Soup, Beautiful Soup

Never made much soup, nowadays I leave that to either Campbells or Progresso. My evening meal is a big bowl with a dollop of sour cream & lately been breaking healthy bread into a mix, I can't find someone's official opinion about the danger of bread rather than crackers. Easy, ready in a jif and filling. And my discarded can goes in recycling rather than the ocean.
 

Jules said:
Today I made Carrot Cashew soup for my friends who are covering from Covid. It also was suitable for the diet they’re on. I made enough for us too. This was an old recipe from the 70s in Recipes for a Small Planet.

I make large pots of soup for my husband. Never any meat it in. Lots of beans, vegetables, tomatoes, etc and whatever spices I think would be a good idea that day. I freeze them up so he has a variety.

Here’s an idea for those that freeze up single servings. Freeze the soup in those red disposable cups and them pop the soup out into a freezer bag. I’ve never tried it but it seems like it would work.
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Jules, this soup sounds good. I'm not big on cashews, but I bet I would love this.
I couldn't find the recipes from Small Planet. But tell me if this one sounds good enough. Thanks.

https://food52.com/recipes/55890-carrot-and-cashew-soup
 

My specialty is beef vegetable. I get a package of stew beef and cut it into 1/4" cubes. Season to taste (I use ground black pepper, corriander, garlic & onion powder and Worcester sauce). Brown that in a Dutch oven. Add a quart of beef broth and braise until the meat is tender. Add a can of drained whole kernel corn, a drained can of diced carrots, a drained can of sliced mushrooms and 1/4 cup barley. Cook until barley is done (about 20 minutes). Serve with crusty bread.
 
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RadishRose said:
Jules, this soup sounds good. I'm not big on cashews, but I bet I would love this.
I couldn't find the recipes from Small Planet. But tell me if this one sounds good enough. Thanks.

https://food52.com/recipes/55890-carrot-and-cashew-soup
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That looks yummy too. I love ginger.

This is the one I use. I’m kicking myself for giving away that old book.

https://kitchencongress.wordpress.c...-small-planet”-slightly-adapted-by-sherrilee/

I’ve adopted it slightly to make it easier. Chopped carrots instead of spending ages grating them. Added some garlic. I use powdered chicken or vegetable broth instead of cartons of broth. No salt added. Before adding the nuts and raisins, I take out a few cups of the base and pulse it to thicken it.

The cashews aren’t essential. They’re more about crunch than flavour. Without them, this is a very inexpensive soup. With cashews, you may need to take out a loan.

My friend called this morning to say they loved it.
 
Roadwarrior said:
Never made much soup, nowadays I leave that to either Campbells or Progresso. My evening meal is a big bowl with a dollop of sour cream & lately been breaking healthy bread into a mix, I can't find someone's official opinion about the danger of bread rather than crackers. Easy, ready in a jif and filling. And my discarded can goes in recycling rather than the ocean.
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I use bread all the time in my soups.
The heavier the bread, the better. And the bread is always way past pull date but has been refrigerated. Sometimes I toast it.
 
debodun said:
My specialty is beef vegetable. I get a package of stew beef and cut it into 1/4" cubes. Season to taste (I use ground black pepper, corriander, garlic & onion powder and Worcester sauce). Brown that in a Dutch oven. Add a quart of beef broth and braise until the meat is tender. Add a can of drained whole kernel corn, a drained can of diced carrots, a drained can of scliced mushrooms and 1/4 cup barley. Cook until barley is done (about 20 minutes). Serve with crusty bread.
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I love the way you prepare the beef. I also like to make beef barley soup with veg. Next time I want to add Worcester sauce.
 
Has anyone ever made French Onion soup using frozen onions as the base? Chopping onions makes me sneeze. Maybe I could just add 2 or 3 chopped onions. I’m craving it. They sure are expensive at Costco.
 
Jules said:
Has anyone ever made French Onion soup using frozen onions as the base? Chopping onions makes me sneeze. Maybe I could just add 2 or 3 chopped onions. I’m craving it. They sure are expensive at Costco.
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I never have. As long as they caramelize, why not.? Try wearing a Covid mask.
 
RadishRose said:
This sounds tasty. Explain more about the chutney please, if you have time.
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Oh, and here's the book (cover) the (mainly) ladies on-project compiled.......(after my late wife died there was quite a bit of 'stuff' (even though we reduced drastically when we went fulltime RVing) and I kept telling my supervisor about the recipe but couldn't find it......until one day Voila!)
RiyadhRecipies.jpg
 
Jules said:
Has anyone ever made French Onion soup using frozen onions as the base? Chopping onions makes me sneeze. Maybe I could just add 2 or 3 chopped onions. I’m craving it. They sure are expensive at Costco.
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I don't know about using this method to prevent you from sneezing...but to keep from crying, stand next to you stove, and turn on the element as high as you can.. stand next to it.

No more tears. :cry:
 
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Jules said:
Today I made Carrot Cashew soup for my friends who are covering from Covid. It also was suitable for the diet they’re on. I made enough for us too. This was an old recipe from the 70s in Recipes for a Small Planet.

I make large pots of soup for my husband. Never any meat it in. Lots of beans, vegetables, tomatoes, etc and whatever spices I think would be a good idea that day. I freeze them up so he has a variety.

Here’s an idea for those that freeze up single servings. Freeze the soup in those red disposable cups and them pop the soup out into a freezer bag. I’ve never tried it but it seems like it would work.
Click to expand...
I use the carrot/cashew recipe from Nigella Lawson's book.
Thanks for the freezer single serving idea, I'll give it a go when I can find some room in the freezer.
 
Cullen Skink is a traditional Scottish delicacy that has found its way onto menus across the globe. Named after the village of Cullen, it is a creamy potato and smoked haddock soup, using fish fresh from the North Sea. The name "skink" generally refers to the shin of an animal or a soup made from it. Cullen, being an old fishing village, substitutes haddock for beef. Of course, everyone claims to make the original and best soup.

Cullen in N.E. Scotland
cullen.jpg
 

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