Winter Soup Season - What is on the Menú ?

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!

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!

Good luck ..

That is quite sometime.

Keep us posted ..

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.

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.

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!

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 ..

Norah

Taco Soup, breads, cabbage salad, fruit.

What is Taco soup, Norah?

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.

Frenchgalinspain. Thank you for the recipes. But why should the tomatoes be deseeded please?

Cock -a -leekie needs prunes * Rosiesmaw * and the basic ingredients are different ,no potatoes .

Taco Soup, breads, cabbage salad, fruit.

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.

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.

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.

Today I made bacon and red lentil soup with sweet potato, onion and red pepper. It was delish!

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.

Jaxjacky

I eat leek and potato soup hot, lovely.

Add chicken and you’ve got Cock a Leekie

I eat leek and potato soup hot, lovely.

Yesterday I made roasted red pepper soup, and added chopped leftover turkey at the end.

Red and orange peppers were on sale this week at our local grocery. Lots of good vitamins for winter blues!

Frenchgalinspain

Monday:
22 / 01 / 2024 ..

Vichyssoise ..
Butter, leeks, potatoes, white onion, parsley, nutmeg, bay leaf, celery, vegetable stock (can use chicken stock if one prefers), lemon juice 2 tsps, dairy cream
and chives on top.

A grand warmer upper ..

Given that Vichyssoise is a soup made of cooked and puréed leeks, potatoes, onions and cream, designed to be served chilled and garnished with chopped chives, I would hardly class it as a winter warmer.
( It was invented in the first quarter of the 20th century by Louis Diat, a French-born cook working as head chef of the Ritz-Carlton Hotel in New York.)
But you would know that

juanwitmore

Hearty and steeped in Mediterranean history Pasta e Fagioli a Pasta & Bean Soup is a winter classic. Soak chickpeas overnight saute onions in olive oil and butter
then blend with tomatoes creating a savory base. Boil, stir, and season to perfection. Cook orzo or ditalini separately add to the pot and serve with crusty bread for a soul warming experience that embodies the rich flavors of the Mediterranean culinary heritage.

Hasn’t OP already said that?

Peel four or five potatoes for each person who will want some of the soup, cut potatoes into cubes and add one large peeled and sliced onion, two or three cloves of garlic (or not, if you dislike garlic) anything in the way of parsnips, carrots or root celery that might be lurking in the freezer - a good handful of each, cover with water and put on to boil, adding salt and pepper.

Make sure it doesn't boil dry.

If you are making a very large portion, you will need two or three onions and more than one handful of the other vegetables.

When the vegetables are tender, mash them, or blend the soup. Add a little paprika or curry powder if you like.

Serve on its own, or with toasted bread and cheese.

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French onion is my favourite.