Tag Archives: soup

reactive winemaking!

I’m getting the hang of this winemaking lark now, and I’m much more confident than I used to be.  We did our monthly trip to Makro on Saturday (first time the car had been out for a fortnight!), and they had a 5kg bag of carrots reduced to £2.30.   “Wine!”, I thought, and bore the bag home in triumph, along with 96 cans of cat fud and other essentials.

5kgs is a *lot* of carrots, I may tell you, but Pete and I topped and tailed them and chopped them up, and then I boiled them up in my preserving pan (bought from eBay a couple of years ago, and so useful).  We had to do it them in two batches.  You want the liquor for wine, and the carrots can be repurposed for eating.

I had a little ham hock in the freezer, and I put it in the slow cooker yesterday before I went out.  So, in a serendipitous style, I had a load of nice ham stock for soup.  One half of the Jordan carrot mountain went through the Magimix and into a big pan with the stock, and that’ll be this week’s soup, or the start thereof.  And I have some coriander to go with it, which will be nice.

The other batch of carrot will be liquidised and, somehow, shoehorned into th freezer for another soup.  I really can’t get used to living with just one freezer, and it’s always full to bursting, with me wanting to cook still more.

I have a big batch of Gujuerati beef curry in the slow cooker right now, and space will have to be found for that too … I’ll write the recipe up tomorrow.

And there are cheese scones and some cocktail sossidges in the oven for supper …

chicken (and duck) soup

I stuck the chicken carcass in the slow cooker (how I love that thing!) with just some water, and cooked it overnight to make stock. And then I cooked it again the next night, as I hadn’t got round to removing the chicken from it and stripping the last of the meat from the bones (Pete did it for me in the end).

I had quite a lot of elderly veg languishing in the fridge, so I peeled (where necessary) and diced one sweet potato, one huge carrot, one courgette, and a big leek.  Cooked them down in some olive oil to start them off.  There was so much veg that one tubful went into the freezer, which will be nice the next time I’m making soup.

Then in went the chicken stock, some cracked wheat (which I bought by mistake instead of barley), seasoning, and as a final flourish the last of the gravy from Monday’s roast duck, nicely flavoured with cider, and thickened with arrowroot.

Topped up with water, and cooked it slowly the next morning for 3 hours, before devouring some for lunch.  There’s enough there to do at least four days, if not more.  A chicken is a wondrous thing 🙂

sweet potato soup redux

It worked really well, the sweet potato soup.  But we were out and about all weekend, so I put the remainder (a litre or so) in the fridge, and of course it went very gloopy.

So this morning, I fished it out, added a mugful of lentils and about the soup’s volume in water, together with a good teaspoon of harissa paste to warm it up a bit.

It’s been on a low heat for a couple of hours, and we’re going to consume it with toast for lunch.

planning a sweet potato soup

I have a bag of sweet potatoes in the fridge – lord knows why, we never use more than a couple at a time, but I was surprised by them in the Co-Op.

In the freezer, I have a tub of stock leftover from making a coconut chicken curry, and a small tub of butternut squash and apple purée.  It seems to me that these combined could make a very nice soup, so I have removed the tubs from the freezer, and will boil up the sweet potatoes tonight for a shoop.

I’ll let you know.

radish top soup

Not cooking much at the moment, but here’s a recipe from my mate Mym, which I will try when I am ensconsed in my new house.

Radish Top Soup
made this for lunch today
v nice, and uses an often thrown away ingredient.
2 Tablespoons Olive Oil
1 Large Shallot, finely chopped
2 Cups Radish Greens, roughly chopped, packed
2 Cups Vegetable Stock
1 Tablespoon Fresh Mint, finely chopped
1 Tablespoon Fresh Parsley, finely chopped
Sea Salt
Freshly ground Black Pepper
Fresh Chives for serving
In a large saucepan, heat oil over medium heat; add finely diced shallots.
Sauté, stirring often, until shallots are soft and translucent.
Add the radish greens and wilt, then add the stock.
Bring to boil; reduce heat and simmer for about 10 minutes.
Add the chopped parsley and mint. Season with salt and pepper, to taste.
Remove from heat; purée with an immersion blender or in blender, in
batches. Top with with freshly chopped chives just prior to serving.
Makes 4 servings.
mym

2 tablespoons olive oil
1 large shallot, finely chopped
2 cups radish greens, roughly chopped, packed
2 cups vegetable stock
1 tablespoon fresh mint, finely chopped
1 tablespoon fresh parsley, finely chopped
sea salt
freshly ground black pepper
fresh chives for serving

In a large saucepan, heat oil over medium heat; add finely diced shallots. Sauté, stirring often, until shallots are soft and translucent.

Add the radish greens and wilt, then add the stock. Bring to boil; reduce heat and simmer for about 10 minutes.

Add the chopped parsley and mint. Season with salt and pepper, to taste.

Remove from heat; purée with an immersion blender or in blender, in batches. Top with with freshly chopped chives just prior to serving.

Makes 4 servings.

impulse soup

The weather was unseasonal and rainy, and forecast to be like that for the week. Neither P nor I are feeling particularly well, either, and so we decreed Soup.

There wasn’t much in – we’ve cancelled the box from Box Bush Farm, as we weren’t happy with the service. The last box we had contained spinach, lettuce, a limp cabbage and some chard, and two bunches of carrots – not very varied, we thought. There were a few apples and bananas too, but we have been disappointed. So we are currently veg boxless until I decide whether to give Abel and Cole a try.  Anyway, I digress.

We had lots of carrots.  Lots.  But not much else.  So I sliced them very thin with the fancy addon for the Kitchenaid mixer, and hurled an onion in there too, and sweated them down in some oil.  Rummaging in the fridge brought forth a jug of stock from the Moroccan rack of lamb I did last week, so that went in.  And a carton of creamed tomatoes, and a mugful or so of lentils.  Left it to cook for about 90 minutes.

Lovely – the stock gave it a lovely spicy flavour.  And it will do us for the week.

chicken soup

As I mentioned, there was a bit of a soup crisis yesterday, occasioning me to fetch the chicken carcass out of the freezer and bung it in the slow cooker to make stock.

This morning, Pete nobly stripped the meat off it, and there was enough for at least one more meal!

I put the stock in a pan, added the remainder of the swede/carrot combo.  Chopped a leek up, and cooked it in some olive oil to kick start it.  Added that to the soup pot, with some pearl barley, and half the chicken from the carcass, cut small.

So chickie! soup for lunch today, with baguettes.

The remainder will go for a dhal with chicken on Thursday night – Pete also cooks the dhal in this house, and I’m out at a School Governors’ meeting that evening.

So that chicken did:

  • roast on Monday
  • stir fry on Tuesday
  • fennel and chicken risotto on Sunday
  • chicken pie last night (will do another day)
  • soup
  • lentils

12 servings plus soup for several days.  Don’t waste food!

woe …

I forgot to put the soup in the fridge on Friday (which I normally do, as we don’t normally eat it at the weekend). Given the temperature, and remembering that both P and I were quite ill after eating some shoop that had gone over, we have reluctantly poured it into the compost bin.

Thankfully, I had a chicken carcass in the freezer, so I lobbed that in the slow cooker and set it going, so there’ll be some stock to make some more in the morning.

:: slaps self upside the head

four meat soup

This week’s soup is a real amalgam.

I marmalised  in the food processor: one leek, one parsnip, two sticks of celery, two carrots.  Into the slow cooker they went.

In the freezer were two bags of chicken and peapod stock, to make ris e bisi, but we decided to sacrifice them to the soup.  So into the slow cooker that went.  And two ladle’s worth of stock from the fruit gammon I cooked at the weekend (it was salty and very spicy, so any more would probably have been not very good).

Pete was getting some cold beef from the weekend’s pot roast ready for supper, so we hurled in the bones too. And finally, about a pint of last week’s soup, which had the lamb massaman bones in it.

Left it cooking overnight, and it smells rather good.

soup mix


A load of manky old veg – spuds, a soft pepper, a wrinkly courgette and some soft carrots. Oh, and some very sad celery. Only the leek was pristine and fresh.

Diced small by hand (because I felt like it – often I don’t), hurled in the slow cooker with some barley, seasoning, water and a secret ingredient … the bone from the lamb massaman I’d made the day before. Despite there being not one single shred of meat on that bone, it gave the soup a subtle heat.

I cooked the soup for about 18 hours, then whizzed it a bit with the stick blender to stop it being just veg in hot water. Fab, and just enough left now to be the starter for *next* week.