Sea salt and freshly round white pepper


Making the soup base. Over a low heat, in a large saucepan, soften the onion and leek in half the butter for 5 minutes.
Add the sliced potato and boiling water and season with 10 pinches of salt and 2 pinches of white pepper. Boil fast for 10 minutes, until the potato is tender, then leave to cool.

Cooking the watercress. Over a low heat, in a medium saucepan, cook the watercress and the spinach in the remaining butter for 2-3 minutes, until wilted. Add the iced water to stop the cooking, then combine with the soup base.

Finishing the soup. Puree in a blender until very smooth, then strain through a sieve into a clean pan. Reheat gently, then taste and correct the seasoning if necessary.

[Domestic Goddess]

Minestrone Soup

I love making this in the autumn especially on Bonfore Night!
Wams you up really quickly!! Also a great way to get veggies into children!

¼lb red lentils
1 onion
2 cloves garlic
1 courgette
1 carrot
1 red pepper
¼lb sliced mushrooms
2 tablespoons tomato pureé
1 can tomatoes
Dash red grape juice
1 teaspoon basil
1 teaspoon oregano
2oz spaghetti
Salt & pepper
Fresh parsley
1½ pints vegetable stock

Method

Chop the onion, crush the garlic and fry in olive oil until softened.
Thinly slice the courgette, carrot and red pepper, add to the onion and cook on for a further 10 minutes.
Slice the mushrooms, add to the pan along with the dried herbs and seasoning, fry until softened.
Pureé the tomatoes and add to the pot along with the lentils, stock, tomato pureé and grape juice.
Bring to the boil, reduce the heat and simmer for ½ an hour.
Break the spaghetti into pieces and add to the pot, simmer for ¼ of an hour.
Add the parsley, reseason and serve.

[sp54]

:blush: :bigeyes: :cry: Dg, hun, you're making me feel inferior now :hihi: :lol: :cry:

:hihi: :lol: only joking ;) B) :thumbs:

[annoyed1971]

Believe it or not, this soup is the only thing I've ever "cooked" and it is absolutely delicious. The recipe uses Chicken stock cubes but I'm sure it would be just as nice with Veggie stock. Alos, because it contains evaporated milk rahter than cream, it's not quite as fattening, but still tastes really creamy. I usualy leave out the celery but add a bit more onion but that's just personal taste.

Enjoy!

Carrot Soup (serves 6, 200 calories per portion)

Ingredients:
675g/1 1/2lb carrots, sliced
1 Onion, chopped
2 celery sticks (optional)
25g / 1oz butter or margarine
25g / 1oz plain flour
900ml/1 1/2pints chicken stock
1 x 400g / 14oz can evaporated milk
2 teaspoons lemon juice

• Cook the carrots in boiling slated water for 15 minutes, then drain them.
• Chop the onion and celery and fry in the butter or margarine until softened, but not browned.
• Reduce the heat and stir in the flour.
• Add the carrots.
• Slowly add the stock and evaporated milk, stirring continuously.
• Add the lemon juice.
• Bring to the oil, reduce the head and simmer gently for 5 minutes.
• Season to taste.
• Blend the soup in a liquidizer, then return it to a saucepan and reheat.
• Pour the soup and garnish with grated carrot and chopped parsley.


:chef: :chef: :chef: :chef: :chef: :chef: :chef:

[Lady Penelope]

:) Aw you lot are brilliant compared to me...but listen by big sis gave me some old copies of 'Supercook' remember them? :unsure:

Well here is a good old Italian one I found for our Ribbit :blush:

Pistou - Italian vegetable soup

A warming soup made with vegetables and spegheti, Pistou (pee-stoo) is given it's distinctive flavour by the addition of garlic and basil, pounded together. Serve with crisp bread. (best known for fighting colds and virus and evil spirits (oh alright then I made that bit up :lol: )

1 1/2 pints water
1 tsp salt
1 lb French beans chopped
4 medium pototoes peeled and cubed
14oz tin of chopped tomatoes
1/2 tsp black pepper
4 oz speghetti
2 garlic cloves
3 tbs chopped fresh basil
2 tbs olive oil
2oz Parmesan cheese (fresh)

Fill a large pan with the water and salt. Place the pan ove high heat, bring to boil. Add the beans, pots, tomatoes and pepper. Reduce heat, cover, simmer till tender.

Uncover the pan, add speghetti. Cook for further 10 mins or till 'al dente'

Place garlic and basil in mortar. Pound together, add the oil and 2 tbs of the soup till combined.

Once the speghetti is cooked, stir the garlic and basil mixture into the soup.

Ladle the soup into warm bowls and sprinkle with the Parmesan. Serve at once ;)

Hope you feel a bit better now Ribbit with all these recipes.

Mr Ribbit you are going to be a very busy bee with Ribbits shopping list for the next few days :lol:

LPxxx