nanski wrote:I'm surprised it's American. we're not as into blending our soups as you Brits (at least in my experience).
It's one of several books Paula has that have recipes from a (presumably fairly famous) veggie restaurant in San Francisco called Green's. I think it must be a very special place. The recipes tend to have quite a few ingredients, but nothing too hard to get your hands on and easier than at first glance. They are however uniformly brilliant, though us Brits have to get our heads round the whole "cup"s of ingredients thing. I don't think I've made a recipe from them that wasn't good. And they happen to have a fair few soup recipes :)
I declare this to be The Best Thing I've Ever Eaten. Anoraks, you all have to give it a go and follow Uncle Ants's recipe to the letter because it's just completely wonderful.
humblebee wrote:Are you allowed to use tinned or frozen sweetcorn? Or would my ass get busted by the chowder police?
It'd be okay I think. The second half of the corn still has a bit of crunch to it in the soup when you use the fresh stuff, tinned might need a bit less cooking (quite a lot less) as its already been cooked once, so might be best to reserve some and drop it in the last 5 minutes.
Edit. 4 or 5 cobs is quite a lot of corn though - you would need a big tin.
I used tinned sweetcorn and it was great - but don't cook it too long.
The whole thing about blending this soup is that usually for chowder you'd use milk or cream, right? By blending half the ingredients you get the chowdery texture without making it too heavy or too sweet. And the thyme gives it this lovely smokey flavour.
It'll soon be time to go home and eat the rest of it for dinner. I'll come and talk about it again tomorrow. :)
That sweetcorn chowder sounds lovely, I think I'll make it soon as well. I made some veggie soup last night (swede, carrot, potato and onion) which turned out quite nice. It's definitely getting back into soup weather now.
I wish I could make this train
go faster than anything
1 Large Celeriac (Celery Root in some parts of the world)
2 medium potatoes
3 cloves Garlic
3 pints light veg stock
knob of butter
half a glass of white wine
salt to taste
Peel and slice spuds and celeriac thinly (be quick with the celeriac or into water an lemon juice or it'll go brown, also chop out any middle that's gone spongy - spongy celeriac is a really bad thing), crush the garlic and drop all three into the pot and cover with two pints of the stock and add a pich of white pepper. Bring to the boil and simmer for about half an hour.
Meanwhile slice the leaks lengthwise and then slice thinly across. Sweat in the butter until it softens and then drop in the wine. Cover for 5 minutes and let it steam a bit, then uncover and gently cook until most of the wine has cooked off.
After the main soup has been going half an hour, get out the masher and mash the poatao and celeriac in the soup (you could blend, but it's better of it isn't so smooth). Add the leaky stuff and cook for another 15 minutes or so. Season with salt and white pepper to taste and use the extra stock to adjust the consistency. Scoff!
i made a really great mushroom soup last weekend..
pinch of salt/pepper
chicken stock cube
basically in a bit of butter, fry a small onion, a few cloves of garlic and the spring onion until soft. add in the mushrooms until cooked. fold in a tablespoon of flour. add some water and the stock cube and a pinch of salt/pepper and simmer. whizz up and et voila.
i was half expecting it to taste rubbish cos i sort of winged it all, but it was actually so tasty, with barely any seasoning or owt.. really good!
1x Splash of oil
1x medium onion chopped fine
1x medium carrot chopped fine
6x cloves of garlic crushed
2x teaspoons mixed herbs
1x tin tomatoes
1 litre of veg stock (I used Swiss Bouillon)
1x bunch of red lentils (not sure how much I didn't measure it - a handful lets say)
season with black pepper and a good splash of tabasco
(you can add a chopped red pepper to this as well but I didn't have one)
Fry onions, carrot and garlic til soft (and the red pepper if you are going down that route), add everything else and cook for about half an hour to 40 minutes. Then give it a demi whizz - enough to break some of it up, but still leave it with plenty of bits. Eat it.
..and i also got a leek and potato one and a mushroom one from marks cos they were on offer. this leek ones yum. the ingredients are pretty similar to what i normally make mine with, only this has got a bit of cream, and peas. i think its the peas that are really giving it that something extra. i cant wait to experiment some more. i love making soup!
This soup is the business: Beetroot soup with lime, ginger and wasabi. It's not spicy like I thought it'd be but it's very robust and tasty. It's also gorgeous to look at and I'll admit, that's what drew me to it while looking at the pots of soup. Probably best to wear an apron while eating it because my goodness is that a deeply rich magenta hue! I've already spilled some on the carpet.
Hey look at that icon switch about in the tab! Aw.
Is kale suddenly all trendy? Will it be outrageously expensive soon? I hope not!
Anyhow, here's a really nice soup. I made a giant mess making it, but I think it was my overly ambitious roasting my own raw in the shell peanuts (they're way cheaper) and making kale chips from the leftover kale that caused the kitchen chaos. I didn't do all that letting it cool before pureeing half at a time, either. I just jammed the stick blender in it and whirred it up before that last coco milk/spices step.
Curried Red Lentil, Chickpea And Kale Soup
For The Soup
2 tablespoons olive oil
1 large yellow onion diced
2 medium carrots, peeled and diced
2 celery stalks, diced
1/2 bunch red, green or dinosaur kale, washed, trimmed and finely chopped (about 2 packed cups)
1 cup red lentils
1 (15-ounce) can chickpeas, drained
4 cups low-sodium vegetable broth
1 (15-ounce) can light coconut milk
2 teaspoons hot curry powder
1 teaspoon yellow mustard seeds
1/2 teaspoon garam masala
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 tablespoon fresh ginger, minced
Several shakes of salt, to taste
1/4 cup lightly toasted unsweetened shredded or flaked coconut
2 tablespoons roasted unsalted peanuts, finely chopped
In a medium saucepan over medium heat, warm olive oil. Add onion, carrots and celery. Saute until golden, 5 to 7 minutes. Meanwhile, bring a large saucepan of water to a boil. Add kale and boil for 2 to 3 minutes, then drain. (This will make it more tender). Add drained kale, lentils, chickpeas and broth to the carrot mixture; bring to a boil. Cover, reduce heat to low and simmer 12 to 15 minutes or until lentils are tender.
Let soup cool before pureeing. Pour half of the lentil mixture into a blender and puree. Pour pureed lentil mixture into a bowl, and repeat process with the remaining soup. Once the soup is blended, return to the pan. Add coconut milk, spices, ginger and salt. Stir well. Cover and simmer for 10 minutes or until thoroughly heated through. Remove from heat, and season to taste with salt. Ladle soup into bowls and garnish with toasted coconut and peanuts.