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[pepe]

I love soup, any of you have any nice recipies?

[Egluntyne]

My absolute fave is Watercress and it's dead easy!

 

1. Finely chop an onion and fry until translucent in oil or butter, whichever you prefer.

 

2. Add 2 cloves of garlic, finely chopped (do not allow to burn).

 

3. Add 8 or so small potatoes ( they don't have to be New Potatoes, but about the size of them), each cut into 4. skins on or off, its up to you.

 

4. Add 1-1 1/2 litres of stock (of your choice) or water and bring to simmering point.

 

5. When potatoes are almost cooked add a bag of watercress and let it cook very gently until spuds done.

 

6. Whizz until smooth and season.

 

7. You can add a swirl of cream and a sprig of Watercress as a garnish if you want it to look pretty.

 

8. Enjoy!

[Lesley H]

I love mushroom and lentil

 

onion, chopped, garlic - as much as you like, mushrooms...a good double handful, a single handful of continental lentils and veg stock (a cube in a jug of water will do.

 

soften onions/garlic in a little oil, add the rest and simmer until lentils are soft (about 25mins) then wizz up with a hand blender...easy peasy lemon squeezy.

[Looney]

Erm, I make "whatever veg is in the fridge and freezer soup"!

 

Usually gently cook the hard veggies (onion, pots, carrots, swede) in a bit of butter for a few minutes then add a couple of pints of vegetable stock, a squeeze of orange juice, a pinch of ground ginger and salt and pepper and some pearl barley. I also add some herbs (again, whatever is in my fridge - recently this has been rosemary!)

 

Leave to simmer for oh, about an hour-ish and then add softer veg like fine beans, broccoli, sweetcorn until they (and the pearl barley) are tender.

 

Sometimes I eat it like that as a sort of vegetable stew or if I can be bothered I blend a bit together to make the soup a bit thicker.

 

As you can tell, cooking isn't an exact science in my house!

[Egluntyne]

Update: Mushroom and Lentil soup.

 

 

Veeeeeerrrrry nice indeed. (I thickened it a bit with 2 small potatoes.)

 

Will be adding this to my repertiore. (sp?)

[Linda]

I like to use potatoes to thicken my soups too, Egluntine. I think you get a lovely texture with them.

 

I make nettle soup in exactly the same way as your watercress soup. Just add half a carrier bagful of freshly picked baby nettle leaves instead of the watercress. It turns out a lovely rich green colour and I'm sure it must be very good for you!

[Cinnamon]

I make a wicked Minestrone soup - it goes something like this.....

 

You fry off one of those packs of pancetta with one chopped onion.Then add about half a cauli 2 stalks of chopped celery,,a couple of carrots & courgetts chopped up & a couple of chopped potatoes,& fry for a bit longer until it starts to brown off.

Then just pour in some water, so there is enough to cover & a tablespoon of Bouillon, & simmer for about 40 mins.

Then add a couple of big handfuls of spinach & some of that tiny pasta you can get for soup & simmer until the pasta is cooked.

Top with some parmesan or pesto.

 

It is gorgeous & also freezes well. You can also add dried or baked beans to make it go further, but this makes a big batch as it is