Love my mums creamy pumpkin soup..if that's all I had to eat id be happy
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23-04-2013 23:06 #31
24-04-2013 05:52 #32
Pea and ham soup
Chicken noodle soup
Chicken mulligatawny soup (sure it's not authentic but omg delicious)
Barley and veg soup
24-04-2013 09:25 #33
YUM! Thanks for the ideas ladies! I'm going to give a few of them a crack over the next few weeks
24-04-2013 09:32 #34
24-04-2013 09:40 #35
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24-04-2013 10:15 #36
24-04-2013 10:36 #37
3 bacon rashers, chopped
1 medium onion, finely chopped
1 litre (4 cups) chicken stock
60ml (¼ cup) cream
2 tablespoons chopped fresh parsley
1 tablespoon thyme Cut cauliflower into flowerets. Combine bacon, thyme & onion in large saucepan, cook, stirring, until onion is soft. Add cauliflower and stock, bring to boil, reduce heat, simmer, covered, for about 20 minutes (or microwave on HIGH for about 10 minutes) or until cauliflower is soft.
Blend or process the mixture in batches until smooth. Return the soup to saucepan, bring to the boil, add cream and parsley, reheat soup, stirring constantly, without boiling.
The Following User Says Thank You to joalisha For This Useful Post:
24-04-2013 10:41 #38Senior Member
- Join Date
- Aug 2009
I've been looking for a recipe for years, and I'm hoping someone here knows how to make it.
Anyone has a recipe for swiss chicken soup?
24-04-2013 10:42 #39
I do a roast pumpkin and garlic soup. I roast some pumpkin, garlic and onion until soft. Put in a pot with chicken/vege stock. Add seasoning and any spices you want and blend. (I use a stick blender) Reheat and add some cream if you want. Last time I used Philly cream for cooking and it was really nice.
24-04-2013 10:47 #40
Potato, leek and bacon soup:
Boil some chopped white potatoes in a pot of chicken stock (or vegetable stock if you want).
Fry up garlic, a whole chopped leek, and 3 bacon rashers chopped into small pieces until the leeks are soft and the bacon has some colour to it. I fry it up in butter for flavour!
When potatoes are soft, use a stick blender to blend them up to mush and add 3/4 of the leek and bacon and blend up too.
Add some water to thin it out a bit (or it will turn into mashed potato) to soup consistency and stir through the rest of the leek/bacon.
Add salt and pepper to taste, and 2 big table spoons of sour cream.
Eat hot with a bit of parmesan on top! Yummo!
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