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Re: Soup Recipes 
Post: #21   PostPosted: Thu Jan 19, 2017 4:11 am Reply with quote
Steve - SJD
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Joined: 16 Jul 2005
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Lyndi wrote:
Hi Chillimunchers,

I have a soup recipe for every day of the year.......my idea was to post one each day here on the "Forum".....

If any forum members have preferences as to the type of soup they like, I will start with them first......

Just let me know your preferences.....

i.e. tomato based soups, vegetable soups, etc etc

Cheers,

Lyndi.



Just popped in here and saw this - nice one Lyndi - sounds like a great idea and will try one or two.

Cheers

Steve
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Re: Soup 
Post: #22   PostPosted: Thu Jan 19, 2017 3:06 pm Reply with quote
button
Joined: 22 Mar 2013
Posts: 247
Pictures: 0
Location: mazotos

 
ok ,coming to the end of the soup problem . as found it yes:baxsters tomato soup: at metro went back to lanaka & found it .
lovely jubbly.
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Soup 
Post: #23   PostPosted: Thu Jan 19, 2017 4:05 pm Reply with quote
lliz
Joined: 04 Jan 2011
Posts: 142
Pictures: 0
Location: larnaca/scotland

 
Hi Lyndi,
Tried your Cauli & mature cheddar today,easy & went down well,so thank you,keep them coming.
See Button is happy too, as he has tracked down Baxters !!
Lliz
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Post: #24   PostPosted: Thu Jan 19, 2017 8:02 pm Reply with quote
Lyndi
Joined: 11 Dec 2009
Posts: 807
Pictures: 0
Location: Vrysoulles

 
Hi,

Button - Glad you found your beloved "Baxters soup"

I'm glad some members have tried a couple of the recipes I posted and enjoyed them......

Here's a couple more:

Carrot & Coriander Soup

Serves 4

Ingredients:

50g of butter
3 leeks sliced
450g carrots
1 tbsp. of ground coriander
1.2 litres /2 pints chicken stock (preferably fresh) as this adds greater depth
150mls / 1/4 pint of greek style yoghurt
salt and ground black pepper to taste
2-3 tbspn chopped fresh coriander to garnish

Method:

Melt the butter in a large pan, add leeks & carrots and stir well - cover and cook for 10 mins until veg begin to soften

Stir in ground coriander and cook for approx. 1 min, pour in stock and add seasoning to taste

Bring to the boil, cover and simmer for approx 20 mins until leeks and carrots are tender

Leave to cool slightly then blend until smooth

Return soup to the pan and add 30 mls of the yoghurt, taste and add seasoning, reheat gently but do not boil

Ladle soup into bowls, put a spoonful of remaining yoghurt into the centre of each, scatter over the fresh chopped coriander - serve and "ENJOY"


Lentil Soup With Rosemary

A classic rustic Italian Soup, delicious served with garlic bread

Serves 4

Ingredients:

225g of dried green or brown lentils
45 mls extra virgin olive oil
3 rindless streaky bacon rashers cut into small dice
1 onion finely chopped
2 celery sticks finely chopped
2 carrots finely chopped
2 sprigs fresh rosemary finely chopped (Use dried rosemary if this is not available)
2 bay leaves
400g tinned plum tomatoes
3 pints / 1.75 litres veg stock
salt & freshly ground pepper to taste
fresh bay leaves and sprigs of rosemary to garnish

Method:

Place lentils in a bowl, cover with cold water, leave to soak for 2 hours, rinse and drain

Heat oil in a large saucepan, add bacon and cook for 3 mins, stir in onion and cook for 5 mins until softened

Stir in celery, carrots, rosemary, bay leaves and lentils - toss over the heat for 1 min until thoroughly coated in oil

Tip in the tomatoes and stock and bring to the boil

Lower heat, half cover pan and simmer for about an hour until lentils are tender

Rover bay leaves, season to taste with salt and freshly ground black pepper

Serve with Fresh bay leaves and sprigs of rosemary and garlic bread

"ENJOY"

Cheers,

Lyndi

PS - Just a tip - a lot of recipes call for leeks and celery etc - I tend to buy these and blanche & freeze them just to use in soups and stews etc.....

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