Fruit and Veg

[gruntygiggles]

Originally Posted by Tara

don't over blend it when you make it - i have a great recipe for it at home i'll PM it you later if you like.

+1.......I tend to cook it for hours so that the toms cook down and sweeten, but the soup stays unblended and I never use cream in soups. For tomato soup, I cook it for ages then peel, de-seed and chop a few fresh toms to put in for the last 8-10 mins of cooking for the texture and freshness that goes with the smooth sweetness of the soup. Also, where you can, use fresh basil and not too much. Too much basil is what can make the soup repeat on you.

Originally Posted by gruntygiggles

+1.......I tend to cook it for hours so that the toms cook down and sweeten, but the soup stays unblended and I never use cream in soups. For tomato soup, I cook it for ages then peel, de-seed and chop a few fresh toms to put in for the last 8-10 mins of cooking for the texture and freshness that goes with the smooth sweetness of the soup. Also, where you can, use fresh basil and not too much. Too much basil is what can make the soup repeat on you.

another way is to roast them first, i agree i don't use cream for soup only sometimes in the garnish i think it makes them very rich. yep fresh basil is the way

[gruntygiggles]

Originally Posted by Tara

another way is to roast them first, i agree i don't use cream for soup only sometimes in the garnish i think it makes them very rich. yep fresh basil is the way

Mmmmm, roasted is gorgeous. I have four tomato soup recipes, but the roasted one I use roasted peppers in as well so didn't know if A*H would like that.

Getting hungry now....lol, but getting chinese take out tonight, so that'll be something to look forward to!

Originally Posted by gruntygiggles

Mmmmm, roasted is gorgeous. I have four tomato soup recipes, but the roasted one I use roasted peppers in as well so didn't know if A*H would like that.

Getting hungry now....lol, but getting chinese take out tonight, so that'll be something to look forward to!

that sounds so good and the chinese too lucky you

i am having med veg again tonight

[gruntygiggles]

Originally Posted by Tara

that sounds so good and the chinese too lucky you

i am having med veg again tonight

Try this:-

1 chorizo sausage, chopped into chunks and fried, then set aside.

1 onion chopped and fried gently til tender, add 1 tsp ground cumin, 1/2 tsp ground coriander and 1 clove crushed garlic. Fry for a minute, then add 1 can chopped tomatoes or cooked down fresh tomatoes and 1 pint chicken stock. Add a can of butter beans and a can of black beans or whatever you have in the cupboard and simmer for 20 mins. Then add 2 chopped spring onions, cook for another two minutes and ladel into bowls. Put the chorizo chunks into the bowls, pour a little olive oil and a squeeze a teaspoon of lime juice over and finish with a bit of fresh coriander.

It's amazing either as a winter or summer soup and deceptively filling!

Another good tip when you are doing a roast, use the water from the veggies to make the gravy with...that way all the nutrients and flavour go into the gravy too...!

Oh god, Im hungry now and I cant get any food till Ive had a bath, been riding the horses and am fithy!!

[gruntygiggles]

Originally Posted by Von Teese

Another good tip when you are doing a roast, use the water from the veggies to make the gravy with...that way all the nutrients and flavour go into the gravy too...!

Oh god, Im hungry now and I cant get any food till Ive had a bath, been riding the horses and am fithy!!

+1, that's the only way to make gravy IMO......apart from cabbage water....that can be really bitter. PM on it's way VT......about horses not food!

Originally Posted by gruntygiggles

Try this:-

1 chorizo sausage, chopped into chunks and fried, then set aside.

1 onion chopped and fried gently til tender, add 1 tsp ground cumin, 1/2 tsp ground coriander and 1 clove crushed garlic. Fry for a minute, then add 1 can chopped tomatoes or cooked down fresh tomatoes and 1 pint chicken stock. Add a can of butter beans and a can of black beans or whatever you have in the cupboard and simmer for 20 mins. Then add 2 chopped spring onions, cook for another two minutes and ladel into bowls. Put the chorizo chunks into the bowls, pour a little olive oil and a squeeze a teaspoon of lime juice over and finish with a bit of fresh coriander.

It's amazing either as a winter or summer soup and deceptively filling!

Mmm that sounds great i am going the supermarket after work to pick up the ingredients i feel like cooking today since hubby will home early

[gruntygiggles]

Originally Posted by Tara

Mmm that sounds great i am going the supermarket after work to pick up the ingredients i feel like cooking today since hubby will home early

Oh cool.....let me know what you think. x

[timwilky]

Hmmm, think I will make asparagus soup for tea, It is fairly cheap round here at the moment.