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  1. #1
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    Default Soup ideas

    Hi everyone,

    I was wondering if anyone had some great soup recipes they wanted to share? While I like to think I'm a decent cook in a lot of other areas, my soup repertoire consists of 1.. leek and potato.

    Any recipes appreciated!

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    I make:

    Asian style chicken
    Cauliflower and bacon
    Broccoli and leek
    Pea and ham
    Lamb/beef and barley
    Minestrone
    Pumpkin (heaps of variations)

    If you're interested in any of those let me know and I'll write up the recipes for you.

  3. The Following User Says Thank You to cakeish For This Useful Post:

    GM01  (25-02-2012)

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    I do a Maple Roasted Pumpkin Soup.

    Peel and chop pumpkin into small pieces. Place on oven tray. Drizzle with maple syrup and salt and pepper to taste. Roast in oven until soft.

    Use food processor or stick blender to mush pumpkin. Add cream and some chicken stock to get required consistency (depends if you want it thick or runny). Mix until well combined and smooth.

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    GM01  (25-02-2012)

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    Oooh cauliflower & bacon and brocolli & leek sound delish!

    Thanks!

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    Quote Originally Posted by GM01 View Post
    Oooh cauliflower & bacon and brocolli & leek sound delish!

    Thanks!
    Here we go....I generally play around with these recipes...the trick is to add the kinds of seasonings you either have in the pantry, or like!

    They are both good at using up left over vegies, and are good for easy late-night dinners when you are exhuasted, as they are so simple and fairly fool-proof.

    Cauli and Bacon:

    Roughly chop cauliflower, including stalk. (I normally use one large or two small). And some peeled potatoes.

    Put in deep saucepan and cover with either enough water + 1 chicken stock-cube or a half-half mixture of water and bought chicken stock. I find if you use straight chicken stock from the supermarket it is too salty, but if you make your own it should be okay.

    You can also add one or two garlic cloves to the water.

    Boil until mushy and the water has reduced some. Puree. Put back on stove to warm through.

    In a small fry pan, fry up some onions (I use spring onions), bacon and garlic. Corn off the cob is nice too. Or I use parma ham or proscuitto if I am being more gourmet!

    To the cauliflower, add a generous dash of milk or cream, some fine white pepper and a generous fine grating of parmesan cheese. Stir till warmed through.

    Serve in bowls, topped with bacon mixture, a swirl of cream and some parmesan.



    Broccoli and Leek.

    In a deep saucepan saute sliced leek and some garlic in a generous amount of butter until soft and sweet. I often add some sugar here (just a generous pinch) as it sweetens up the dish and helps the leeks caramelise.

    Roughly chop some broccoli (including stalks). Add to leek mixture, with about 2 medium potatoes (peeled and chopped). Top up with chicken stock. Bring to boil, and when broccoli is bright green and just tender, remove some (about 1/3) of the florets for serving later.

    Boil until broccoli is very tender, and puree. Add a dash of cream/milk, season to taste and re-add the non-mushy florets for some bright colour and texture.

    If you want a bright green soup, my nan says to add some bicarb and sugar before boiling the broccoli, but I have always been too worried of over-doing the bicarb and getting that funny taste. She always cooks her normal broccoli like that, so I am sure the balance is there somewhere!

    The broccoli soup needs more salt than the cauliflower. You can bulk out both by using more spuds.

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    I am a basic cook with basic recipes....

    Pumpkin and bacon soup.

    Roast 1/2 a pumpkin, 2 potatoes, 1 onion and 4 slices (diced) of bacon or a few handfuls of diced bacon. Season before you roast with parpika ( opt small shake of season all or garlic) Blend and serve with a dollop of cream or sour cream.
    You can boil if you prefer but roasting is much nicer.


    End of the week soup.

    Whatever veggies are in the bottom of the fridge, diced meat, 2 tins of diced tomato's, 2 ltrs of beef stock if your meat red or chicken stock for chicken, herbs and spices cook in the slow cooker
    My fave is zucchini, yellow squash, and carrot with a diced steak with lots of mixed herbs, season all and garlic.

    Thick chicken and corn soup
    2 chicken breasts diced
    2 onions diced
    2 pkts mins noodles crushed (seasoning and all)
    2 cans of creamed corn
    2 ltrs of chicken stock
    Put it all in the slow cooker on low for 6 hrs

  9. #7
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    My current fave is Broccoli, Spinach and Potato Soup. Its so easy and very tasty!

    1 brown onion
    750g broccoli cut into florrets
    150g baby spinach
    400g potato cut into cubes
    4 cups of veg or chicken stock
    Sour cream

    Sweat the onion in butter until translucent, add the potato and broccoli, cover with stock and simmer until veg is tender. Add baby spinach for 2 minutes or until wilted. Blend, add a dollop of sour cream to each bowl.

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    Subbing


 

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