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How often do you have soup?

I have soup almost daily, and probably at least 5x a week.

When I'm traveling, and I need to grab something quick and convenient, soup options will often drive my dining decisions.

Like last night, was traveling and ended up at McDonalds and was so desperate for soup I made a second trip to a nearby 7-11 to get some microwaveable soup. It wasn't very good, but at least it was warm, liquidy and savory.

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  1. Idealy, maybe three or four times a week. At least once a week or so, I make a phony pho. One of my favorite breakfasts is simply hot broth - chicken, turkey, pork, beef, or some combination. However, if I don't have homemade broth around, I eat soup less.

    19 Replies
    1. re: MGZ

      Yes, soup for breakfast is severely underrated, and underutilized.

      1. re: MGZ

        MGZ
        Winter, almost daily. Often for breakfast. Summer, less but still 3X week. I'm pushing for soup on the Home Cooking DOTM. Voting is underway fellow soupers. MGZ, what's in your phony pho?

        1. re: ItalianNana

          Well, I make broth out of whatever meat and/or bones I find on the cheap - beef bones, chicken carcasses, turkey wings, pork neck bones, etc - in whatever combinations I think might work. Onion and garlic are the usual additions to the stock. I then freeze a bunch of each batch.

          When I want to make my phony pho, I reheat the defrosted stock at a simmer with garlic, ginger, fish sauce, soy sauce, and dried chiles (lemongrass too, if I have it on hand). After an hour, I remove the aromatics and pour the broth over rice or soba noodles. I serve it topped with cilantro, mint, sliced serrano chiles, bean sprouts, leftover thinly sliced meat,* leafy greens,** an egg I poached gently in the broth, or whatever combination of the above I have on hand.

          *If the meat is raw, I simmer it in the broth for a minute or two.

          **Simmered in the broth for a couple minutes. I've used spinach, chard, and escarole (not very pho-ish, huh?).

          1. re: MGZ

            MGZ-thank you.
            It sounds delicious and far too complex to be called phony. Hey, you could call it faux pho...wait, it's pronounced FA, thought I was being clever. The soba noodles are the buckwheat ones? Then I'm guessing gluten free!!!
            I'm going to try your soup. It's funny you mention this particular soup. I had never had it, but recently started gathering recipes to get a sense of the generally agreed upon ingredients and methods.

            1. re: ItalianNana

              Most of the soba noodles I've encountered have wheat flour in addition to the buckwheat. Be aware of that if you're avoiding gluten.

              1. re: cayjohan

                cayjohan
                Oh. I appreciate that information. Maybe I can find rice noodles that are similar. I always read labels carefully, but was getting excited there for a minute. In my case, even tiny amounts of gluten are not an option. I don't care for many of the GF specialty products and am always looking for foods naturally GF.

                1. re: ItalianNana

                  Then the faux pho won't likely work for you at all. Soy sauce and fish sauce often contain wheat, gluten and glutamates from msg or naturally occurring in the soybeans and the processing of them.

                  If that's not an issue for you, rice noodles made from 100% rice would be the best choice, or mung bean/cellophane noodles, if you prefer.

                  1. re: 1sweetpea

                    1sweetpea,

                    Tamari brand GF soy sauce has been around since I got the diagnosis of Celiac disease. Ditto for Dynasty Oyster "flavored" sauce. The sodium salt glutamic acid is what is in MSG and is not "gluten." It's on the list of safe ingredients for Celics. I will certainly try the rice noodles. And check out the cellophane ones as well. Are those the ones that GROW when you put them in a hot pan? Thanks for the suggestion.

                  2. re: ItalianNana

                    ItalianNana, I'm toying with the option of tossing some toasted kasha groats into a broth soup, for that wonderful buckwheat flavor. No gluten worries then. Might be an option for you?

                    1. re: cayjohan

                      cayjohan,
                      It certainly might! In many things. I know groats are on the safe list, just didn't know what they were and have forgotten all about them. I just peeked into a GF cooking site and found lots of ways to use them. Thank you for the thoughtful suggestion!

                  3. re: cayjohan

                    Soba noodles made from 100% buckwheat are called "ju-wari" soba. (十割そば). Unfortunately, they are rare.

                    1. re: Tripeler

                      Thanks for the term to look for! I've heard that they are virtually impossible to find in the U.S.; true?

                  4. re: ItalianNana

                    FWIW, it's more like "fuh." And here's a wonderful recipe. I make the stock is pretty large volume and then freeze in meal-size portions.

                    http://www.vietworldkitchen.com/blog/...

                    1. re: c oliver

                      Thanks for the correction. I'll try to remember with...
                      Phee Phy Phoh Phuh :-D

                      1. re: c oliver

                        Keep in mind, the whole point of "phony pho"* is that you simply use whatever stocks you have on hand. The idea is that you take what you may have made with a future turkey gravy, or whatever,** in mind and doctor it at the last minute to "fake" it. The gently poached egg is much more of a Korean soft tofu soup inspired addition, but it works.

                        That recipe, however, reminds me that I should add some star anise and clove to the hour simmer, creating a bit more "phoness".

                        *The beauty of both the prevailing American pronunciation and the alliteration apparent in typewritten words is that the lack of authenticity matches that of the dish.

                        **I actually liked the broth I made with the trimmings from a prime rib, pork neck bones, and a coupla turkey necks best. I spose it would work with a vegetable stock as well. Nevertheless, if you make and keep broths frequently, it is a simple way to create a tasty dinner that requires little attention for most of the prep.

                      2. re: ItalianNana

                        "Faux pho" is quite clever.

                        As to gluten, I've never paid much attention, but rice noodles are a fine substitute that we have used, as well as bean threads.

                        It's phony, as I explained a bit downthread, because I take stocks that I have made simply to use up cheap meat trimmings (and/or carcasses, etc.). The same broths are the stuff of a big mugfulla breakfast for me, left unadorned. Otherwise, they may become the base for a sauce or a soup.

                        1. re: MGZ

                          You're also missing star anise and cinnamon/cassia, which are key to pho's flavor profile, at least for me. I realize the Vietnam and its neighbors have many regional variations. I like your addition of lemongrass, though. That's a nice touch.

                          I think that the assortment of bones can only serve to enrich the taste of any broth, including pho, even though purists might insist that only beef bones be used. My more eclectic Asian broths often include lamb or goat bones, chicken wings, beef bones OR pork and chicken bones (no lamb or beef). I've thrown dried squid or dried shrimps in too, to amp up the umami effects, but avoid them if you are gluten free. I've definitely seen msg on the ingredient list for some of the dried squid varieties.

                  5. re: MGZ

                    For a while, I was on a tomato soup w/blue cheese for breakfast kick. It was the best!

                    1. re: jlhinwa

                      Must look quite "patriotic" in the bowl.

                  6. My problem: In theory I like soup, in practice, I hate burning my mouth. Yeah, I know, take tiny sips---that's how I burn my mouth. And it must be just me, because other diners are slurping the same soup without discomfort. And once I burn my mouth, it takes several days to recover my taste buds. So, I usually avoid soup.

                    1 Reply
                    1. Probably once a week to once every two weeks. I probably make it from scratch several times a year too. When I make it I will eat it several times in a row.

                      1. Several times a week, I make large batches of chic soup and freeze in serving size containers. I'll even have it for breakfast!

                        1. Never in summer.

                          In fall, winter, and early spring at least every two weeks. I'm including certain stews in this answer.....

                          1. Maybe once a week in the summer, and 3x a week (at least) in fall/winter/spring.

                            NB--I am expanding your definition to include chowders.

                            1. During winter, I make lots of soup and freeze portions. Chicken, turkey, leek and potato, beef and veg, ham and bean, etc. I probably have soup three times a week during winter.

                              Aside from gazpacho, I don't do soup in the warmer months. Gazpacho is great for lunch so I'll make a blender full during tomato season.

                              1. If we include stews, probably twice a week. Manifold soups and stews are in my kitchen repertoire, and they are also frequent picks on restaurant menus when I dine out or take out.

                                1. Once every couple of months.

                                  I'm not a soup person.

                                  1. Maybe once a week... we like to do tomato soup and grilled cheese for lunch on saturday or sunday. Otherwise, I'm not really a soup person.

                                    1. About 10x /month in Mexico, about 4x stateside.

                                      1. A couple of times a week in cold weather. Alot less in summer.

                                        1. In winter we make either Gumbo or Beef/Vegetable soup fairly often. I don't keep a diary. Always enough for leftovers for lunch or as a small bowl along with supper etc. So everyday sometimes for several days...then maybe none for several days. It varies. ~ In summer almost never B/V soup. Gumbo every few weeks..especially shrimp and fresh okra or seafood.
                                          Had a "cup" of Chicken and Andouille gumbo for lunch today.

                                          1. I could pass the main meal and eat only soup. It is filling, comforting and healthy. I eat soup a few times a week and also love French onion soup every now and then. Lately the restaurants seem to have some standard prepared cream soups (no doubt from a package), I avoid and eat the minestrone if I can.

                                            1. I love soup, especially when traveling or for work lunches. Lots of variety. It's satisfying without being too heavy.

                                              I can't stand to eat canned soup anymore though. It's just too salty and doesn't have any fresh taste. My new year's resolution was to make a (different) batch of soup each week. I need to get back on track with that.

                                              1. Winter once to twice a week, generally two different soups. Leftovers are packaged and frozen, so we are not always making two different pots of soup each week.

                                                In the warmer months perhaps once a week, usually on a Monday (our late night) with some salad or a cold sandwhich.

                                                (last two nights were special holiday meals, chicken soup, and last night a leek with mushroom chowder...)

                                                1. at least once per day, often toimes more than that.

                                                  PLUS soup is often eaten to start the meal and then again after the main course and maybe for dessert................

                                                  And this refers to hot soups, not cold soups such as borscht or fruit/melon sopups which are drunk as beverages during the course of a day.

                                                  I make a caldron of Chicken soup every week, lentil soup every other week and assorted vegetable or beef based soups at least once per week. One of our freezers had soups stored in containers rangeing from single serve to 3 quarts (family size for 1 meal).

                                                  Often the soup in the freezer is the base and I make fresh 'mixins' every day. This week I've been making about six dozen matzo balls each day, and boiling fresh root vegetables to add to the chicken soup. The rest of the year i might be making, dumplings or noodles or pasta/rice to add to assorted soups.

                                                  1. Not very much, maybe once a week. I like soup, just don't put much of it in my belly for some reason.

                                                    1. at least once or twice a week... i love soup! our work cafeteria has 3 types of soup every day, there's usually one I like.

                                                      1. Hot soup, hardly ever. I ate it more frequently when I lived back East, but here the weather is usually too warm for it to be appealing. Now I really only eat it as a traditional holiday dish (e.g. squash soup on Thanksgiving) or when I'm sick, and fortunately that doesn't happen too often. I think I've had hot soup maybe 4 times in the past 5 years, and 3 of those times were during my recent bout with pneumonia.

                                                        Cold soup is another story. I'll eat gazpacho as much as possible during peak tomato season, and I adore cold beet borscht and creamy cucumber soup.

                                                        21 Replies
                                                        1. re: goodhealthgourmet

                                                          ya know, I've never had borscht, and I LOVE beets... I know a place near me that serves it... I'll have to try it next time I go. :)

                                                          1. re: jujuthomas

                                                            Just make sure theirs is a true beet borscht. Some are actually meat broth-based (pork or beef) or tomato-based depending on the region where the recipe originated. I like the vegetarian beet-based Lithuanian & Jewish versions with buttermilk or sour cream.

                                                            1. re: goodhealthgourmet

                                                              It is most likely that the origination of borscht would have been as a way to extend pork protein with the filler provided by the beets that were easy to grow, and had been harvested and stored. Borscht is Eastern European peasant food and ways to extend meats would be at the core of their focus on food preparation. Purely vegetable based preparations would have been borne out of either starvation or latter day ideas. Nonetheless, to taste the soup properly, one should start with a version prepared with a meat stock.

                                                              1. re: MGZ

                                                                MGZ....
                                                                Your theory works for HOT borscht which typically had a pork (or for Jews, beef base).
                                                                Cold borscht on the other hand was made with vegetables and added dairy product.

                                                                1. re: bagelman01

                                                                  I have always understood that cold borscht was once "hot", in the sense that beets are so tough that they must be broken down before they can be liquified. Was there a way to make cold borscht, in say, Dostoevsky's time* that did not require boiling the beets?

                                                                  * Admittedly, beet soup long predates Fyodor.

                                                                  1. re: MGZ

                                                                    Of course the beets were once hot - when they were cooked. But the finished soup is served chilled.

                                                                    1. re: MGZ

                                                                      one of the reasons 'cold' borscht was made without a meat base was the lack of refrigeration. So in the summer months, beets and vegetables were boiled and borscht made and stored in crocks. It traveled to the fields and was eaten midday without worrying about spoiling. A hot borscht was a winter dish. It could be stored in the root cellar, or in a crock topped with a brick placed in the snow outside the kitchen door.

                                                                      1. re: MGZ

                                                                        If you travel to Eastern Europe today, you will note that borscht always has a root vegetable base, hot or cold and then varies by custom, region, town, city, etc. I have been told that for every opinion on borscht, there is a corresponding reciepe.

                                                                    2. re: MGZ

                                                                      Also Eastern European immigrant food in the Depression (and thereafter). My Polish grandmother could take one pork rib or other random piece and stretch it with her home-canned beets in the winter like nobody's business.

                                                                      1. re: lsmutko

                                                                        Exactly. I would say that fundamental concept was the driving factor behind the creation of borscht. I'm sure that later variations may have omitted the meat, but originally the soup was created to stretch the limited, available protein sources by adding starches. Given the fact that Eastern Europe was predominantly Catholic, pork would have been the primary meat used. It was the cheapest and easiest to raise. If a small percentage of the population didn't eat pork, I spose that a chicken or beef based broth would have been utilized by them. Whether eaten hot or cold really wouldn't matter.

                                                                        1. re: MGZ

                                                                          MGZ....eastern Europe had the largest concentration of Jewish people up to about the early 1900's of approximately 8 or 9 million . About 2.5 million Jewish persons from all countries in this area were dispersed around the globe with another 6 million remaining in their little towns...and did not fare too well...Suggest you research the Pale Settlement. of the early 1500's..
                                                                          Borscht is more of a regional meal, varried by culture, religion and avaliability of basic ingredients.

                                                                          1. re: PHREDDY

                                                                            "[Ea}stern Europe had the largest concentration of Jewish people up to about the early 1900's of approximately 8 or 9 million."

                                                                            In 1930, there were approximately twenty million Catholics in Poland alone. There were over 325 million people in Europe. During the Polish Commonwealth years, the population was overwhelmingly Catholic. In fact, during the the early 1700s, the population was around nine million with only a half a million Jews. Catherine's Pale of Settlement simply moved Russian Jews into what had, on and off, been Polish territory. It did not increase the number of Jews in Eastern Europe, it simply forced them out of Russia proper and into Poland. The Jewish population of Eastern Europe, though not insignificant, was a relatively small minority.

                                                                            Nonetheless, the idea of boiling meat scraps and adding root vegetables to stretch the protein certainly predates any concepts of monotheism. It's pure survival. Organized religion was a luxury that was embraced later.

                                                                            I should note, however, that I still want to go to the Motherland and have Chicken Kiev with you.

                                                                            1. re: MGZ

                                                                              Can taste the butter oozzing out of the chicken!

                                                                    3. re: goodhealthgourmet

                                                                      interesting! I'll have to ask - the restaurant I'm thinking of is one of the few Jewish delis in the Philly suburbs, so I'm hoping it would be an authentic recipe. I know their matzoh ball soup is amazing.

                                                                      1. re: jujuthomas

                                                                        I doubt it...unless they got the recipe from a person who emigrated here between 1880 and 1915...

                                                                  2. re: goodhealthgourmet

                                                                    The weather is not a factor for me. It could be--and not infrequently is--110 degrees outside and I'd happily be wolfing down bowl after bowl of scalding hot chicken and dumplings or Texas chili.

                                                                    Think Max Klinger in that episode of MASH where he's wearing a rubber suit, feather boa and drinking hot chocolate while the rest of the camp is lined up to get into the showers because the weather is equatorial.

                                                                    1. re: Perilagu Khan

                                                                      I've never been affected by weather in terms of what I eat or drink. I like hot tea or ice tea all year long, and soup is fine hot all year, too. I may not feel like *making* soup in the summer, but I'm perfectly happy eating it.

                                                                      I have a friend who has "too cold outside to eat ice cream" issues. It makes me laugh, listening to some of his rules. Another of them is his refusal to go to a movie unless the weather outside is cold or wet. Anything else is "too nice to be cooped up in a movie theatre."

                                                                      I'm glad my parents didn't burden me down with such ideas.

                                                                      1. re: Jay F

                                                                        I doubt your friend considers that a burden, and who knows whether his parents had anything to do with his preferences. Different strokes, perhaps.

                                                                        I'm not much of a dessert OR ice cream person to begin with, but I generally prefer cold desserts in the summer and warm desserts in the winter (or a mix of cold & hot, which is often the case when one opts for a dessert plate to share).

                                                                        Also, hot soup when it's 100+ degrees out? Thanks, but no.

                                                                        Funny, I feel the same way he does about going to the movies.

                                                                    2. re: goodhealthgourmet

                                                                      the cold 'vegetarian' version isn't borscht. it is chlodnik or holodnik (anglicizes different ways from different languages). I don't know the rules for vegetarians, it usually has dairy added.

                                                                      to further complicate things, Poles make a number of 'barszcz' dishes that don't even have beets.

                                                                      Slavic cooking shouldn't be equated with French cooking. There aren't codified recipes, just basic concepts.

                                                                      1. re: j8715

                                                                        Chlodnik means "the cooler" in Polish, and holodnik means "cold soup" in Russian. In this case they're used to specify that the soup is served cold instead of hot.

                                                                        http://www.merriam-webster.com/dictio...
                                                                        http://oxforddictionaries.com/us/defi...
                                                                        http://www.collinsdictionary.com/dict...
                                                                        http://www.thefreedictionary.com/borscht
                                                                        http://dictionary.reference.com/brows...

                                                                        As for the dairy issue, borscht is/was traditionally served with sour cream in Russia & Poland. It's not much of a stretch to incorporate it into the soup and have it be pretty much the same dish. My grandfather - who came over from Poland - taught me to eat it cold with sour cream on top or with buttermilk mixed in, and it was always the vegetarian version.

                                                                        The reality with something like this is that there are numerous variations/bastardizations based on region and tradition. Doesn't mean anyone's is necessarily wrong or inauthentic.

                                                                        1. re: goodhealthgourmet

                                                                          Have been Poland, Russia , The Ukraine, Hungary, Belarus, several times to do some research on my roots....none the less, you are correct about what is authentic....and don't forget that the area we are talking about is not only Russia and Poland......there are several other countries in that area, where this type of simple or elaborate soup (food) is (was) consumed for almost 400 years before it made here!

                                                                    3. I eat soup almost every day...and make a different pot of soup from scratch just about every 2-3 days.
                                                                      Often, it's my main meal, and a very satisfying one at that.

                                                                      6 Replies
                                                                      1. re: The Professor

                                                                        Prof
                                                                        Would LOVE for you to share some favorites.

                                                                        1. re: ItalianNana

                                                                          Far too many to list, but here are a few that
                                                                          I make most frequently:

                                                                          sauerkraut & bean soup, cherry soup, beef or pork gulyas (goulash), sour cream/green bean soup, hot/sour soup, wonton soup, velvet corn soup, US Senate bean soup, lentil soup, Scotch broth, pepper pot, kale soup, Hungarian style cabbage soup, potato soup, tomato/vegetable soup...and about 2 dozen others!

                                                                          1. re: The Professor

                                                                            I just saw this-- kale soup! What is that? I just came back from the farmers' market with a bunch of fresh kale that I do not know what to do with.

                                                                            Other items I bought for no particular use: 1 1/4 pound of carrots, sugar snap peas, pea sprouts, red potatoes, mushrooms, bunch of spinach. Have beans, barley and rice in the pantry. Also have onions, garlic, canned tomatoes, dried herbs of all kinds. I also have a couple of fresh butternut squashes and a fresh kabocha squash waiting for some kind of use.

                                                                            Any soup ideas professor from what I have? Willing to buy more to add if needed. TIA.

                                                                            1. re: dimsumgirl

                                                                              You can make soup with pretty much any of these ingredients. Are you looking for specific recipes for each?

                                                                              1. re: dimsumgirl

                                                                                There are probably dozens of variations of kale soup...mine is a fairly simple take on it, as made by a friend from Portugal. These are the ingredients...there is no formal recipe:

                                                                                chopped onion; a generous amount of fresh garlic; diced potato and/or rutabaga; slices of chorizo sausage; cannellini beans (alternatively, great northerns are good too); chicken or vegetable stock; and a _lot_ of chopped kale. If I have leftover roasted ham on hand (fresh or smoked), I'll dice some up and throw that in as well.

                                                                                It's a very hearty soup... along with some crusty bread and butter, it's a very satisfying standalone meal. The reheated leftovers the next day are even better.

                                                                                1. re: dimsumgirl

                                                                                  dimsumgirl,

                                                                                  I grew up in a community dominated by Portuguese, Italian and Mexican cooks. The caldo verde soup is delicious. Think of it as a garlic, onion flavored potato or white bean soup with linguica and kale! A good beef or chicken or, my favorite, pork broth to start. It's such a great combination of flavors and makes a wonderful soup. Chorizo is Spanish in flavor but would be good I think. Linguica is Portuguese sausage. Happy souping!

                                                                          2. It's funny you should ask. I had jaw surgery about a month ago, and I'm on a strictly liquid diet for two and a half months. Normally, I eat soup at least 4x a week, but now its every single meal except breakfast. The hard part is that so much of our sensation of flavour has a lot to do with texture - The stuff I eat can't have any lumps whatsoever.

                                                                            Normally, I like thick heavy soups with lots of chunks - almost a light stew.

                                                                            1 Reply
                                                                            1. re: Xyxthus

                                                                              X.....hope you recover soon....maybe some ribs and corn on the cob will be at the finish line !!!!

                                                                            2. In the 9 month fall/winter/rainy/yucky season that we have in the Pacific NW, I have soup probably on average once a day. I am including chowders and chili in the soup category, BTW. I love it! It is a great vehicle for cheese and crackers or rustic bread as well, just adding to my love of it as a meal.

                                                                              In the summer, maybe 2-3 x week, most likely if in a very cool a/c restaurant. I have never made cold soups before but this is going to be the summer that I try them.

                                                                              1. Wow. I seem to be in a minority here, as I don't care much for soup. It's not my thing at all.

                                                                                I almost exclusively make chicken soup when anyone @casa lingua has a cold, no other occasion. Gosh, maybe once or twice a year?

                                                                                That said, we go to a pretty good sushi/cocktail place in town, and I always have a miso soup there, which I like.

                                                                                I'm probably more likely to have a chilled soup in the summer, like a cucumber yogurt soup with mint and dill, or some such.

                                                                                But I have teeth. I like to chew.

                                                                                1 Reply
                                                                                1. re: linguafood

                                                                                  I'm with you, lingua. I make chili probably twice a month in the colder months, and I enjoy an occasional bowl of butternut squash, clam chowder or french onion soup, but that's about it. Hot and sour soup (with extra hot sauce added!) if I'm sick. Brothy soups don't interest me at all - miso soup from the sushi place is pushing it.

                                                                                2. Once a week, or thereabouts.

                                                                                  1. All the time...mostly for breakfast....Asian style soups, noodles, veggies etc

                                                                                    1. In the fall and winter several times a month. Not so much as the weather warms. But I did buy some tomato soup in one of those aseptic cartons today at WF. Tomato soup is my fave for lunch.

                                                                                      1. Very often. I am always making stocks, using left overs and freezing much. I like to have stock pots going much of the time.

                                                                                        In summer, thinner, lighter soups, the rest of the year, more chowder types.

                                                                                        1. oh yeah, love soup. chilled & hot. my fav right now is carrot ginger chilled in a mug with warm bread-go figure. some form of soup maybe twice a week.

                                                                                          soup on the porch with the birds zooming by...

                                                                                          1. We're soup-crazy around here. Whatever the weather. Hot. Cold. Doesn't matter. Some of my favorite dishes ever (evah!) are soups. Always works.

                                                                                            1. As often as possible! independent of the weather conditions!

                                                                                              Especially asian noodle soups, hot pot, clam chowder (and other good cream based soups), chili, gumbo, simple southern chinese soups, I think I just like soup in general.

                                                                                              1. @ all those posters who don't and/or decrease their soup consumption during the warmer months of the year ...

                                                                                                ... just turn up the A/C. That's what I do.

                                                                                                I'll slurp soup all day long even if it's 100+ F outside. I just crank up the A/C.

                                                                                                10 Replies
                                                                                                1. re: ipsedixit

                                                                                                  On the flip-side, I sometimes turn up the heat in January and February and have a gazpacho revel.

                                                                                                  (Can't wait for cold soup season.)

                                                                                                  1. re: cayjohan

                                                                                                    That's what I do with ice cream in the winter.

                                                                                                    1. re: ipsedixit

                                                                                                      Yah. Sometimes when it gets real hot here in central PA in August, we like to crank up the A/C so high up that we need to put on sweaters, light the gas fireplace, and have some s'mores & hot chocolate.

                                                                                                  2. re: ipsedixit

                                                                                                    It's a mental thing for me. Hot soup just doesn't hold the same comforting appeal when the temps are in the triple digits outside, even with the A/C cranked.

                                                                                                      1. re: Ruthie789

                                                                                                        Yes, as I said above I eat as much gazpacho as I can when tomatoes are at their peak, and I love other cold soups.

                                                                                                        1. re: Ruthie789

                                                                                                          OK, I confess to a mental block regarding cold soup. It's not the taste certainly. Must have been forced to finish a dinner that included a soup grown cold as a kid. I love all the flavors of gazpacho. Toss the spoon and gimme a mug and I'd be happy. Odd how our food preferences are so often "unreasonable."

                                                                                                          1. re: ItalianNana

                                                                                                            We very frequently drink our cold soups around here! The world is filled with smoothies, so: why not?!

                                                                                                            1. re: cayjohan

                                                                                                              I, for one, do not like cold soups, unless it's melted ice cream or grass jelly.

                                                                                                            2. re: ItalianNana

                                                                                                              Same here. Cold soup somehow seems unnatural.

                                                                                                      2. Maybe if I lived in a colder climate. For the most part I think of soup as a side, not a main dish. But directly contradicting this I do like to have a nice bowl of Pho now and then, regardless of the weather. Kinda pointless to wait for a cold night in Honolulu, unless you consider 65 cold.

                                                                                                        Stew is a different issue. I don't eat it often because being single I tend to get tired of it before I eat all of it. Yes, I know it freezes well . . . etc. etc. etc. I have made it more of a habit to eat at home so maybe I need to make a nice pot of stew specifically to freeze in individual servings.

                                                                                                        1. I'm a soup chick.
                                                                                                          3x a week or more.
                                                                                                          Hot or cold, love everything about it.

                                                                                                          1. I eat soup probably 4 times a week. I'm thrifty in the kitchen so stock gets made regularly. Some goes in the fridge the rest in the freezer.

                                                                                                            Summer soups tend to be broth based, winter I make more pureed bean soups like split pea.

                                                                                                            Some weeks I'll make a pot of soup and enjoy it all week. Other times I'll use the stock as a base and just make single servings which vary daily depending on my mood and pantry contents. A good stock gives you so many options!

                                                                                                            1. I could eat soup for virtually every meal of the day. I love it. I don't, because my husband doesn't want to eat it constantly. He likes soups and loves mine, but he a) wants more variety and b) has a heat issue and doesn't like to be overheated, especially in hot weather. I do offer cold soups in hot weather, but again, we mix it up in order to avoid boredom.

                                                                                                              When I do make soups, they can be in the form of a tandem (i.e. soup and sandwich or soup and salad) or else as a whole meal, meaning a balanced meal is within the bowl. This can include stews and chilis, but I really like soup I can drink with a spoon, so rather than a stew, it might take the form of a chowder.

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                                                                                                              1. re: 1sweetpea

                                                                                                                You should've married me.

                                                                                                                I could have soup every meal, every day, every month, every year ...

                                                                                                              2. I have soup quite often. Today I had ham and cheddar. Yesterday was chicken noodle with fresh made pasta. Day before was canned chicken noodle. Love soup. Mmmm

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                                                                                                                1. re: suzigirl

                                                                                                                  Homemade?
                                                                                                                  Ham?
                                                                                                                  AND cheddar?

                                                                                                                  Oh my goodness I've never made that, but would love to.

                                                                                                                  1. re: ItalianNana

                                                                                                                    The ham and cheddar is from a local deli that does it every Thursday. Its like a beer cheese. It is amazing.

                                                                                                                  2. re: suzigirl

                                                                                                                    Last night I made mushroom, barley, onion, carrot and sausage wtih a thyme-flavored beef broth. Outta sight.

                                                                                                                  3. I love soup; I could eat it several times a week. I'm in the camp that likes to eat any type any time of the year...I mean, I can eat a stew in summer if that's what I have the taste for...but I admit, I might make my soup differently in hotter weather, for example, I might grill off my chicken and veggies for my stock instead of boiling chicken for stock just because it gives extra layers of flavors and it has a lighter feel

                                                                                                                    1. Picked up some beef shank this afternoon at the butcher..tomorrow beef barley soup.

                                                                                                                      1. We eat a lot of soup, especially in the cooler months. (We got about 7 inches of snow today.)

                                                                                                                        Sometimes we even have more than one kind of soup at the same meal. Tonight we had garbonzo bean and ham soup along with beef barley mushroom. Of course all of it is homemade. I haven't eaten canned soup in many years, although now that I think of it, there is some store-bought frozen wild mushroom soup in the basement freezer. I don't know how 'wild' the mushrooms are however.

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                                                                                                                        1. re: John E.

                                                                                                                          We're in the same snowstorm area, John E.! Soup it is. We just roasted and made into soup the pumpkins that we've had decorated the living spaces for these past 5 months. What a satisfying thing it is to roast, stew and eat the décor. (Although I'm getting ready to moooove on, spring-wise....)

                                                                                                                        2. homemade soup is one of my dieting staples.
                                                                                                                          in particular, a homemade lentil soup.
                                                                                                                          i could eat a whole pot of that divided between lunch and dinner and still lose weight.

                                                                                                                          before i started using homemade lentil soup, i was on a homemade vegetable soup jag (similar to minestrone).
                                                                                                                          same deal about the calories.
                                                                                                                          could eat a whole pot of it divided between lunch and dinner and lose weight.

                                                                                                                          on occasion, for a break, i make a bastardized version of beet and cabbage borsht.

                                                                                                                          1. I'm a huge soup lover and maker of same. I'll experiment with at least one recipe per month providing it is seafood, poultry or vegetable-based (been "off the hoof" for 30 years - except for "ornamental" meats.) This past winter, three batches of Barley Minestrone were eagerly consumed without one Food Saver bag making it to the deep freeze. In the summer, chilled soups are always under construction. Top favorites made regularly are:
                                                                                                                            Louis Diat's original Vichyssoise
                                                                                                                            Tomato and Orange Gazpacho with Tequila and fresh Cilantro
                                                                                                                            Seafood Chowder (monkfish,shrimp,scallops, clams and mussels) with Pernod and fresh herbs
                                                                                                                            Chicken/Vegetable with Arborio Rice (my standard winter comfort food)
                                                                                                                            Bavarian Tomato Bisque with Bacon and Fresh Sage
                                                                                                                            Margaret Fox's Cafe Beaujolais Clam Chowder
                                                                                                                            Chinese Hot and Sour made with duck stock and duck meat
                                                                                                                            Apple Cider and Onion with Stilton Croutons, and
                                                                                                                            Cock-a-Leeky to name a few. While I usually make my own stock, the bases made by Redi-Base are about the best.
                                                                                                                            CP

                                                                                                                            1. At least three to four times per week. When the kids were younger and it was more common for people to invite themselves for dinner, we had it nearly every night because it is easier to stretch a pot of soup (rice! macaroni! another can of beans!).

                                                                                                                              1. At least a couple of times a week.

                                                                                                                                I made a curried cream of vegetable soup on Monday, to use up leftover carrots and celery I had from making Bolognese. I sauteed rough cut red onions, celery, carrots, and potatoes; added curry powder and ground ancho and when I could smell those, I added chicken stock to cover.

                                                                                                                                When it was all cooked, I pureed it, and when I served it, I mixed in a little cream. I could have used yogurt if I had it, but cream was what I had. So, I ate this for three meals: dinner, breakfast, and dinner. It was delicious.

                                                                                                                                1. Has some cream of veggie soup today, with eggplant, zucchini, onion, leek, tomato, garlic, oregano EVOO, s&p. After blended a dash of heavy cream and cayenne pepper!
                                                                                                                                  MMMMMM good...Have I heard that before?