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The unsung hero of winter lunches?
Discuss, with recipe suggestions.
My favourite is with chorizo, chickpeas, tomatoes, and spinnach.
it's going to be epic.
lentil, carrot, sweet potato and a few herbs. mmm
King of soup.
Cut 1 swede into cubes, season and roast for 25 mins. Meanwhile cook 2 carrots, onion, garlic and thyme in a saucepan. Add swede into saucepan along with 2 pints of veg stock. Simmer for 25 mins. Add some single cream. Souperize with blender/hand mix. Garnish with more thyme and cream. Nice.
mine are generally whatever veg is looking a bit sad in the fridge ones
make a good mushroom one too though
good diet food and all
A bubblin' hot, hot, hot.
I like soups with cheese - broccoli and stilton, cauliflower and cheddar.
It's not filling enough to constitute a whole meal (unless you are ill) yet I like the taste and concept. But I'm not extravagant enough to make soup for a starter and then have something more substantial as a main. PREDICAMENT.
Fills up my cakehole nicely.
I have no time for that, I'm too busy being on DiS.
recipe suggestions please?
two sweet potatoes
three veg stock cubes, crumbled into two pints' boiling water.
- chop carrots and onions; fry in oil for 5 minutes
- add sweet potatoes (chopped) and lentils; pour stock on top of it
- simmer for 20-30 minutes
- blend; season (add herbs if you like); eat.
does anyone bother making their own stock for soup?
well, if we've roasted a chicken then it's not much of an extra effort to bung the carcass into a pot with some carrots, onion, and celery is it? You don't need to stand and watch the pot for 2 hours.
tying them all with string etc etc... plus, my demand for stock far outweighs my supply of chicken carcasses!
but whenever I have a roast chicken then it just makes economical sense to get as much out of it as possible. I usually make a risotto from the stock and any left-over bits of chicken you can pick off the bones pre-stocking.
You don't really need to make the bouquet garnet thing. Just a couple of bay leaves, some peppercorns, and salt.
Usually I'm a bouillon man.
Unless there is an animal carcass hanging around the kitchen already, which is rare in this economic climate.
Also soup boils soup spoils, the only advice you need.
I myself prefer a good sandwich.