Soup

[puppyparent]

Looking for inspiration please! What types of homemade soups does your family enjoy?? I have a batch of fresh chicken stock to use up.

DH is asking for potato & leek. Which is OK but a bit boring IMO.

I like minestrone but the DC aren’t keen - too many beans and vegetables apparently!

what does your family like?

This is my favourite soup to make with chicken stock, though having said that I do really like an easy chicken noodle soup (with stock, chicken pieces, broken up spaghetti, parsley, lots of pepper)

https://thehappyfoodie.co.uk/recipes/lemony-chicken-broth-with-orzo-pasta-and-chard/

My fave is carrot and coriander with chillies added for an extra kick delish

Wow you guys have an amazing soup repertoire. So many yummy sounding combinations. I feel like I’ve been living under a rock not trying out more exciting soups!!

I ended up making leek & potato tonight as DH requested. BUT bulked it up with puréed cannellini beans - fibre boost - and we had it with DH’s fresh homemade sourdough so overall a v good result.

next up, I’m going to try the Chinese style chicken and sweetcorn soup mentioned up thread!!

Leek and potato is lush. With added spinach and cream and a bit of nutmeg. With parmesan grated on top.

Or chicken and veg with butter beans?

we Like tomato and mascarpone. Make a base with onions, carrot , garlic , basil. Add 5/6 big tomatoes chopped up (or 2 cans of tomatoes-It makes surprisingly little difference to the taste-And a third of a tub of mascarpone. Season at the end with salt and pepper and a bit of balsamic vinegar. Blend.

@gototogo it has never occurred to me to make and freeze soup base Portions. Good idea.

My go to favourites are:
chicken and rice sometimes add extra veggies
minestrone
lentil
potato and vegetable (usually just wherever is in the fridge)
scotch broth
Mushroom

Leek & potato
Curried parsnip & apple
Cream of garlic (aka skiing soup)
Cream of mushroom, must be made with fresh thyme and dry sherry
Jerusalem artichoke
Pumpkin & ginger
Carrot & ginger
Cream of watercress

Where I write cream of, just means I use potato to thicken and then blend really well, but you can, of course, add cream.
For the garlic soup, I poach a whole head's worth of garlic cloves with diced potato in stock, then blend fiercely.
We are not big fans of chunky soup.

I do like chunky soup. I make this broth when I visit my very frail housebound Mum, who can't cook now. Lots of peeling and chopping, but very easy and tasty. I put all of these in a big pot with stock, bring to the boil and simmer till all cooked: pearl barley, red lentils, carrot, swede, leeks, parsley stalks, potato. Chicken or vegetable stock or stockpot or cube or powder. When mostly cooked I add kale leaves (shredded Savoy cabbage or greens would also work). Chopped parsley to serve. Season to taste. I like it to be pretty thick. Could easily incorporate leftover chicken. Last time I added a tin of butter beans [drained).

@Flannelfeet I posted the recipe further up thread. It’s delicious!

Well my family doesn’t but I make two soups which I LOVE. One is pumpkin (butternut squash as a substitute) which is dead easy and the other is a more summer appropriate cabbage soup.
The latter there are umpteen recipes online but the former is quick to write here (measurements do not have to be exact), serves six:
1 kilo (doesn’t need to be exact) chopped up squash (leave skin on)
large onion or two , chopped
700ml stock (can be up to a litre)
various spices: I use coriander, cumin, hot and smoked paprika, Chinese five spice, garlic Italian herbs - basically whatever you fancy
150ml double cream
pumpkin seeds
chopped chorizo (optional)
bit of oil
bread if you want croutons or to have alongside.

In large pot fry the onions in oil until soft, add the chopped squash/pumpkin and cover leave simmering for 15 or so minutes until starting to soften
Add the spices then stock and stir to combine. Simmer another 10-15min until squash is soft.
While this last bit is cooking fry up the chorizo and pumpkin seeds together, make croutons if needed.
Take soup off heat and add the double cream. Blend with hand mixer or in blender. Add in the seeds and chorizo and serve with croutons or bread. Really filling.

Thank you. It looks very tasty.

@PandorasSockBox That garlic soup sounds delicious, thank you for the suggestion. I've just looked up some recipes and I'll be making that this week 😋

I grow jeruselem artichokes and love them- in moderation. I over did it one time though because we had the soup as entree then, roasted artichokes in the main, along with a potato/jerusalem artichoke gratin. OMG, then gastric after effects are quite memorable 😬

Fry an onion
tin of chickpeas
tin of sweetcorn
1 carrot
1 celery
1 small apple
red lentils
garlic
Blend with veg stock
Add knob of butter
salt n pepper
rosemary goes well with it

@Flannelfeet
If you cook garlic slowly it imparts super flavour without the "wind" effect.
Adding fennel seeds to anything also removes the "fart" danger :-)

😆 🤣 😂.

My lovely late DM taught me to make soup by frying an onion while you look in the ‘fridge or vegetable rack for inspiration.

creme of celery soup is my all time favourite followed by
red lentil and curry
hock and white beans
chicken noodle

A while back DSS and wife came to visit us for lunch out. There was some trouble with the fancy restaurant they had chosen so we came home unexpectedly. I set about creme of celery soup. They were genuinely astounded by how good home made soup taste and how quickly it can be produced.

#oldfashionedskill

Thank you you wonderful posters!! Learnt so much in these two pages! Just started odd box (veg deliveries) and trying to use up everything. Different soups are just the ticket as I can freeze them!

Also - had no idea ‘cream of’ can just be adding potato! 🙌🏼