Not only does the man make the best electronic music (http://www.youtube.com/watch?v=sZiqpDZ6UKw) around these days, he makes a fucking tasty soup. This shit is wild yo, everyone should make it.
>>3261 No real need for a recipe. Take any and all root veg you can get your hands on, boil and blend, add some water a knob of butter, salt, pepper, some herb type thing and, with a bit of practice, the result will invariably be at least nice and at best gorgeous.
My trick for making an instant chunky winter soup is to do what >3265 said, but adding a tin of chickpeas or a few handfuls of lentils, and not to blend it much. My pumpkin soup is basically this, it's a recipe I made myself:
* flesh of one medium pumpkin, chunked (the eating kind, your halloween ones taste of nothing and have barely any useable flesh)
* 1-2 parsnips, chunked
* small onion, chopped
* stock
* butter and salt/pepper
* a few handfuls of red lentils
1. Sweat onions in a bit of butter until turning golden
2. Add chunked pumpkin flesh and parsnips, season and cover with stock. Sometimes I add a carrot or two to give it a nice orange colour but it depends what veg I have in the fridge. Heck, throw in some celery, it's a fucking soup.
3. Simmer for about 45 min-1 hour until flesh is soft, stirring it occasionally. Add lentils.
4. When the lentils are cooked, the soup is ready. Mush it up with a hand blender, or for the chronically poor, a potato masher will also do. Don't get it too creamed unless you really want it that way, I usually have this as a big chunky soup with nice crusty bread.
Because this is pumpkin it'll probably be far too sweet without extra salt and pepper, so season away to taste. I usually make this in batches, along with my roast tomato soup that I posted here an aeon ago, it freezes well. All students should learn the joys of two solid weeks of batch making stuff like casserole or pies. Effort spent now is more time watching telly later.
>a tin of chickpeas or a few handfuls of lentils
Yes. Both great bases for any decent soup, red lentils especially are a stalwart. A particularly fine lentil and tomato soup was instrumental in getting me laid once.
>>3299 The problem with pickled eggs is they look so lovely, sitting perfectly preserved in the jar concealing the foul taste and stench. As a teenager I worked in a chippy for a short time and hat to empty the old jars once the eggs were gone... It was truly vile.
Mmm, just made a double-batch of this, Good stuff. I'd definitely recommend lobbing some stout in when called for. I didn't, and it's lacking it. Also, unsure about simmering the chopped tomatoes for 40 mins. It does no harm, I suppose, but makes them taste, well, cooked, like puree. Tis a fine soup, and I commend it to the house.
(Yesterday was a huge batch of dried pea & ham. The recipe hosted on the same page as that Untold Veg soup looks tempting, but I just knocked together my old faithful.)
