For Foods Sake - Tomato & Leek Soup p62

[CreamPuff63]

I found the soup a little stringy or fibrous - and this is probably my fault as it calls for parsley leaves and I just ripped a handful off with the stems and threw them in (or maybe its the leeks?)  Looking at it though in the bowl and on the spoon, you can see that it is a fairly hearty soup and there is definitely lots of flavour. Its nice and quick and I will definitely make this again  4.5/5

[cookie1]

CP you are cooking your way through these books quickly. Thanks for the reviews. I appreciate them.

[CreamPuff63]

cookie, I'm feeling a bit guilty as we haven't had a forum meal since receiving QFITTM or Foods Sake

[judydawn]

It's hard to get around to everything CP - I have hardly converted a recipe since the release of those books and I do enjoy doing that.

[Decadent Dot]

Hello CP,
The stringyness could be the result of the celery. The way to get rid of the fibrous strings is to break the stalk (by hand not cutting it) You will see that the tough strings will stick out from the breaks. You can then simply peel these tough strings off the stalk and discard them.
Dot

[CreamPuff63]

thanks Dot will give it a go

[cecilia]

We had this delicious soup this evening and it was deemed pleasing by all.  DD who is not usually enthusiastic was very warm in her praise of it and DS had a large refill before main course. DH said it looked a bit bland but tasted beautiful.  The ordinary look was my fault as when I went to the supermarket I only bought the supplies that were listed in the YOU NEED list.  When I'd made the soup (twenty minutes all up) I discovered that it was supposed to be served with a dollop of creme fraiche, which unfortunately I didn't have.   I should have looked more closely at the photo or read the whole recipe, I know, but I was annoyed that everything I needed wasn't listed.

CP, with regard to stringiness, I took it up to 9 to puree and waited for longer - more like three minutes.  Maybe if we didn't put so much of the green part of the leeks it wouldn't have been so much of an issue, but I didn't want to waste any of the vegetable at all.

That Umami paste is amazing.  5/5 from us for taste.  4.5/5 for my little creme fraiche problem affectiing my satisfaction with the recipe. 

[inthekitchen]

Made this today for lunch & really enjoyed it. So much going on with the flavours, from the olives in the salt, the umami, the orange zest.  Definitely not your average tomato soup.  I tried it blended at speed 5-6 (like the recipe says) then blended it for a minute at speed 9, and I much preferred the smoother texture, but that's just my preference.  I also skipped the oil in the saute part, in the beginning & used a MC of water instead.  It still sauted fine and you couldn't notice anything lacking at the end. 

[CreamPuff63]

Again we enjoyed it

[chrissa]

Hello CP,
The stringyness could be the result of the celery. The way to get rid of the fibrous strings is to break the stalk (by hand not cutting it) You will see that the tough strings will stick out from the breaks. You can then simply peel these tough strings off the stalk and discard them.
Dot

I'm making this now and thought I should check the reviews here to see if there were any tweaks to be made.

My book doesn't have celery as an ingredient - am I missing something ?

[CreamPuff63]

Just checked my book and there is no celery -- I wonder how that leeked out 

[chrissa]

You're too funny.

I liked the soup, not very tomatoey (is that a word?).  Bit too much orange though but will definitely make it again