Reply to: Home-made soup

[hyperD]

and you haven't been banned! (close run thing tho' eh? )

Yeah it was! Very silly, mind you I was in a great mood and for some inexplicable reason, the mind altering Pastis was open.

I shall have to honour my maxim of: Don't post while pastised.

[cojak]

Hey - I bust the 3,000 post mark - woohoo!

and you haven't been banned! (close run thing tho' eh? )

[hyperD]

Hey - I bust the 3,000 post mark - woohoo!

[hyperD]

Full Marx!!

Took me a while to get that!

Good tip - thanks.

[thunderlizard]

Mmm. Creamy gingery beetroot

[Clippy]

Soup-er. IGMC.

15 super seasonal soup recipes.

[Halcyon]

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).

Full Marx!!

Top tip - if you use a takeaway which serves food in the little placcy things rather than tin foil and cardboard (as most of our locals do) save the placcy things, when you make a stock pour it into them and freeze. You then always have a handy brick of stock when you want to make soup (for me quite often just to save veges which are getting a bit sad rather than binning them...)

[RichardCranium]

Once or twice I've tried to make chicken soup by boiling a chicken carcase in water once I've had all the meat off it. But the result is a greasy, watery mess, and nothing like the chicken soup one gets in tins.

Skim the fat & grease off and you have chicken stock, not chicken soup.

If you put some a chopped onion in with the carcase, it helps deal with the fat a little bit.

Edit: PS You're supposed to put the giblets in the pan too. That's why they give you the giblets.

[OwlHoot]

Once or twice I've tried to make chicken soup by boiling a chicken carcase in water once I've had all the meat off it. But the result is a greasy, watery mess, and nothing like the chicken soup one gets in tins. So what am I doing wrong? Are any other ingredients needed?

[shaunbhoy]

I had a go at a Sweet Potato and Parsnip soup recently. I also added a bit of finely chopped garlic, ginger, cinammon, and a tin of coconut milk for extra sweetness.
Bring to the boil in a couple of pints of chicken stock then simmer for about
20-25 minutes.
After that I whizzed it through the blender and Voila!!

[cojak]

I do think you're concentrating on the theory far too much.

I'm new to this home cooking lark...

[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!

[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

[cojak]

OK.
For salty soup, add stock.

What would you class as a salty soup?

[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..