soup help!

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soup help!
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Mrs Fiddlesticks

Joined: 02 Nov 2004
Posts: 10460

Posted: Thu Sep 22, 05 1:45 pm Post subject: soup help!

Have spent the morning making yet more soup with all these damned courgettes. Following an idea in a magazine I roasted some pumpkins wedges and then added them to some chopped up courgettes and cooked down to make a soup.

Its ok, consistency about right etc etc but its missing something!

As I roasted the pumpkins 1st there's a faint but unmistakeable well ... chips taste to it!

I need to add a spice or herb I think, but can't work out what would be best. I don't mind it being flavourful but I don't want to add anything that would make it hot like a chilli or ginger as the kids don't do spicy yet! I can always add something like that when we re-heat it if the kids aren't around to share it, but would prefer it to be kid friendly to begin with.

Jb

Joined: 08 Jun 2005
Posts: 7761
Location: 91� N

Posted: Thu Sep 22, 05 1:48 pm Post subject: Re: soup help!

Fiddlesticks Julie wrote:

... there's a faint but unmistakeable well ... chips taste to it!

I need to add a spice or herb I think

Salt and vinegar?

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28235
Location: escaped from Swindon

Posted: Thu Sep 22, 05 1:49 pm Post subject:
Oddly enough Snowball is in the middle of making a soup with the current flavour of dilute dishwater wonder if she will spot the thread?

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Thu Sep 22, 05 1:49 pm Post subject:
Loads of seasoning, and a good handful of parmesan cheese

Mrs Fiddlesticks

Joined: 02 Nov 2004
Posts: 10460

Posted: Thu Sep 22, 05 1:52 pm Post subject:

jema wrote:

Oddly enough Snowball is in the middle of making a soup with the current flavour of dilute dishwater

wonder if she will spot the thread?

I can't imagine the starting ingredients!

Mine is more thick liquidised chips!

Mrs Fiddlesticks

Joined: 02 Nov 2004
Posts: 10460

Posted: Thu Sep 22, 05 1:53 pm Post subject:

Jonnyboy wrote:

Loads of seasoning, and a good handful of parmesan cheese

Salt has improved it - will toddle out to kitchen to give it a larger helping of freshly ground black. Anything else?

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Thu Sep 22, 05 1:55 pm Post subject:
Try reducing it a bit more to boost the flavour, maybe some cream to go with the parmesan? Don't overdo the reduction as it's seasoned, I should have said reduce it first, sorry

Will

Joined: 30 Jun 2005
Posts: 571
Location: Grenoside, Sheffield

Posted: Thu Sep 22, 05 1:57 pm Post subject:
My rather dull carrot soup from last night was considerably enlivened by some cayenne pepper...unfortunately got the proportions a bit wrong.

snowball
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 6246
Location: swindon

Posted: Thu Sep 22, 05 2:01 pm Post subject:
Try fresh herbs, thyme maybe? Mine started with;turnip, courgette, onion, leek, corn,carrot and celery. I have just added a mixture of fresh herbs and the tiniest pinch of curry powder (a commercial one I am afraid) However, it has worked a treat.

Behemoth

Joined: 01 Dec 2004
Posts: 19023
Location: Leeds

Posted: Thu Sep 22, 05 2:06 pm Post subject:
I left some cabbage and potato soup standing on the stove and it was half way to kim chee next time I opened the lid

helen_Mc

Joined: 16 May 2005
Posts: 9
Location: sheffield

Posted: Thu Sep 22, 05 2:06 pm Post subject:
how about some toasted cumin seeds? or sesame?

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Thu Sep 22, 05 2:07 pm Post subject:

Behemoth wrote:

I left some cabbage and potato soup standing on the stove and it was half way to kim chee next time I opened the lid

]

I've done that twice with lovingly made stock, what a waste.

Mrs Fiddlesticks

Joined: 02 Nov 2004
Posts: 10460

Posted: Thu Sep 22, 05 2:40 pm Post subject:
its quite thick already, so I can't reduce it much without creating wallpaper paste! The addition of pepper has helped enourmously and the fried taste is receding! I can add parmesan on serving so that will help. I might add mixed herbs, but I've already got courgette and sweetcorn chowder in the freezer which is quite well herbed so was looking to add something different.

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Thu Sep 22, 05 3:09 pm Post subject:
A little grating of nutmeg works extremely well in a pumpkin soup. Don't let Jamie Oliver put you off nutmeg. What kind of stock is this based on?

ele

Joined: 05 Sep 2005
Posts: 814
Location: Derby

Posted: Thu Sep 22, 05 3:15 pm Post subject:
I'm glad I'm not the only one whose fresh wholesome home cooking sometimes turn out a bit bland resulting in reaching for the chillis/herbs/salt/pepper/anything!

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