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by **miss mouse** » July 13th, 2017, 7:10 pm

I am in the, 'Tastes like slug eggs' faction. Hooray, more pearl barley for the rest of you.

by **Catherine** » July 13th, 2017, 7:23 pm

Luca wrote:Each to their own! I love it.

Weirdo

by **TeresaFoodie** » July 13th, 2017, 7:35 pm

suffolk wrote:
Luca wrote:Each to their own! I love it.

So do I

Me too!

by **Luca** » July 13th, 2017, 9:16 pm

Catherine wrote:
Luca wrote:Each to their own! I love it.

Weirdo

by **PatsyMFagan** » July 14th, 2017, 4:05 pm

Me too !

by **Gruney** » July 16th, 2017, 2:09 pm

I was wondering ifanyone had a t &t Slow Cooker recipe using dried Country Soup Mix, please.

by **TeresaFoodie** » July 16th, 2017, 10:18 pm

I would love to help with the dried country mix request but would probably be on the receiving end rather than the giving. I am always drawn to buying these mixed pulse bags and they invariably get shoved to the back of the cupboard.

by **PatsyMFagan** » July 17th, 2017, 5:05 pm

Gruney wrote:I was wondering ifanyone had a t &t Slow Cooker recipe using dried Country Soup Mix, please.

I would soak overnight, then the next day prep some fresh veg (onion, celery, carrot). Fry off some meat, add the veg, then the soup mix and heat through. Sling in the SC and cover with stock ... set for high for about an hour, then low for about 4 hours, or until the beans in the soup mix are cooked.

This is just what I would do - it's not a recipe as such ...

by **liketocook** » July 17th, 2017, 7:02 pm

PatsyMFagan wrote:
Gruney wrote:I was wondering ifanyone had a t &t Slow Cooker recipe using dried Country Soup Mix, please.

I would soak overnight, then the next day prep some fresh veg (onion, celery, carrot). Fry off some meat, add the veg, then the soup mix and heat through. Sling in the SC and cover with stock ... set for high for about an hour, then low for about 4 hours, or until the beans in the soup mix are cooked.

This is just what I would do - it's not a recipe as such ...

I do much the same as Patsy though tend to use chicken stock and the meat picked from the carcass plus some leeks. It would also work with a ham hock though I'd slow cook the hock for a couple of hours on high before adding chopped veg and the broth mix.

by **PatsyMFagan** » July 17th, 2017, 7:25 pm

There you go Gruney, you have my rough version and LTC's much nicer sounding version

by **liketocook** » July 17th, 2017, 8:11 pm

PatsyMFagan wrote:There you go Gruney, you have my rough version and LTC's much nicer sounding version

Don't know about that Patsy your's is a pretty tasty sounding soup - can't beat a bung it in and see what happens "recipe", 99% of my cooking is just that :lol:

(always a beggar when you try to replicate or write down what've you've done much to my kids amusement/consternation

by **Gruney** » July 17th, 2017, 8:17 pm

Thanks a lot both - aye, chuck it in sounds the way to go.

by **liketocook** » July 17th, 2017, 8:49 pm

Gruney wrote:Thanks a lot both - aye, chuck it in sounds the way to go.

It is indeed canny beat it

by **Rainbow** » July 17th, 2017, 11:08 pm

PatsyMFagan wrote:I would soak overnight,

I'd definitely soak the pulses overnight or else boil up for a few minutes and let stand for an hour or two. I usually do the latter, as I forget to soak the day before

Drain and rinse and throw in the pot! I do that for lentils as well, they seem to take ages in the SC otherwise.

by **Gruney** » July 18th, 2017, 6:01 am

Thanks everyone - it was the ratio of liquid to veg/country mix, and the timing/ temperature I think I was probably most curious about. All sorted now - thanks.

by **PatsyMFagan** » July 18th, 2017, 8:08 am

Gruney wrote:it was the ratio of liquid to veg/country mix,

When you've worked that out Gruney can you let me know please

... I normally just make sure everything is covered with liquid. Of course in a SC you don't usually need as much liquid, but you don't want it to boil/simmer dry

by **liketocook** » July 18th, 2017, 8:23 am

Gruney wrote:Thanks everyone - it was the ratio of liquid to veg/country mix, and the timing/ temperature I think I was probably most curious about. All sorted now - thanks.

I just tend to add enough liquid after everything else is in to reach 2/3 of the way up my 3.5L slow cooker. I use around 1/3 of a pack of mix.

by **Gruney** » July 19th, 2017, 7:03 am

Thanks liketocook - That's thing - we're trying to make soup, not a veg stew, aren't we.

I don't know if this is appropriate, but all night I've had a recurring dream about making soup with pack mix and hens' feet.

by **liketocook** » July 19th, 2017, 8:23 am

Gruney wrote:Thanks liketocook - That's thing - we're trying to make soup, not a veg stew, aren't we.

sometimes there isn't a huge difference when I make it especially on the second day :lol:

by **Gruney** » July 21st, 2017, 5:37 pm

I'm delighted to report that, today, and using all the advice I received here, I made 5l of vegetable soup/stew. Absolutely superb. Thanks for all the help and encouragement.

by **MagicMarmite** » July 22nd, 2017, 12:23 pm

A friend of mine was out to lunch yesterday and had a soup I've never heard of, potato and paprika.
I fancy trying a version of it at home this week, I've an idea involving Kavey's gnocchi recipe using poppy seeds to serve in it.
I'll mess about and report back

by **liketocook** » July 22nd, 2017, 2:57 pm

Gruney wrote:I'm delighted to report that, today, and using all the advice I received here, I made 5l of vegetable soup/stew. Absolutely superb. Thanks for all the help and encouragement.

So glad it turned out well for you

by **liketocook** » July 22nd, 2017, 3:02 pm

MagicMarmite wrote:A friend of mine was out to lunch yesterday and had a soup I've never heard of, potato and paprika.
I fancy trying a version of it at home this week, I've an idea involving Kavey's gnocchi recipe using poppy seeds to serve in it.
I'll mess about and report back

Sounds lovely - I had something like that a Polish colleague brought into work ages ago though it had chunks of smoked sausage in it but apart from that seemed to be a fairly standard smooth potato soup with paprika & caraway added. It was really good and could see it working well without the sausage but with dumplings or gnocchi. I'll look forward to you reporting back.

by **MagicMarmite** » July 23rd, 2017, 1:47 pm

Thank you, I always serve goulash with poppy seed noodles which I got from Delia so can see the flavours working.
The gnocchi are made with smoked cheese and are light as a feather, best I've ever tasted so hoping it works.
I love playing around and combining ideas.

by **suffolk** » July 24th, 2017, 12:37 pm

I've just made a batch of Summer Veg soup ... sort of minestrone ... we have yellow courgettes, Swiss chard, runner beans and lots of basil from the garden, plus a couple of onions and a yellow pepper and a couple of sticks of celery from the salad drawer, a tin of tomatoes and a tin of cannellini beans and some Marigold bouillon powder ...... voilá .... a big batch of soup .... I've had some for lunch today, OH will have some for lunch tomorrow when I'm out and there'll still be loads left ........ :chops:

by **MagicMarmite** » July 24th, 2017, 2:38 pm

I'm sure I made a green summer minestrone a couple of years back, maybe a Good Food recipe?
Anyway, though I can't remember the details I do remember we enjoyed it.
Yours sounds similar.

by **suffolk** » July 24th, 2017, 2:43 pm

I'm pleased with it :chops:

by **Zosherooney** » October 24th, 2017, 8:19 pm

Todays soup was orange & red pepper soup arranged in goulash style. Jolly lush it was too, with half a salt beef wrap...

by **TeresaFoodie** » October 24th, 2017, 9:12 pm

I have never fancied orange in soup but see how it would work. Must be more adventurous now I have a new stick blender!

by **Ratatouille** » October 25th, 2017, 12:28 pm

I am waiting to try a new recipe from the latest Saveurs, Celeriac and parsnip with toasted caramelised hazlenuts. Will report back as soon as I can find a parsnip.

Incidentally, i wonder what ever happed to Dick of Spotted Dick fame? I remeber him going off to America. Did he come back??

by **Luca** » October 25th, 2017, 6:02 pm

@ Rats. My French ex FIL loved roast parsnips along with roast beef and all the other trimmings. Although I spoke very fluent French at the time I had never seen them whilst living in France some 25 years ago. Got the dictionary out for that one and he said it was usually only fed to animals at that time in France. Not sure of veracity but he requested them every visit, along with loads of Yorkshire puddings.

by **suffolk** » October 25th, 2017, 6:06 pm

Ratatouille wrote:Incidentally, i wonder what ever happed to Dick of Spotted Dick fame? I remember him going off to America. Did he come back??

Yes he came back ... we've exchanged a couple of emails since then but not lately ... think he's very involved with some nature conservation work plus a pretty thorough exploration of the Baltic coastline ... his blog seems to get updated from time to time

by **TeresaFoodie** » October 25th, 2017, 10:03 pm

suffolk wrote:
Ratatouille wrote:Incidentally, i wonder what ever happed to Dick of Spotted Dick fame? I remember him going off to America. Did he come back??

Yes he came back ... we've exchanged a couple of emails since then but not lately ... think he's very involved with some nature conservation work plus a pretty thorough exploration of the Baltic coastline ... his blog seems to get updated from time to time

I often wonder about 'mates' that I have met here over the years I have been here. I lost a lot of links when my pooter was corrupted, Dick's being one of them. Can anyone post me a link by any chance please? I would love to read up on what he and family have been up to lately. :hug:

by **suffolk** » October 26th, 2017, 6:58 am

Tezza, click on Board Index at top left and then go to Blogs ... You'll find Spotted Dicks is still there.

by **Zosherooney** » October 26th, 2017, 11:16 am

Tezza, I think I may have misled you.... it was and orange pepper and a red pepper !

Anyway, todays lunch is the left overs of that soup, eeked out with the end of a can of sweetcorn and some left over coconut rice. I am in 'use up' mode.....

by **suffolk** » October 26th, 2017, 11:25 am

But carrot and orange soup is good :chops:

by **Ratatouille** » October 26th, 2017, 12:30 pm

last fr.om the past eh? It is good

by **Prettykiwicrazy** » October 26th, 2017, 5:36 pm

Ah that’s good he is OK. He is/was a very knowledgable member of the board, the same as Ian and his great collection of recipes. Anyone spoken to him?

by **TeresaFoodie** » October 27th, 2017, 5:09 am

Prettykiwicrazy wrote:Ah that’s good he is OK. He is/was a very knowledgable member of the board, the same as Ian and his great collection of recipes. Anyone spoken to him?

I was wondering the same about Ian the other day.

Thanks for pointing me in the direction of Dick's blog. Also, Zosh - I added some frozen sweetcorn to my last portion of butternut squash and roasted red pepper soup and it was luuuuuurvly! :tu:

by **Grasshopper** » October 31st, 2017, 9:20 pm

The soup I had today when having dinner out was carrot and butternut squash - nice! :chops:

Grasshopper

by **Zosherooney** » November 7th, 2017, 6:01 pm

Winter is the time for soup ! Warming at lunchtime...... As we had curry fest over the w/e we have a few lentil dishes around and for my lunch today was stock + chana dal soup with an onion bahji broken into it for the bready content. Quick and instantly constructed with my whizzer.

by **Suelle** » March 5th, 2018, 9:06 am

*Bumping up* for Tezza

by **TeresaFoodie** » March 5th, 2018, 10:18 am

Thanks Sue! :bounce:

by **Zosherooney** » March 5th, 2018, 10:34 am

Veg soup in this house today :chops:

by **TeresaFoodie** » March 5th, 2018, 11:07 am

Love your idea for whizzed up leftover curry soup, especially the addition of an onion bhaji. I have been adding bread to soups lately before blending and never would have thought of doing that!

by **scullion** » March 5th, 2018, 11:11 am

wizzed up leftover cauliflower cheese makes a good soup, too.

if you put your main ingredient, followed by soup in the search box it may come up with something - then also look out for the links that send you to some good recipes people have tried - suffolk links to a good crown prince squash soup recipe and i do to a good pumpkin chowder one.

by **Pepper Pig** » March 5th, 2018, 1:47 pm

This week"s Guardian has features on soup. Part 1 today.

https://www.theguardian.com/lifeandstyl ... al-borscht

by **karadekoolaid** » March 5th, 2018, 4:15 pm

I enjoy creamed soups, especially for dinner, when I can't be bothered to cook. Anything left over in the fridge and "whizzed up", as Zosh would say.
Two favourites are (1) Roasted Root Vegetable Soup: carrot, potato, sweet potato, pumpkin, parsnip, turnip, celery, onion, leek...etc. Place in a roasting pan, salt and pepper, sprinkle with olive oil and roast on med-high for about 35 - 40 minutes until soft. If you like, sprinkle with some garam masala or ras-al-hanout.
Blitz in the blender, add enough water to thin, then heat up in a pan and adjust seasoning.
(2) carrot and tomato soup: 500 gms carrots, 500 gms tomatoes, 250 gms onion, stick of celery, s&p, good splash of olive oil ( or a large chunk of butter). Saute the onions in butter, add the rest of the ingredients, stock, and cook through until soft. Blend.
If you wish, a bulb of fennel adds an interesting touch, as does a tsp of smoked Spanish pepper.

by **StokeySue** » March 5th, 2018, 4:30 pm

I made a Giada di Laurentiis soup - Pea, fennel and lettuce
I made the recipe pretty much as given

but I used veg stock and the outer leaves of two slightly shaggy Little Gems for the lettuce
Really good
https://www.foodnetwork.com/recipes/giada-de-laurentiis/pea-lettuce-and-fennel-soup-recipe-2089795

Might have a go at the dal soup on PP's link, sounds like a good variant.

by **Pepper Pig** » March 6th, 2018, 12:29 pm

Part 2.

https://www.theguardian.com/lifeandstyl ... ken-noodle

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