Soup of the day

[NickFitz]

This is disappointing. 2nd week of new contract and realised the ‘soup of the day’ is fixed by day of week. It’s mushroom again today as per last Thursday and yesterday Tomato as per last Wednesday. Why don’t caterers have more imagination?

There's only so many kinds of soup. Just ask Heinz, who make all five of them, one for every day of the week.

[norrahe]

Not really, the soup I make uses mussels as the base not chicken stock, this gives it a much thicker consistency, plus I use less lemongrass and more coriander and green chilli. I also use proper fish and shellfish not the standard prawn, crab claw, green mussels and plastic squid you get normally.

I use home made chicken stock for mine or fish stock depending on what's I've made lately.

Often I just put all the aromatics (lime leaves, coriander root, ginger, lemongrass) in with shallots, garlic, mushrooms, chillis and tomatoes and simmer for about a half hour and then turn it off.

You can then use that as a base for tom yung or a laksa.

[Robinho]

Coconut based soups are good.

[wobbegong]

Ham & Lentil

Stock from your boiled ham (add extra water/stock cube if there's not enough), add finely chopped medium onion, finely grated large carrott, 1 cup of orange lentils, half a cup of yellow split peas and ground black pepper to taste.

Boil until the veg and pulses are soft then, mash with a spud masher while still on the heat until you get the texture & thickness you like.

Serve with crusty bread.