Soup Tribute Thread - nectar of the gods

[Champ]

beer is the nectar of the gods.....just sayin

That might cause a few raised eyebrows at work though

[Trumo]

 

 

 

A range cooker with 6 proper gas burners. Smart investment. Much better than an electric hob as you can control the heat under the pan more easily, and there is no useless massive wok burner in the middle that will never get used because the owner never stir-fries anything and instead goes to the takeaway.

[KMD7]

Purists won't like it but I had a knorr thick country soup powder sachet the other day. Lovely.

 

Good man.  Brought a knorr tomato cup of soup sachet to work today and some white bread.  I'm lookng forward to it immensely

[Champ]

Huh, I'd love a hob with a middle burner. Brilliant for preserving

[Mook]

Just had a great soup, broccoli, bacon & chilli, with massive fuck off slices of brown bread to dunk in it.

 

Magic.

[cloggypop]

I'm having a tomato cupasoup. Mook's one sounds a bit better.

[joeyk]

Enjoying a leek and potato in work. Homemade and 50c. Job's a good 'un.

[Paulie Dangerously]

I made a great broth yesterday from a bacon joint, carrots, leeks, pearl barley, red lentils and giant couscous.  It was delicious and I told ToddleD that bit was "superhero stew" which the Hulk had for his tea and she ate more than me. 

[Champ]

I'm having a tomato cupasoup. Mook's one sounds a bit better.

Grim

[Pureblood]

Left over peas, left over ham, left over mint and left over goats cheese.

 

 

 

Yuck.

[Lee909]

Not sure about the cheese but Pea and either ham or mint is a great soup

[Pureblood]

It looks like the bog of eternal stench.  

[PestiRed]

I recently discovered that gumbo is technically a soup. Piss easy Ottolenghi recipe here (so long as you don't fuck up the roux)

 

https://www.theguardian.com/lifeandstyle/2017/may/06/chicken-prawn-gumbo-recipe-new-orleans-banana-cardamom-tart-yotam-ottolenghi

[Karl_b]

Mmm, gumbo.

 

I made a fantastic Thai butternut squash soup last night: onion, garlic, ginger, lime, chilli, squash, coconut milk and veg stock served with some baby spinach and a few cashews thrown in.

[Total Longo]

I'm going to attempt a vegetable soup at the weekend using the following ingredients...

 

Stock

Garlic

Onions

Red peppers

Peas

Sweetcorn

Red chillis

carrots

leek

Tomato puree.

 

Any other vegetables that i should add to this? 

[Lee909]

Sweetcorn

 

What the actual fuck

 

 

Chicken and Sweetcorn yes

A veg soup no

 

 

Where is the celery

 

Celery,Onions and carrots the first three things in the pan with a veg soup

[Total Longo]

I like sweetcorn therefore it's going in.  Celery is a shout though.

[Remmie]

Made Broccoli and Stilton soup for the first time, was perfect with a sourdough baguette:

 

 

 

[Bjornebye]

5 minutes ago, Remmie said:

Made Broccoli and Stilton soup for the first time, was perfect with a sourdough baguette:

 

 

 

Looks fit that Rem 

[TheHowieLama]

Great bump Rem - do you not have a car?

[Trumo]

1 quite large butternut squash, peeled and diced into half-inch pieces

1 medium onion, chopped

1.5-inch piece of ginger, grated

2 cloves of garlic, crushed/grated

1 chilli, deseeded and finely chopped

1 stick of lemongrass, bashed

1 lime

1-1.5 litres of stock or water

1 small tin of coconut milk

1 small handful of coriander, chopped

salt and pepper to taste

 

Sweat the onion in a pan in vegetable/sunflower/ground nut oil (not olive oil as it has a stronger flavour than the others) until it softens but doesn't colour. Add the ginger, garlic and chilli and cook for a couple of minutes before adding the butternut squash. Season and mix through the onion and aromatics before allowing to cook on a medium heat for about 5 minutes. Add the stock and simmer the whole thing for around 20 minutes (or until you think the squash is tender). Remove the lemongrass and liquidise with a stick blender or in a blender jug, and put back on the heat for a couple of minutes, squeezing in the juice of half a lime and adding the coriander.

 

Serve with bread or your accompaniments of choice, along with extra chopped chilli, a bit more coriander and the remaining lime in wedges. Swirl in a teaspoon of the coconut milk to taste.

 

 

[Remmie]

4 minutes ago, TheHowieLama said:

Great bump Rem - do you not have a car?

This isn't the breakfast thread! I don't have a car anyway

[Remmie]

5 minutes ago, Trumo said:

1 quite large butternut squash, peeled and diced into half-inch pieces

1 medium onion, chopped

1.5-inch piece of ginger, grated

2 cloves of garlic, crushed/grated

1 chilli, deseeded and finely chopped

1 stick of lemongrass, bashed

1 lime

1-1.5 litres of stock or water

1 small tin of coconut milk

1 small handful of coriander, chopped

salt and pepper to taste

 

Sweat the onion in a pan in vegetable/sunflower/ground nut oil (not olive oil as it has a stronger flavour than the others) until it softens but doesn't colour. Add the ginger, garlic and chilli and cook for a couple of minutes before adding the butternut squash. Season and mix through the onion and aromatics before allowing to cook on a medium heat for about 5 minutes. Add the stock and simmer the whole thing for around 20 minutes (or until you think the squash is tender). Remove the lemongrass and liquidise with a stick blender or in a blender jug, and put back on the heat for a couple of minutes, squeezing in the juice of half a lime and adding the coriander.

 

Serve with bread or your accompaniments of choice, along with extra chopped chilli, a bit more coriander and the remaining lime in wedges. Swirl in a teaspoon of the coconut milk to taste.

 

 

That sounds great, Lemongrass might be a bit of a pain to get hold of but otherwise I have most of that stuff. 

[Babb'sBurstNad]

Good bumpage Rem, I got a soup maker for Christmas and need some new recipes.

 

For me, butternut squash makes the perfect base for a soup. I tend to have it with carrot, onion and celery, adding some mango chutney, sweet chilli and Mediterranean herbs for flavour.

[cloggypop]

I mainly eat green soup with blue string pudding for afters.