603778 Sat Mar 14 15:32:16 -0700 2009 104 31 Home Cooking 0 4505107 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. Sat Mar 14 15:32:17 -0700 2009 43855 sdv231 1 4505192 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/giada-de-laurentiis/pasta-e-fagioli-recipe/index.html And this really great crab corn bisque makes me go mmmmmm: http://allrecipes.com/recipe/corn-and-crab-bisque/Detail.aspx?src=etaf 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! Sat Mar 14 16:04:41 -0700 2009 4505107 49588 lexpatti 1 4505221 white bean & rosemary soup - I can live on the stuff, and I am not a big bean fan. Sat Mar 14 16:14:35 -0700 2009 4505107 249405 elfcook 1 4505331 Avoglemono--mmmmmmmmmmmm! Here's the recipe I use from Cooking Light: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1142015 Sat Mar 14 17:13:20 -0700 2009 4505107 249664 kattyeyes 2 4506551 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. Sun Mar 15 09:00:00 -0700 2009 4505331 131001 c oliver 3 4507410 Hey there, you--yes, it reheats just fine. Enjoy! :) Sun Mar 15 15:15:30 -0700 2009 4506551 249664 kattyeyes 4 4513740 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. Tue Mar 17 12:47:04 -0700 2009 4507410 131001 c oliver 5 4513748 I was just wondering how this came out for you--GREAT! So glad to hear. :) Tue Mar 17 12:48:57 -0700 2009 4513740 249664 kattyeyes 6 4513889 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. Tue Mar 17 13:29:31 -0700 2009 4513748 131001 c oliver 7 4513901 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. Tue Mar 17 13:33:04 -0700 2009 4513889 249664 kattyeyes 8 4513953 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. Tue Mar 17 13:48:38 -0700 2009 4513901 131001 c oliver 7 4514098 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. Tue Mar 17 14:23:26 -0700 2009 4513889 112096 Caroline1 8 4514215 Thanks, C1, for the tips and especially for sharing a nice story and a wonderful memory for you. Tue Mar 17 15:09:03 -0700 2009 4514098 131001 c oliver 8 4520702 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! Thu Mar 19 17:09:58 -0700 2009 4514098 131001 c oliver 1 4505474 Curried butternut squash, but roast the squash before making the soup. Sat Mar 14 18:07:21 -0700 2009 4505107 245669 rememberme 1 4505510 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! Sat Mar 14 18:23:08 -0700 2009 4505107 15691 mcel215 1 4505554 This is my mother's recipe for lentil soup and the way I always make it: 2 cups red lentils 5 cups water 1 large red onion, diced juice of one lemon (or more depending on how lemony you like things) Salt, pepper, cumin 1. Rinse the lentils thoroughly in several changes of water. I usually leave them to soak for a half hour or so. 2. In the meantime, saute the onions (medium low heat) in vegetable or light olive oil until soft and slightly caramelised. 3. Bring lentils & water to the boil, then reduce heat to simmer and cook till lentils are soft, around 10 minutes. 4. Throw in onions, cook on lowest heat with lid on until everything is mushy. If soup gets too thick you can add some water. 5. Blend. I usually leave it to cool for a while first, because hot liquid + blender = a big mess, but if you have one of those wand things you can just do it right away. You want a nice smooth consistency. 6. Add lemon juice, salt and pepper to taste, and plenty of cumin, at least a half teaspoon or so. 7. Heat well before serving. Goes well with nice crusty bread and perhaps a dollop of thick greek style yogurt added to the soup. Sat Mar 14 18:47:26 -0700 2009 4505107 224715 dxs 2 4524663 I have had something similar but with lime juice instead of lemon and with added chopped chilis floating around. I love red lentil soup! Sat Mar 21 04:49:22 -0700 2009 4505554 213547 cathodetube 1 4505700 THE ultimate soup? There is no such thing. It all depends on what you're hungry for right now or what season it is. Icy gazpacho on a hot summer day is perfect. Potato/ham/green bean soup for the fall. Hearty minestrone with meatballs and pasta for winter. Fresh pea or asparagus for spring. Here's E-Gullet's starter 2009 soup list, with links to 2008 and prior years. Everything from coconut creme soups to spicy seafood to vegan to meat-based. http://forums.egullet.org/index.php?showtopic=121060 I love having soup containers in the freezer. Just remember, potatoes do not freeze well, and I've had equally bad results with cauliflower. Sat Mar 14 20:06:48 -0700 2009 4505107 84890 nemo 1 4505834 Jewish Penicillin - my family's version. Chicken Soup with Root Vegetables and Matzo Balls. It's instant comfort and instant "mmmmm." Sat Mar 14 21:20:20 -0700 2009 4505107 152043 TampaAurora 1 4505963 I make lots of soups but the one that always leaves the bottom of the pot shining clean is the super-easy split pea soup. Sweat a diced onion and carrot or two in the bottom of a stock pot, add a ham hock if you like, then pick over and rinse a pound or two of split peas. they're nearly as cheap as air! Add the appropriate amount of water or chicken stock indicated on the split pea package and set to boil, then reduce to a simmer and cook uncovered. Ignore the time the package states. Either boil until tender, then puree in a blender, or boil until everything breaks down into a creamy texture. Both ways work fine. Sometimes I toss in some herbs, such as thyme or oregano or even lavender (or French "herbs de Provence"). I add salt and pepper toward the end of cooking time to be sure the salt isn't concentrated by any reduction that takes place, and when using a ham hock, they can add enough salt without adding any more. You just have to play it by ear. Sometimes I top the bowls off with a sprinkle of bacon crumbs or a dollop of sour cream, and a little corn bread on the side is wonderful. I've never had a guest eat only one bowl! Sat Mar 14 22:34:20 -0700 2009 4505107 112096 Caroline1 2 4506138 Mother would put a little celery in there, too. More often than not, she would do an open-face melted cheese on toast thing to go with it. A little coleslaw or Waldorf salad on the side made for a supper that the hired hands really liked. For my split pea soup, I put in half a bay leaf (they're strong!) from the tree down the street. Sun Mar 15 04:16:01 -0700 2009 4505963 13619 Sharuf 3 4587490 Another ham and split pea soup lover here. I like this recipe which calls for the addition of milk and cream (I'm a sucker for cream in anything). http://www.greenbeansnmore.com/bestsplitpeasouprecipe.html Sat Apr 11 12:22:47 -0700 2009 4506138 50258 Axalady 4 4635323 Neat website and I love that soup recipe - gonna make it this weekend. Tue Apr 28 07:43:09 -0700 2009 4587490 253735 bayoucook 1 4506000 Good soup needs good stock, study that process, and fresh fresh fresh ingredients. My wifes onion soup Sweat 4 large Sweets (We live in WA so we get in season Walla Wallas) in an iron skillet. 2quarts Chicken stock 2 cups white wine clove garlic Thin loaf of bread, cut like you're making bruchetta Brown i clove garlic in olive oil in stock pot, add stock, cooked onions. check salt. and season to taste Toast bread Pour soup into bowl, float toast and cover toast with some high quailty cheese, Gruyere is good, but go local and to your taste I wouldn't do a strong, hard cheese with this, but you know what's available near you. Broil until cheese is melted, serve immediately The trick that I have left out is making the stock. That's the key to this recipe, and I'm gonna let you figure it our on your own. Sat Mar 14 23:13:20 -0700 2009 4505107 274513 wallyz 1 4506195 Not really a soup, but Chicken Gumbo. Love the recipe in The Joy of Cooking. You brown the chicken first, then make the roux in the drippings. Delicious. Sun Mar 15 05:43:04 -0700 2009 4505107 253735 bayoucook 1 4506720 Yesterday's creation was very nice - squash with orange zest and juice simmered with a variety of dried chilies and herbs. Sun Mar 15 10:13:32 -0700 2009 4505107 155034 alwayscooking 2 4507598 Cioppino Real french onion soup Real consumme Bean or pea soups Soup made with a single freshest vegetable Sun Mar 15 16:30:18 -0700 2009 4506720 155034 alwayscooking 1 4506727 i just made this Creme of Asparagus a few nights ago and it was a hit--easy and super-tasty: http://www.epicurious.com/recipes/food/views/Cream-of-Asparagus-Soup-Creme-Dasperges-104746 Also, I've been making my own "Asian-inspired Chicken noodle" for lunch lately--quick as it gets... I buy the pre-packs of Udon noodles in the refrigerated deli section at the market. Toss the packets of "seasoning"--ie MSG. Instead make a broth from 2:1 Better than Boullion and Miso paste + 3 cups water. Bring to boil, add udon, chicken or tofu, mushrooms, green onions and/or chard. SO good!!! Sun Mar 15 10:15:54 -0700 2009 4505107 244696 tundrah 2 4511069 Yum -- Cream of Asparagus. What a treat! Mon Mar 16 17:29:38 -0700 2009 4506727 245669 rememberme 2 4511453 sounds good - I like this Asparagus soup from Epicurious: Crema di Asparagi Allo Zafferano http://www.epicurious.com/recipes/food/views/Crema-di-Asparagi-Allo-Zafferano-101057 We were just exclaiming at dinner that it's almost asparagus season and that we should eat it every single day while it's available here locally. YUM! Mon Mar 16 19:19:18 -0700 2009 4506727 42513 Mawrter 3 4513484 We live in Souhern Oregon part of the year and I always look forward to asparagus season too. Always swear I'm not going to eat it except local. Then I break down later in the year and am always disappointed. Tue Mar 17 11:49:17 -0700 2009 4511453 131001 c oliver 1 4506908 What a tough question like being asked my favorite food. First would be French Onion Soup-(my version) with sherry toppers Matzo Ball Soup with homemade chicken broth and chicken chunks Creamy spicy garbonzo bean soup Split Pea & ham Navy Bean soup with ham hocks Large Lima bean soup with smoked pork chops Creamy French Vegetable Soup and French Bread Won Ton Soup made with homemade chicken broth Sun Mar 15 11:41:42 -0700 2009 4505107 50431 chef chicklet 1 4507184 The butternut squash soup recipe with a Fuji apple as one ingredient. Sun Mar 15 13:37:57 -0700 2009 4505107 10483 Joebob 1 4507712 Red lentil soup (onion, garlic, carrot, bay leaves, red lentils) with lots of oregano, rosemary and lemon juice. Cook, puree (or not). Serve topped with crumbled feta. Sun Mar 15 17:14:33 -0700 2009 4505107 131149 Jetgirly 2 4508138 I love making soup and the best tip I can give is make your own stock- homemade chicken stock is much better. Makes a huge difference in the final product. I love carrot ginger soup. Homemade wonton with asian broth Sopa de Lima coconut curry chicken soup creamy vidalia onion egg drop soup pasta e fagoli Sun Mar 15 20:04:20 -0700 2009 4507712 134437 salsailsa 3 4508159 I'll strongly endorse your stock tip - it's the incredible, fundamental beginnings of everything wonderful about soup, stew, and anything requiring chicken, beef/veal, vegetable flavors. And most everything will taste good from this start. Sun Mar 15 20:10:59 -0700 2009 4508138 155034 alwayscooking 4 4508216 I have approx. two gallons of turkey stock (from a fresh, uncooked carcass) in the fridge right now. My mind just twinkles when I think about the possibilities. Sun Mar 15 20:44:15 -0700 2009 4508159 131001 c oliver 5 4634626 I might be a bit confused, but I know when I make stock, I brown the bones in the oven beforehand. Is uncooked better? Mon Apr 27 21:09:50 -0700 2009 4508216 264146 kubasd 6 4635313 Sorry, I kept that too short (soooo not like me!). I bought a little turkey to make ground turkey. After removing the meat, I roasted the carcass and THEN made the stock. Also broke it up as others recommended that. It was great. Just made another batch of chicken stock in the slow cooker. Tue Apr 28 07:39:47 -0700 2009 4634626 131001 c oliver 1 4508936 Thanks for all the great suggestions Mon Mar 16 07:59:24 -0700 2009 4505107 43855 sdv231 2 4630149 I love a kale soup I make with chicken or vegetable stock or broth, smoky sausage, kale of course, chick pease, red peppers, onions, mushrooms, carrots, celery, parsnips and diced potatoes. Garlic, seasoning etc and diced tomatoes. It is very hearty great flavor and I love to serve it over a great baguette with melted cheese (one of my favorite tricks or a good slice of toasted garlic bread. You can also add some eggplant which is very good. Honestly I use a mix of my favorite vegetables but above are usually what I use most often, You can add more beans if you want. It is want of my favorites with fresh thyme, parsley and fresh summer/spring vegetables and a spicy sausage. Sort of a spring comfort food. Sun Apr 26 13:00:22 -0700 2009 4508936 232829 kchurchill5 1 4513806 We had this chicken soup variant at a Polish restaurant and now I make it at home: either add mashed potatoes to homemade chicken stock or cook potatoes in it until they fall apart so that the stock is slightly thickened and potatoey. Add plenty of dried dill. Other good soups I don't think were mentioned here are Cuban black bean with sherry, New England clam chowder, shrimp bisque, gumbo, and in hot weather, gazpacho . And a restaurant here used to serve Lasasna Soup, thick tomato with basil and oregano and full of pieces of wide noodle, chunks of Italian sausage, and gobs of floating cheese. Tue Mar 17 13:06:03 -0700 2009 4505107 15521 Querencia 1 4513868 I have 79 soups on hand and many variations. What are you looking for? Roasted butternuts and fennel topped with blue cheese and toasted baguettes with melted gruyere and fried onion rings A roasted corn and tortilla soup Fresh onion and mushrooms creamed soup The typical ... broccoli, cauli, chicken, beef, beer cheese etc. Artichoke and fennel with roasted potatoes Crab, shrimp and lobster bisques made with a twist of fresh diced potatoes and fresh pancetta and roasted onions Fresh scallops and tomato Sweet potatoes and roasted turkey and apples Kale, cannellini and fresh vegetables with chorizo Creamed roasted romato with fresh fennel and topped with fried mushrooms Zuchinni and tomato bisque zuchinni and mushroom with fresh tomatoes and spinach Potato and corn in a light arugula broth Chicken and potato with spicy sausage and spicy chili beans Spicy bean and roasted tomatoes Beef and white beans with spinach and asian flavoring Ground beef, potatoes, cheese and potatoes in a light broth topped with a great tomato relish served over crunchy baguettes Creamy leek and potato soup, topped with fresh roasted chicken Ham, white beans, leeks in a creamy broth over soft biscuits Black beans, bacon, lots of peppers and a rich broth served over grilled polenta with a roasted onion salsa. Ok the list goes on and on, see anything you like, just let me know I will be glad to post. I wrote a book, just locally and minimal distribution Not electronically unfortunately, one of these days with 100 soups ... Be more than happy to post anything. Beef, chicken, seafood, veggie, vegan, cream, bisque, broth or not. Name it? Tue Mar 17 13:23:39 -0700 2009 4505107 232829 kchurchill5 2 4524651 I made some turkey stock for the first time after Christmas. Then froze it. What can I put in it?? Any suggestions gratefully received. Sat Mar 21 04:11:24 -0700 2009 4513868 213547 cathodetube 3 4524883 Try kattyeyes chicken, orzo, lemon above. It's fabulous. I made it with my turkey stock also. Sat Mar 21 07:26:47 -0700 2009 4524651 131001 c oliver 4 4524912 i like turkey stock with white beans, maybe some escarole. the lemon perks it up, and takes away some of the turkey gaminess. Sat Mar 21 07:42:33 -0700 2009 4524883 105717 alkapal 3 4525176 1. Cannellini and Kale Soup 1 lb cannellini beans pre soaked; 1 lb of thin sliced keilbasa or any smoked sausage of your choice. Turkey sausage is good, your favorite; 4 carrots diced; 4 medium potatoes, skinned and diced; 1 lb kale chopped; 5 cups stock; 2 medium onions diced; 2 tablespoons olive oil to saute vegetables; 4 teaspoons minced garlic; Salt and pepper to taste; 1 bay leaf, 1 teaspoon fresh rosemary 2. Butternut Squash Soup 1 1/2 lbs butternut squash roasted cut in cubes; 2 leeks, about 2 1/2 cups whites and greens; 1 red bell pepper diced ; 5 cups chicken or turkey stock; 3 teaspoons of minced garlic; 4 slices of bacon diced and sauteed; 2 teaspoons cumin; 2 teaspoons fresh thyme and 1 teaspoon fresh rosemary; dash of chili flakes and 2 bay leaves; salt & pepper to taste; 1 small container of heavy cream to thicken. 2 large chicken breasts baked or roasted and chopped fine. I like to top this soup with the roasted chicken and some fresh scallions and if possible 3. Creamed Wild Rice, Spinach, Wild mushrooms and Carmelized Onions 3 large onions thin slices; 1 large bag of baby spinach; 1 lb of mixed wild mushrooms or you can use just crimini if you want, just thin sliced; 3 cups of pre cooked wild rice; 3 slices of maple cured bacon diced; 5 cups of turkey stock; butter to carmelize the onions; 1 - 2 small containers of heavy cream; 2 teaspoons fresh rosemary; 1 teaspoon fresh thyme; salt and pepper to taste; topped with toasted pecans and sauteed bacon 4. Pastas: I love to get a small turkey breast and pan sear and then finish in the oven, takes no time and be cut and used in many dishes. I love whole wheat linguini, some sauteed wild mushrooms, onions, a little marsala, chopped up turkey from your turkey breast, some turkey stock, rosemary, s/p, and just a little butter and just a little cream to thicken, very little. Top with some fine chopped walnuts and grated fontina cheese. Same thing with the turkey breast, but this has couscous with a greek flavor. I make the couscous with the turkey stock and then add in the chopped turkey, olives, feta, roasted red peppers, onions, artichoke hearts, scallions, pretty much anything you want. Serve cold. 5. Cook any rice or couscous or risotto in stock. 6. I like to make a simple light soup. A little orzo, some fresh veggies like wild mushrooms, scallions, some diced potatoes and some thin sliced squash, fresh herbs and the stock. It sounds very simple but it is really good. Serve with a nice toasted baguette on top with some melted cheese. I make this for lunch some times. Just some easy and quick and with a light sandwich it tastes great. It isn't hearty but warm and satisfying. 7. Great for gravy. Grilling chicken and need gravy. Take some onions and saute in a pan with a touch of garlic, deglaze with a little wine and then add some of your stock. Add some fresh herbs and thicken and you have an amazing gravy. 8. Make a chicken pot pie or turkey pot pie using the stock, nothing better for me. And use chicken instead of turkey or make it all veggie. 9. Creamy leek and potato soup, topped with fresh roasted chicken or turkey. Roasted onions, leeks, potatoes and all cut up and added to turkey stock, some rosemary, thyme, salt and pepper and puree 1/2, leave the other chunky. Add some chopped sauteed pancetta and some diced turkey or chicken. Mix the puree with the chunky, the pancetta and turkey or chicken and then reheat, add the cream and serve with topped rye croutons. ------------------------------------ Ok, enough. Any questions, please just post back and glad to clear up you can always email me kchurchill5@comcast and on my profile as well. Enjoy! Sat Mar 21 09:50:33 -0700 2009 4524651 232829 kchurchill5 2 4555261 I need some good vegan soups...... I eat soup every day, but it gets expensive to buy it. I made a batch of some delicious veggie barley soup last year (threw in some chipotles in adobo for some heat), but was eating it for 6 months. I'm most likely going to be the only one to eat it, as i live with meat and potatoes (and bland at that) folks, so if it's a recipe I can scale down, that's all the better. TIA Tue Mar 31 14:09:13 -0700 2009 4513868 264146 kubasd 1 4514021 This time of year I love a good butternut squash soup -- this is one of my favorites: http://savour-fare.com/2009/03/09/butternut-squash-with-vadouvan/ Tue Mar 17 14:05:01 -0700 2009 4505107 10669 Amuse Bouches 1 4520799 I've got another one! My mom and I were busy in the kitchen today, hacking a recipe I found on Epicurious. We came up with a way to get around using three cups of heavy cream and 3 cups of shredded cheese and added Guinness, mustard and Cholula for extra flavor. Here's the final edit--WE LOVED IT--this totally tasted like a Reuben in soup form. I ate more than my fair share today! And if you have leftover corned beef from an earlier meal this week, what better time than now to give it a try? REUBEN SOUP 1 small onion, diced 1 stalk celery, diced 3 tablespoons butter ¼ cup all-purpose flour 2 cans beef broth 1 cup Guinness 1 cup corned beef, shredded 1 cup sauerkraut, rinsed and drained 1 cup milk 1 can evaporated milk (12 oz.) 1 cup light cream 8 oz. Swiss cheese, shredded 1 tablespoon Dijon mustard 1 tablespoon Cholula (or hot sauce of your choice) Slices of toasted rye bread, cut in half, for garnish In a large saucepan or pot, cook onion and celery in butter till tender. Stir in flour to form a roux. Stir in broth and bring to a boil. Reduce heat to low and simmer for 5 minutes. Stir in corned beef, sauerkraut, milk, evaporated milk and cream along with 1 cup of shredded cheese. Continue to cook and stir on low for about 30 minutes or until slightly thickened. Add Guinness, mustard and Cholula. Ladle soup into ovenproof bowls. Top each bowl with a slice of toasted rye; sprinkle additional shredded Swiss on top. Broil until cheese melts. P.S. We also made an Irish Car Bomb Cake and, forgive the obvious pun, IT WAS KILLER! P.P.S If anyone does try this, I would love to know if you thought it was as out-of-this-world as we did. ;) Thu Mar 19 17:42:10 -0700 2009 4505107 249664 kattyeyes 2 4520886 Girl, I am buying a corned beef tomorrow and making this. It sounds to die for. And, of course, you have the highest credibility with me. Lordy, that sounds good. How are ya, BTW? Got my new card and am back online. YAY. Thu Mar 19 18:29:39 -0700 2009 4520799 131001 c oliver 3 4520934 WOOHOO! I hope you guys love it. I spent much of the afternoon going on and on about how good it was (does anyone else do that over really good food?). ;) Then, of course, I couldn't wait to get home and document it here on CH. Glad you are back in biz (even if the site seems to be up & down--see tech page). BTW, the real kattyeyes even got up on my lap and tried to lick the frosting off of my piece of car bomb cake as I was eating it tonight! Latah, girlfriend! Thu Mar 19 18:48:30 -0700 2009 4520886 249664 kattyeyes 4 4520953 I'm actually having trouble getting onto aol not here. Or else I would send you an email --- you KNOW what it would say :) Thu Mar 19 18:55:43 -0700 2009 4520934 131001 c oliver 4 4520969 I'm making mine tomorrow. Mom won't let me wait. It is a great soup. Glad you enjoyed yours. I will certainly love mine. But hey corned beef and cabbage how can you go wrong?? :) Thu Mar 19 19:01:16 -0700 2009 4520934 232829 kchurchill5 2 4520913 I posted one like this the other day, almost identical, but I use heavy cream. I have been making it for about 30 years. I love it. I use pumpernikle baguettes or croutons in mine. It is amazing. You can also just use the boiled or braised cabbage leftover rather than sauerkraut. It works just as good. My mom wouldn't be happy unless I made that, a reuben and corned beef hash. Three staples. Thu Mar 19 18:41:05 -0700 2009 4520799 232829 kchurchill5 3 4521086 Yep, I actually saw your recipe the other day which inspired me to try reuben soup as a concept. Then I googled around, found a recipe on allrecipes that seemed closer to a straight up reuben (no potatoes, carrots or fresh cabbage) and hacked that one to come up with what I posted above...here's what I found: http://allrecipes.com/Recipe/Reuben-Soup/Detail.aspx I know cabbage is cabbage, but from a reuben perspective, I like the idea of sauerkraut better than boiled cabbage leftover from boiled dinner. Just personal preference, of course. What we made today is kinda like an Irish sandwich riff on beer cheese soup (or cheddar 'n ale, depending on what part of the country you're from). http://www.elicannons.com/food/soups.html Thu Mar 19 19:51:02 -0700 2009 4520913 249664 kattyeyes 4 4521125 It's totally great!! I'm glad someone else is hooked. I love it. True ... I have used kraut when I make it sometimes, I just happen to have some leftover cabbage. Yep beer cheese is another favorite. I don't think you can go wrong with that soup. But I love corned beef and cabbage as you do. When I was married I had to cook it in the garage ... my ex couldn't stand the smell :) I made it quite a bit ... maybe why I'm divorced, lol. Thu Mar 19 20:04:59 -0700 2009 4521086 232829 kchurchill5 5 4521190 I hear ya...I was not so keen on gwumpkies when I was a kid and if we had had a garage then, I'd have wished mom were cooking them there. ;) It's so ridiculous, really. Why do I not particularly care for cabbage cooked in a boiled dinner, but I'm cool w/sauerkraut? Can't figure it out! BTW, do you add the shredded cheese to your soup, or just on top of the toasts? We have one cup of cheese in the soup, then extra for the top of the toasts. But the allrecipes one had three cups of cream (1/2 & 1/2), so thus it reminded me more of the beer cheese soup...plus the Cholula. I actually wanted Chipotle Tabasco, but there wasn't any at my mom's local store. Had beer cheese about 10 years ago in WPB, Florida, but up here they call it "cheddar 'n ale" at a local bar and make fun of me when I say "beer cheese" as if I didn't know what I was talking about and made something dippy up...you know "beer cheese!" Thu Mar 19 20:26:58 -0700 2009 4521125 249664 kattyeyes 6 4522061 gwumpkies, I loved them. I still do. My Dad and my ex were soooo anti cabbage, even cooking in the garage he said he smelled them. I too know others that like sauerkraut but not cabbage, you are not alone. I have added cheese before but usually just on my toasts or grated on the top, depending on which I use. I like the soup more without the cheese, but honestly, both work, just a bit of a different taste. I think I use less, but it depends on how bit of pot I am making. Mine usually isn't that creamy. I haven't used the tabasco in mine, I may have to try that. but I did use a little red pepper flake a few times to give a kick. As you I am sure recipes always change according to what is in the house. Cheddar n ale, why not just say beer cheese, just funny. Simple sauteed cabbage is great, but usually end up using the rest in my creamy cabbage soup. Diced potatoes, some sage sausage in small thin slices, roasted onions, cabbage, some fresh thyme simmered in the cream to infuse the flavor and some smoky gruyere. Then topped with crunchy fried smoky potato chips. I made this for a couple of dinner parties. (those I know who like cabbage) It is great and not hard at all. I think I cheated a couple of times and bought frozen diced potatoes when I was SHORT on time. I like to serve it with my grilled apple, brie and roasted pork sandwiches with a sweet au jus. Fri Mar 20 07:53:48 -0700 2009 4521190 232829 kchurchill5 7 4555277 I loooove gwumpkies, but I'm the only one in my family who actually eats the cabbage, lol. Everyone else just eats the meat and rice with the sauce. And yes, hte cabbage smell is atrocious, but my fave pierogies and the cabbage ones, mmmmm.... Tue Mar 31 14:15:54 -0700 2009 4522061 264146 kubasd 8 4634617 I've been fooling around with cabbage some because I grew up very anti-cabbage in a cabbage-loving family ... Most of what I've done and liked involves a very short cooking time. IMO, if it smells bad, it *IS* bad, so I've been re-engineering recipes to avoid that. :-) Mon Apr 27 21:02:57 -0700 2009 4555277 42513 Mawrter 9 4635318 I've heard about broccoli also that if you start to smell it, it's overcooked. Tue Apr 28 07:41:13 -0700 2009 4634617 131001 c oliver 8 4635305 I love them too!! Tue Apr 28 07:35:59 -0700 2009 4555277 232829 kchurchill5 2 4521829 kattyeyes, thank you for reuben soup recipe. reubens are my favorite sandwiches! Fri Mar 20 06:45:40 -0700 2009 4520799 105717 alkapal 2 4536949 It sounds amazing. What keeps the milk from curling with the sauerkraut? Wed Mar 25 10:00:55 -0700 2009 4520799 24468 chicgail 3 4586717 Ooh, sorry, Gail. I saw your question long after you posted it. I wonder if rinsing the sauerkraut does the trick? Though the original recipe only asks that you drain it (not rinse it--that was my mom's idea). I think the only thing that will start to make the soup separate is cooking it too high without stirring it--same as any other roux/white sauce. I posted it in the recipes section. http://www.chow.com/recipes/19715?tag=main_body;recipe-19715 Would love to hear if anyone has tried it. Will be making it again next week. Sat Apr 11 06:12:37 -0700 2009 4536949 249664 kattyeyes 2 4587336 Hey, it's been a while since I said I was going to make this but finally did it last night. If i've ever had a better soup than this, I can't remember it! But I think I said that about your chicken/lemon/orzo one also. I made corned beef plain just so I could make this. I changed very little. I did increase the amount of CB by maybe 1/3 and I used Jarlsberg instead of Swiss cause I have too many dang cheeses and was determined not to buy another :) I also toasted the bread on the panini grill and cut in quarters. I think the next time (today's lunch) I'll do as jfood does for his onion soup (next on my list) and use croutons. I would be nice to have a still crispy piece of bread with a spoonful of soup. Oh yeah, one other change. I used sliced cheese on top cause I wanted PLENTY of cheese. kattyeyes, this was so good and I think you so much. AND I can see this without CB and sauerkraut. Either replacement ingredients or as is. Tell your mom thanks also. Later, C Sat Apr 11 11:11:52 -0700 2009 4520799 131001 c oliver 1 4523369 I agree with Nemo, it depends on the mood. However I fall into the camp where I love soup in any form all the time. I could eat it every day. Seriously. Favorites include Minnestrone, Udon Chicken, Butternut squash with parmesean rinds, roasted vegetable, I could go on and on! The recipes are below: Phoo-D http://www.phoo-d.com/search/label/Soup Fri Mar 20 13:55:08 -0700 2009 4505107 226727 Phoo_d 1 4524941 funny thing happened this week as I wasn't feeling well and came home and dumped some chix stock in a pot, threw in some cabbage, spinach and get this - left over American Chop Suey. A few herbs and spices to open those sinuses and wallah!!! really really good stuff (I was surprised at how good). And I believe it cleared up my head cold too. Sat Mar 21 07:55:35 -0700 2009 4505107 49588 lexpatti 1 4525351 This winter, my new favorite is lamb barley soup. I purchased a fall lamb from a local farm and had two gigantic bags of meaty lamb bones. I roasted them for a couple hours, then boiled the bones with thyme, bay leaves, parsley, onion, carrot, celery for several hours. I picked the meat off the bones, and strained the broth, added new veggies and barley. I've made this five times this winter, and it is fantastic every time. Sat Mar 21 11:12:00 -0700 2009 4505107 179075 amymon 1 4528462 Here are some exquisite variations on a theme - chicken soup. http://ushgnyc.com/soup/_pdf/ushg_recipes.pdf Sun Mar 22 18:05:53 -0700 2009 4505107 32941 Rmis32 1 4528499 I use a whole roasted chicken from Costco with great success. Let it cool enough to tear apart into little pieces. To make a great quick soup base I simmer a yellow onion in a little evoo until it is translucent, add it to a cup or two of chicken broth in the blender. Blend it for about 30 seconds until it is free of chunks. Add this mixture to a pot of chicken stock with sliced carrots, celery, onion and your chicken chunks. Simmer for a few hours with a few bay leaves. Season with salt and pepper to taste and add your choice of pasta. I really like the very small sea shells in my soup. Cook until the pasta is right. Give this one a try, the onion in the blender makes all the difference. Sun Mar 22 18:21:45 -0700 2009 4505107 170865 imachimper 2 4528513 Since the chicken is already cooked, wouldn't it be better to add the chicken perhaps when you add the pasta? Sun Mar 22 18:27:46 -0700 2009 4528499 131001 c oliver 3 4534989 nope, the roasted flavor of the chicken can be tasted in the broth. Tue Mar 24 17:00:31 -0700 2009 4528513 170865 imachimper 4 4535143 I guess my point was that since the chicken is already cooked, doesn't cooking it for hours longer effect both the flavor and the texture of the chicken? (This was recently discussed on another thread and there were definitely folks on both sides of the question. When I make stock, I either remove the breasts once they're done and continue cooking or I let the whole bird go the whole time and then feed the chicken to the dogs.) Tue Mar 24 17:54:12 -0700 2009 4534989 131001 c oliver 5 4535923 I make my chicken stock from rotisserie chicken also. The flavor is amazing and the chicken (I remove the breast for another meal), is always tender. Wed Mar 25 02:13:39 -0700 2009 4535143 15691 mcel215 5 4634622 If I'm using a whole bird, I reserve the meat once it's cooked, and throw back all the bones and non-edible parts and let that simmer forever. If you want the flavor of the meat in the whole time, I recommend you use backs, necks, wings, and/or feet ... parts that are cheap and full of the inedible stuff that gives flavor and body. Also, you can make great stock from the carcass of a roast chicken (or parts). Search on "bone broth" and you'll find all sorts of goodness. Mon Apr 27 21:08:06 -0700 2009 4535143 42513 Mawrter 6 4635329 I just made chicken stock in the slow cooker (another thread) and removed only the breast meat at 160 degrees. It was a small cheap chicken. Got the stock, the breast meat, the schmaltz (?sp) and treats for the dogs for several days. Didn't feel I wasted anything. Plus, truth be told, I don't love dark meat so that really isn't a waste for me :) Tue Apr 28 07:44:47 -0700 2009 4634622 131001 c oliver 7 4637797 Cool! I'm all about making broth/stock in the slow cooker, too. Tue Apr 28 20:22:08 -0700 2009 4635329 42513 Mawrter 1 4536662 In my house we have been having Soup Tuesday all Winter long. I've used recipes from the New England Soup Factory cookbook and some of the COTMs, but last night I made a recipe called Pasta and Bean Soup from ''Tom Valenti's Soups, Stews and One-Pot Meals,'' (Scribner) Here's the link: http://www.nytimes.com/2003/12/10/dining/at-lunch-with-tom-valenti-for-grandma-with-amore.html?sec=&spon=&pagewanted=all It's not your average Pasta e Fagioli. I did make some substitutions and eliminated the pasta. I used kidney beans instead of cannellini and added leftover diced roast chicken. It was probably the best tasting soup we've had to date. DH had 3 bowls!! Wed Mar 25 08:50:51 -0700 2009 4505107 75332 Gio 1 4553330 I thought it was in this thread where I saw a recipe for butternut squash soup -- not the one with Indian spices, there's some creme fraiche at the end. Anyway, I'd never done anything with butternut squash before. NO ONE told me how hard they were to peel. There were 8 and I had to sit down and rest after doing a few. This is probably the first and last time for me. Mon Mar 30 23:30:27 -0700 2009 4505107 12520 walker 2 4553478 you can buy butternut squash frozen in chunks at trader joes, and frozen in just about any grocery store. here is the birdseye/c&w brand: https://www.birdseyefoods.com/inspiration/products/product.aspx?imcmd=-1&textkey=E9CE24A3C002&category=all&ban=0&brand=cw i've loved the c&w brand pepper melange, and the frozen chopped spinach. Tue Mar 31 04:32:24 -0700 2009 4553330 105717 alkapal 3 4553490 Butternut squash is also sold fresh peeled in plastic wrapped market trays, if you know what I mean. No peeling necessary and they're fresh! Tue Mar 31 04:41:14 -0700 2009 4553478 75332 Gio 4 4553498 my mom would always make acorn squash very simply, but it was so good (why haven't i made it in a long time???). no peeling involved. anyhow, she cut it in half, removed seeds, added some butter, water (a bit) and s&p. roasted till tender. eat by scooping out with your dinner spoon. mmmm. Tue Mar 31 04:47:42 -0700 2009 4553490 105717 alkapal 5 4553502 I do that too, Alka.... and add a small drizzle of Grade B maple syrup over top before roasting. Lovely! Tue Mar 31 04:51:51 -0700 2009 4553498 75332 Gio 2 4553869 I have a recipe on my site for butternut squash soup with parmesan rinds and creme fraiche that is excellent. The first time I peeled a butternut squash not only was it a total pain in the *ss but also I discovered I get a weird contact dermatitis and my skin turned orange and then peeled like crazy for the rest of the day. Despite all that I really loved the soup, so I've learned to wear latex gloves and peel the squash using a wide ceramic peeler instead of a knife. With a little practice it has become much easier to deal with. Hang in there - it is worth it! Phoo-D http://www.phoo-d.com Tue Mar 31 07:46:27 -0700 2009 4553330 226727 Phoo_d 3 4634627 Crazy! Thanks for reporting that -- my skin is seemingly always looking for some obscure pretext to freak out over, so I'm glad you shared that butternut squash can be a trigger for some. Mon Apr 27 21:10:55 -0700 2009 4553869 42513 Mawrter 2 4553996 I hope that you didn't use a peeler to remove the skin. Take a sharp knife and remove the neck and work the squash in two pieces. Place the cut side down of each piece and carve/chop the skin and the 1/4 in inner rind. It's like preparing a pineapple - there will be some loss. Tue Mar 31 08:20:04 -0700 2009 4553330 155034 alwayscooking 3 4554250 I usually use both a sharp chefs knife and a 4" wide ceramic peeler. I've found the combination of both works well. Prior to owning a ceramic peeler I used just the chefs knife. Tue Mar 31 09:32:36 -0700 2009 4553996 226727 Phoo_d 4 4554709 Yes, it was your recipe. I've pureed it and it's in the fridge; have not put in the creme fraiche yet. What's the brand of ceramic peeler and where to find? I wore a plastic glove ("borrowed from Dr. office) on my left hand since the other day -- don't laugh -- I got a painful paper cut on my left thumb. The right hand was ungloved and no ill effects. It's good to hear some places sell PEELED butternut squash. Tue Mar 31 11:39:34 -0700 2009 4554250 12520 walker 3 4634637 It's funny you say that, because after years of using a normal knife for peeling squash, I just got a new veggie peeler and thought I'd try it on the squash. It never occurred to me to use anything but a knife before, but the peeler worked great - far easier than with the knife and much less waste. Maybe a difference of technique, or equipment, or even anatomy! My new peeler is a Kuhn Rikon like this: http://www.cooking.com/products/shprodde.asp?SKU=102927 I don't think I'll try it on pineapples, though! ;-) Mon Apr 27 21:18:15 -0700 2009 4553996 42513 Mawrter 2 4559294 Yeah, they're not easy to peel, but if you don't own an Oxo peeler, you should. Best $7 ever. (also 8 butternut squash? I usually stop at 2. And I do also buy the precut ones but it gets expensive if you're going to use that much) http://wwww.savour-fare.com Wed Apr 01 17:55:27 -0700 2009 4553330 10669 Amuse Bouches 3 4559753 The recipe called for 8 lbs (which was 8 of them). Yes, it made a big pot. Somehow, I really didn't want to eat it -- looked like baby food. I gave some away and froze some others to give away later. I much prefer potato-leek soup. The ones I gave it to liked it well enough. Is the Oxo a ceramic peeler like mentioned above? Wed Apr 01 20:30:09 -0700 2009 4559294 12520 walker 4 4559867 No, the Oxo is just a heavy-duty metal one with a very ergonomic handle. They make a model with replaceable blades, too. It's the sharpest, easiest-to-use peeler I've ever had. I think a ceramic peeler would be a bad choice for hard squash. They are brittle, and I think the flesh could bend and break the blade. Wed Apr 01 21:25:30 -0700 2009 4559753 130151 dmd_kc 4 4573427 I'm sorry it didn't turn out for you. The consistency is definitely thick and smooth - which in the dead of winter can be nice. You must have been using squash that are on the small side, in the photo I show three squash and that is all it took to reach just under 8lbs before peeling. If I could find pre-peeled and cut squash around here I would definitely consider going that route. Peeling them is a pain. Mon Apr 06 18:45:35 -0700 2009 4559753 226727 Phoo_d 5 4573933 I did enjoy the creme fraische, my first time with it. I scooped some out with tortilla chips. Mon Apr 06 22:47:46 -0700 2009 4573427 12520 walker 4 4635317 I make a butternut squash soup with Kale scallions carrots and potatoes. It is a creamy butternut squash soup base but has some nutmeg, allspice, brown sugar, some shredded potato and carrots and then fresh kale. A whole different way if you aren't a big fan of baby food like soup. But I know what you mean. It combines some brandy and sweetier flavors but the kale adds a nice balance. I love it. The potatoes also add a milder flavor Also make a tomato and butternut squash soup, some onion, cream, and stock served with some fried pancetta and fresh chopped sage. Tue Apr 28 07:41:04 -0700 2009 4559753 232829 kchurchill5 1 4555421 If you've never made a Spanish almond/bread gazpacho, you'll definitely experience one of those "wow" moments when you first taste it. This recipe is good: http://www.epicurious.com/recipes/food/views/Malaga-Almond-Gazpacho-106877 I like it a bit more garlicky than this sometimes. It's a huge hit with food fans. Tue Mar 31 14:55:46 -0700 2009 4505107 130151 dmd_kc 2 4556321 I've saved this and look forward to fixing it in a few weeks when it's warmer here. Never seen anything like it. Thanks. Tue Mar 31 20:04:04 -0700 2009 4555421 131001 c oliver 2 4574070 Love the white gazpacho. Spent a 2 week holiday in Andalusia trying different versions in various restaurants. Tue Apr 07 03:01:18 -0700 2009 4555421 213547 cathodetube 1 4630121 Today I made this Turkey Mulligatawny recipe from Chow http://search.chow.com/search?query=mulligatawny&type=Recipe It's fantastic. Sun Apr 26 12:49:00 -0700 2009 4505107 50258 Axalady 1 4630155 Shrimp bisque, served with skewers of fresh mango and shrimp in the soup is great with a crouton baguette with a herbed cheese grilled Or my creamy low fat potato soup topped with fresh shredded beets and carrots or fresh bacon and onions. Or my third favorite, cauliflower cheese beer soup. A lighter version of beer cheese made with fresh veggies and herbs served with fresh pumpernickle croutons or small tomato and pancetta grilled cheese sandwiches. Sun Apr 26 13:03:28 -0700 2009 4505107 232829 kchurchill5 1 4631323 They switched over from heat to AC in my building so I’ve been cooking all weekend to offset the chilly temperatures. Yesterday I made black beans. They turned out fine but I was a little heavy handed with the hot chili powder thinking that since I’d had the jar for over a year it had lost its punch. I thought making a soup might be a good use for some of the beans. Since I made a mountain of beans I wanted something more soup with beans instead of bean soup. This is what I cam up with… I made a stock using dried mushrooms, olive oil, garlic, onions, carrots, celery, black pepper a splash of white wine and a scant dash of salt. I then added 2/3 cup brown rice, simmered for a while and added carrots, celery, garlic and onions and again simmered for a while. Then I added the black beans and scooped out a cup or so of the soup and used my stick blender, and added the puree back to the soup. Gotta say it turned out swell. Low salt, high fiber, and delicious – who could ask for more? My all time favorite, easy soup is roasted vegetables – just add water, whiz it up after simmering for a bit and poof! Comfort in a bowl. My uncle who rarely finishes his lunch when we go out each week, had three bowlfuls of the stuff when I had him over for a cheap date lunch. Sun Apr 26 21:18:38 -0700 2009 4505107 10516 MplsM ary 1 4631489 I put my chicken into the stock pot.......add all the veggies (don't peel the yellow onion); generous amount of celery, leek, parsley (when I use parsley leaves for other dishes, I save and freeze stems for soup and gravy making), carrot, previously roasted carcass, etc. Cook the chicken only until the breast meat and other usable parts are just done. If you keep cooking the meat until the broth is finished, it becomes stringy and flavorless. When tender take chicken out of the pot; remove the meat that you want to use, and throw every thing else back, like wings, neck, skin and bones to continue simmering until your broth is the flavor strength that you like . I use some of the removed flesh to chunk up for my finished soup. Some I use to make chicken salad....or "whatever"! But the point of this post is to cook chicken's usable fleshy parts 'till just tender, remove from bone.....put rest back and continue with your soup making. Mon Apr 27 00:01:48 -0700 2009 4505107 65993 Lisbet