The Soup Recipes.


I do not use chilli, pepper &c as such spices can give me problems. Similarly, I don't use seasonings as individual tastes vary so much.
Just as quantities given are very much approximate, though, treat the recipes as a base to do your own thing as you like.


      Mushroom soup (makes 6 portions).

Ingredients: 120g butter; 4 small/medium onions peeled and chopped; 1kg chestnut mushrooms (more flavour than ordinary mushrooms), wiped and roughly chopped; 1 litre vegetable stock made from Knorr vegetable stockpots.

Heat the butter in a large pan and fry the onions for 5 mins until softened but not brown.
Add the mushrooms and fry gently for 5 mins, stirring occasionally.
Pour in the stock and simmer for 10 mins until the mushrooms are very tender.
Remove from the heat and leave to cool for 5 mins, then puree the soup with a stick blender.
Leek & Potato Soup (makes 6 portions).

Ingredients: 4 leeks, chopped; 4 large (or equivalent smaller) potatoes, cubed; 1 tablespoon vegetable oil; 1250ml vegetable stock (3 Knorr Vegetable Stock Pots dissolved in hot water).

Sweat the chopped leeks and cubed potatoes in the vegetable oil for about 10 minutes, stirring occasionally, until softened but not browned.
Add the vegetable stock and simmer for about 15 minutes or so.
Leave to cool for 5 minutes or so and then blend with a stick blender.
Depending on the size of the leeks and potatoes, the soup may be too thick for your taste. Simply add sufficient hot water to thin it down.
     
      Tomato and bacon soup (makes 8 portions).

Ingredients: 2 kilos of tomatoes, three small onions, about 1/3 of a kilo of cooking bacon, two Knorr Vegetable Stock Pots (mixed into about a litre of hot water).

Roughly trim the fat off the bacon and cut it into bite-size pieces, dice the onions and cut the tomatoes into 8 pieces each.
Place bacon in a stock pot over medium-low heat; cook and stir until bacon begins to brown, about 5 minutes.
Stir onion into bacon; cook and stir until onion is tender, about 10 minutes. Add tomatoes and vegetable stock and bring to a boil.
Reduce heat and simmer until tomatoes are tender, about 40 minutes. Allow to cool for about 5 minutes then puree the soup with a stick blender.
Peelings off the onions go into the compost bin and the fat off the bacon out for the birds so nothing wasted.
Dried Pea soup (makes 8 portions).

Ingredients: 500g dried peas, two onions (3 if small), 3 or 4 carrots (depending on size), three Knorr Vegetable Stock Pots (added direct to the pot), 4 - 5 litres of liquid (as described below).

Soak the dried peas overnight, so that they swell, then rinse in a sieve/colander and place in a stock pot.
Chop the peeled carrots and onions into small pieces and add to the stock pot with about 3 litres or so of the liquid (including the ham liquor if used) and the Stock Pots. The rest of the liquid can be added when the peas are almost cooked, or after pureeing, to make the finished soup a (thicker or thinner) consistency to suit.
Bring to a boil then reduce heat and simmer until all is tender, which can take up to a couple of hours depending on the peas. Allow to cool for about 5 minutes then puree the soup with a stick blender.

Liquid: We like to have a little ham flavour so keep the liquor from boiling a ham/gammon joint (decent quality so not too salty). We store the liquor in a freezer in a store & pour/tip 'n' zip bag so that the fat rises to the top and can be removed after thawing (leaving a gel base) before use. If the base is liquid rather than gel after thawing it may be too salty. Typically that gives about 3/4 litre and we make up the quantity with water. Alternatively all water can be used.

Peelings off the carrots and onions go into the compost bin and the fat off the ham liquor (if used) goes out for the birds so nothing wasted.
     
      Garden Pea soup (makes 6 portions).

Ingredients: 900g bag of frozen peas, two onions (3 if small), 3 or 4 carrots (depending on size), three Knorr Vegetable Stock Pots (added direct to the pot), 1 and a half litres of hot water.

Chop the peeled carrots and onions into small pieces and add to a stock pot with the peas (doesn't matter if still frozen), Stock Pots and the water
Bring to a boil then reduce heat and simmer until all is tender, which takes about half an hour. Allow to cool for about 5 minutes then puree the soup with a stick blender.
Lentil soup (makes 6-8 portions).

Ingredients: 500g dried red lentils (green can be used but we prefer the colour of the red), two onions (3 if small), 2 or 3 carrots (depending on size), three Knorr Vegetable Stock Pots (added direct to the pot), 2 - 3 litres of liquid (as described below).

Rinse the lentils in a sieve and place in a stock pot.
Chop the peeled carrots and onions into small pieces and add to the stock pot with about 1.5 litres or so of the liquid (including the ham liquor if used) and the Stock Pots. The rest of the liquid can be added when the lentils are almost cooked, or after pureeing, to make the finished soup a (thicker or thinner) consistency to suit.
Bring to a boil then reduce heat and simmer until all is tender, which takes only about half an hour. Allow to cool for about 5 minutes then puree the soup with a stick blender.

Liquid: We like to have a little ham flavour so keep the liquor from boiling a ham/gammon joint (decent quality so not too salty). We store the liquor in a freezer in a store & pour/tip 'n' zip bag so that the fat rises to the top and can be removed after thawing (leaving a gel base) before use. If the base is liquid rather than gel after thawing it may be too salty. Typically that gives about 3/4 litre and we make up the quantity with water. Alternatively all water can be used.

Peelings off the carrots and onions go into the compost bin and the fat off the ham liquor (if used) goes out for the birds so nothing wasted.
     


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Last updated: 17 December 2021