Super Soups! (Soups)

Member Name: thehonesttruth

Product:	Soups
Date:	15/11/07 (100 review reads)
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Now that the winter nights are drawing in, I find myself turning more and more to hot dishes, such as soups, in order to keep the warmth in. My memories of soup from when I was a kid was that canned rubbish from Heinz - those horrendous 'Big Soups' that never really seemed to hit the spot.

For me, soup isn't some thin stock with chunks, it’s thick, satisfying, rich, and you can almost stand a spoon up in it. Here’s a few of my favourite soup recipes:

Bacon and Brie Soup:
You Will Need:
One medium sized onion, chopped
1 Stalk of Celery, chopped
75g Brie, rind removed and cubed
100g of Bacon, chopped
25g Margarine
150ml of Milk
2 tbsp Cream
450ml Stock (Chicken or Vegetable is good - beef is too overpowering!)
25g Plain Flour
1 tbsp Oil
Salt and Pepper to season.

How to make
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Melt the butter in a pan and then fry the onion and celery in the butter until soft. Then add the flour and cook for 2 minutes. Add the stock and boil, then turn down the heat and simmer for half an hour.

In a separate pan, fry the bacon pieces in the oil until it turns golden brown.

Once 30 minutes are up, add milk and cream to the vegetables, and stir. Then add the cheese and stir until it melts, and then the bacon. Simmer for five minutes, and then serve!

Brussels sprouts and Onion Soup
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You Will Need:
450g sliced onions,
30g butter
1 tbsp caster sugar
450g sprouts, trimmed and halved
1 sprig of fresh thyme
1.2 litres chicken or vegetable stock
Salt
Black pepper

Put the onions into a pan with the butter, cover and cook on a low heat for 30 minutes or so until they are very soft. Then add the sugar and cook without the lid for a further 10 minutes or so until the onions take on a light touch of colour. Add the sprouts and thyme and stir. Pour in the stock and add salt and pepper to taste. Bring to the boil, and then simmer for 10 minutes until the spouts are soft and juicy. Remove the sprig of thyme and blend until thick and smooth, then reheat and serve with just a sprinkling of Cayenne Pepper.

Gazpacho (chilled) soup
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You will need:

4 Chopped cloves of Garlic,
1 Chopped and seeded pepper,
8 Large skinned tomatoes,
1/4 a peeled and cubed Cucumber,
4 Tbsp Olive Oil
2 Tbsp White wine vinegar,
3 Cups of Water
1 chopped hard boiled Egg to garnish

Put tomatoes, garlic, pepper and cucumber in a blender and whiz until smooth. Season with salt and pepper to taste, and then slowly add the oil, vinegar, and water. Chill for a few hours, and then sprinkle chopped boiled egg over the soup, serving cold.

Hope you enjoyed my soup recipes! Thanks for reading!

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