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not a recipe
Soup isn't nice enough for me to be bothered making it from scratch
i'm one day into my soup-cooking career, and it's already paid off BIG with two bowls of red onion soup.
i am planning to get more elaborate as the winter progresses.
ASDA and Sainsburys do great soup.
with a hint of garlic.
All the Reds Soup
(from some vegetarian cookbook that I can't remember the name of. Don't sue me please)
2 tablespoons olive oil
1 small red onion, chopped
1 red pepper, chopped
1 clove garlic, minced
1 14oz can chopped tomatoes
2 tablespoons basmati rice
1 14oz can kidney beans, drained and rinsed
4 cups vegetable stock
1 tsp dried oregano
salt and pepper to taste
(optional toppings: chopped italian parsley, a bit of grated cheddar)
Put the oil in a pot over medium heat. Cook the onion and pepper until softened, about 5 minutes. Add the garlic and cook about 1 minute more. Add the rest of the ingredients and bring to a boil, then let simmer for about 15 minutes.
Top with grated cheddar.
Serve with some nice bread.
Blend-ify a bit.
1 onion, chopped finely
150g (6 oz) red lentils
1 tin tomatoes
900ml (1 1/2 pints) water
Thyme - fresh or about 1/2 teaspoon dried
Salt and pepper
1) Fry onion until browned.
2) Add tomatoes, water, lentils and thyme.
3) Bring to the boil and simmer for 30 minutes. Season well.
3½ pints (2 litres) stock from Boiled Smoked Bacon (click on link below for recipe) with added water if needed
12 oz (350 g) green or yellow split peas (no need to soak)
3 oz (75 g) butter
6 oz (175 g) smoked streaky bacon, rinded and diced
1 medium onion, peeled and roughly chopped
1 celery stalk, chopped
1 large carrot, peeled and sliced
salt and freshly milled black pepper
Bacon Bits YUM
and it just took me to your profile
1 chopped onion
2 cloves of garlic, crushed (more or less to taste)
3 or 4 rashers of bacon, cut into short strips
couple of carrots, peeled and roughly diced
couple of sticks of celery, cut into small chunks
1 tin cannellini beans, drained and rinsed
1 tin chopped tomatoes
a handful of small dried pasta shapes (stelline, alphabet shapes, mini macaroni or conchiglie)
a handful of frozen peas
salt, pepper, mixed herbs
Bring some olive oil to a medium heat in a large heavy pan. Fry the onions and garlic then add the bacon. Once it’s more or less cooked, gradually add the carrots, celery and beans, stirring all the time. When everything’s started to go soft, add the tin of tomatoes (if you’re increasing the amount of other stuff to make more soup, use two tins). Stir again, chuck in the pasta and the peas, season, stir again, then turn the heat right down and stick a lid on it for an hour or so.
Best with nice chunky bread and choped fresh parsley, if you’ve got it/can be bothered.
sorry for the imprecise measurements and times - I always do these things by eye and by instinct.
I know that and I'm a terrible cook!
Reading the other recipes has reminded me - it's better if you put a mug of stock in at the same time as the chopped toms.
3. dial local chinsese
4. 'please may i have your finest won ton soup'
this receipe can also be used replacing 3. with thai and 4. with king prawn tom yam
(i'd love to be able to cook these btw)
1 tbsp butter
¼ onion, diced
150ml/5fl oz vegetable stock
55ml/2fl oz double cream
2 tbsp fresh mint, chopped
1. Melt the butter in a medium saucepan.
2. Add the onion and sauté until soft.
3. Add the watercress.
4. When the watercress has wilted, add the stock.
5. Leave the soup to simmer for 4 minutes.
6. Transfer the soup to a food processor and blitz until smooth.
7. Return the soup to the pan, add the cream and simmer for 2 minutes.
8. Add the mint before removing soup from heat.
9. Ladle the soup into bowls and serve.
bag of carrots
boil all ingredients in stock for about 10-15 minutes. Liquefy in a blender.
Costs about 50p for a big batch. and it's yummy.