Soup Recipes

Hi All,

This is a bit light hearted...and not meant to diminish what members are going through.

But as a four time survivor my eating methods have changed where I can swallow fluids and thick pasty soups, but can't chew and transition food from the front of the mouth to the back. This is a function of the tongue, and it happens I'm missing mine somewhere in Tampa Florida.

So I would like to inquire about creamy soup recipes from local areas on this board. Australia, Great Britain, Malaysia,..etc. If your recipe is not "creamy", I can always puree it and get the consistancy I need. But would enjoy the input of this group to provide additional variety.

Sharing my most original concoction: I took two American hot dogs and fried them in a pan with butter, then two scoops of potatoe salad (southern style (with mustard)), then a couple of cups of beef broth. I called it "Hot Dog" soup. Tastes just like a picnic after I'm done pureeing it in the blender. Wonderful taste!

Just so you don't think I'm pathetic, I've had plenty of the more normal soups as well...and I've gotten quite good at making them just the way I like it. Bacon, sausage, onion, garlic, celery, potatoes....have a go on the stove and add just a little cream at the end...blend it,....wonderful!!!

So if you are inclined, I would enjoy hearing from places far off to add to my culinary experience, and dining pleasure. (I know the "dining pleasure" was a bit over the top).

Anyway, looking forward to hearing from the group.

Fondly,

Bob
Original Post
Howdy Bob
I think anything I could suggest would be just a tad boring compared to your own creations! Do you like pumpkin? I think you only use them for halloween, don't you while our friends on the other side of the ocean only feed them to the pigs. That's what we hear down here, anyway. I LOVE pumpkin and I particularly love pumpkin soup.
If you think you're up for it, let me know and I'll be happy to pass along my recipe.
Hope you're doing OK
Cheers
Deborah
Pumpkin in a can??????????????? You've GOT to be joking! That has my head in a spin.
I'm off to bed right now, Bob but will post the recipe as soon as I can. Birthday celebrations tomorrow so may not get back to it for a couple of days. It's worth the wait ........ but from a can? I don't know.
Toodles
Deborah
Hi Deborah,

Here in the U.S. pumpkin from a can is quite the normal route to take when preparing soups, pies, etc. In fact, I don't know anyone who actually uses an actual pumpkin for their recipes! I, personally, don't like the stuff, but if I did, I'd use canned for sure!

Hope you're doing well, Cricket
Bob, Hot Dog Soup????? Eeeewwwwwww! Yikes LOL! I was at a bar where they served hot dog slices as a meat on pizza and thought that was bad! Pizza

Sorry, but I don't have any receipes for you. I've never been much on soups unless they were creamed soups. Never learned how to cook any though!

Good luck on the recipes, Cricket
hi bob, ive become quite a soup expert myself as i dare say most people have here!!

i went down the hotdog route too but i managed small slices just added to "any" other soup.

My favourite at the moment (i go through phases)is quite an ordinary brocoli and stilton cheese soup or cauliflower and chedddar cheese, if these arent too boring for you i'll pass on the recipes! also i had a great looking recipe for pumpkin soup which seemed quite easy, and you actually cooked it in the pumpkin from what i remember!
Howdy Bob
Following, one soup recipe. This isn't the one I was going to send to you however it was served up to me on the weekend when I had dinner with friends and I thought it was absolutely delicious. I appreciate it may not be to everyone's liking but you might can some ideas from it.
Thai Creamed Corn and Pumpkin Soup with Lime and Coriander a la Di (my friend)
Olive Oil 100 gm pumpkin
2 cloves garlic 1 teaspoon ginger
1 red chilli thinly sliced 2 cups chicken stock
125gm coconut milk 1 stick lemon grass
1/4 cup coriander
Heat oil ~ add pumpkin, garlic, ginger and chilli
Cook, stirring 2=3 minutes until aromatic
Add chicken stock and creamed corn. Bring to boil
Reduce heat to low and simmer, covered for 10 minutes until pumpkin is tender.
Add coconut milk and stir until hot. Do not boil.
Season to taste with salt and pepper.
Serve and top with coriander.
Bon appetit
Deborah
Hi there
I love pulses, so I make a basic broth using, vegetable stock, lentils green, orange or whatever, pearl barley, yellow and red split peas. This can be used this as a base for soup of your choice or when you move on to soft solids, minced beef etc.
Regards Waspy
Thanks Waspy!

Just teasing but I really had never heard of 'pulses' used that way before your post. I usually count on a dictionary for translation:

The Very Best of British - The American's guide to speaking British

I was fortunate to live in King's Lynn (Norfolk) for a year in the late Nineties and frequently needed help. I also found that I needed a dictionary to translate British to British in some parts of the country.

I think pulses are legumes, called that in both countries. Can't think of yet another name for them.

By the way - welcome! I enjoy your posts.

Mimi
Watcha Mimi

I have read your Anglo/US translation dictionary, it is PUKKA and well worth the read.

I am just going up the apples and pears for some hanky panky and then a kip but before I go I must warn you that too many pulses could give you gas.

Too much gas and someone might object and give you a Glasgow Kiss (head butt)

Toodle Pip , Waspy xx
This has proven a healthy and tasty suitable soup. Just be light on the ginger root:

Squash Ginger Soup - Macrobiotic Recipe
1 onion, diced
2 cups buttercup squash (or any winter squash)
2 inches gingerroot, peeled and grated (keep the juice from the grated ginger)
scallions - sliced thin for garnish
3 teaspoons barley miso

Add onions, squash and enough water to cover the vegetables

Bring to a boil, simmer, and cover

Cook until the squash is soft

Puree the vegetables in a food processor, return to the pot and heat

Puree 3 teaspoons miso with the soup broth, and add this to the soup along with the ginger juice
Simmer 2-3 minutes more

Remove from the heat, set for 3-5 minutes

I hope you like it
Shoshana
quote:
Originally posted by Shoshana:
This has proven a healthy and tasty suitable soup. Just be light on the ginger root:

Squash Ginger Soup - Macrobiotic Recipe
1 onion, diced
2 cups buttercup squash (or any winter squash)
2 inches gingerroot, peeled and grated (keep the juice from the grated ginger)
scallions - sliced thin for garnish
3 teaspoons barley miso

Add onions, squash and enough water to cover the vegetables

Bring to a boil, simmer, and cover

Cook until the squash is soft

Puree the vegetables in a food processor, return to the pot and heat

Puree 3 teaspoons miso with the soup broth, and add this to the soup along with the ginger juice
Simmer 2-3 minutes more

Remove from the heat, set for 3-5 minutes

I hope you like it
Shoshana


Oohh...Ginger Soup its very hard to taste but ofcourse it makes our body healthy.

Add Reply

Likes (0)
×
×
×
×