Jump to content

Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.


The Soup Topic (2013–)

  • Please log in to reply
165 replies to this topic

#151 Pam R

Pam R
  • manager
  • 6,827 posts
  • Location:Winnipeg, Canada

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

  • participating member
  • 1,605 posts
  • Location:Tokyo

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

  • participating member
  • 1,874 posts
  • Location:Grand Lake o' the Cherokees, Oklahoma

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

  • participating member
  • 4,697 posts
  • Location:Boston MA

Posted 20 February 2014 - 03:37 PM

With a Sandwich I hope ?

  • annabelle and gfweb like this

#155 annabelle

  • participating member
  • 1,874 posts
  • Location:Grand Lake o' the Cherokees, Oklahoma

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

  • participating member
  • 4,697 posts
  • Location:Boston MA

Posted 21 February 2014 - 07:13 AM

good enough.



#157 FrogPrincesse

  • society donor
  • 2,538 posts
  • Location:San Diego, CA

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.



  • annabelle likes this

#158 rlibkind

  • eGullet Society staff emeritus
  • 2,938 posts
  • Location:Philadelphia

Posted 21 February 2014 - 01:02 PM

Posted Image

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.
  • annabelle likes this
Bob Libkind aka "rlibkind"

Robert's Market Report

#159 huiray

  • society donor
  • 1,397 posts
  • Location:Indiana, USA

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

  • participating member
  • 2,613 posts

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.

The first zucchini I ever saw I killed it with a hoe.

Joe Gould
Monstrous Depravity (1963)

#161 Plantes Vertes

Plantes Vertes
  • participating member
  • 748 posts

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

  • Dejah likes this

#162 Anna N

Anna N
  • eGullet Society staff emeritus
  • 5,386 posts
  • Location:Oakville, Ontario, Canada

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.
Anna Nielsen aka "Anna N"

"It either works fine or not, but what the heck. This is bread, not birth control." Susan of Wild Yeast blog
Our 2012 (Kerry Beal and me) Blog
My 2004 eG Blog

#163 Dejah

  • participating member
  • 3,265 posts
  • Location:Brandon, Manitoba

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.



  • Anna N likes this

#164 Plantes Vertes

Plantes Vertes
  • participating member
  • 748 posts

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

  • participating member
  • 3,265 posts
  • Location:Brandon, Manitoba

Posted 03 April 2014 - 03:40 PM

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


#166 Plantes Vertes

Plantes Vertes
  • participating member
  • 748 posts

Posted 21 April 2014 - 03:14 PM

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


002 (640x480).jpg



  • Blether and rotuts like this