Classic recipes

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jimmy
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Location: Gourock

Re: Classic recipes

Unread post by jimmy » Tue Oct 26, 2010 6:44 pm

Made a huge pot of lentil soup on Sunday using a pack of winter veg. I looked at the parsnips that were left over and thought I wonder what parsnip soup would taste like.
So today, using
2 onions
4 parsnips
4 med/large potatoes
spoonful of chilli powder
vegetable stock (I used cubes)
Small tub of single cream
lump of butter
Salt and pepper to taste

Shred and soften the onion in the butter, add the chilli powder. Add vegetable stock and simmer
Meanwhile peel and shred the parsnips and potatoes. Add to stock.
Allow soup to simmer, stirring regularly to prevent it catching on t'bottom until veg is cooked through
Add tub of cream, remove from heat and blend until smooth.
Salt and pepper to taste and enjoy with a chunk of crusty bread.

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Re: Classic recipes

Unread post by The Mighty Gusset » Tue Oct 26, 2010 7:58 pm

I usually use the stock from a boiled ham to make parsnip soup, and I bung plenty of chunks of ham in it.
Alternatively you can use chicken stock and bung in some smoked bacon.
I use finely chopped fresh chillies instead of chilli powder.
Parsnip Soup is Jolly Tasty - I strongly recommend it on a cold winter's day.

Silly question though Jimmy ;
Why didn't you use the parsnips along with the other veg in your Lentil Soup ?
Lentil Soup is also improved by adding Ham or Bacon !
As is Pea Soup.

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jimmy
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Location: Gourock

Re: Classic recipes

Unread post by jimmy » Tue Oct 26, 2010 8:43 pm

Simple answer Gus is I never knew you could.
When I lived at home my mother made Lentil soup with just Lentils, Carrot and Turnip. She would boil up a Ham Haugh for the stock, and put the cooked ham into the soup ( or at least what was left after we would pick at it) and at the end add a tin of Heinz Tomato soup for the colouring, so thats the ingredients Ive used.
It was the first time I tried making, or indeed even eating Parsnip soup, and I was much impressed with the taste. I will try it with the ham through it the next time.

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steve
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Location: Black Isle , Highlands of Scotland
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Re: Classic recipes

Unread post by steve » Wed Nov 03, 2010 10:46 am

I sometimes do a variation of parsnip soup lightly curried with garam massala and a veggie stock

The Mighty Gusset

Re: Classic recipes

Unread post by The Mighty Gusset » Thu Nov 04, 2010 10:24 pm

Today I have been making SOUP !
Celeriac and Camembert to be precise.
So I took some photos, and now present to you my Soupy Masterclass !

Celeriac and Camembert Soup

Obviously the same principles work for just about any soup you'd care to mention.

The Mighty Gusset

Re: Classic recipes

Unread post by The Mighty Gusset » Fri Nov 05, 2010 5:03 pm


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NeilD
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Joined: Wed Feb 18, 2009 9:03 pm

Re: Classic recipes

Unread post by NeilD » Fri Nov 05, 2010 10:20 pm

Mmm I like celeriac soup... 8-) make mine pretty much the same way, but without the meaty bits.. tonight though I've made squash soup - sqaush, onion and shallots, garlic and a potato, seasoned with a bit of chilli, nutmeg and cinamon ... :)

The Mighty Gusset

Re: Classic recipes

Unread post by The Mighty Gusset » Fri Nov 05, 2010 10:25 pm

I just can't get excited about squashes.
I was going to say that the lack of meaty bits in your soups was down to you being a Vegemablatarian - but then I remembered you ordering a Ham Sandwich when you popped in to the Fisherman's Return !

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NeilD
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Re: Classic recipes

Unread post by NeilD » Fri Nov 05, 2010 10:58 pm

yes my nice toasted cheese sarnie with an unfortunate garnish of ham!! :) squashes dont taste of much on their own they just absorb other flavours - the jury is still out though on cinnamon at the moment!

The Mighty Gusset

Re: Classic recipes

Unread post by The Mighty Gusset » Sat Nov 06, 2010 10:40 pm

Sausages braised in cider for dinner tonight.
A very simple recipe, pinched from here :
http://www.bbcgoodfood.com/recipes/1179 ... View=false
I topped it with mash and finished it in the oven for 30 minutes.
Delicious !
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