Mmm soup sub.
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20-04-2015 18:50 #21
20-04-2015 19:20 #22Senior Member
- Join Date
- Oct 2014
I make potato and leek and pumpkin soup
about 6 average sized potatoes (or 600-800 grams)
2 big leeks
a big ish onion
garlic cloves crushed (to taste)
around 1 cup of milk (give or take)
bit of butter
chicken stock (I use powdered, 800 ml of water and about 3 tbpn of powdered stock)
fry leek, onion and garlic til soft,
add potatoes and stock, boil til soft then puree with a stick mixer
return to pan and slowly add milk while stiring til soup is as thick or watery as you like, add salt to taste.
I make pumpkin similar only use about 600 gram of butternut and 200 gram of potatoes, NO leaks but the rest is exactly the same
The Following User Says Thank You to ThenThereWereThree For This Useful Post:
20-04-2015 19:51 #23
Not at all healthy like these yummy vege soups lol but a favourite of ours is
Chicken and Sweet Corn Soup
1 large tin creamed corn
2-3 chicken thighs diced
3 rashers of bacon
1 large onion
Heaps of garlic (or to taste lol)
About 500-800mls good quality chicken stock
1 cup of thickened cream
Butter to fry
Pan fry bacon, garlic and onion for few minutes. Add chicken and fry until sealed. Pour over creamed corn and stir through stock.
Let boil/reduce for like 15-20 minutes stir through cream and serve.
So damn good.
Also stirred through pureed pumpkin before and it was delicious too. I love soup. Sobglad you made this thread!!
20-04-2015 19:56 #24
I LOVE soup!
20-04-2015 20:03 #25-
- Join Date
- Jul 2013
French onion soup
Finely slice 1kg white onions
Finely slice 1 clove garlic
Small knob of butter
Fry on low heat for 20 minutes until golden, stir occasionally.
Add 1ltr liquid veg or chicken stock and on bouquet garnet.
Bring to a boil then simmer for 30 minutes.
Discard bouquet garni.
Ladle into bowls and serve with sharp chedder melted onto sourdough bread.
The Following User Says Thank You to Maxwell's Silver Hammer For This Useful Post:
20-04-2015 20:08 #26
Soup soup and more soup!!!!
Chinese chicken and sweet corn soup
8 cups chicken stock
2 large chicken breast fillet (boneless)
300 g canned corn kernels
2 x canned creamed corn
1 tablespoon cornflour (cornstarch)
2 tablespoons light soy sauce
2 eggs (beaten)
Bring the stock to the boil in a large saucepan
Add chicken breast fillet to the stock, turn the heat off after 2 minutes and cover the pain with a lid for 15 minutes.
Remove chicken breast from the stock and leave to cool for a few minutes then shred.
Add corn to stock and bring to the boil over a medium heat.
Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly.
Add shredded chicken to soup.
Slowly pour beaten eggs into the soup in a steady ******, stirring constantly.
Can serve with some spring onion to garnish
20-04-2015 20:18 #27Senior Member
- Join Date
- Feb 2011
30-04-2015 20:25 #28Senior Member
- Join Date
- Jun 2008
Made this tonight: http://recipes.coles.com.au/recipes/...-cabbage-soup/
really yum and very healthy and quite easy considering you make everything from scratch. Really recommend it, the cabbage tastes great - my daughter said she would hate it but ate 3 serves.
04-05-2015 14:01 #29
Does anyone have a good minestrone recipe?
04-05-2015 14:24 #30Senior Member
- Join Date
- Mar 2014
Pea and ham soup. Ham hock (about $11) bag of split peas ($1.50) a stock cube ($0.50) 2 cloves of garlic ($0.25) 2 x carrots ($0.20) 2 x celery stalks ($0.50) and 2 bay leaves.
Other than rinsing the split peas, you just chuck it all in the slow cooker and wait!
$14 - feeds the 4 of us for 2 meals with maybe a little left over, and the kids love it!
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