New Soup Thread for 2012...
- gingershelley Jan 2, 2012 05:13 PM
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?
Can't wait to hear,
A wannabe 'Soup Nazi",
OK - -these are not elegant, but I've made them all in the last week, because we all have colds.
#1 - Broccoli cheese - steam 1 lb broccoli in 1 qt chicken broth. When soft, add 1 large sauteed onion and two cloves garlic, 1 cup of whole milk. Stir in two cups extra sharp cheddar. Top with diced jalapenos, salt, pepper.
#3 12 bean soup with a hambone, can of tomatoes, onion, garlic etc - no special recipe.....
None of these are fancy, but they all taste really good with some homemade bread.
Nothing fancy, but we just had a potato spinach soup (based on Deborah Madison's VGFE recipe). In addition to using smoked paprika, as we usually do, my partner used up some leftover mushroom broth. It added a nice depth to the soup.
Your butternut squash soup sounds great!
Indian Restaurant Red Lentil and Spinach Soup
Although this is not an authentic Indian recipe, it is my take on lentil and spinach soup that I have enjoyed at Indian restaurants in California.
Serve with naan flatbread. If you don't have naan (Indian flat bread) heat a dry flour tortilla in the microwave for about 10 seconds, it makes a good substitute.
2 Tablespoons olive oil
1 medium yellow onion (about 1 cup), diced
2 Tablespoons butter
1 Tablespoon (or 1 cube) chicken bouillon powder
2 teaspoons dried basil, crushed
1 1/2 teaspoons cardamom powder
1 teaspoon ground cumin
1/2 teaspoon table salt
1/2 teaspoon curry powder
1/2 teaspoon garlic powder
1/8 teaspoon ground black pepper
a pinch cayenne pepper (or to taste - optional)
5 cups water
2 cups dried red lentils, cleaned, rinsed and drained
2 cups (28 oz can) plain diced tomatoes
1 1/2 cups (about 10 oz) spinach, from frozen, thawed
1/2 cup plain yogurt, for garnish
naan flat bread, or heated flour tortillas cut into quarters.
In a 5-qt stockpot, fry diced onions in olive oil until lightly browned.
Add the butter and the remaining dry spices and fry for a minute or two.
Add remaining water and ingredients (except for yogurt and flat bread) and stir well.
Bring to a boil, add cover, reduce heat and simmer for 30-minutes,
stirring occasionally, unitl lentils are soft and done.
Place a cup of the lentils and broth in a blender, food processor or use a stick blender.
Blend and add back to stockpot. This will help to thicken the soup.
Serve in bowls with a tablespoon of plain yogurt on top for garnish and
naan flatbread (or a heated flour tortilla) on the side.
Makes about 8 cups.
Japanese Restaurant Appetizer Onion Soup
This is my take on the basic Japanese onion soup that's served as an appetizer at most Japanese restaurants. I wanted a recipe I could make at home for this soup.
8 cups water
2 Tablespoons (or 2 cubes) chicken bouillon granules
1 Tablespoon (or 1 cube) beef bouillon granules
1/2 teaspoon ginger powder
1/2 teaspoon garlic powder
3/4 cup yellow onion, chopped
1/4 cup celery (or 1/4 tsp celery seed), chopped
1/4 cup carrot, chopped
1 Tablespoon hoisin sauce
1 Tablespoon oyster sauce
1/4 teaspoon seasoning salt
2 stalks green onions, chopped
1/4 cup tofu, firm, cubed
Add ingredients to a 4qt saucepan. Simmer for 45 minutes.
Pour through strainer, discard solids, return only clear broth to saucepan.
Add chopped green onions and diced tofu to broth. Heat through.
Makes 8 servings.
In the past week I have made Avgolemeno soup [less egg next time], a white bean soup with duck stock, squash [acorn]-apple soup, and Asian noodle soup.
I just love soup!
Exactly! I put much less than I would prefer, can still taste it but not overwhelmingly. I don't measure but maybe a half tsp or less? Also like a good amount of garam masala or cinnamon ( I think that counteracts it), fresh ginger and some extra tumeric. Last night I used an Indian brand I had bought on the internet and you could hardly tell it was there, I actually had to add a bit of the strong stuff in the blue tin (sorry I can't remember the brand but it's in all the Asian stores). He ate it right up. Jamaican curry is a bit different too, nice for a change. Curry is a wonderful flavor to me but it you don't like it, I can see it being overwhelming. But since it's supposed to be a very healthy blend I am determined to get hubby to eat it, even if I have to trick him.
coll, in high school, i adored teriyaki steak. in fact, it is time to make some.
i think the soy and lime or ponzu would be really good with the avocado -- maybe toss some diced jicama in there too. i recently saw a grapefruit and avocado salad. hmmm….wheels turning…. oooh ooooh, LOOK: http://www.epicurious.com/recipes/foo...
btw, here is that chicken salad recipe :
Chicken Salad Fit for a Queen
3/4 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon curry powder
2 teaspoons soy sauce
2 cups cooked chicken, cut in chunks
1/4 cup sliced water chestnuts
1/2 pound seedless grapes, halved
1/2 cup chopped celery
1/2 cup toasted, slivered almonds
serve on croissant or in a halved pineapple.
this chicken salad is one that turns heads ("mouths"?). it is savory and fab-u-lous. please try it. you cannot imagine the good flavor from that combo. i'm anxious to hear your thoughts once you try it.
also, i prefer shredded chicken here, 'cause i think it tastes better in this recipe -- more fibers to catch the dressing! also, it works the best, in my opinion, with low-sodium broth poached white meat chicken (or roast chick leftovers).
made chicken soup from scratch the other night and ended up with only the chicken left.
BION, I made chicken salad out of that chicken.
next time I make chicken salad, I'll add some soy and curry powder, sounds like a winner.
I do agree about curry powder being easily overpowering though, a little goes a long way.
I've had great luck with this recipe:
I substitute olive oil for butter and sometimes leave out the parmesan rinds -- or substitute them with gruyere or comte or something like that according to what's on hand. It's very adaptable -- but I've found that the leek makes all the difference. Lovely recipe in any case.
Unless it's for holiday entertaining, I rarely make plans to make any specific soup or stew or pan roasts...As much as I love lobster Bisque or Cram of Mushroom.....my idea of making soup is to take the rustic approach.....making stock from bones supplied from the roasted meats i have made for dinner during the week....e.g, if I want a chicken based soup, I make roasted chicken for dinner. If I want a bean soup, then I make a picnic shoulder or ham roast. If I want barley soup, then I roast a turkey. Also, aside from the standard carrot, onion and celery aromatics.....all leftover vegetables and tomatoes are considered for possible ingredients....even simple mashed potatoes can become cream of potato or Vichyssoise
This is how soup usually happens at my house. Yesterday I grabbed a bag with 2 large turkey wings from the freezer and made a stock with leeks, shallots, and carrots from my garden (they are still in the dirt, but we're having some unseasonal warm weather that has them looking weary). I then made a roux and added more veggies, then simmered the whole thing with seasonings until nearly dinnertime, when I added some leftover green beans and even a half dozen peeled raw shrimp that hadn't been used the night before.
It was delicious. We ended up having 3 bowls each and I'm wishing I had leftovers now!
So far, the only soup that's come out of my kitchen is split pea made with the hambone left from a family get over the holidays. There was nothing earth shattering about it, but the hambone did add some good dimension. It's great with a cheddar cheese toast.
Next will probably be another batch of potato leek since I have some leeks I need to use up. I wouldn't mind getting a nice cauliflower on the roster while it's still cold out.
I'm doing onion soup in the next week or so, just because I kept running out of onions and overbought for the holidays. Husband will be very pleased. Also bought a ham shank over the holidays when it hit the cheapest price and stuck in the freezer, split pea soup to follow shortly.......as soon as I clear out the rest of the fridge!
I made the Ruhlman version two weeks ago, and we both liked it very much. However, it is a different experience since it is so much lighter. I would consider his version a first course soup instead of a main meal soup, if you know what I mean.
If you haven't read the onion thread from several years ago, it is well worth finding. This method of onion cooking uses the oven and doesn't require an hour of tending. Will see if I can find the link for you.
Found it: http://chowhound.chow.com/topics/3611...
Had a roast chicken over the NYE weekend and I’ll be making a lemon chicken soup with orzo etc. this week.
Still have a frozen batch of turkey soup to bang through.
I feel a good clam chowder coming on though……..
Been fighting the French onion urge.
I want to make a nice Portuguese Kale soup soon as that is a great cold weather companion.
Just finished up a nice batch of kale and white bean soup before the holidays…….that is a favorite.
Makes up in flavor what it lacks in calories:
4 heaping cups lettuce (plain old iceberg) cut in strips
1 medium onion sliced thin
3 - 4 cups broth or stock, from chicken or beef
1 teaspoon curry powder
black pepper to taste
1/8 teaspoon Worcestershire sauce
salt to taste if neccessary (will depend on broth)
Bring all but the lettuce to a boil, then simmer until the onions are as limp as you like, then add the lettuce and simmer a bit more 'til the lettuce is wilted to your taste.
so many sound very good.
love the onion soup reminder, just read the idea in the crock pot thread about carmelizing onions in the crock pot......also curious about butternut squash soup.
why the addition of apple? can it still be good without apple by adding something else?
a friend brought a store bought boxed one once to work to share along with another store bought cream of tomato bisque.
I'd love a really good full of flavor bean with bacon to try and duplicate the Campbell's version.
I feel like Senate bean soup. although I don't have the ingredients to make it at least tonight.
also love Beef and Barley.
Adore split pea soup.
would love a cream of anything soup but don't want to have to add all the calories that cream and lots of butter would add.
wonder if a low cal low fat soup could even work and seem satisfying....probably not or save the calories for a special night.....boo hoo
anxious to see what others list.
re: iL Divo
For squash soup, I actually really like the Silver Palette's version. The apples bring a brightness and a bit of acid that is a very good compliment to the denseness of squash. Though that recipe calls for curry powder, I change out the herb/spice note to unify the whole meal.
I am not a big cream o' soup fan, so can't help you on that one.
re: iL Divo
I just made a soup the few days before Christmas that is excellent and silky without the cream, or with the cream.
Eggplant bisque with fennel, tomato, garlic, onion, sweet bell pepper
Set up two eggplants, six plum tomatoes, and a bell pepper (all cut in half), with five or six cloves garlic on two cookie sheets and drizzle with olive oil. Roast at 375 until everything looks yummy. Meanwhile, sautee one bulb fennel and an onion or two (both coarsely chopped) in butter or olive oil, about ten minutes. Add 1/2 cup dry white wine to deglaze. When the roasted vegetables are done, and cool enough to handle (ouch!) remove the skins, and throw them in with the onion and fennel, and add 6 or 7 cups stock. Cook together for a while and then throw in blender. Puree until the texture is smooth and inviting. Add back to pot. If you want, add cream (in your case, no need).
The color here is just lovely.
re: iL Divo
When I was 14 my parents took my older brothers and me to Washington D.C. (my father had a convention) and we got a tour of the Capitol and ate in the U.S. Senate dining room with our congressman. He raved about the Navy Bean Soup. As a teen, I didn't think it was anything special. I didn't see any sailors either. I thought it was some special soup served in the Navy or at least made by sailors.
re: John E.
I make it once every February, I think that is the only time when it is on the menu there. Or at least originally. The beans are named after the navy, not the soup! I call it February Soup. My husband goes nuts for it, even though it's not the kind of thing I would imagine him liking.
SOUPTALE: A last word from the late Senator Everett Dirksen (R-IL), written 3 years before his death in 1966. AN HOMAGE TO BEANS:
"It was many years ago that a very dignified and slightly belligerent senator took himself to the Senate Dining Room to order bean soup, only to discover that there was no bean soup on the menu. This dereliction on the part of the Senate Dining Room cooks called for an immediate declaration of war. So the senator promptly introduced a resolution to the effect that henceforth not a deay should pass, when the Senate was in session and the restaurant open, that there would not be bean soup on the menu. It has, therefore, become an inviolate practice and a glorious tradition that the humble little bean should always be honored.
I feel a bit of a cold coming on (likely related to over-doing New Year weekend festivities), so there's chicken noodle soup in the future for me. I'll be making a big batch for lunches.
Definitely going to try out the split pea soup from Ad Hoc at Home fairly soon. Been trying to cook more from my cookbooks, and I have wanted to make this one for awhile.
I make a squash/pear bisque as well! It's one of my favorites. Sometimes I do it w/ sweet potato instead. You're right, it needs spice and sweet. When mine is complete, I dose it w/ lime juice, maple syrup and smoked habenero sauce...tasting until it's just right.
I tried the minestrone that Gab Hamilton is making in the video available on Chow. It was really good! I used freshly made chick stock instead of the buillion cubes , but otherwise made it just like hers. It was good. Don't forget to salt to taste before serving.
I roast buttercup squash, (or butternut if I don't feel enough energy to cut a buttercup) a couple of granny smiths, a couple of onions and 3-4 cloves of garlic. I season with salt and chili powder and drizzle a couple of tablespoons of olive oil. Roast in oven 450' for 30-40 minutes. I move everything around a couple of times while roasting. Puree with vegetable stock when done roasting. It is yummy and easy. I only quarter the apples and onions. I do peel the apples.
I always serve with toasted pepitas.
I made creamy chicken divan soup (Southern Living) the weekend of the 19th. I made Italian Sausage soup Christmas Eve (Claros.com); and this weekend I made two batches ot Cream of tomato soup ~ two TB butter, one sweet onion, chopped ~~ add 2 TB flout and cook out flour; add 1 qt TOMATO JUICE. I will never ever buy premade tomato soup again.
Now I'm on to lentil soup and split pea soup for the next couple weeks. I make soup constantly.
I love miso soup and we used to make it from scratch until we discoved a miso paste product from Marukome called called Reduced Sodium Ryotei no Aji Miso Paste which contains Dashi Stock. All you do is boil water, add tofu, scallion, mushrooms etc. After 3 minutes put a little hot water into miso paste to smooth it out, pour into water, turn off flame and stir to combine. Easy and delicious
Dang. It's so scary when another CHer can look into your fridge and know everything, lol. Was wondering what to do with the New Years' smoked salmon. (If you're still able to see, please don't tell anyone how old the Greek yogurt is, letsindulge!)
Will be making that Smoked Salmon Chowder later today. Maybe will substitute some sweet potato for white potato? or maybe too sweet. Will think on it.
I've been making soups lately - at least once a week. Freeze the leftovers in small containers for DH to take to work and reheat. Some of my favorites have been and will be repeated soon are:
Creamy Chunky Tomato (with diced tomato and cream cheese)
Chicken noodle (great for the sniffles)
French Onion Soup (Gotta use Gruyère)
Creamy New England Clam Chowder
Ham knuckle and Bean Soup (can't find hocks here)
Turkey Vegetable Soup
Split Pea (ham and bone from xmas)
Broccoli Cheese Soup
Vegetable Beef Soup (using leftover Pot Roast)
Cream of Mushroom Soup
Most from scratch stocks and all yummy. But I'm still looking for more recipes. So I am loving this thread. Would love a good tried and true recipe for a corn chowder and a potato/bacon/ham soup, if anyone has one.
I invented this corn chowder recently, it's a mix of East Coast and California style. A work in progress, in case you can't tell!
EAST-WEST CORN CHOWDER
6 to 8 ears worth of corn kernals (save cobs for broth if you want)
1/4 stick butter and a pat of bacon grease (could also add some bacon or ham and saute in)
Shallots, onion and scallion/chive to taste
1 single chopotle in adobo
thyme, salt and pepper
1 1/2 cups milk
1 1/2 cups broth, made from cobs or chicken stock
to thicken, either avocado or diced potato
(if you want to be fancy, you can top with some chopped shrimp or crab before serving)
Saute onions and other vegs in butter and grease til soft.
Add spices and chipotle, stir 3 minutes.
Add corn, milk and stock, bring to a gentle boil.
Add avocado/potatoes, lower and simmer 15 minutes.
Puree all, but leave some corn whole (or reserve some and add now).
Garnish with seafood if desired.
In season, I regularly make corn bisque (pureed), or corn chowder, and cob broth is the SECRET to the best corny-corn flavor ever; it is my 'secret' way to get my french BF ( French people don't eat corn!) to enjoy it. love to top it with a little chopped dill, and some fresh crab..... it is one of his favorite first courses now.
In winter, I don't make corn chowder. To me, it is a seasonal soup. There are so many delicuos winter things to make soup with now, that I am content with squash, onions, beans, split peas, asian lemongrass chicken, and so many more:)
I eat soup a lot. All throughout the year, often 3-4 times a week. In the last three weeks, I've made butternut squash soup quite a few times. I am only cooking for me, and I have been buying a package of precut butternut squash from SAMs club, and then freezing it on a sheet pan, then sealing in a freezer bag. I sometimes do it with red lentils, caramelized onion, carrot, celery, and chicken stock. I vary the flavors, sometimes adding a bay leaf and thyme, sometimes curry blend, and sometimes a garam masala blend. Stirring in some fresh spinach at the end is nice. Other times, I like apple, carrot and onion.
I made regular lentil soup the other day. I made a duck stock with a duck carcass that I hacked up, and then I made a duck and sausage gumbo, that was mad yummy. I also made a sea food gumbo, standard chicken soup, and then turned the left over into chicken and dumplings the next day.
Then I made a 13 bean soup, a bacon bean soup, and a spinach soup.
I love soup.
Ham / Corn Chowder
8 bacon strips, cut into 1-inch pieces (optional it is garnish)
1 medium onion, finely chopped
1 cup diced celery
3 cups cubed peeled potatoes (about 3 medium)
3 cups chicken broth
4 cups whole milk, divided
4 cups fresh or frozen whole kernel corn, divided
2 cups cubed fully cooked ham
2 tablespoons butter
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce, optional
In a large saucepan, cook bacon until crisp. Remove bacon to paper towel to drain, reserving 1/4 cup drippings in pan.
Saute the onion, and celery in drippings for 5 minutes.
Add potatoes and broth.
Reduce heat; cover and simmer for 10 minutes.
Place 1/2 cup milk and 2 cups corn in a blender; cover and process until pureed.
Pour into saucepan.
Add ham and remaining corn; simmer for 10 minutes or until vegetables are tender.
Stir in the butter, salt, pepper, pepper sauce if desired and remaining milk; heat through. Garnish with bacon (if using).
Yield: 10-12 servings (3 quarts).
On Monday, I used the crockpot to make pink beans with plenty of garlic cloves, a sliced onion and some fresh bay leaves. When beans were half done, I added 2 turkey thighs, additional water to cover and let it go another hour or two until the beans were done. Pulled the meat off the bones, shredded and returned to pot with 2 freshly minced garlic cloves and a bit of sherry vinegar. Really tasty!
I usually buy whole chicken on sale and freeze them for making stock later. I wait until I have many of these ingredients on hand and need to use them up. I cook the chicken whole for about 1 - 1 1/2 hours then remove the chicken and shred the meat and freeze it for use later. I return the bones to the stock and continue cooking. It usually simmers for about 4 hours on the stove. Strain the leftover ingredients and skim the fat (or leave it be) and freeze in portioned containers. It's easy and tastes yummy!! This is my usual chicken stock recipe:
2 (5 lb) roasting chickens plus necks, rinsed & remove liver from cavity
3 large yellow onions, unpeeled & quartered
2 leeks, remove top half & cut the bottom in 1/2 the long way
6 carrots, unpeeled and halved
6 stalks celery with leaves, cut into thirds
20 sprigs fresh parsley (stems included)
15 sprigs fresh thyme (stems included)
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 Tbsp. kosher salt
4 tsp. whole black peppercorns
2 bay leaves
7 quarts water (or 28 cups) plus 2 cups extra reserved
I love soup.
One new thing I learned in 2011 is the use of vinegar to finish the soup. In expecially rich soups (my cabbage soup which I use a lot of pork parts), it really adds another demention and cuts the fat/colligen which can make the soup very heavy. I started making peppered vinegar. add various peppers to vinegar.
The soup I like to get right this year is Gumbo (still not exactly right: I think not having real tasso or cajun sausage is the issue) and cows feet stew (carribean version).
I've been doing a lot of vegi soups with beans. They are suprising good and hearty.
Tonight was a simple fish chowder. Used some Haddock fumee that I made with cages and then froze. in the saucepan, started with a bit of butter and olive oil, and then sauteed some shallots. Just before they were ready, threw in some fresh thyme. Deglazed with some white wine. Added some bloomed saffron and the diced potato. Sautée for just a bit, and then added the fish stock.
When the potatoes were soft, added a1/4 cup of cream, and the fish. Simmer for 5 minutes. And eat. Simple meal that ends the week on a comforting note.
A family member made a favorite this week: roasted veggies in a tomato-based broth. This is one of the only non-creamy (and non-blended) soups that I enjoy. We top with grated high-quality Parmesan.
FWIW, www.superiortouch.com, the maker of Better than Bouillon, sells a greater variety of soup bases online than I have seen stocked in supermarkets. I bought some cases - 6 one-pound jars per case - a few years ago and have shared them with friends. I still have enough to last me if I live to be 100. Still, I make soup year-round and don't always have enough ambition to make stock from scratch. Sometimes when we DO make our own, we wind up needing more, or the soup is a little weak, and I reach for a jar of base to correct the flavor.
On October 30, 2011, the NYT Sunday Mag section had a recipe for butternut squash soup from the restaurant 11 Madison Park - it's apparently a tres chic place with "modernist cuisine" (sous-vide, etc.). I skipped some of the steps and left out some ingredients I didn't have and didn't feel like going out to get. It turned out to be an absolutely delicious soup, even with my omissions. Lots of neat little touches like toasted pumpkin seeds sprinkled on top and ginger as one of the ingredients. If you're a pretty good cook, you could easily adapt this recipe without too much trouble.
Here's an easy and delicious soup. I don't have a recipe; just adjust proportions according to how much soup you want.
Roasted Fennel Soup
Preheat oven to 350. Butter a baking dish. Add a layer of trimmed fennel bulbs, cut into wedges, to fill dish. Scatter as many halved, peeled garlic cloves as you wan over/around the fennel--or none if you don't want garlic. (If I'm using three largish fennel bulbs, I'll use 10-12 garlic cloves.) Sprinkle generously with freshly grated pepper.
Meanwhile, bring to boil in a saucepan enough chicken (or vegetable) stock--or storebought broth, if you like--to cover the fennel. Pour into baking dish. Cover dish tightly with aluminum foil and put in the oven. Bake for 1 to 1 1/2 hours, or until the fennel is soft.
Transfer contents of baking dish to saucepan. Add more stock and puree the contents for a velvety smooth soup. Salt to taste. You can stop here and heat and serve. It will be delicious and relatively low-cal. Or add a bit of heavy cream. It will be even more delicious--and not so lo-cal.
Dress it up for company w/a dollop of creme fraiche, sour cream, or yogurt and a sprinkle of chopped chives or some lemon or orange zest. If you really want to get fancy, add shrimp or lobster or crab or oysters.
Any/all iterations--fabulous (if you like fennel).
Not only does a garnish "dress it up for company", sometimes it saves it from boredom. I made some leek and squash soup this weekend that I thought was awfully bland and boring...so I candied some orange peel, chopped it and stirred it into greek yogurt (which I always call creme fraiche when i serve it to the husband) and dolloped it in a shallow bowl before adding the crappy soup. It was pronounced delicious. ha!
I've been making a really simple Spanish garlic soup while getting over the flu. Light chicken stock with garlic cloves simmered in it (amount of cloves depends on my mood). Then a bit more minced garlic cooked gently in olive oil with pimenton in a separate pan, and then that gets tipped into the soup pan.
In days of yore I would've thrown stale bread into the broth at the start of cooking, or fideos towards the end, but since I can't have gluten, I've been experimenting with Asian rice noodles. Not so sure about those, but the broth is still incredibly satisfying.
Tonight I poached a 3lb chicken per Jacques Pepin. When the chicken is done, I pull it, rip off the meat and throw the bones back into the pot and let it simmer. I pretend to the family that this process is to provide them with chicken for enchiladas or chicken salad, but I am lying. It is really so that I can have home-made chicken noodle soup tomorrow.
Lately, I have been using a Greek short, stubby pasta for this soup and it is perfect.
So soul-satisfyingly good. Love the retro pork and beans addition. Tastes best if you can wait to eat the day after it's made.
HAM AND BARLEY SOUP
ham bone, extra ham meat (about 3/4-1 lb or whatever you have available)
1 big onion, about 2 cups
Carrots, about a cup
Celery, about a cup
2 tbs. garlic or more
10 cups or so water
15 oz. can diced tomato
1/2 tsp. thyme
2 bay leaves
2 tbs ham base (used Jamieson's)
lg. can pork and beans
3/4-1 c. barley (used pearl barley)
- Chop veggies and garlic and sweat in some olive oil along with pepper till translucent
- Add ham bone, water, tomatoes, thyme, bay leaves, ham base and simmer for couple of hours
- Then take out ham bone, pull off any meat and add back to pot along with chopped extra ham, barley and can of pork and beans
- Cover and simmer another hour
- Taste, add salt, pepper, squeeze of fresh lemon juice to brighten
I was feeling lazy, and it's rainy and cold out, so tonight I made taco soup. I sauteed a bell pepper and an onion with some garlic, dried oregano, chili powder and epazote, then stirred in the extra lean ground turkey I bought on sale last week.
When the turkey was done, I added a can of whole tomatoes I pureed with some jalapeno slices, a dollop of adobo sauce (from the chipotle can) and a pint of homemade chix broth. Once that came to a boil, I added a cup of frozen corn. After the corn was cooked, it didn't have enough oomph, so I sloshed in about a 1/4 cup of green salsa from a jar. Served topped with more jalapeno slices, a dollop of yogurt and tortilla chips.
I'm making tom yum soup tonight (Thai hot and sour soup). Adding additional veggies and rice noodles to make it a meal.
Loving this thread! When the weather turns chilly I make soup weekly to take to work for lunches. Favorites include
Curried Butternut squash soup with broccoli
Asian vegetarian hot pot
Provencale chicken and sausage stew
Beef stew with butternut squash
Curried lentil soup
Southwestern vegetarian black bean soup
Made the Senate Bean soup from Mr Sunday's Soup book by Lorraine Wallace. Good soup & good soup book too.
Last night's dinner was Leek and Potato Soup, Julia's version from Cooking at Home. We both enjoyed this non-stock soup tremendously. I used a food mill since that is my preferred texture. Served with cheese gougeres from Around My French Table. The perfect light supper.
re: iL Divo
Il Divo - I tend to wing it alot with recipes, especially soups. For cream of 'shroom, I do a duxelle with some onion added to start, sauté in lot's of butter, sprinkle with flour, cook out the starch.
Add in sliced mushrooms, chicken stock, cream and thyme. Simmer away..... sherry or brandy and s&p to taste and that's about it!
OK, this might be too boring for you guys, but I can make, like, an Abe Lebewohl Chicken-in-a-Pot, and I can make matzoh ball soup (2 competitive older Aunts) and my two sets of kids from 2 marriages love my chicken noodle soup, but I would like to learn how to make a "real" Poulet au Coqotte. Any takers?
I had to look up the recipe. Of course I knew poulet was chicken but after that I needed help. Anyway, I came up with a woman's blog where she made Julia Child's version of this recipe. It appears to work out well (be sure to brown the chicken). I'm going to try this one soon, but I'll use frozen pearl onions and maybe add some mushrooms.
Chicken and Dumpling Soup. I find it super hearty and very comforting when I have the sniffles. The husband likes it too. Found one last year that I love, and revamped it a bit. Recipe here and link with more detail at http://www.neurotickitchen.com/2013/0...
PS I am totally going to try to attempt Avgolemeno. Been wanting to try it for a while now. Thanks for the inspiration!
Chicken and Dumpling Soup
Adapted from Taste of Home/Jessica Rehs
Serves 4 to 5
4 Cups Reduced Sodium and Fat Free Chicken Broth
2 Cups Prepared Chicken Stock
1 Cup Water
3 Bay Leaves
1.5 teaspoon Crushed Red Pepper Flakes
6 Fresh Thyme Sprigs
5 large Garlic Cloves, peeled
3 Garlic Cloves, minced and set aside
1 Cup chopped Carrots
1 Cup chopped Celery
2 Tablepoons Olive Oil
1 Tablespoon Butter
2 Tablespoons All Purpose Flour
1 Cup Frozen Peas
1 Rotisserie Chicken, meat chopped into bite-sized pieces
1/4 Cup Evaporated Milk
1/2 Cup chopped Chives (optional) for garnish
2 Cups All Purpose Flour
1 Tablespoon Baking Powder
1.25 teaspoons Cayenne Pepper
1.25 teaspoons Salt
1 Cup Buttermilk
2 Eggs, lightly beaten
Create the Stock:
In a large saucepan, add the first 7 ingredients and combine. Bring liquid to a boil, reduce the heat, and allow to simmer uncovered for about 25 minutes. Once done, scoop out most of the Crushed Red Pepper, all of the Garlic, Thyme, and Bay leaves. Discard.
Note: You can also leave a few Cloves of whole Garlic in for the entire cooking process if you like extra Garlic flavor. I did of course. Just be sure to remember to scoop them out later!
Cook Vegetables and Create the Soup Base:
In a large dutch oven or very large pot add oil and melt butter. Add Carrots and Celery and sauté until they are tender, stirring occasionally and taking care not to burn. This should take about 6-8 minutes.
Bring it all together:
Next, add the Minced Garlic and cook about 1 minute longer, stirring. Stir in the 2 Tablespoons of Flour until incorporated. Now, slowly add the prepared Stock. Bring it to a boil and cook, stirring, for 2 to 3 minutes to allow it to thicken. Add the Peas and return the mixture to a boil. Cook for another 3 or so minutes until Peas are tender. Stir in Chicken and Evaporated Milk and lower the heat a bit. Allow the mixture to heat thoroughly for another 3 or so minutes.
Make, add, and cook the Dumplings:
In a large bowl, combine Flour, Cayenne, Salt and Baking Powder. In a separate smaller bowl combine slightly beaten Eggs and Buttermilk. Pour the Wet ingredients into the dry ingredient bowl and stir until incorporated and just moistened.
By the teaspoonful, drop batter into the already simmering broth. Add as many dollops of batter as you'd like keeping in mind that you may have some batter left over. When done, cover the pot and simmer for 15 to 20 minutes or until a toothpick comes out clean when poked into a Dumpling.
When the Dumpling are finished cooking they will inevitably have stuck together. You can easily remedy this by running a sharp knife around each to separate.
To Serve, portion out the Soup and Dumplings into individual bowls and garnish with ample amounts of Chives.
Cooks note - this "soup" has the potential to come out more stewlike - much of liquid gets sucked up by all the Dumplings, especially after you've stored this and served it as a leftover. You can certainly store the Dumplings apart from the broth, or feel free to add more Chicken Broth or Even a bit of water before reheating to
increase the amount of liquid.
I was intrigued by this soup last week, essentially similar to an Egg Drop, but with pork. Bought pork to make dumplings as well, so gave it a try.
We all liked it, great flavors. We agreed it would be better without the pork, instead I would add scallions and chopped water chestnuts. Very simple and comforting.