When I was cooking for the family(I live alone now,except for my beloved dogs!)I would make lots of different soups,both creamy style and broth.I ALWAYS made my own stock,as this is the way my parents always made soups,and I do believe that secret to a good soup ,no matter how simple it may be,is the quality of the stock! I LOVE scotch broth with lamb shanks and barley as the main ingredients, and I also enjoy a broth with celery and carrot which my mother would make.European style soups are a meal in themselves and just so hearty with crunchy fresh bread and butter. It rarely gets cold up in Nth Qld,so soup is definitely not something I enjoy as often as I used to when I lived further south,as most soups are so much more enjoyable when the weather is chilly!! (Apart ,of course,from the cold soups such as gazpacho,which is very refreshing in summer!)Soup is so easy to make and extremely nutritious as well as delicious!
I'm always making new soups. I just love soups. We have a different type of soup every few weeks. We keep the best recipes. I'm always looking through magazines at the doctors for any new recipes. Life is never dull in our kitchen!!!
I prefer to stick with the old favourites, tomato soup and vegetable spup. When my husband and I were travelling the outback we ate the cheap meals at pubs and clubs for lunch and lived on soups for tea, most often Campbells tomato soup. My mother loves a good pea and ham soup, another traditional favourite. My husband, who is of European heritage, was making it once when my brother visited. My brother thought it smelt lovely and lifted the lid of the pot only to find a pig's head floating there. I don't think he has ever bothered with pea and ham soup again and quite frankly neither have I.
I don't make many soups because I don't have a blender. but when I do, I only make the same recipe (of anything,) once a year. All my recipes are dated, so i know when I've made them, either in the recipe book, or on line, in 'daft'
My husband likes thick, hearty soups. I consider this soups to be thin stews !.
I only like thin broths like chicken broth or chicken giblet broth with a little pasta and spring onions or wontons. I like beef tea (with no milk or cream), just onions, gravy beef and lots of black pepper and a dash of salt.
This is going to sound silly, but I'm not very good at making soups. They are always somehow tasteless, or the meat is always too tough. I can make a good pumpkin soup though which my husband really likes, but that's it, which is a shame because we like soup. And I'm not one for perfecting recipes for fear that they won't turn out again and we'll have a borderline okay dinner.
Oh! Vee, do u have a 'Crock-Pot'?
If so, make a layer of chopped Celery on base, then a few more liked veggies, then either Beef Bones, & some Gravy Beef, more veggies, fill then with cold water to about an inch to inch & half of top. If you like 'Bouquet Garni' &/or dry Bay Leaves, just put those, sparingly atop meat, before adding last of the veggies. Put on High for 8-12 hours', or all day & night on Low.
At end, you'll have a beautiful Beef Consomne. You can put chunks of cooked veggies' into it, or blend said veggies, to make it thicker!
Can follow same with Chook Frames, for Its' Consomme, also Ham Bones, with o/n soaked yellow peas', for Pea & Ham Soup!
I love all types of soup, especially in autumn and winter. I try different recipes. Sometimes I just combine vegies I need to use up and see what happens. Mostly I use homemade chicken stock in my soups.