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Hearty soups are traditionally identified with the winter season. Here is one of our favourite historical Mediterranean soups:
Pasta e Fagioli ( Pasta & Bean Soup)
500 Grams of dried and soaked overnight chickpeas (garbanzos)
2 Tablesp. Butter
5 Tblsps. Extra virgin olive oil of choice - I use 100% Hojiblanca from Tarragona.
2 Medium onions finely sliced
8 cups of water
Diced tomatoes that are de-seeded and peeled or San Marzano in jar or tin.
Orzo or Ditalini Pasta - 100 grams per person. I prepare the pasta in a separate pot.
Place beans in a large bowl and add water to cover. Let stand overnight. Drain beans and rinse.
Melt butter with 2 tablesps of Olive oil in a heavy large pot over medium heat. Add the onions (can use shallots or leek or spring onion ) and sauté until tender and translucent - approx. 4 to 6 minutes.
Add the beans in 8 cups of water and the tomatoes with their juices and stir gently during the cooking process. Add a pinch or two of salt to taste and black pepper.
IN BATCHES: Purée 6 cups of soup in the blender. Mix purée and put remainder in the pot. Boil until thick and stir frequently - 10 minutes or so. Season to taste.
Cook the pasta in a different large pot of boiling salted water and a drizzle of Olive oil (prevents sticking). Drain the pasta well and stir into the soup mixture. Ready to serve ..
SERVE with crusty baguette style bread.
Jaxjacky
I eat leek and potato soup hot, lovely.
Add chicken and you’ve got Cock a Leekie
Veg box soup, carrots, leeks, celery, cabbage, barley, red lentils,
Stock , seasoning, mixed herbs. Pressure cook 5 mins.simple but delicious, and enough to see lunch for next three days.
Today I made bacon and red lentil soup with sweet potato, onion and red pepper. It was delish!
We alternate between, Scotch broth, ham hough, potato and leek, cream of mushroom and minestrone.
We have been eating ham hough for the last few days, delicious and warming.
Tuesday ..
23 / 01 / 2024 ..
Won Ton Soup ..
Boletus Mushrooms ..
Prawns ..
2 green scallions
1 tsp. fresh ginger
2 tblsps. of chestnuts ( jar )
2 tsps. lemon grass
1 clove of fresh garlic
2 tblsps of teriyaki soy Kikkoman
225 grams of Won Ton (from the Asian Market )
beef stock or beef consomme - 1 litre
2 small carrots sliced diagnonally
Truly turned out wonderfully .. Had never prepared it prior to today.
Gwyllt
Veg box clear out soup
Always good never the same
We do the same. l usually freeze the soups if there is a large batch made in the slowcooker and use it as the 'stock' for Mondays Shephards pie .Good way to get all the extra veg in my meals.
Taco Soup, breads, cabbage salad, fruit.
Cock -a -leekie needs prunes * Rosiesmaw * and the basic ingredients are different ,no potatoes .
Frenchgalinspain. Thank you for the recipes. But why should the tomatoes be deseeded please?
paddyann54
Cock -a -leekie needs prunes * Rosiesmaw * and the basic ingredients are different ,no potatoes .
True enough PaddyAnn, having finished a big pot the other week! I had never made it properly before and raised an eyebrow at the inclusion of prunes, but they just "made" it.
Leek and potato soup (hot) is just that , though- Vichyssoise is cold.
Norah
Taco Soup, breads, cabbage salad, fruit.
What is Taco soup, Norah?
Thursday ..
25th of January ..
Last night, I prepared a Saffron Fish Soup with the following ingredients:
15 kilos of white fish (lake perch from Ivory Coast)
250 ml. white wine
250 ml. bottled water
1 onion finely sliced
1 carrot finely sliced
1 stalk of celery finely sliced
1 bay leaf
50 grams of Asturian butter
1 tablespoon of saffron threads
2 large potatoes sliced (to thicken) - Note: Some use flour
12 extra large prawns 250 ml. Cream
Freshly ground black pepper
Cautions with salt
Fresh parsley (can use dried if preferred)
Turned out scrumptuous and cannot wait to get home to re-heat and enjoy with a fresh bakery baguette.
Have a nice day and Thank you for all the contributions on Wintery Soups ..
Something possessed me to wipe over the top shelf in my pantry and what I thought was an empty brown glass jar is actually full of dried yellow split peas. I’m trying to work out how long they’ve been there - at least 15 years, possibly more. It’s been tightly sealed and they look fine.
I’m going to soak and boil them, and then see whether they’re worth adding to the weekend’s soup, either sweet potato or parsnip this week!
A Cranks recipe from ages ago. Parsnip and apple soup... with fresh thyme. Easy!
I also make dhal into a soup the next day. And I always keep the water from boiled veg and add it to soups.
Philippa111
A Cranks recipe from ages ago. Parsnip and apple soup... with fresh thyme. Easy!
I also make dhal into a soup the next day. And I always keep the water from boiled veg and add it to soups.
Wow ..
I adore parsnip soup and normally prepare 1/2 parsnips and 1/ 2 carrots and the color is just amazing.
What type of apples do you use and what is the quantity of parsnips and apples ?
Sounds delicious.
Thank you for posting.
twiglet77
Something possessed me to wipe over the top shelf in my pantry and what I thought was an empty brown glass jar is actually full of dried yellow split peas. I’m trying to work out how long they’ve been there - at least 15 years, possibly more. It’s been tightly sealed and they look fine.
I’m going to soak and boil them, and then see whether they’re worth adding to the weekend’s soup, either sweet potato or parsnip this week!
Good luck ..
That is quite sometime.
Keep us posted ..
I make soup a lot....usually four portions and freeze three in portion size containers.
twiglet77
Something possessed me to wipe over the top shelf in my pantry and what I thought was an empty brown glass jar is actually full of dried yellow split peas. I’m trying to work out how long they’ve been there - at least 15 years, possibly more. It’s been tightly sealed and they look fine.
I’m going to soak and boil them, and then see whether they’re worth adding to the weekend’s soup, either sweet potato or parsnip this week!
During the first lockdown I used quite a few such things that had been lurking at the back of a cupboard for ages. They’ll be fine.
Waste not, want not!
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