# My first soup

**URL:** <https://boards.straightdope.com/t/my-first-soup/388284>\
**Category:** Cafe Society\
**Created:** [January 17, 2007, 1:48am UTC](https://boards.straightdope.com/t/my-first-soup/388284 "2007-01-17T01:48:04Z")\
**Posts on this page:** 3\
**Page:** 2

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**Author:** ![Zabali\_Clawbane](https://avatars.discourse-cdn.com/v4/letter/z/ecd19e/32.png) [@Zabali\_Clawbane](https://boards.straightdope.com/u/Zabali_Clawbane)\
**Post date:** [January 17, 2007, 7:59am UTC](https://boards.straightdope.com/t/my-first-soup/388284/21 "2007-01-17T07:59:59Z")

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**QG** , I didn’t think I had. Also, my recipie uses pasta, and that doesn’t always come out non-mushy after refrigerating. 😉 I was also trying to be somewhat healthy.

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**Author:** ![Cymro](https://avatars.discourse-cdn.com/v4/letter/c/f0a364/32.png) [@Cymro](https://boards.straightdope.com/u/Cymro)\
**Post date:** [January 21, 2007, 11:49pm UTC](https://boards.straightdope.com/t/my-first-soup/388284/22 "2007-01-21T23:49:12Z")

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Sorry for the lack of replies.

So, by the time I got around to making some soup, my ingredients list was sharply reduced - my mum saw what I’d bought and (correctly!) thought it’d make a lovely risotto.

So I made a basic soup with just carrots, parsnips and udon noodles:

- saute sliced carrots + parsnips in olive oil, for 5 min
- meanwhile, make up stock
- add stock to veg, bring to the boil and simmer for 30 min
- add udon 2 min before end

Given the basic ingredients, it was surprisingly edible, if a bit flavourless. But this was more of a proof of concept.

I think I used too much olive oil, as there was a layer on the top of the soup and it tasted a bit oily. But better luck next time!

Thanks for the tips, next time (tomorrow) I’ll add some chicken and maybe garlic, plus seasoning.

Cymro

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**Author:** ![Quiddity\_Glomfuster](https://avatars.discourse-cdn.com/v4/letter/q/c4cdca/32.png) [@Quiddity\_Glomfuster](https://boards.straightdope.com/u/Quiddity_Glomfuster)\
**Post date:** [January 22, 2007, 12:02am UTC](https://boards.straightdope.com/t/my-first-soup/388284/23 "2007-01-22T00:02:15Z")

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[QUOTE=Cymro]

I think I used too much olive oil, as there was a layer on the top of the soup and it tasted a bit oily.  
[/QUOTE]

I don’t know if I’d use olive oil except for tomato soups. And you do need just a bit.

Here’s a recipe I’m going to be making a variation of this week:

> [@](#):
>
> POTATO, CARROT AND PARSNIP SOUP  
> 1/4 cup ( stick) butter  
> 2 large onions, halved and sliced (about 5 cups)  
> 4 carrots, peeled, cut into 1/2-inch pieces (about 2 cups)  
> 4 parsnips, peeled, cut into 1/2-inch pieces (about 1 cups)  
> 2 14 1/2 ounce cans (or more) low-salt chicken broth  
> 3 large red potatoes, cut into 1/2-inch pieces (about 2 1/2 cups)  
> 1/4 cup chopped fresh parsley  
> 1 teaspoon fresh thyme
> 
> 1 1/4 cups half and half  
> 1/4 cup Sherry
> 
> Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 2 cans of broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.
> 
> Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in half and half and Sherry. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
> 
> Bring soup to simmer, thinning with additional broth, if desired. Ladle into bowls and serve.
> 
> Makes 8 servings.  
> Bon Appétit  
> September 1997

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