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The Soup Topic (2013–)


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I saved a couple of recipes for lettuce soup in the interest of using up past their prime salad greens. Made one today which included romaine, peas (to use up some frozen peas) and potatoes to thicken. Put some celery tops in for good measure. Not at all photogenic, when DH asked what kind of soup I was making, I said “green”, but I think the color would more charitably be called “khaki”. It’s tasty enough, if a bit plain...would benefit from some salty/crunchy garnish (bacon comes to mind, but we don’t eat it).

"Only dull people are brilliant at breakfast" - Oscar Wilde

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59 minutes ago, BeeZee said:

It’s tasty enough, if a bit plain...would benefit from some salty/crunchy garnish (bacon comes to mind, but we don’t eat it).

The joy and fun of playing with various croutons or cheese toast alongside. 

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42 minutes ago, heidih said:

The joy and fun of playing with various croutons or cheese toast alongside. 

 

Last night I made croutons from Kenji's The Food Lab for a caesar salad.  These croutons would go very well with soup.  And probably will.

 

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We wound up eating it with leftover/reheated white clam pizza, which brought salty, cheesy, crunchy to the table.

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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On 12/26/2020 at 12:38 AM, JoNorvelleWalker said:

My first blender soup!  Inspired by a recipe I found on the Vita-mix website:

https://www.vitamix.com/us/en_us/recipes/beetroot-tomato-macadamia-nut-soup

 

I used chicken stock instead of water, and I added a red onion and a garlic clove.  Having no macadamia nuts I substituted red walnuts.  Vita-mix calls for cutting the beets in half but I am lazy and I have a good blender.  I simply threw the stuff in whole and pushed the soup button.

 

Soup12262020.png

 

 

Possibly the best soup I have made.

 

Jo, I was excited to make this soup.  Unfortunately my beets had gone around the block a few too many times so it turned out less than great.  I’ll give another go when I have some nice, fresh beets.

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7 minutes ago, lindag said:

Jo, I was excited to make this soup.  Unfortunately my beets had gone around the block a few too many times so it turned out less than great.  I’ll give another go when I have some nice, fresh beets.

 

Sorry to hear.  What went wrong?  Was it just the flavor of the less than perfect beets or was it a problem with the texture?

 

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14 hours ago, JoNorvelleWalker said:

 

Sorry to hear.  What went wrong?  Was it just the flavor of the less than perfect beets or was it a problem with the texture?

 

I just think the beets were too old.  The cooking liquid when I steamed them, was brownish rather than red.  And they had a stronger smell than usual.

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3 hours ago, lindag said:

I just think the beets were too old.  The cooking liquid when I steamed them, was brownish rather than red.  And they had a stronger smell than usual.

 

When I made my beet soup I didn't pre-cook anything.  I just added the raw, whole vegetables to the blender and blended on the soup cycle.

 

I have more beets and plan to make this again some night soon.

 

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20 hours ago, BeeZee said:

We wound up eating it with leftover/reheated white clam pizza, which brought salty, cheesy, crunchy to the table.


As a soup ?!?!

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1 hour ago, Duvel said:


As a soup ?!?!

Pizza on a separate plate, crispy/salty bites to break the monotony of the soup!

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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  • 3 weeks later...

Small butternut squash, apple on its last legs, a giant shallot, red lentils, curry powder, chicken stock. Sauteed the shallot to soften, simmered everything until soft and pureed. The lentils add nice body. No photo, its orange🙂

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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