I came across this recipe by chance. Apparently it's a tradional Swedish recipe, though I'm uncertain because neither ginger nor lemongrass are traditional Swedish ingredients, but either way, it's a recipe that grew on us and the more we ate, the more we liked it. We'll happily make it again...
I came across a recipe in the vegetarian times for this recipe. www.vegetariantimes.com/recipes/strawberry-gazpacho-with-lime-cilantro-cream/ .
As always I've adapted the recipe. I'm uncertain that the olive oil in the original recipe is required, so I'm omitting totally.
I've not made much...
Having had a discussion about bacon in lentil soup, I thought I would finish my bag of lentils with such a dish using ingredients I had on hand. It is wife approved so I post it here.
3 strips of bacon cooked and chopped
1/2 cup green lentils
2 cans cannellini beans
Lentil Soup with Sausage and Fennel
Makes 6 servings
1 ½ cup green or brown lentils, preferably French
1 tsp baking soda
7 oz Toulouse sausage, or other uncooked pork sausage, casings removed
Olive oil, as needed
1 medium yellow onion, diced
1 medium bulb fennel, trimmed, cored, and...
Ms. Mofet's Lentil Soup
2 Tbsp. Olive oil
3 - 6 Cloves Fresh garlic - chopped fine
1 Medium Onion - chopped small
2 - 3 Carrots - peeled and chopped small
2 - 3 Celery stalks - chopped small
Salt and ground black pepper - to taste
1 lb. Bag lentils
2 - 4 Qt. water – Vegan or Vegetarian...
I came across this recipe whilst looking for an aubergine soup and it hit the spot.
I ended up modifying the recipe adding more spices but the end result was exceptionally nice.
I've added some urfa piper flakes at the end. I also thought that a can of chickpeas would work very well with this...
If you like a soup with lots of calories and lots of flavor, this one is for you. It isn't my recipe. It came from Natasha's Kitchen. I've made it several times and love it. The recipe results in a soup that is thicker than I prefer so I cut back a little on the flour and add additional...
Thank you all sooo much for helping me with my soup yesterday. As you can guess, I'm not a skilled cook. However the soup is utterly delicious. I just made another huge batch, and now need to ask how long it will last in the fridge without freezing it. It is split pea soup, with split peas...
I was so proud! Soaked, cooked, seasoned, pureed, it was delicious! So I froze half of it for the next week. It had been ever so creamy but now it's a sort of mealy texture, really needs to be pureed again. Did I do something wrong?
This is a soup that surprised us both with how much the flavour matured overnight and improved in depth.
It is also one of those soups that looks brown, in a brown broth with brown mushrooms and brown barley... aka comfort food, not photogenic food.
30g dried wood...
This is a delicious recipe for a nice Celery soup. I prefer using sour cream instead of cream to add a little tang and keep it light, though cream is delicious as well should you prefer:)
2 tablespoon olive oil, or butter
1 onion, diced
4 fat garlic cloves, rough chopped
Country Potato Soup
Makes 4-6 servings
8 slices lean bacon
1/4 cup chopped celery
1/2 cup chopped onion
2 medium potatoes, peeled and cut into 1-inch cubes (about 3 cups)
2-1/2 cups water
1 bay leaf
1/2 tsp salt
1/4 tsp grated nutmeg, rounded
1/4 tsp dried marjoram, rounded...
👩🍳Ingredients👨🍳 (serve 2)
4 pieces of Chicken Fillet
19 Oyster Mushrooms (Straw Mushrooms will be more authentic)
1 stalk Lemongrass
3 Kaffir Lime Leaves
1 Thai Chili
a few sprigs of Coriander
1 can of Coconut Milk
2 tsp Fish Sauce
4 tsp Lime Juice...