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.
I just LOVE Pasta Fagioli - I use Giada recipe but add a nice sausage or keilbasa to hearty it up:
And this really great crab corn bisque makes me go mmmmmm:
I haven't made this yet, but dieing to:
Thai Curry Seafood Bruschetta
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.
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.
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.
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.
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!
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.
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!
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.
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.
I love having soup containers in the freezer. Just remember, potatoes do not freeze well, and I've had equally bad results with cauliflower.
My mom has tried it with seltzer water, too, but she contends the trick is, when you mix the eggs with the oil, the instruction says to let them sit 10 or 15 minutes in the fridge. She says DO NOT PUT THEM IN THE FRIDGE. Let them rest 5 to 10 minutes on the counter, then make the matzo balls when the mixture is still a little mushy. Does that make sense? Also, form them VERY LIGHTLY with your hands as you would meatballs. Hope this helps. :)
Haven't tried making this, but on a recent Best Thing I Ever Made, Ron Ben-Israel swore his Matzo Balls are the lightest. His "secret" was adding a little baking soda and having the matzo "dough" very very thin. It will look watery, like a loose porridge.
His chicken stock also looked like a winner, maybe worth a try...
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!
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.
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
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
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.
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.
i just made this Creme of Asparagus a few nights ago and it was a hit--easy and super-tasty:
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!!!
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
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
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.
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.
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.
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?
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
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.
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
If you can get hold of the NY Times Natural Foods Cookbook (I found one online at abebooks last year for about $5) it has some good soup recipes. My favorite is their lentil soup. Many years ago there was a variation in the NY Times which I made and just loved - faxed it to a gay chow friend in SF who told me it was absolutely the BEST vegetarian soup he'd ever had. Ingredients are green lentils, vegetable stock or water, carrots, onions, fresh basil, tomato juice, white wine, and romano cheese as garnish.
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?
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. ;)
re: c oliver
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!
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.
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:
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).
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.
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!"
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.
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.
Would love to hear if anyone has tried it. Will be making it again next week.
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
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:
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.
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.
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.
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.)
re: c oliver
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.
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 :)
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:
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!!
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.
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.
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!
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.
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/shpro...
I don't think I'll try it on pineapples, though! ;-)
re: Amuse Bouches
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?
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.
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.
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.
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.
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.
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.
This is one of my favorite threads, so I'm adding to it. This tortilla soup is based on a recipe a friend shared with me from the Fonda San Miguel Cookbook, but instead has Italian sausage, San Marzano tomatoes, Aleppo pepper and lime.
ZUPPA DI TORTILLA ALLA SPERANZA
An Italian girl’s riff on tortilla soup
4 San Marzano tomatoes (from the can)
1 medium onion—use ¼ cup yellow onion, chopped to cook in the soup, reserve remaining onion to chop and add as garnish
1 clove garlic
¾ - 1 pound Italian chicken sausage (removed from casing)
6 cups chicken broth
1 teaspoon Aleppo pepper
1 teaspoon dried epazote
fresh ground black pepper to taste
juice of 1 fresh lime
fresh cilantro for garnish
your favorite shredded cheddar*
Sautee onion and garlic in EVOO.
Add chicken sausage, breaking into small pieces as you cook it.
Add tomatoes, break them with your spatula to create small chunks.
Add chicken broth, bring to a boil.
Add epazote, Aleppo and black pepper.
To serve, crumble tortillas over each soup bowl.
Top with shredded cheddar, chopped onions and fresh cilantro. Ohhhhhhhh and sliced avocado, if you have it. Sour cream is another optional add-on.
*Mine is Cabot’s Seriously Sharp—have a bag of it handy, or grate your favorite block o’cheddar.
**I’m currently hooked on Tostitos Naturals Organic Yellow Corn Tortillas
I just had to reply as old as this thread is.
It's a cold, gray day here in Northern California. Too cold for me to go outside anyway.. I love soup and usually make a pot on the weekends. This time its Matzo Ball soup.
Once again, I had the big dilema of do I or don't I add noodles? I did, and you know what I'm glad. The soup came out perfect!
re: chef chicklet
I've never done this before, but here is a thread I left on "What's for dinner":
The snow is falling, the Christmas music is on shuffle on the computer (300 Christmas songs), my wife is baking cookies and making dough for future cookies, the pot is on the stove half way through a fish/seafood chowder and the dough is rising for "artisan bread". Life is very good.
The chowder was from Epicurious with minor modifications. 1 cup heavy cream 1 cup skim milk, a hunk of salmon, hunk of cod, some shrimp, some bay scallops and some corn.
Living in Phoenix, we use green chile's in everything. When used in soups and stews, they lose a lot of their heat and become more smokey and full flavored. This is one of our favorites (but be warned - it's decadent):
Green chile & corn chowder
Chicken, Corn and Green Chile Chowder
Serves four to six dinner size portions.
1 boneless chicken breast or 2 boneless chicken thighs (or use leftover cooked chicken) - optional
3 slices bacon One medium onion, small dice 3 cups frozen corn
Green chile pepper
1-2 stalks celery, small dice
1-2 carrots, small dice
3 cups milk
2 medium to large baking potatoes, peeled and diced
1 teaspoon salt (more if you want)
1 cup chicken broth
1/2 cup heavy cream
1 cup roasted, peeled and chopped Hatch green chiles (use less if you want it mild)
2-3 scallions, thinly sliced
Directions – using only one pot – I strongly prefer a Le Creuset Dutch Oven
Lightly season the chicken with salt and pepper and sautee in a little olive oil over medium-high heat. Cook through, remove the meat, chop into cubes and set aside. Fry the bacon over medium heat until brown and crisp. Remove the bacon and when cool, break it into small bits. Stir in the onion into the remaining bacon drippings, cook for about 3 minutes. Add the celery and the carrots, cooking for an additional 3 minutes, stirring frequently. Puree 1 cup of the corn with 1 cup of milk in a blender. Pour this mixture into the pan with the vegies, then add the remaining milk, the potatoes, 1/2 cup of chicken broth and 1 teaspoon of salt. Reduce the heat to medium low, cover the Le Creuset and cook until the potatoes are fork-tender (about 10-15 minutes). Stir in the cream and the green chile. If you want thinner chowder, add the remaining broth. Add the (optional) cooked chicken and salt and pepper to taste. Ladle the soup into bowls, garnish with the scallions and the reserved bacon.
Recipe courtesy of Diana Rattray: Baked Potato Soup...so delicious.
A baked potato soup with butter, green onions, bacon, cheddar cheese sour cream, and seasonings.
Cook Time: 15 minutes
* 2/3 cup butter
* 2/3 cup flour
* 7 cups milk
* 4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
* 4 green onions, thinly sliced
* 10 to 12 strips bacon, cooked, drained, and crumbled
* 1 1/4 cups shredded mild cheddar cheese
* 1 cup (8 ounces) sour cream
* 3/4 teaspoon salt
* 1/2 teaspoon pepper
In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.
This baked potato soup recipe serves 6 to 8.
Shared by Coastieswife.
Tonight I made posole for the first time ever. It is easily, without exaggeration, one of the best soups I have ever made...and one of the cheapest, as pork butt was on sale for a buck a pound. Score!
Does everyone already know how wonderful this is? I googled around and found two people's riffs on a Bittman recipe, riffed a bit myself, et voilà...dinner is served (food porn ahead):
Awww, thanks, alkasis. :) Those are my fancy holy grail rita vessels from Cabo. Yes, I poured the entire Abita into the posole and used two cans of hominy. My mom always says "butter makes it better" and I'm finding that applies to beer, too. Recipe now available on homepage. Do you usually use dried hominy? I think I'd have to mail order it.
have you looked in in your local latin markets? also, check in big discount chains that have lots of mexican and central american immigrants as customers. around here in dc area, it's shoppers food warehouse -- although many "regular" groceries carry it because 1. we're southern, and 2. there are lots of mexican/central americans living around here.
i haven't had hominy in years, but even like it simply heated from a can with butter and salt on it.
Use frozen hominy. It does not require soaking like dried and is less expensive and better tasting than canned. I have found it in regular grocery stores around the US (including the DC area, IIRC). In Mexico it is refrigerated -- same stuff, just not frozen. It is often called by its native name Nixtumal (we call the process of making hominy nixtumalization, which makes the nutrients in the corn available to the human body).
Beef borscht from Joy of Cooking is one of my go-to soups, even some of my friends who say they don't like beets love this hearty soup (it's the hot, chunky one, not the thin one - I don't have the book in front of me.) Roasting the beets is key.
Now I have to go to the store for beets and chuck roast. Peace!
Hot & Sour Soup, 06457--a local twist on hot & sour, featuring tofu made right in my hometown.
This is an adaptation of a Food & Wine recipe that called for 1/2 pound of ground pork instead of the chicken breast I used. Either way you choose to make it, it's delicious. And if you're in the Northeast, look for The Bridge to add some local flavor to your dish. Your local Whole Foods should carry it.
I've made this soup three times already over the past couple of months and truly love it. You will, too.
Does anyone have any hot garlic soup recipes they would like to share? I have been making one from the NY Times in the past week - 3 times in fact - which is good but wondered if there were any more out there. The NY Times one has a garlic broth, thyme, olive oil, bits of pasta and veg and you add a beaten egg and parmesan at end. Very light and tasty. It was in the Health recipes section.
Ultimate Austrian Garlic Soup :
2 Tbsp butter
6 cloves garlic
1 small white onion
2 Tbsp Flour
3 C chicken broth (homemade is best, just use bones from store roast chicken)
pinch of S+P
2 Tbsp sour cream
In a pot, cook diced onion and garlic in butter for a few minutes, add flour and cook a minute or two more. Add broth, S+P, sugar and vinegar. Bring to boil and simmer 20 minutes. Blend with hand blender and check seasonings. Add a dollop of sour cream and sprinkle with chives and croutons when serving.
It is light and not too garlic-y. But mmm-mmm good!
This is from the Gilroy Garlic Festival cookbook (I may have tweeked it a little when I wrote it down):
The Christopher's Garlic Soup
8 cups chicken stock
2 bay leaves
14 cloves of garlic (I just use a large head)
2 tablespoons butter
2 tablespoons fresh minced parsley
1 tb flour
1/4 tsp pepper
3 beaten egg yolks
[I also add a dried pepper with the broth for a little warmth]
Lightly brown the garlic with butter and parsley in the bottom of a pot. Add the flour and cook for a minute or two. Finally add the broth, pepper and pepper, and bay leaves, and simmer for an hour or two. Finally temper in the egg yolks and eat!
Sometimes I add mushrooms, and stir in the egg whites at the end. You can also make a good version by using beef broth and dark beer (my favourite way to make it actually).
I love soup, love the heartiness of it or the down home flavor, don't know, can't explain but it's some good stuff.
Just watched (not my favorite chef by a long shot.........but) TF make his homemade tomato soup. I know it's on the TVFoodNetwork and I'll be looking it up when at least a few home grown tomatoes appear, now when will that be?
For now though, I was asked for a copy of my revised version of SP's Stop the Insanity recipe for Minestrone, it is so much better than her recipe in the book but still as good for you, so to typing I go.........
re: iL Divo
I really love his roasted tomato soup. If the best tomatoes are not in season (or if I don't want to pay those high prices) I just buy the campari tomatoes on the vine from Costco and the soup really tastes great!
A friend of mine's 6 year old son doesn't want to eat anything much and he loves that soup and keeps asking me to make it for him again.
re: iL Divo
I have been making this beef adaptation of a mushroom barley soup for a few years. I use short ribs because they add the best beef flavor. I wish I remember the original source of the basic recipe but I don't
MUSHROOM BEEF BARLEY SOUP
3-4 short ribs or stew meat
1/3 cup dried mushrooms like porcini
2 tablespoons oil
1 medium onion, diced
1 medium carrot, diced
2 cloves garlic, minced
1/2 pound white mushrooms, washed, trimmed and coarsely cut
1/2 pound shiitake, cremini, portobello or other mushrooms, washed, trimmed and coarsely cut
1/2 cup pearled barley
6 cups no-salt-added beef broth or stock
3 tablespoons dry sherry
Salt and pepper to taste
1 tablespoon wine vinegar.
1. Cover dried mushrooms with 1 cup hot water, and set aside for 20 minutes. Drain, reserving liquid. Finely chop mushrooms.
2. Heat oil in heavy-bottomed deep pot. Coat the beef in flour that has been seasoned with salt and pepper. Brown the meat on all sides and remove from the pan. Sauté onions and carrots over medium heat until onions begin to color. Add garlic, and sauté for 30 seconds.
3. Add fresh mushrooms, and sauté for 5 minutes, until they begin to release liquid.
4. Raise heat and add barley; sauté until it begins to color. Add broth and sherry. Strain mushroom-soaking liquid and add to pot along with reconstituted mushrooms. Add the beef back into the pot. Season with salt and pepper, and simmer for about 1 hour until the beef and barley are tender.
5. Remove the meat and and cut into small bite size pieces and then return to the pot.
6. Stir in vinegar; adjust seasonings and serve.
We just made this with the beef short ribs and it was fantastic
only difference was that we didnt use any dried mushrooms since we didnt have any and used more portobello's
Also added a more stock and water because the barely was really soaking up the liquid as it reduced
made 4 servings and is just really great
Here's a super simple pea soup with lemon cream...one small Vidalia onion, frozen peas, butter, chicken stock, cream, lemon zest...the lemon cream floats like a cloud in each portion of soup, then eventually melts in. So yummy, so easy! It looks far fancier than it is.
That looks and sounds lovely. I'm seeing that as a course for the next dinner party. I'm jealous that you still have Vidalias available (and I never saw one that small). I have half of one left and no more to be had this year. Sometimes I wonder if we would appreciate those seasonal items as much if they were available all the time.
Quebec-style split pea soup-
Fry up up in a bit of oil/butter about 1/4 lb cubed ham or thick bacon in a deep pot then remove;
Soften a diced onion + some garlic + a diced carrot in remaining fat.
Add about half-pound split yellow peas + enough chicken/veggie broth to cover (around 7 cups)
Simmer at least 40 minutes until thickened up enough to taste, reduce some more if necessary. Salt/pepper more than you'd think. Taste to make sure.
When thick and nice add ham/bacon back. Serve with hunk of bread.
Delicious Ham and Potato Soup!
This recipe has almost 4000 reviews and a five-star rating. I have made it repeatedly, and can't wait for cooler weather to arrive so I can make it again. I substitue celery seed for the celery, and add frozen corn kernels to the recipe. Very easy and AWESOME!!
This is one of my FAVORITES and its great for this time of yeat.
Roasted Pumpkin Soup:
3 Sugar pumpkins* - peeled, seeded and cubed
4 Carrots - peeled and chopped
2 Fuji Apples (or similar type apple) - peeled and sliced
2 Brown onions - Cut into wedges
1 Shallot - Cut into pieces
2 Cloves of garlic
3 T Olive oil
3 Quarts Chicken stock
1/2 C Heavy cream
1 1/4 t. Cinnamon
1 t. Ground nutmeg
1/2 t. Ground ginger
Salt to taste
1. Preheat oven to 425 degrees F.
2. Place pumpkin, carrots, shallot, garlic and onions in a baking/roasting dish. Drizzle with oil and sprinkle with salt.
3. Bake in preheated oven 1 hour; until soft (do not let blacken).
4. In large soup pot, add chicken stock and bring to a boil. Add apple and let soften about 20 minutes.
5. Combine roasted vegetables with the stock and apple. Let come to a boil for 20 minutes and then puree in a food processor until smooth.
6. Return to the soup pot while running through a sieve (strainer) over low heat for 30 additional minutes and stir in cream, cinnamon, nutmeg, ginger and salt the last 5 minutes.
For more info go to: sundaysoups.blogspot.com
I love a simple lentil soup or homemade tomato soup French Onion is wonderful as is Senate Bean soup. Love beef with barley too.
I'd love to mimic bean with bacon but no idea how to
re: LA Buckeye Fan
I've been making a soup of Spanish chorizo and red potatoes. I saute a chopped onion and some garlic, add chopped chorizo sausages, some chicken broth mixed with water (the chorizo has enough salt), and a sprinkle of thyme. It simmers for a half hour over low heat.
This is really good on a cold night. I've served it with garlic bread and without and with salad (using lots of arugula).
do you get your chorizo from the market? the ones I've seen there are full of parts of pig I guess. now I know, hot dogs same deal, but with chorizo, to me, having used it before, it's just a huge grease pit, am I wrong with that statement or is it something I'm doing wrong or buying the wrong thing? forgive me for sounding harsh.
my son loved his friends'mothers' scrambled eggs with chorizo. I tried making it for them one morning and it was a greasy grease pit in the pan, that's where I'm getting that statement from.........
re: iL Divo
I get mine from the market. They come in casings and are made by Saag. They have none of that oozy, oily quality. I think that's the difference between Spanish and Mexican chorizo. They're more firm than the Mexican ones.
I mean they do have SOME reddish grease, but not any more than Polish sausages do.
Right now, here where it is really cold (like yeah, SW FL and about 45) I have the navy beans soaking for ham and bean soup. So basic...pull the chix or bacon stock from the freezer, get the bone, add the veggies, do the time, yummersssssss. Gotta take advantage of the cooler degrees when you can. Next on list is CHILE, no beans, yes Texas style.
Beef and Cabbage Soup
1 lb ground beef
1 med onion, chopped
2 stalks celery, chopped
Couple cloves of garlic, finely chopped
3-4 cups shreddded cabbage
1 can dark red kidney beans
2 cans diced tomatoes- I get the ones seasoned for chili
2 cups water- may need more
1 tablespn chili powder
Salt and pepper to taste
Brown ground beef, celery and onions; drain. Add all ingredients in large stock pot and simmer until cabbage is tender. May have to add more water if need to.
looked for a recipe today to make lentil soup - found one on epicurious (red-lentil soup - gourmet 2007) but did a few tweaks per OP comments - doubled the recipe - used 3-4 large onions diced, 3 large carrots diced, 3 stalks celery diced, lost count of garlic cloves - maybe about 10 - minced, 2 tsp cumin, 3-4 bay leafs, fresh thyme, 2 1/4 cups regular not red lentils as was called for, 1 cup of pearl barley and 7 cups red-sodium chicken broth, 6 cups water and kept adding salt to taste with lots of fresh black pepper. cooked veggies first in EVOO with some salt, then added rest and once simmering, partially covered for about 45 minutes. Pureed about 4 cups in blender and added back in to pot and then added 3+TBS fresh lemon juice and some fresh parsley. IT WAS GREAT! I always enjoy doubling a recipe for soup, especially in the winter - I now have a zip-lock freezer bag packed away for another cold day (like a treasure to find!), and about 3 containers in the fridge for dinners or lunches during the week. I do feel that the soup is a bit thick - which is wonderful - but probably will add some broth in when heating it up again.
My favourite soup, bar none, is Beef & Barley but I don't make it since mr. bc hates barley. This is a simple pleasure for dining out.
Split Pea w Ham
Sweet Pea & Watercress Soup w Emmental Croutons
Roasted Garlic Soup w Parmesan
Italian Wedding Soup - I use Ina's recipe and am quite happy w it:
Cream-less Wild Mushroom Soup
Pepper pot soup
Baked Potato Soup with Leeks, Bacon and Aged Cheddar
Roasted Fennel, Potato and Sweet Onion Soup
Good won ton soup
and, Campbells Tomato Soup and Lipton's Chicken Noodle Soup - pure comfort food that I'll crave from time to time. Usually the former w a grilled cheese and the latter when I'm under the weather.
Now that you mentioned Gumbo....
Went to Keegan's Seafood Grill in Indian Rocks (near Tampa) Florida and had the Gumbo after DDD mentioned it in a show. It was absolutely amazing. I mean mind blasting. Obviously this "soup" hinges on the quality of the ingredients, but if anyone is willing to try making it themselves, here is the recipe:
Unfortunately Cesar isn't there any more (he sold the restaurant) but the new owners are making it the same way.
I don't tend to love my own food, but the French onion soup recipe that I have developed over the years is definitely mmm, mmm good. Friends have told me it rivals some of their favorite restaurants (which is of course a huge compliment). The key is definitely the caramelization process. In my humble opinion recipes that call for 30 minutes of caramelization are a "quick and easy" trap. I caramelize my onions for one and a half to two hours which is a comfortable middle ground between Thomas Keller's 5 hours and the often mentioned 30. So tasty!
Soup is my middle name. Makes for some awkward ID cards, but nonetheless..
Moosewood's sweet potato, apple, and chipotle soup is delicious, and reprinted often: http://www.sistersrunningthekitchen.c...
Speaking of chipotle, if not of precious prose: http://www.101cookbooks.com/archives/...
And this soup is the reason why I'm always disappointed when my favourite greengrocers don't have golden beets (add some nutmeg, but don't go overboard or it'll ruin the colour, and frankly I've never bothered with the greens oil): http://www.epicurious.com/recipes/foo...
One last seasonal link, for you fellow Candians who will shortly be able to use leftover turkey in lieu of the listed rotisserie chicken -- a nice change from pozole outright and very versatile in terms of substitutions: http://www.epicurious.com/recipes/foo...
And especially if you can find berbere, I've over time tweaked this until it largely approximates a lovely soup I had at Santropol in Montreal a few years back. It's pretty worth the ingredient list, and it's a nice afternoon hanging around the kitchen:
1 whole chicken, at room temperature
1T. garlic, minced
1" piece ginger, minced
2 leeks, white and light parts only, finely sliced and well rinsed
1 medium white onion, diced
1 jalapeno, seeded or not, minced
2 medium bell peppers, chopped
28-oz. can diced tomatoes, or equivalent fresh peeled and seeded
4 cups (or more) stock (from the whole chicken
1/2 cup mostly-cooked chickpeas (or from a can)
2 small sweet potatoes
2 medium waxy potatoes
Juice of 1 lime
- Make long-simmered gelatinous stock from the chicken; strain and set aside, discard carcass, and keep shredded meat warm.
- Melt 2 Tbsp. butter in a soup pot, then with a bit of salt add garlic, ginger, leeks, onion, bell pepper, jalapeno and sautee until softening.
- Add diced tomatoes, stock, (berbere), semi-cooked chickpeas [if canned, don't add yet], carrot, sweet potato, potato, lime juice, and simmer covered until vegetables are tender.
- [Add canned chickpeas now] Add shredded chicken, re-season with S&P, and continue simmering until everything is the right texture.
Variations: 1/2 to 2/3 cup peanut butter makes a nice addition stirred in at the end, and I've thrown short-grain brown rice in there to good effect.
/end huge post
Dill Pickle Soup is a favourite of mine - although admittedly anything made with pickles will likely be a favourite with me. Dill Pickle Soup seems to be Polish in origin, at least that's what most recipes that I have seen state. There's a local restaurant in my city that serves an excellent Dill Pickle Soup, and the staff there tell me the secret is to use good full-sour kosher pickles.
I have made a version with Strubs Full Sours and I thought it was delicious. I don't have a full recipe, but basically I sauteed onions in butter, added flour to make a roux, then chicken stock and cream. Added pickle brine from the jar (a lot) and finely chopped pickles. Seasoned with fresh dill and white pepper. Some recipes I see also use white wine.
since this thread is on soups, I was fortunate to have a chef make a soup for me a while back when I was out of the country and sicker than a sick dog.
I was so thankful as it made me feel tons better and able to continue working there.
I asked him how he made it, he told me he makes it for his girlfriend when she's sick.
took him ample time to whip it up in the hotel kitchen but after eating it I wasn't surprised.
ingreds include but probably not limited to:
well seasoned fresh chicken stock
squeezed lemon juice
I had not heard of this. Sounds great. I tend to order garlic soup when I go to Portuguese restaurants, and I guess I need to broaden my horizons. Now that I have learned to make the garlic soup, though, it should be easier to order other stuff :) Easy to make: http://www.mangerati.com/portuguese-g... I have other recipes that call for more garlic -- the garlic I can get locally is not very strong so I generally add more...
Starting new Soup 2012 thread... out with the old, in with the new:)
Soup afficienados will appreciate, I hope... Just made Avgolemeno for a bright NYD (goverment official version) bright spot - delish!
Last week, it was butternut squash, hatch chili and bosc pear bisque - creamy, underlying spice and some sweetness. Pretty brilliant, if I may say so myself, since I made it up.
What soups are you making to 'clean out the holiday fridge", be frugal for the NY, or just 'cause soup is GOOD when it is cold out?
Check out this; http://chowhound.chow.com/topics/826224
my girlfriend sent me a recipe.
now understand, when she sends me recipes via email, I usually wonder how two such good friends can have such a difference in what they like to make for dinner.
I usually don't care for the sound of the recipes as our tastes are not similar.
a couple of weeks ago she sent me a recipe. I read it and thought it sounded soooooooooooo good. the ingredients were all my favorite things so early in the morning I started. Sent recipe to my vegetarian girlfriend and her reply was same as mine, "this sounds like I'd love it on a cold rainy night." guess what? it's raining ;:-)
"girlfriend's Lentil Chickpea chili"
good drizzle of olive oil
6 cups + veggie or chicken or beef broth/stock [I used my home made chix stock]
2 T Dijon mustard
2 T ground cumin
2 T tomato paste
1/2 t turmeric
1/4 t cayenne
1 1/2 t sea salt
1 t black pepper
3 whole bay leaves
1" fresh ginger grated
1 onion diced
1 1/2 carrots diced small
2 stalks celery diced small
2 1/2 jalepeno's, cut stems off, then drop in whole
3 garlic cloves grated
1 small can diced tomatoes, undrained
2 cans chickpeas, drained/rinsed OR 2 cups dried/soaked over night
3/4 cup red lentils
3/4 cup yellow lentils
1/2 cup green lentils
handful of chopped cilantro, optional (used at end as garnish on top)
1. Dutch oven goes olive oil, about 2 T's.
2. When oil is hot, put in all vegetables stir/saute for 5 minutes.
3. Drop in chickpeas and lentils+tomatoes in their juice stir to coat.
4. Add seasonings including tomato paste/mustard, bay leaves, stir well.
5. Add stock, stir well.
6. Cook on low flame partially covered about 6 hours, checking liquid as you stir and adding more if needed, until chickpeas are done cooking < softer.
7. Weed out jalepeno's and bay leaves and toss.
8. Adjust salt and pepper, add more if needed
8. Place in bowl, garnish (if desired) with cilantro on top
oh it's not spicy twodales, very subtle, but you know it's slightly there and lends flavor.
I'm not extremely fond of so much heat and blowing my lips/tongue/taste buds to smithereens either.
if these ingredients sound good to you at all, do make it.
again as much as I love her I am not usually on board with her recipes but this one~a true winner at least in my case.
OK, hang onto your hats !! This looks like the weirdest list of ingredients, but I just tried it and it is - by far - the best soup I have ever made, and one of the best I've eaten :
Pumpkin Sausage Soup
2-3 Hot Italian sausages
1/2 cup onion, minced
1 garlic clove, minced
1/2 tablespoon Italian seasoning
dash hot pepper flakes (optional, by mine was nicely spicy)
1 (15 ounce) can pumpkin puree
4 cups low sodium chicken broth
1/4 cup 18% cream
S+P to taste
Remove casing and brown sausage, drain fat, then add the onion, garlic and sauté a few minutes.
Add Italian seasoning and pumpkin to this mixture and mix well.
Then stir in the broth and mix well.
Simmer gently 20-30 minutes.
Stir in the 18% cream and simmer on low another 10-15 minute.
Taste and add salt and pepper as needed.
Honestly, try it. Credit to Food.com.
There's a recipe I love and have made for years of "Turkey Parmesan Meatball Soup with Escarole and Orzo". I think it's from Food & Wine, but you can find the recipe on Epicurious.com. It's so good...but still fairly light and healthy.
Butternut squash soup with Chipotle and Goat cheese croutons (make the crutons out of soften goat cheese, bread, in the freezer to firm up and fry in hot oil).
I use a good doze of cumin in my soup. I find the key to really good soup is really good homemade stock so put some effort into the stock and you're golden..
I love soup season
Home-made soups are a favorite often making: cream of broccoli cheese chicken, chili, chowder, blended corn with cheese, Asian spicy egg drop, seafood gumbo, broth soups with combinations of proteins with every spoonful different, Asian hot and spicy, spicy Mexican, baked beans, and bean with ham. Recently make a thick spicy stew. Enjoy a good Beef Burgundy where everything melts and my mouth with more veggies with meat than liquid. Have done this spicy stew with or without the wine a zillion dozen times (enjoy roasts this way on a bed of vegetables as well). If add no heat I do not use any sweet. A little sweet with sour made with vinegar or wine going on also works with or without hot in moderation as a background to make the gravy into a tasty stew. The goal is for end results to have layers of taste. I like sweet hot sour with a meat and vegetable combination.
Put nothing people who eat do not like in your stew. If someone doesn't like wine, meat, broth, don't use it. Be flexible and adjust and tune until good. Here is how I make many yummy pots of many things. Favorite variations of this are: spicy beef stew, a vegetarian stew, stewed roast, Beef Burgundy using small white onions, and Mexican stew flavored by chipotle / cumin / chili power. This is a basic stew guide to get you started. Eventually will find a favorite way to make your own unique special stews with what is fresh, close, affordable, and tasty in your local area:
3 - pounds stew beef cut in 1 to 2 inch chunks (optional). I've put over 5 pounds of meat in this resulting in closer to 1.5 gallons of stew. Can substitute / add: chicken, pork, sausage, turkey, or a combination of whatever you have. Like it made best alone with beef when do not have elk, caribou, or moose. I sometimes omit meat when make it, yes veggies alone work well in this. When use dry beans I soak them overnight then pre-cook until nearly tender then add rinsed to the stew. Similar I rinse, cook, then add quinoa to the stew when use. I like to use a combination of red beans, and quinoa when do not use meat. While usually omit the beans / grain unless desire to add protein for a more substantial meatless stew for vegetarian friends. This base recipe is very good tuned many ways when use the freshest ingredients available at the time with how eaten with what by who when.)
2 - T frying oil to brown meat, maybe more if lots of meat (as will be part of stew I like to use olive oil)
2 - medium onions chopped fine
3 - cloves garlic, pealed chopped fine
1 - 6oz small can of tomato paste
4 - Cups Water (stock / broth for the most intense vegetable / meat flavor is best but not required)
1 - cup red wine or more works great in this (optional - use more or even all wine as a fluid with no water for a stronger flavored glaze. Whatever wine is used reduce water / stock accordingly to 4 cups total liquid - so one cup of wine would reduce water to 3 cup so 4 cups total)
1 - T balsamic vinegar (optional). I usually skip when use wine and add when do not use alcohol.
1 - package powdered ajus mix or home made decreasing water (optional - if use stock not needed)
4 - bullion cubes (optional) I like 1 cube beef or chicken per cup of fluid.
2 - tsp kosher salt
2 - tsp sugar (Use only if chili or acid in dish. Sweet hot is a great combo. Sweet and sour is also good in moderation. I like to use local honey instead of granulated sugar. Sometimes agave. The sweetener lowers chili heat. So if too hot add a bit more sweet. No chili no sweet. No sour no sweet. Too much sweet will wreak a stew without something to counter-act it.)
2 - tsp fresh ground pepper
3 - tsp paprika
3 - bay leaves, Laurus nobilis, recommend if have (optional) Add when cook. Never eat. Always remove.
1 - fresh or dry chopped herbs (optional). Depends on your mood - with chicken or in almost any stew I find fresh rosemary and thyme is good - but not a must have. Often make stew with no herbs. Fresh chives make a tasty fresh topper garnish with good color. Use your imagination here to make your stew uniquely awesome.
2 - T Worcestershire sauce (back down to 1T if plan to skip salsa)
2 - tsp cumin (optional) I only use when going for Mexican stew. Gives it a taco-like flavor. Good addition when use Chipotle in Adobo. For me, no cumin & no chili powder unless add the Chipotle.
2 - tsp chili powder (optional) Only add when use cumin. Gives more of a Mexican kick.
2 - pounds carrots skin on (1/2 inch cubes or 1/4 bias cut slices thinner cooks less until stew is done)
6 - ribs of celery washed then cubed
2 - cups salsa (optional) If like spicy without home made on hand. Try LaVictoria-brand Salsa Ranchera Hot often on sale under $2 - I pulse it in a blender a few times to make smooth. For those who want mild heat instead use LaVictoria-brand Salsa Suprema. If want not hot use no salsa.
1 - 7 oz can Chipotle Peppers with the Adobo Sauce (optional). I get Embasa-brand. When use salsa I usually don't add chipotle. Pulse in blender until smooth with a bit of water when put in stew then use more water to rinse blender until clean. When use Chipotle instead of salsa to not be too hot - I usually add one 15oz can of tomato sauce with with each 7oz can of chipotle (skip 15oz can of tomato sauce if add 16 oz salsa for a very spicy stew). It depends on who is eating it with what. Remember the stew can be made mild where salsa & hot sauces get added at the table by someone if want theirs hot - this strategy makes a range of tastes happy.
1 - pound potatoes washed skin on in 1/2 inch cubes (I often use red mixed and / or Yukon gold. Any kind works)
1 - 16 oz package frozen little white onions (optional). Like when use wine, especially good in Beef Burgundy.
1 - pound fresh mushrooms sliced (optional)
1 - 16 oz package frozen peas (fresh better if frozen the small little petite ones are what I use)
2 - T corn starch added while mixing to 1/3 cup water with a spoon to make a slurry (optional)
In a big stainless or quality commercial aluminum soup pan size over a gallon with a lid (I use a two gallon pot with room to stir and find often produce over a gallon of end results - it is about the biggest thing can wash in my kitchen sink). Brown meat in oil until just golden outside not black, on medium heat below smoke point of oil used creating a golden brown not burned. Take your time. This step can take a while the goal is to create a crust on the bottom of the pan as you brown the meat. My Finn grandma who lived to be 97 would dab the meat in flour before fry helps gum up the bottom of the pan and it works good - also helps thicken the stew without need for corn starch later by making a well cooked roux. Do not crowd in pan with space all around each piece and add enough oil to brown. Do in multiple batches where do not wash pan between to maximize build up of brown bits stuck to pan. Remove all browned beef chunks from the now hopefully somewhat browned pan when done cooking them and put in a warm oven.
Put empty dirty browned pan back on the burner. Turn up the heat a little bit. Add touch more oil. Let heat not quite until smoking. Add all the onions, then garlic on top let sit a while until browned stir and cook onions and pan bottom until both brown goodness (do not burn and take off burner when as turn down if have to) then add tomato sauce to cook more until not raw with a slightly darker color so thick a spatula that can take heat is recommended. Now nearly everything is stuck to the bottom. Remove the soft sweet browned onions now see-through translucent in tomato with garlic to a bowl best you can with spatula. The pan should now look like a sad unmanageable brown mess - Not burned, well browned. If not lots of faun in the bottom by now something went wrong (next time try a different pan - this time your stew will still be decent without faun while not as good as it could have been). Put dirty pan back on the burner. Once the pan is hot enough a few drops of liquid should boil instantly. When hot put in just enough liquid to cover the the bottom of the pan. Heat to boil quickly if not boiling already (if use balsamic add the vinegar first then liquid to cover bottom of pan in this step). In the boiling liquid scrape the bottom of pan inside with a favorite big cooking / serving spoon to get all the goodness loose that was stuck to now be part of the liquid. With clean pan, add all the liquid. Stir some more to make sure bottom of pot is clean. Bring to a boil.
Keep sliced mushrooms and frozen peas for a fresh kick later, add everything else to the pot (if use meat, now is a great time to get it out of the oven!). Bring to a rolling boil, then reduce heat to just small bubbles then simmer lid-on until the carrots are soft (potatoes and meat should also fall apart in the mouth almost now) find it usually takes about 2 hours on a low boil simmer with the top on stirring every 10 minutes at first then can back off to every 30 minutes or so once a good simmer temperature is established on the stove if do not already know. When check on it stir to be sure it is not sticking, boiling over, and adjust temperature so it is just barely bubbling when you first take off the lid. Towards the end is when I add the mushrooms and peas and cook until they are how I want them. At the end can also add a little more wine if want its fresher non-glazed wine taste (optional and often skip the alcohol unless want it to be the focus such as in beef burgundy.). Sometimes only 8-20 minutes (other times 45-60 minutes to reach desired texture / flavor combination). Taste as you go in later states and make sure tastes good. Can be simmered all day. Great in a slow cooker.
For a thicker sauce at the end add optionally add the corn starch slurry to stew below boil as stir. Then turn up to bring to a full boil for it to work. Sauce thickens even more as cools into a gel. Without corn starch the stew eats better refrigerator cold later (always eats best hot, but not bad cold).
It usually makes just over a gallon. Minimal dishes. I often cook it at least three hours total. Have even cooked all day in a slow cooker with less fluid to fit so more concentrated with great results.
A recipe is a guide not a rule book. Taste as you go along once the meat is cooked - raw meat is not good eats. Sometimes I use all the optional ingredients other times I make missing a few items on this list. Great to make on the weekend then eat all week freezing what do not plan to eat.
Is best served completely hot. I like heated in the oven or on a stove-top best. When re-heated make sure warm enough so no cold centers to the biggest items remaining often typically the carrots, potatoes, and meat depending on how big things were sliced going in. I enjoy it equally fresh, refrigerated for 3-5 days if lasts that long, or frozen. Freeze right after make often then eat it out of freezer re-heated. And am sure to freeze what do not plan to eat a few days before it gets bad so still tastes great when re-heat to eat.
Faster to cook with solids cut smaller fresh almost crispy vegetables with a better cut of meat more rare is also yummy (what I call steak stew). If going to cook a long time, cut things bigger so they hold together longer. Stew works great with the most inexpensive cuts of meat who are best braised a long time in liquid. I cook until falls apart when eat and it depends on the size cut things. The learned skill in time is how to cut things with when to add so they all get done as desired at the same time. Can even steam-cook whole roasts of meat this way in an oven with tin foil over a big enough container for vegetables with fluids. Carrots often take the longest of all the veggies. After that for me is often meat and potatoes so cut smaller if in a rush. Be sure to cook your two medium fine chopped onions until brown in pan. Add garlic later with onion cook until can smell it coming off (avoid blackened garlic because has a bad very bitter taste). Then add all the tomato paste to cook well all ahead of time. Or will wish you had their unique sweetness combination (I hated myself when figured out how much better it tastes when do it right).
GOAL: The best stews anywhere. Your own combinations based on fresh local ingredients available. Every spoon a flavor burst. Various textures. Much meat. Lots of veggies. More solids than liquids. Simple things making something complex. Lots of good things cooked long enough to become one. Memorable goodness.
TIP: Most soups and sauces freeze great using a wide mouth jar to hold zip-lock sandwich bags open. I remove as much air as possible then seal and then combine in gallon freezer bags (double bag). Is fun to grab from a selection of yummy goodness. I try to make a couple things when in the mood for dishes with time to get the job done including the cleaning. Cooking with a friend, family, and / or kid(s) also helps make the kitchen a good place to be. Makes a good lunch heated in the morning eaten a few hours later when still warm out of a wide-mouth Thermos with a dish lid.
I made a lovely roasted eggplant and roasted tomato soup, with just a bit of heat, pureed in a blender this week. Very comforting, warm, and creamy - yet vegan and fairly healthy.
Will also do a creamy cauliflower soup (also vegan) later this week.
One of my favorites - though it always feels more like spring - is my green pea "cappuccino" with pea shoots, which is most definitely not healthy as it includes a great amount of heavy cream. It's always on my Easter table though.
Of course, you can't go wrong with oyster stew or beef stew in this weather.
catching up on taped shows today so watched David Rocco's soup episode.
seen it before but it caught my attention watching this one today.
butternut squash soup
mussels in broth soup
potatoes and pasta soup
they all looked simply delicous so onward and upward I hope to duplicate his recipes.
all very easy, never done mussels before though.
one thing he did was combining the mussel and the butternut squash soup as yet another soup. he took one and added the other to it making the third soup.
not sure if butternut squash soup and mussels soup go together but it looked great.
love this time of year.
real chill in the air today and a ton of wind.
tonight I made roasted butternut squash and pear sour cream picante soup.
there's no name for it, made it up as I went along.
1/2 pear peeled
1/2 huge butternut squash [eeeled
tiny bit cloves/cinnamon/nutmeg/turmeric
olive oil in saucepan, with 1/2 cut up red onion, 3 large garlic cloves softened then added the roasted veg. few cups chicken stock, simmered longer to soften squash more.
off the heat, 3 T sour cream, red pepper flakes, whirled with the Daily IB.
small dollop of butter on each bowl, cut tiny pieces of shallot greens to prettify, saltines along side. very nice soup.