By Peter Coulter
This isn't a cookery publication. no less than now not within the traditional experience. however it will train you ways to prepare dinner. And while you are a newbie, or have by no means strayed from a recipe, or like me have regularly puzzled the place recipes come from, then it's been written for you. And when you are a pupil or simply wish or must be low-cost along with your funds then youll are looking to learn it besides, simply because soup simply should be the most affordable strategy to produce a nutritious filling meal. Written in diary sort, this booklet isn't really jam-packed with recipes to be slavishly copied. The directions are definitely there and you may produce scrumptious soups, yet even as you'll be inspired to contemplate what you're doing and why. And with this data and with additional studying it is possible for you to to head on and cook dinner whatever you will want.
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Additional resources for When I'm bored I make soup
The pepper seems to take on a lovely lemony tang when cooked, with a warmth to match the soup. Strangely enough after I added the parsley the soup took on a slightly fishy taste which gave me an idea. How about this for a dinner party starter – grill some nice firm white fish with salt pepper and butter. Put the soup in some warm shallow bowls and place a fish fillet in the centre with the hot salty peppery butter poured over. Sounds good to me, and I’ll probably have a go one day, but not for Nicola – I cannot really describe the shape of her face when I mentioned this idea but it was not encouraging!
So I’ll be freezing some for my lunch next week. And extra earth mother points for me! 53 54 Potato and Parsley Soup with Black Peppered bread Potato soup, another creamy comforting soup - this one with some parsley for freshness. - heat some oil hot in a saucepan - add a couple of rashers of bacon chopped anyold how and turn the heat down (if you are vegetarian of course, just miss out the bacon) - when it is just sizzling add an onion and three small sticks of celery, all chopped - leave to cook gently until it all smells glorious – a good ten minutes I should think.
Then the tomatoes – about three pounds in this case, along with a basil leaf or two. - Stir and mix everything then add some stock, vegetable or in this case some chicken stock from the fridge that Nicola had made. I added a pint but the soup was a bit thin cos of the amount of liquid from the tomatoes and had to be boiled down a bit until it thickened up, so next time I’ll only add half a pint I think. - Anyway, simmer until the tomatoes and potatoes are cooked and soft - about twenty minutes.
When I'm bored I make soup by Peter Coulter