Still we get the same old gruel
Sep. 23rd, 2010 05:43 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ventaAnother recipe request: anyone got any good ideas for interesting vegetarian soup which will also appeal to committed carnivores? Must be something which can be easily prepared in advance and reheated with minimum fuss, possibly more than once.
Your answer must not include lentils :) (I don't have anything against lentils, just two of us are supposed to be making soup so there is a choice, and the other soup-maker is planning lentil and vegetable).
For bonus points, any tips on making good vegetable stock appreciated. I usually make vegetable soup with meat stock of some kind, and when cooking soup for vegetarians I always find the results are just less tasty than I'd hope. Last time I made leek and potato soup it was really quite woefully bland with vegetable stock. I assume this is a resolvable problem which is just me doing it wrong.
Some of the committed carnivores are also the sort of people who are liable to look askance at anything which might be regarded as "a bit funny". So the ideal recipe will avoid outré ingredients like, say, anything which has not been commonly used in Britain since the 1950s. Identifiable ingredients, that is :) What they don't know won't hurt'em.
Your answer must not include lentils :) (I don't have anything against lentils, just two of us are supposed to be making soup so there is a choice, and the other soup-maker is planning lentil and vegetable).
For bonus points, any tips on making good vegetable stock appreciated. I usually make vegetable soup with meat stock of some kind, and when cooking soup for vegetarians I always find the results are just less tasty than I'd hope. Last time I made leek and potato soup it was really quite woefully bland with vegetable stock. I assume this is a resolvable problem which is just me doing it wrong.
Some of the committed carnivores are also the sort of people who are liable to look askance at anything which might be regarded as "a bit funny". So the ideal recipe will avoid outré ingredients like, say, anything which has not been commonly used in Britain since the 1950s. Identifiable ingredients, that is :) What they don't know won't hurt'em.
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no subject
Date: 2010-09-23 05:17 pm (UTC)From memory, it's lots of mushrooms, soaked dried mushrooms, presumably some stock and seasoning, boil up, blitz. Add cream before serving if so inclined (we've left it out when feeding lactose intolerant types, and it's still really good without - and is a richer colour, the cream makes it paler of course)
recipe will either be onion free to start with, or trivially adaptable to make it so, since D can't eat onions either.
If you're cooking soups without onions, there's a few options. First, if having a bit of the flavour is acceptable, stick a whole onion in when cooking, and take it out before serving (slice into other guest's portions if they like onion)
if onion has to be avoided entirely, use a couple of sticks of celery and a tiny bit of sugar as a substitute - can either remove the celery or blend it. They add the 'filler' flavour and the sweetness that onions usually supply.