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FrogPrincesse

The Soup Topic (2013–)

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kayb   
1 hour ago, JohnT said:

I also love to make a pot of vegetable soup which is more veggies than liquid - but that soup is basically made on the spur of the moment when I see all the fresh veggies at the market and buy them for a hearty soup. Then it is consumed with a door-stop chunk of warm bread out the oven.

 

A cook after my own heart!

 


Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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FeChef   
18 hours ago, Anna N said:

This is the new one to me. Perhaps I lead a much too sheltered life. But I've added to my list and hope to make it very soon before the weather gets too hot for this sort of soup.

Its addicting. I personally can't just eat one bowl. I go for seconds and thirds.

 

A few tips for making really good ham and string bean soup. #1 do not use canned string beans use fresh or even frozen string/green beans works great. #2 Do not over cook the ham. When making the stock use the ham bone and all the fat trimmings. I like to basicly clean and cube the ham and use the bone and all the fat trimmings to make the stock/broth then at the last 20 minutes add the cubed ham and simmer for the remaining time. #3 Cube and boil the potatoes for 10-15 min and set aside and add along with the cubed ham at the last 20 min. ( i hate over cooked potatoes in soup.)

 

Also, Ham base is a great way to boost flavor and salt. If you decide to use ham base (i recommend) do not add salt if a recipe calls for it. Kinda obvious but mentioning it anyway.


Edited by FeChef (log)
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Hot and sour soup with chilies mixed with chilli flakes mixed together and drizzled over the top.

My recipe for Mulligawtany with a slice of lemon in the bottom of the bowl.

Proper French onion soup as per TFTC made with Gruyere cheese.

Cream of asparagus.

Tom Yum.

Garden fresh gaspatcho.

Don't laugh but any of the Knorr powdered soups....reminds me of my days hiking and making up a batch of soup over a camp fire while trying to keep warm.:x

That's my list.

We have soup everyday for lunch.

 

 

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Orbit   

Green Split Pea

Mexican chicken caldo with cilantro and tortilla chips, & little rounds of corn cob

Gazpacho

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Soupcon   

My favourite soup by Gordon Ramsay.

Pea, mint with Parma ham

4 ounces lightly smoked sliced bacon
2 shallots, sliced
2 tablespoons olive oil
1 pound fresh peas in pods, shelled
2 tablespoons dry white wine
4 cups Vegetable Nage or light chicken stock
1/2 cup heavy cream, plus a little extra for serving
Sea salt and freshly ground black pepper

Method:

1. Reserve 4 slices of bacon and chop the rest. Place the chopped bacon in a saucepan with the shallots and oil. Heat until sizzling, then sweat over a low heat for about 5 minutes.

2. Add the peas and cook for a further 2 to 3 minutes. Pour in the wine and cook until it has evaporated.

3. Stir in the nage or stock and 1 cup of water, and bring to a boil. Season with salt and pepper, and simmer for 15 minutes. Blend in a food processor or blender until smooth, then pass through a fine sieve into a bowl, rubbing with the back of a ladle. Leave to cool and then refrigerate.

4. Meanwhile, broil the reserved bacon slices until crisp. (In the restaurant we bake the slices between two heavy baking sheets to keep them straight and flat, but you may prefer the crinkly look.) Drain well on a paper towel so they aren’t greasy. Keep warm.

5 When the soup is well chilled, check the seasoning and whisk in the cream. Season again. Serve in bowls with a little extra cream trickled on top and a floating bacon slice.


I add a good hand full of fresh mint leaves before the blend and don't bother with the sieve and have been known just to add water instead of a veg nage or light chicken stock as it is less fussy to make and tastes just a yummy.

 


Edited by Soupcon changes (log)

"Flay your Suffolk bought-this-morning sole with organic hand-cracked pepper and blasted salt. Thrill each side for four minutes at torchmark haut. Interrogate a lemon. Embarrass any tough roots from the samphire. Then bamboozle till it's al dente with that certain je ne sais quoi."

Arabella Weir as Minty Marchmont - Posh Nosh

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2 hours ago, liuzhou said:

What can I do to make asparagus soup LOOK good? (rhetorical question)

 

20170612_180627.thumb.jpg.4733d3f2f09bd8e0fd2999c9dbab8a73.jpg

 

Yeah, I know it's rhetorical.  I'll still answer ;)

 

Cook the asparagus and the broth separately.  Blanched or charred tips/stems in a clear broth would look pretty...

 

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RG Royal Corona Beans with Black Kale

 

Sauté Onion/ Garlic and Bay

 Deglace with white wine/ reduce

Add in soaked beans and Broth ( Chicken )

Pressure cook 30 mins 15 psi

cool add Kale/ carrots/ celery

Pressure cook 30 more mins

cool / I added my canned basil tomatoes

add turkey meat balls

 

Royal Beans Plumped up nicely ater 1 hr Pressure cooked

5940333d7cfdf_34420605744_c46c547f0c_h1.thumb.jpg.bf5ed41158bde698ffe6dd089ad3613d.jpg

 

 

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Its good to have Morels

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On 4/29/2017 at 10:51 AM, JohnT said:

Unfortunately, I enjoy a good hearty soup. I say unfortunately as my wife is not that fond of soup! But that has slowly changed over the years. I now often make a really thick split pea soup with a couple of smoked pork neck steaks in the pot. Once all cooked up, I remove the steaks and wiz the soup with a stick blender then dice the steaks and add them back to the pot. The split peas, by the way, are a product of Canada.

 

I also love to make a pot of vegetable soup which is more veggies than liquid - but that soup is basically made on the spur of the moment when I see all the fresh veggies at the market and buy them for a hearty soup. Then it is consumed with a door-stop chunk of warm bread out the oven.

I do a similar soup with split peas - nice and thick - usually with chunks of carrots and potato as well. A nice ham bone forms the base - and any ham left on it at the end gets added back before pureeing and perhaps some chunks of black forest ham if there isn't enough left on the bone.


Edited by Kerry Beal (log)
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lindag   

Had lunch last Monday with some friends at our favorite local diner.  They had the veg. soup as a side

and it looked so good I had to get a container to take home (I had ordered breakfast).

The soup was much like that which JohnT  spoke about earlier in this thread, lots of veg and not so much liquid....it was very, very good.  

I so wish the weather would cool down here since I'm really wanting to make a pot of soup but can't even think about it when it's in the mid 90s, not to mention how dry and smoky it is!    

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