We are fantastic cooks in here so lets get all ready for winter and post our best or favourite homemade soup receipes.
My belly is rumbling already....:D
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We are fantastic cooks in here so lets get all ready for winter and post our best or favourite homemade soup receipes.
My belly is rumbling already....:D
[B]CHICKEN AND SWEET CORN SOUP[B]
220 gm chicken ( i use thighs) chop until finely minced
cornflour
soy sauce
sesame oil
400gm tin creamed corn
3 cups chicken stock ( i buy carton of pre-made)
water
spring onion
egg
salt & pepper
* put chicken, 2 teaspoons corn flour and 2 teaspoons soy sauce in a bowl and combine.
* put 1 tbspn sesame oil in pot and seal chicken, stirring constantly.
* add corn and stock and simmer for 10 minutes
* season to taste
* combine 1 tspn corn flour and 2 tbspn water and add to soup stirring continually
* remove soup from heat.
* whisk 1 egg and gradually add to soup stir constantly
* chop a little spring onion and add to soup
*****ENJOY!!*****
we had our first decent rain yesterday and i made this soup for dinner. there wasnt a drop left!!!!!
mmmmmm yum soup,
I love pea and ham soup of course being a vego I make a vegie version for me and a ham one for everyone else.
I dont really have any measurements I just add stuff LOL,
In a big soup pot I fill it up about half way with water I then add about 4 decent size bacon hocks ( I use hocks because they have more meat on them than the bacon bones )
and about 1 pkt of yellow split peas
and let that come to the boil I turn it to simmer and leave it for a couple of hours,
I then add about 3 or 4 large onions sliced fairly thinkly and heaps of carrot again sliced really thincklyand let that cook for another couple of hours,
toward the end I scoop out the bacon hocks and pull the meat off and add it back to the soup, I also may add some vegetable stock for flavour if it needs it, I usually use Vegeta.
For the vegetarian version I do the same thing I judt dont add the bacon hocks and I add a little more stock as it really needs the flavour but I do that about half way through cooking the vegies so that I can get a true taste and add just a small amount at a time so as it does not become over powering.
keep checking the water as it is cooked for a while and does need topping up.
I love this soup its soooo yummy and gets even better the next day or so and is easy to freeze.
Enjoy!
I am sooooo making some good old fashioned Jewish Penicillin this year ;) AKA Chicken Soup with matzah balls :D I think Yael posted a really good recipe so I'm going to give that a go...
Here's the original soup recipe thread...
*hugs*
Cailin
Potato, Leek & Bacon soup...
Also check out the Slow Cooker Recipes for heaps of soup recipes :):
6 potatos chopped
4 leeks chopped
4 1/2 cups vegetable stock (or chicken)
1 clove garlic crushed
1/4 tsp nutmeg
150gm/ml? light sour cream
*optional for meat eaters*
150gm bacon - I use short cuts and fry them first and then slice them up & chuck them in for extra flavour
Pop it all in on low for around 6-8 hours. In the end take it out & put it through a blender to whatever consistency you choose. I like a very creamy soup so I go crazy with the blender. Then pop it all back in the SC on low. Right before serving, stir through the sour cream & top with chopped chives. I serve it with sliced turkish bread grilled with olive oil. Yum.
Sometimes I add the sour cream in after I served up the soup in bowls. I just popped a spoonful in the middle of the soup. I also added in a zucchini to have more vege's & it basically disappeared...didn't see it again
I made pumpkin soup the slow cooker yesterday it's so yum!
1/2 butternut pumpkin
2 potatoes
1 onion
1 sweet potato
1 clove garlic, crushed
4 cups chicken stock
Cut all the veges into chunks, throw in SC with the stock. Cook on low all day and then puree. Can stir through 1/2 carton of cream at the end also.
You can also do it on the stovetop, recipe and quantites are the same.
:)