Make soup

I want to make soup and I know the right recipe check it out here http://www.ehow.com/how_5634494_make-delicious-chicken-rice-soup.html?UserPreview=true&Panel=1

I love soup!

I love my crock pot, just love it.

I am going to try to make a jackfruit curry tonight.

I got jackfruit at the asian grocery 2 nights ago. It is very strong and sweet. Has an almost perfume-y smell and tastes somewhere between banana and pineapple. The texture is a bit…odd. I don’t know. Fibrous but squishy. I am hoping that cooking it will help with the texture issue.

This recipe looks good. I’ll adapt it for the crock pot by browning the meat and onions in a skillet and then putting everything in the crock pot to simmer. Oh, and I’ll probably leave out the tomatoes. I don’t really like cooked tomato chunks. Texture issue, again.

http://ile-maurice.tripod.com/jackfruitcurry.htm

Ingredients:

1/2 kg pork
1 kg green jack fruit unpeeled
(or 425 grams canned jackfruit)
1 medium onion finely chopped
1 teaspoon freshly crushed garlic
1 teaspoon freshly crushed ginger
1 tablespoon chopped thyme leaves
2 tablespoons chopped coriander leaves
3-5 carri poulet leaves
(alternatively use kaffir lime or bay leaves)
3 tablespoons vegetable oil
250 grams canned finely crushed tomatoes
4 tablespoons curry powder

Method:

Cut pork into 3 cm (1 inch cubes).
Oil both sides of the blade of a large and sharp kitchen knife.
Cut the green jack fruit into quarters. Cut the quarters into halves. Peel the jack fruit pieces and cut into 2.5 cm cubes (1 inch cubes). Drop into a bowl of cold water to prevent the jack fruit pieces from browning.
Heat 3 tablespoons of oil to simmering point. Put in the pork pieces. Cook and stir at intervals until the pork pieces are cooked to a golden brown colour.
Add the crushed garlic and ginger, chopped thyme leaves, chopped onions and 250 grams canned finely crushed tomatoes.
Mix well and simmer until the tomatoes are cooked and the sauce is well blended with the pork pieces.
Do not overcook and add a little hot water if necessary to prevent burning.
Add the jack fruit pieces. Mix well and add the curry powder, 1 tablespoon chopped coriander leaves, carri poulet leaves and 1 cup hot water. Mix well, cover and simmer until jack fruit pieces are cooked and tender. You may need to add some more hot water and simmer again if the jack fruit is not cooked and tender, or if you wish to adjust the sauce consistency.
Transfer to a serving dish and sprinkle with the remainder of the chopped coriander leaves.
Serve hot with rice and tomato / chilli chutney.
Enjoy and appreciate Grandma’s cooking

I don’t do a lot of cooking but I’ve had an urge to make soup lately. Partly it’s been the cold weather and the fact I have had a bag of sweet potatos that need using up for ages – also it’s because I am fed up of eating tins or packets of soup with unecessary crap in when I’d I’d rather eat purer food.

So today I got the chance and I went for it:

Sweet Potato Soup

5 sprays of one cal oil
3 sticks of celery
4 medium sweet potatoes
1 pint vegetable stock
Garlic salt
Black pepper

I cooked the sliced celery in the oil and garlic salt, added the chopped sweet potatoes and covered in the vegetable stock. I brought to the boil, reduced to simmer and left for about 25 mins. Then I mashed whist simmering and added the black pepper before finally giving it a quick blast with the blender.

Result: x4 300ml portions of thick, hot, tasty soup!
Per portion: 150 cals 0.4g fat

Will definitely be trying some variations now I know how easy it is!

...now to see if it succeeds. (I actually cooked this up tonight for tomorrow’s dinner.)

It was so good I wanted to eat it all right out of the pot! Yay me. :)

I did it last night and it was ever so tasty!! It sounds really cheesy, but I got such a sense of satisfaction from making it.

Going food shopping after work and I’m going to attempt soup! I’ll let you know how good/bad it turns out to be!!

but I’ve always meant to and yet I never have! Next week, I have decided, when I do my big shop, I will buy soup ingredients!!

Peppertato Soup is a variant of my mother’s standard potato soup. I’m planning on making this sometime next week or the week after. (I’ll need to do some shopping, including for equipment.)

Renee’s basic potato soup:

• saute (chopped small if your gonna do a puree thing) onions of whatever kind in butter if you have it
• plenty of both actually if you don’t mind the extra fat
• chop up your potatoes in whatever size suits your fancy
• add enough water to cover
• I don’t use salt, I always use tamari though it mars the whole pristine white thing
• but better flavor
• plenty of pepper
• grammy always used dill I don’t
• then you put water to cover and add more or not depending on how thick you want it
• blend it or not
• cream or sour cream or yogurt either mixed in at the last or on top

Peppertato variation

The key to peppertato soup is taking whole peppercorns, and crushing them with the blade of a heavy chef’s knife. This makes much larger chunks then a standard pepper mill, even one set to super-wide-gauge. A mortar and pestle may be used to adjust the texture a bit. Also, make sure to let the soup cool down and thicken, and give the pepper time to integrate.