What's the most unusual combination of ingriedients you've used to make soup?

Question

Last night I went to make vegetable soup but all I had was brussels sprouts and turnip - tastes better than it smells, thankfully !

Answer 1

Here's a chefs cheat, to make asparagus soup using fresh asparagus could prove too expensive.
If you saute some shredded iceberg lettuce in butter or marg then sprinkle on the same quantity flour and make a roux, break down gradually with vegetable stock and then blend. Season. Finish with some cream and maybe a few sliced asparagus for garnish. Nobody would know it wasn't all made with asparagus.

Answer 2

Hmm, I like cabbagey tasting things in soup so I would of probably liked it. I made a "historical" soup once. It was a basic chicken broth seasoned with celery, onion, carrot and garlic but you put whole milk and peanut butter in it at the last minute. It was quite popular with George Washington evidently. We got stomach flu and my husband still swears it was that soup.

Answer 3

mmmmmm I make root veggie soup all the time with parsnips, turnips, ruttabega, carrots, celery, onions, leeks yummy. Most unusual I think was leek and apple soup-it was delicious! mmmmm gives me an idea for din.....

Answer 4

I make an "everything but the kitchen sink soup" and my family loves it. I usually use anything and everything I can find in my refrigerator/ freezer/ pantry. I made one last night that had chicken, chorizo, smoked sausage, pancetta, potatoes, corn and peas. It was awesome!

Answer 5

Strawberries with dairy creamer and a sprig on mint on top.

Cucumber and plain thin yogurt topped with chives.

Answer 6

shredded cabbage, a couple cans of mixed vegetables, rutabega, beef boullion and tomato juice

Answer 7

parsnip and peach, not as bad as it sounds!