Just figured out why you think I eat canned soup. Was it because I asked if you could buy mulligatawny soup in à can? It was just a question as I have only ever seen it in a can. No, I haven’t tried it and don’t intend trying it either. Prefer home made soup and that applies to most things we eat at home. Never had a food delivery to my door, although we used to get my neighbours daughter’s pizza come to us by mistake. No, we never kept it and ate it!
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Well, you haven’t put us off eating Knorr packet soups from France. I don’t know if they are ultra processed but as we eat hardly anything that is, the odd packet of soup won’t hurt. Sometimes we just think to have soup on the spur of the moment, the packets are convenient.
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I share the same view but the warning is well taken.
We only ever buy one type of packet soup and that is french onion. We don’t actually make soup with it, we mix the powder into plain yoghurt and it makes a brilliant sauce for dipping crisps or crudities in.
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Its not to any off but more to inform, if you look at the back of the packets its then a case of choosing a brand that doesn’t use things like transfats and emulsifying agent like carrageenan
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Don’t think anyone’s yet mentioned a chowder (though cullen skink is a Scots equivalent). This must be an oversight because they’re so good, so I’d better add New England clam chowder
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New England Clam Chowder. Now you’re talking!
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Plod. To each their own. If you fancy eating something that’s fine. Not going to criticise anyone for enjoying what sort of food they eat. Entirely your choice. Good job we all like something different or it would be a boring old world.
Asparagus soup might be on the menu soon. Trying it with the fat white spears rather than the green. Like both sorts
It’s Spargelzeit (asparagus season) in Germany now, feast feast feast. Asparagus with hollandaise new potatoes ham and kratzete (scratched-up pancakes) is the local speciality and exceedingly delicious.
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Just after we moved to France we invited our nearest neighbours for a meal and to get to know each other.We started with my wifes signature dish, asparagus soup..
During the meal I noticed that my neighbour was picking out small bones and placing them on the side of his plate. Bones in asparagus soup???
It turned out that I had carefully replaced the plastic blade cover in the food processor when I cleaned it and my wife simply chopped it up with the veg! It did break the ice and became a standing joke
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We visited the asparagus growing fields in Germany. Probably some of them as they must grow it in various places Cooked straight away they were lovely. À big celebration over there which is nice.
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Glad it became a standing joke with you and your neighbours. I picked up the rubber band which came with the bunch of coriander. I had put it near the herbs after washing the coriander. Put it all in the food processor with the other ingredients to make a pesto Corinader and walnut for a change. It was different but inedible too
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Mulligatawny followed closely by Tomato
Someone mentioned making soup with left-overs. I once made a soup with left-over gammon, cabbage & mashed potato and it was really good. I’ve not had the chance to make it again - gammon, cabbage & mash is one of my favourite meals and there is seldom any left over.
I always make a stock from the chicken carcass when we have a roast chicken. This is then used to make soups.
And the carcass of the Christmas turkey makes great soup, with the meat picked from the bones returned to the stock as well as any available vegetables and a goodly helping of barley.
I make chowder about once a month and the recipe varies depending what’s in the fridge/freezer. I often start with what I call ‘the holy trinity’ - onion, carrot and celery very finely diced and sweated in oil and butter for 15 minutes. I always include some smoked fish - either cod or haddock and then add whatever other fishy ingredients I have especially prawns, mussels and calamari. I use potato (very finely sliced and cooked until it disintegrates) as a thickener rather than flour/roux.
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When I made chowder it was too milky for my taste. Is there another way to make it or does it have to be milky by definition?
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It’s possible to make chowder with stock, something fishy would be good or just a veggie one. When finished making it you just add some cream to make it appear more milky like. I prefer this method and use it for leek and potato soup too. That way it’s as milky as you wish for or not depending on the amount of cream used
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À roast chicken can supply us with meals for almost the week. Inc the soup using the carcass
A tribute to the little chicken which we ate
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There’s New England clam chowder made with cream and clam juice, and the usually thinner New York chowder- which subs tomatoes for cream. Milk seems an avoidable half-way house.
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