Soup recipies?!
Answers: do you have specific recipies for soup or do you just throw anything you fancy in a pan i would love the recepie for a roast parsnip soup
It depends. If it's the weekend and I have time I'll make something like minestrone or mulligatawny and then I follow a recipe.
If it's midweek, I'll just throw in whatever I have. Some favourites are :
Chicken Soup (if we've had chicken for Sunday dinner)
Boil up the chicken carcase in water, salt and a chicken stock cube for approx 45 minutes
Take out the bones and meat and leave to cool. Add a chopped onion, some carrots and some celery. Simmer for 30 minutes or so.
Take any meat off the (now cooled) carcase and return it to the soup together with a couple of handfuls of pasta shapes. Simmer until the pasta is cooked then eat.
Another favourite is
TOMATO & BASIL SOUP
2 lbs tomatoes
6 shallots
3 cloves garlic
1 tbsp plain flour
1 ? pints chicken stock
2 tbsp olive oil
handful of basil
salt & pepper
1. Skin the tomatoes and roughly chop
2. Chop the shallots and garlic and fry gently for a couple of minutes until soft
3. Add the flour and mix well. Cook for a minute or so.
4. Slowly add the chicken stock, stirring all the time. Bring to the boil and allow the soup to thicken slightly.
5. Add the chopped tomatoes and the chopped basil, cover and simmer for 30 minutes.
6. Liquidise the soup and add salt and pepper to taste.
7. Eat with nice, fresh, crusty bread – yum yum!
I throw meat in a pot and boil it, then when it's done, I toss whatever veggies are in the refrigerator or freezer along with some stock and seasonings. Pretty easy to make a soup.
Here is the Roast Parsnip you requested:
Ingredients
1 tbsp olive oil
knob of butter
1 parsnip, peeled and chopped
1 clove garlic, peeled and chopped
a few thyme leaves
a few rosemary stalks
1 tbsp honey
salt and freshly ground black pepper
55ml/2fl oz double cream
splash of hot chicken stock
For the croutons
1-2 tbsp olive oil
2-3 slices of bread, cubed
salt and freshly ground black pepper
few rosemary stalks, chopped
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Heat the olive oil and butter in a large ovenproof non-stick frying pan and sauté the parsnip for a few minutes.
3. Add the garlic, thyme, rosemary, honey and seasoning and continue to heat for a further 5-6 minutes.
4. Transfer to the oven and roast for 10-15 minutes.
5. To make the croutons, heat the oil in a frying pan and fry the bread with the seasoning and rosemary for a few minutes on each side until crisp and golden.
6. Remove the parsnips from the oven and place in a food processor with the cream. Blend until smooth, adding a splash of stock to thin.
7. Return the soup to a pan and warm through. Transfer to a serving bowl and top with the croutons. Serve at once.
enter that, "Roast parsnip soup" into google and you will be amazed at the number of recipies that are available.
Hi. Soups are a fab way of getting children to eat vegetables. Never done roast parsnip soup - sounds tasty. I make what I call "Shrek Soup" (it's green!!).
A large head of broccoli.
Medium white onion
2 med courgettes
1 small to med parsnip
1 med white potato
1 veg stock cube.
Wash and cut up the veg into chunks & put into a large saucepan.
Add stock cube dissolved in about 300mls water. (more if you wish)
Seasoning.
Bring to the boil & simmer until veg al dente.
Blitz in a blender.
If you wish, add milk or cream prior to serving with Parmesan cheese.
This freezes well, too. Enjoy.
Roast parsnip soup
Serves 1
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
1 tbsp olive oil
knob of butter
1 parsnip, peeled and chopped
1 clove garlic, peeled and chopped
a few thyme leaves
a few rosemary stalks
1 tbsp honey
salt and freshly ground black pepper
55ml/2fl oz double cream
splash of hot chicken stock
For the croutons
1-2 tbsp olive oil
2-3 slices of bread, cubed
salt and freshly ground black pepper
few rosemary stalks, chopped
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Heat the olive oil and butter in a large ovenproof non-stick frying pan and sauté the parsnip for a few minutes.
3. Add the garlic, thyme, rosemary, honey and seasoning and continue to heat for a further 5-6 minutes.
4. Transfer to the oven and roast for 10-15 minutes.
5. To make the croutons, heat the oil in a frying pan and fry the bread with the seasoning and rosemary for a few minutes on each side until crisp and golden.
6. Remove the parsnips from the oven and place in a food processor with the cream. Blend until smooth, adding a splash of stock to thin.
7. Return the soup to a pan and warm through. Transfer to a serving bowl and top with the croutons. Serve at once.
I have never made roast parsnip soup but this curried parsnip soup is a favourite with my family.
1 ? oz Butter
1 Medium Onion
1 ? lbs Parsnips, peeled and finely diced
1 tsp Curry Powder
? tsp Ground Cumin
2 ? pts Chicken Stock
5 fl oz Single Cream
Salt and Pepper to taste
Paprika to garnish
Heat butter in a large pan, add onions and parsnips and fry for about 3 minutes. Stir in the curry powder and cumin, fry for a further 2 minutes. Add stock and bring to boil, reduce heat and simmer for about 45 minutes until the vegetables are soft. Cool slightly, using a perforated spoon place all the vegetables in a blender, add a little stock and puree until smooth. (This can also be achieved by using a hand blender directly in the pan) Return to pan. Add salt, pepper and cream. Reheat but do not boil. Serve sprinkled with the paprika.
I sometimes make them up depending on what vegetables I have but sometimes if I want something specific, I will look for a recipe. I often use recipes from BBC good food as these have been tried and tested so usually taste delicious! Here is a recipe for a spicy roasted parsnip soup:
http://www.bbcgoodfood.com/recipes/3198/...
Have fun with your soup making!
There is one that I absolutely love which is roast cauliflower soup.
You mix a whole cauliflower, broken into florets with a spoonful of olive oil and a chopped clove of garlic and a chopped shallot.
You put it in a pre-heated oven at about 220degrees C and roast until golden.
It smells yum at this stage.
Then you put the mixture in a pan with some vegetable stock, a bay leaf and some black pepper and leave to soften for about 30 minutes.
When it it done, add a pot of fresh cream and blend.
You can serve it with croutons but I especially like it with some grated cheese melted into it.
I think it is important to have a specific recipe or at least to know which tastes you like blended together before making a soup.
Soup can be surprisingly tasteless if not done properly (or maybe that's just me!)
I hope you like this recipe!
I have never roasted parsnips before using them in a soup as it sounds like it would make it too greasy!
Soups are as easy as anything to make, you just throw which ever vegetables you fancy in with some vegetable or chicken stock and cook for about 30 mins. You can then blend it or add herbs or cream or yogurt
Its really up to you :)
cream and mushrooms
Most of my soups are my recipes that I've perfected using whatever items I had on hand. Just try throwing various things that sound really good together in a pot and boiling them in water, broth or some cream or tomato soup. Add spices that sound like they would go well and enjoy. One of my simple recipes that everyone seems to like is for a Cheesy Mexican soup, it's very quick and easy to make.
Mix
1 can cream of chicken soup
1 can southwestern cheese soup(or any cheese soup you fancy)
2 cans milk (to mix your soup with)
1 can tomato and green chilies mixture
1 can green enchilada sauce (can use red if you wish)
1 can of chunk chicken (shredded and drained, you can add more if you wish)
Heat it all up together in pot or slow cooker and when it's hot serve in bowls and add tortilla chips or heated corn tortillas to it.