Vocal Voices

To give me inspiration for Souper Friday nights in the debih household.


Sent from the dark side of the moon

I'll have a look tomorrow Debih x

I have loads - this one's a favourite, read the comments as well
http://www.bbcgoodfood.com/recipes/3438 ... rizo-broth

I don't make specific soup, I make it up as I go along by using up whatever veg I have - rarely make a particular one. Sorry, I'm not much help

Roasted chicken bones, simmered down with onions, carrots, celery, mushrooms and a stock cube (Knorr) then sieved and simmered down some more. Then thickened with single cream and served with toasted steps of buttered white bread.

Or.... oxtail, done much the same way, but with a decent amount of paprika and some tomato purée.

Osc wrote:I don't make specific soup, I make it up as I go along by using up whatever veg I have - rarely make a particular one. Sorry, I'm not much help

Oh, Osc! That's exactly what I was going to say. I tend to sling in whatever I have

I do and I don't - sling it in, that is.
My mum's soup always tasted more or less the same, whatever she started out with, but I like soup and want variety

One of all-time favourites is carrot soup - or Potage Crecy as it's called in my carefully copied out recipe in my ancient book that started with school cookery lessons.
Carrot soup
1 onion
1 potato - med-large
1lb carrots
Butter & oil for frying
1 litre chicken stock (you can use veg but chicken tastes better)
Salt & black pepper
Parsley if you have it, chopped

Chop all veg and saute in the butter/oil with the lid on for about 5 mins. Stir in stock, add salt & pepper and most of the parsley, bring to boil then simmer, hal-covered, for about 25 mins (will depend on size of chopped veg).
Liquidise, return to pan, taste for seasoning; stir in a knob of butter and the rest of the parsley before serving.

This becomes carrot & coriander soup by adding 1 teaspoon ground coriander before adding the stock, or spiced carrot soup by also adding 1/2 teasp ground cumin.
Substitute parsnips for carrot and you have spiced parsnip soup.

Root veg soup - same recipe but mix of carrot, parsnip, swede, etc, plus mixed herbs - and liquidise or not, or half-liquidise so it's thicker but with bits in.
Swap white potato for sweet potato for a different taste.
Mixed veg soup - onion, carrot, potato, leek, peas, cut-up green beans. Chop small, don't liquidise, thicken with cornflour (or part-liquidise before adding peas and beans).
Add shredded cabbage and broken spaghetti, don't thicken, use tomatoes plus beef stock and it's minestrone (especially if you add a parmesan rind while cooking)

Dare you to try celeriac, celery and fennel Onion, plus any/all of those veg. Less stock but add milk as well; liquidise.
Or use tinned tomatoes instead of milk.

Kaz wrote:

Osc wrote:I don't make specific soup, I make it up as I go along by using up whatever veg I have - rarely make a particular one. Sorry, I'm not much help

Oh, Osc! That's exactly what I was going to say. I tend to sling in whatever I have

And me plus knorr never add cream either chicken stock cube

My base for most soups is chopped onion, celery and carrot with chicken stock, but once that is done I go the Di route and add other veg, pearl barley or herbs and spices to make the likes of minestrone or various broths. Soups are great for using up left over meat or off-cuts.

Now that autumn proper is approaching I will be doing batches and freezing portions in tubs for "instant" soup days.

Thanks for all these.

I'm abit like your mum At the moment Di. I bung it all in and it ends up tasting the same! Hence my need for recipes.

I haven't forgotten about my recipe but I'm half way to Fruitys now so will post it when I get home


Sent from the top of the world looking down on creation .......