Crafty Threads 'n' Yarns

jessica · Joined: 08 Nov 2006 Posts: 1691

celery is nice but not essential, we sometimes use chopped up levftover meat and put the bones in for added goodness (sorry this is the lentil veggie one). Also if you are a vegetarian omit the oxo and add Vecon the bestest stock maker ever imho. I sometimes add a chopped apple and put potatoes in when its boiling so they stay whole.

Binty · Posted: Sun Apr 06, 2008 5:05 pm Post subject:

Ok so Ill try them without the celery
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Ali

21" dolly
School uniform (dolly)
Hat, hand warmers and scarf (dolly)
PJ's and Slippers (dolly)
2 x fish
1 pair of size 5 welly socks
2 x frog
6 x 28 inch Big Ted
1 x 22 inch Ted
6 x angry eggs
Sample blanket
1 x curly bear

Anna · Posted: Sun Apr 06, 2008 8:25 pm Post subject:

Do you like tomatoes? Leek and tomato soup is scrummy and not a stick of celery in sight!

3/4lb (375g) Leeks
3/4lb (375g) tomatoes - I suppose you could use tinned if fresh weren't available, but I've never tried it. If you did you wouldn't have to peel them.
3/4lb (375g) potatoes
1 oz (30g) butter
2 teaspoons sugar
1 1/4 pints (720ml) stock - I use either fresh vege or marigold bouillon powder
a little cream
salt and black pepper

Peel and dice potatoes, wash and peel leeks and cut them in half lengthways then chop quite finely. Drop tomatoes into a jug of boiling water and leave them for a minute then fish them out, peel them and chop them roughly.

Melt butter in a large pan. Add leeks and cook slowly until soft. Add chopped tomatoes, stir and let them cook slowly until the juice starts to run. Add the potato, salt, stock and sugar. Put a lid on the pan and let it all simmer for about 20 mins until the veges are cooked. Blend the soup in a liquidiser then pour it back into the pan and reheat gently. Stir the cream into the soup and serve at once. Once you've added the cream don't let it boil or the cream will curdle.

This soup also freezes beautifully. Pour into into freezer containers before adding the cream and simply add the cream once you've defrosted and reheated the soup.
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"I can resist everything except temptation" - Oscar Wilde.

*Anna*

franney · Posted: Mon Apr 07, 2008 10:44 am Post subject:

Leek and butterbean soup: 2 leeks, chopped up, one tin butterbeans, 2 pints veg stock... gently saute the leek til softened and then chuck in the drained butterbeans and veg stock, bring to boil, simmer for ten minutes, serve with crusty bread Very Happy

Parsnip and potato soup: some parsnips, some potatoes, an onion and some veg stock... chop everything up, saute the onion, add the other veg, add the stock, bring to boil then simmer til it's all soft and then whiz it til it's smooth, return to the pan and gently reheat it through. You can add some mild spices to warm it up a bit, you can add creme fraiche or cream when you whiz it to make it creamier or you can have it as is Smile

I don't tend to work by amounts, just what i have int he fridge so tend to allow one medium sized potato per person and half a large parsnip Very Happy

I alos make bottom of the fridge soup with anything that's left over at the end of the week Smile

Chuck it all in a pan with some stock, cook it, mash it and serve with crusty bread Smile

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Xt!n@ · Joined: 12 Nov 2006 Posts: 112

Ilove soup - cannot find my usual lentil soup recipe online at the moment but in the search came accross this one which sounds A-M-A-Z-I-N-G as it uses an entire head of garlic - I want to try this as I LOVE garlic -
http://www.glittyknittykitty.co.uk/archive/2006/02/index.html
Scroll down a bit to find her soup recipe
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Maybe it's because ................

Sprite64 · Joined: 28 Dec 2006 Posts: 2879

I'm always making soup - we get a veg box every week and we have a lot of soups in the winter. I do follow recipes quite a bit - and I always used them when I first started making them - but I tend to just make them up now. I usually chop a large-ish onion or some leeks if we don't have onion - then soften them up a bit by frying in a bit of olive oil then I chuck in whatever other veg I fancy! Adding a couple of spuds thickens soups up nicely - and lentils are great too. We keep getting masses of broccoli at the moment - I'm getting a bitfed up with green soup now though!
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Sharon

slowasasnail · Posted: Sun May 25, 2008 9:59 am Post subject:

I usually chuck what ever I have in the house into the soup. I like to add some soft cream cheese at the end...like Philadelphia, extra light. It stirs in lovely and adds a lovely creamy finish without the calories.
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Kate

modelwidow · Joined: 15 Feb 2008 Posts: 1036 Location: Kent

I often make a veg soup with whatever is around, I either cut everything very small and then whizz some of it in the liquidiser and leave some as it is to make a chunky soup, or if I'm feeling lazy I chop it up less and then whizz the lot.

But one of our favourites is Carrot Soup the essential ingredients are:
1lb Carrots
1 onion
1tblspn flour
2 pints chicken or veg stock
Salt and Pepper

the original recipe also has (though I often don't have/want/bother with) 1 stick of celery, 1/4 turnip, 1 rasher bacon

Basically, prepare and chop the veg(and bacon if using), fry in butter/oil for about 5 mins, add the flour and cook for a minute, gradually stir in the stock, simmer covered for 30-40 mins, whizz in the blender and adjust seasoning.

Binty · Posted: Mon May 26, 2008 6:52 am Post subject:

Thanks everyone for your recipes I have had great fun and I must say some success with soups now and they are on the menu often.

What makes it really good is that the kids like and ask for them so Im double pleased about that Very Happy

_________________
Ali

21" dolly
School uniform (dolly)
Hat, hand warmers and scarf (dolly)
PJ's and Slippers (dolly)
2 x fish
1 pair of size 5 welly socks
2 x frog
6 x 28 inch Big Ted
1 x 22 inch Ted
6 x angry eggs
Sample blanket
1 x curly bear