September 20, 2004

Cooking up a soup

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This is such a fantastic soup book, which I've had a while but now intend to use more diligently, epecially since the season of soup is just about here. They are fun and easy to make and can be adapted without having to be too precise. Its also nice to know exactly what is in there! My latest experiment was the Morrocon Chickpea and Spinach Soup yesterday, which is really fruity and tangy with a bit of a chilli and spice kick, and full of lots of good stuff like chickpeas, apricots and spinach.The fun bit is mushing it all up in the food processor. Its a 4 star soup!

- 4 comments by 2 or more people Not publicly viewable

  1. Chris May

    I've got a red version of that book. I wonder what the difference is – I'll go and have a look this evening. The recipes are superb.

    If I've got volume 2, do you want to swap some time ?

    20 Sep 2004, 16:01

  2. Sounds like a good idea, maybe by the middle of the winter I will need some fresh recipies! I think the red one has more beans and other things in it.

    20 Sep 2004, 16:20

  3. They're both brilliant. I agree with Hannah though, the best bit is whizzing it. (Although I use my handheld blender.)

    Soups are my favourite winter meals, they're so comforting. We compete with ourselves to see how long we can keep our minestrone going (by just feeding it fresh ingredients). 5 days so far, it's fine as long as you bring it to the boil each time. The longer you go on for the better the taste and when you're fed up just add stale bread to turn it into Ribollita – link

    20 Sep 2004, 16:54

  4. Chris May

    You're right; the one I have is 'Soups and Beyond'. In addition to soups it's got stews and squodgy bean things. Very tasty.

    Let me know when you fancy some fresh inspiration… I have carefully marked up my favourite recipies for easy identification, with splats of tomato sauce and other unidentifiable substances (the results of excessive blender-enthusiasm).

    20 Sep 2004, 18:22

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