Soup, Recipes, Please...

Fred Woogle · Post by **Fred Woogle** » September 24th, 2009, 18:47

Not normally something I really eat, but got my opp coming up in a couple of weeks, having toothies removed, so not going to be able to eat for a few days atleast really. So has anyone got any soup recipes, or food ideas that doesn't involve chewing, or very little.

Preferably smooth soups, but some bits is ok

Danke

Post by **FatherJack** » September 24th, 2009, 19:09

Get some veg, say butternut squash, sweet potatoes or pumpkin flesh.
Put in baking tray with a few solid (not powdered) spices, maybe juniper berries, a clove, cinnanon stick.
Splash a bit of oil over them and roast until soft.
Put in a blender with some hot chicken stock, powdered spices if you want.
Don't overfill the blender as leaky hot stuff is painful as well as messy, do it a bit at a time.
Blend and serve, put the rest in a sealable container and refrigerate when cool for up to a week.

Use veg you like, add cooked meats, whatever - most stuff works as a soup.

Post by **HereComesPete** » September 24th, 2009, 20:00

Make a meal, blend it. Presto!

Post by **FatherJack** » September 25th, 2009, 0:53

What do they put in tomato soup that gives it that weird 'tomato soup' but not all that tomatoey flavour? I expect it's something horrid.

I've done okay tomato soups with Worcestershire sauce and with cream, and nice gazpacho, but that odd tinned soup flavour has always eluded me. I find it a comforting taste, which is why I've chased it - it's kind of like banana and strawberry milkshake, they don't taste what they are supposed to represent, but you'd identify them immediately.

Post by **Grimmie** » September 25th, 2009, 6:26

Heinz cream of tomato is my comfort food.
Can I suggest looking up recipes for minestrone, oxtail, and cream of tomato?
As far as I know, most tomatoey soups just have a fat wad of basil injected into them.

Lateralus · Post by **Lateralus** » September 25th, 2009, 6:49

Grimmie wrote:Heinz cream of tomato is my comfort food.

This, I love the stuff.

For homemade soup, roasted red pepper soup is dead easy - grill/oven a load of red peppers (halved and seeds removed) until their skins are all black, then put in an air-tight container for 10 mins (I gather that paper bags are good for this, but I never have any). Then peal the skins off the peppers - having them blackened should have lifted it away from the flesh so it should be really easy. Then put into a blender with a bit of potato and stock if you don't want it too thick, serve and enjoy.

I have no idea why removing the skins from peppers makes them taste so much nicer, but it really does make a difference.

Never made oxtail soup, but I very nearly bought a load of oxtail on a whim last time I was in the butchers, and I intend to try it next time I'm home for a weekend. Oddly enough, I'm not even sure I've ever eaten oxtail soup, but I still have a desire to try making it.

Post by **HereComesPete** » September 25th, 2009, 9:53

I can't stand how sugary and fake it tastes compared to actual tomato soop which I make quite bitter and very herby.

Post by **Grimmie** » September 25th, 2009, 10:29

I think that's maybe why I like it. I had it when I was ill as a tinygrim.
Bowl of tomato sooops with garlic and herb croutons, and tons of buttered toast.