... 23456

thread: Soup recipes

  1. #55
    Registered User
    Add Sammiejane on Facebook

    Aug 2007

    Mine is Chicken soup - i make this when ever someone is sick in winter, it makes you feel good and i swear it shortens the length of a cold!

    To make stock -
    Take 2 chicken carcuss's (they are better if they are from cooked chooks that you have roasted - i sometimes buy the carcuss's and pop them in the oven for 1/2 hr on low temp)
    Wash and cut up loads of veggies (raw) i usually use carrots, onions, lots of garlic, zuchinni plus anything else i have on hand (try to avoid tomatoes, pumkin or potato) and fresh herbs (what ever you like) add water to cover, bring to boil and simmer for 1 hour.
    Remove all veggies and chicken and reduce stock - i usually reduce it to about half. Put stock in fridge freezer so that oil/fat floats to top and then skim (optional)

    reheat stock,
    add lemon juice (i like it really tangy so use loads, but do it to taste)
    a squirt of worster sauce
    a tin of sweet corn
    Cooked chiken peices (retained from carcuss)

    If you havent reduced the stock enough, it may taste a little bland, if this occurs i add chicken salt instead of normal salt and sometimes a stock cube.

    I hope you enjoy, feel like making this too, but wayyyyy to hot here in melb!
    Salt and pepper

  2. #56
    Registered User

    Feb 2006
    NSW Central Coast

    Oooh thanks for that Cailin, I should have looked but I didn't think of it... I can blame baby brain now, LOL!

  3. #57
    Registered User

    Jan 2007

    Pea and ham soup

    DH is making pea and ham soup with the leftover ham bone from xmas

    Usually I make it, but I told him it was his turn this year

    And it smells so yummy! So I know what we'll be having for lunch for the next few days! Pity it's so hot here in Perth!!

  4. #58
    Registered User

    Feb 2007
    Central Coast NSW

    ooooh yum... i love pea and ham soup.... dp always makes it with the ham bone from chrissy

  5. #59
    Registered User

    May 2007
    Newcastle NSW

    Yum, i usually freeze mine until it's needed in late autumn/ early winter when it's colder. Just wrap it on gals wrap then al foil and freeze. We still have about 3 kilos of ham to go until ours is finished this year - i forgot it was in the other fridge and didnt serve it over xmas, oops! lol. I thought we were missing something! Now we are having ham everything - just like the shrimp thingy on Forest Gump!

  6. #60
    Registered User

    Jan 2007

    Oh good idea - might have to freeze some too. DH was doing a great job until after he finished whizzing it up with the bamix when he annouced "Oh - I left the bay leaf in there - oh well it's all blended in now" - ewww!! Hopefully we won't taste it!

  7. #61
    Registered User

    May 2007
    Newcastle NSW

    Ewww! Oh well it wont hurt. Sounds like something my dh would do - if he cooked that is.....

  8. #62
    Registered User

    Apr 2007

    pumpkin soup recipe???

    i was out for lunch the other day and they wanted $7.00 for pumpkin soup!!! WTF?? there was no way i was going to pay that!!

    so i want to make my own homemade soup!! any of you ladies have a fantastic yummy pumpkin soup recipe???

  9. #63
    Registered User

    Jun 2005
    near the water

    Slow cooking chicken noodle soup

    I have a household of sickies at the moment and am going to make some chicken noodle soup in the slow cooker. Anyone got a delicous recipe that has been tried and tested

  10. #64
    Registered User

    Nov 2004

    Brown a couple of onions and garlic
    Add chopped up pumpkin - a couple of kilos
    Add stock - I use powdered vegetable stock
    Cook until pumpkin is very soft
    Serve - with cream or sour cream drizzled on top

    I sometimes add ginger as well or cook it in the slow cooker.

  11. #65
    Registered User

    May 2006

    I use my mums recipe...
    Chop 1-2 oninos and fry on butter till soft
    Add desired amount of finely chopped bacon (depends how much soup u make- anywhere from 4 rashes +)
    Fry, stirring for 5 mins then add chopped pumpkin and some chopped potatoes. Fry for further 10 mins then add water...till it covers the ingredients in the pot. I then add about a table spoon of vegeta.. and let it cook on medium for about 1 hr or hr and a half to let the flavours infuse and till all is soft. Mix with barmix.. or mash up with potatoe masher like i do (but be careful doing this!) and enjoy

  12. #66
    Registered User

    Oct 2007

    I was wondering how to make this the other day as id really like to make it!!

  13. #67
    Registered User

    May 2007
    Newcastle NSW

    Dice 2 onions and sweat in a large pan with a little vegie oil until transparent. Add to this 1tsp of curry powder and cook for about 1 min or until fragrant. Add 1 large chopped pumpkin and give it a little stir to coat with curry mixture. Give it a good grind of pepper. Fill pan with vegie or chicken stock until pumpkin is just covered.

    Pop on a lid and slow simmer until tender. Cool and blend in batches. Add a dollop of cream or sour cream and a bit more pepper just before serving.

    I always make a huge batch and freeze the leftovers - if there is any!

  14. #68
    Registered User

    Apr 2007

    awesome!!! cant wait to make it!!!

  15. #69
    Registered User

    Jan 2005
    Down by the ocean

    I make mine with extra vegies so the kids get a good feed of them

    1 onion, 2 stalks of celery, 4 carrots and 3 hand sized potatoes all diced up. Fry that up with a bit of ground salt and pepper. When they have softened and started to caramelise then add 1 litre of vegetable stock and one litre of water along with 1 diced up butternut pumpkin.
    Simmer that all up till all the vegies are squishy and the liquid has reduced. Keep the lid on but on an angle so the liquid doesn't boil off too quickly before the vegies are soft enough.

    Blend and voila! Yummo

  16. #70
    Registered User

    Dec 2006
    In my own private paradise

    hmmmm, i was about to check bb for pumpkn soup recipes - our pumpkins aren't quite ready yet, but we've got a massive number of them coming up so come winter, there will be numerous variations tried out here!!!

    i'm a bit like Raven - i like to add LOTS of vegies sometimes - ends up more of an orange vegie soup than pumpkin soup really - but it's delish!

  17. #71
    Registered User

    Oct 2007
    Middle Victoria

    I also dry roast my pumpkin in the oven first sometimes, it adds a different flavour. Just cut the pumpkin into bits, and place on tray in oven. You can spray or dribble oil on the tray first if you wish. Turn the pumpkin over during cooking. You can take peel off before cooking, or take it off after baking.

    Similar to the other recipes; onion, garlic (sometimes) celery (sometimes), leek (sometimes), potato, and vegie stock.

    When all vegies cooked thoroughly, blend soup (be careful not to get splattered), and simmer again.

    mmm, hungry now.

  18. #72
    Registered User

    Oct 2003
    Forestville NSW

    hmmm... my recipe is in the soup thread... BUT

    1 butternut pumpkin cubed
    2 potatos
    1 sweet potato
    1/2 onion
    2 cloves garlic minced
    1 litre chicken stock

    I put it all in the slow cooker in the morning & in the late arvo I puree it all up. Adding more stock if needed. You could just cook it all in a big soup pot too.

... 23456