Soup

Surely they don't make that, I suppose you have got Stilton and Brocolli but I can't say I have heard of any others.

Hrm, what would I pick? *thinks* A really good tomato soup, probably.

note to vegetarians soup connoisseurs: just because you wouldn't consider eating a soup that contains boiled cow heads' residue to be vegetarian, the person who is serving you (or detailing its ingredients to you) might. blech!

soup stock horror stories, anyone?

Thai hot and sour soups also rock. As does pho and laksa. If they qualify as soups, I'm not sure.

Soup is food of the gods. Anything can be rent to soup. Cook it, moosh it - ITS SOUP!

I lub pumpkin soup with a touch of curry, cumin, tomato. Or a good heart lentil numbah with veggies in winter.

In summer soup is poo. Tho those cold berry soups the Scandanavians make like Blaubersoppen (sp) are pretty nice.

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I think Lipton makes a particularly fancy form of "I got some grant money" ramen

It's for TAs to eat in front of their undergrads to make them jealous

http://www.liptonnoodlesoup.com/images/ExtraNoodle_nut.jpg

sarah decided she wanted to make a bunch of new soups this winter so we are running a soup bracket. so far white bean & escarole has beaten red lentil, and peanut & sweet potato has beaten kale & chickpea. gingered carrot has not yet been matched up with a competitor.

this is an actual bracket, on the side of our fridge

potato-leek
pumpkin and/or butternut squash (and apple?)

soups without noodles or cheese are some lame ass soups

i made pumpkin & acorn squash curry soup last week. it was pretty good. peanut & sweet potato sounds fantastic. minestrone's the best though, it's classic.

I would choose the one on E!

Anyone had the kosher chicken soup special edition of Max Tundra's new album?

http://assets1.pitchforkmedia.com/images/original/146374.maxtundrasoup.jpg

If some person came up to me, right now, with a bowl of extremely hot, largely brothy soup, I would cry in gratitude, and my loving soup would swallow the tears and grow in response for further consolance.

http://img186.imageshack.us/img186/8364/imageuploadimagebd4.jpg

I just made a batch of potato/butternut squash/sweet potato/cheese soup that I completely forgot to add paprika or bay leaf to, but it still turned out absolutely delicious. I don't always enjoy my own cooking because I possess more enthusiasm than talent, but this was some fucking soup.

My latest was a pureed cauliflower soup. Before that was a butternut/delicata squash soup with coconut milk and Thai red curry paste that I perhaps overdid.

Broccoli soup up next I think.

I think I will be going for Potato/Leek/Celery combo next, not doing the tomato and basil recipe for a while - peeling and deseeding one and a half kilos of tomatoes is way messy and time consuming, as nice as the result was.

Split pea and ham last night, made with smoked turkey stock.

soup is magical

^^^ OTM

I notice a lot of pea soup recipes just use plain old frozen garden peas, it seems a bit savage but I have a surplus of frozen peas that need using so I'll give it a try next week. It will probably be very nice with some spinach and kale.

pea soup is a simple classic that may be the single simplest soup to prepare. and frozen peas are wonderful - picked and frozen at peak of freshness. will be quite different from a split pea-style soup though. they're different kinds of peas

go black beans soaking now that will be turned into (a half-pureed) soup tomorrow. need to pick up cilantro

that sounds like the ticket.

I have loads of black eyed beans in my dry stores, need to start using 'em.

I'm going to make some green lentils/potatoes/celery/onion/aubergine soup tomorrow for the first time. Let's see how it goes. For a start I'm going fry some cumin and fennel seeds in butter and see how it goes from there!

I am glad this thread moved on from the OP about tinned soup. Homemade soup is dead easy and x10 better.

You can experiment so much with soup, without being a grand master chef. Any combination of what is left in the veg stores with some stock and seasoning is often surprisingly good.

not feelin that cumin man but go with god and follow yr muse etc

soup is god

faced with an empty fridge barring half a white cabbage, a couple of celery stalks and one red/green jalapeno. I whipped up a soup with some potatoes, cumin, butter and mung dal beans. the bare necessities have delivered bigtime today, that was freaking perfect!

Any combination of what is left in the veg stores with some stock and seasoning is often surprisingly good.

otm, it's pretty hard to make a bad soup ime

last time i was scouring the cupboards for random ingredients i ended up making a half-soup/half-stew curried chickpea thing which used leftover mascarpone instead of coconut milk to give it a creamy texture and it was fkn rad

Never been a big fan of soup, but since going vegan it has rapidly climbed the list of my favourite foods.

I find chick-peas, borlotti beans, butter beans and stuff like that adds a beautiful texture to soups.

my current fave is potato/leek/broccoli cooked with some white stilton and milk with the stock, garnished with spring onions and only slightly boiled sliced greens 👍

nice. I've just made potato and leek, with a secret ingredient of leftover roast parsnip.

Made a cracking butternut squash with creme fraiche the other day.

soup is good food

My partner's got a weird thing about not wanting to eat soup for dinner which is a bit annoying.

Thai Tom Yum (hot & sour) soup concentrate is the best thing since miso, maybe better. Most brands are vegan. I usually simmer oyster mushrooms, tofu, green onions in it and top with fresh basil, but more trad shrimp or chicken are also options.

yeaahhh potato leek is the bomb

Split yellow pea soup with some pearl barley + green peas, seasoned with dil. mama mia!

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I make huge pots of lentil and stuff soup. Usual ingredients include red lentils, diced swede, diced potato, carrots, onion, leek and either veggie or ham stock plus whatever random veggies I spot that aren't going in anything else soon. Wee bit of ground white pepper as I cook and a wee bit of black pepper as I serve. I cook the carrots whole then fish them out and liquidise them and stir them back in for a nice colour.

I usually make enough for 10 big bowls so it does a family of 5 twice.

Soup is the best.

I miss my mum's home made pea soup. She was taught how to make it by her granny, so the recipe probably goes back to the Edwardian era, but is no doubt older than that.

All my soups basically start with sauteing some onions/celery/carrots and then work with whatever I've got from there onwards.

In butter if possible

i made some really good white bean soup the other day. chick peas, butterbeans, cannellini beans. basically using the calzino method. blended it all and mixed some sour cream through it.

Yeah sour cream goes well with just about all soups. When I haven't got any sometimes milk and grated cheese is the next best.

I was listening to a woman on the radio whose Chinese mother taught her the art of making classic Beef Pho and she was waxing lyrical about the splendours of it. I've never got round to making pho because it seems quite time consuming but some day I'm going to have a go.