Backyard Aquaponics
A place to discuss aquaponics

We love soup.
One of the joys of the AP has been fresh watercress.
I have tried many recipes but this is our favorite;

Soften a medium chopped onion in 40 grm of butter
Add 1 table spoon of flour stir,
Then add 400 mltrs of milk and 200 mlts of water.
Without boiling simmer for 5 mins.
Set aside.
Bring a large pan of water to the boil
Blanch 400 grms of Watercress for 1 min
Then plunge into ice cold water
Drain and add to your food processor /liquidizer.
Slowly add the onion milk mixture to the machine.
Chill and garnish with a few fresh watercress leaves.

I don’t think I need to write the recipes for ‘Gazpacho or even ‘Ajo Blanco’ ( almonds and garlic) also favorites but I will if asked.

Another of our favorites, this one hot, is “Sczaw”
This Eastern European soup we make with Sorrel leaves. They have a slightly bitter citric taste
I make a stock with pork bones carrot onion celery bay leaf etc.
Drain and then add the finely chopped sorrel. Top with sour or ordinary cream.
I haven’t planted sorrel in the AP system as the pot in the photo supplies all our needs. I also add sometimes to a salad.
Titus

I'm looking forward to trying this recipe out. I've only just planted watercress seeds recently so it may be a while before I can give you my review.

Thanks for sharing. I haven't looked yet, but your recipe has got me interested in looking for other recipes on the forum.

I will try to make this soup later. It is new to me.

Watercress grows balistically in aquaponics.
Our watercress gets used in salads as usual but my favorite is potato and watercress soup.
onion, garlic, little celery and or leek, soften in butter, add rough chopped potatoes, chicken stock, season with salt and pepper, couple of sprigs of marjoram.
simmer till potatoes are almost soft, add a huge bunch of watercress, simmer till potatoes are fully cooked and w/cress is softened but not over cooked.
Blend till smooth.
A little cream on serving. Blanched w/cress leaves as garnish or one I sometimes use is toasted circle of bread, rosettete of whipped cream on top (unsweetene of course) and 3 little Parmesan wafers rolled into cones and arranged on the cream, fresh small sprig of w/cress in middle. This for dinner parties only.
Having this soup for lunch today.

Move over Master Chef. How do you stop yourself drooling into the soup as you prepare it?

What a delicious recipe. Thanks for sharing. Definitely going to try it.

My all time favourite soup is made with split yellow mung dal (lentil)
The quickest and simplest dal filled with proteins and flavoured with simple spices. You don’t have to soak it for hours, before cooking just wash it several times with cold water and put it straight for cooking.The roasted coriander seeds and fennel seeds add to the flavour

Wonderful

Hi Aurelio, welcome to the forum . Post up the recipe

It sounds delicious. We are waiting for recipe

Another spammer, i deleted his post.. Tricky people coming back later adding links to their "essay writing services" in a signature..

This looks brilliant! i am going to have to give this a try

Thanks for sharin

I love looking in Charity shops for cook books. The more unusual the better.
Amongst recent finds was a fund raising cook book from one of the southern states of the USA. Red White and Blue Coleslaw is now a firm favourite.
However I sympathise with the time pressed parent who submitted the following.
Chicken and sweet corn soup.
Open a can of each, mix and heat!

Another find was an Eastern European Cookbook.
Lots of fairly familiar recipes but one soup recipe stood out.

Sour milk and barley. A cold summer soup.

We love sour cream and peal barley and mushrooms.
I followed the instructions to the letter taking many photos
Hmm.
Lets just say that night we opened a can of chicken soup and sweetcorn

Not really soup but its a South Oz tradition.
Pie Floater....
make a big pot of green pea soup, the thicker the better, pour into deep bowl for each person, add an australian meat pie and let it slowly sink, then mungo jumbo your way through that.


Haven't tried it....dont mock it, have tried it and still want to mock it...try home made soup.

A simple but versatile soup

Leek and potato soup or Potage aux poireaux et pommes

Leeks
Potatoes
Good stock, chicken is best but vegetable works ok as well
Butter
Salt and pepper to taste

Wash the leeks very well to remove all traces of dirt.
Cut leeks into approx half-inch wide (10mm) strips then cut across the strips into half-inch thin squares.
Cut the potatoes into chips then into thin slices across the ends so the leeks and potatoes are the same size.
Melt some butter in a saucepan (do not let colour) add the leeks, cover with a lid and allow to sweat over a low heat till soft.
Stir occasionally and do not allow to colour at all.
When soft, about 15 mins, add the stock and potatoes and bring to the boil, season to taste and allow to simmer till the potatoes are cooked and soft but not broken up.
Serve.

Blitz till smooth and its now called Puree aux poireaux et pommes

Now add thickened or double cream and its now called Potage Bonne Femme

Now chill it and add chopped chives and its now called Vichyssoise.

All four versions are really yummy

Some extras that can be added are sprig of thyme, chopped garlic, chopped parsley, croutons, garlic croutons etc etc.