shadow_man
Executive Member
I want to make a big 'ole pot of soup as its cold in CPT.
Provide me with recipes
Thanks
J
Provide me with recipes
Thanks
J
-
Join the MyBroadband community
South Africa’s biggest forum. Discuss, discover, and connect with thousands of members.
-
Question of the Day: Did you buy your last car with cash or on a finance plan?
Soup recipes
- Thread starter shadow_man
- Start date
P
Picard
Guest
Hey!! I have the franchise on butternut soup.
Anyway ...
Butternut soup
Onions. Grated
Olive oil (and maybe real butter)
Chicken pieces fried and spiced in the pot. Some curry concoctions, to taste.
Grated butternut pumpkin to fill the pot 3/4.
Bioling water - 1 cup (butternut already has much moisture)
Add a chicken stock cube
Let boil to a moosh
Liquidize with a stick blender and add some cream and some more curry powder.
Simmer for a couple of minutes and serve.
EDIT: Quantities ... ? Let logic dictate.
Last edited by a moderator:
P
Picard
Guest
I find adding a little bit of orange juice really defines the flavour of the butternut
That's a recipe for 'sooibrand' girl.
Beef and barley soup
Preparation time: 10 min
Cooking time: 1hr 45 min
Ingredients
2 litre beef stock
400 g beef shin, chopped
2 onions, chopped
2 large carrots, sliced
400 g chopped tomatoes
250 ml pearl barley
salt and freshly ground black pepper, to taste
45 ml freshly chopped parsley
4 crusty rolls to serve
Method:
Heat the stock in a large saucepan.
Add the beef and bring to the boil.
Reduce the heat and allow to simmer for 1 hour.
Add all the remaining ingredients, except the parsley and allow to simmer for a further 45 minutes.
Remove the meat from the soup and discard the bones.
Dice the meat and return to the soup.
Stir in the parsley and serve with crusty rolls.
Preparation time: 10 min
Cooking time: 1hr 45 min
Ingredients
2 litre beef stock
400 g beef shin, chopped
2 onions, chopped
2 large carrots, sliced
400 g chopped tomatoes
250 ml pearl barley
salt and freshly ground black pepper, to taste
45 ml freshly chopped parsley
4 crusty rolls to serve
Method:
Heat the stock in a large saucepan.
Add the beef and bring to the boil.
Reduce the heat and allow to simmer for 1 hour.
Add all the remaining ingredients, except the parsley and allow to simmer for a further 45 minutes.
Remove the meat from the soup and discard the bones.
Dice the meat and return to the soup.
Stir in the parsley and serve with crusty rolls.
Sackboy
Executive Member
Checkers have packets of pre-chopped veg for soup, which works quite well. Less hassle.
I prefer grated to chopped, but that's just me.