The Soup Topic (2013–)

[Senior Sea Kayaker]

21 hours ago, C. sapidus said:

Gingery cauliflower soup, from Madhur Jaffrey's 'Quick and Easy Indian Cooking'. This is a long-time favorite.

 

 

Stir fry onion, ginger, and garlic, and then add ground cumin, coriander, turmeric, and cayenne. Mix in cauliflower florets, peeled and cubed red potato, and the last of Mrs. C's turkey stock. Simmer until the potatoes are tender, blend, and then finish with heavy cream.

 

Looks good. I do something very similar (flavour wise) with butternut squash.

 

 

[C. sapidus]

1 hour ago, Senior Sea Kayaker said:

 

Looks good. I do something very similar (flavour wise) with butternut squash.

 

 

 

Butternut squash sounds delicious

[BeeZee]

Another batch of squash soup. Peeled and roasted 2 delicata squash and 1 white-fleshed sweet potato. Sauteed diced red onion and garlic, peeled/chopped Granny Smith apple, added a carton of stock, seasonings, handful of raw cashews. Simmered a bit, added the roasted veg and juice from half an orange, simmered more until everything was soft and then blended it up. Very good, the orange juice is subtle in the background.

[Darienne]

Zucchini and potato soup here.  Nothing exciting but tasty enough.  Next for red pepper soup and then carrot soup next.  Hmmm...then another batch of Hamburger Soup.  Livin' the dream.

 

Oh, and potato and bacon soup.  

Edited December 24, 2023 by Darienne (log)

[Senior Sea Kayaker]

It's been a busy week dealing with a family matter so on Sunday I prepared a soup base of homemade chicken stock, ginger, garlic, Thai chilis and cilantro then added green onions, peppers, bamboo shoots, green beans and bok choy stems. Enough for 5 servings and easy to throw together for a dinner.

I also made wontons with a pork, cloud's ear, garlic chive and ginger filling.

Three of the variations with additions over the week:

Bok choy greens and chili crisp oil.

Shrimp roe noodles and shrimp with a sprinkling of green onion tops and cilantro.

Bok choy, haddock and chili crisp oil.

 

Edited March 1 by Senior Sea Kayaker (log)

[Senior Sea Kayaker]

Yesterday I made up a batch of seafood chowder.

Softened small dice onion, celery and garlic  in butter. Set aside. Butter and flour to make a white roux then added back the onion/celery/garlic with black pepper, smoked paprika and summer savoury. Added whole milk to finish the base soup.

Added a can of drained rinsed clams, bay scallops, haddock and precooked and cubed Yukon Gold potatoes.

Simmered until the seafood was done then checked for seasoning.

Garnished with chives, Italian parsley and black pepper.

 

[liuzhou]

Had some pork left over from something else and a few pumpkin flowers (ditto). Souped them up with chicken stock from the freezer, garlic and ginger.

 

 

 

[FrogPrincesse]

Butternut squash soup with coriander + lemon, made in the instant pot (recipe by Melissa Clark in Dinner in an Instant). It's surprisingly tasty - I made sure to brown the squash before cooking it in the liquid and that really helps develop the flavors. It has onion, coriander, lemon zest and lemon juice (added at the end). I didn't have fennel so I subbed a shallot and some fennel seeds. Garnished with cilantro and a thin drizzle of olive oil. The little reddish flecks are timur pepper (my addition to the recipe, and it worked very well with its lemony notes).

 

 

Edited October 18 by FrogPrincesse (log)

[lindag]

This time of the year soup of every kind is calling to me.

I found a new one recently that I'm really enjoying.

There was a poll done somewhere that food editors have rated Ina Garten's top 14 recipes of all ltime.

This is one of them and I can tell you I've just stocked up on San Marzano tomatoes so I can make it many times in the future.

(My only exception to the recipe was to omit the cream, I love the clean taste of the tomatoes)

[Shel_B]

36 minutes ago, lindag said:

This time of the year soup of every kind is calling to me.

I found a new one recently that I'm really enjoying.

There was a poll done somewhere that food editors have rated Ina Garten's top 14 recipes of all ltime.

This is one of them and I can tell you I've just stocked up on San Marzano tomatoes so I can make it many times in the future.

(My only exception to the recipe was to omit the cream, I love the clean taste of the tomatoes)

I'm not very impressed with the San Marzano tomatoes typically available in most markets, i.e., the brands that are most commonly purchased. There are better Italian tomato choices IMO, but they are spendy, and I use them only for certain dishes and occasions, but they're not found in your typical supermarket. Bianco DiNapoli whole peeled tomatoes seems to be more consistently higher quality, they are fairly easy to come by, and they are a California product which means that I'm supporting local jobs and a local business. They are available in some locations in Montana.

 

I totally agree with your choice to eliminate the cream. In so many applications one trades mouth feel for dulled flavors with the addition of cream.

[AlaMoi]

any soup maker knows home-made is fresher, crisper, more better than anything that's been pasteurized and stored in a metal can for months/years...

 

our absolute top dog favorite for home-made vegetable soup is from Alton Brown

here:  https://www.foodnetwork.com/recipes/alton-brown/garden-vegetable-soup-recipe-1915670?oc=linkback

 

the one exception for us - I use beef stock (not veg/chicken stock), and DW does not care for the lemon add....

 

alt good food:  slice/dice/sear off a good steak - you've got a super-winner "vegetable beef soup"

[scubadoo97]

Have a big pot of chicken soup on the stove.   We are just getting back to the beach after the last two hurricanes.    
getting some normalcy back.    Took a long walk and still so much stuff from homes piled up waiting for pick up.   Looks like a disaster zone.   Oh yeah, it is

[chromedome]

18 hours ago, Shel_B said:

I totally agree with your choice to eliminate the cream. In so many applications one trades mouth feel for dulled flavors with the addition of cream.

 

I'm with you on that one. I do use heavy cream fairly often (my GF considers it all but a food group in its own right), but don't care for cream in my coffee and especially not in my chowder. That last draws me a lot of flak, but I stand by it.

[Shel_B]

6 hours ago, chromedome said:

I'm with you on that one. I do use heavy cream fairly often (my GF considers it all but a food group in its own right), but don't care for cream in my coffee and especially not in my chowder. That last draws me a lot of flak, but I stand by it.

 

Sometimes, maybe a couple-three times a year, I'll put cream in my coffee.  It must be heavy cream ... manufacturing cream, for example, and some California dairies produce 40% organic cream, which are always a preference.

 

Some time back, I looked into the contents of cream and was surprised by what I discovered.  The Manufacturing Cream that I enjoyed contained only cream, and the ingredient list for the Safeway Lucerne brand shows that it contains cream, polysorbate 80, carrageenan, and diglycerides. Sheesh!

 

"Carrageenan is a common food additive but it may cause digestive side effects and has a potential link to colon cancer. While more research is needed, you may want to remove it from your diet."

 

It never ceases to amaze me what garbage goes into the typical commercial foods we are sold. I also found out that these ingredients are in other brands of cream.

 

Why screw around with such a simple, staple item as cream? Based on my own tastings, the extra ingredients just degrade the taste and mess with the natural texture and mouth feel of the product. 
 

Edited October 22 by Shel_B (log)