Smorgasbord Blog Magazine – Food and Cookery Column with Carol Taylor – Delicious Warming Soup.

Delicious Warming Soup.

Soup can be eaten whatever the weather as a starter or as a snack and even as a main meal if it is a substantial one served with lots of fresh crusty bread.

I know that many of you are experiencing icy cold temperatures and even snow still so I thought that a few soups would be nice to help warm those tummies and hopefully help to keep away those nasty bugs and which are also easy to make.

For those of you who are experiencing warmer weather some soups as well as no matter what the weather I enjoy a bowl of soup…Don’t you???

Soup has gone through many revivals over the years I remember my mother making soup from chicken or turkey carcasses or as a treat we had Heinz tomato soup…

This saw an increase of packets and cans of soups of many varieties and tastes some memorable and some best forgotten…

Then came the gourmet soups along with of course a higher cost to the consumer….Some very tasty…

But I think this also prompted a revival amongst cooks to recreate these in their own kitchens and we have been treated to some marvellous soups from around the world…Ingredients we have never tried or thought to add to our soups but it has opened up a whole new world of soups.

Firstly though a soup for which I have many happy memories of the luscious soup my mum used to make with the leftover turkey carcass…Do you????

Chicken/ Turkey Carcass Soup.


• Turkey/Chicken Carcass
• 2 large onions chopped
• 4 carrots chopped and divided into 2 halves
• 3 potatoes chopped
• 1-2 cups rough chopped cabbage
• 3 celery stalks 2 rough chopped and one cut into bite sized pieces
• A Cup uncooked barley or mixed dried lentils
• Sprig fresh thyme
• 1 bay leaf
• Cup chopped fresh parsley
• 1 tbsp chopped fresh basil
• ¼ tsp poultry seasoning
• ¼ tsp paprika
• Worcestershire sauce (optional)
• Salt and pepper to season
• Water to cover carcass.

N.B. You can use any vegetables which you have available sometimes I add some Swede or turnip it depends what I have ….anything goes sweet corn…just some examples…What do you use?????

Let’s Cook!

In a large pot put the chicken carcass and cover with water add your roughly cut carrot, onion, a bay leaf and thyme sprig bring the water to the boil reduce heat to very low and simmer for 2 hours.

Take the turkey bones out of the pot and pick off any meat. If required chop the meat and reserve. Throw away the bones and strain the broth through a fine sieve reserving the liquid and discarding the cooked vegetable.

In a clean soup pot add the strained broth add the remaining raw chopped vegetables carrot, onion, celery, potato, cabbage) parsley, barley, and simmer for an hour until the vegetables are tender. Adjust seasoning and add Worcestershire sauce if using.

My mum would sometimes add dumplings or we would eat with fresh crusty bread.

It is a lovely soup basically using leftovers and my kids still love this and remind me sometimes of their memories of eating this soup….

Pumpkins or Squash is available everywhere and makes a lovely soup… This is one of my favourite recipes and I know that ingredients like shrimp paste can now be bought in Asian stores around the world or purchased online…

This Pumpkin soup can be served in small individual pumpkins for a special occasion. The soup will be then sure to bring some Oohhs and ahhs from your guests. You can also use crab meat instead of prawns or use them both for a pumpkin seafood soup. Recipe will serve 4 persons.


• 1 tsp white peppercorns
• 2 coriander roots
• 400 gm pumpkin, peeled and cut in 2 cm cubes
• 2 stalks lemongrass, finely sliced
• 2 small onions, diced
• 1 tsp fermented shrimp paste
• 300 ml shrimp stock
• 700 ml coconut cream
• 1 tbsp lime juice
• 2 tbsp roasted chilli paste
• 2 tbsp fish sauce
• 1 tsp coconut sugar
• 16 prawns or shrimps, peeled and deveined, or crab meat
• A handful of fresh basil leaves (reserve some to garnish)
• 2 tbsp coconut oil/ or oil of your choice, to stir-fry

Let’s Cook!

Pound the peppercorns and coriander roots to a smooth paste.

In a large saucepan, over medium heat, stir fry peppercorn/coriander paste, pumpkin, lemongrass, onions and shrimp paste for about 3 minutes, stirring constantly.

Cover the pan with a lid and cook on low heat for about 20 minutes, stirring occasionally.

Transfer the mixture to a food processor and blend with shrimp stock until smooth. Pour it into the saucepan, add coconut cream and bring to a slow boil. Then, on low heat, add the seasoning: lime, chilli paste, fish sauce, sugar. Mix well, add prawns, and cook for 1 to 2 minutes. Taste to see if any extra seasoning is required, and then remove the pan from the heat.

Just before serving, stir in basil leaves. Garnish with a sprinkle of extra basil leaves.

N.B. On a recent trip to the UK my son found coconut milk was not 100% as it is here where I live…If you can only get a coconut milk which is not 100% then do not boil as it will separate just slowly bring it to a soft boil.

Today I braved the rain…dodged the spots as it was time for our 90 day report at immigration but it was a 2 minute job which was lucky and then to market and I got some lovely fresh coconut milk freshly squeezed and some lovely fresh green curry paste it is such a vibrant green when freshly made I am also guessing not for the faint-hearted I am sure it will pack a punch but just nice for out green curry tonight.

I am chatting away again and forgetting that I am writing recipes out for you…

The next one is a lovely Thai chicken soup with coconut milk and of course chillies, lemongrass, galangal and all the other spices which make up the delicious Thai flavours.

I know that young D.G. Kaye.. Debby Gies  loves this soup and I am sure given the weather she is getting a nice bowl would be very warming and welcome.

Tom Kha Gai Soup (especially) for Debby.



• 2 stalks lemongrass
• 3 inch section of fresh Thai galangal or you can use dried galangal pieces, 6-8 dried galangal pieces, thinly cut, no need to peel
• 3 cups chicken stock
• 3 cups coconut milk
• 3 chicken breasts, cut into small bite-size pieces
• 2 cups mushrooms quartered
• 1 small onion quartered and sliced 1/4 in. thick
• 4-8 Thai chillies
• 4 fresh kaffir lime leaves, finely sliced
• 4-6 tbsp fish sauce, to taste
• Juice of 4-5 limes, to taste
• 1-2 tbsp palm sugar or brown sugar, to taste
• handful of coriander leaves

Let’s Cook!

Cut off the bottom of your lemongrass stalks and discard. Remove the loose outer layer of leaves. Slice lemongrass at an angle, about an inch apart up to where the grass blade starts. Smash the lemongrass and chillies, in order to release the flavours, with the side of your knife or in a mortar and pestle.

Place lemongrass, thinly sliced galangal, and finely sliced Kaffir lime leaves and chillies in soup pot with coconut milk and chicken broth.

Bring to a slow rolling boil then add onion, mushrooms and chicken.

Keep at a slow rolling boil, until chicken is cooked through, about 15-20 minutes.

Add lime juice, fish sauce and sugar to taste.

Sprinkle coriander leaves on top.

N.B. I f you don’t like your soup too spicy then add chillies near the end of the cooking as the longer they are in the soup the hotter it will be.

Serve with jasmine rice.


Brussel Sprouts soup.

Who would have thought that Brussel sprouts would make such a lovely soup. It can be served with some crispy garlic bread or some lovely Stilton wafers…Stilton is one of the cheeses I can get here and for some reason doesn’t cost an arm and and a leg… So… Stilton wafers it was and they were yummy.


• 300 gm Brussel sprouts trimmed and roughly chopped.
• 850 ml vegetable stock.
• 1 onion finely chopped.
• 1 large potato cut into dices.
• 1/2 cloves of garlic, crushed
• 1 tbsp fennel seeds crushed
• A pinch of grated nutmeg
• 2tbsp Olive oil
• 4 tbsp of double cream.

For Stilton wafers:

• 14gm stilton cheese
• 2 tbsp fresh breadcrumbs
• 10 oz walnuts finely chopped
• A pinch grated nutmeg

Let’s Cook!

Heat the oil in the pan and fry the onions, garlic and potato for 5 minutes. Sprinkle in the fennel seeds, then fry for 30 seconds.

Add the sprouts and fry for 2 minutes add stock and bring to the boil. Season, cover and simmer for 15-20 minutes until the potatoes are soft.

Meanwhile Heat the grill to high crumble the stilton in a bowl and stir I the breadcrumbs and walnuts. Line a baking sheet with parchment and place 8 piles of the mixture onto it.

Grill for 1-2 minutes until the mix has melted. Cool and transfer to a cooling rack to cool and harden….I love these…

Remove the soup from the heat and blitz in the food processor. Return to the pan and add the nutmeg, reheat gently.

Ladle into 4 serving bowls and swirl/drizzle with the cream. Sprinkle with extra fennel seeds and serve with your stilton wafers.


That’s all for this week and I do hope that those of you who are experiencing really cold and snowy weather soon get some sun…You will however be pleased to know that we are now in our rainy season and are getting some glorious tropical storms…but it is not sunbathing weather… yesterday the whole Soi was flooded and looking out it was just like I lived in Venice on the waterways we needed a boat to get anywhere and today is not much better it is now leaky ceiling time of year…

Until next week …Thank you for reading this… I hope you enjoy the soups…What is your favourite soup???

The other posts in the series can be found in this directory:

About Carol Taylor

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetables ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use have to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology:

Connect to Carol

New additional Blog:


If you have missed previous posts in the Cook from Scratch series you can find them here:

My thanks to Carol for another fantastic food and cookery post, and I shall be trying all the soups, including the Brussel sprouts, as one of my favourite vegetables.  I am sure that you will agree that Carol’s Cookbook that she is currently working on is going to be filled with amazing recipes.

38 thoughts on “Smorgasbord Blog Magazine – Food and Cookery Column with Carol Taylor – Delicious Warming Soup.

  1. Love soups. Always trying new ingredients. Thought the shrimp paste in the pumpkin was very interesting and I am printing out the Tom Kha Gai Soup to give a try, and will give a nod to Debbie on the first spoonful. Thank you for this post and the excellent directions.

    Liked by 3 people

  2. I often make a simple version of your chicken carcass soup. I don’t usually add cabbage, though. I will try that. I will also add a bay leaf and the fresh parsley, basil and thyme!!! Thank you for improving my soup-making skills.

    Liked by 2 people

  3. I love soup, and I agree with you – it is a year round treat. I usually stop making soups in the summer thinking they are a cold weather endeavor, but the last few years I’ve abandoned that way of thinking. Your soup recipes look and sound divine!

    Liked by 2 people

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  5. Soups are all time favorite. Thanks for sharing wonderful set of soup recipes. I hv a query reg your 1 st soup (Carcass Soup) where in, you discard the cooked vegetables after 1st stage of cooking/after straining the broth. Any particular reason because another set of vegetables are cooked again in the broth. Does this bring difference in taste or texture if we use the cooked vegetables.

    Liked by 1 person

    • They are just very soft, Reena and I sometimes help some of the soft veg through the sieve so the remaining veg end up quite mushy( I probably didn’t explain that too well. If I want a clear soup then I don’t do that it depends whether it is for us at home or if I have guests and want a clearer soup. I hope that helps 🙂

      Liked by 2 people

  6. Carol always boil up the chicken carcass for stock( it seems the least you can do after an animal has died so you can eat and I love making pumpkin soup, (well butternut squash), so your your recipes will be welcome variations to my repertoire! PXXX

    Liked by 2 people

    • I agree with you, Paul and it makes lovely stock doesn’t it??…One of my favourites is squash /pumpkin and it can be dressed up in so many ways…It also freezes well I often just make a basic batch and then add to it when I reheat it… 🙂 xxx

      Liked by 2 people

  7. Yum is for yummy and Tom Yum LOL. Loved this episode as warming soup is my favorite meal. Today’s episode is BOOKMARKED! I often wondered what a good recipe would be for a turkey soup, and oh ya, of course, the Tom Yum soup recipe. Thanks so much Carol for giving us the secret ingredients, and I had a good chuckle when I saw my name beside my favorite soup!!! ❤ ❤

    Liked by 2 people

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