It's a freezing day in the British mid-winter and I've been outside in the freeze for most of the morning. What I could really, really do with is a mug of warm soup. Of course instant soup is out of the question - it's always laden with pepper.
Does anyone have any ideas for making a quick soup? Leek and potato seems the obvious combination. Perhaps we should make it in the autumn and freeze it.
This little problem pushed me quite a long way from instant food to preparing most meals from basic ingredients. But preparing months in advance, traditional style, now that's another big leap.
RAS
7 comments:
I make my soups and freeze. Decent soup takes 2 days...first day for the broth and second day for the vegetables & other ingredients. Try chicken, celery, leek and rice, pasta or potato.
Fish soup is quick as the broth only takes 20 minutes...fish, celery, cabbage, potato or pasta or rice and whatever other vegetables you can tolerate. If you like fish, then this is very flavorful. Other than that, go for a soup based on vegetable broth because again it is quick. Chicken or beef, pork, lamb broths take hours simmering at a low temperature. Try cooking an assortment of vegetables until soft and then add cream and puree in the kitchen wizz. Voila...cream of vegetable soup. No rules for soup, just use whatever you want.
Thanks for these ideas. I'll give it a go if the freeze returns!
First vegetable soup made. Delicious! Added a touch of soy sauce. Maybe a little too much salt
It took over an hour - so I worked in the kitchen for warmth
Glad to help out.
I make a nice one, lentils (red), water and if am feeling particularly well some ham hock. Bol the hock in water for around 40 mins. tke scum off, pick some meat off and put that, lentils back in pan. cook until lentils go mushy - its really tasty but takes a while.
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