The Soup Topic (20072012)
Posted 09 October 2010 - 10:56 AM
So its starting to get to the cloudy, grey, somewhat rainy season in the Pacific Northwest and being that I lived in Los Angeles the last 4 years, and there was little call for making hearty soups for the winter down there I need some suggestions. I will eat anything so I'm looking for some great soup recipes, I've done Dukobour Borscht which was fantastic, but I really need a great Chicken Noodle recipe, and perhaps 5 or 6 other great recipes. I have a chili recipe that I'm not thrilled with but does work. Thanks for your help in advance.
Posted 09 October 2010 - 12:33 PM
Curried Cauliflower Soup With Coriander Chutney (I puree half and leave the other half chunky):
More great ones:
Vegetarian Tortilla Soup:(I add a can of corn, use low sodium chicken broth instead of vegetable broth, increase the garlic, onion, and black beans, top it with extra sharp cheddar, etc):
Yellow Pepper Soup (I use 1 yellow and 1 red pepper):
Edited by merstar, 09 October 2010 - 12:33 PM.
Posted 09 October 2010 - 06:25 PM
Posted 23 October 2010 - 04:16 AM
Late summer squash, squid and ink crozets.
What's an ink crozet?
Perfect rainy day Saturday soup:
A green pumpkin/zucchini hybrid, sauteed with a half onion, chili, cumin seeds, fresh ginger and allspice. When it was limp, I threw in two tomatoes. Cooked that down until the tomatoes were soft and floating oil, then added in 500 ml good chicken stock. I simmered for ten more minutes, then added in a half cup of coconut milk. Whizzed 3/4 of the pot in the blender and left the rest chunky, seasoned it with some citric acid and sugar, and garnished with cilantro.
Posted 23 October 2010 - 08:09 AM
have a version of cincinnatti chili made with beef and buffalo on tap for next week when we are supposed to cool down.
Monstrous Depravity (1963)
Posted 06 November 2010 - 07:15 PM
made a vegetarian soup on wednesday - it was dreary, rainy and cold here. veg stock, shallots, leeks, carrots, a plum tomato about to get wrinkly, bay leaf, some fresh oregano, chiffonade of fresh spinach and tiny little egg noodles. finished with a splash of white balsamic vinegar and a poached egg. some good peasant bread to finish.
Monstrous Depravity (1963)
Posted 06 November 2010 - 08:17 PM
Here's a cauliflower soup recipe I made from the Williams-Sonoma website:
It's one of those recipes that just begs for riffing. The cauliflower content keeps the calories lower than one would expect for what's essentially a cheese soup.
I made a roasted cauliflower soup recently with extra sharp cheddar. Actually, I attempted it a week before, but made the mistake of tasting a piece of the roasted cauliflower and then couldn't stop eating it. Poof! All gone! None left for the soup. I tried again a week later and showed more restraint. The soup was delicious.
Posted 07 November 2010 - 02:46 PM
Posted 07 November 2010 - 03:45 PM
Posted 07 November 2010 - 04:51 PM
Posted 07 November 2010 - 06:04 PM
Posted 07 November 2010 - 06:40 PM
Just about to dig out my recipe for Hungarian white bean soup. Nothing specially unusual about it, but so much favorite thick winter soup.
Serbian Bean Soupis a bit similar.
Posted 08 November 2010 - 12:04 PM
Next weekend will be pork and lotus root soup. I've been seeing some lovely lotus roots in at the grocery store lately.
Posted 08 November 2010 - 01:26 PM
Next time, if I wanted to dress it up a bit, I would buy a whole roasted duck, and save out the best, least fatty parts before adding the rest of the bones, etc. Then I would add back those pieces to the finished bowls. There's just something about the flavor of duck broth.
Posted 04 December 2010 - 11:11 AM
I harvested the last of the garden leeks yesterday and I sense a leek and potato soup in the near future.
Posted 04 December 2010 - 11:29 AM
I've beenfinding bags of mushrooms on sale for half price at our Superstore, so it's been Hungarian Mushroom soup from Moosewood Cookbook Recipe #135215.
This seems to freeze well with adding some fresh dill and the cream when heating up to serve.
Posted 05 December 2010 - 12:34 PM
Monstrous Depravity (1963)
Posted 05 December 2010 - 01:41 PM
Yesterday, the soup was a beautiful clear ruby; today somewhat muted but still beautiful. Took hours to braise the meat, make the stock and then cook the vegetables very briefly.
I debated as whether to eat the meat as a separate course but instead cut some of it up in very small dice and added it back to the soup.
Ate it with sour cream of course, with a beer and my Danish rye bread. Great for a day that is 14 below zero. And I have 6 quarts so can freeze it for the deep winter days in January and February.
The house smells beefy and beety with whiffs of vinegar. Lovely. I can rest now.
Posted 05 December 2010 - 02:58 PM
Posted 05 December 2010 - 03:09 PM
"It either works fine or not, but what the heck. This is bread, not birth control." Susan of Wild Yeast blog
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Posted 06 December 2010 - 12:24 AM
heidih - As you know, our overcast day turned pretty nasty right around dinner time. I *had* planned to make deep-dish pizza today, but got caught up in some Christmas baking and housecleaning, and was WAY too tired for all that rig-a-ma-roll by the time dinner rolled around. The other dish I had provisions for, and had planned for tomorrow, was Chiang Mai beef, but that didn't seen suited for a cold, damp, rainy, stormy night. So I got the brilliant idea to use some rice vermicelli in an Asian beef broth to go with.
Ohhhh, man. The Asian beef/noodle soup was better than the Chiang Mai beef (the dogs got about half of that....). I used about 1&1/2C of leftover TJ's boxed beef broth, with about 3/4C water. I augmented that with some beef flavor Better Than Boullion (about 1/2 tsp), a drizzle of Maggi, a couple of fat slices of fresh ginger, a couple of smashed fat cloves of garlic, about 4 sliced green onions and a sprinkle of MSG/Accent (hanging head). That simmered while I made the Chiang Mai. The rice vermicelli (sai fun???) soaked while all that was going on. In went the drained noodles to heat up again in the broth, and right before serving, I splashed in some soy sauce, sesame oil and just a hint of lemon juice left over from the Chiang Mai. It need a touch of salt, amazingly enough, and that took it to umami heaven.
Just what I needed on what was, as I said, a nasty night. Well, nasty for Los Angeles. Warmed me from the inside. The Chiang Mai was good, but the imprompteau soup was way better.
"Let's slip out of these wet clothes, and into a dry Martini" - Robert Benchley
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Posted 08 December 2010 - 04:49 AM
Posted 08 December 2010 - 03:49 PM
In January we're going to a soup party. Everyone that comes has to bring a soup, and there are usually about twenty people at the party. I have many, many soup recipes, but by now they all seem old and clichι. Any ideas for an interesting,perhaps out-of-the-ordinary, soup would be appreciated, or a new twist on something more common would also be nice.
This will be the first time attending, and my GF suggested that split pea soup, chicken soup, and typical vegetable soup, are all too basic for this group.
Posted 08 December 2010 - 03:58 PM
CURRIED CAULIFLOWER SOUP WITH CORIANDER CHUTNEY (I puree half the soup and leave the other half chunky):
Another good one: (I use 1 yellow and 1 red pepper):
YELLOW PEPPER SOUP
Check out this thread - lots of great soups here:
Posted 08 December 2010 - 05:21 PM
Florentine onion and pea soup - vivid colors and delicious to boot.