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SOUP, SOUP, SOUP

Wife wants homemade soup,I'm looking for that ultimate soup that makes everyone go mmmmmm when that first spoonful enters the mouth. Please share yours.

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  1. I just LOVE Pasta Fagioli - I use Giada recipe but add a nice sausage or keilbasa to hearty it up:
    http://www.foodnetwork.com/recipes/gi...

    And this really great crab corn bisque makes me go mmmmmm:
    http://allrecipes.com/recipe/corn-and...

    I haven't made this yet, but dieing to:

    Thai Curry Seafood Bruschetta
    Serves 4

    2 tbsp olive oil
    1 1/2 cups diced plum tomatoes
    1 tbsp fresh ginger, minced
    3 cloves garlic, minced
    2 (15 oz) cans coconut milk
    1 1/2 tbsp red curry paste
    3 lb assorted seafood
    1/4 c fresh cilantro, chopped
    salt to taste

    In large pot, heat olive oil over medium high heat. Add tomatoes, ginger, and garlic, and saute for 1 minute. Add coconut milk and curry paste, stir well, and bring to a boil. Add seafood and lower heat to a simmer. (It may be necessary to add seafood in stages, judging by how fast it cooks - please see chart at the end) Simmer until seafood is done. Add cilantro, stir well, and served with crusty bread.

    Have fun!

    1. white bean & rosemary soup - I can live on the stuff, and I am not a big bean fan.

      3 Replies
      1. re: elfcook

        Me too! I use a Williams Sonoma recipe that I'm sure I've "tweaked" through the years. It is so healthy, really low fat, but then I always need to top it off with some freshly grated Asiago.

        1. re: Barbara76137

          could you share the recipe?? please and thanks.

          1. re: joshhead

            I will make sure I post it. At this point, I rarely measure anything so I need to go back to the basic recipe since I don't want you to try to follow my "ramblings".

            The recipe that is in my head is something like 'chop up carrot, celery, brown onion and add to big stock pot that has olive oil over medium heat. Sweat this and add S&P. Take the beans that have been soaking overnight and add them'........SEE WHAT I MEAN? :) No exact measurements or times. I use either chicken or vegetable stock, not sure how much fresh rosemary I use since I grab it off of my balcony. Dump in some white wine, use the immersion blender to thicken the soup toward the end.

            It is really easy and that is probably why I've made it so many times.

      2. Avoglemono--mmmmmmmmmmmm!

        Here's the recipe I use from Cooking Light:
        http://find.myrecipes.com/recipes/rec...

        15 Replies
        1. re: kattyeyes

          I'm making this today! Sounds perfect. I have about two GALLONS of turkey stock and want to use at least some before I freeze. Does this reheat marginally ok? It's just me here for a few more days and I'd like to make a full recipe. Thanks, k-eyes.

          1. re: c oliver

            Hey there, you--yes, it reheats just fine. Enjoy! :)

            1. re: kattyeyes

              Two days late as usual. But I'm finishing my first LARGE mug of this. ATTENTION OP: I think this may be the best soup I've EVER eaten!!!!! I didn't have dill so left that out. No problem. If I hadn't had a carrot (which I frequently don't) I'd have left that out also. This is just so full of flavor I can hardly stand it :) My husband's coming back in town tomorrow but I have a feeling that pot will be empty by then. Oh, KE, you'r the best :) Thanks a mil.

              1. re: c oliver

                I was just wondering how this came out for you--GREAT! So glad to hear. :)

                1. re: kattyeyes

                  Just had another 1/3 mug --- they're BIG mugs. I'm in heaven. This probably wouldn't freeze because of the eggs, would it?

                  Continue with computer problems. New card is supposed to arrive Fedex tomorrow. More soon.

                  1. re: c oliver

                    We've never made so much that we froze it, but I know you have lots o'turkey stock on hand. Will check with mom and let you know later on, but my guess is it wouldn't be great in the freezer.

                    1. re: kattyeyes

                      Just packaged up all the turkey stock for the freezer. 14 cups plus the soup plus another cup or so. With homemade stock this good, I wouldn't even need the chicken in that soup. It's like chicken hollandaise soup, isn't it??? And orzo is one of m all-time faves.

                    2. re: c oliver

                      Nope Avgolemono does not freeze well, and you have to be careful reheating it or it will break down into coagulated lumps. Ugly!

                      Just for the record, the traditional Greek avgolemono is made with rice, but I SO love orzo! It will also have the added advantage of a little more thickening action than most rices have. A traditional "old country" Greek method for making avgolemono, just in case either of you are besieged by a desire to do things the hard way, is to boil a roasting hen to make your stock. Yes, you add carrots and onions to the pot. Then you remove the chicken to a roasting pan and roast it in a hot oven to crisp up the skin (I season the skin well) while you make the avgolemono with the stock. The carrots are served with the chicken. It ends up making a complete meal with a bit of salad added.

                      The day before our final night in Greece, our landlord's early teen daughter came to visit us with her pet rooster in her arms and invited us for dinner the following night. In Greek village tradition, it was a great honor not only to be invited for dinner, but to meet the feast before he gave his all. He was a truly gorgeous bird, and I felt so guilty that it was her pet, but she was quite proud and happy with her very loving sacrifice. The rooster was meltingly delicious! It's a very special memory that will be with me always.

                      1. re: Caroline1

                        Thanks, C1, for the tips and especially for sharing a nice story and a wonderful memory for you.

                        1. re: Caroline1

                          Just wanted to report back about reheating. The first time I did a mugful and did it in the MW at 50% power, stirring every 30 seconds. Worked fine. Then reheated the last of it in a pan on very low heat til quite hot and again it was fine. C1, I appreciate the tip. I'm sure the slow reheating was the key. And, yes, I just can't think that freezing would be successful. So, dang it, we'll just have to eat it ALL up everytime :) YAY!

                          1. re: Caroline1

                            I'm reading my Best of Bridge and on page 67 it is the recipe for Avgolemono soup.
                            It states chicken or turkey broth, long grain rice, salt eggs lemon juice sliced lemon.

                            This potato soup knocks my sox off and puts pounds on too, but it's really wonderful in flavor, decadent but wonderful.

                            http://allrecipes.com/Recipe/Restaura...

                            1. re: iL Divo

                              Isn't avgolemono pretty standard? Here's an epi one. I've really not seen much variation.

                              http://www.epicurious.com/recipes/foo...

                              1. re: c oliver

                                One big difference is some put the eggs in whole, and some separate and whisk the whites before adding. I myself never heard of yolks only. Also never heard of rice in it, always use orzo. So there's 3 or 4 differences right there.

                2. re: kattyeyes

                  I made this last night. It was delicious. Even my younger child -- the picky eater -- liked it. I didn't tell her there were eggs in it.

                  1. re: kattyeyes

                    I've come to love an herbacious avgolemono with white pepper and a bit of saffron. Also, quinoa substitutes very nicely for rice or orzo and is healthier than either.

                  2. Curried butternut squash, but roast the squash before making the soup.

                    1. My favorite soup is from the New England Soup Factory, Roasted Red Pepper and Corn Chowder. It has amazing veggies and flavors. When I made it the first time, I invited some people over for an impromtu lunch. It's makes so much that I wanted to share. Everyone agree..........just wonderful!

                      3 Replies
                      1. re: mcel215

                        Wow, I better update. :)

                        Ribolitta, from Proud Italian Cook's blog, yummo.

                        1. re: mcel215

                          I'm wondering if anyone ever made or tried the Black Bean with Sausage soup from the New
                          England Soup Factory? I want to make a black bean for Halloween and that one sounded pretty good.

                          1. re: LinderK

                            I have a group of friends who have this book as well as myself. None of us have tried the Black Bean with Sausage, but every soup I have made was excellent. My favorite is the Corn and Roasted Red Pepper Chowder.