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 05:41 pm (UTC)2.3kg fresh tomatoes
24 large basil leaves
170g salted butter
Salt & pepper to taste
85g fromage blanc.
Blanch the tomatoes, skin them and throw away the skin. the flesh goes in one bowl, the seeds in a sieve. Chop the flesh, and add the juice from the sieved/squished seeds.
That's the hard bit over.
Chop most of the basil leaves, chuck into a pan with the tomatoes & the juice. add half of the butter. When the tomatoes breaks up more, add the rest of the butter and continue to cook gently. Season.
Use the fromage blanc & remaining basil leaves to serve.
So yummy. Takes forever to do the tomatoes, but do them the day before and they'll be fine.
xx