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Soup 25 – Chocolate Dessert Soup

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I’ve recently made the decision that I wanted to stop drinking for 90 days. Quitting the booze has seemed quite easy, but a new addiction has reared its ugly head – chocolate. I feel like I eat it day and night. Literally I wake up and eat it THROUGHOUT the night. My mother kindly bought me a beautiful advent calendar filled with lovely treats from M&S everyday (non edible). For my brother she bought a lovely crafted Christmas tree wall hang, covered in pockets, one for each day of advent, filled with chocolates she lovingly bought as well. Those chocolates, ladies and gentlemen, on the third day of advent, are no more. I have eaten them.

On this note, I decided to make a chocolate soup. No longer do I have to chew my prey, I can just pour it down my throat, straight into the blood stream. I feel it’s the equivalent of a heroin smoker moving on to injecting. Pray for Mother Souperior as you watch the below.

Here’s the recipe:
Serves 4 hungry people – Probably better to do a small little serving for each person, not the massive vat I have created in this video.

Ingredients:

1 pint/569ml Whole milk
300ml Double cream
200g dark chocolate
Big KNOB of butter (teehee)
1 tbsp of caster sugar
1 tbsp dark cocoa powder
3 drops of almond extract
Small bunch of fresh mint
One scoop of quality ice cream (flavour your choice)
A saucy topping of your choice (I’ve gone for toffee)

Method

  • Combine the milk and cream and heat on a medium heat until slightly bubbly.
  • Take a large pan of water and bring to the boil, melt chocolate in bowl placed on top of pan and add butter, almond extract and sugar.
  • Finely chop a small handful of mint and add to chocolate.
  • Add chocolate mix to milk base and stir until combined
  • Add to blend and give it a whizz!
  • Pour into bowl and add a scoop of your ice cream, garnish with a bit of mint and a squirt of sauce.

Ma Soup’s verdict: It is basically just a fancy hot chocolate. But, what’s wrong with that eh!

Cost:Β πŸ’°πŸ’°πŸ’°πŸ’°/10 – Great value as we also got two nights of spooky companionship from this pumpkin and four meals!

Tastiness:Β πŸ‘…πŸ‘…πŸ‘…πŸ‘…πŸ‘…πŸ‘…πŸ‘…πŸ‘…/10 – Um, it’s melted chocolate and cream, you do the maths.
Complexity: πŸ€”πŸ€”πŸ€”πŸ€”/10 – Dangerously simple my heart my say.
Overall:Β πŸ‘ŒπŸ‘ŒπŸ‘ŒπŸ‘ŒπŸ‘ŒπŸ‘ŒπŸ‘Œ/10 – Great if you’re looking for a large hot drink on a cold day.

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Soup 24 – Halloween Roasted Pumpkin Soup

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Halloween, what a time to be alive. A time, when if you live in London you just accept that fireworks will be flying around your face and head from now until bonfire night and possibly the week beyond that. If any ingredients are missing from this recipe, it’s because I dropped them as I was chased down the street from the corner shop by a runaway Catherine wheel.

So anyway, while you guys were all out partying the weekend away, I was tucked up at home carving a pumpkin with my brother (“the saddest thing I’ve ever heard” – my mother). This seemed like the perfect opportunity to make a soup I’ve never tried before – pumpkin.

Here’s the recipe:
Serves 4 hungry people

Ingredients
The flesh of one big pumpkin
1 tablespoon of coriander seeds smashed up
A good sprinkle of chilli seeds
Olive oil
2 onions (any colour)
3 garlic gloves
1 red pepper
Handful and a half of cherry tomatoes
900ml of chicken or veg stock
1 can of coconut milk
Salt and pepper

Method
– Pre-heat your oven to 190C
– Chop your leftover pumpkin flesh into manageable bits and put onto a baking tray
– Sprinkle with chilli seeds, coriander seeds and a good splash of olive oil
– Season
– Put intoΒ over and cook for around an hour or until it goes all golden and caramelised
– Chop your onion and red peppers and add to a medium heat pan with olive oil
– Crush your garlic in and throw in the tomatoes
– Cook on a medium/low heat until softened, not browned
– When pumpkin is done, add it to your veggie pan mix
– Pour in your coconut milk
– Season
– Whizz up in your blender
– HUZZAH! Finished.

Guest reviewer Ross:Β 

Pros:Β Great texture, lovely aroma and very filling. Perfect soup for lunch or a light evening meal.

Cons:Β Perhaps not as strong or concentrated a flavour as other pumpkin or squash-like soups I have tried in the past. But still a tasty soup all the same.

General: Serving suggestion: have with a 67p mini-baguette from the local Co-op. Excellent pairing. 7/10

Ma Soup’s Verdict: I wasn’t sure what to expect from this soup, but it did predictably taste a like a squash type soup. Very comforting. Go easy on the chilli, mine was just on the edge of having too much and being overpowered. The red pepper added a nice sweetness. If you like a thicker soup, hold back on the water to up the gloop factor.

Β 

Cost: πŸ’°πŸ’°πŸ’°πŸ’°/10 – Great value as we also got two nights of spooky companionship from this pumpkin and four meals!

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Tastiness: πŸ‘…πŸ‘…πŸ‘…πŸ‘…πŸ‘…/10 – Didn’t blow my mind but a nice cosy Sunday alternative to a farty roast
Complexity: πŸ€”πŸ€”πŸ€”πŸ€”/10 – Super simple, perfect for the slapdash, lazy souper
Overall: πŸ‘ŒπŸ‘ŒπŸ‘ŒπŸ‘ŒπŸ‘ŒπŸ‘Œ/10 – I’ll definitely be revisiting next year!

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