Favourite Soup

[Bridge hibs]

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My late mums lentil soup was fantastic. Unfortunately she never left me the recipe and every attempt I’ve made at making it just hasn’t been the same.

Sometimes when walking around I smell soups being cooked and it always takes me back to my Grandads. Those days very little was purchased from the shops other than the essentials such as sugar, butter, flour and meats which were mostly on the bone and would be used more than once

My Grandad grew everything our climate allowed, juicy apples, blackberries, raspberries and strawberries for his crumbles and tarts. His veg was scarily alien in size, tatties and turnips the size of boulders, onions the size of small footballs and carrots that would feed bugs bunny and family for a month

My Nanas job was chief peeler which she done from her armchair with a big steel basin of water at her feet and the only time she was allowed into the kitchen was to do the washing and use the mangle

All the small peelings went back into the garden to be used as a mulch and the larger tattie peelings were deep fried in beef dripping and served with home made steak pie and boiled spuds

[JimBHibees]

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I made a cracking cullen skink with Arbroath smokies, floury tatties to thicken it and firmer ones for the chunks.

The ultimate comfort food.

Sounds brilliant that

[Hibbyradge]

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How could she not like Hot & Sour soup? ☺️

[Colr]

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I made a cracking cullen skink with Arbroath smokies, floury tatties to thicken it and firmer ones for the chunks.

The ultimate comfort food.

Absolutely brilliant!

I made American clam chowder a few years back and it had a similar taste in some ways.

When its really hot, I like gazpacho but spicey. Be careful, Marjorie Taylor Greene likes it too

[Kato]

BBC are in the soup with Duck L'Orange.

Sent from my SM-A528B using Tapatalk

[HibbyDave]

Mulligatawny.


Nothing else needs said.

[Mon Dieu4]

Carrot and coriander
Tattie soup
Curried carrot
Heinz tomato

[WeeRussell]

Oxtail is number 1. Has been for many, many years.

Others grabbing european spots are tomato (and red pepper), lentil, and chicken noodle - especially from chinese restaurants.

[Northernhibee]

Nice little hack for really good leek and tattie soup - large leek, chopped and sweated down. Crush up a large sharing bag of a decent brand of crisps - a kettle chips or a taste the difference type. Go for ready salted, but I’ve also experimented with some flavours too. Add this to your leeks, mix it up, and add some stock (hold some back so you can add more later on if you need to make it thinner).

Simmer for fifteen minutes or so and blitz up.

It’s super potatoey, seasoned for you, and has so much flavour.

[Hibbyradge]

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Nice little hack for really good leek and tattie soup - large leek, chopped and sweated down. Crush up a large sharing bag of a decent brand of crisps - a kettle chips or a taste the difference type. Go for ready salted, but I’ve also experimented with some flavours too. Add this to your leeks, mix it up, and add some stock (hold some back so you can add more later on if you need to make it thinner).

Simmer for fifteen minutes or so and blitz up.

It’s super potatoey, seasoned for you, and has so much flavour.

That sounds so sheite, but I believe you!

I'll try it.

[RyeSloan]

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When its really hot, I like gazpacho but spicey.

For a short sentence this takes a bit of unpicking

[MagicSwirlingShip]

Highly recommend Ribollita, an Italian bean soup. Discovered it late last year and have been making it most weeks since.

[grunt]

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Nice little hack for really good leek and tattie soup - large leek, chopped and sweated down. Crush up a large sharing bag of a decent brand of crisps - a kettle chips or a taste the difference type. Go for ready salted, but I’ve also experimented with some flavours too. Add this to your leeks, mix it up, and add some stock (hold some back so you can add more later on if you need to make it thinner).

Simmer for fifteen minutes or so and blitz up.

It’s super potatoey, seasoned for you, and has so much flavour.

I made this when you shared the recipe last time. It was really good! Thank you.

https://www.hibs.net/showthread.php?...=1#post7169435

[Northernhibee]

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I made this when you shared the recipe last time. It was really good! Thank you.

https://www.hibs.net/showthread.php?...=1#post7169435

Forgot I posted that!

[Northernhibee]

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That sounds so sheite, but I believe you!

I'll try it.

Look forward to having another crisp soup convert on board!

[Smartie]

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Nice little hack for really good leek and tattie soup - large leek, chopped and sweated down. Crush up a large sharing bag of a decent brand of crisps - a kettle chips or a taste the difference type. Go for ready salted, but I’ve also experimented with some flavours too. Add this to your leeks, mix it up, and add some stock (hold some back so you can add more later on if you need to make it thinner).

Simmer for fifteen minutes or so and blitz up.

It’s super potatoey, seasoned for you, and has so much flavour.

Just to clarify - nothing other than what has been mentioned here, as in no additional potatoes added?

Just leek in oil sweated down, crisps, and then stock?

Which stock do you tend to prefer?

[Northernhibee]

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Just to clarify - nothing other than what has been mentioned here, as in no additional potatoes added?

Just leek in oil sweated down, crisps, and then stock?

Which stock do you tend to prefer?

I usually use chicken or veg stock in any of my potato soups.

But no additional potatoes and use minimal oil for your leeks. Just the minimum that you need.

As the potatoes are browned in the crisp making process, it maximises the potato flavour and the residual oil in them when blended makes it quite silky.

[One Day]

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Oxtail is number 1. Has been for many, many years.

Others grabbing european spots are tomato (and red pepper), lentil, and chicken noodle - especially from chinese restaurants.

Heinz Oxtail Soup, the go to soup on a cold winters day

[Pretty Boy]

I had an Algerian octopus soup in France last week (as in the recipe was Algerian, I've no idea what nationality the octopus was).

It was amazing. Loads of chilli, garlic, coriander and fennel and a hearty helping of bulgur wheat to thicken it. Definitely going to try and recreate the recipe.

[Itsnoteasy]

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I had an Algerian octopus soup in France last week (as in the recipe was Algerian, I've no idea what nationality the octopus was).

It was amazing. Loads of chilli, garlic, coriander and fennel and a hearty helping of bulgur wheat to thicken it. Definitely going to try and recreate the recipe.

You'll no get octopus at porty.

[Bridge hibs]

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You'll no get octopus at porty.

Och your squidding surely ?

[WeeRussell]

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Och your squidding surely ?

Get ti seabed, you.