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The Soup Topic (2013–)


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#121 FrogPrincesse

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Posted 22 November 2013 - 02:46 PM

Nigel Slater's spiced pumpkin soup with bacon. Homemade Italian semolina bread on the side.

 

10636632784_ee768d9b3f_z.jpg
 

This was a squash (butternut I think) which was diced and cooked with some onion and garlic. The spices were toasted coriander and cumin seeds, and dry chiles for a little bit of heat. Once the squash starts to brown, chicken stock is added. The soup is pureed at the end with some heavy cream. It reminds me of Paula Wolfert's autumn squash soup, but whereas her version is redolent of garlic, this one puts the emphasis on the spices, coriander and cumin. The garnish is little lardons of home-cured fresh bacon.

 

 


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#122 huiray

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Posted 23 November 2013 - 07:36 AM

Various soups from recent months...

 

Slow-simmered chicken broth w/ or w/o chicken in the ladled-out soup, but usually w/ the chicken skin (with the fat, of course! :-) ) and w/ the veggies (and others added in) [there is also some overlap w/ the "soupy noodles" category below]:

http://forums.egulle...62#entry1925162

http://forums.egulle...04#entry1928104 (scroll down)

http://forums.egulle...85#entry1938785

http://forums.egulle...77#entry1925777 (scroll down)

http://forums.egulle...42#entry1927242 (scroll down)

http://forums.egulle...57#entry1935057 (scroll down)

http://forums.egulle...83#entry1938783 (scroll down)

http://forums.egulle...59#entry1936859

 

Soupy noodles in various formulations.  I enjoy this kind of common (and almost quintessential) E/SE Asian foodstuff - noodles in some sort of broth.  Pho, of course, would be an example of this genre of "soup" that is well-known to USAmericans and others around the world.

http://forums.egulle...68#entry1926268

http://forums.egulle...25#entry1936125

http://forums.egulle...39#entry1937639

http://forums.egulle...39#entry1938639

http://forums.egulle...64#entry1925164

http://forums.egulle...57#entry1935057 (scroll down)

http://forums.egulle...06#entry1942406 (scroll down)

http://forums.egulle...12#entry1939312 (scroll down)

 

Of course, I also often make soupy "instant ramen/noodles" gussied up with this-and-that.  Shamelessly.  ;-) 

http://forums.egulle...20#entry1930020

http://forums.egulle...61#entry1936861

http://forums.egulle...97#entry1940797

http://forums.egulle...36#entry1941136

http://forums.egulle...11#entry1942411

http://forums.egulle...70#entry1942770

http://forums.egulle...64#entry1925164 (scroll down)

 

More iterations of lotus root soup.

http://forums.egulle...03#entry1926303

http://forums.egulle...64#entry1925164 (scroll down)

http://forums.egulle...92#entry1930692 (scroll down)

http://forums.egulle...70#entry1933370 (scroll down)

 

Winter melon soup.

http://forums.egulle...04#entry1928104 (scroll down)

http://forums.egulle...05#entry1928105 (scroll down)

 

Leek & potato soup.  Chunky style.  In general I prefer pieces of stuff in my soups - I don't feel "soup" needs to be homogenized into a smooth liquid as is common (but, sure, not universal) in European/Western cuisine.

http://forums.egulle...68#entry1930668

http://forums.egulle...36#entry1941136 (scroll down)

 

Angled loofah soup, w/ various other stuff in it.

http://forums.egulle...79#entry1930679

http://forums.egulle...05#entry1928105 (scroll down)

 

Corn & malunggay leaves soup.  A Filipino-type soup.

http://forums.egulle...53#entry1931853

 

Bak Kut Teh.

http://forums.egulle...24#entry1933024

http://forums.egulle...11#entry1942411 (scroll down)

http://forums.egulle...72#entry1936272

 

Pork belly & vegetables soup:

http://forums.egulle...64#entry1925164

 

Cucumber soup.

http://forums.egulle...77#entry1925777 (scroll down)

http://forums.egulle...05#entry1928105 (scroll down)

 

Pea soup.

http://forums.egulle...05#entry1928105 (scroll down)

 

Tomato soup.

http://forums.egulle...04#entry1929704

http://forums.egulle...63#entry1935063

 

Collard greens soup.

http://forums.egulle...06#entry1931306

 

Chinese rose wine & shrimp soup.

http://forums.egulle...48#entry1937648 (scroll down)

 

Beef shin & vegetables soup.

http://forums.egulle...89#entry1940789

 

Chinese mushroom, snow fungus & lily bud soup.

http://forums.egulle...06#entry1942406

 

Choy Kon Tong (dehydrated cole/dehydrated Bok Choy soup)

http://forums.egulle...19#entry1943119

 

Harm Choy Tong (sour/pickled/salted mustard soup)

http://forums.egulle...63#entry1935063 (scroll down)

 

Opo squash soup.

http://forums.egulle...12#entry1939312

 

Watercress soup.

http://forums.egulle...97#entry1940897

 


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#123 liuzhou

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Posted 07 December 2013 - 09:55 PM

Six Mushroom Soup

 

It may not look great, but the intense aroma and taste was just magical.

 

6 mushroom soup.jpg

 

Fresh Mushrooms: Button Mushrooms, King Oyster Mushrooms (pleurotus eryngii, 杏鲍菇 xìng bào gū), Jade Gill Mushrooms (海鲜菇 hǎi xiān gū), tiny Oyster Mushrooms (Pleurotus geesteranus, 秀珍菇 xiù zhēn gū

 

mixed fresh mushrooms.jpg

 

Dried Mushroms: Cepes, Wild Shiitake Mushrooms

 

All the mushrooms, except the geesteranus oyster mushrooms were first sautéed in butter with onion and garlic and a little chopped chilli, then the filtered dry mushroom soaking liquid was added to make a soup which was simmered for about an hour.  

 

mushroom soup making.jpg

 

This was then blitzed with the stick blender, then reheated. The tiny oyster mushrooms were then cooked whole in the blitzed soup. A little cream was added before serving.


Edited by liuzhou, 07 December 2013 - 10:21 PM.

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#124 Pooya Khodadadi

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Posted 09 December 2013 - 01:30 PM

Six Mushroom Soup
 
It may not look great, but the intense aroma and taste was just magical.
 
attachicon.gif6 mushroom soup.jpg
 
Fresh Mushrooms: Button Mushrooms, King Oyster Mushrooms (pleurotus eryngii, 杏鲍菇 xìng bào gū), Jade Gill Mushrooms (海鲜菇 hǎi xiān gū), tiny Oyster Mushrooms (Pleurotus geesteranus, 秀珍菇 xiù zhēn gū
 
attachicon.gifmixed fresh mushrooms.jpg
 
Dried Mushroms: Cepes, Wild Shiitake Mushrooms
 
All the mushrooms, except the geesteranus oyster mushrooms were first sautéed in butter with onion and garlic and a little chopped chilli, then the filtered dry mushroom soaking liquid was added to make a soup which was simmered for about an hour.  
 
attachicon.gifmushroom soup making.jpg
 
This was then blitzed with the stick blender, then reheated. The tiny oyster mushrooms were then cooked whole in the blitzed soup. A little cream was added before serving.

 
 
 
 
I will be trying this... Thanks for sharing.

Edited by heidih, 09 December 2013 - 03:03 PM.
Fix quote tags


#125 liuzhou

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Posted 16 December 2013 - 09:37 PM

This is really just last night's dinner soupified.

 

Chicken with Cordycep Militaris Soup.jpg

 

Chicken with Cordycep Militaris Mushrooms, Potato, Carrot and Leeks. I added a bit of chilli flake to the soup. A lovely winter warmer for lunch.

 



#126 liuzhou

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Posted 20 December 2013 - 08:15 PM

"Green soup"

 

It was made from spinach stems and a few of the leaves (most of the leaves went into a different dish) with onion, garlic, a little broccoli, chilli flakes and Worcestershire sauce. Blitzed with the stick blender.

 

Spinach soup.jpg

 

 


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#127 LBNoble

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Posted 21 December 2013 - 05:25 PM

I have been going crazy w/ soup-lentil & pulled pork, turkey broth, & a good hit of balsamic. Today, I used a smoked turkey carcass to make pho broth, added Szechuan pepper, star anise, half a cinnamon stick, lots of white pepper, & a small piece of orange rind. I added rice noodles, leftover brisket & turkey, to make a faux pho. Next up, blackeyed peas w/ leftover ham...

#128 FrogPrincesse

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Posted 28 January 2014 - 10:58 AM

Gorndon Ramsey's broccoli soup with broccoli from my CSA. For the garnish, I did not have any goat cheese and used crème fraîche instead, a little bit of Abequina olive oil (which tastes bright and green), roasted hazelnuts, and fleur de sel.

 

12185006046_aac3dc11a3_z.jpg

 

 

Have you seen the article about soups on Serious Eats? It has a systematic approach to soup-making that I find inspirational.

The Food Lab: How to Make Creamy Vegetable Soups Without a Recipe.
 


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#129 Paul Bacino

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Posted 30 January 2014 - 11:09 AM

3 Mushroom/Noodle Soup--

 

( Maitake, Shitake,Shimeji )/( Egg, Rice, Yam Noodles ), Marinated pork, Panchetta, Scarlett Runner Beans ( RG's )--Scallions, Parsley and Pepper Paste in a flavorful Asian broth

 

12224467356_b6ae9f8481_k.jpg

 

 


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#130 TheCulinaryLibrary

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Posted 30 January 2014 - 02:02 PM

Our Parsnip & Cauliflower with parsnip crisps. Big on flavor and thick.

IMG_2497-1024x682.jpg

IMG_2512-1024x682.jpg

 

Good for cold weather


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#131 Shel_B

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Posted 30 January 2014 - 02:26 PM

Have you seen the article about soups on Serious Eats? It has a systematic approach to soup-making that I find inspirational.

The Food Lab: How to Make Creamy Vegetable Soups Without a Recipe.
 

 

Wonderful article ... Thanks for posting the link.


.... Shel


#132 FrogPrincesse

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Posted 30 January 2014 - 03:27 PM

 

Have you seen the article about soups on Serious Eats? It has a systematic approach to soup-making that I find inspirational.

The Food Lab: How to Make Creamy Vegetable Soups Without a Recipe.
 

 

Wonderful article ... Thanks for posting the link.

 

You are welcome. Let us know what new soups you come up with!



#133 Shel_B

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Posted 30 January 2014 - 03:38 PM

 

 

Have you seen the article about soups on Serious Eats? It has a systematic approach to soup-making that I find inspirational.

The Food Lab: How to Make Creamy Vegetable Soups Without a Recipe.
 

 

Wonderful article ... Thanks for posting the link.

 

You are welcome. Let us know what new soups you come up with!

 

 

Right now I'm working on a wild rice and mushroom soup.  I made it for a pot luck this past weekend and it got good reviews, but it still need some fine tuning.  I'll post the recipe when it's finalized.

 

I meant to ask earlier, did you use a published recipe for your parsnip-cauliflower soup, or was it your own creation?  I'd like to know what you did - Toots loves cauliflower and cauliflower soup, and I'm running out of riffs to keep her smiling :wink:


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.... Shel


#134 BeeZee

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Posted 01 February 2014 - 02:02 PM

Creamy curried cauliflower soup. Recipe from Whole Foods Market, tweaked per suggestions, roasted the cauliflower, onion, and garlic first. It is creamy from cooking in almond milk, then when soft you puree everything. I added some salt, white pepper, and a tiny bit of sugar to offset a slight bitterness (poor quality curry powder). You serve it with sunflower kernels that are toasted in curry. I think a dollop of chutney might be nice.

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#135 liuzhou

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Posted 14 February 2014 - 12:15 AM

A winter-warming rustic cabbage soup with smoked bacon, carrot, onion and potato. I had just added the ground black pepper which you can see..

 

cabbage soup.jpg

 

 


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#136 suzilightning

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Posted 15 February 2014 - 07:54 AM

It has been cold and snowy and icy around these parts .... more so than in the last 20 years.

 

So far I have in the freezer : pasta e fagioli made with fresh cranberry beans, turkey noodle soup, vegetable beef soup, split pea soup and French onion.  All are in 1/2 pint containers so they are perfect to throw into lunches and will be mostly thawed by time to eat.


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#137 lindag

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Posted 15 February 2014 - 10:44 AM

I LOVE vegetable soup in winter.

I have some leftover in the fridge now.

 

I buy loads of fresh vegs for my soup, including:  kale, cabbage, fennel bulb, leeks, green beans, carrots, celery, onion, tomato (canned), potato, turnip and rutabaga.  I also combine canned beef broth with the water for the liquid.



#138 huiray

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Posted 15 February 2014 - 11:42 AM

Soups are an "everyday thing" for me, not just winter.  I suppose that is because I have a soup-eating culture (Cantonese) in my background - so limiting soups to winter (or cold weather) is simply a weird, weird concept to me.  I would have a (hot) soup anytime in the year, even in the hottest part of summer; it just simply is a soothing dish that accords to my preferences...and to quite a lot of folks elsewhere too.   I also prefer soups with definite pieces in them - as opposed to a blended, homogenized concoction (with some exceptions) - in the E/SE Asian manner; whereas many "soups" in the Western tradition require such whipped-to-bits liquids to be considered soups although there are exceptions, such as including those mentioned by suzilighting.  YMMV, obviously.


Edited by huiray, 15 February 2014 - 11:53 AM.

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#139 cakewalk

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Posted 15 February 2014 - 02:47 PM

I recently made celery soup from a Barbara Kafka recipe. I wasn't expecting it to be anywhere near as good as it was, much more than the sum of its parts. One bunch of celery, two potatoes, an onion, some stock (I used fake, it was spur of the moment), S&P. Whizzed it with an immersion blender to smooth it out. You have to like celery, because that flavor is dominant. Next time I make it I'll use water rather than stock, I think the celery flavor will be even "crisper," which is the word that comes to mind.



#140 Darienne

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Posted 16 February 2014 - 05:39 AM

Like Huiray, we eat soup all year long.  Supper is usually an alternating menu of soup or salad, interspersed with "Dessert as Supper" and popcorn with orange juleps. 

DH made his very first potato soup and we had it last night.  Best potato soup I've ever eaten.  The man is a soup genius.


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#141 yoeatthis

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Posted 17 February 2014 - 07:28 PM

Creme fraiche

Pumpkin puree

Pancetta

Vegetable broth


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#142 rod rock

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Posted 18 February 2014 - 06:56 AM

I forgot to take a pic of my vitamine bomb soup. Next time guys, sorry... :sad:

 

@Liuzhou nice idea for the ground black pepper.


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#143 Blether

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Posted 18 February 2014 - 08:51 PM

Lentil soup, "staple of a country upbringing".  Shown before and after microwaving:

 

2014-02-19%2012.14.40.jpg

 

2014-02-19%2012.30.10.jpg

 

A good chicken stock (particularly concentrated, this time) PC'd from water, chicken and a few black peppercorns.  Plenty of onion & some carrot, sweated, and deglazed with a single glass of half-sour white wine.  Red lentils - I ran just short this time and made up with a small amount of yellow split peas.  Salt & pepper to season.  This far into the winter I've had so many things tasting of bayleaf that I left it out entirely, stock & soup both.



#144 gfweb

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Posted 18 February 2014 - 08:56 PM

Soups are an "everyday thing" for me, not just winter.  I suppose that is because I have a soup-eating culture (Cantonese) in my background - so limiting soups to winter (or cold weather) is simply a weird, weird concept to me.  I would have a (hot) soup anytime in the year, even in the hottest part of summer; it just simply is a soothing dish that accords to my preferences...and to quite a lot of folks elsewhere too.   I also prefer soups with definite pieces in them - as opposed to a blended, homogenized concoction (with some exceptions) - in the E/SE Asian manner; whereas many "soups" in the Western tradition require such whipped-to-bits liquids to be considered soups although there are exceptions, such as including those mentioned by suzilighting.  YMMV, obviously.

Huh.

I'm sort of anti-soup.

Old guys at the racetrack eat soup.

I still have teeth.

Soup is wet.

If soup is thick...eg bisque...or laden w stuff like french onion...it might be ok.


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#145 Amoved

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Posted 18 February 2014 - 09:26 PM

Hi Huiray,Are there Viet Nam food? Looks so delicious :)



#146 huiray

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Posted 18 February 2014 - 10:10 PM

Hi Huiray,Are there Viet Nam food? Looks so delicious :)

 

Welcome, Amoved.

 

Are you referring to the list of soups I made "recently" upthread?  If so, thanks for the compliment. 

 

As for Vietnamese soups in that list, there aren't any, specifically, although some of those I listed would also be available and made and eaten in Vietnam (perhaps with a local twist) as an appreciable part of the population in Vietnam are actually of Teochew extraction.  (In fact, you can get around in many parts of Saigon/Ho Chi Minh City, especially in "Chinatown", by speaking Teochew rather than Vietnamese)  I've made more "typically" Vietnamese soups myself before from scratch, though, such as phở or bún bò Huế; or variations of Tom Yum/sour shrimp or spicy fish ball soups and the like with or without the use of commercially available soup bases.  Some of those were shown in older posts (e.g. for phở - see here and here).  I'm sure you know that in a general sense Vietnamese soups usually tend to be noodle soups with lots of stuff (solid stuff) added to it or floating in it.  Most E/SE Asian soups tend to be liquids w/ solid stuff in it, in fact, as opposed to the common blended/homogenized soups in the West. 


Edited by huiray, 19 February 2014 - 08:04 AM.

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#147 rotuts

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Posted 19 February 2014 - 10:12 AM

Soup is something designed to assist and complement the Sandwich.


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#148 huiray

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Posted 19 February 2014 - 10:22 AM

Soup is something designed to assist and complement the Sandwich.

 

That's so sad.  I suggest you expand your horizons.



#149 rotuts

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Posted 19 February 2014 - 10:33 AM

I know !  so many sandwiches to choose from !


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#150 Paul Bacino

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Posted 19 February 2014 - 02:21 PM

I'm a soup  "Head"  :cool:


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