soup!

I have made cold cucumber soup once as well, since there is nothing on earth as good as a cold cucumber soup.

But really I've been meaning to work on making soups, since soups are great.

Most of the soups I make have various bits in them which I like: noodles, crisp wontons, finely cut greens thrown in at the end, strands of egg. I run sauces through the food mill, and some cream based soups like tomato.

I generally reduce 8-10 quarts of stock down to 1 1/2 cups.

What vegetables do you use for this? It sounds interesting.

matt

Hey guys, you makin' bean soup for New Year's? I am! I got a bag of Goya® 16 bean mix, some leftover ham, and the good ole onion, celery, carrot, bay leaf combo.

I did not know that was a thing but now I want to!

Alas, our New Year's tradition is moo shu pork.

I think the thing is to eat black-eyed peas (Hoppin' John) or lentils but they were both sold out, so I got the bean mix which includes both varieties.

Reviving for the fall/winter. I've been making Thai coconut pumpkin soup a lot lately. A can of coconut milk, a large can of pumpkin, add water or broth to thin it out, simmer with a chunk of galangal or ginger, keffir lime leaves (or add lime juice at the end), birdseye chilis, lemongrass. Top with chopped cilantro if you like it.

i make this lentil curry constantly:

peel and cut up 1/2 of a butternut squash, toss it in olive oil, salt, and pepper and roast until soft

take 1 chopped onion, about a tablespoon each of minced ginger and minced garlic, saute until onion is soft/browning
add a few tablespoons of curry powder

add a cup of red lentils and some water (i think 3 cups? can't recall), turn heat down, cook until lentils are soft
add the roasted squash. sometimes i mash it before adding it.

add 1/2 can of coconut milk. add water if the soup is too thick. stir. taste and see if it needs more curry powder or some salt. the end! you can also add shredded carrots while the lentils are cooking.