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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 :)

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26805165_10155139295847703_5165593361075473258_n.jpg

26230000_10155121657722703_4601451595882154008_n.jpg

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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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0D3FD8DB-DCC6-4222-A84D-59B03163586D.thumb.jpeg.18971fcfb74ea1153c04f84fd9b58aae.jpeg

 

 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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CE5388A3-704C-4977-B0B4-92B42B1DA870.thumb.jpeg.73ab609c9117d32caad53fea9ee4be61.jpeg

 

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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Yummy yummy minestrone.

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The secret is cheese rinds :) 

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Tourin garlic soup.

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So Tuesday John had oral surgery....

Wednesday was a variation on Pam Reiss' Sweet Potato soup - variation because didn't add half and half at the end

Thursday was Chicken Noodle.

 

One thing I have found recently is when making some thing like the chicken noodle or vegetable beef I  cut the protein into a very small dice, cook all the aromatics in the broth or water until very soft (the way John likes them) lower the heat to a simmer and add the protein for about 5 minutes.  Cooks perfectly.

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On 2018-03-01 at 3:14 AM, shain said:

Tourin garlic soup.

I have never made garlic soup but I’ve always been intrigued. Yours looks exceptionally delicious. Would you share the recipe?

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@Anna N Sure. It's a quick and quite simple soup.

 

1 whole bulb of garlic

1 tablespoon of butter

1 onion, diced

1 tablespoon of flour

5 cups of stock (being vegetarian, I use vegetable, but I do suggest you use chicken stock)

4 additional garlic cloves

Thyme to taste

0.5 teaspoon brown sugar

2 eggs

1 teaspoon cornstarch

1 tablespoon wine vinegar

1-1.5 teaspoons of salt

White or black pepper

A small bundle of chopped chives for serving

Croutons for serving

 

 

Cut the garlic bulb in half.

Put it in a 180 deg C oven for 5 minutes or so. The garlic should not brown much.

Melt the butter in a pot over medium heat.

Saute the onion until golden, but not brown.

Peel the baked garlic cloves, add to the pot and fry on a low flame, stirring for about three minutes.

Add the flour gradually, stirring until it is lightly browned and completely absorbed in the butter.

Add the stock and bring to a boil.

Add the 4 additional cloves of garlic, the thyme and the brown sugar.

Cook for 5-10 minutes.

 

 

In a small bowl, mix the cornstarch with the vinegar to get a thick paste.

Mix in the eggs.

Blend the soup at high speed, gradually adding the beaten eggs. It should form a uniform, thick soup, with a some foam.

Season with salt and black pepper. If needed, add more vinegar to taste.

Serve immediately with croutons, extra black pepper and chopped chives. You can also sprinkle grated Parmesan cheese.

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28 minutes ago, shain said:

Sure. It's a quick and quite simple soup.

 Thank you very much. I shall give it a try soon as I get some decent garlic. Ours is pretty pathetic at the moment. 

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3 hours ago, shain said:

Romanian bean soup.

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That looks marvelous. Do you mind sharing a recipe? Always on the lookout for a new soup.

 

I had soup kitchen duty this morning, and we had...soup. Vegetable beef soup with turkey sandwiches on the side; we have a Butterball plant that processes boneless turkey breasts into lunch meat, and they donated the turkey. Good soup (I make damn good vegetable beef soup, if I do say so myself), but I'm about done with soup for a little while. I've still got time for two or three good pots this spring, though.

 

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