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Started 3 years ago by Manatee
Latest reply from TalkingHeadsFan

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food
soup

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Manatee
The eternal present
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.... I am obsessed with making it, weekly, and then eating it all week long for lunch. Thus far I've made:
Mediterranean Soup
Beef Stew
Catalina Soup
I am thinking of making some very basic chicken soup this week. But I want to know: do you have a favorite soup recipe that blows you away?
I love soup with lots of vegetables, a little meat, good stock, and interesting spices. I usually eat it with a giant piece of homemade bread, and then I might not eat the rest of the day, because it is so satisfying. I also like to make really giant batches of soup and bread and give some to friends.
Sometimes life sucks a lot of ass, and soup never does. It never done no wrong. Bring on the soup, I say. Any suggestions?

Posted 3 years ago #
laChewla
Victorian Village, The Heart Of It All
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I have a killer lentil/minestrone soup I made up one day.
Also a spicy vegan tomato cashew "bisque"
Egg drop soup
Veg. egg drop noodle bowl
kick ass vegetable soup in a tomato based broth
I've been looking for soup recipes, too - I've been on the same pot of soup a week kick! It's where it's at this season.

Posted 3 years ago #
Coremodels
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One of my ex gf's who couldn't cook to save her life normally, found a KICKASS recipe for a southwestern corn chowder that I'm looking for now. I remember it was really simple, like stupid simple, but delicious (and veg, as she was).

Posted 3 years ago #
Manatee
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I mean, I love pizza. Love it. But a SOUP Grand Prix would really do it for me. I could really get into that.
However, I've learned that it's beyond me to organize things like that :lol:
Core, please get that recipe ASAP! And Lindsay, we should make some soup together someday!
Keep those recipe ideas coming.

Posted 3 years ago #
catnfiddle
Giant Corncob District
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As soon as I get the ingredients, I MUST do a trial run of matzo ball soup. I've never made it before, but I don't want the tradition to die out of my family.

Posted 3 years ago #
Mercurius
First Avenue
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I did this: Almond Pumpkin Gazpacho
Here is the recipe:
http://www.latartinegourmande.com/2006/07/26/gaspacho-aux-amandes-almond-gazpacho/

Posted 3 years ago #
Mercurius
First Avenue
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I think my favorite is Manhattan Clam Chowder. I have a lobster carapace in my freezer right now waiting to become bisque.

Posted 3 years ago #
Cyclist
Peach District (State of Mind)
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Mercurius wrote I did this: Almond Pumpkin Gazpacho
Here is the recipe:
http://www.latartinegourmande.com/2006/07/26/gaspacho-aux-amandes-almond-gazpacho/
These were very good!
I like to make egg drop soup.

Posted 3 years ago #
Bear
The woods
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I can't remember the recipe, but the best soup I ever made myself was a lentil stew. Thick and creamy. The bacon helped, of course... but the thing that really made it work was a bit of that sriracha sauce that you get in the clear bottle with the rooster on the side and the green squirt top. Just a bit of spiciness with lentils really transforms them.

Posted 3 years ago #
Coremodels
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Mercurius wrote I did this: Almond Pumpkin Gazpacho
Here is the recipe:
http://www.latartinegourmande.com/2006/07/26/gaspacho-aux-amandes-almond-gazpacho/
I remember seeing this photo on facebook or here or something and thinking HOLY SHIT, that looks good...and I said that even knowing it was vegan! :lol:

Posted 3 years ago #
Cyclist
Peach District (State of Mind)
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Mercurius wrote I did this: Almond Pumpkin Gazpacho
Here is the recipe:
http://www.latartinegourmande.com/2006/07/26/gaspacho-aux-amandes-almond-gazpacho/
God Josh! That was so last summer!
I remeber eating those with you, but I think it was not part of any dinner or anything formal. I remember you had them chilling in your freezer, and we were all plastered from the bar. And just came and devoured them. I ate two or three of them. Good times!

Posted 3 years ago #
chrisgillespie
Short North/Victorian Village
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I love to make soup. I used to love to cook, but we go out to eat on High all the time anymore. However, I do make a big pot of soup that I eat for lunch during the week, too. I'll make a killler turkey noodle soup after thanksgiving with the (sounds nasty), leftover carcass of the roast turkey. Use that to make the stock, strain, then make soup. I also make soups inspired by other dishes I like. I made cabbage roll soup last week - basically the hamburger, cabbage, tomatoes, rice, etc, but all in beef stock. Yummy! Couple of my fav tricks: always roast any meat and most veggies before making the soup, use fresh parsley (you can use the stems for stock and then strain them out), roasted bones are important for a good meat stock.....

Posted 3 years ago #
Mercurius
First Avenue
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chrisgillespie wrote I love to make soup. I used to love to cook, but we go out to eat on High all the time anymore. However, I do make a big pot of soup that I eat for lunch during the week, too. I'll make a killler turkey noodle soup after thanksgiving with the (sounds nasty), leftover carcass of the roast turkey. Use that to make the stock, strain, then make soup. I also make soups inspired by other dishes I like. I made cabbage roll soup last week - basically the hamburger, cabbage, tomatoes, rice, etc, but all in beef stock. Yummy! Couple of my fav tricks: always roast any meat and most veggies before making the soup, use fresh parsley (you can use the stems for stock and then strain them out), roasted bones are important for a good meat stock.....
Homemade stock is a must. Love this post from Lisa.
http://www.restaurantwidow.com/2007/11/turkey-stockthe.html

Posted 3 years ago #
chrisgillespie
Short North/Victorian Village
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Oh, cool. I've never made stock in the oven. Gotta try this after thanksgiving this year! My stock actually does turn to "jello" in the fridge, tho - even tho I've always boiled it in the past ;) I should also add, I find I make the best soup with a bottle of wine: open the wine, pour into glass, sip generously while preparing soup. Seems to help the creative juices :lol:

Posted 3 years ago #
Manatee
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You know what else, Bear, besides Sriracha? Lentils go really, really well with a little spoonful of vinegar on top before serving. Just brightens the whole thing and brings out the savoriness. I love that with some kale in it, too. I'm a sucker for pretty ribbons of kale in soup. Another favorite manuever is a clear chicken soup with bits of chicken and a few bright veggies, with ribbons of kale speckled with parmesan cheese before serving.
Truly, it's not very romantic, but I have a basic lentil soup recipe that I swear has got to be one of my favorites. I'll track it down and post it on here. It's one of those ones that just gets better every day you eat it, leftovers are great. And vegan! Lentils are magical. Just not very glamorous.

Posted 3 years ago #
Mercurius
First Avenue
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Manatee wrote You know what else, Bear, besides Sriracha? Lentils go really, really well with a little spoonful of vinegar on top before serving. Just brightens the whole thing and brings out the savoriness. I love that with some kale in it, too. I'm a sucker for pretty ribbons of kale in soup. Another favorite manuever is a clear chicken soup with bits of chicken and a few bright veggies, with ribbons of kale speckled with parmesan cheese before serving.
Truly, it's not very romantic, but I have a basic lentil soup recipe that I swear has got to be one of my favorites. I'll track it down and post it on here. It's one of those ones that just gets better every day you eat it, leftovers are great. And vegan! Lentils are magical. Just not very glamorous.
They are great for lazy people, like myself, because you don't need to soak them. I like green curry lentil soup with a little coconut milk.

Posted 3 years ago #
AnneD
Taco-Nazo-Land
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Manatee wrote You know what else, Bear, besides Sriracha? Lentils go really, really well with a little spoonful of vinegar on top before serving. Just brightens the whole thing and brings out the savoriness.
One of my favorite soup recipes ever was lentil vinaigrette, which had lentils, shredded cabbage, and a little red wine vinegar. (I think it even had a little actual red wine, but I have sadly lost track of the original.) The vinegar gave it this extra punch that was just delicious.
This time of year I make a gadjillion pints of winter squash soup. I usually make a basic, almost unseasoned version (just squash, veggie stock, onions and garlic) then freeze it; when I defrost it I add whatever strikes me as a good idea at the time. My current favorite add-ins are ginger and curry powder.

Posted 3 years ago #
gramarye
In Exile
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I love to make soups in the crockpot; my favorite is a German beef & porter stew that I made by modifying a recipe I found on the Internet. I also have a broccoli cheese chowder that comes out pretty well, too. Nowhere near as photogenic as Merc's gazpacho, though. Just big, hearty pots of stew.

Posted 3 years ago #
joev
Merion Village
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Soup season has jsut arrived with the latest cold front. This week we had:
Bacon, cannellini and escarole soup (in chicken broth with onions and garlic) - Simple! With Blues Creek Bacon crisped up good and sprinked on top (and using the bacon fat to cook the onions) it's a winner! Kale or collards would be great in there, too.

Posted 3 years ago #
Mercurius
First Avenue
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gramarye wrote I love to make soups in the crockpot; my favorite is a German beef & porter stew that I made by modifying a recipe I found on the Internet. I also have a broccoli cheese chowder that comes out pretty well, too. Nowhere near as photogenic as Merc's gazpacho, though. Just big, hearty pots of stew.
Truthfully, I don't make much soup. My Grandma in Grove City makes such good stuff that any attempt to match is futile. Her vegetable soup is the stuff of legend. She makes her own stock from Schuman's Meats and I have no idea what all is in it but the viscosity and flavor is perfect.

Posted 3 years ago #