Post up your soup recipes
 

To start, I wanted to make a tomato soup that would be really really easy and all about the tomatoes, so here it is...

http://i291.photobucket.com/albums/l...d/DSCF2283.jpg

In the picture is the base tomato soup, but with red lentils, basil and a parmesan twirl :-)

this is sooooooo easy. Just get a dozen vine ripened tomatoes, take off the vine, cut in half and lay on a baking tray lines with greaseproof paper, cut side up. Twist a little salt and a good amount of pepper over the top and then randomly place the vines over the tomatoes. Pop in the bottom of an oven at 160/gas4 and leave for about an hour or until the tomatoes are just starting to colour.

Discard the vines and put the tomatoes into a blender and blend for about 30 seconds. I like it to have texture, but if you want it smoother, you can blend longer and even pass it through a sieve.
So, when blended, pop into a saucepan and add 1tsp sugar 1/2 pint chicken stock and simmer for 2-3 minutes. That's it for the basic soup which is packed FULL of tomato flavour with nothing to really take away from that. Add Basil if you want, leave it if you want.....do what you want :-)

Then, if you want it more substantial, add 1-2tbsp split red lentils and simmer for 30 minutes to cook the lentils through. If you want a parmesan twirl, just grate a little parmesan, lay it on a bit of greasproof paper on a baking tray to make a thin round of grated cheese and pop in the low oven for 4-5 minutes. As soon as it starts to take the tiniest bit of colour at the edges, remove and using the paper, roll it into a twirl, but you have to do this before it cools. You can just leave it flat too if you want.

As in the picture, serve the soup, put some fresh basil on it and top with the parmesan. It's a very clean but deep roasted tomato flavour and best of all....no oil, butter, cream or fats.

So, lets have all your soup recipes...go seasonal, the farm shops are full to brimming with veg at the moment.

Re: Post up your soup recipes
 

I had a homemade tomato soup the other day with 3 different tomato types in it with some cheese on toast, absolute bliss! A friend had made it, she's got an allotment. She also added celery to it with gave it a nice twang. Just beautiful it was! :-D

Re: Post up your soup recipes
 

1 x tesco store
1 x £1.50.

= tomato and basil fresh soup

Re: Post up your soup recipes
 

I am so going to try that :D

Re: Post up your soup recipes
 

I like my asparagus soup, but no pucker recipe. I do it my own way.

chop onions & asparagus (keep heads for later) soften in butter for 5 mins and sprinkle on flour and mix in, slowly add a couple of pints of chicken stock and simmer for about 40 mins, drain off most of the stock, blitz and pour back the stock, gently simmer for a further 10 mins, add a touch of cream and the asparagus tips. serve with fresh crusty bread. oh season with plenty of black pepper

now someone give me a good stilton and bacon soup recipe

Re: Post up your soup recipes
 

I had to nick the recipe from somewhere on the net, but Kusksu is my favourite soup. My mum and dad break an egg for each serving into the pot while it's cooking, so each one is poached in the soup - it's lovely.


Method
Fry the onion (with a bit of garlic, if liked) in about 4 tablespoons of oil, add the tomato puree and the peeled broad beans (the thin shell must also be removed) the shelled peas and water to cover. When vegetables are cooked bring to the boil, add the kusksu and cook for 15 minutes. Cover, turn off heat but keep warm for about 10 minutes. Serve. Kusksu is best made in May (in Malta) when the broad beans are large and coarse. The peas are an optional extra but a definite improvement.

Re: Post up your soup recipes
 

+ 1 but i put mine in a pan untill its hot first

Re: Post up your soup recipes
 

Chez, I'm gonna make that, think me daddy would like it muchly.

Re: Post up your soup recipes
 

GG you had me licking my screen...again ;) Lozzo i may give yours a try if i can find some kusksu pasta.

Re: Post up your soup recipes
 

Roast butternut squash and pepper soup.

I made this up as I went along, but not claiming it as mine!

Two squashes cut in half lengthways and seeds scooped out and the flesh slashed, but not through to the skin.
Put the squash in a roasing tin with a clove of garlic in each of the "cups" where the seeds were, then pour loads of olive oil all over them.
Tuck about four red peppers cut up around them and bung into a hot oven for an hour or so, until the squash is butter soft with a few black speckles.

Scoop all the flesh, peppers, oil and garlic into a food processor and blitz a bit until there is a good mixture of smooth and chunky bits.

Pour the mix into a big pan, add a carton of philadelphia or similar and some water until the consistency is to your liking. Loads of freshly ground black pepper and some salt.

Let it bubble a bit, then get some crusty bread and tuck in!

Pete ;)