The ultimate soup group
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For Crazy Tuesday theme : Orange
In my region, we usually use the expression "soup and bed" after a long day, when we are very tired and don't want to spend too much time at the table, but quickly go to our cosy bed.
Honig was a cornstarch and food concern from Koog aan de Zaan, named after the Baptist family Honig.
This company took over many smaller starch factories of that market, also the paste factory Stem & Co in Nijmegen.
The trade mark 'Honig' for dry soups and pastas is owned since 2000 by H.J. Heinz Company.
In september 2009 the H.J. Heinz Company announced the closing of Honig soup and pasta factory in Nijmegen, which happened in 2012.
Honig was eighty years on this location active. About 240 people, especially production staff, lost their jobs.
Happy Wall Wednesday!
I used up all the kale from my garden and then made a second batch with just 1 cup of left over kale. Both were super delicious.
www.canadianliving.com/food/lunch-and-dinner/recipe/loade...
HTT...Happy Tasty Tuesday!! :))
Delicious diner food at Millie’s diner and bakery in Simi Valley California...
Another shot of the autumn leaves----enjoy the weekend you guys---I will be busy but will catch up later---thanks for visiting!
Served up a bowl of the soup I made. I really need an assistant when I do food so I can work faster. This was hot and steamy but the images showing the steam have the colors out of whack because the wall in the "shade" is red so my steam turned pink.
Yesterday dawned very foggy so I grabbed my camera for a quick walk around the wetlands before starting work. The phrase pea soup described the gritty polluted air in London during the winters. Our air is not quite so polluted but there is a fair number of wood burning stoves with particulate matter. (We have one too). But there was much beauty walking in the quiet fog at Frog Hollow.
Because it sounds so much better than "pond scum". From a series of photos of what I call Primordial Soup, all of them shot around the San Francisco Bay Area in tide pools, ponds, wetlands, and maybe even one or two from fountains.
An adult Common Tern brings in a fish to feed its dependent young hatchling. See yesterday’s post for the intended recipient. Unlike the independent piping plovers which flit all over the beach in search of food, Common Tern nestlings stay close to home for the first weeks in their lives in anticipation of the next meal. Both species require frequent brooding for warmth and safety at this young stage. June 2017
Because it sounds so much better than pond scum. Alviso, California.
From my Primordial Soup collection.
Die Nudelsuppe ist eine beliebte Suppe der deutschen und österreichischen Küche.
The noodle soup is a popular soup in German and Austrian cuisine.
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!
pressure cooker chicken soup made from chicken, potatoes, onion, dried herbs both sage and thyme and extra virgin olive oil.
salt only added when soup served
all contents boxed and in the freezer for as and when
the pressure cooker was filled to the max with
frozen chicken drumsticks, chunks of potato with the skin, finely chopped onions, many of them, and 1 1/2 litres of water
the dried herbs were added after the cooking
cooking pressure to reach - pressure setting 2 high
once the pressure was reached, the hob heat was lowered
the cooker remained under pressure for 10 minutes
after the 10 minutes i turned the heat off and let the pressure drop naturally which took about 20 minutes
once the pressure had dropped i removed the lid and stirred.
the chicken meat fell off the bone. the bones were removed.
when cool, chicken, potato and onion soup was boxed for the freezer to be eaten as and when
notes
i bought the pressure cooker a couple of years ago, used it a few times, couldn't get on with it and put it at the back of the cupboard
this year i decided to have another go, checked the manual, looked at some you tube videos and went into action ...
very glad i did! love it for soups and stock. i'm sure the repertoire will expand over time but glad i gave it another go www.lakeland.co.uk/18434/lakeland-55l-pressure-cooker#rev...
ps i have used a tower pressure cooker but that was many, many years ago and long gone
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 ...
Because it sounds so much better than "pond scum". From a series of photos of what I call Primordial Soup, all of them shot around the San Francisco Bay Area in tide pools, ponds, wetlands, and maybe even one or two from fountains.
A dense fog as thick as soup enveloped the area before sunrise and it’s been a while since shooting sunrise so off I went to a location that's relatively close to home. Driving when visibility is less than a quarter mile is intense and the weather advisory wasn't kidding with the statement of dangerous driving conditions.
When the sun rose the fog was still dense and the only thing that changed was the right hand side of the scene was a tad brighter even though the sun could not be seen. But hey I was there and up for a challenge and managed to create a decent winter fog landscape scene imho.
"I live on good soup, not on fine words."
- Moliere
"Only the pure of heart can make good soup"
- Beethoven
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I promised someone to draw the same joke in cartoon style. The tobacco in his eye is mine :-) polution...pfff.
With other ingredients like wolfberries and peanuts, this soup is normally boiled for a few hours until the pork ribs can melt in your mouth
Crockpot soup: leek, celery, potato, seasonings (Maggi, salt, pepper, veggie stock, beet stock, curry powder, turmeric), cauliflower, mushrooms, tomato. Simmered in a slow cooker for ±6 hours on 'low', to be blended at the end.
That's Oxtail Soup in Thai language. There are so many different varieties of it out there, but nothing beats the Thai version. Truly yummy!!!