Tag: soup

soup (an ongoing series)

This isn’t quite the first soup of the season, it’s the second. But never mind.

Regular readers will know I’m not a fan of supermarkets, but if I have to use one, the local Morrisons is my favourite. We popped in there yesterday on the way back from picking up my new melodeon (yay!) for some wine, and popped some lamb bones into the trolley for soup. At £0.57, it would be mad not to, and I don’t have anything like that in the freezer right now.

As always, I popped them in the slow cooker with some water when we got back, much to Iggy’s delight; he loves warmz, and likes to sit beside that when it’s on. This morning, I finely chopped leek, swede, carrot and courgette and started them in the Remoska (what a surprise – love it love it) and realised that I should have roasted the bones in that first. So, undeterred, I fished them out of the stock, and bunged them on top of the veg, sprinkled with a bit of olive oil and left it for about 20 minutes, just to kick start everything. Lovely lambish smell ensued, and I shall combined everything with some barley to get the soup ready for tonight’s supper (eating quick and earlyish, as it it is music night).

Also, in Morrisons, I bought a shoulder of pork. Was discussing roasts in the gourmet conference on CIX, and realised that we haven’t had roast pork in absolutely ages. I have a red cabbage to cook up in the slow cooker, and I shall give the Remoska a try for roasting meat.

compost bin soup

Well, not quite … But this week’s soup includes broccoli stalks, leek tops and cabbage stalks!

Into small dice were cut one courgette, two carrots, and the aforementioned veg leftovers, and they went in the slow cooker on low for about six hours with a little bit of olive oil to soften them up.

Then this morning, I added a mug of red lentils, a good pinch of chili flakes, about 2l of boiling water, the very last of last week’s lamb and barley soup, and some seasoning, put the slow cooker on high, and with a bit of luck and a following wind, it’ll be ready for lunch.

more from Morrisons

We returned to Morrisons on Sunday, and had a good wander about. Picked up some undyed smoked haddock, which we consumed with a mountain of cauliflower cheese last night (I’m trying to cut my carb intake considerably).

While checking out the meat counter, I spotted some packs of lamb bones at £0.57, and fell upon one with glee. I put them in the slow cooker with some water and left them in there (switched on, of course 🙂 all day. Then this morning, I skimmed the stock and reboiled it in a pan, and rescued the quite surprising amount of lean meat from the bones.

Last night I chopped two carrots, a courgette and a leek into teeny tiny pieces, so I’ll sweat those off tonight, add the stock and some barley (and the last spoonfuls of last week’s lamb and lentil soup, which was itself a remnant from the lamb and lentil curry!), and voila – this week’s soup!

Currently, there is a whole chicken in the slow cooker – not sure how well it’ll work, but I’ll write it up later. And there are chickpeas and spinach for lunch – this low carbing ain’t all bad 🙂

the weather outside is frightful …

Here’s the forecast for Kingston-upon-Hull for the next few days – not really what you might call an Indian Summer, is it? Pete and I both have a Lurgy, so soup is called for.

Last night I Magimix’d four carrots, a courgette and a leek; the food processor does well with the first two veg with its chopping blade, but it really doesn’t like leeks, so I had to fish out the big bits and chop them by hand. Dumped all the veg in the slow cooker with some olive oil and left them on low for a few hours.

Pete then had to get out of bed to turn the slow cooker off, as we’d forgotten it …

This morning, I dumped in about 1.5 pints of goulash stock from the weekend, together with assorted bits of veg and beans and pork, about 2.5 pints of boiling water, and a mug of lentils, and hopefully it will make a rather nice soup by lunchtime.

This is what’s known in this household as mongrel soup, and generally is far finer than any contrived soup recipe I’ve tried 🙂

very quick lentil soup

P and I have been struck down by some summer lurgy, and fancied soup for lunch; it’s a standard comfort food for us. However, we had no suitable ingredients in, and no energy to make it either, so I toiled up to the local small supermarket. We always call it Jacksons, because that’s what it was before Sainsburys took it over about ten years or so ago. God knows why *I* call it Jacksons, because it’s always been Sainsburys to me, but there you go – I’m being assimilated.

Anyway, I digress. They had cartons of fresh soup for £1 each, so I bought a lentil and bacon, which we ate on Monday, and a tomato and basil. Yesterday morning, I put a mug of lentils in to soak in some cold water for a couple of hours, then into a pan went the soup, the lentils, and about 1.5 soup pots of water. Simmered it for about 35 minutes, and while not anywhere near as nice as home made tomato/lentil soup, it really wasn’t bad at all, and there’s enough for today too.

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.