Man yeah, go forth in everlasting comfort. I'm going to make a big pot full after the traditional Thanksgiving stuff is out of the way.
― WilliamC, Tuesday, 21 November 2017 21:40 (six years ago) link
Great thread idea. I love soup. I made a roasted squash soup recently and it was delightful.
― badg, Tuesday, 21 November 2017 21:42 (six years ago) link
my favorites are all old school classics:
borschtvegetable beef barleylentilsplit peapotato-leek
I'd include French onion soup (complete with a piece of toast floating in it), but it needs such excellent stock to be done correctly that I rarely have the chance to make it.
― A is for (Aimless), Tuesday, 21 November 2017 21:53 (six years ago) link
my brother's french onion soup is one of the best things I have ever eaten, I need to get it down
― ogmor, Tuesday, 21 November 2017 21:56 (six years ago) link
If you have a chance to make a full-bodied stock from a whole turkey carcass after Thursday's feasting ends, you can make heavenly soups (while it lasts). I usually make a turkey-rice soup using it, with just:
stock, rice, carrots, celery, onion, bay leaf, salt, pepper & some turkey scraps that are too small to make sandwiches with.
― A is for (Aimless), Tuesday, 21 November 2017 22:03 (six years ago) link
made Armenian apricot soup, which is really a red lentil and carrot soup with dried apricots in, although I also added a bit of chili and ginger bc I couldn't contorl myself. it's very sweet and a thing of beauty
― ogmor, Monday, 5 August 2019 07:52 (four years ago) link
soup season is upon us! the west african peanut soup quincie & sufjan mentioned has such a fantastic thick creamy texture and the nutty taste is so exquisite, even my basic effort made me feel like a genius
― ogmor, Monday, 7 October 2019 22:55 (four years ago) link
I've been trying to make a healthy spinach and cilantro soup (with tahini, tumeric, lemon, and fresh ginger & garlic) once a week to eat over 2-3 days. I kind of don't like most soup so I end up just drinking it like a smoothie.
― Yerac, Monday, 7 October 2019 23:28 (four years ago) link
Did you make that combo up? Sounds interesting
― one charm and one antiup quark (outdoor_miner), Monday, 7 October 2019 23:44 (four years ago) link
It was a Samin Nosrat NYT recipe that I kind of just wing now because I never have stock and I try to really up the health benefits.
― Yerac, Monday, 7 October 2019 23:49 (four years ago) link
does this also count as a stews thread or should that be separated
― El Tomboto, Monday, 7 October 2019 23:59 (four years ago) link
I made chicken stock last week and threw together a chicken and black bean soup with cilantro and lime--perfect for yesterday when I woke up and realized I was coming down with a cold. And today, while I am in the midst of said cold.
Avegolemano likely for tomorrow. Homemade chix stock plus citrus plus garlic=perfect food for headcolds.
xpost hmmm I dunno. Oh what the hell go for it, post all the stews.
― mom tossed in kimchee (quincie), Tuesday, 8 October 2019 00:00 (four years ago) link
I've never made/had avegolemano but now that I know it exists I have to have it ASAP. Do you have a fave recipe?
― There's more Italy than necessary. (in orbit), Tuesday, 8 October 2019 13:57 (four years ago) link
ok you guys inspired me to make tom khai gai. best october soup hands down.
― Li'l Brexit (Tracer Hand), Monday, 14 October 2019 15:09 (four years ago) link
i made a minestrone yesterday that was not bad - i don't eat meat and can sometimes find minestrone a bit bland without a meat stock
onioncarrotcelerygarlichalf bulb of fennel and its frondzparmesan rindquarter of a huge rutabagazucchini/courgette3 tomatoescan of borlotti beans (and the bean juice from can)can of navy beans (same as above)5 or 6 small organic black potatoesveg stocksalt and pepwee bit of oreganobay leafwee bit of dried basil
― Seany's too Dyche to mention (jim in vancouver), Thursday, 17 October 2019 21:55 (four years ago) link
Looks like a good recipe. Might get more flavor from nice tinned tomatoes? Mayhap a bit of tomato paste? Another thing could be a sachet of fresh herbs but I ain't doing that at home unless I have a garden.
I'm fixing to make spinach and tofu ricotta stuffed manicotti with marinara and cashew cream tomorrow
― one charm and one antiup quark (outdoor_miner), Thursday, 17 October 2019 23:17 (four years ago) link
Made west African peanut soup recently, somewhat different recipe than Moosewood - added kale, berbere spice, a little sambal oelek, and added half a can of coconut milk at the end. Turned out real good!
― JoeStork, Thursday, 17 October 2019 23:28 (four years ago) link
just made this pinto puree that i'd been meaning to get to for a bit: https://patijinich.com/tarascan-soup/
seems fine, and is a nice simple recipe, if not overly exciting. needs a pinch of salt, and i have a little chipotle hanging around so gonna add like a tablespoon i think. that and some avo and crema garnish should make a nice bowl i reckon.
― one charm and one antiup quark (outdoor_miner), Friday, 6 December 2019 19:02 (four years ago) link
I made roasted cauliflower and potato soup with a healthy dose of dried chilies. It’s good. Started with this recipe: https://www.bakedbyrachel.com/slow-cooker-cauliflower-and-potato-soup/ and left out steps 2 and 3 (fuck smoothing everything into baby food with an immersion blender) while adding a step where I seared all the cauliflower in a pan with a little olive oil.
― El Tomboto, Thursday, 2 January 2020 00:47 (four years ago) link
avgolemono is delicious, 5*, will cook again
― ogmor, Wednesday, 12 February 2020 12:46 (four years ago) link