I love me some soup, especially in the fall and winter it really hits the spot. Here's a couple:
(http://i18.photobucket.com/albums/b106/Stickerr/Photoon2010-04-28at13202.jpg)
Saffron, bean, lentils, awesomeness soup w/ chorizo
(http://i18.photobucket.com/albums/b106/Stickerr/2012-01-09120146.jpg)
Borscht soup
(http://i18.photobucket.com/albums/b106/Stickerr/2012-01-31195022.jpg)
Some garlic and bread...
(http://i18.photobucket.com/albums/b106/Stickerr/2012-01-31205250.jpg)
... make for a great garlic soup, served with a poached egg.
Yummy. Those look great.
I was going to start a thread asking for soup recipes.
Last weekend I made a really good mushroom soup with taragon, brown and wild rice but have no pictures.
My birthday has become Family Soup Day.
It's the Saturday after Thanksgiving. We have three or four homemade soups - the main being Turkey Sage.
soup is good food.
I am the soup Nazi.
i would share recipes but I'd just leave something out so you couldn't replicate it.
Instead I'll just share some pics. I'll see if I have some
soup is one of the good things in life. should be, anyway. soup and i get along very well.
usually do a big batch of some sort of turkey/grain/vegetable soup about once a week on turkey carcasses i score at work. i could post a recipe, but so much of what i use is weirdly esoteric or impossible to buy, and putting 'a small handful' of 30 different ingredients like that would make for a mess of a recipe. adding fresh shelled gingko seeds, for instance.
trying to make a dent at what we've got stored in the freezer a couple weeks ago, i made an experimental rabbit liver & miso soup that was truly awesome. shit tasted like magic, not liver.
i made a chicken enchilada soup last week. it was so tasty i ate it for 6 straight meals.
i think tomorrow i'm gonna make a black bean / chorizo soup.
might make some bread for breadbowls, too.
soup is wonderful, but soup in breadbowls is livin'
Quote from: Mr Neutron on February 01, 2012, 08:29:20 PM
i made a chicken enchilada soup last week. it was so tasty i ate it for 6 straight meals.
i think tomorrow i'm gonna make a black bean / chorizo soup.
might make some bread for breadbowls, too.
soup is wonderful, but soup in breadbowls is livin'
CANNONBALLS!!!
that bottom one looks massively scrump..
Why do the Americans always make Ukrainian Borscht? Somebody make me some Polish Barszcz dammit!
My mom used to make borscht.
I never cared for it.
Polish Barszcz is my favoritest soup ever. I like it even more than dill pickle soup.
(http://www.mniammniam.com/obrazki/barszcz.jpg)
(http://static.flickr.com/2697/4342554948_3e1599bb56.jpg)
I applauded volume for his soup, but mainly for dining on it while listening to Sasquatch III.
Quote from: demon gal on February 02, 2012, 03:34:00 PM
Why do the Americans always make Ukrainian Borscht? Somebody make me some Polish Barszcz dammit!
What's the difference? and I'm not American btw.
Quote from: black on February 02, 2012, 06:25:00 PM
I applauded volume for his soup, but mainly for dining on it while listening to Sasquatch III.
Yeah, it goes well with soup. ;)
Quote from: Volume on February 03, 2012, 03:27:07 AM
Quote from: demon gal on February 02, 2012, 03:34:00 PM
Why do the Americans always make Ukrainian Borscht? Somebody make me some Polish Barszcz dammit!
What's the difference? and I'm not American btw.
The one you posted looks like the Ukrainian soup. It's creamy and has veggies in it. The Polish one is a strained, clear broth that you actually let sour for a few days before eating, usually served with little mini pierogi. Like the picture I posted.
Chicken Tortilla and Pho always do me in.
one of the greatest soups i have ever tried came from a thai restaurant..it was a light broth with what appeared to be blades of grass in it..and a few other things i couldnt identify. i put a few dabs of this homemade hot sauce in it..awesome..
Pho is awesome. Like a symphony of flavors and textures if you add the hoisin, fresh squeezed lime, siracha, bay leaves, bean sprouts etc. (did I forget anything).
Laksam Aksa (malaysian) I tried this on the recommendation of Meshuggener, holy crap it's intense. Fish base (with funky, intense fish flavor, I think they must start with dried fish). At one place it was too much to handle (Taste Good in Elmhurst) but at Penang in Sunset Park it was a little milder and had more balance. I might have ordered the advanced Laksam Aksa the first time, it maybe was my mistake. They had a few different kinds at Taste Good.
The best soup I had recently was navy bean with smoked sausage, at a Polish restaurant. Very simple, not very dense, but it kicked ass.
I'm making dill pickle soup straight away.
got a big ole batch of chicken enchilada soup in the crock pot right now.
i love making soup.
got some kind of asian/caribbean chicken soup on...something very satisfying about pulling apart a carcass.
(http://farm8.staticflickr.com/7017/6819981253_ab7e9116a8.jpg)
Damn, looks good Mr. Neutron. You even got the place setting right! Applauded.
Albondigas soup (Mexican meatball soup) is my specialty. Comfort food and fairly low calorie if you use ground turkey. Mmmmm.
I applaud everyone who uses proper soup plates.
Soup goes in a bowl. it may have a wide rim but it's a bowl.
I just had some of the best chili that I've ever had
Quote from: RAGER on February 07, 2012, 01:55:19 PM
Soup goes in a bowl. it may have a wide rim but it's a bowl.
Not mine. I use soup plates, it's how I was raised.
Do you eat soup with a soup knife too?
No, I use a soup spoon to eat my soup from my soup plate. I use my dinner fork to eat my dinner off of my dinner plate. I use my salad fork to eat my salad off of my salad plate. I use my dessert fork to eat my dessert off of my dessert plate.
Bowls are multifunctional and this is life as I know it.
I use those porcelain Japanese restaurant spoons with soup. That shit works.
The pressure cooker lets you make vegetable soup in 15 minutes that is always killer, you caan even start with dried beans, Julia's favorite.
Good way to empty out the fridge and stay on top of the mass of vegetables. Only homemade stock.
Plus that fucker makes some stock like nothing. I'm almost out of turkey stock and need to make more chicken stock. I got bags of chicken and beef bones in the freezer ready to go.
I did pressure cooker stock, I had so many chicken bones that I couldn't fit bones + veggies in the pressure cooker so I did the bones alone.
About 45 minutes and the bones were bendable already, so apparently it works. That takes half a day on stove top.
I dumped that bone mess plus carrots, celery etc into a bigger pot to add much more water and did that another hour. Turned out fantastic and jellied up like you wouldn't believe.
Today I made dill pickle soup. I puree'd it so it came out like a velvety vichyssoise. very nice.
You puree'd it into baby food? Oh GOD NOOOOOOOOO! You ruined my favorite soup, I'm going to cry. :'(
Did you pure the potatoes and the beef ribs and everything? The best part is getting that chunk of potato or a big piece of beef or carrot.
I didn't put any beef in it and yes I pureed the whole thing. My girl thought it would be chunkier too. next time I'll do it this way. I didn't come across a recipe with beef. That would be good though. Same flavors as a rouladen.
Quote from: demon gal on February 07, 2012, 08:49:33 PM
I use a soup spoon to eat my soup from my soup plate. I use my dinner fork to eat my dinner off of my dinner plate. I use my salad fork to eat my salad off of my salad plate. I use my dessert fork to eat my dessert off of my dessert plate.
What do you drink pudding from? :P
You ain't never heard of Puddin Cups?
What about using a traditional pudding plate?
I don't drink PUDDING dammit! >:(
RAGER if you're at all interested I have some cook books that have been passed down through my family for generations.
I can dig them up and see if there is a real old world pickle soup recipe in there. You might have to do your own measuring as these books are so old some of the measures are in pinches and fistfuls and bushels and whatnot. But it's soup so how exact do you have to be as long as you have the right ingredients, right?
i would love to see them for historic reasons but I get the gist from what I've read. i did come across some recipes with sausage so I know what to do but if you feel so inclined.... :)
Bought me a big fat yellow roaster, made delicious chicken soup this weekend. Now I have some broth and consommé in the freezer for further soup adventures.
Do these old world recipes have instructions like "Throw a pinch of salt over your shoulder, then spit on the ground. Stamp your feet three times. Reduce heat to a simmer"? ???
I would like to see an old world soup recipe, if there is an unusual one that doesn't require a lot of complicated typing?
Or poached squirrel or whatever You People used to eat.
what would be so wrong with squirrel soup..id try it..put hotsauce on it if you have to.
I've been eyeballing the squirrels out back after coming across this website/blog
http://honest-food.net/
Caldo de albondigas
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00762-20120225-1946.jpg)
I need your recipe. Yours Mexican food is basically the more sophisticated version of mine.
Hoping I didn't skip over this on the 1st page, but has anyone ever had legitimate Ramen dishes? I've never had restaurant quality and wonder if I should attempt it at home from scratch/semi-scratch with real meats and veggies?
This looks absolutely delicious...
(http://upload.wikimedia.org/wikipedia/commons/thumb/6/61/Tokyoramen.jpg/591px-Tokyoramen.jpg)
Sometimes I have real ramen for breakfast. Next time I'll try and post a pic. soup for bfast is good
You making this yourself? If so, how's the sodium content?
yes I make it myself. i either use the packaged ramen and throw away the flavor packet (massive sodium in that shit among other bad stuff) or I use angel hair if i can't find what I need at the asian market. The key is to make your own chicken stock or get the low sodium kind in the store.
The pic you posted would be high in sodium because it has not only menma which is fermented bamboo shoots but it also has nori which is high in sodium. the broth is prolly high in sodium also. so you can control that.
My broth usually consists of chicken stock I made, Braggs liquid aminos, small amount of fish sauce, and sesame oil, i always put scallions in too and dress with fresh cilantro. You can put whatever veggies you want. make it with shrimp, chicken, pork, meaty mushrooms.
i also like to put in some kimchi or chili garlic paste to add some heat and garlic. sky's the limit
I use Braggs liquid amino often as well. Love that stuff!
made a badass soup last night from homemade millet kishk (or kashk - look it up) and yeasty wine-making sediment, with chicken, purple sweet potatoes, groundnuts (the native kind - apios), wild yam, mustard greens, carrots, and some lentils and rice. scoring aminos from other sources.
Awesome, thanks Rager! I'm gonna give that a shot.
here's a little video of knife techniques that look good for asian dishes with regards to green onions. i use the last one often and cut celery the same way.
Happened to run across this on the HP today.
Everything you need to know about making ramen. Recipes are at the bottom.
DG, was there supposed to be a link on your post?
Heehee Oops sorry I'm such a soup tease.
http://www.huffingtonpost.com/2012/02/27/how-to-make-authentic-ramen-at-home_n_1304726.html
Right on! Thanks.
So is it safe to assume that the packaged top ramen noodles are fairly authentic?
Spanish/Portuguese caldo verde with linguica, cavolo nero, spanish smoked paprika, and chicken hearts.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00772-20120303-1316.jpg)
nice. i <3 heartflesh.
Quote from: RAGER on March 03, 2012, 04:22:10 PM
Spanish/Portuguese caldo verde with linguica, cavolo nero, spanish smoked paprika, and chicken hearts.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00772-20120303-1316.jpg)
Beautiful...wait...chicken hearts?
You gotta put a little love in it and where does love come from??......the heart
Tonight is a different version of caldo verde.
I didn't end up having taco night :( ...how was your soup?
I did beef stock in the pressure cooker for the first time and it worked amazing - roasted about 4 pounds of bones I got from CSA and wholepaycheck, boiled to strain out foam, put in pressure cooker with bunch of roasted vegetables for 60 minutes.
Took out vegetables, meat and fat, and tossed bones with more water with celery, carrots, onions, leeks and herbs etc, simmered for another 45 minutes in a bigger pot. Strained and it setup like grape jelly overnight. Made three ice cube trays and four plastic baggies worth in freezer
Yes! I wll do it this way from now on, I've done stove top for 6 hours that didn't setup that nicely.
Great for French Onion soup - the stock cubes go in everything.
Quote from: mertz on March 03, 2012, 07:35:13 PM
Quote from: RAGER on March 03, 2012, 04:22:10 PM
Spanish/Portuguese caldo verde with linguica, cavolo nero, spanish smoked paprika, and chicken hearts.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00772-20120303-1316.jpg)
Beautiful...wait...chicken hearts?
yeah..you lost me at chicken hearts..but i have to admit it looks totally scrump. if i didnt have the knowledge of the chicken hearts, im sure id love it..
the fuck is wrong with hearts?! that's good (frequently inexpensive) lean meat. we eat hearts of at least four different animals in this household. other organs, too, but hearts aren't even 'organny,' it's just meat.
anyway, dug this thread up not planning to rant about heartflesh, because the first ramps are appearing around here. did an awesome chicken soup with ramps, tomatoes and shiitakes i dried last summer, and kale tonight. twenty other ingredients, too, but, you know.
I considered trying beef hear recently, the $/lb was pretty good.
pic doesn't do it justice but here's a french onion soup I did last night with home made croutons
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00823-20120405-1758.jpg)
Tonight was white wine beef stew. Usually beef stew is dark and stewy from either the red wine or the beef stock and roux type base some use. I decided to do a white wine stew with beef. Kinda lighter and more herby. Turned out really tasty.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00839-20120419-1918.jpg)
you should be a food porn photographer..
My lighting is always off, besides I'll stick with Chef de cuisine.
I made this Hungarian Mushroom Soup recipe and stuck to it pretty closely, used my own beefstock. Our farmers market has an awesome mushroom farm so I always am looking to get rid of them
Thoughts?
http://allrecipes.com/recipe/hungarian-mushroom-soup/ (http://allrecipes.com/recipe/hungarian-mushroom-soup/)
I used bacon fat to start.
Mushrooms onions and sour cream, what's not to love? Answering a question with a question?
your post is confusing, Shaft. there's absolutely no mention of CSA's
Vegan farts - you're in the food forum, your cleverness needs to go back to gen disc.
All the mushrooms were locally grown, in Shaft's basement.
I ain't buying them at Whole Foods, that's for sure.
Our farmers market has an awesome mushroom farm so I always am looking to get rid of them
Ye-ah, they sell a mixed bag for $10, I don't think I'd want to grow mushrooms at home, got to draw the line somewhere. First outdoor farmers market is this Saturday.
i love ramen. lots of good ramen info in the this thread, so here's a ramen shout out
(http://imgur.com/W37PJ)
Farmers market had some kicking watercress - made this watercress soup, with leeks and fresh garlic and onions I got too
http://simplyrecipes.com/recipes/watercress_soup/ (http://simplyrecipes.com/recipes/watercress_soup/)
Its been raining...gonna make caldo de res this weekend to get in the spirit of winter.
^^Oh yeah, that sounds good.
A chili to rule them all tomorrow. Stay tuned :P
Quote from: RAGER on April 06, 2012, 05:07:26 PM
pic doesn't do it justice but here's a french onion soup I did last night with home made croutons
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00823-20120405-1758.jpg)
WOW. That looks so good.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_01631_zpsc523ce9c.jpg)
This is real chili made with fresh and homemade ingredients where necessary. No dried garlic, no dehydrated onions or any of that other nonsense. And not so stupid hot you can't enjoy it.
Not really a recipe but how I do it.
Dice up two large smoked andouille links and brown them in your "cast iron skillet by god"
About a pound and a half of cubed chuck and the same of pork sirloin roast cubes also.
Season with salt a pepper and brown in batches in some olive oil. At the same time roast 2 poblanos for about 20 min on 400.
When meat is all browned, skin and seed the poblanos and dice them up. add to the meat drippings with two onions (1 sweet yellow and 1 red) along with 2 large green bell peppers. Saute until softened. De-glaze with some white wine or chicken stock.
Add all the meat back in and scrape up the bits in the bottom to combine. Add in homemade chicken stock and homemade beef stock to bring the liquid about even with everything.
Now if I had canned tomatoes I would add them here but I was far too busy this summer for that so I add 1 28 oz can of San Marzano D.O.P. tomatoes after I hand crush them.
Let this concoction go for about 45 min. on a low bubbling boil.
The competition people call this a spice dump. I don't. This is where I add the spices after I've taken a taste to get a compass reading for salt content. Add salt if you think it needs it.
I add about 2 tbls. of mexican dried oregano, 1/3 cup ancho chili powder, 1/4 cup paprika, 2 tbls ground chipotle chili powder about a tbls of toasted and ground cumin seeds just a smidge of coriander, and 3 sliced serranos, and a few dried arbols.
Let this go about an hour on a low bubbling boil.
Now is where you can start judging for the last bit of salt, spice, and heat. usually I'll add a bit more chili powders and cumin. This is also where I added some red. green, and orange habanero hot sauces just cuz to dial in the heat.
Keep on a simmer for another hour or so until the meat is falling apart.
Serve with cornbread, cheddar and queso fresco.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_01651_zps9e16bbc1.jpg)
I approve (but no beans...?) - when I made that chilli a couple weekends ago I used only stuff I grew - veggies, peppers, herbs and spices, stock, chillies - and it was the first time my family ate it all.
Well, except for the meat but I could have stuck a squirrel in there if need be...
Nope no beans. I made it Tejas style but without the politics. I did serve some beans on the side if you wanted them.
Squirrel meat would be good but when I make stew like that I call it mountain chowder
So....
(http://ecx.images-amazon.com/images/I/51QQT84KYML._SL500_AA300_PIbundle-24,TopRight,0,0_AA300_SH20_.jpg)
;)
What about some sort of green tomato soup? I was thinking if I grilled/prepped like the Tomatillos that didn't come in in the garden this year I could do something like a Chicken Tortilla soup.
invite your lesbian employees over and serve fried green tomatoes and watch the fireworks!! TAWANDA!!
I made Albondigas soup! What great stuff!
I used this one, I cooked the rice a bit first and did the meatballs in the oven, just finished them off in the soup. The stock was made from chicken bones in the pressure cooker that very day. It turned out fantastic, I can tell because when it doesn't they wont it it but this was all gone.
We had mint here and there outside so I was able to use a lot and all of it fresh ingredients...
http://www.simplyrecipes.com/recipes/albondigas_soup/ (http://www.simplyrecipes.com/recipes/albondigas_soup/)
I cook the rice (and the meatballs) in the soup. I actually use minute rice (don't tell Rager) because it doesn't get mushy. It cooks perfect every time.
I will try that next time - I had a pound of hamburger and I was afraid if it fell apart I would have a mess.
I've been making it for yeas an its the one thing I can't screw up. I use tomato sauce in the meat and if its 90/10 I add an egg. I bet yours was delicious though. I'm certainly going to try that recipe.
Quote from: mertzy on October 22, 2012, 11:00:42 PM
I cook the rice (and the meatballs) in the soup. I actually use minute rice (don't tell Rager) because it doesn't get mushy. It cooks perfect every time.
How dare you!!
Quote from: RAGER on October 23, 2012, 01:37:50 PM
Quote from: mertzy on October 22, 2012, 11:00:42 PM
I cook the rice (and the meatballs) in the soup. I actually use minute rice (don't tell Rager) because it doesn't get mushy. It cooks perfect every time.
How dare you!!
that is totally fucked..
Tomatillo, chicken, tortilla soup with a Mexican twist cooking now. It shall be muy bueno
(http://i1153.photobucket.com/albums/p520/madjohnshaft/photo-39.jpg)
I have everything needed to make this fried almonds, serrano and potato soup next. Might get a chance to do it tonight.
http://www.food52.com/blog/4684_anya_von_bremzens_potato_soup_with_fried_almonds (http://www.food52.com/blog/4684_anya_von_bremzens_potato_soup_with_fried_almonds)
(http://farm9.staticflickr.com/8050/8080937696_59d4cafa17_o.jpg)
I'd fuck that
The ham and potato etc excellent - the almonds a bit overwhelming. I would use less than a half cup next time, but still very cool stuff.