goldie
Ellie's Buxom Wench
- Joined
- Feb 1, 2008
- Messages
- 399
- Reaction score
- 44
hi all
now the winter's on its way and we all need something warm inside us ( careful how you answer that bit).
I thought i'd let you know how i make my homemade soups. mainly because i dont like shop ones. theres no flavour in them in my opinion.
BEEF AND VEGETABLE
mince beef
sauspan of water
any veg you have eg. potatoes (a basic must as they help to thicken it up)
onion , carrot , suede, leeks, parsnips, peas. etc.
2 or 3 beef stock cubes ( chicken if using poultry)
good squeeze tom puree
worcester sauce
good pinch mixed herbs
pinch thyme
salt and pepper to taste
food blender
large sauspan
METHOD
place mince in pan with water, bring to boil and skim off scum
peel and finely dice up all veg to your preferred liking and put in with mince, bring back to boil . skim off again if needed,
turn down to a simmer and add seasoning and herbs and the beef stock cube and dashes of worcester sauce
give a good stir and let cook for about half hour with an occasional stir and taste and add more seasoning you require.
when cooked ( all veg is soft) take about half out and whizz in your blender,
(use about half or less , so that you still get chunky bits in your soupbowl)
then return it to the pan and warm up again.
THEN SERVE UP.
this is a basic one, you can change and use leftover chicken and bacon. lamb whatever you like, use different herbs, say tarragon for chicken or turkey, EXPERIMENT. thats what cooking is about, use curry powder if you like? add grated cheese on top with pinch parsley? croutons of deep fried bread cubes? anything and everything. most of all ENJOY.
now the winter's on its way and we all need something warm inside us ( careful how you answer that bit).
I thought i'd let you know how i make my homemade soups. mainly because i dont like shop ones. theres no flavour in them in my opinion.
BEEF AND VEGETABLE
mince beef
sauspan of water
any veg you have eg. potatoes (a basic must as they help to thicken it up)
onion , carrot , suede, leeks, parsnips, peas. etc.
2 or 3 beef stock cubes ( chicken if using poultry)
good squeeze tom puree
worcester sauce
good pinch mixed herbs
pinch thyme
salt and pepper to taste
food blender
large sauspan
METHOD
place mince in pan with water, bring to boil and skim off scum
peel and finely dice up all veg to your preferred liking and put in with mince, bring back to boil . skim off again if needed,
turn down to a simmer and add seasoning and herbs and the beef stock cube and dashes of worcester sauce
give a good stir and let cook for about half hour with an occasional stir and taste and add more seasoning you require.
when cooked ( all veg is soft) take about half out and whizz in your blender,
(use about half or less , so that you still get chunky bits in your soupbowl)
then return it to the pan and warm up again.
THEN SERVE UP.
this is a basic one, you can change and use leftover chicken and bacon. lamb whatever you like, use different herbs, say tarragon for chicken or turkey, EXPERIMENT. thats what cooking is about, use curry powder if you like? add grated cheese on top with pinch parsley? croutons of deep fried bread cubes? anything and everything. most of all ENJOY.