CH Runners

Not Running => Food => Topic started by: Run Amok on September 26, 2014, 02:42:41 PM

Title: Perpetual Soup Thread
Post by: Run Amok on September 26, 2014, 02:42:41 PM
Sadly, my favorite soup thread appears to have been archived. :(

Made any good soups lately? Thinking of making my first foray into soup land his year. Leaning toward a very simple tomato barley or perhaps lentil. Craving homey and earthy, I guess!
Title: Re: Perpetual Soup Thread
Post by: Run Amok on September 26, 2014, 03:05:20 PM
Love this-- it gives 50 super easy soup recipes.  http://www.foodnetwork.com/recipes/articles/50-soups.page-1.html (http://www.foodnetwork.com/recipes/articles/50-soups.page-1.html)
Title: Re: Perpetual Soup Thread
Post by: merigayle on September 26, 2014, 06:08:25 PM
I have been making butternut squash soup lately, nothing else too exciting.
Title: Re: Perpetual Soup Thread
Post by: witchypoo on September 26, 2014, 07:15:13 PM
curried lentil was the most recent
Title: Re: Perpetual Soup Thread
Post by: diablita on September 26, 2014, 07:39:57 PM
I made this white bean and spinach soup (http://www.redbookmag.com/recipes-home/tips-advice/white-bean-and-spinach-soup-recipe?src=soc_fcbks#slide-3) recently and loved it
Title: Re: Perpetual Soup Thread
Post by: srsly on September 27, 2014, 12:46:49 PM
I'm very fond of Rachael Ray's "stoup" (stew/soup combo) recipes. They are chunky with veggies and protein. I'll post some of my fav when I get a chance. I love her eggplant thai style stoup with coconut milk. No need to get take out.
Title: Re: Perpetual Soup Thread
Post by: Ice Cream on September 28, 2014, 07:39:30 AM
I have been making butternut squash soup lately, nothing else too exciting.

I have a very easy recipe for this that I keep coming back to.  I get frozen mashed butternut squash from the supermarket, add some water and put in MW.  Then I add milk or almond milk, agave syrup, cinnamon and ginger. Serve with bread.  I go by taste and thickness for the proportions; never really measure them. Super easy and deliciously smooth.
Title: Re: Perpetual Soup Thread
Post by: Ice Cream on September 28, 2014, 07:41:12 AM
I made this white bean and spinach soup (http://www.redbookmag.com/recipes-home/tips-advice/white-bean-and-spinach-soup-recipe?src=soc_fcbks#slide-3) recently and loved it

Oh, this looks super easy and good! will try.
Title: Re: Perpetual Soup Thread
Post by: merigayle on September 28, 2014, 08:00:53 AM
I have a very easy recipe for this that I keep coming back to.  I get frozen mashed butternut squash from the supermarket, add some water and put in MW.  Then I add milk or almond milk, agave syrup, cinnamon and ginger. Serve with bread.  I go by taste and thickness for the proportions; never really measure them. Super easy and deliciously smooth.
mine is simple, onion, butternut squash, water, salt. Simply perfect. I blend it with my immersion blender.
Title: Re: Perpetual Soup Thread
Post by: seattlegirl on October 05, 2014, 11:39:23 AM
I made a (mostly) root veggie soup yesterday.  No recipe, just veg broth, onion, garlic, celery, carrots, sweet potato, rutabagas, parsnips, spinach.  Plus a random sprinkling of herbs.

For the meat eaters, this is quite tasty:
http://www.realsimple.com/food-recipes/browse-all-recipes/lentil-kielbasa-stew (http://www.realsimple.com/food-recipes/browse-all-recipes/lentil-kielbasa-stew)



Title: Re: Perpetual Soup Thread
Post by: Ice Cream on October 07, 2014, 10:58:13 AM
I made the first onion soup in my life last night, and it was great.
Title: Re: Perpetual Soup Thread
Post by: Run Amok on October 07, 2014, 11:19:22 AM
I made the first onion soup in my life last night, and it was great.

How's your stomach today? I love onion soup but,man, it does a number on my innards!
Title: Re: Perpetual Soup Thread
Post by: Ice Cream on October 07, 2014, 02:16:03 PM
How's your stomach today? I love onion soup but,man, it does a number on my innards!

No problems.  I used vidalia onions. Maybe that might be the reason...
Title: Re: Perpetual Soup Thread
Post by: diablita on October 07, 2014, 02:57:58 PM
I make French Onion Soup all the time, but with veg broth and not beef broth
Title: Re: Perpetual Soup Thread
Post by: witchypoo on October 07, 2014, 03:13:38 PM
i made veggie chili two nights ago, and we'll eat that until it's gone.
Title: Re: Perpetual Soup Thread
Post by: Ice Cream on October 07, 2014, 05:50:17 PM
I make French Onion Soup all the time, but with veg broth and not beef broth

yes, that is what I did, too.
Title: Re: Perpetual Soup Thread
Post by: diablita on October 07, 2014, 10:05:00 PM
That may be the key then.  I would guess that beef broth + all those onions + cheese == comida pesada
Title: Re: Perpetual Soup Thread
Post by: Run Amok on November 06, 2014, 01:49:20 PM
For later:

http://www.myrecipes.com/recipe/island-kale-sweet-potato-soup (http://www.myrecipes.com/recipe/island-kale-sweet-potato-soup)

http://www.myrecipes.com/recipe/tuscan-kale-white-bean-ciabatta-soup (http://www.myrecipes.com/recipe/tuscan-kale-white-bean-ciabatta-soup)
Title: Re: Perpetual Soup Thread
Post by: srsly on November 06, 2014, 07:28:04 PM
My kale, lentil, sausage recipe turned out very good.

1 lb italian sausage cook until caramelized

add 1 chopped onion and 2 garlic cloves chopped. cook for 5 mins.

Add ¼-½ cup lentils, then 4 cups of chicken stock. Boil then simmer for 10 mins.

When lentils are cooked and tender, add 1 lb coarsely chopped kale and simmer for 5 minutes.

Correct the seasoning with sea salt and freshly ground pepper.

Stir in 1-2 tbsp balsamic vinegar or to taste.

Let cool for 5 mins before serving.

Serves 4-6.
Title: Re: Perpetual Soup Thread
Post by: picote on November 14, 2014, 07:19:42 PM
My kale, lentil, sausage recipe turned out very good.

1 lb italian sausage cook until caramelized

add 1 chopped onion and 2 garlic cloves chopped. cook for 5 mins.

Add lentils, then 4 cups of chicken stock. Boil then simmer for 10 mins.

When lentils are cooked and tender, add coarsely chopped kale and simmer for 5 minutes.

Correct the seasoning with sea salt and freshly ground pepper.

Let cool for 5 mins before serving.

Serves 4-6.

Oh, this sounds fantastic! Will be adding this to the list to try.
Title: Re: Perpetual Soup Thread
Post by: srsly on November 14, 2014, 09:06:33 PM
Oh, this sounds fantastic! Will be adding this to the list to try.

Picote, I forgot to specify the amount of lentils and kale above, but since corrected. I used ½ cup, and 1 lb of roughly chopped kale to make this soup very chunky. Then I seasoned it with balsamic vinegar near the end, a little at a time til it suited my taste, about 2 tbsp. YMMV.

Title: Re: Perpetual Soup Thread
Post by: caribougrrl on November 15, 2014, 02:54:46 PM
bubbling away downstairs is a white bean, fennel and pork soup... as a way to use the end of a pork rib roast... it smells like there's a good bit of parmesan in there too...
Title: Re: Perpetual Soup Thread
Post by: nadra24 on November 15, 2014, 10:17:50 PM
I made taco soup this week, kenyan's not big on soup but he likes this.

1/2 chopped onion
1/2 lb ground beef
1 cup chopped carrots
1 cup chopped celery
1 can tomato sauce
1 can diced tomatoes
1 can black beans
1 can cream of potato soup (I suppose you could just dice a potato and add a bit of milk and flour to the soup instead)
1 cup frozen corn
1 pkg taco seasoning, or chili powder/garlic powder/cumin/cayenne/salt/pepper to taste
1 cup beef broth (I usually use chicken base instead)

Saute onions until soft, then add ground beef and cook through.  Drain grease if necessary.  Add all other ingredients and simmer for two hours until flavors meld.  If you want to make it vegetarian, add a can of pinto or kidney beans instead of the ground beef and use veggie stock instead of beef broth.  Serve with tortilla chips, grated cheese, sour cream, or guacamole.

Kenyan says I should end my post with this:   :eats:
Title: Re: Perpetual Soup Thread
Post by: merigayle on December 11, 2014, 11:41:34 AM
this is on the stove right now

http://cookieandkate.com/2014/thai-curried-butternut-squash-soup/ (http://cookieandkate.com/2014/thai-curried-butternut-squash-soup/)
Title: Re: Perpetual Soup Thread
Post by: Run Amok on December 11, 2014, 12:01:55 PM
this was quite good. It's very lemony and gingery, but I loved it!

http://www.myrecipes.com/recipe/lemony-lentils (http://www.myrecipes.com/recipe/lemony-lentils)
Title: Re: Perpetual Soup Thread
Post by: merigayle on December 11, 2014, 12:25:35 PM
this is on the stove right now

http://cookieandkate.com/2014/thai-curried-butternut-squash-soup/ (http://cookieandkate.com/2014/thai-curried-butternut-squash-soup/)
This was delicious! I left out the red pepper flake and it was plenty hot for me.
Title: Re: Perpetual Soup Thread
Post by: rocketgirl on January 02, 2015, 01:04:45 PM
Looking for a good roasted red pepper and Gouda soup.

Maybe something in between one that uses butter and heavy cream and one that uses neither with unsalted chicken broth.

Thanks!
Title: Re: Perpetual Soup Thread
Post by: Ice Cream on January 24, 2015, 07:28:29 AM
Looking for a good roasted red pepper and Gouda soup.

Maybe something in between one that uses butter and heavy cream and one that uses neither with unsalted chicken broth.

Thanks!

Roasted red pepper in combination with Gouda does not sound authentic... Gouda is Dutch, and red peppers are definitely not. That is first thing that came to mind when I read this. 
Title: Re: Perpetual Soup Thread
Post by: rocketgirl on January 24, 2015, 05:23:17 PM
Roasted red pepper in combination with Gouda does not sound authentic... Gouda is Dutch, and red peppers are definitely not. That is first thing that came to mind when I read this. 

But they are both in my refrigerator, and the idea sounded appealing, so...
Title: Re: Perpetual Soup Thread
Post by: Run Amok on January 27, 2015, 12:11:29 PM
This one is a classic fave in my house. It takes forever to make, but cooking the white mire poix veg at low temp for the 40 minutes really brings it all together into a really lovely bowl of soup. I halve he recipe and it's still at least 6 servings.

http://www.marthastewart.com/332290/potato-leek-soup (http://www.marthastewart.com/332290/potato-leek-soup)

Title: Re: Perpetual Soup Thread
Post by: Run Amok on February 09, 2015, 11:08:03 AM
I really *loved* this. BF was a bit put off by the intensity of the flavors. It's lemony! and Gingery! in a way I found really delightful.

http://www.myrecipes.com/recipe/lemony-lentils (http://www.myrecipes.com/recipe/lemony-lentils)
Title: Re: Perpetual Soup Thread
Post by: Run Amok on February 09, 2015, 11:09:45 AM
Diablita shared this here at some point. It's a good one and should be in this thread. :)
http://www.cookingchanneltv.com/recipes/michael-chiarello/very-green-broccoli-soup.print.html (http://www.cookingchanneltv.com/recipes/michael-chiarello/very-green-broccoli-soup.print.html)
Title: Re: Perpetual Soup Thread
Post by: merigayle on February 09, 2015, 02:02:13 PM
This was the incredible lentil soup i made in my pressure cooker in about 15 minutes last weekend http://blog.fatfreevegan.com/2009/05/ridiculously-easy-lentil-soup.html (http://blog.fatfreevegan.com/2009/05/ridiculously-easy-lentil-soup.html) tasted like i cooked all day.
Title: Re: Perpetual Soup Thread
Post by: Run Amok on February 11, 2015, 12:36:39 PM
I posted about this one in yammering too, but wanted to capture it here as well. This is a really great recipe & super duper easy. I think I'd use my food processor to chop the onion and then also to chop the carrots next time to cut down on cooking time. I had huge carrots and they took a little while to break down.

I added a good size nob of ginger, double the red curry paste (it's a kind of heat that sneaks up on you-- so add slowly), squeezed less lime than suggested, and topped with toasted almonds and fried shallot.

http://www.101cookbooks.com/archives/a-simple-carrot-soup-recipe.html (http://www.101cookbooks.com/archives/a-simple-carrot-soup-recipe.html)

Title: Re: Perpetual Soup Thread
Post by: Ice Cream on February 11, 2015, 05:45:39 PM
I posted about this one in yammering too, but wanted to capture it here as well. This is a really great recipe & super duper easy. I think I'd use my food processor to chop the onion and then also to chop the carrots next time to cut down on cooking time. I had huge carrots and they took a little while to break down.

I added a good size nob of ginger, double the red curry paste (it's a kind of heat that sneaks up on you-- so add slowly), squeezed less lime than suggested, and topped with toasted almonds and fried shallot.

http://www.101cookbooks.com/archives/a-simple-carrot-soup-recipe.html (http://www.101cookbooks.com/archives/a-simple-carrot-soup-recipe.html)



I have made almost the same thing with butternut squash.
Title: Re: Perpetual Soup Thread
Post by: merigayle on May 03, 2016, 08:25:13 PM
http://plantpoweredkitchen.com/sweet-potato-bisque/ (http://plantpoweredkitchen.com/sweet-potato-bisque/)

DELICIOUS!
Title: Re: Perpetual Soup Thread
Post by: seattlegirl on May 04, 2016, 06:38:18 PM
I'm making this right now:  http://www.simplyrecipes.com/recipes/spring_minestrone_soup/ (http://www.simplyrecipes.com/recipes/spring_minestrone_soup/)

And now I've finished and it's good.  :)

Title: Perpetual Soup Thread
Post by: diablita on November 07, 2016, 07:01:41 PM
I'm bumping up the soup thread.  Made the most delicious vegan/paleo "cream" of cauliflower soup tonight.  I think I made it once long ago but I tweaked it a tiny bit this time and it turned out phenomenal:

http://www.marinmamacooks.com/2011/10/cauliflower-soup/ (http://www.marinmamacooks.com/2011/10/cauliflower-soup/)

Tweaks:
I added a dash of smoked spanish paprika
I drizzled a bit of sesame oil before serving
I made crispy roasted shiitake mushrooms (shiitakes tossed in olive oil and salt, then roasted at 400 for 25 minutes)

Otherwise I made it as is with none of the add-ins like raw cashews or parmesan cheese.
(http://uploads.tapatalk-cdn.com/20161108/56d1ed0fc143a995e19bc746dc4e652a.jpg)
Title: Re: Perpetual Soup Thread
Post by: Run Amok on November 07, 2016, 07:05:23 PM
Thanks for sharing! That looks good!
Title: Re: Perpetual Soup Thread
Post by: BonitaApplebum on November 07, 2016, 07:08:36 PM
Yay! Soup thread!!
Title: Re: Perpetual Soup Thread
Post by: merigayle on November 07, 2016, 07:52:15 PM
Pinning that one for later!

I have been eating lentil soup and butternut squash soup this week. I love soup. I eat it all year long.
Title: Re: Perpetual Soup Thread
Post by: BonitaApplebum on November 07, 2016, 07:55:13 PM
I love soup, too.

Eliza and I sometimes play a game where we list all the kinds of soups we like, and see how long we can go back and forth thinking of new kinds of soup.

I always win, by dint of being 46 instead of 9, but she has a pretty long list to go on...
Title: Re: Perpetual Soup Thread
Post by: diablita on November 07, 2016, 08:24:19 PM
 :) 
Title: Re: Perpetual Soup Thread
Post by: Ice Cream on November 12, 2016, 04:25:38 PM
We have been eating soups for two weeks now, almost every night.  :)
Title: Re: Perpetual Soup Thread
Post by: DocBuzzkill on November 13, 2016, 04:02:33 PM
Would this be the place to post my minestrone recipe?  I think I have shared it previously, but with the big forum refresh of
Title: Re: Perpetual Soup Thread
Post by: wherestheportojohn on November 13, 2016, 04:08:31 PM
Would this be the place to post my minestrone recipe?  I think I have shared it previously, but with the big forum refresh of
  • months/years back, it might have disappeared.  Please let me know if you have any interest in it.  My recipe, adapted from an ancient issue of Food and Wine, is a very hearty soup, almost  akin to a stew.
Yes!
Please!
Yum!
Yes!

Thanks :)
Title: Re: Perpetual Soup Thread
Post by: DocBuzzkill on November 13, 2016, 05:20:13 PM
Yes!
Please!
Yum!
Yes!

Thanks :)

You'll regret encouraging me.  :sneaking:  ;)   This is a great way to use late summer/early autumn veggies, and it's full-on comfort food for the depths of winter.

Minestrone

(adapted by CRB from Food and Wine, vol. 1 (5) Sept. 1978, p. 58)

serves 12 or more

This minestrone soup recipe is very hearty.  I've often made this as a gift for families with new babies.  It's easily converted to a vegetarian (even vegan) version, i.e., use homemade veg stock, a mix of beans, etc.

Ingredients:

Soup

Gremolatta garnish (optional but really tasty)


See step 9 below for directions

Parmesan toast for accompaniment


See step 12 below for directions

Directions:

Notes:

This is not a quick and easy recipe, but it is well worth the time and effort. The preparation of all the vegetables is time-consuming, so I typically have the vegetables cut and prepared before I brown the beef bones and simmer them in the stock. If this is a same day preparation for dinner that evening, I usually start around noon. It takes, including vegetable chopping time, about 2 – 2.5 hours to get to step 9. In the event of leftovers (and this does make a wonderful leftover) add a bit of water to the soup before reheating.

Any dry red Italian wine, e.g., Tuscan or Piedmont varietals, works well with the soup. Addition of antipasti to start and ricotta cheesecake or canolli for dessert makes this recipe worthy of a full-fledged informal dinner party.
Title: Re: Perpetual Soup Thread
Post by: wherestheportojohn on November 13, 2016, 07:17:57 PM
 :heartbeat:

I absolutely will make this version!
And I agree with you about using ditalini pasta....they hold up so well in soups.


😊
I'll have to make it again next summer when our gardens produce a bounty of onions, peppers, parsley, tomatoes, zukes, and spinach.

Title: Re: Perpetual Soup Thread
Post by: nadra24 on November 13, 2016, 10:45:38 PM
I'm making butternut squash soup right now. No recipe, just threw two bags of frozen squash and one bag of frozen carrots into the IP with about 1/4 cup frozen onion, a couple of garlic cloves, and a bit of applesauce. Oh, I had some celery in the fridge so I diced up a bit of that too. I will probably season it as I eat it, either with cinnamon or curry powder depending on what sounds good.

If it sucks, no big deal because I've had the veggies in the freezer for a long time.
Title: Re: Perpetual Soup Thread
Post by: DocBuzzkill on November 14, 2016, 07:33:18 AM
:heartbeat:

I absolutely will make this version!
And I agree with you about using ditalini pasta....they hold up so well in soups.


😊
I'll have to make it again next summer when our gardens produce a bounty of onions, peppers, parsley, tomatoes, zukes, and spinach.


Yes!  The soup's pretty good even with grocery-store produce, but with fresh-from-the-garden veggies, it would be heavenly! 

Title: Re: Perpetual Soup Thread
Post by: DocBuzzkill on December 07, 2016, 06:05:59 AM
I made this chicken soup, following a recent recipe from the NYT:  A Superior Chicken Soup (http://www.nytimes.com/2016/11/29/dining/chicken-noodle-soup-recipe-video.html?src=me&_r=0).

OMG.  This soup is to die for.  I made it for my lunches for what I suspected would be a stressful work week (and this has proven to be so), and it has sustained and comforted me.

ETA:  The key to this truly superior soup is science-based.  A whole chicken (not a roasted carcass), cut up and skin left on, is the foundation along with the veggies you'd expect (onion, celery, carrots, parsley sprigs or a parsnip root, salt, black pepper corns) and simmered over very low heat (just a few bubbles breaking the surface).  Collagen is the component that creates a silky mouth-feel in good chicken stock, and most of the collagen derives from the skin, much more so than the bones and bits of connective tissue in the back and neck (although these contribute).  Gentle simmering renders that collagen out of the skin effectively.

After straining, the stock and cooked chicken are chilled overnight.  The fat is then removed from the stock, but NOT discarded.  You use it to finish the soup, i.e., sauté sliced leeks and carrots in the schmaltz before adding the stock, shredded chicken meat, and starchy stuff (if using).
Title: Re: Perpetual Soup Thread
Post by: Dagstag v 2.0 on December 07, 2016, 10:49:11 PM
CRB, I'm glad to see your glowing review... I saw that recipe and really want to try it! I'll see how it compares to my mom's :D
Title: Re: Perpetual Soup Thread
Post by: DocBuzzkill on December 09, 2016, 01:13:46 PM
CRB, I'm glad to see your glowing review... I saw that recipe and really want to try it! I'll see how it compares to my mom's :D

:)

I'm keenly interested to hear if this stacks up to your mother's chicken soup, because that has to be a benchmark! 

Although I've used my pressure cooker to make stock in the past, I'm a fan of the slooooow flavor/collagen/tasty chicken fat extraction method.
Title: Re: Perpetual Soup Thread
Post by: Run Amok on December 09, 2016, 01:35:18 PM
CRB, I think they are right that that will produce a superior stock. And that is really the generally accepted approach to making really good stock and I think it's a little silly that they are presenting this as their new & improved stock making approach. Although, I'd personally add that I think it's better if you roast everything until it's REALLY dark, then deglaze with acid (tomato paste + water or white wine), then simmer for several hours.

But, I reject the notion of stacking it against a carcass stock. You don't use a carcass because you're trying to make the best stock evah. You're using the carcass so you're not being wasteful and stretch a dollar as far as it will go. Just my 2 cents on the subject.

So I can tell you with 100% certainty that this produces a better product than your typical carcass stock.

Title: Re: Perpetual Soup Thread
Post by: DocBuzzkill on December 09, 2016, 04:21:56 PM
CRB, I think they are right that that will produce a superior stock. And that is really the generally accepted approach to making really good stock and I think it's a little silly that they are presenting this as their new & improved stock making approach.

I know, right?  When I read the recipe, I thought that the approach was a time-honored one. 

Quote
Although, I'd personally add that I think it's better if you roast everything until it's REALLY dark, then deglaze with acid (tomato paste + water or white wine), then simmer for several hours.


I really like the idea of roasting the veggies first to take advantage of the rich flavors the Maillard reaction imparts. I'm gonna try that. 

Quote
But, I reject the notion of stacking it against a carcass stock. You don't use a carcass because you're trying to make the best stock evah. You're using the carcass so you're not being wasteful and stretch a dollar as far as it will go. Just my 2 cents on the subject.

True, it's not a fair comparison as carcass stock serves a different purpose, but I gotta confess I am not a big fan of soup based on a turkey (or duck) carcass.  I crave that collagen, enough that I am tempted to try adding chicken feet to the stock!

Title: Re: Perpetual Soup Thread
Post by: Run Amok on December 09, 2016, 04:47:39 PM
So, yes, a few things-- chicken feet make GREAT stock. If you're doing a carcass, adding the neck/back/heart helps a little. Even better is to keep a package of chicken wings (or whatever cheap part) in the freezer and toss a couple of those in with the carcass. They are mostly connective tissue & skin anyway but give some of that meaty flavor and gelatinous action. But, I'll say that my mom always did the carcass thing and never added any extras and her stock was always a nice solid gel in the fridge. Heck, when I do a pork shoulder roast in the instant pot, I get several cups of "stock" from that that gels up quite nicely!

I do think some fresh muscle meat is necessary for stock with a lot of good meat flavor.

The way we did it in cooking school was to use a giant roasting pan and roast the veggies AND the chicken pieces together. I think for a couple of hours, until everything was well roasted. Leave the veggies in nice big hunks.

We spent our first 4 months of school making stock and chopping veggies. Ahh... fun times!
Title: Re: Perpetual Soup Thread
Post by: Run Amok on December 09, 2016, 04:51:19 PM
Also-- I think it's ok to not be a fan of soup made with a carcass. It's definitely not the best most flavorful soup you'll ever make. And maybe not worth it and I wouldn't judge you for it. It's something my mom did to stretch pennies when that was the most important thing. There are lots of "peasant" type dishes that the traditional recipe to stretch every ingredient to it's utmost may not be the tastiest option.

But also, chicken feet are awesome treats for dogs and cats both, if given raw. For the cats, they are something novel but also nutritious and do not make a huge mess if they drag them out of the kitchen and they are full of all kinds of joint supporting stuff for the doggos. The checker will look at you weird when you buy them though!
Title: Re: Perpetual Soup Thread
Post by: DocBuzzkill on December 09, 2016, 06:22:46 PM
So, yes, a few things-- chicken feet make GREAT stock. If you're doing a carcass, adding the neck/back/heart helps a little. Even better is to keep a package of chicken wings (or whatever cheap part) in the freezer and toss a couple of those in with the carcass. They are mostly connective tissue & skin anyway but give some of that meaty flavor and gelatinous action. But, I'll say that my mom always did the carcass thing and never added any extras and her stock was always a nice solid gel in the fridge. Heck, when I do a pork shoulder roast in the instant pot, I get several cups of "stock" from that that gels up quite nicely!

I do think some fresh muscle meat is necessary for stock with a lot of good meat flavor.

YES!  During grilling season, I often spatchcock chickens so I collect the necks and backs in a freezer bag, then in the fall, make stock for my first batch of minestrone (see above).  I routinely fry and snarf down chicken hearts (and livers) so there's no cardiac contributions to the stock.  I love oxtail and ribs for beef stock.

Quote
The way we did it in cooking school was to use a giant roasting pan and roast the veggies AND the chicken pieces together. I think for a couple of hours, until everything was well roasted. Leave the veggies in nice big hunks.


That sounds great! *makes a note for crappy winter weather weekend activity*
Title: Re: Perpetual Soup Thread
Post by: DocBuzzkill on December 09, 2016, 06:32:43 PM
Also-- I think it's ok to not be a fan of soup made with a carcass. It's definitely not the best most flavorful soup you'll ever make. And maybe not worth it and I wouldn't judge you for it. It's something my mom did to stretch pennies when that was the most important thing. There are lots of "peasant" type dishes that the traditional recipe to stretch every ingredient to it's utmost may not be the tastiest option.

But also, chicken feet are awesome treats for dogs and cats both, if given raw. For the cats, they are something novel but also nutritious and do not make a huge mess if they drag them out of the kitchen and they are full of all kinds of joint supporting stuff for the doggos. The checker will look at you weird when you buy them though!

Yep, my mom made soup from chicken carcasses, too, but more often from old hens who had quit laying eggs (I grew up on a farm).  Those old biddies became excellent stock for chicken and homemade/hand-cut noodles.  We raised our own livestock and made the most of the meat ("everything but the squeal").  ETA:  I'm much more wasteful these days as an urban, sold-my-soul-to-Corporate-Amerika, 5 to 7 Per Center (depending on the algorithm). ;)

I can buy chicken feet in Boston's Chinatown, several stops on the Orange Line from my 'hood.  Maybe pigs' feet, too!  Spawn the Elder has made noises about making tonkotsu stock for ramen.  :o 
Title: Re: Perpetual Soup Thread
Post by: nadra24 on December 10, 2016, 10:08:37 PM
Homemade, hand cut noodles are soooo good in chicken soup. Served with a thick slice of bread hot from the oven, that's hands down my top comfort food.

Back to the General topic at hand, I just made this soup: http://www.honestandtruly.com/instant-pot-tomato-soup-recipe/ (http://www.honestandtruly.com/instant-pot-tomato-soup-recipe/)

I added two finely chopped carrots in with the onions so I skipped the sugar, and used a can of vegetable broth instead of the three cups of chicken broth. I left out the vinegar so that when I eat it I can choose to add either a splash of it or else a few Tb of half and half.
Title: Re: Perpetual Soup Thread
Post by: DocBuzzkill on December 11, 2016, 08:46:58 AM
Homemade, hand cut noodles are soooo good in chicken soup. Served with a thick slice of bread hot from the oven, that's hands down my top comfort food.

Back to the General topic at hand, I just made this soup: http://www.honestandtruly.com/instant-pot-tomato-soup-recipe/ (http://www.honestandtruly.com/instant-pot-tomato-soup-recipe/)

I added two finely chopped carrots in with the onions so I skipped the sugar, and used a can of vegetable broth instead of the three cups of chicken broth. I left out the vinegar so that when I eat it I can choose to add either a splash of it or else a few Tb of half and half.

I love tomato soup, and that recipe looks great, nadra.  Your substitutions are to my taste, too.

I must confess that I am this >< close to buying an IP.   :sneaking:
Title: Perpetual Soup Thread
Post by: Dagstag v 2.0 on December 11, 2016, 11:29:21 AM
I am making the chicken soup recipe from the NYT today and I'm wavering on what to roast/whether to roast chicken and/or vegetables before starting the soup
Title: Re: Perpetual Soup Thread
Post by: DocBuzzkill on December 11, 2016, 02:37:04 PM
I am making the chicken soup recipe from the NYT today and I'm wavering on what to roast/whether to roast chicken and/or vegetables before starting the soup

I'd try it as written first, then experiment!
Title: Re: Perpetual Soup Thread
Post by: BonitaApplebum on December 11, 2016, 06:52:14 PM
We had this tonight -- it was really good! I think I'd go a teeny bit lighter on the sherry next time, and I might add some sage.

http://cooking.nytimes.com/recipes/320-butternut-squash-soup (http://cooking.nytimes.com/recipes/320-butternut-squash-soup)


Butternut Squash Soup

Ingredients

    1 tablespoon extra-virgin olive oil
    1 ½ cups finely chopped onion
    2 cloves garlic, minced
    4 ½ cups peeled butternut squash in 2-inch cubes (about 2 squashes)
    4 ½ cups water
    1 cup well-flavored chicken or vegetable stock
    ½ cup medium-dry sherry
    Salt and freshly ground black pepper
    ½ cup freshly grated Parmesan cheese

Preparation

    Heat the oil in a heavy four-quart saucepan. Add the onions, reduce heat to low, and saute slowly until they are tender but not brown. Stir in the garlic.
    Add the squash and water, cover and simmer until the squash is tender, about 40 minutes. Allow the mixture to cool for about 15 minutes, then puree in two batches in a food processor. Up to this point the soup can be prepared in advance, even refrigerated or frozen.
    Return the puree to the saucepan and add the stock and the sherry. Reheat and season to taste with salt and pepper. Serve with a sprinkling of Parmesan cheese on each portion.


Title: Re: Perpetual Soup Thread
Post by: Run Amok on December 11, 2016, 11:34:38 PM
CRB's comment on tomato sauce made me realize this recipe should go here. Love it as pasta sauce, soup,  and pizza sauce.  http://www.epicurious.com/recipes/food/views/bucatini-with-butter-roasted-tomato-sauce-51198650 (http://www.epicurious.com/recipes/food/views/bucatini-with-butter-roasted-tomato-sauce-51198650)
Title: Re: Perpetual Soup Thread
Post by: Ice Cream on December 12, 2016, 08:04:07 AM
Homemade, hand cut noodles are soooo good in chicken soup. Served with a thick slice of bread hot from the oven, that's hands down my top comfort food.

Back to the General topic at hand, I just made this soup: http://www.honestandtruly.com/instant-pot-tomato-soup-recipe/ (http://www.honestandtruly.com/instant-pot-tomato-soup-recipe/)

I added two finely chopped carrots in with the onions so I skipped the sugar, and used a can of vegetable broth instead of the three cups of chicken broth. I left out the vinegar so that when I eat it I can choose to add either a splash of it or else a few Tb of half and half.
Do carrots help fight the acidity of the tomatoes, the way sugar does?
Title: Re: Perpetual Soup Thread
Post by: DocBuzzkill on December 12, 2016, 08:47:42 AM
CRB's comment on tomato sauce made me realize this recipe should go here. Love it as pasta sauce, soup,  and pizza sauce.  http://www.epicurious.com/recipes/food/views/bucatini-with-butter-roasted-tomato-sauce-51198650 (http://www.epicurious.com/recipes/food/views/bucatini-with-butter-roasted-tomato-sauce-51198650)

That looks great and easy, too!  I just uploaded a pdf of the recipe to my Google Drive recipes folder.  Thanks!
Title: Re: Perpetual Soup Thread
Post by: Dagstag v 2.0 on December 12, 2016, 10:36:17 AM
I'd try it as written first, then experiment!

I did as written yesterday, broth is in the fridge!  Will finish tonight.  I am very excited about this.  I am going to try to find a GF matzo ball recipe because I have a million different GF flours (almond, coconut, etc.) and no matzo meal or matzo :D
Title: Re: Perpetual Soup Thread
Post by: DocBuzzkill on December 12, 2016, 02:18:53 PM
I did as written yesterday, broth is in the fridge!  Will finish tonight.  I am very excited about this.  I am going to try to find a GF matzo ball recipe because I have a million different GF flours (almond, coconut, etc.) and no matzo meal or matzo :D

 :nails:  I hope you like it!
Title: Re: Perpetual Soup Thread
Post by: nadra24 on December 12, 2016, 06:09:30 PM
Do carrots help fight the acidity of the tomatoes, the way sugar does?


Yup, my soup is lovely and not too acidic.
Title: Re: Perpetual Soup Thread
Post by: onawhim on December 12, 2016, 08:49:53 PM
The kitchn recommended to add baking soda to reduce the acidity and so I tried it once and it turned my sauce into a limping bland liquid that only slightly reminded me of tomatoes by virtue of being red.  Don't ever be tempted. 
Title: Re: Perpetual Soup Thread
Post by: diablita on December 12, 2016, 09:32:53 PM
I'm so sad for your soup  :'(  :d
Title: Re: Perpetual Soup Thread
Post by: Chasing Amy on December 13, 2016, 05:49:26 PM
CRB's comment on tomato sauce made me realize this recipe should go here. Love it as pasta sauce, soup,  and pizza sauce.  http://www.epicurious.com/recipes/food/views/bucatini-with-butter-roasted-tomato-sauce-51198650 (http://www.epicurious.com/recipes/food/views/bucatini-with-butter-roasted-tomato-sauce-51198650)

Oh man, this looks amazing. Do you drain the tomatoes first or toss it with the juice?
Title: Re: Perpetual Soup Thread
Post by: hally on December 13, 2016, 07:52:51 PM
I made a lentil soup in the IP today. Big onion, celery, garlic, carrots, sauteed in oil, added smoked paprika, cumin and some hot berbere stuff I have. Then I mashed up 3 italian turkey sausages in the pan, added 6 cups water, half pound lentils,half can tomato paste and a small can of pumpkin. 10 mins needed more so cooked 2 more for a total 12 mins. Very tasty.
Title: Re: Perpetual Soup Thread
Post by: Run Amok on December 13, 2016, 10:07:50 PM
Sounds good Hally!

Oh man, this looks amazing. Do you drain the tomatoes first or toss it with the juice?

Nope, everything goes in together and cooks down together into amazingness.  :preen: It calls for whole tomatoes but if you used crushed ones you don't even really need to stick it in the blender if you're ok with chunky tomato soup. It's hands down my favorite cooked tomato sauce/soup recipe.
Title: Re: Perpetual Soup Thread
Post by: Chasing Amy on December 15, 2016, 08:13:27 PM
I must confess that I am this >< close to buying an IP.   :sneaking:

:D

I am anti-food/diet/appliance fad (I'm looking at YOU Vitamix), but I am enjoying my IP so far. Looking forward to expanding beyond basic soups and stews. My only complaint is that I can't see what is going on inside of it.
Title: Re: Perpetual Soup Thread
Post by: Run Amok on December 15, 2016, 10:01:33 PM
Yep,  I feel the same way Amy
Title: Re: Perpetual Soup Thread
Post by: DocBuzzkill on December 18, 2016, 01:34:46 PM
:D

I am anti-food/diet/appliance fad (I'm looking at YOU Vitamix), but I am enjoying my IP so far. Looking forward to expanding beyond basic soups and stews. My only complaint is that I can't see what is going on inside of it.


Tamil!BFF bought a tempered glass, steel-rimmed lid for her Instant Pot.  She's really gung-ho on the IP and has been using it to make all sorts of South Indian cuisine.  My reluctance stems from having to find a place to store the darned thing.
Title: Re: Perpetual Soup Thread
Post by: Chasing Amy on December 18, 2016, 07:04:25 PM
Tamil!BFF bought a tempered glass, steel-rimmed lid for her Instant Pot.  She's really gung-ho on the IP and has been using it to make all sorts of South Indian cuisine.  My reluctance stems from having to find a place to store the darned thing.

Yes, it's a bit on the cumbersome side. I put a metal rack in my tiny kitchen where I store my small appliances.

I would not be adverse to you sharing some of your friend's recipes. :)
Title: Re: Perpetual Soup Thread
Post by: Run Amok on December 18, 2016, 07:13:34 PM
I use mine often enough that it lives on my counter.  Thats saying something!
Title: Re: Perpetual Soup Thread
Post by: Run Amok on January 02, 2017, 05:33:45 PM
I'm bumping up the soup thread.  Made the most delicious vegan/paleo "cream" of cauliflower soup tonight.  I think I made it once long ago but I tweaked it a tiny bit this time and it turned out phenomenal:

http://www.marinmamacooks.com/2011/10/cauliflower-soup/ (http://www.marinmamacooks.com/2011/10/cauliflower-soup/)

Tweaks:
I added a dash of smoked spanish paprika
I drizzled a bit of sesame oil before serving
I made crispy roasted shiitake mushrooms (shiitakes tossed in olive oil and salt, then roasted at 400 for 25 minutes)

Otherwise I made it as is with none of the add-ins like raw cashews or parmesan cheese.
(http://uploads.tapatalk-cdn.com/20161108/56d1ed0fc143a995e19bc746dc4e652a.jpg)

Made this today and it was yummy! I think it would go really well with the soca you posted elsewhere.
Title: Re: Perpetual Soup Thread
Post by: Run Amok on January 02, 2017, 05:35:02 PM
btw, I made a half batch because I figured I'd be the only one to eat any of it and it turned out everyone liked it so I have one single serving for lunch this week!  :grr:

Made it in the IP and set it for 7 minutes. Yeah, not really necessary as pretty easy to do in a pot and simmer for 20 minutes also but I love the set & forget aspect.
Title: Re: Perpetual Soup Thread
Post by: diablita on January 02, 2017, 07:20:17 PM
That happened to me too.   DD decided to taste it and then had a big bowl.  Then DH.  I should put this on my list for this week.
Title: Re: Perpetual Soup Thread
Post by: Run Amok on January 02, 2017, 10:33:47 PM
I zapped it in the vitamix and it came out so velvety.  :heartbeat:
Title: Re: Perpetual Soup Thread
Post by: Run Amok on April 10, 2017, 01:15:55 AM
I made this broth today and it is amazing! http://www.rebeccakatz.com/recipe-box/thai-coconut-broth (http://www.rebeccakatz.com/recipe-box/thai-coconut-broth)

I'll use it to make this later this week but with tofu, broccoli, and kale instead of the inclusions in the recipe: http://www.rebeccakatz.com/recipe-box/bento-box-soup (http://www.rebeccakatz.com/recipe-box/bento-box-soup)


Title: Re: Perpetual Soup Thread
Post by: Ice Cream on April 11, 2017, 05:40:45 PM

I'll use it to make this later this week but with tofu, broccoli, and kale instead of the inclusions in the recipe: http://www.rebeccakatz.com/recipe-box/bento-box-soup (http://www.rebeccakatz.com/recipe-box/bento-box-soup)




Thanks for this!  want to make it, too.

Title: Re: Perpetual Soup Thread
Post by: Run Amok on November 11, 2017, 11:20:14 AM
We made this last night. Madfe with veggie stock and no chicken. I added hubbard squash and masa dumplings. It was Great! https://www.saveur.com/mexican-tortilla-soup-sopa-azteca-recipe (https://www.saveur.com/mexican-tortilla-soup-sopa-azteca-recipe)
Title: Re: Perpetual Soup Thread
Post by: seattlegirl on November 29, 2017, 07:17:25 PM
Lentil soup tonight!

http://www.foodnetwork.com/recipes/alton-brown/lentil-soup-recipe-1947017 (http://www.foodnetwork.com/recipes/alton-brown/lentil-soup-recipe-1947017)

Title: Re: Perpetual Soup Thread
Post by: BonitaApplebum on December 31, 2017, 11:28:15 AM
Bumping this thread. I am ALL about soup lately. This week I have made a Moroccan inspired roasted root veggie soup, a spicy carrot and peanut soup, and matzoh ball soup. And I'm having hot and sour soup tonight.
Title: Re: Perpetual Soup Thread
Post by: Rejaneration on December 31, 2017, 12:53:03 PM
This was phenomenal.
http://www.cookinglight.com/recipes/slow-cooker-creamy-lentil-soup (http://www.cookinglight.com/recipes/slow-cooker-creamy-lentil-soup)


I broke three eggs into it at the end to poach.  Then, added crumbled bacon--not necessary, but it was a bit of an indulgence. We ate it for brunch, with bloody marys.
Title: Re: Perpetual Soup Thread
Post by: merigayle on December 31, 2017, 04:19:46 PM
This was phenomenal.
http://www.cookinglight.com/recipes/slow-cooker-creamy-lentil-soup (http://www.cookinglight.com/recipes/slow-cooker-creamy-lentil-soup)


I broke three eggs into it at the end to poach.  Then, added crumbled bacon--not necessary, but it was a bit of an indulgence. We ate it for brunch, with bloody marys.
oooh i pinned this, this looks good!
Title: Re: Perpetual Soup Thread
Post by: Ice Cream on January 01, 2018, 07:18:47 AM
oooh i pinned this, this looks good!

saved it, too.
Title: Re: Perpetual Soup Thread
Post by: diablita on January 01, 2018, 10:08:34 AM
I have all those ingredients in my home minus the kale.  I'll probably make it today in a regular pot and if we can't get out we'll do without the kale.
Title: Re: Perpetual Soup Thread
Post by: Ice Cream on January 01, 2018, 06:46:13 PM
I have all those ingredients in my home minus the kale.  I'll probably make it today in a regular pot and if we can't get out we'll do without the kale.

i was going to substitute spinach for the kale.
Title: Re: Perpetual Soup Thread
Post by: diablita on January 01, 2018, 11:11:30 PM
I didn’t have spinach either but we made it to the market and I got some baby kale. I made the soup up through its first stage tonight and will finish making it tomorrow.
Title: Re: Perpetual Soup Thread
Post by: blue sleep on January 06, 2018, 10:34:21 PM
This is great.  Filling, flavorful, and kinda healthy. 

https://www.bonappetit.com/recipe/navy-bean-and-escarole-stew-with-feta-and-olives (https://www.bonappetit.com/recipe/navy-bean-and-escarole-stew-with-feta-and-olives)

We didn't have escarole so used arugula.  We put more of everything in, especially olives.  I'm sure using the feta brine would be great, but we didn't have any and it didn't need it.  A nice sprinkle of feta on each bowl before serving is sufficient.  Also, no need to fuss with the bread.  We just toast a crusty roll, cut it in half, and put it at the bottom of the bowl.
Title: Re: Perpetual Soup Thread
Post by: merigayle on January 07, 2018, 03:00:11 PM
I do not think I got this recipe here, but this is my dinner plan:
http://www.wholesomelicious.com/slow-cooker-instant-pot-sweet-potato-curry-stew/ (http://www.wholesomelicious.com/slow-cooker-instant-pot-sweet-potato-curry-stew/)
Title: Re: Perpetual Soup Thread
Post by: diablita on January 07, 2018, 03:05:18 PM
sounds delicious meri.  I have all of those ingredients in the house but the zucchini.  Maybe I'll refrain from eating them and pick up the zucchini tomorrow to make it in a soup pot.  (I actually pulled the trigger on an IP this morning so by Wednesday I will have it.)
Title: Re: Perpetual Soup Thread
Post by: merigayle on January 07, 2018, 03:24:46 PM
YAY For Instant Pot!
Title: Re: Perpetual Soup Thread
Post by: merigayle on January 07, 2018, 05:08:43 PM
I put everything in the IP and realized i only have green curry paste  :roll: So we shall see how it comes out. In all honesty, i like green curry over red.
UPDATE-- it was good with the green curry :D I also omitted the curry powder. THis would have been tasty with red curry paste as well, maybe next week :D
Title: Re: Perpetual Soup Thread
Post by: caribougrrl on February 12, 2018, 09:39:57 AM
if you like spicy soups, this is fantastic (and soup-er easy)

Tomato Rasam

for the soup:
1 lemon, supremed (sectioned https://www.marthastewart.com/1512359/supreming-citrus (https://www.marthastewart.com/1512359/supreming-citrus))
10 tomatoes, peeled and roughly chopped
4-5 cloves garlic
1 inch fresh ginger root
1/2 inch fresh tumeric root or 2 tsp dried tumeric
1 fresh chili pepper
1-2 tsp coarsely ground black pepper

for the temper:
2 tbsp oil
1 tsp mustard seed
1/2 tsp cumin seed
1/2 tsp coriander seed
a few curry leaves (dried or fresh)
pinch of asafoetida (skip it if you don't have any)

For the soup, put everything in a blender or food processor and puree.  Bring to a boil, cook just above a simmer for 15 minutes.  Just before the soup is done, heat the mustard seeds in the oil.  When the mustard starts popping, add the other spices, fry for about a minute.  Drizzle temper on the soup when serving.




Title: Re: Perpetual Soup Thread
Post by: Run Amok on February 12, 2018, 10:41:19 AM
Oh my goodness. This sounds amazing.
Title: Re: Perpetual Soup Thread
Post by: caribougrrl on February 13, 2018, 08:01:31 AM
Oh my goodness. This sounds amazing.

I hadn't made it for years but suddenly had a craving for it on the weekend.  I suspect it will go into pretty regular rotation.  It will clear your sinuses out, for sure, but so delicious...
Title: Re: Perpetual Soup Thread
Post by: diablita on February 13, 2018, 05:36:12 PM
Mmm. I can supreme a lemon and now I want to revive the skill
Title: Re: Perpetual Soup Thread
Post by: BonitaApplebum on February 13, 2018, 05:51:37 PM
I had SO MANY root veggies (carrots, parsnips, turnips) and no real recipe in mind. DH chopped a bunch up and roasted them yesterday. Today I made a puree of of them with a box of miso broth I had. I seasoned it with cumin and garlic, and served it over grilled sausages, with cilantro on top. I'm not eating a ton of carbs right now so I had a high ratio of sausage to soup, but I could have happily eaten this on its own by the bowl.
Title: Re: Perpetual Soup Thread
Post by: seattlegirl on February 14, 2018, 07:17:08 PM
Today I'm making this with chicken sausage:

https://www.simplyrecipes.com/recipes/kale_sausage_soup_with_tomatoes_and_chickpeas/ (https://www.simplyrecipes.com/recipes/kale_sausage_soup_with_tomatoes_and_chickpeas/)

Update:  This was delicious.  Make it.  :D
Title: Re: Perpetual Soup Thread
Post by: Run Amok on March 13, 2018, 04:37:58 PM
This had been on my list for a while. It was good but not great. I would like to work on it abit more to see if I can improve it.

https://www.epicurious.com/recipes/food/views/thai-coconut-broccoli-and-coriander-soup-56390092 (https://www.epicurious.com/recipes/food/views/thai-coconut-broccoli-and-coriander-soup-56390092)
Title: Re: Perpetual Soup Thread
Post by: BonitaApplebum on March 13, 2018, 05:16:55 PM
This had been on my list for a while. It was good but not great. I would like to work on it abit more to see if I can improve it.

https://www.epicurious.com/recipes/food/views/thai-coconut-broccoli-and-coriander-soup-56390092 (https://www.epicurious.com/recipes/food/views/thai-coconut-broccoli-and-coriander-soup-56390092)

That's a lot of cilantro! You gotta know your audience with that one, I bet.

That said, cilantro is delicious. I haven't paired it with broccoli, now I'm curious. What didn't you love?
Title: Re: Perpetual Soup Thread
Post by: Run Amok on March 13, 2018, 06:42:36 PM
Confession: I left out the cilantro

I think next time I'd either make my own green curry paste or try a different one. It ended up being just a hint of green curry vs a very strong flavor. A generous squeeze of lime and settling over night helped a lot.
Title: Re: Perpetual Soup Thread
Post by: BonitaApplebum on March 13, 2018, 07:21:51 PM
Confession: I left out the cilantro


Oh, I see. You're one of THOSE people. :D
Title: Re: Perpetual Soup Thread
Post by: Run Amok on March 13, 2018, 09:13:39 PM
I may try it with cilantro next time though. I kind of wonder if I wouldn't despise it so much if it were all mixed in and not huge leaves of grossness?
Title: Re: Perpetual Soup Thread
Post by: merigayle on March 14, 2018, 05:58:07 AM
I know people say liking cilantro is genetic but i used to hate it and now I like it. Not sure what changed.
Title: Re: Perpetual Soup Thread
Post by: caribougrrl on March 14, 2018, 08:17:47 AM
I know people say liking cilantro is genetic but i used to hate it and now I like it. Not sure what changed.

I think whether it tastes like soap is genetic... I imagine it's possible to not like it even if it doesn't taste like soap.
Title: Re: Perpetual Soup Thread
Post by: merigayle on March 14, 2018, 09:15:27 AM
I think whether it tastes like soap is genetic... I imagine it's possible to not like it even if it doesn't taste like soap.
ah! That may be the difference and I cannot remember if i thought it tasted like soap or not.
Title: Re: Perpetual Soup Thread
Post by: diablita on March 14, 2018, 10:18:58 PM
I dislike it less now and can tolerate it as an ingredient in a multi-ingredient thing.  I suspect it has something to do with sense of taste and smell diminishing (even in small amounts) as we get older but what do I know.
Title: Re: Perpetual Soup Thread
Post by: Ice Cream on March 24, 2018, 06:37:54 PM
I LOVE cilantro. Can't imagine anyone not liking it.
Title: Re: Perpetual Soup Thread
Post by: Rejaneration on March 27, 2018, 07:31:34 PM
I LOVE cilantro. Can't imagine anyone not liking it.

Me too.  My DD doesn't like it.  Very sad for me. 
Title: Re: Perpetual Soup Thread
Post by: Chasing Amy on March 27, 2018, 09:15:28 PM
I know people say liking cilantro is genetic but i used to hate it and now I like it. Not sure what changed.

Genetic transplant? :D

I like cilantro, but I'm not sure I'd like that particular recipe. It's a lot of...flavors.
Title: Re: Perpetual Soup Thread
Post by: wombleatwimbledon on May 07, 2018, 04:18:17 AM
This had been on my list for a while. It was good but not great. I would like to work on it abit more to see if I can improve it.

https://www.epicurious.com/recipes/food/views/thai-coconut-broccoli-and-coriander-soup-56390092 (https://www.epicurious.com/recipes/food/views/thai-coconut-broccoli-and-coriander-soup-56390092)

I made a bowl of vaguely similar soup which was delicious http://www.theharvestkitchen.com/coconut-curry-broccoli-soup/ (http://www.theharvestkitchen.com/coconut-curry-broccoli-soup/)
Title: Re: Perpetual Soup Thread
Post by: Run Amok on November 02, 2018, 02:34:05 PM
Bumping for soup season. Whatcha makin'?
Title: Re: Perpetual Soup Thread
Post by: Magic Microbe on November 02, 2018, 03:09:00 PM
I really, really want it cool enough to make soup. I think I am just going to have to do it on an 80 degree day.

Title: Re: Perpetual Soup Thread
Post by: BonitaApplebum on November 02, 2018, 04:16:04 PM
Yeah! Soup thread is back!

I'm going to make some sort of butternut squash/sweet potato soup soon, as I just roasted a pile of both and nobody wants to eat it but me. Too bad, so sad, delicious soup coming my way!
Title: Re: Perpetual Soup Thread
Post by: DocBuzzkill on November 03, 2018, 08:21:25 AM
Yeah! Soup thread is back!

I'm going to make some sort of butternut squash/sweet potato soup soon, as I just roasted a pile of both and nobody wants to eat it but me. Too bad, so sad, delicious soup coming my way!

Last weekend, I roasted a sugar pumpkin to make a pie for my BIL and his wife who were visiting from Los Altos.  Although a bit more work than opening a can of Libby's pumpkin, the result was pretty good.  I have some leftover pumpkin puree so I think I'll make a soup using that this afternoon.
Title: Re: Perpetual Soup Thread
Post by: BonitaApplebum on November 03, 2018, 09:18:05 AM
Last weekend, I roasted a sugar pumpkin to make a pie for my BIL and his wife who were visiting from Los Altos.  Although a bit more work than opening a can of Libby's pumpkin, the result was pretty good.  I have some leftover pumpkin puree so I think I'll make a soup using that this afternoon.

I’ve never made a pumpkin pie from scratch! I always feel like pumpkin is a “quickie” when it comes to making pie, if I use a premade crust it’s almost no effort at all.

I would very happily devour a scratch pumpkin pie, though. Sounds delish!
Title: Re: Perpetual Soup Thread
Post by: DocBuzzkill on November 03, 2018, 09:42:55 AM
I’ve never made a pumpkin pie from scratch! I always feel like pumpkin is a “quickie” when it comes to making pie, if I use a premade crust it’s almost no effort at all.

I would very happily devour a scratch pumpkin pie, though. Sounds delish!

It was really easy!  Just split the little pumpkin, scrape out the seeds and "guts," then roast it at 350 for ~ 1 hour, depending on the size of the pumpkin.  The texture of the roasted sugar pumpkin is smooth, much less fibrous than a jack-o-lantern pumpkin.

I cleaned and roasted the seeds, too, but wasn't thrilled with the result.  The birds ended up with those!
Title: Re: Perpetual Soup Thread
Post by: The Turtle Whisperer on November 04, 2018, 10:13:31 AM
Love soups!!!

I'm not big on cream-based soups... If you like a good rich tomato soup that is sans the cream, you'll love this one.

https://www.foodnetwork.com/recipes/ina-garten/roasted-tomato-basil-soup-recipe-1940376 (https://www.foodnetwork.com/recipes/ina-garten/roasted-tomato-basil-soup-recipe-1940376)

You can adjust the basil to your taste. 
Title: Re: Perpetual Soup Thread
Post by: Run Amok on November 05, 2018, 12:36:04 AM
This is great.  Filling, flavorful, and kinda healthy. 

https://www.bonappetit.com/recipe/navy-bean-and-escarole-stew-with-feta-and-olives (https://www.bonappetit.com/recipe/navy-bean-and-escarole-stew-with-feta-and-olives)

We didn't have escarole so used arugula.  We put more of everything in, especially olives.  I'm sure using the feta brine would be great, but we didn't have any and it didn't need it.  A nice sprinkle of feta on each bowl before serving is sufficient.  Also, no need to fuss with the bread.  We just toast a crusty roll, cut it in half, and put it at the bottom of the bowl.


This recipe was amazing. Mmmmmm.
Title: Re: Perpetual Soup Thread
Post by: merigayle on November 06, 2018, 05:08:46 AM
I really, really want it cool enough to make soup. I think I am just going to have to do it on an 80 degree day.
I eat soup most days of the year, including summer.
Title: Re: Perpetual Soup Thread
Post by: Ice Cream on November 07, 2018, 07:49:26 AM
This recipe was amazing. Mmmmmm.

Yes, I make a variation on this all the time.  Quick and delicious.
Title: Re: Perpetual Soup Thread
Post by: Magic Microbe on November 07, 2018, 09:30:55 AM
I eat soup most days of the year, including summer.

Its not the eating it thats the problem...its the making it.  :D
Title: Re: Perpetual Soup Thread
Post by: Run Amok on November 07, 2018, 09:52:20 AM
MM do you have an instantpot?
Title: Re: Perpetual Soup Thread
Post by: merigayle on November 07, 2018, 02:55:17 PM
Its not the eating it thats the problem...its the making it.  :D
instant pot!
Title: Re: Perpetual Soup Thread
Post by: Ice Cream on November 07, 2018, 08:04:05 PM
MM do you have an instantpot?

1
Title: Re: Perpetual Soup Thread
Post by: caribougrrl on November 08, 2018, 08:33:16 AM
It was really easy!  Just split the little pumpkin, scrape out the seeds and "guts," then roast it at 350 for ~ 1 hour, depending on the size of the pumpkin.  The texture of the roasted sugar pumpkin is smooth, much less fibrous than a jack-o-lantern pumpkin.

I cleaned and roasted the seeds, too, but wasn't thrilled with the result.  The birds ended up with those!

I roast pumpkin with the seeds in, then run it though a food mill to separate the flesh from the seeds and skin if I am looking for a puree. When I roast squash or pumpkin to eat as roasted squash or pumpkin, I eat the seeds roasted in situ.  I have no patience for cleaning seeds.
Title: Re: Perpetual Soup Thread
Post by: Magic Microbe on November 08, 2018, 09:45:39 AM
MM do you have an instantpot?

Nope.

Maybe I will add one to my Christmas list.
Title: Re: Perpetual Soup Thread
Post by: Ice Cream on November 09, 2018, 07:46:45 AM
Nope.

Maybe I will add one to my Christmas list.

I think this would be a great idea if you do not want to heat up the kitchen.  And you will be able to participate in the yogurt discussions!  :)
Title: Re: Perpetual Soup Thread
Post by: Magic Microbe on November 09, 2018, 11:12:24 AM
I think this would be a great idea if you do not want to heat up the kitchen.  And you will be able to participate in the yogurt discussions!  :)

I don't like yogurt.  :d
Title: Re: Perpetual Soup Thread
Post by: DocBuzzkill on November 09, 2018, 12:13:52 PM
I think this would be a great idea if you do not want to heat up the kitchen.  And you will be able to participate in the yogurt discussions!  :)


I  :heartbeat: my IP for making yogurt!  And I also  :heartbeat: yogurt.  A lot.
Title: Re: Perpetual Soup Thread
Post by: DocBuzzkill on November 09, 2018, 12:21:19 PM
I roast pumpkin with the seeds in, then run it though a food mill to separate the flesh from the seeds and skin if I am looking for a puree. When I roast squash or pumpkin to eat as roasted squash or pumpkin, I eat the seeds roasted in situ.  I have no patience for cleaning seeds.

Although more involved than what you're describing, it was actually pretty easy to clean the seeds once I gutted the pumpkin.  I put them in a big mixing bowl, filled it with hot water and let it sit for a few minutes, then rubbed the seeds between my hands to separate them from the fibers.  The seeds float whereas the clumps of fibers sink.  I just skimmed the seeds off the surface of the water.

What I didn't like was the hull of the seed.  Sure, it was crisp and salty from roasting, but it was like chewing gum.

The pumpkin soup was good.  Pretty simple with sauteed onions and garlic, veggie broth, and the pumpkin puree.  In addition to salt and pepper, I seasoned it with one of my South Indian masala mixes (sambar podi) but a commercial curry powder would be fine.  That flavor really marries well with pumpkin and other winter squashes.
Title: Re: Perpetual Soup Thread
Post by: caribougrrl on November 09, 2018, 12:31:15 PM
Although more involved than what you're describing, it was actually pretty easy to clean the seeds once I gutted the pumpkin.  I put them in a big mixing bowl, filled it with hot water and let it sit for a few minutes, then rubbed the seeds between my hands to separate them from the fibers.  The seeds float whereas the clumps of fibers sink.  I just skimmed the seeds off the surface of the water.


it's funny that I am happy to roll out individual dough wrappers into near perfect circles of consistent thickness and then to stuff and elaborately fold them for steaming dumplings, or to painstakingly drip oil with one hand while whisking mayonnaise with the other hand because I believe it tastes just a wee bit less bitter than when you use a blender... but my reaction to your description of cleaning pumpkin seeds is, "pfft... too much work... PASS"

 :D
Title: Re: Perpetual Soup Thread
Post by: DocBuzzkill on November 09, 2018, 01:58:25 PM
it's funny that I am happy to roll out individual dough wrappers into near perfect circles of consistent thickness and then to stuff and elaborately fold them for steaming dumplings, or to painstakingly drip oil with one hand while whisking mayonnaise with the other hand because I believe it tastes just a wee bit less bitter than when you use a blender... but my reaction to your description of cleaning pumpkin seeds is, "pfft... too much work... PASS"

 :D

 :sidesplit:

Title: Re: Perpetual Soup Thread
Post by: Ice Cream on November 10, 2018, 07:57:46 AM
I don't like yogurt.  :d

I said you could participate in the discussion. You don't have to like it to do that.  :)
Title: Re: Perpetual Soup Thread
Post by: diablita on November 10, 2018, 10:58:47 AM
 :d  It's definitely all relative
Title: Re: Perpetual Soup Thread
Post by: merigayle on November 12, 2018, 06:08:22 AM
I am going to try a red curry lentil soup today! will report back.
Title: Re: Perpetual Soup Thread
Post by: merigayle on November 12, 2018, 12:13:56 PM
I accidentally bought roasted chili paste instead of curry paste (same package, similar color, same shelf) so subbing green curry paste and since i prefer green curry paste i am hopeful.
Title: Re: Perpetual Soup Thread
Post by: Run Amok on November 12, 2018, 12:22:58 PM
Here's one I really love: https://www.101cookbooks.com/coconut-red-lentil-soup-recipe/ (https://www.101cookbooks.com/coconut-red-lentil-soup-recipe/) I need to make this one soon. I was kind of leaning toward a minestrone but maybe I'll make this one tonight.
Title: Re: Perpetual Soup Thread
Post by: Ice Cream on November 12, 2018, 05:50:47 PM
I am making butternut squash soup.
Title: Re: Perpetual Soup Thread
Post by: witchypoo on November 13, 2018, 04:53:46 PM
i roasted a cheese pumpkin, 3 apples, some mushrooms, some garlic, and some leeks.

when the veggies were cooled, i dumped them all in a pot with chicken broth, some leftover greens (arugula and kale), some half and half, salt and pepper, and let it cook down.  then i mashed the mess and added a handful of crumbled blue cheese.

omg.
Title: Re: Perpetual Soup Thread
Post by: BonitaApplebum on November 13, 2018, 05:20:43 PM
Yum! But what’s a cheese pumpkin?
Title: Re: Perpetual Soup Thread
Post by: witchypoo on November 13, 2018, 07:24:17 PM
it's a sweeter, flatter, very pale yellow pumpkin.  you could instead use a sugar pumpkin.

(https://3i582k13y4mn34zylg3xwusu-wpengine.netdna-ssl.com/wp-content/uploads/sites/4/2016/09/WIS-Cheesepumpkin-2016-rdadonna-1.jpg)
Title: Re: Perpetual Soup Thread
Post by: BonitaApplebum on November 13, 2018, 07:40:15 PM
You really do learn something new every day!
Title: Re: Perpetual Soup Thread
Post by: Run Amok on November 16, 2018, 04:00:37 PM
Storing for later. This looks yummy! https://www.seriouseats.com/recipes/2015/02/vegan-polenta-kale-soup-miso-recipe.html (https://www.seriouseats.com/recipes/2015/02/vegan-polenta-kale-soup-miso-recipe.html)
Title: Re: Perpetual Soup Thread
Post by: merigayle on September 28, 2019, 05:35:48 PM
I made this yesterday and it was soooooo good. The ingredients look weird but it was so fucking tasty I could not stop eating it. I used regular cream cheese

https://www.veganricha.com/2018/10/instant-pot-wild-rice-mushroom-soup.html
Title: Re: Perpetual Soup Thread
Post by: diablita on September 28, 2019, 07:59:41 PM
Both sound delish. Now if the temps would only drop below 85
Title: Re: Perpetual Soup Thread
Post by: bookworm1 on September 30, 2019, 01:27:24 PM
I'm making a kale, lentil, and andoullie soup tonight. Super simple weight watchers recipe we love. It has onion,  sausage (recipe calls for chicken chorizo but I am using turkey andoullie this time), garlic, kale, diced tomatoes, lenitls, salt, pepper, and smoked paprika. I use chicken broth for the stock, though veg would work great too.

Title: Re: Perpetual Soup Thread
Post by: Hobie1 on October 20, 2019, 09:52:57 AM
Coconut Shrimp Soup\
Recipe adapted from I Breathe, I’m Hungry
Ingredients
•   2 lbs raw shrimp, peeled & deveined
•   2 Tbsp coconut oil (or other healthy fat)
•   1 medium onion, diced (~3/4 cup)
•   2-3 cloves garlic, minced
•   1 red pepper, diced
•   2 jalapenos, diced
•   1/4 cup fresh cilantro, chopped
•   1 can diced tomatoes (14 oz)
•   1 can coconut milk (14 oz or 2.5 cups)
•   1 Tbsp Sriracha* or Chili Garlic Sauce
•   1 Tbs lime juice
•   salt and pepper to taste
Optional Toppings
•   Cilantro
•   Avocado
Instructions
1.   Heat oil in medium to large non-reactive pot.
2.   Saute onions and peppers for 2-3 minutes, until onions are translucent.
3.   Then add garlic, tomatoes, shrimp and cilantro and simmer until shrimp turns opaque (3-5 minutes).
4.   Pour in the coconut milk and hot sauce and simmer for another 3-5 minutes to allow flavors to combine.
5.   Finish with lime juice and season with salt and pepper to taste.


Serve immediately with your favorite toppings.Notes
•   I used my porcelain enamel cast iron 6 quart dutch oven pot, but you could use something  smaller.  Don’t use regular cast iron —  the acidity of the tomatoes will eat at the surface of the pot.
•   For shrimp, I love  TJ’s Wild Argentian Shrimp – it’s wild caught, pre-peeled/deveined and only 8.99/lb.
•   Arroy-D is our favorite brand of coconut milk.  I find it’s cheapest at the asian markets.
•   Instead of a whole red pepper, I used several mini-bell peppers – one red, one yellow and one orange for color/presentation.
•   If you like spicy, leave the jalapeno seeds in (I left mine out).  You can also increase the amount of chili-garlic sauce — I was trying to strike that balance between flavorful enough for my spice-loving husband, but mild enough that my kids would eat it.
•   *Sriracha sauce typically contains sugar.  I found Huey Fong Chili Garlic Sauce at my local asian market and it is sugar-free.
•   Toppings are optional but add a nice oomph to the dish.  Highly recommend avocado and cilantro!
Title: Re: Perpetual Soup Thread
Post by: merigayle on October 20, 2019, 12:27:38 PM
Made this for the bf and myself last night

https://www.brandnewvegan.com/recipes/instant-pot-veggie-stew
Title: Re: Perpetual Soup Thread
Post by: Rejaneration on October 27, 2019, 08:19:44 AM
Hobie, that soup looks awesome.  Adding to my list.
Title: Re: Perpetual Soup Thread
Post by: merigayle on October 27, 2019, 08:37:03 AM
Not sure if i posted this when i made this but it was an oddball mix of ingredients but LOVED this soup

https://www.veganricha.com/2018/10/instant-pot-wild-rice-mushroom-soup.html
Title: Re: Perpetual Soup Thread
Post by: merigayle on October 27, 2019, 08:37:26 AM
Making this today:
https://pinchofyum.com/creamy-thai-sweet-potatoes-and-lentil/
Title: Re: Perpetual Soup Thread
Post by: Hobie1 on October 27, 2019, 01:53:00 PM
Hobie, that soup looks awesome.  Adding to my list.

My wife found this recipe years back and we make it for special occasions.  It is amazing.
Title: Re: Perpetual Soup Thread
Post by: Ice Cream on November 08, 2019, 08:14:00 PM
I made plain onion soup and it was great.
Title: Re: Perpetual Soup Thread
Post by: merigayle on November 11, 2019, 07:00:58 AM
Made some soups for a friend going thru cancer treatments: (though two are more like stews that are served over rice)

https://www.connoisseurusveg.com/vegan-cauliflower-chickpea-tikka-masala/#wprm-recipe-container-13167
https://nyssaskitchen.com/30-minute-chickpea-and-tomato-coconut-curry-soup/
https://www.budgetbytes.com/curried-chickpeas-spinach/?utm_content=buffer61505&utm_medium=social&utm_source=pinterest.com&utm_campaign=budgetbytesbuffer
Title: Re: Perpetual Soup Thread
Post by: diablita on November 11, 2019, 07:22:47 AM
 :heartbeat:
Title: Re: Perpetual Soup Thread
Post by: merigayle on November 11, 2019, 04:15:46 PM
I have about 15 quarts of food for her and her family to deliver Friday. :) She was very helpful when i first was separated and I am just returning the love to a good friend.
Title: Re: Perpetual Soup Thread
Post by: BonitaApplebum on November 11, 2019, 04:21:13 PM
I have about 15 quarts of food for her and her family to deliver Friday. :) She was very helpful when i first was separated and I am just returning the love to a good friend.
Meri, that’s so sweet. You are a good friend!!
Title: Re: Perpetual Soup Thread
Post by: diablita on November 11, 2019, 06:18:06 PM
yes, wonderful friend  :heartbeat:
Title: Re: Perpetual Soup Thread
Post by: merigayle on November 17, 2019, 11:50:16 AM
Not sure I’ve shared this before but made it for my book club potluck last night. Weird ingredient combo but super yummy

https://www.veganricha.com/2018/10/instant-pot-wild-rice-mushroom-soup.html
Title: Re: Perpetual Soup Thread
Post by: Run Amok on November 17, 2019, 12:07:22 PM
Yes,  I think you've shared it three times in the past two pages of this thread.  :D I hate mushrooms but now I feel like I need to try this soup! :rotfl:
Title: Re: Perpetual Soup Thread
Post by: diablita on November 17, 2019, 05:22:09 PM
 :d
Title: Re: Perpetual Soup Thread
Post by: radial on November 17, 2019, 06:17:07 PM
Lol, good recipes practically share themselves.  :)
Title: Re: Perpetual Soup Thread
Post by: Natasha on November 17, 2019, 09:59:21 PM
Not sure I’ve shared this before but made it for my book club potluck last night. Weird ingredient combo but super yummy

https://www.veganricha.com/2018/10/instant-pot-wild-rice-mushroom-soup.html

I made it, but used a wild rice mix in the instant pot and ended up cooking it for way too long and it was too mushy. Decent flavor though and the cream cheese is a great touch. I'll try it again.
Title: Re: Perpetual Soup Thread
Post by: merigayle on November 18, 2019, 05:01:31 PM
Yes,  I think you've shared it three times in the past two pages of this thread.  :D I hate mushrooms but now I feel like I need to try this soup! :rotfl:
Really?  :roll: I;ve made three different wild rice recipes lately and could not remember, this one i last made a long time ago afaik.
Title: Re: Perpetual Soup Thread
Post by: Rejaneration on November 28, 2019, 08:37:43 AM
I have about 15 quarts of food for her and her family to deliver Friday. :) She was very helpful when i first was separated and I am just returning the love to a good friend.

Love this. This is community.
Title: Re: Perpetual Soup Thread
Post by: Ice Cream on November 29, 2019, 03:40:11 PM
I am soaking black beans for black bean soup.
Title: Re: Perpetual Soup Thread
Post by: radial on November 29, 2019, 09:44:06 PM
My daughter made this carrot - ginger soup as a first course for the Thanksgiving feast.  It was excellent.  I think she stuck pretty closely with the recipe with the exception of some fresh sage and thyme and a bit of butter. 

https://www.loveandlemons.com/carrot-ginger-soup/
Title: Re: Perpetual Soup Thread
Post by: diablita on November 30, 2019, 06:37:46 AM
that looks tasty Radial
Title: Re: Perpetual Soup Thread
Post by: seattlegirl on December 09, 2019, 05:57:08 PM
I have split pea and parsnip soup in the Crockpot today.  The recipe is from a cookbook called Fresh from the Vegetarian Slow Cooker, and this seems to be it:  https://www.food.com/recipe/split-pea-and-parsnip-soup-crock-pot-345920
Title: Re: Perpetual Soup Thread
Post by: merigayle on December 09, 2019, 06:04:59 PM
I have split pea and parsnip soup in the Crockpot today.  The recipe is from a cookbook called Fresh from the Vegetarian Slow Cooker, and this seems to be it:  https://www.food.com/recipe/split-pea-and-parsnip-soup-crock-pot-345920
i have this cookbook, let me know!
Title: Re: Perpetual Soup Thread
Post by: seattlegirl on December 09, 2019, 06:05:58 PM
i have this cookbook, let me know!


Sure! Have you found any recipes in it that you especially like?
Title: Re: Perpetual Soup Thread
Post by: merigayle on December 09, 2019, 06:51:00 PM
Sure! Have you found any recipes in it that you especially like?
I haven't opened it in years. I have been pressure cooking mainly for the past 15 years, rarely slow cooking.
Title: Re: Perpetual Soup Thread
Post by: seattlegirl on December 09, 2019, 07:06:05 PM
The split pea soup turned out very well! I used 1/2 the thyme called for, as it easily gets overpowering for me, 2 bay leaves, and about 2/3 tsp of the liquid smoke.   
Title: Re: Perpetual Soup Thread
Post by: merigayle on December 09, 2019, 07:20:07 PM
Thanks!
Title: Re: Perpetual Soup Thread
Post by: merigayle on December 16, 2019, 06:52:27 AM
After wanting to make this for a long time, I finally did. The ingredients are weird (just like the other soup I recently made of hers and posted iwth the wild rice, mushrooms, salsa and creamcheese) but worked! Too many lasagna noodles so will reduce next time. That may be because they were GF or just the recipe.

https://www.veganricha.com/2018/02/instant-pot-lasagna-soup-vegan.html
Title: Re: Perpetual Soup Thread
Post by: RioG on December 16, 2019, 09:01:00 AM
I made the best beef barley soup this weekend.  Roasted the bone, made the stock in the instant pot, then the soup is just 1 c each of diced veg, 6 c water, 6 c broth, 1 c barley, salt and pepper.  So delicious.

Sent from my SM-G950W using Tapatalk

Title: Re: Perpetual Soup Thread
Post by: radial on December 16, 2019, 09:19:14 AM
I made the best beef barley soup this weekend.  Roasted the bone, made the stock in the instant pot, then the soup is just 1 c each of diced veg, 6 c water, 6 c broth, 1 c barley, salt and pepper.  So delicious.

That sounds good.  I've been reading about summer savory lately.  You don't really see it in stores down here.  Pretty much have to order it online.  Summer savory seems like an herb that turns up in Canadian recipes pretty frequently.  I bet it would be a great addition to your soup for some extra umami. 
Title: Re: Perpetual Soup Thread
Post by: RioG on December 16, 2019, 09:25:25 AM
That's interesting - summer savoury is definitely common here, I grow it in the garden.  Good idea, I'll try that!

Sent from my SM-G950W using Tapatalk

Title: Re: Perpetual Soup Thread
Post by: caribougrrl on December 16, 2019, 09:45:58 AM
That sounds good.  I've been reading about summer savory lately.  You don't really see it in stores down here.  Pretty much have to order it online.  Summer savory seems like an herb that turns up in Canadian recipes pretty frequently.  I bet it would be a great addition to your soup for some extra umami. 

dried summer savoury is a key ingredient in Homestyle Newfie cooking! it's about the only spice that gets used other than black pepper...
Title: Re: Perpetual Soup Thread
Post by: RioG on December 16, 2019, 10:37:41 AM
dried summer savoury is a key ingredient in Homestyle Newfie cooking! it's about the only spice that gets used other than black pepper...
I took the peppercorns out of the beef stock recipe this time and like the taste much better.  I'm definitely going to try the summer savoury though!

Sent from my SM-G950W using Tapatalk

Title: Re: Perpetual Soup Thread
Post by: Ice Cream on December 18, 2019, 05:41:35 PM
After wanting to make this for a long time, I finally did. The ingredients are weird (just like the other soup I recently made of hers and posted iwth the wild rice, mushrooms, salsa and creamcheese) but worked! Too many lasagna noodles so will reduce next time. That may be because they were GF or just the recipe.

https://www.veganricha.com/2018/02/instant-pot-lasagna-soup-vegan.html

this looks good, but where do you find quick cooking red lentils?  I have some regular ones in the house, though.
May try this tomorrow or the day after.
Title: Re: Perpetual Soup Thread
Post by: merigayle on December 18, 2019, 06:25:04 PM
this looks good, but where do you find quick cooking red lentils?  I have some regular ones in the house, though.
May try this tomorrow or the day after.
I used regular ones. I assume she called them quick cook because brown ones takes much longer to cook.
Title: Re: Perpetual Soup Thread
Post by: bookworm1 on December 21, 2019, 08:01:15 PM
I have a big pot of chicken noodle with homemade egg noodles in the pot for tonight. Just pulled some homemade bread out of the oven.
Title: Re: Perpetual Soup Thread
Post by: RioG on December 21, 2019, 08:07:06 PM
Oh, homemade egg noodles!  Do you have a recipe?

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Title: Re: Perpetual Soup Thread
Post by: bookworm1 on December 21, 2019, 08:27:18 PM
Oh, homemade egg noodles!  Do you have a recipe?

Sent from my SM-G950W using Tapatalk



I just pour flour (roughly a cup) into a bowl and add salt (a good tsp or so depending on how much flour you use) and enough eggs (usually 2 for a cup but can vary depending on size of egg) to make it wet. Roll them out and cut to desired width. They usually end up more dumpling than noodle, but they are tasty. Some recipes call for milk, but I prefer them eggier than that.
Title: Re: Perpetual Soup Thread
Post by: rocketgirl on January 09, 2021, 08:48:17 PM
I assume chili counts as a soup and I didn't know where else to put it & this seemed as good a necro-thread as any.

I didn't have any ground beef thawed and didn't want to mess with it, so I made a meatless chili, loosely based on this recipe:

https://cookieandkate.com/vegetarian-chili-recipe/

What I actually put in it:
olive oil
1/2 large yellow onion
minced garlic (maybe 3 cloves worth?)
1 (15 oz) can of black beans
2 (15 oz) cans of mild chili beans
1 (15 oz) can fire roasted diced tomatoes
1 (15 oz) can fire roasted diced tomatoes with garlic & onion
1 (6 oz) can mild green chilis
1 (15 oz) can creamed corn
salt
pepper
quite a bit of dried oregano, ancho chili powder, and cumin
paprika
a little bit of basil
a bay leaf
just more than a splash of bourbon
a bit of corn starch
some smoked jalapeno I had frozen probably late summer/early fall of 2019 (oops)

It had a really nice smoky flavor and some sour cream really brought it out.  (Served with 4-cheese Mexican blend shredded cheese, sour cream, and Jiffy corn muffins).

I'm sure I'll regret all the beans later, but it was REALLY tasty.
Title: Re: Perpetual Soup Thread
Post by: rocketgirl on January 09, 2021, 09:36:35 PM
Photos of said chili.

(https://uploads.tapatalk-cdn.com/20210110/df5d78e409227c5792914d0e9cc5fdf3.jpg)

(https://uploads.tapatalk-cdn.com/20210110/3de5b8e59546bf4bda3ac2a68dfb8c07.jpg)

Title: Re: Perpetual Soup Thread
Post by: diablita on January 10, 2021, 09:37:16 PM
looks great RG
Title: Re: Perpetual Soup Thread
Post by: Ice Cream on January 11, 2021, 04:47:03 PM
looks delicious! will have to make some.
Title: Re: Perpetual Soup Thread
Post by: merigayle on January 11, 2021, 05:12:29 PM
https://minimalistbaker.com/simple-summer-corn-soup/

made this for DD tonight per her request
Title: Re: Perpetual Soup Thread
Post by: seattlegirl on November 13, 2021, 02:37:44 PM
Bumping the soup thread for November!

Today I have a simple veg soup on the stove: veg broth, onion, celery, carrot, zucchini, canned tomatoes. Bay leaf, S&P, pinch of thyme. I'm adding a can of great northern beans as well. Sort of minestrone-esque.

Title: Re: Perpetual Soup Thread
Post by: Ice Cream on November 14, 2021, 07:39:19 AM
Bumping the soup thread for November!

Today I have a simple veg soup on the stove: veg broth, onion, celery, carrot, zucchini, canned tomatoes. Bay leaf, S&P, pinch of thyme. I'm adding a can of great northern beans as well. Sort of minestrone-esque.



I made something similar last night. Added some parmesan at the table and it was delicious.

I am planning on some easy tomato soup and some pea soup for this week.
Title: Re: Perpetual Soup Thread
Post by: merigayle on November 15, 2021, 08:37:18 PM
not soup, but i made in the IP at 3 mins HP with 10 min NRhttps://www.cilantroandcitronella.com/vegan-jambalaya/
Title: Re: Perpetual Soup Thread
Post by: Ice Cream on November 16, 2021, 04:18:18 PM
not soup, but i made in the IP at 3 mins HP with 10 min NRhttps://www.cilantroandcitronella.com/vegan-jambalaya/


made pdf of it.  Hope to get to it soon.
Title: Re: Perpetual Soup Thread
Post by: merigayle on November 19, 2021, 02:39:39 PM
made pdf of it.  Hope to get to it soon.
I have made it numerous times! It is a winner. Did I post the IP minestrone I made DD last week?
Title: Re: Perpetual Soup Thread
Post by: Ice Cream on November 19, 2021, 07:36:57 PM
I looked through this entire thread and downloaded a bunch of recipes. You've got some real winners.
You should have a "Meri's recipes" thread here. No kidding.
Title: Re: Perpetual Soup Thread
Post by: merigayle on November 19, 2021, 10:49:09 PM
LOL!
You know i love food and cooking :D
https://www.flavourandsavour.com/easy-instant-pot-minestrone-soup/I used regular pasta for DD since i was not eating it, not the GF.
Title: Re: Perpetual Soup Thread
Post by: Ice Cream on November 20, 2021, 07:54:12 AM
LOL!
You know i love food and cooking :D
https://www.flavourandsavour.com/easy-instant-pot-minestrone-soup/I used regular pasta for DD since i was not eating it, not the GF.


That links to amazon.ca instant pot.  ??  I'd love the recipe, though.
Title: Re: Perpetual Soup Thread
Post by: radial on November 20, 2021, 09:32:48 AM
That links to amazon.ca instant pot.  ??  I'd love the recipe, though.

Probably this one (https://www.flavourandsavour.com/easy-instant-pot-minestrone-soup/)?
Title: Re: Perpetual Soup Thread
Post by: merigayle on November 20, 2021, 10:41:26 AM
https://www.flavourandsavour.com/easy-instant-pot-minestrone-soup/
radial beat me to it!
Title: Re: Perpetual Soup Thread
Post by: Ice Cream on November 21, 2021, 08:53:50 AM
Thanks.
Title: Re: Perpetual Soup Thread
Post by: Natasha on November 21, 2021, 03:06:39 PM
I had a delicious Cuban Spicy Banana soup yesterday at a restaurant, served with a delicious breadstick that was like a skinny garlic bread crouton. I can't wait to have a kitchen and try making it myself.

Not sure if this is a good recipe but this sounds like it might be it.

https://www.bigoven.com/recipe/cuban-spicy-banana-soup/173083
Title: Re: Perpetual Soup Thread
Post by: Ice Cream on November 28, 2021, 04:22:38 PM
Made White Beans au Vin from the New York Times for tonight, and it's quite good. I didn't use canned beans, though. Also didn't use cognac.  I don't have any.

INGREDIENTS
3 tablespoons unsalted butter
3 medium carrots, diced into
1/2-inch pieces (about 1 1/2
cups)
5 medium shallots, chopped
(about 1 cup)
Kosher salt and black pepper
8 ounces cremini mushrooms,
trimmed and quartered
5 thyme sprigs
3 garlic cloves, minced (about 1
tablespoon)
½ cup dry red wine, such as
Côtes du Rhône
2 teaspoons tomato paste
2 (15-ounce) cans cannellini
beans, rinsed and drained
PREPARATION
YIELD 4 servings
TIME 45 minutes
White Beans au Vin
By Lidey Heuck
This recipe uses canned white beans in place of chicken for a quick and totally vegetarian riff on
classic coq au vin (https://cooking.nytimes.com/recipes/1018529-coq-au-vin). Mushrooms, red wine,
Cognac and a splash of balsamic vinegar stirred in just before serving help this dish develop an
impressive depth of flavor in just a short time. The quality of your vegetable broth makes a big
difference here; use an organic or other good-quality brand for best results.
Step 1
In a Dutch oven, melt the butter over medium heat. Add the
carrots and shallots, season to taste with salt and pepper,
and cook, stirring occasionally, for 5 minutes.
Step 2
Add the mushrooms and cook, stirring occasionally, until all
the vegetables are tender, 5 to 7 minutes.
Step 3
Add the thyme sprigs and garlic, and cook until fragrant,
about 30 seconds. Add the wine and tomato paste and cook,
stirring occasionally, until the wine is almost completely
evaporated, 2 to 3 minutes.
Step 4
Add the beans, broth, Cognac, 1 teaspoon salt and 1/2
teaspoon pepper, and bring to a boil over medium-high heat.
Turn the heat to low, partly cover, and simmer, stirring
White Beans au Vin Recipe - NYT Cooking 10/6/21, 6:44 PM
https://cooking.nytimes.com/recipes/1020859-white-beans-au-vin Page 2 of 2
2 cups low-sodium vegetable
broth
1 tablespoon Cognac or brandy
2 tablespoons chopped fresh
parsley, plus more to taste
1 teaspoon balsamic vinegar
occasionally, until the sauce has reduced and thickened, 25
to 30 minutes.
Step 5
Remove and discard the thyme sprigs. Off the heat, stir in
the parsley and balsamic vinegar; season to taste with salt
and pepper. Divide among shallow bowls and sprinkle with
more parsley, if desired.
Title: Re: Perpetual Soup Thread
Post by: Natasha on November 30, 2021, 09:10:44 AM
Looks good, I want to try it.

I just read a book about mushrooms and really want to start using them more. I'd like to learn how to grow them on the boat, using coffee grounds and such.
Title: Re: Perpetual Soup Thread
Post by: merigayle on January 17, 2022, 05:36:56 PM
Made this many moons ago and made it tonight. Very good.
Title: Perpetual Soup Thread
Post by: BonitaApplebum on January 30, 2022, 12:23:48 PM
I'm doing a version of this mushroom soup in the IP today. I made a couple tweaks to the recipe based on what was in the house (used a penzey's blend instead of thyme, white mushrooms only) and I'm going to add wild rice. Will let you all know how it is.

https://www.pressurecookrecipes.com/wprm_print/58880


ETA:

It came out pretty good! I used a little more butter than recommended bc I realized I needed to use milk (I had no cream), and it was plenty rich. It didn't thicken up quite as much I might have liked, but it still had good mouth feel.

I'm sure I could have just done this on the stove, but the IP sped it up a bit and I suspect it deepened the flavors as well.
Title: Re: Perpetual Soup Thread
Post by: Ice Cream on March 06, 2022, 10:37:51 AM
I made the tomato braised chickpea recipe in the IP from the NYTimes, and it is a soup. Not at all what I expected. Dinner tonight or tomorrow night.
Title: Re: Perpetual Soup Thread
Post by: Rejaneration on March 12, 2022, 08:32:50 AM
I had a delicious Cuban Spicy Banana soup yesterday at a restaurant, served with a delicious breadstick that was like a skinny garlic bread crouton. I can't wait to have a kitchen and try making it myself.

Not sure if this is a good recipe but this sounds like it might be it.

https://www.bigoven.com/recipe/cuban-spicy-banana-soup/173083

Wow. That is unusual!
I just bought a plantain yesterday.  I am going to try it in the air fryer.
Title: Re: Perpetual Soup Thread
Post by: seattlegirl on October 29, 2023, 11:10:59 PM
Bump cause it's almost November!

I made a small batch of lentil soup this weekend. Mmm
Title: Re: Perpetual Soup Thread
Post by: BonitaApplebum on October 30, 2023, 10:47:20 AM
Yay soup season!!!
Title: Re: Perpetual Soup Thread
Post by: seattlegirl on November 05, 2023, 07:17:40 PM

I made mushroom barley soup today. Tasty, but almost too salty even with using 4 c broth and 2 c water instead of all broth. Low sodium broth next time, since I do like the additions of worcestershire and soy sauce for umami.

https://www.spendwithpennies.com/mushroom-barley-soup/comment-page-1/#wprm-recipe-container-179995 (https://www.spendwithpennies.com/mushroom-barley-soup/comment-page-1/#wprm-recipe-container-179995)