Winter Soups. Whats your favourite?

[Invisible Man's Bandage]

Scotch **** Broth is one I remember from my childhood..

 

[Saddleworth2]

I have been asked for the recipe for my Minestrone and under the name of Soup ****, which i like the ring of, here it is..

I make a big pot and portion it up in the fridge and freezer.

What you will need.

3 cartons of Pasata
2 tins of chopped tomatoes.
2 tubes of tomato paste
2 mugs of pasta shells
Three tins of beans. Whichever you refer.
I use canellini, kidney, chickpeas and any other in the cupboard. Every supermarket have a good selection and are cheap and good.
Carrot thinly sliced.
Courgette cut into chunks
3 table spoons of balsamic vinegar
Chillies to your taste.
Olive oil, four table spoons.
Oregano 3 heaped table spoons
Basil 3 heaped tablespoons.
Garlic minimum.five good sized cloves.
Vegetable stick cubes dependant on volume of pot. I use a big pot so I use five. You can use ham of chicken also.
Mushrooms

Method.

Put the olive oil into.the pot. Grate the garlic and cut the chillies and fry gently for a couple of minutes. Add in the carrot and any other veg you like and fry gently for another five minutes

Add all the tomatoes paste and pasata.
Add balsamic vinegar
Add the herbs
Add all the beans
Add in black or white pepper at least a teaspoon.
Add in the stock cubes,
Add the pasta
I heaped table spoons of smoked paprika
It should be really thick so add water until it's as thick or thin as you prefer.

Bring to.a simmer and continue to stir as the beans and pasta will club at the bottom. Stick on a few tunes or watch YouTube videos. You need to.simmer for at least 30 minutes.

Keep tasting it, you may want to put in more herbs, stock, pepper chilli,

When the pasta is nearly cooked, grate up another four or five cloves of garlic and stir it in. Take off heat cover with lid and leave overnight for all the flavours to fully get acquainted with each other. The soup may be really thick, don't worry, this means you have less to.put in containers and you just add additional water when you heat it up.

Crusty bread with it is brilliant. It's full of great stuff for you and tastes great. If you're doesn't you've fucked it up.

Hope you like it.

As I said, food of the devil. Those pasta shells get stuck.

 

[sir baconface]

There's also machines that fly. Work that out.

I sold a frying pan to a Chinese chef. He sent it back saying he couldn’t get it to work.

 

[Saddleworth2]

Anyway, helpful soup hint No 1. Put a dash of soy sauce in whatever you make. I guarantee it will taste better for it.

helpful hint No 2. When making soup with sweet veg like parsnip or sweet potatoes or squash, 1/2 can of coconut milk and juice of half a lime mixed in at the end will really lift the flavour.

Helpful hint No 3. Don't eat minestrone when you are ill. Vomiting shortly after eating can create pasta shell nose blockages.

 

[idahoblues]

Anyway, helpful soup hint No 1. Put a dash of soy sauce in whatever you make. I guarantee it will taste better for it.

helpful hint No 2. When making soup with sweet veg like parsnip or sweet potatoes or squash, 1/2 can of coconut milk and juice of half a lime mixed in at the end will really lift the flavour.

Helpful hint No 3. Don't eat minestrone when you are ill. Vomiting shortly after eating can create pasta shell nose blockages.

Thanks Doc

 

[Magicpole]

As I said, food of the devil. Those pasta shells get stuck.

Stuck where?

 

[Magicpole]

Scotch **** Broth is one I remember from my childhood..

My least favourite soup.

 

[sir baconface]

Stuck where?

This is not a question a gentleman should ask.

 

[Invisible Man's Bandage]

My least favourite soup.

I can imagine...

 

[Magicpole]

This is not a question a gentleman should ask.

Oh go on, just this once.