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Started by Vendor on Nov 28, 2017 8:45:10 PM
Soup.

I prefer mine tinned, but I'm sure other soups are available.

Off you go, then.

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Bromio - 28 Nov 2017 20:47:37 (#1 of 120)

I am just about to try my own French onion soup which I have never made before. It's just simmering now. Not bothering with all that floaty bread and Gruyere nonsense, just shaved Parmesan will do me and some toast, maybe.

Dementor - 28 Nov 2017 20:49:49 (#2 of 120)

If you add cooked minced lamb to an undiluted tin of Campbell's Cream of Mushroom and simmer it for a decent while ... well it's lovely with some boiled spuds and garden peas.

thisonehasalittlehat - 28 Nov 2017 20:50:54 (#3 of 120)

Not another soup thread. How many do we need! !!!?

FGBFGB - 28 Nov 2017 20:51:23 (#4 of 120)

There are never too many soup threads.

thisonehasalittlehat - 28 Nov 2017 20:52:09 (#5 of 120)

There must be at least two now!!

deadmanwalking23 - 28 Nov 2017 20:53:50 (#6 of 120)

Campbell's Cream of Mushroom

Can you still get that?

WibbleAgain - 28 Nov 2017 20:55:27 (#7 of 120)

I recently made this soup, with powdered lemon grass, and without the chilli, and used low fat coconut milk instead of stock. I didn't bother with garnish. It's lovely and I'm going to make it again:

https://cooking.nytimes.com/recipes/1018491-butternut-squash-and-green-curry-soup?regi=1&join_cooking_newsletter=false&
register=google


I didn't use to like butternut squash, and now I'm a convert.

Dementor - 28 Nov 2017 20:58:11 (#8 of 120)

Yeah, dead - £1 in most supermarkets. Often used as a good base for casserole dishes.

Shabbyman - 28 Nov 2017 21:09:22 (#9 of 120)

Garbage soup tonight. Stock from Sunday's chicken plus cooked & raw spuds, cabbage, parsnips, carrot, garlic. Dried basil, onion powder, butter for flavour, s&p and lemon juice. Buzzed up with a hand blender when cooked and that's dinner and lunch for two for about 60p.

FluffyKitten - 28 Nov 2017 21:17:15 (#10 of 120)

I <3 soup, I really do.

Tenesmus - 28 Nov 2017 21:20:19 (#11 of 120)

You sit on soup?

Natascha - 28 Nov 2017 21:24:58 (#12 of 120)

I feel that it is time to make the soup thread a Thing.

Anyway, I cooked some broccoli and stilton tonight; sweated down a couple of sticks of celery with an onion in olive oil until the onion was beginning to caramelise, added a chopped head of broccoli (quite a large one, including the stalk) and a potato peeled and cut into 1 cm dice and let that sweat a bit, then added about 750 ml of stock made a little strong (it would normally have been about 1 L with two stock pots). I let that simmer away until the potato was suitable crumbly, then whizzed it all down and added some cheese with the pot on the minimum heat until all the cheese had all melted.

The reason I wanted to put this recipe up was, however, the spicing that I did.

For a reason which I will not go into, as it is lengthy and pointless, I have some allspice, which is a key ingredient in Jamaican jerk seasoning. So I added about eight crushed all spice berries at the frying onion stage, with half a teaspoon of coriander powder (freshly made from seed) to increase the sweetness of the onion. I was reckoning on the bitterness of the broccoli and the stilton later being enhanced by the allspice /coriader caramelised onion / celery mixture It wasn't quite right until I added copious amounts of thyme and a smidge of crushed chili. Then it was cracking - just enough to enhance the broccoli and stilton mixture.

That is my soup story. I have about three more. Is anyone interested?

Yes, dear reader. I have just cooked Jamaican Jerk stilton and broccoli soup.

Vendor - 28 Nov 2017 21:26:19 (#13 of 120)

This thread is rubbish. Mods, please delete.

FluffyKitten - 28 Nov 2017 21:27:12 (#14 of 120)

You sit on soup?

No, I consume it with pleasure and reverence, you life-support system for a hemorrhoid.





That Stilton soup recipe sounds fabulous, Natascha. Sadly Stilton is very hard to find here. To my knowledge there is only one brand available, and I don't know if it's any good.

Natascha - 28 Nov 2017 21:27:46 (#15 of 120)

NO! I shall man the barricades; bar the door with upended kitchen chairs, sharpen the knives, etc. Nobody shall come between me and my soup thread.

Vendor - 28 Nov 2017 21:28:52 (#16 of 120)

heh.

Natascha - 28 Nov 2017 21:29:06 (#17 of 120)

Man, this isn't the old Soup thread. It is a new Soup. thread. Mods! Ban and delete.

Vendor - 28 Nov 2017 21:31:09 (#18 of 120)

As I said on the other thread, the old SOUP and <space>SOUP threads are gone. This is your home now.

Natascha - 28 Nov 2017 21:31:55 (#19 of 120)

Souper.

Is glum at the lack of thread hygiene.

Natascha - 28 Nov 2017 21:34:07 (#20 of 120)

It doesn't really matter how good the stilton is, FK. Any old stilton would do, probably. You need a cheese with the metallic, bitter acidity that stilton has. That goes very well with sweet stuff (e.g. wine) - in this recipe, the broccoli is the bridging flavour between the stilton and the watchamacallit, caramelised celery and onion mixture (with added allspice, coriander, thyme and chili).

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