Post your soup ideas here, as I could use them! It’s cold and was rainy and I love soup: my current faves were Italian Lentil and Lima bean, dried mushroom and barley. But now I’m sick of them…so I’m branching out into Persian soups and this week I’m going to make Ash: http://www.mypersiankitchen.com/asheh-reshteh-persian-noodle-soup/
I love Persian food as it’s not spicy but wonderfully flavorful; they use herbs in a very interesting way and there are wonderful fruit and veg stews…
This potato soup with saffron is a good recipe to have if you live someplace where you get snowed in, because not only is it warming and sunny-looking, but you can make it completely out of pantry items so long as you have potatoes, onions and garlic in the pantry. You can use pulverized saffron instead of pistils/threads:
Another crazy easy and quick one that I make a lot is tortellini soup with spinach. Sauté onion and garlic until soft add your stock (and some parmigiana rind if you have any )along with a tiny pinch of cayenne and bring to a boil. Add your tortellini (I use cheese). When the pasta is just about done, add a good handful of spinach and a splash of cream. It’s ready when the spinach is finished to your liking.
French onion soup converts pretty well to vegetarian if you take care to create a good veggie brown stock.
I try to give a new soup recipe a try every couple of weeks instead of sticking with my old standbys. This week I’m going to try Jane Grigson’s celery soup http://food52.com/blog/9688-jane-grigson-s-celery-soup since I have a ton of leftover celery from a party or I may try a dill pickle soup.
As for soups, I tend to just wing it. I usually have some “bases” in the freezer (right now there’s a couple things of potato / leek base in there). I thaw those and then start tossing in various ingredients (corn, sliced and seared veggie sausage, etc.).
Ha! I remember the cream of asparagus soup my dad once made. He had the brilliant idea of adding bacon, only he didn’t cook it first. Just strips of bacon in this greenish pureed soup. The strips ended up on their sides, so the top of the soup looked like a bunch of worms. None of us - including him - would eat it.
As for the winging it, that’s part of soup-making’s appeal for me: it’s forgiving and (most of the time, at least) edible if not very good. Of course, the downside is when you make a soup that’s exceptional and you can’t ever recreate it because you can’t remember what all went in in the first place.
Hi everyone, just a reminder that in consideration for our friends on the vegetarian/ vegan board, please remember this is a vegetarian/ vegan soup thread! I’ve moved to the non-veg soup ideas to a new non-veg soup thread. Thanks.
Since my MIL is mostly intuitive, she has the recipe in her mind, she adjusts the ingredients and tastes while she cooks.
100g dried chickpeas, have them soaked overnight
100g green lentils
optional: sometimes she adds a handful of Filini pasta
1 big onion, chopped
4 garlic cloves chopped
1 carrot, chopped (small cubes)
1 stalk of celery chopped
half a finger of ginger, peeled and finely chopped
3 tbsp ras-el-hanout spice
1-2 tbsp harissa paste
3 tbsp concentrated tomato
5 fresh tomatoes, roughly chopped (can be replaced by tin tomatoes)
1 (big) handful of coriander chopped
1 handful of parsley chopped
1.5L vegetable stock
salt (to taste)
lemon juice (to taste)
Heat olive oil in a large saucepan, stir the onion, celery and carrot until soften 10-15 minutes (not coloured) Stir in garlic, spice, tomato purée for a few more minutes
Add tomatoes, chickpeas, lentils, bring to a gentle simmer, cover the pan and cook for about 1 hour. Check the chickpea if they are tender to see if you need to cook longer. Add the cooked pasta into the soup (optional) when the soup is finishing to cook. Add lemon juice.
Feel free to adjust the chickpea and the lentil, if you want to do 1 pot meal, double the quantity.