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    Thread: The best soup recipe on the planet.... (first of all - pumpkin)


    1. #1

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      The best soup recipe on the planet.... (first of all - pumpkin)

      Ok, well I think I'm a pretty good cook, but I really can't take any credit for this recipe - it's straight from Stephanie Alexander's 'the cooks companion' (aka 'the bible')

      In a saucepan (or a slow cooker) combine:
      500g bacon bones (or a ham hock), 1 chopped onion, a few chopped cloves of garlic, a teaspoon of whole allspice, some bay leaves and 3L of water.
      Simmer it for ages = yummo bacon stock.

      Get rid of the stock flavourings (i.e. the chunky bits) but don't throw out the liquid - that's the start of your soup!

      Add 3 Large spuds (peeled & chopped), 1kg pumpkin (I use butternut - peeled & chopped), 1 Tablespoon paprika
      Simmer until they're collapsing
      Puree (hand-held blender is fine)

      Serve with some pan-fried and chopped up chorizo, and a dollop of cream if you're feeling naughty.

      You can make a vegetarian version, but I'm not a vegie so I don't :)

      It is seriously miles ahead of any other pumpkin soup I've ever tasted!

      Jo (Aussie), Jon (Pom on a 100 visa), Satch (the gorgeous viscous labrador) have now been joined by Siena Rose.
      Does anyone have a spare instruction manual for a baby girl?

    2. #2

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      love Pumpkin soup Jon , thanks for that ........
      JoandJon likes this.
      Voted Best Newcomer 2010 by PIO Members.......Thank you....x

    3. #3

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      It's currently in the slow cooker and smells amazing - but apologies I left out the Salt and Pepper in the recipe!!
      And I usually up the pumpkin and reduce the potato too....
      Jo (Aussie), Jon (Pom on a 100 visa), Satch (the gorgeous viscous labrador) have now been joined by Siena Rose.
      Does anyone have a spare instruction manual for a baby girl?

    4. #4

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      Quote Originally Posted by JoandJon View Post
      Ok, well I think I'm a pretty good cook, but I really can't take any credit for this recipe - it's straight from Stephanie Alexander's 'the cooks companion' (aka 'the bible')

      In a saucepan (or a slow cooker) combine:
      500g bacon bones (or a ham hock), 1 chopped onion, a few chopped cloves of garlic, a teaspoon of whole allspice, some bay leaves and 3L of water.
      Simmer it for ages = yummo bacon stock.

      Get rid of the stock flavourings (i.e. the chunky bits) but don't throw out the liquid - that's the start of your soup!

      Add 3 Large spuds (peeled & chopped), 1kg pumpkin (I use butternut - peeled & chopped), 1 Tablespoon paprika
      Simmer until they're collapsing
      Puree (hand-held blender is fine)

      Serve with some pan-fried and chopped up chorizo, and a dollop of cream if you're feeling naughty.

      You can make a vegetarian version, but I'm not a vegie so I don't :)

      It is seriously miles ahead of any other pumpkin soup I've ever tasted!
      Im on my way, soup, pasties and pork pies, just don't let Geoff get there first.
      JoandJon likes this.
      If you are depressed you are living in the past. If you are anxious you are living in the future. If you are at peace you are living in the present.

    5. #5

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      Lol :)

      When I get a chance I'll share the recipe for proper Chicken Noodle Soup too - it's so far removed from the horrid stuff you get in packets and tins it's not even on the same planet. (And it's stupidly easy as well - particularly if you use premade stock)

      :)
      Jo (Aussie), Jon (Pom on a 100 visa), Satch (the gorgeous viscous labrador) have now been joined by Siena Rose.
      Does anyone have a spare instruction manual for a baby girl?

    6. #6

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      I've never bought a ham hock, I think I might have a go at this soup!

      My usual is just a veg one, chop whatever I have into chunks and let it all slowly cook in the slow cooker with some white pepper in. Then about 15 mins before serving I usually throw a handful of soup pasta in.

      Ever tried soup pasta? Its brill, I found it when I lived in Aus and then found it really difficult to find over here in the UK but have found Waitrose do it! :)

    7. #7

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      This is the packet of soup pasta if anyone wondered what it is! It is tiny tiny tiny little pieces of pasta :)

      Soup pasta.jpg
      The Pom Queen likes this.

    8. #8

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      Here's one of my favouritres for Autumn/Winter from 'Soup Kitchen' by Thomasina Miers & Annabel Buckingham;

      Spicey Root Soup & Cheese Scones

      For the soup
      250g parsnips
      250g sweet potatoes
      250g carrots
      150g red onions
      150g leeks
      150g celery
      1 tsp cumin seeds
      1 tsp crushed dried chilli salt and pepper to taste
      3 tbsp olive oil
      25g butter
      1.5 litres water

      Cheese scones

      150g butter, cut into small cubes
      450g plain flour, plus extra for dusting
      4 tsp baking powder
      300g strong Cheddar, grated
      1 tsp mustard powder (optional)
      150ml milk

      Preheat the oven to 190C/ Gas 5.

      Method
      Peel, trim and roughly chop the parsnips, sweet potatoes andcarrots. Peel, trim and chop the onions, leeks and celery.Put half the carrots aside. Put the rest of the carrots, the parsnips and sweet potatoes in a baking tray. Add thespices, salt, pepper and 2 tbsp of the olive oil and shake the tray until all the vegetables are coated with oil. Placein the middle of the oven for up to 45 minutes, checking and turning from time to time until they are brown.In a large pan add the remaining olive oil and the butter, and put on a gentle heat. Cook the onion until translucent,for about 5 minutes, then add the remaining carrot, with the celery and leeks. Grind over some pepper, cover andsoften for 20 minutes, stirring occasionally to make sure it does not burn. If it becomes watery, take off the lid untilall the liquid has evaporated. Add the water, roast vegetables and plenty of salt, and let simmer for a further 10minutes. Take off the heat and let cool, then liquidise in a food processor.

      Meanwhile, for the cheese scones, turn the oven temperature up to 220C/ Gas 7.
      Add the butter to a large bowl with the flour and baking powder. Rub the butter into the flour between your fingers
      and thumbs until it looks like breadcrumbs, then add the grated cheese and mustard powder (if using). Mix this
      through, pour in the milk and gently stir with your fingers to make a soft dough. Dust a work surface with extra flour,
      and also flour your rolling pin and hands. Gently roll out the dough until about 2cm thick, and using a small round
      pastry cutter or glass, cut out your scones. Place on a greased baking tray and bake in the middle of the oven for
      10 minutes.

      Reheat the soup and serve with buttered warm cheese scones.
      Yumo!
      Sue

      Open your eyes; the world is outside your door

     

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