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I have a blender and I intend to use it so please share recipes...
all soup tastes fine anyway
And sauces. And blenders. That said, I really like asparagus soup.
slice a couple of bunches of asparagus, place in pot containing 1½-2 cups of chicken stock and ¾ cup of cream, and simmer for 12-15 mins. When the asparagus is done, cool mixture, blend in batches and return to pot and start warming.
Thickening the soup: before the soup reaches a simmer, place 3 heaped teaspoons of cornflour in a large cup and add small amounts of water until you've produced a thin paste. Stir in small quantities of the soup (½ tablespoon at a time) until the mixture is more soup than paste. Whilst stirring the soup, gently pour the mixture into soup, being sure to continue stirring until the soup thickens evenly and reaches simmering point.
Add salt and pepper to taste.
Do I have to keep giving this advice out: What I do is open up a tin of soup, heat it up, poach an egg in it, serve that with a pork pie and sausage roll.
I made it on Sunday and it's delicious. Pretty festive too.
Fry some onions and butternut squash, then add a good amount of Red Thai curry paste. Stir around a bit then add some vegetable stock and coconut milk. Maybe a bit more chilli if you are feeling daring. Then just whizz it all up...amazing.
add to stock
red pepper (only a little, like half)
Whizz it up but leave some of the squash in chunks then add udon noodles at the end, maybe a splash of nam pla.
except like this:
fry a large onion and a lot of celery with some garlic ginger and chilli.
Chuck in a chopped butternut squash and maybe some carrots. cover with water - a bit more than you think you need - a stock cube, some salt and pepper. Cook for ages.
Blend it up. Add some coconut milk or creamed coconut at the end and stir in.
• Goat's cheese
• 6 x Tomatoes
• 2 x Red peppers
• 1l of veg stock
• 1 x Onion
Cook onion and garlic in some butter, add chopped tomatoes and chopped red peppers, add stock. Simmer for 30 minutes. Crumble goat's cheese, add freshly chopped basil. Blend. Serve.
Carrot, orange, and coriander soup.
• The juice and zest of 2 large oranges
• 10 large carrots
• 1 x onion
• 1l veg stock
Cook onion and garlic in some butter, add peeled and chopped onions, after 15 minutes add orange juice and zest, add stock, leave to simmer for 30 minutes, add freshly chopped coriander. Blend. Serve.