The ultimate soup group
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Die Nudelsuppe ist eine beliebte Suppe der deutschen und österreichischen Küche.
The noodle soup is a popular soup in German and Austrian cuisine.
One of my all time favourite soups!! I've made this in the past and it was alway just "OK" but I've got to say my current effort was one of my best to date!! :)
Back inside from the snow, feeding the backyard birds...Brrrr
Mushroom Soup
1 Tbsp olive oil
4 tbsp unsalted French butter
1 sweet onion diced
1 large shallot diced
6 cloves garlic diced
1 1/2 lbs. Mushrooms sliced (any kind you prefer or a mixture. I used a combination of Cremini and rehydrated dried Porcini)
1 tsp dried Porcini powder
1 tsp smoked paprika
1 tsp dried thyme
1/2 tsp oregano
1/2 tsp ground laurel
1/2 tsp white pepper
1 tsp sea salt
1/2 cup white wine
3 cups mushroom stock (substitute vegetable or chicken)
1/2 cup milk (can use heavy cream or crème fraîche)
1 tsp sherry vinegar
1/2 tsp Worcestershire sauce
In a large sauté pan, heat olive oil and melt butter. Sauté the onion and shallot until soft and translucent. Add garlic and cook for a minute. Add mushrooms and continue to cook over medium high heat. Stir in spices and seasonings. Once the mushrooms have given up their water and all has evaporated, deglaze the pan with wine. Turn of heat once the wine has reduced and the mixture has thickened.
Transfer the mushroom mixture to a large blender jar (2+ liter)
Add stock, milk, vinegar and Worcestershire sauce.
Carefully blend on low speed first, then increase to high or “Soup” setting - 7 minutes until steaming. Taste for salt. Serve with croutons and drizzled white truffle oil.
Be quite cautious blending hot contents, not all blenders can handle this and you could have a bit of an explosion; if needed, blend in smaller batches to avoid danger.
Bon appétit!
my spicy red lentil soup. Help yourself, my phone is ringing. It's my sister, the one with a Mercedes and room for a pony.
homemade chicken soup
chicken soup made from the christmas chicken, onion, carrot, water and oil sprinkled with coarse black pepper and fresh thyme from the garden
the remainder boxed for the freezer to reheat as and when
just one thing with michael mosley
food special with professor tim spector
7 days 30 different plant based foods
www.bbc.co.uk/sounds/play/m001ngjx
ps i'm not recommending any of these cookery adventures. they suit my personal taste. photographing to encourage myself to eat more healthily ...
i've created a group www.flickr.com/groups/cooking_is_my_hobby/ to gather ideas and encourage myself to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...
Asian scented lobster broth with lobster wontons.
Taken at brunch at one of our favorite casual restaurants in Vegas, Tableau at the Wynn.
With beets and other vegetables and fresh homegrown greens.
Served cold from the fridge with heavy cream and hardboiled egg.
For 121 Pictures in 2021 #72 "Pop art style", this is meant to evoke Andy Warhol's 1961-62 paintings of 32 cans of Cambell's Soup. He painted each of the 32 varieties available back then on its own 16x20 inch canvas. The label has changed a bit over the years, and the old cans did not have the pull tab to open like this one does. But this is as close as we can come now. I think the tomato is the most well known - in fact until I started looking into it, I thought that was the only one he did. This version is a photo of the can solarized down to 16 colors, then adjusted the contrast a bit.
Perfect for those fall suppers, when sunset is before 5 and the weather is starting to chill...
Because my friend Lynn asked for it, here's the recipe!:
2 boneless chicken breasts
900 ml of chicken broth
1 tsp ground cumin
1/3 cup of cooked rice
1 cup of frozen corn niblets
1/4 cup of green or red pepper
1/2 of your favourite salsa
1 tbsp fresh cilantro
2 tbsp of lime juice
Cook chicken in saucepan until browned. Throw in all the remaining ingredients and let simmer for 10 minutes. Garnish with tortilla chips. Serves 4 picky eaters.
y ¡voilá! (that's Spanish for "and voilà")
thick, creamy celery soup of celery, parsnip, potato, onion and fresh coriander
plenty of vegetables were used in this recipe. that's why i cooked in two saucepans. the cooked contents of both saucepans were decanted into the large preserving pan, mixed together and ladled into the boxes to freeze. much of what i buy is from the markets. yesterday at whitechapel market a bowl of 3 bunches of coriander was £1
celery and parsnip cooked in a large saucepan, then blended
potato and onion cooked in a large saucepan, then blended
both pans of vegetables including the cooking water decanted into large preserving pan
a chopped bunch of fresh coriander added
(season during this stage or season just before being plated to eat)
stirred to mix all the ingredients
finally celery soup ladled into the boxes ready for the freezer, to be eaten as and when
i add milk and/or extra virgin olive oil either in the preliminary cooking (not this time) or later when each portion is reheated ready to eat, just to keep upping the flavour :)
when reheating i add more cooked potato and blend. this restores the creamy consistency of the soup which can be lost once frozen
all cooking was done on the hob on a low heat, 2 and less, from beginning to end.
i'd heard an energy saving tip from a bbc radio 2 listener who had phoned in to a programme on rising energy costs. he had noticed it was cheaper if he cooked on the hob throughout on low rather than medium or high, making sure the lid is on the pan, apart from the occasional stir.
now i've a smart meter installed www.britishgas.co.uk/smart-home/smart-meters.html monitoring energy use i thought i'd give it a go and found it to be a good tip.
(i suppose it's a bit like driving a car: driving fast burns up the fuel, driving slow lessens fuel consumption but we reach the destination)
if i have the hob on high, the smart meter dial shoots up to the orange/red and stays there - expensive - but on low the dial remains in the green - low cost - only occasionally for a few seconds each time, going to the orange/red
it does mean i have to plan ahead to give myself time to cook in this way but i'm managing and enjoying the challenge :)
ps i'm not recommending any of these cookery adventures. they suit my taste. photographing to encourage myself to eat more healthily
www.flickr.com/groups/cooking_is_my_hobby/ helps to gather ideas and encourages me to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...