peter richards Posted September 15, 2009 Share Posted September 15, 2009 onion , makes me fart but its worth it:) Quote Link to comment Share on other sites More sharing options...
Tannhauser Posted September 15, 2009 Share Posted September 15, 2009 Wow, some amazing soups on here, you pretentious bunch of bourgeios artichoke-appreciating affluent foodie-types. I like: a) Gazpacho (but not 'proper' Gazpacho, only pleb brands that are mass produced at a factory in Tipton) b) Thai Chicken c) Broken Dreams and Coriander. Quote Link to comment Share on other sites More sharing options...
michael Posted September 15, 2009 Share Posted September 15, 2009 b) Thai Chicken Morrisons introduced me to this one, a very refreshing yet hearty delight. Quote Link to comment Share on other sites More sharing options...
Tannhauser Posted September 15, 2009 Share Posted September 15, 2009 Morrisons introduced me to this one, a very refreshing yet hearty delight. That's the one, baby. Quote Link to comment Share on other sites More sharing options...
RedM Posted September 15, 2009 Share Posted September 15, 2009 Gravy with anything works for me. Thick or thin? I like my gravy to stop dead as soon as I stop stirring and be capable of staying in an upside-down gravy boat. The consistency of mash potato if you will. c) Broken Dreams and Coriander. WTF? What do you eat that with? A loaf of bitterness and a slice of emptiness? Quote Link to comment Share on other sites More sharing options...
Ewen Posted September 15, 2009 Share Posted September 15, 2009 I'm going to bring the tone down a bit. I love broth...the thicker, the more coagulated the better. Bung in whatever...cows, sheep, boars, badgers, pheasants in fact anything warm blooded and furry...add a load of barley and vegetables, stock, pepper and lard. Baxters on acid if you will. A couple of my old landladies used to make up great big Northern Spec pans of the stuff. They also poured it into a foil lined kitchen drawer and let it go hard over night. In the morning they would break it into big chunks which I took to work and boiled up over an open fire at lunch time. Quote Link to comment Share on other sites More sharing options...
Ian Ian Posted September 15, 2009 Share Posted September 15, 2009 Home made leek and Potatoe with toasted cheese croutons is my fave at the moment also like Broccoli and herb butternut squash,corriander and Carrot Cream of Spinach and potatoe fresh mint and pea Tomatoe,bacon and basil Chicken and mushroom Pea and Ham All home made of course Cheers -Ian- Quote Link to comment Share on other sites More sharing options...
Charlotte Posted September 15, 2009 Author Share Posted September 15, 2009 Thick or thin? I like my gravy to stop dead as soon as I stop stirring and be capable of staying in an upside-down gravy boat. The consistency of mash potato if you will. Oh yes, the thicker the better. What do you eat that with? A loaf of bitterness and a slice of emptiness? Quote Link to comment Share on other sites More sharing options...
Charlotte Posted September 15, 2009 Author Share Posted September 15, 2009 I'm going to bring the tone down a bit. I love broth...the thicker, the more coagulated the better. Bung in whatever...cows, sheep, boars, badgers, pheasants in fact anything warm blooded and furry...add a load of barley and vegetables, stock, pepper and lard. Baxters on acid if you will. Hmm I'm yet to have a good broth. I'm not keen on loads of meaty stuff in soup. Quote Link to comment Share on other sites More sharing options...
Guest argy911 Posted September 15, 2009 Share Posted September 15, 2009 Hmm I'm yet to have a good broth. I'm not keen on loads of meaty stuff in soup. tom tom thai is a good one. Quote Link to comment Share on other sites More sharing options...
beagle Posted September 15, 2009 Share Posted September 15, 2009 curry Parsnip soup~ homemade my wife makes it nice for winter it has a bit of warmth with it Quote Link to comment Share on other sites More sharing options...
Ian W Posted September 15, 2009 Share Posted September 15, 2009 There's a book shop / cafe in Inverness that I used to visit for my lunch all the time during the winter when I lived up there. Did the best home made soups ever (two specials each day). My favourite of theirs was the pea, mint and ham but they were all great Quote Link to comment Share on other sites More sharing options...
Ewen Posted September 15, 2009 Share Posted September 15, 2009 Hmm I'm yet to have a good broth. I'm not keen on loads of meaty stuff in soup. Oh...so we are incompatible after all. Shame really. Quote Link to comment Share on other sites More sharing options...
Mike Posted September 15, 2009 Share Posted September 15, 2009 Wild Mushroom FTW Quote Link to comment Share on other sites More sharing options...
Charlotte Posted September 15, 2009 Author Share Posted September 15, 2009 Oh...so we are incompatible after all. Shame really. I'd have a few bits and bobs from some sheep and pigs and stuff if it came to it. Quote Link to comment Share on other sites More sharing options...
tooquicktostop Posted September 15, 2009 Share Posted September 15, 2009 If it has to be Tomato it has to be a Tuscan Minestrone with rustic pesto and chunky garlic croutons Quote Link to comment Share on other sites More sharing options...
Mike Posted September 15, 2009 Share Posted September 15, 2009 He's just showing off now. Quote Link to comment Share on other sites More sharing options...
supraspanner Posted September 15, 2009 Share Posted September 15, 2009 My mum makes cheese and bacon soup and its amazing!!! I also make sweet potato and coconut soup. Its not as soft as it sounds though! I add some red thai curry paste for a nice kick:d Quote Link to comment Share on other sites More sharing options...
Kirk Posted September 15, 2009 Share Posted September 15, 2009 chicken and seasonal veg from the chinese Quote Link to comment Share on other sites More sharing options...
RedM Posted September 15, 2009 Share Posted September 15, 2009 Lxj4SIVqL24 Quote Link to comment Share on other sites More sharing options...
tooquicktostop Posted September 15, 2009 Share Posted September 15, 2009 He's just showing off now. That is true sorry I do think though if you enjoy cooking even just a little you should buy a good recipe book on soups and start there, soups are a wonderful way to experiment with food and very healthy and tasty when home made I worked on the soup section of the Savoy hotel for 8 months of my 2 year apprenticeship back in 1989, a great induction to food, and I was always taught soup was about flavours and quality ingredients, the most important being the stock, be it vegetable, chicken etc, passion rant over !! Quote Link to comment Share on other sites More sharing options...
SUPRALOOPY Posted September 15, 2009 Share Posted September 15, 2009 Cheers Dean I'm off to get a packet of crisps now! Oh and I like tomato soup. Quote Link to comment Share on other sites More sharing options...
tooquicktostop Posted September 15, 2009 Share Posted September 15, 2009 Cheers Dean I'm off to get a packet of crisps now! Oh and I like tomato soup. Dave with the amount of paint fumes and fibreglass dust you inhale I am surprised you can taste anything !! Quote Link to comment Share on other sites More sharing options...
SUPRALOOPY Posted September 15, 2009 Share Posted September 15, 2009 Dave with the amount of paint fumes and fibreglass dust you inhale I am surprised you can taste anything !! Very true:p:D Quote Link to comment Share on other sites More sharing options...
Charlotte Posted September 16, 2009 Author Share Posted September 16, 2009 I have mushroom soup today. Quote Link to comment Share on other sites More sharing options...
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