I do a nice carrot and ginger soup that I borrowed from Rose Elliot. A change from the ubiquitous carrot and coriander. There are liquidisers involved there, but usually I like my soup less smooth - it adds something to the character.
Any recommendations for veggie-soups? And do you ever bother making the chilled stuff??
― hobart paving (hobart paving), Friday, 25 February 2005 17:07 (nineteen years ago) link
I have made cold cucumber soup once as well, since there is nothing on earth as good as a cold cucumber soup.
But really I've been meaning to work on making soups, since soups are great.
― Casuistry (Chris P), Friday, 25 February 2005 17:51 (nineteen years ago) link
― hobart paving (hobart paving), Friday, 25 February 2005 17:58 (nineteen years ago) link
― Casuistry (Chris P), Saturday, 26 February 2005 00:20 (nineteen years ago) link
― mark s (mark s), Saturday, 26 February 2005 20:40 (nineteen years ago) link
― mark s (mark s), Sunday, 27 February 2005 13:09 (nineteen years ago) link
― Matt (Matt), Monday, 28 February 2005 08:11 (nineteen years ago) link
Most of the soups I make have various bits in them which I like: noodles, crisp wontons, finely cut greens thrown in at the end, strands of egg. I run sauces through the food mill, and some cream based soups like tomato.
― Jaq (Jaq), Tuesday, 1 March 2005 05:30 (nineteen years ago) link
― Jaq (Jaq), Tuesday, 1 March 2005 05:35 (nineteen years ago) link
― Casuistry (Chris P), Tuesday, 1 March 2005 06:58 (nineteen years ago) link
― mark s (mark s), Tuesday, 1 March 2005 09:54 (nineteen years ago) link
I generally reduce 8-10 quarts of stock down to 1 1/2 cups.
― Jaq (Jaq), Tuesday, 1 March 2005 15:58 (nineteen years ago) link
― mark s (mark s), Tuesday, 1 March 2005 18:18 (nineteen years ago) link
What vegetables do you use for this? It sounds interesting.
― hobart paving (hobart paving), Wednesday, 2 March 2005 13:22 (nineteen years ago) link
― Orbit (Orbit), Monday, 7 March 2005 03:52 (nineteen years ago) link
matt
― art vandelay (what?), Wednesday, 10 August 2005 20:39 (eighteen years ago) link
― Truckdrivin' Buddha (Rock Hardy), Wednesday, 10 August 2005 20:50 (eighteen years ago) link
Hey guys, you makin' bean soup for New Year's? I am! I got a bag of Goya® 16 bean mix, some leftover ham, and the good ole onion, celery, carrot, bay leaf combo.
― professional log roller Lizzie Hoeschler (los blue jeans), Tuesday, 29 December 2009 05:57 (fourteen years ago) link
I did not know that was a thing but now I want to!
― I X Love (Abbott), Tuesday, 29 December 2009 17:15 (fourteen years ago) link
Alas, our New Year's tradition is moo shu pork.
― quincie, Tuesday, 29 December 2009 17:28 (fourteen years ago) link
I think the thing is to eat black-eyed peas (Hoppin' John) or lentils but they were both sold out, so I got the bean mix which includes both varieties.
― lisa kuduro (los blue jeans), Tuesday, 29 December 2009 19:15 (fourteen years ago) link
Reviving for the fall/winter. I've been making Thai coconut pumpkin soup a lot lately. A can of coconut milk, a large can of pumpkin, add water or broth to thin it out, simmer with a chunk of galangal or ginger, keffir lime leaves (or add lime juice at the end), birdseye chilis, lemongrass. Top with chopped cilantro if you like it.
― Jaq, Sunday, 30 October 2011 23:38 (twelve years ago) link
i make this lentil curry constantly:
peel and cut up 1/2 of a butternut squash, toss it in olive oil, salt, and pepper and roast until soft
take 1 chopped onion, about a tablespoon each of minced ginger and minced garlic, saute until onion is soft/browningadd a few tablespoons of curry powder
add a cup of red lentils and some water (i think 3 cups? can't recall), turn heat down, cook until lentils are softadd the roasted squash. sometimes i mash it before adding it.
add 1/2 can of coconut milk. add water if the soup is too thick. stir. taste and see if it needs more curry powder or some salt. the end! you can also add shredded carrots while the lentils are cooking.
― tunnel joe (harbl), Sunday, 30 October 2011 23:50 (twelve years ago) link