The Soup Thread

[increpatio]

Nay probs, incs. Btw, did you ever get around to making that chickpea and tomato soup with Rosemary? Bet you lost the recipe

If I recall correctly, I made it not on one, but on several occasions, and quite delicious it was as well.  I can't remember the recipe though, but ... it sounds simple enough that I could improvise   And might do, given my current very surplus of tinned tomatoes and chickpeas (no rosemary to hand, but that's a situation that can be dealt with).

[Morticia]

Oh fab. I take it all back. Would probably work well with a bit of crumbled chilli chucked in, in place of Rosemary. Chillies and chickpeas have a meaningful relationship. Actually you can just busk it really ...

[increpatio]

Oh wait, I remember more clearly now.  It was from your recipe that I learned the strategy of blending only portion of a chunky soup and adding it back in.  That was a very valuable thing to learn, and it's served me well in many's the situation

[Don Basilio]

Soups: from this



you can get this

[increpatio]

What were the added ingredients?  (looks like milk/cream added?)  I've never had it myself: I imagine it must be quite tasty...


Also: what's that multicoloured thing in front of the power sockets?

[Don Basilio]

Also: what's that multicoloured thing in front of the power sockets?

The handles of three worn out toothbrushes, which Sancho, thrifty soul that he is, thinks might come in useful for something one day.

I had completely overlooked them for months.  I might ask him, when he has taken of his Little Nurse outfit with which he is looking after me at present.

Nettles, onion, flour milk, water, IIRC.

[Thompson1780]

A (bought) soup I had for lunch today:

Sweet Potato, Pear and Blue Cheese

 

Nommarooney.  (It was a little too heavy on the blue cheese, but you could just about get the pear)

Tommo

[j-rmit]

Is there anything in life more satisfying than making homemade stock?

1 onion
2 carrots
2 celery sticks
1 chicken carcass
pinch salt
few peppercorns
about 3 pints water
whatever herbs are to hand

You feel like a culinary God and you barely need to bother chopping anything!

[Morticia]

A (bought) soup I had for lunch today:

Sweet Potato, Pear and Blue Cheese

 

Nommarooney. 

Tommo

Oh dear, I read that as 'Sweet potato, Bear and Blue Cheese' Must get new specs (or brain )

[increpatio]

[Chafing Dish]

Tonight it's French Onion Soup made by a German from what I can only assume is a Hungarian recipe.

EDIT: In a Dutch oven, of course.

[oliver sudden]

I think Mr Kilala has a problem with you posting the picture of his bear soup.



(Funny, I googled 'bear soup' and got all sorts of pictures of hirsute gentlemen in baths.)

[Morticia]

(Funny, I googled 'bear soup' and got all sorts of pictures of hirsute gentlemen in baths.)

Cripes, you're right! I managed to find some helpful soup tips though

[George Garnett]

Gosh! A Soup Thread! I didn't know we had one.

(Funny, I googled 'bear soup' and got all sorts of pictures of hirsute gentlemen in baths.)

Yeah. I recommend putting 'Safe Search' on when you google 'Cock-a-Leekie' as well.

Now then, I have an embarrassingly basic question about stock. Suppose you have made yourself a nice big bowl of stock along the lines of trj's receipt above, how long can you keep it for? And if you are a simple hermit who doesn't possess a freezer, what is the best way to keep it? Just in a bowl in the fridge? in a sealed jar in ditto? or does it have to bubble away constantly in the 'stock pot' on top of the Aga (which in my case I also have not got)?

[Morticia]

George, the cookbook published by the Sisters of the Order of the Blessed Fergus -Without- the-Freezer strongly recommend the placing of chicken stock into ice-cube trays and bunging them into the ice box of your fridge.