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FrogPrincesse

The Soup Topic (2013–)

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I rummaged through my freezer and found a bunch of beef scraps and a slice of chuck and a couple of ribs and turned them into a beef/vegetable/barley soup and a golden beef borscht (I also found a bag of gold beets I completely forgot I had). I freeze them in 500 mL deli containers and pull them out for lunch.

I agree with those that feel soup is a year-round thing, but since this has been the coldest, longest winter in memory, these kinds of soups hit the spot even more right now.

(One of my favorite foodblogs I've done here, was a joint effort, focused on soups: clicky)

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The domestic microwave has changed things. Before every house had one, a pot of soup was the most conveniently reheatable home-made hot meal, bar none.


QUIET!  People are trying to pontificate.

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I'm making a beef and noodle soup today. I found a small chuck roast in the freezer and inspiration struck.

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With biscuits. It's a very hearty soup and a sandwich wouldn't be done justice.

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It looks like I forgot to post this one earlier. Winter squash soup with red chile and mint from Deborah Madison's Vegetable Literacy. The herb and spice mix (basil, mint, cinnamon, coriander seeds, peppercorns, cloves, red chile) was a nice change of pace from what I usually do.

11499417605_52cf0b5e6e_z.jpg

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Cabbage Soup, made with a little beef short rib as well as Hungarian sausage made by my neighbor's dad in Budapest -- I used that rather than paprika and salt.

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Bob Libkind aka "rlibkind"

Robert's Market Report

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Some soups from the last two months.

Pork meatballs & daikon in peppery pork stock.

Kale in chicken broth. (scroll down)

Fuzzy melon (a.k.a. Hairy gourd) soup; w/ short-cut pork spare ribs, garlic, cellophane noodles. (scroll down)

Harm Choy Tong w/ chicken legs. (scroll down)

Another version of Harm Choy Tong.

Fish tofu soup w/ garland chrysanthemum, Napa cabbage, white mushrooms, garlic; in chicken stock. (scroll down)

Choy Kon Tong (dehydrated Cole soup). (scroll down)

Soup of pork spare ribs, fresh Chinese mushrooms, snow fungus, daikon, garlic, chicken stock. (scroll down)

Bak Kut Teh (Herbal Hoklo-Canto variety) w/ fried tofu puffs. (scroll down)

Bak Kut Teh w/ pork hocks & pork spare ribs. Heavy herbal treatment & heavy saucing.

Beef shin stew w/ root vegetables.

Angled loofah soup w/ pork spare ribs & snow fungus.

Rice congee cooked w/ pork spare ribs & a form of preserved mustard. (scroll down)

Rice congee w/ sliced pork belly & ja3 choi3.

Slow-simmered chicken broth w/vegetables. (scroll down) Another iteration here; and also here (scroll down).

Cabbage, parsley & garlic soup; chicken stock. (scroll down)

Lotus root soup; w/ chicken & beef, garlic, oil, raw peanuts, lam jou, goji berries, yook chook (Solomon’s Seal rhizome), dried salted oysters, water, salt.

Lotus root soup. With pork short-cut spare ribs, garlic, Chinese jujubes, honey jujubes, goji berries, raw peanuts, dried cuttlefish, sea salt.

A riff on Tachiyama Chanko-Nabe. (scroll down) See also here.

Chanko-Nabe Miso-Aji.

Noodle soups, many from dressing up “instant noodle” packs or building upon them:

Pork & cabbage dumplings, poached eggs, skinny wonton noodles in chicken stock, leaf celery, chopped scallions. (scroll down)

“Ho Fan Abalone Chicken Soup Flavored” with sliced Chinese BBQ pork, seafood & cabbage dumplings, and edible chrysanthemum. (scroll down)

“Sau Tao Noodle King Wonton Flavor noodles” w/ lots of chopped scallions & poached eggs.

“Instant Noodles Artificial Hot & Sour Shrimp Flavor” w/ leafy celery leaves & stems, Dodge City salami & Prosciutto Rosa.

“Pickled Cabbage Flavor Instant Vermicelli” w/ leafy celery, pressed tongue & hard-boiled eggs.

Baechu kimchi, bamboo shoots, fried tofu puffs, scallions & garlic soup; with the ho fun plus the soup sachet from a “Ho Fan Abalone Chicken Soup Flavored” package.

“Spicy Kimchi Flavor Bowl Noodle Soup”, w/ white standard mushrooms & trimmed scallions.

“Instant Noodles Artificial Seafood Flavor”, w/ Napa cabbage, poached egg, fish tofu & scallions.

“Myojo Chukazanmai Oriental Flavor ramen” w/ young Tuscan kale, quartered white mushrooms & Chinese roast duck.

“Ibumie Penang Har Mee instant noodle” soup; w/ water spinach, fried tofu puffs & hard-boiled eggs.

“Sour-Hot Flavor Vermicelli”, w/ sliced Debreziner sausage, a few splashes of Chinkiang vinegar, chopped Napa cabbage & scallions. (scroll down)

Beef, veal & celery meatballs; in beef & sautéed garlic stock, w/ chopped curly kale & banh pho noodles. (scroll down)

“Sapporo Ichiban Chicken Flavor Ramen”, w/ standard celery, leafy celery, Chinese roast pork, eggs poached in situ.

Daikon-porkballs-white pepper soup, w/ min6 sin3 (mee sua).

Pork & shrimp wontons & skinny wonton noodles soup, w/ choy sum.

Edited to fix formatting.


Edited by huiray (log)

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It's still cold here and I am single until Friday night.

 

Made a vegetable soup with some homemade chicken stock to use up some veg that were in the drawers... celery, carrots, mushrooms, napa cabbage and some parsnips.  Served with my favorite accompaniment ... Ritz crackers and margarine.


Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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Made curried sweet potato soup today with packaged chicken broth and coconut milk. I made it in my Thermomix and intended it as a gift for someone who is attempting to go gluten free. Not until it was all made and cooling did it occur to me to read the ingredients in the broth. DAMN. Oh well. It should freeze well and it's very tasty.


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Plante Vertes: That coconut soup has EVERYTHING that I love! Any recipe or off the top of your head?

 

For lunch, we had tofu-shirataki noodle soup with shrimp, Romaine lettuce, chicken broth,  preserved chili radish and century egg - all drizzled with sesame oil.

 

ShiratakiShrimpCenturyEggSoup0568.jpg

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Dejah

www.hillmanweb.com

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Dejah, this soup would be my death row meal, for sure. I love it too. I like the broth with more stuff in as well, like beansprouts, mushrooms, mange tout...

 

I didn't use a recipe but I can remember what I put in I think. I made 3 1/2 pt of soup using 1 can of coconut milk and vegetable broth for the rest of the liquid.

 

First I fried 5 spring onions, 3 huge cloves of garlic and a deseeded red chilli, finely chopped, in oil until soft. Then I added the liquids plus juice of 1 1/2 limes, zest of 1/2, a grated 3/4 inch of ginger, a bashed stalk of lemongrass still in one piece, salt and pepper and I'd say two very generous handfuls of chopped coriander leaves. Simmered about 15mins.

 

So good.


Edited by Plantes Vertes (log)

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Thanks, Plantes Vertes! I like the idea of more "stuff"  Looking forward to making and enjoying this.


Dejah

www.hillmanweb.com

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Orange Kitchen Sink Soup

 

Carrots, swede, turnip, cabbage, sweetcorn, onion, leeks, garlic, vegetable stock, salt and pepper.... probably other stuff

 

006 (640x480).jpg

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Tomato and basil; tomato, onion, stock, basil, salt and pepper

 

 

Plantes... was this kind of sour ?


QUIET!  People are trying to pontificate.

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I added quite a gigantic amount of olive oil, which I find smooths out the tomato acid, and there was salt in there too which makes a difference, but yes. Yummy sour soup :biggrin:

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Various soups since my last post.

 

• Winter melon soup.  (http://forums.egullet.org/topic/146717-dinner-2014-part-1/page-15#entry1954691)

• Daikon & Chinese mushroom soup. (http://forums.egullet.org/topic/146717-dinner-2014-part-1/page-19?p=1955996#entry1955996)

• Chicken broth w/ chicken skin, scallions, coriander leaf. (http://forums.egullet.org/topic/147265-dinner-2014-part-2/#entry1956588)

Harm Choy Tong w/ pork spare ribs. (http://forums.egullet.org/topic/147265-dinner-2014-part-2/page-2?p=1957183#entry1957183)

• Double-boiled pickled mustard & duck leg soup. (http://forums.egullet.org/topic/147265-dinner-2014-part-2/page-6?p=1958541#entry1958541)

• Double-boiled herbal duck soup. (http://forums.egullet.org/topic/147265-dinner-2014-part-2/page-7?p=1958717#entry1958717)

• A version of Choy Kon Tong. (http://forums.egullet.org/topic/147265-dinner-2014-part-2/page-10?p=1960143#entry1960143)

• Miso soup. (http://forums.egullet.org/topic/147265-dinner-2014-part-2/page-12?p=1960811#entry1960811)

• Pork belly & lotus root soup. (http://forums.egullet.org/topic/147019-eg-cook-off-65-pork-belly/page-4#entry1961767) (http://forums.egullet.org/topic/147265-dinner-2014-part-2/page-13?p=1961768#entry1961768)

• Duck & pickled mustard soup. (http://forums.egullet.org/topic/147265-dinner-2014-part-2/page-16?p=1962535#entry1962535)

• Fuzzy melon, tofu puffs & woodear fungus soup. (http://forums.egullet.org/topic/147265-dinner-2014-part-2/page-17?p=1966863#entry1966863)

• Lotus root soup w/ pork spare ribs & other stuff. (http://forums.egullet.org/topic/146914-lunch-whatd-ya-have-2014%E2%80%93/page-2?p=1955314#entry1955314)

• Lotus root & bamboo shoot soup. (http://forums.egullet.org/topic/146914-lunch-whatd-ya-have-2014%E2%80%93/page-3?p=1957920#entry1957920) (Scroll down)

• Hairy gourd & beef soup, w/ other stuff. (http://forums.egullet.org/topic/146914-lunch-whatd-ya-have-2014%E2%80%93/page-4?p=1959542#entry1959542)

• Watercress wilted in chicken broth. (http://forums.egullet.org/topic/146719-breakfast-2014/page-4?p=1955452#entry1955452)

• Bak Kut Teh, w/ pork belly & spare ribs. (http://forums.egullet.org/topic/147019-eg-cook-off-65-pork-belly/page-4#entry1958300) (http://forums.egullet.org/topic/146719-breakfast-2014/page-6?p=1958301#entry1958301)

• Beef shin stew. (http://forums.egullet.org/topic/146719-breakfast-2014/page-7?p=1959812#entry1959812)

• Pork belly, spare ribs, miso, burdock root, daikon, shiitake mushroom soup. (http://forums.egullet.org/topic/146719-breakfast-2014/page-8?p=1960991#entry1960991)

 

 

Noodle soups:

• Chicken broth w/ carrots, celery, mee sua. (http://forums.egullet.org/topic/146914-lunch-whatd-ya-have-2014%E2%80%93/page-2?p=1956428#entry1956428) (http://forums.egullet.org/topic/146719-breakfast-2014/page-5?p=1957419#entry1957419)

• Quasi-prawn mee. (http://forums.egullet.org/topic/146719-breakfast-2014/page-4?p=1955183#entry1955183)

• "Hot & Spicy Flavor Instant Vermicelli", gussied up. (http://forums.egullet.org/topic/146719-breakfast-2014/page-4?p=1955679#entry1955679)

• Miso soup w/ fresh spinach. (http://forums.egullet.org/topic/146719-breakfast-2014/page-5?p=1957043#entry1957043) (scroll down)

• "Instant Noodles Artificial Hot & Sour Shrimp Flavor" with other stuff. (http://forums.egullet.org/topic/146719-breakfast-2014/page-6?p=1958108#entry1958108)

 

 

 

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Pureed pumpkin soup – Simmered potato, ginger, onions, garlic, and jalapenos with turmeric. Added pumpkin puree, buzzed with a stick blender, and seasoned with lime juice and salt. Sizzled cumin seed, crushed fennel seed, and crushed fenugreek seeds in hot oil and added to the soup.  I added a slug of half-and-half to mine; Mrs. C had hers as is.

 

Doesn’t look like much but packed lots of flavor. I need to remember this recipe when opportunity arises to make a non-traditional Thanksgiving or Christmas soup.

 

The inspiration for this soup was a friend recommending pumpkin puree to help with our 18-year old dog’s digestion. The dog wanted nothing to do with the pumpkin puree, and we happened to have some ginger and chiles . . . waste not, want not.

 

Or to look at it another way - we ate food that the dog rejected. :rolleyes:

 

p870728802-4.jpg


Edited by C. sapidus (log)
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I love this soup on cool days. It (or variations of it) help clean out leftover produce, also. 

 

Sauté onions, garlic in some olive oil. Add 'curry-type' seasonings or blends - sometimes I make it a bit hot with extra cayenne or red pepper flakes. Add chickpeas (I often have some in the freezer), chicken or veggie stock, fresh or canned tomatoes. Possibly carrots. Spinach or beet greens (this one had both). Possibly a bit of tomato paste. 

 

IMGP2598.JPG

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