soup.
5 large onions
1 large butternut squash
4 enormous carrots
1 stick celery
1 very large knob ginger
salt, pepper, bay leaves, thyme sprigs, oil, butter, honey
slow roast above in oven for three hours. while roasting, boil 10 mediumlarge potatoes in water. when boiled, remove half the water, mash the potatoes and blend with water and the roasted vegetables (first removing skin from squash, take out bay leaves and thyme). add in juice from three oranges.
eat.
postbear has metal knees,
Sun 6 Apr 2008, 6:14,
archived)
makes approximately 300 bowls of soup.i ate three big bowls full and still have four large containers of it in the fridge.
( postbear has metal knees,
Sun 6 Apr 2008, 6:24,
archived)
That sounds much better than the abortive soup I made a few days backwhich contained spinach and beetroot and was a hostile dark brown colour.
(,
Sun 6 Apr 2008, 6:43,
archived)
spinach soup is a tough sell.greens in soup go bitter so often - the spinach needs to be very fresh and handled well or it's just a mess. beetroot soup i like, though.
( postbear has metal knees,
Sun 6 Apr 2008, 6:50,
archived)
See, I think the beetroot was the problem.Spinach is fine, but fucks up the colour. I thought the beetroot would correct this but it only made things worse (it was a last minute choice instead of using carrots, because soups always have carrots). It also imparted a disgusting earthy flavour to the whole fiasco.
It had way too many other ingredients, besides. Should have stuck to parsnips.
(,
Sun 6 Apr 2008, 6:54,
archived)
It had way too many other ingredients, besides. Should have stuck to parsnips.
parsnips are gods among common root vegetables.a week without them is no good thing at all. i love celeriac almost as much, too - both i prefer roasted in the oven until crisp and caramelised, served over rice or couscous.
( postbear has metal knees,
Sun 6 Apr 2008, 6:59,
archived)
Celeriac tastes a bit like aniseed, doesn't it?Or am I thinking of something else.
(,
Sun 6 Apr 2008, 7:05,
archived)
nope, it tastes like celery.are you thinking of fennel?
( postbear has metal knees,
Sun 6 Apr 2008, 7:07,
archived)
Yep.Wow, celeriac is ugly. I'd never consciously looked at it before.
(,
Sun 6 Apr 2008, 7:10,
archived)
true, but they taste wonderful.i like their ugliness, too - they're one of those edibles that remain on our plates because they are cheap and taste great. there's no way to make them look like they weren't just cut out of the skull of some smelly alien.
( postbear has metal knees,
Sun 6 Apr 2008, 7:13,
archived)
Add 300gm roast pork or one small babby.
Tahkcalb ω∞ for sigs,
Sun 6 Apr 2008, 6:45,
archived)
no porks allowed, this is a vegetarian house.but i'll make an exception if the babby is fresh and clean.
( postbear has metal knees,
Sun 6 Apr 2008, 6:51,
archived)
Bah!I live to eat. They get
their turn next. [/:-)
(their turn next. [/:-)
Tahkcalb ω∞ for sigs,
Sun 6 Apr 2008, 6:54,
archived)
i prefer the company of pigs to people.allow and promote cannibalism and i'll be happier.
( postbear has metal knees,
Sun 6 Apr 2008, 7:00,
archived)
They used every part of the young boy. Tahkcalb ω∞ for sigs,
Sun 6 Apr 2008, 7:25,
archived)
I like soupsand I like cooking.
So I shall be sure to modify this slightly and give it a go myself.
My next soup mission however is french roasted garlic soup.
Nyom
(So I shall be sure to modify this slightly and give it a go myself.
My next soup mission however is french roasted garlic soup.
Nyom
Sir Pigeon Nipples Did you sit in some sugar?,
Sun 6 Apr 2008, 7:26,
archived)
NO MODIFICATIONS ALLOWED.heh, it's not a recipe, it's just what i did and tried to remember when i posted.
roasted garlic is great - i mix it with butter to spread on bread and toats.
(roasted garlic is great - i mix it with butter to spread on bread and toats.
postbear has metal knees,
Sun 6 Apr 2008, 7:34,
archived)