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The Soup Topic (2013–)


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165 replies to this topic

#151 Pam R

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Posted 19 February 2014 - 03:41 PM

I rummaged through my freezer and found a bunch of beef scraps and a slice of chuck and a couple of ribs and turned them into a beef/vegetable/barley soup and a golden beef borscht (I also found a bag of gold beets I completely forgot I had).  I freeze them in 500 mL deli containers and pull them out for lunch. 

 

I agree with those that feel soup is a year-round thing, but since this has been the coldest, longest winter in memory, these kinds of soups hit the spot even more right now. 

 

(One of my favorite foodblogs I've done here, was a joint effort, focused on soups: clicky)



#152 Blether

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Posted 19 February 2014 - 07:03 PM

The domestic microwave has changed things.  Before every house had one, a pot of soup was the most conveniently reheatable home-made hot meal, bar none.



#153 annabelle

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Posted 20 February 2014 - 01:29 PM

I'm making a beef and noodle soup today.  I found a small chuck roast in the freezer and inspiration struck.



#154 rotuts

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Posted 20 February 2014 - 03:37 PM

With a Sandwich I hope ?


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#155 annabelle

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Posted 20 February 2014 - 05:07 PM

With biscuits.  It's a very hearty soup and a sandwich wouldn't be done justice.



#156 rotuts

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Posted 21 February 2014 - 07:13 AM

good enough.

 

:biggrin:



#157 FrogPrincesse

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Posted 21 February 2014 - 11:40 AM

It looks like I forgot to post this one earlier. Winter squash soup with red chile and mint from Deborah Madison's Vegetable Literacy. The herb and spice mix (basil, mint, cinnamon, coriander seeds, peppercorns, cloves, red chile) was a nice change of pace from what I usually do.

 

11499417605_52cf0b5e6e_z.jpg
 


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#158 rlibkind

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Posted 21 February 2014 - 01:02 PM

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Cabbage Soup, made with a little beef short rib as well as Hungarian sausage made by my neighbor's dad in Budapest -- I used that rather than paprika and salt.
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#159 huiray

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Posted 21 February 2014 - 04:17 PM

Some soups from the last two months.

 

 

Pork meatballs & daikon in peppery pork stock.

 

Kale in chicken broth.  (scroll down)

 

Fuzzy melon (a.k.a. Hairy gourd) soup; w/ short-cut pork spare ribs, garlic, cellophane noodles.  (scroll down)

 

Harm Choy Tong w/ chicken legs. (scroll down)

 

Another version of Harm Choy Tong.

 

Fish tofu soup w/ garland chrysanthemum, Napa cabbage, white mushrooms, garlic; in chicken stock. (scroll down)

 

Choy Kon Tong (dehydrated Cole soup). (scroll down)

 

Soup of pork spare ribs, fresh Chinese mushrooms, snow fungus, daikon, garlic, chicken stock. (scroll down)

 

Bak Kut Teh (Herbal Hoklo-Canto variety) w/ fried tofu puffs. (scroll down)

 

Bak Kut Teh w/ pork hocks & pork spare ribs.  Heavy herbal treatment & heavy saucing.

 

Beef shin stew w/ root vegetables.

 

Angled loofah soup w/ pork spare ribs & snow fungus.

 

Rice congee cooked w/ pork spare ribs & a form of preserved mustard. (scroll down)

 

Rice congee w/ sliced pork belly & ja3 choi3.

 

Slow-simmered chicken broth w/vegetables. (scroll down)  Another iteration here; and also here (scroll down).

 

Cabbage, parsley & garlic soup; chicken stock. (scroll down)

 

Lotus root soup; w/ chicken & beef, garlic, oil, raw peanuts, lam jou, goji berries, yook chook (Solomon’s Seal rhizome), dried salted oysters, water, salt.

 

Lotus root soup.  With pork short-cut spare ribs, garlic, Chinese jujubes, honey jujubes, goji berries, raw peanuts, dried cuttlefish, sea salt.

 

A riff on Tachiyama Chanko-Nabe. (scroll down)  See also here.

 

Chanko-Nabe Miso-Aji.

 

 

 

Noodle soups, many from dressing up “instant noodle” packs or building upon them:

 

Pork & cabbage dumplings, poached eggs, skinny wonton noodles in chicken stock, leaf celery, chopped scallions. (scroll down)

“Ho Fan Abalone Chicken Soup Flavored” with sliced Chinese BBQ pork, seafood & cabbage dumplings, and edible chrysanthemum. (scroll down)

“Sau Tao Noodle King Wonton Flavor noodles” w/ lots of chopped scallions & poached eggs.

“Instant Noodles Artificial Hot & Sour Shrimp Flavor” w/ leafy celery leaves & stems, Dodge City salami & Prosciutto Rosa.

“Pickled Cabbage Flavor Instant Vermicelli” w/ leafy celery, pressed tongue & hard-boiled eggs.

Baechu kimchi, bamboo shoots, fried tofu puffs, scallions & garlic soup; with the ho fun plus the soup sachet from a “Ho Fan Abalone Chicken Soup Flavored” package.

“Spicy Kimchi Flavor Bowl Noodle Soup”, w/ white standard mushrooms & trimmed scallions.

“Instant Noodles Artificial Seafood Flavor”, w/ Napa cabbage, poached egg, fish tofu & scallions.

“Myojo Chukazanmai Oriental Flavor ramen” w/ young Tuscan kale, quartered white mushrooms & Chinese roast duck.

“Ibumie Penang Har Mee instant noodle” soup; w/ water spinach, fried tofu puffs & hard-boiled eggs.

“Sour-Hot Flavor Vermicelli”, w/ sliced Debreziner sausage, a few splashes of Chinkiang vinegar, chopped Napa cabbage & scallions. (scroll down)

Beef, veal & celery meatballs; in beef & sautéed garlic stock, w/ chopped curly kale & banh pho noodles. (scroll down)

“Sapporo Ichiban Chicken Flavor Ramen”, w/ standard celery, leafy celery, Chinese roast pork, eggs poached in situ.

Daikon-porkballs-white pepper soup, w/ min6 sin3 (mee sua).

Pork & shrimp wontons & skinny wonton noodles soup, w/ choy sum.

 

 

Edited to fix formatting.

 

 

 

 

 


Edited by huiray, 22 February 2014 - 08:10 AM.


#160 suzilightning

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Posted 25 March 2014 - 09:08 AM

It's still cold here and I am single until Friday night.

 

Made a vegetable soup with some homemade chicken stock to use up some veg that were in the drawers... celery, carrots, mushrooms, napa cabbage and some parsnips.  Served with my favorite accompaniment ... Ritz crackers and margarine.


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#161 Plantes Vertes

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Posted 03 April 2014 - 08:40 AM

Coconut soup with coriander, ginger, lime juice and zest, spring onions, chillies, lemongrass and garlic.

014 (640x480).jpg


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#162 Anna N

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Posted 03 April 2014 - 09:25 AM

Made curried sweet potato soup today with packaged chicken broth and coconut milk. I made it in my Thermomix and intended it as a gift for someone who is attempting to go gluten free. Not until it was all made and cooling did it occur to me to read the ingredients in the broth. DAMN. Oh well. It should freeze well and it's very tasty.
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#163 Dejah

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Posted 03 April 2014 - 02:12 PM

Plante Vertes: That coconut soup has EVERYTHING that I love! Any recipe or off the top of your head?

 

For lunch, we had tofu-shirataki noodle soup with shrimp, Romaine lettuce, chicken broth,  preserved chili radish and century egg - all drizzled with sesame oil.

 

ShiratakiShrimpCenturyEggSoup0568.jpg


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#164 Plantes Vertes

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Posted 03 April 2014 - 03:20 PM

Dejah, this soup would be my death row meal, for sure. I love it too. I like the broth with more stuff in as well, like beansprouts, mushrooms, mange tout...

 

I didn't use a recipe but I can remember what I put in I think. I made 3 1/2 pt of soup using 1 can of coconut milk and vegetable broth for the rest of the liquid.

 

First I fried 5 spring onions, 3 huge cloves of garlic and a deseeded red chilli, finely chopped, in oil until soft. Then I added the liquids plus juice of 1 1/2 limes, zest of 1/2, a grated 3/4 inch of ginger, a bashed stalk of lemongrass still in one piece, salt and pepper and I'd say two very generous handfuls of chopped coriander leaves. Simmered about 15mins.

 

So good.


Edited by Plantes Vertes, 03 April 2014 - 03:20 PM.


#165 Dejah

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Posted 03 April 2014 - 03:40 PM

Thanks, Plantes Vertes! I like the idea of more "stuff"  Looking forward to making and enjoying this.


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#166 Plantes Vertes

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Posted 21 April 2014 - 03:14 PM

Tomato and basil; tomato, onion, stock, basil, salt and pepper

 

002 (640x480).jpg

 

 


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