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 onceThis quote is hidden because you are ignoring this member. Show Quote
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
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Thread: Favourite Soup
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05-03-2024 09:46 AM #31
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Last edited by Bridge hibs; 05-03-2024 at 09:55 AM.
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05-03-2024 11:08 AM #32This quote is hidden because you are ignoring this member. Show Quote
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13-03-2024 05:23 AM #34This quote is hidden because you are ignoring this member. Show Quote
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
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13-03-2024 06:00 AM #35
BBC are in the soup with Duck L'Orange.
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13-03-2024 09:56 PM #36
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Mulligatawny.
Nothing else needs said.
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14-03-2024 02:57 PM #38
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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.
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14-03-2024 09:04 PM #39
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.
Do you think your security can keep you in purity, you will not shake us off above or below. Scottish friction, Scottish fiction
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14-03-2024 10:55 PM #40This quote is hidden because you are ignoring this member. Show Quote
I'll try it.
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15-03-2024 08:52 AM #41This quote is hidden because you are ignoring this member. Show Quote
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15-03-2024 04:27 PM #42
Highly recommend Ribollita, an Italian bean soup. Discovered it late last year and have been making it most weeks since.
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15-03-2024 05:19 PM #43
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https://www.hibs.net/showthread.php?...=1#post7169435
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15-03-2024 08:09 PM #44This quote is hidden because you are ignoring this member. Show Quote
Do you think your security can keep you in purity, you will not shake us off above or below. Scottish friction, Scottish fiction
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15-03-2024 08:10 PM #45This quote is hidden because you are ignoring this member. Show Quote
Do you think your security can keep you in purity, you will not shake us off above or below. Scottish friction, Scottish fiction
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16-03-2024 10:44 AM #46This quote is hidden because you are ignoring this member. Show Quote
Just leek in oil sweated down, crisps, and then stock?
Which stock do you tend to prefer?
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16-03-2024 11:53 AM #47This quote is hidden because you are ignoring this member. Show Quote
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.
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13-04-2024 08:41 AM #48This quote is hidden because you are ignoring this member. Show Quote
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13-04-2024 10:30 AM #49
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.PM Awards General Poster of The Year 2015, 2016, 2017. Probably robbed in other years
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13-04-2024 03:43 PM #50
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13-04-2024 04:30 PM #51
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14-04-2024 01:22 AM #52
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