Home-made soup

[DaveB]

2-3 pounds of fresh tomatoes
1 medium potato
Finely chopped garlic
Chopped fresh Basil
Olive Oil
Balsamic vinegar
Salt and Pepper.

Peel and half the tomatoes ( place in a bowl, pour over boiling water to cover and leave for 5 minutes. Makes them a doddle to peel. )

Place on a baking tray and season generously with salt and pepper.

Sprinkle with chopped garlic and basil. Drizzle with olive oil.

Place in a hot oven and roast until tomatoes start to blacken around the edges.

While tomatoes are roasting peel and quarter the potato and boil for 20 minutes.

Chop some more basil and place in a bowl or mortar with olive oil and balsamic vinegar ( 1:2 oil to vinegar ). Mash the basil thoughly into the oil and vinegar

When tomatoes are done scrape everything ( black bits and all ) into a bowl or food processsor. Add the potato and its cooking water.

Blitz until desired consitancy is achieved.

Serve with chunky bread and a drizzle of the the basil dressing.

[Churchill]

2-3 pounds of fresh tomatoes
1 medium potato
Finely chopped garlic
Chopped fresh Basil
Olive Oil
Balsamic vinegar
Salt and Pepper.

Peel and half the tomatoes ( place in a bowl, pour over boiling water to cover and leave for 5 minutes. Makes them a doddle to peel. )

Place on a baking tray and season generously with salt and pepper.

Sprinkle with chopped garlic and basil. Drizzle with olive oil.

Place in a hot oven and roast until tomatoes start to blacken around the edges.

While tomatoes are roasting peel and quarter the potato and boil for 20 minutes.

Chop some more basil and place in a bowl or mortar with olive oil and balsamic vinegar ( 1:2 oil to vinegar ). Mash the basil thoughly into the oil and vinegar

When tomatoes are done scrape everything ( black bits and all ) into a bowl or food processsor. Add the potato and its cooking water.

Blitz until desired consitancy is achieved.

Serve with chunky bread and a drizzle of the the basil dressing.

FTW!

(I'd roast an onion and add that to the blitzer...)

[hyperD]

After making homemade crispy fried Chinese duck, pancakes and plum sauce last week, I used the leftover duck bones and meat in a soup.

Boiled the bones to strip the meat off, added chinese rice vinegar balanced with some sugar, hot chillies, garlic, ginger, cornflour (to thicken) and then threw in some diced spring onions at the end.

Hot and sour duck soup - enough for a few days.

So much cheaper and tastier than those Covent garden soups (which are still nice incidently).

[thunderlizard]

While we're on a food theme

...does anyone know a restaurant in London that serves the Texan dish "Chicken fried steak"? I believe it's a steak covered in KFC-like batter (so despite its name, hasn't been anywhere near a chicken). I think the Texas Cantina thing at the bottom of Trafalgar Square does a version, but I'd rather try it somewhere more enjoyable.

[cojak]

...does anyone know a restaurant in London that serves the Texan dish "Chicken fried steak"? I believe it's a steak covered in KFC-like batter (so despite its name, hasn't been anywhere near a chicken). I think the Texas Cantina thing at the bottom of Trafalgar Square does a version, but I'd rather try it somewhere more enjoyable.

Have you tried the Middlesboro' version - the chicken parmo?

[thunderlizard]

That looks foul! but I think I've had something similar in the mighty "Stockpot". Memorable because I ordered the Veal Escalope and was immediately asked matter-of-factly "would you like a side order of spaghetti bolognese with it?".

[cojak]

That looks foul! but I think I've had something similar in the mighty "Stockpot". Memorable because I ordered the Veal Escalope and was immediately asked matter-of-factly "would you like a side order of spaghetti bolognese with it?".

It tastes better than it looks,apparently..

[cojak]

OK.
For salty soup, add stock.

What would you class as a salty soup?

[EternalOptimist]

It tastes better than it looks,apparently..

most of my mashups taste better than they look, most of the missus's efforts taste worse than they look.

Like dishes by Lord Blandy Blandford from Blandy towers in South BlandLand

[thunderlizard]

What would you class as a salty soup?

I do think you're concentrating on the theory far too much. Well for a winter, root veg kind of soup I'd leave the stock out because the vegetables taste nice on their own. But for a more summery green soup (leeks, celery, brocolli, fennel etc) you want some stock. Ideally proper chicken stock, but a vegetable stock cube at a pinch.

Currently t-1 hours till soup time!