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FrogPrincesse

The Soup Topic (2013–)

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I've made Ina Garten's recipe several times and I love it.  Recipe here.

Maybe her recipe can give you some ideas.

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Sweet potato and carrot soup with indian spices (ginger, turmeric, chili, cumin, black pepper, fennel seeds, fenugreek, curry leaves). Topped with yogurt, and a mixture of pistachios, butter, cilantro and orange zest.

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Very often the soup toppings is what makes the dish!

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@Okanagancook True. Textures are important in any dish, and smooth soups are calling for contrast. This reminds me that under the soup surface are thin rice noodles (chewy noodles are another way to add texture and IMO are too often reserved for clear soups). 

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I'm still in England ...my Mom is still in CCU with pneumonia. I'm staying with my Aunt and Uncle and they LOVE homemade soup! I'm in heaven :) 

Canja, lemony chicken soup as per my Portuguese brother in law, clam chowder and homemade focaccia, Thai mussel  soup, corn chowder with lardon and garlic toastie. mmmm mmmm good :)

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41 minutes ago, Mmmpomps said:

I'm still in England ...my Mom is still in CCU with pneumonia. I'm staying with my Aunt and Uncle and they LOVE homemade soup! I'm in heaven :) 

Canja, lemony chicken soup as per my Portuguese brother in law, clam chowder and homemade focaccia, Thai mussel  soup, corn chowder with lardon and garlic toastie. mmmm mmmm good :)

26169645_10155123961727703_2709530949324655721_n.jpg

26805165_10155139295847703_5165593361075473258_n.jpg

26230000_10155121657722703_4601451595882154008_n.jpg

26230631_10155136449927703_2958013374650581234_n.jpg

Every single dish looks to die for.  I'm sorry your mom is sick--this flu going around here is no joke and neither is pneumonia.  I hope she's on the road to recovery and is out of the hospital very soon!

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56 minutes ago, Mmmpomps said:

I'm still in England ...my Mom is still in CCU with pneumonia. I'm staying with my Aunt and Uncle and they LOVE homemade soup!

 

Soup looks wonderful! But I'll add my wishes for your mom's quick recovery!! 

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428BB9DD-1AD3-4428-95C3-BE79C199327A.thumb.jpeg.90ee14a1b4570ac33d3fa8c4cd6718f0.jpeg

 

Butternut & Nutbutter soup

 

 The soup credit belongs to Hugh Fearnley-Whittingstall but the garnish is mine all mine —  homemade pumpernickel bread croutons spread with St. Agur blue cheese. 

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18 minutes ago, Anna N said:

428BB9DD-1AD3-4428-95C3-BE79C199327A.thumb.jpeg.90ee14a1b4570ac33d3fa8c4cd6718f0.jpeg

 

Butternut & Nutbutter soup

 

 The soup credit belongs to Hugh Fearnley-Whittingstall but the garnish is mine all mine —  homemade pumpernickel bread croutons spread with St. Agur blue cheese. 

The soup looks good...but it's the pumpernickel photo which gets my attention.  Would you be so kind as to send me the recipe for that bread?  I'd be indebted to you.  It looks like the pumpernickel of my childhood in Montreal.  Very dark and moist.  Thanks.  

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10 minutes ago, Darienne said:

The soup looks good...but it's the pumpernickel photo which gets my attention.  Would you be so kind as to send me the recipe for that bread?  I'd be indebted to you.  It looks like the pumpernickel of my childhood in Montreal.  Very dark and moist.  Thanks.  

I am so sorry. Generally I am more than happy to share a recipe but this one is from Modernist Bread and they are not available online.  Its colour comes from black cocoa powder which is what I had on hand so it probably doesn’t even come close to the pumpernickel of your childhood In texture or flavour. 

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 I had about 300 g of beef bottom blade left over from a couple of projects.  Beef, barley and mushroom soup made in the mini Instant Pot.  Comfort food. 

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Made an interesting soup t'other night. It started out somewhat like French onion soup....caramelized onions, added some wine. Had mushrooms I needed to use, so I threw those in while the onions were caramelizing. Decided I wanted it to be beefy, so I put some stew beef in the IP with water and a little bouillon base and cooked it. Transferred the onions and mushrooms to the IP. Added some farro toward the end because, well, it seemed like a good idea.

 

Very hearty, stick-to-your-ribs style soup. Went a tad heavy on the herbs de Provence.

 

 

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Loaded baked potato soup. 

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56F here right now....dropping to high 20s later today/tonight.

I bought a small piece of beef to make beef vegetable soup later after all the running around and doing chores are done.   Carrots, leeks, parsnips and turnips I do believe.

 

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Potage Velouté Aux Champignons (Cream of Mushroom Soup) from Mastering the Art of French Cooking.
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In addition to the fresh mushrooms, I added some dried porcini. Not sure that was necessary but the soup was rich, mushroom-y and delicious.
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Always sounds better in French.    Looks delicious 


Edited by scubadoo97 (log)

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