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making soup
9 Answers
has any 1 got a fool proof recipe for any kind of soup i have googled but 3 times ive tryed its been a total desaster can some1 plz help
thanks
thanks
Answers
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You could make some light chicken stock with a stock cube, flavour with some herbs and some garlic to taste.
Cut up some noodles into tiny pieces and cook them in the stock. You could also add some fine diced veg such as carrot and potato or onion.
Also place in some cooked chicken pieces.
Garnish with some fresh chopped spring onion.
If you want the soup thicker then get some cornflour and mix a little with a bit of water then stir into the mixture, do this bit by bit and stir well, do it gradually until it's the consistency you want.
You can also do this with beef stock and can mix and match the meat, pasta and veg as you get more adventurous.
Another idea is to cook up some veg in stock (veg stock cubes) such as potato and onion until soft. Season to taste and add a large handful of watercress and leave to simmer for 5/10 mins. Then whiz it in a blender until smooth. Serve with some creme fraiche. Yum :)
Cut up some noodles into tiny pieces and cook them in the stock. You could also add some fine diced veg such as carrot and potato or onion.
Also place in some cooked chicken pieces.
Garnish with some fresh chopped spring onion.
If you want the soup thicker then get some cornflour and mix a little with a bit of water then stir into the mixture, do this bit by bit and stir well, do it gradually until it's the consistency you want.
You can also do this with beef stock and can mix and match the meat, pasta and veg as you get more adventurous.
Another idea is to cook up some veg in stock (veg stock cubes) such as potato and onion until soft. Season to taste and add a large handful of watercress and leave to simmer for 5/10 mins. Then whiz it in a blender until smooth. Serve with some creme fraiche. Yum :)
Easy tomato soup.
Place tin of tomatoes in a saucepan and heat but do not let them boil, pop some herbs in if you fancy or a bit of garlic. Put 2 cups of milk and 2 tbls butter in seperate pan and agan heat but do not let it boil. When tomatoes are hot stir in 1/8 tsp soda and stir in. Pour the tomato mixture into the pan with the milk and butter and stir together. Remove from heat. Season to taste, some herbs are nice sprinkled on top.
You can also stir in a bit of cream add slowly bit by bit tasting as you go to make it creamier or pop in some creme fraiche when serving.
Good luck and let us know how you go :)
Place tin of tomatoes in a saucepan and heat but do not let them boil, pop some herbs in if you fancy or a bit of garlic. Put 2 cups of milk and 2 tbls butter in seperate pan and agan heat but do not let it boil. When tomatoes are hot stir in 1/8 tsp soda and stir in. Pour the tomato mixture into the pan with the milk and butter and stir together. Remove from heat. Season to taste, some herbs are nice sprinkled on top.
You can also stir in a bit of cream add slowly bit by bit tasting as you go to make it creamier or pop in some creme fraiche when serving.
Good luck and let us know how you go :)
Same recipe as Jenna's tomato soup but with one variation - chop up one large carrot bring to the boil and when cooked add to the tin of tomatoes and blitz, continue with jenna's recipe, its basically identical but the carrots give it more substance and bulk, ideal for winter. Creme fraiche on top is delicious.
Red lentil and carrot soup
1 teaspoon vegetable oil
1 small onion, chopped finely
2 carrots, diced
1 bay leaf
500ml (18 fl oz) hot vegetable stock made with a stock cube
100g (3 1/2 oz) red lentils, washed
1. Heat the oil and fry the onion, carrots and bay leaf for a few minutes.
2. Stir in the hot vegetable stock with the lentils. Return to the boil, cover and simmer for 10 - 15 minutes until the lentils are soft and mushy.
3. Stir well and mash the lentils a little with a large spoon (or I just whizz it in the blender). Add more hot water if necessary.
If liked you can top with a little chopped fresh coriander and/or creme fraiche.
1 teaspoon vegetable oil
1 small onion, chopped finely
2 carrots, diced
1 bay leaf
500ml (18 fl oz) hot vegetable stock made with a stock cube
100g (3 1/2 oz) red lentils, washed
1. Heat the oil and fry the onion, carrots and bay leaf for a few minutes.
2. Stir in the hot vegetable stock with the lentils. Return to the boil, cover and simmer for 10 - 15 minutes until the lentils are soft and mushy.
3. Stir well and mash the lentils a little with a large spoon (or I just whizz it in the blender). Add more hot water if necessary.
If liked you can top with a little chopped fresh coriander and/or creme fraiche.
Broccoli + Stilton
One lg cauli
A couple of heads of broccoli
3 or 4 lg potatoes
Boil the potatoes + drain.
Boil the cauli + broccoli and save the water. Put the 3 veg in a large pot, add the veg water, a couple of cloves of garlic, salt + pepper and using hand blender, blend until smooth. Add extra water if required.
When the soup is the consistency you want, add a large chunk of stilton (crumbled) and stir until it melts.
No measuring required!
One lg cauli
A couple of heads of broccoli
3 or 4 lg potatoes
Boil the potatoes + drain.
Boil the cauli + broccoli and save the water. Put the 3 veg in a large pot, add the veg water, a couple of cloves of garlic, salt + pepper and using hand blender, blend until smooth. Add extra water if required.
When the soup is the consistency you want, add a large chunk of stilton (crumbled) and stir until it melts.
No measuring required!
This is a really easy soup to make and it tastes great.
http://www.deliaonline.com/recipes/roasted-tom ato-soup-with-puree-of-basil-and-olive-crouton s,1183,RC.html
http://www.deliaonline.com/recipes/roasted-tom ato-soup-with-puree-of-basil-and-olive-crouton s,1183,RC.html
Leek and potato - really easy and the kids love it .
Cook half a chopped onion gently in some butter (1oz ish) then add about 3 chopped leeks, cover and gently cook until soft.
Add a couple of pints of chicken stock (or vegetable) and peeled potatoes in chunks (about 5)
Cook until potatoes are soft then blend it all and season, add a bit of cream if you like.
I've guessed the amounts as I just throw it in, but more or less of anything wouldn't spoil it.
Cook half a chopped onion gently in some butter (1oz ish) then add about 3 chopped leeks, cover and gently cook until soft.
Add a couple of pints of chicken stock (or vegetable) and peeled potatoes in chunks (about 5)
Cook until potatoes are soft then blend it all and season, add a bit of cream if you like.
I've guessed the amounts as I just throw it in, but more or less of anything wouldn't spoil it.
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