What's the best way of making soup?!
Answers:
Basically, soup is contains of water and ingredients!.
Soup broth is different from normal soup!. Soup Broth needs longer simmering time!. This is an important base for the soup or gravy!.
When you are cooking simple soup, you can do without broth!.
That means you cook now and drink now!.
Cooking simple soup is to prepare whatever you have in hand and put them together in a pot of water and cook!.
I have some soup recipes ideas here for you!.
Onion Soup
Ingredients
8 medium sized onions
Soup stock
Parmesan cheese (grated)
One slice of toast
Action
a!. Slice and boil the onions until tender!.
b!. Add the onions in the soup stock and season to taste!.
c!. In each plate place a piece of toast and grated cheese over it!.
d!. Add slowly the soup, it will melt the cheese!.
e!. Serve hot!.
Split Pea Soup
Ingredients
500g split peas
3000 ml cold water (for soup)
1/3 teaspoon soda
250g lean ham or bacon (sliced)
1 teaspoon salt
1 stalk celery (fine cut)
A little pepper
Small squares toasted bread (cut-up)
Action
a!. Wash well the split peas and cover with cold water!.
b!. Add soda and let them soak for over night to swell!.
c!. In the morning, put them in a soup pot, with a close fitting top!.
d!. Pour 3000 ml cold water over them!.
e!. Add ham, salt, pepper, and celery!.
f!. Cook slowly from 3 to 4 hours, stirring occasionally until
peas are dissolved!.
g!. Strain through a colander, and remove the meat!.
h!. Serve with toasted bread!.
Note: If the soup is not thick enough, you may add
a small piece of butter!.
Winter Split Pea Soup
Ingredients A
1000g split peas
2000 ml water
Preparation
a!. Soak the peas in soft water for 12 to 14 hours!.
b!. Remove those which floated on the top!.
c!. Simmer in water until tender!.
Ingredients B
2000 ml beef stock
2000g shin of beef
Some meat bones (chopped)
1 slice of ham
1 head of celery
6 onions
3 carrots (peeled and sliced)
3 turnips (peeled and sliced)
Salt and pepper to taste
Preparation
Combine all the ingredients, and season to taste!.
Ingredients C
Toasted bread
Action
a!. Put the ingredients A in a stew pan, add ingredients B,
and simmer the whole for 2 to 3 hours!.
b!. Stirring and skimming from time to time!.
c!. Pass all through a fine sieve, and give it one boil!.
d!. Serve hot with toasted bread!.
Barley Broth
Ingredients
3000g thick flank beef
6000 ml water
125g barley
3 heads of celery
2 carrots
3 turnips (pieces)
1 onion
A bunch of sweet herbs
A little parsley
Salt
Action
a!. Put the beef in the deep pot!.
b!. Cover with water, and barley!.
c!. Boil it gently for 1 hour, skimming it frequently!.
d!. Add celery, carrots, turnip slices, onion, herbs,
and parsley!.
e!. Boil all together till the broth is good!.
f!. Season it with salt, and remove the beef, onion
and herbs!.
g!. Pour the broth into the tureen and put the
beef in a dish!.
h!. Garnish with carrots and turnips!.
Bouillon or Broth
Ingredients
300g beef (cut small pieces)
400 ml water
Salt and pepper to taste
Action
a!. Put the meat in a pot of cold water!.
b!. Heat slowly and simmer for 1 hour!.
c!. Strain through a fine sieve, and season to taste!.
d!. When cold remove the fat that has formed!.
e!. Serve hot!.
Vegetable Soup
Ingredients A
500g turnips (in narrow strips)
500g carrots (in narrow strips)
500g celery (in narrow strips)
1 teaspoon sugar
4 tablespoons butter
1/8 teaspoon pepper
1 level teaspoon salt
preparation
a!. In a frying-pan, put butter and set pan on the fire!.
b!. When butter is slightly melted, add sugar,
carrots, turnips, and celery!.
c!. Cook very slowly for 30 minutes, make sure the
vegetables do not get browned!.
d!. Draw the vegetables to one side of the pan, and
press out as much butter as possible!.
Ingredients B
Cold water
Clear soup stock
500g lettuce (fine-shred)
Action
a!. Put the stock into a stew-pan, and set it at the back of
the hot stove!.
b!. Wash the lettuce, and put it into a stew-pan with
250 ml of boiling water!.
c!. Boil it for 10 minutes, and drain it!.
d!. Put the drained lettuce, and fried vegetables into soup stock!.
e!. Add pepper and salt!. Cover the pan, and cook gently
for 15 minutes!.
f!. It is ready to serve!.
Note: This makes 2000 ml!.
Chinese Black Bean Soup
Ingredients
150g black beans (soak over night)
Some celery or other greens
1 cm big kelp
1000 ml water
Some spices
2 teaspoons miso
Action
a!. Boil the beans and kelp in water, until half cooked!.
b!. Add the rest, and last miso!.
Note: You may use any type of bean instead!.
Lentil Soup
Ingredients
red carrots (diced)
Lentil (sprouted)
Curry powder
Miso to taste
oil
Water
Action
a!. Add oil, stir fry the curry powder with carrots!.
b!. Then add in beans, water and cook till soft!.
c!. Add miso or light soy sauce to taste!.
Squash Soup
Ingredients
Butternut Squash (diced)
Peas
Peanut sauce
Action
a!. Cook squash with water, till soft!.
b!. Add peas aWww@FoodAQ@Com
Soup broth is different from normal soup!. Soup Broth needs longer simmering time!. This is an important base for the soup or gravy!.
When you are cooking simple soup, you can do without broth!.
That means you cook now and drink now!.
Cooking simple soup is to prepare whatever you have in hand and put them together in a pot of water and cook!.
I have some soup recipes ideas here for you!.
Onion Soup
Ingredients
8 medium sized onions
Soup stock
Parmesan cheese (grated)
One slice of toast
Action
a!. Slice and boil the onions until tender!.
b!. Add the onions in the soup stock and season to taste!.
c!. In each plate place a piece of toast and grated cheese over it!.
d!. Add slowly the soup, it will melt the cheese!.
e!. Serve hot!.
Split Pea Soup
Ingredients
500g split peas
3000 ml cold water (for soup)
1/3 teaspoon soda
250g lean ham or bacon (sliced)
1 teaspoon salt
1 stalk celery (fine cut)
A little pepper
Small squares toasted bread (cut-up)
Action
a!. Wash well the split peas and cover with cold water!.
b!. Add soda and let them soak for over night to swell!.
c!. In the morning, put them in a soup pot, with a close fitting top!.
d!. Pour 3000 ml cold water over them!.
e!. Add ham, salt, pepper, and celery!.
f!. Cook slowly from 3 to 4 hours, stirring occasionally until
peas are dissolved!.
g!. Strain through a colander, and remove the meat!.
h!. Serve with toasted bread!.
Note: If the soup is not thick enough, you may add
a small piece of butter!.
Winter Split Pea Soup
Ingredients A
1000g split peas
2000 ml water
Preparation
a!. Soak the peas in soft water for 12 to 14 hours!.
b!. Remove those which floated on the top!.
c!. Simmer in water until tender!.
Ingredients B
2000 ml beef stock
2000g shin of beef
Some meat bones (chopped)
1 slice of ham
1 head of celery
6 onions
3 carrots (peeled and sliced)
3 turnips (peeled and sliced)
Salt and pepper to taste
Preparation
Combine all the ingredients, and season to taste!.
Ingredients C
Toasted bread
Action
a!. Put the ingredients A in a stew pan, add ingredients B,
and simmer the whole for 2 to 3 hours!.
b!. Stirring and skimming from time to time!.
c!. Pass all through a fine sieve, and give it one boil!.
d!. Serve hot with toasted bread!.
Barley Broth
Ingredients
3000g thick flank beef
6000 ml water
125g barley
3 heads of celery
2 carrots
3 turnips (pieces)
1 onion
A bunch of sweet herbs
A little parsley
Salt
Action
a!. Put the beef in the deep pot!.
b!. Cover with water, and barley!.
c!. Boil it gently for 1 hour, skimming it frequently!.
d!. Add celery, carrots, turnip slices, onion, herbs,
and parsley!.
e!. Boil all together till the broth is good!.
f!. Season it with salt, and remove the beef, onion
and herbs!.
g!. Pour the broth into the tureen and put the
beef in a dish!.
h!. Garnish with carrots and turnips!.
Bouillon or Broth
Ingredients
300g beef (cut small pieces)
400 ml water
Salt and pepper to taste
Action
a!. Put the meat in a pot of cold water!.
b!. Heat slowly and simmer for 1 hour!.
c!. Strain through a fine sieve, and season to taste!.
d!. When cold remove the fat that has formed!.
e!. Serve hot!.
Vegetable Soup
Ingredients A
500g turnips (in narrow strips)
500g carrots (in narrow strips)
500g celery (in narrow strips)
1 teaspoon sugar
4 tablespoons butter
1/8 teaspoon pepper
1 level teaspoon salt
preparation
a!. In a frying-pan, put butter and set pan on the fire!.
b!. When butter is slightly melted, add sugar,
carrots, turnips, and celery!.
c!. Cook very slowly for 30 minutes, make sure the
vegetables do not get browned!.
d!. Draw the vegetables to one side of the pan, and
press out as much butter as possible!.
Ingredients B
Cold water
Clear soup stock
500g lettuce (fine-shred)
Action
a!. Put the stock into a stew-pan, and set it at the back of
the hot stove!.
b!. Wash the lettuce, and put it into a stew-pan with
250 ml of boiling water!.
c!. Boil it for 10 minutes, and drain it!.
d!. Put the drained lettuce, and fried vegetables into soup stock!.
e!. Add pepper and salt!. Cover the pan, and cook gently
for 15 minutes!.
f!. It is ready to serve!.
Note: This makes 2000 ml!.
Chinese Black Bean Soup
Ingredients
150g black beans (soak over night)
Some celery or other greens
1 cm big kelp
1000 ml water
Some spices
2 teaspoons miso
Action
a!. Boil the beans and kelp in water, until half cooked!.
b!. Add the rest, and last miso!.
Note: You may use any type of bean instead!.
Lentil Soup
Ingredients
red carrots (diced)
Lentil (sprouted)
Curry powder
Miso to taste
oil
Water
Action
a!. Add oil, stir fry the curry powder with carrots!.
b!. Then add in beans, water and cook till soft!.
c!. Add miso or light soy sauce to taste!.
Squash Soup
Ingredients
Butternut Squash (diced)
Peas
Peanut sauce
Action
a!. Cook squash with water, till soft!.
b!. Add peas aWww@FoodAQ@Com
ham and potato soup
INGREDIENTS
540 g peeled and diced potatoes
40 g diced celery
55 g finely chopped onion
85 g diced cooked ham
770 ml water
0!.8 g chicken bouillon granules
3 g salt, or to taste
2 g ground white or black pepper, or to taste
70 g butter
40 g all-purpose flour
475 ml milk
DIRECTIONS
Combine the potatoes, celery, onion, ham and water in a stockpot!. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes!. Stir in the chicken bouillon, salt and pepper!.
In a separate saucepan, melt butter over medium-low heat!. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute!. Slowly stir in milk as not to allow lumps to form until all of the milk has been added!. Continue stirring over medium-low heat until thick, 4 to 5 minutes!.
Stir the milk mixture into the stockpot, and cook soup until heated through!. Serve immediately!.
Www@FoodAQ@Com
INGREDIENTS
540 g peeled and diced potatoes
40 g diced celery
55 g finely chopped onion
85 g diced cooked ham
770 ml water
0!.8 g chicken bouillon granules
3 g salt, or to taste
2 g ground white or black pepper, or to taste
70 g butter
40 g all-purpose flour
475 ml milk
DIRECTIONS
Combine the potatoes, celery, onion, ham and water in a stockpot!. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes!. Stir in the chicken bouillon, salt and pepper!.
In a separate saucepan, melt butter over medium-low heat!. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute!. Slowly stir in milk as not to allow lumps to form until all of the milk has been added!. Continue stirring over medium-low heat until thick, 4 to 5 minutes!.
Stir the milk mixture into the stockpot, and cook soup until heated through!. Serve immediately!.
Www@FoodAQ@Com
easy pea and ham(no from a chicken either)get a gammon joint couple of large tin o peas and some onion ,chop the onion and soften in a pan,add the peas and gammon joint,cook until the gammon is cooked through,take out the gammon and season,shouldn't need much salt as it comes out of the gammon during cooking(i usually put the gammon in the oven for a wee while to get some colour on the outside),some tatties and veg and you have soup and a main course,easyWww@FoodAQ@Com
fresh vegitables of your own choice, green, red, pulses,a little barley, in water 1 stock cube, simmer 20 mins!. we make one and we call it SWAMP now all the family do it, good for digestion, get minerals, vitamins etc
you could add a bone to the water first then remove it after an hour!.Www@FoodAQ@Com
you could add a bone to the water first then remove it after an hour!.Www@FoodAQ@Com
Saute the aromatics in fat!. Add other veggies, starting with the hard ones!. Add broth!. Add uncooked pasta if using!. Add cooked meat if using!. (If you wanted raw meat, you should add it with the aromatics!. Don't forget to drain before you add the broth!.) Taste!. Season!. Taste!. Www@FoodAQ@Com
take meat, bullion, pasta, and veggies
brown the meat (any kind)
disolve the bullion and add the meat simmer until tender
add the pasta, potatoes and 5 min after that add the rest of the veggies!. Simmer until all is "just" cooked not over cooked and eat!
Www@FoodAQ@Com
brown the meat (any kind)
disolve the bullion and add the meat simmer until tender
add the pasta, potatoes and 5 min after that add the rest of the veggies!. Simmer until all is "just" cooked not over cooked and eat!
Www@FoodAQ@Com
get some heinz vegetable and tomato soup the tin one is nicest not the packet one for some reason =S!. you cant beat a Heinz soupWww@FoodAQ@Com
Using fresh ingredients and a stove!.Www@FoodAQ@Com