what are your favourite soups to make? what are you fav elite ingredients? I am particularly interested in non-lentil soups bc come on, who made a bad lentil soup? I'm ready to go to big school
― ogmor, Tuesday, 26 September 2017 15:49 (two years ago) link
my great-aunt makes a split pea soup and pours it over homemade croutons (baguette drizzled in olive oil, toasted, then raw garlic rubbed on it) and serves in shallow bowls (somehow this seems key) which is maybe my favorite soup in the world
― illegal economic migration (Tracer Hand), Tuesday, 26 September 2017 16:04 (two years ago) link
― ciderpress, Tuesday, 26 September 2017 16:11 (two years ago) link
Tom kha gai. I chop ginger, lemongrass and galangal down to bits and simmer them in chicken stock for a while, then strain them out and proceed to souping up. I don't know if that's traditional or normal, but I don't want to hit tough bits of lemongrass and galangal.
― WilliamC, Tuesday, 26 September 2017 16:16 (two years ago) link
excellent thread idea. i've been shopping soup books, but there are so many I can't decide. leaning toward Splendid Soups, but welcome any soup book stumping itt if others will allow it.
― you are juror number 144 and we will excuse you (Sufjan Grafton), Tuesday, 26 September 2017 16:24 (two years ago) link
Avegolemono--easy, delicious, perfect when you have a cold (as I do now)
― mom tossed in kimchee (quincie), Tuesday, 26 September 2017 18:10 (two years ago) link
love and adore tom kha not sure it always has coconut milk but i prefer that version.seem to recall a spicy (chipotle) chickpea soup we used to make. made a killer black bean soup one time last winter and mulligatawny abt once a month. also really like a simple mushroom puree. i love miso soup and the fact that you can add anything to it (like noodles and kim chee to help make it a meal)- i worked with some Japanese for a bit and they would make miso soup for breakfast everyday and add a veg like shiitakes or potatoes
― freedom is not having to measure life with a ruler (outdoor_miner), Thursday, 28 September 2017 13:30 (two years ago) link
There was a west African peanut soup with yams posted somewhere--really really good, have made several times
― mom tossed in kimchee (quincie), Thursday, 28 September 2017 20:54 (two years ago) link
this moosewood recipe: https://www.washingtonpost.com/recipes/west-african-peanut-soup/13645/?utm_term=.0f5ab2960b16? doing that this weekend now, thanks!
― you are juror number 144 and we will excuse you (Sufjan Grafton), Thursday, 28 September 2017 21:00 (two years ago) link
― mom tossed in kimchee (quincie), Tuesday, 26 September 2017 18:10 (two days ago) Bookmark Flag Post Permalink
was raised on this stuff. can't say I'm a huge fan
― imago, Thursday, 28 September 2017 21:17 (two years ago) link
it is healthy though
― imago, Thursday, 28 September 2017 21:21 (two years ago) link
I've never had it, but the picture turned me off trying it.
― you are juror number 144 and we will excuse you (Sufjan Grafton), Thursday, 28 September 2017 21:21 (two years ago) link
wow i forgot all about that
definitely had it has a kid, loved it
― illegal economic migration (Tracer Hand), Thursday, 28 September 2017 21:46 (two years ago) link
of what my mum fed us, there was a much nicer cypriot soup called (phonetically) drahana that was made of what felt like clumps of wheat that disintegrated into a very malty liquid, that you could add halloumi to
― imago, Thursday, 28 September 2017 21:48 (two years ago) link
here it is! http://www.cypriotandproud.com/2013/10/10/trahana-crushed-wheat-soup/
i should start making this myself, it ruled
― imago, Thursday, 28 September 2017 21:49 (two years ago) link
Preparation Time: about 44 hours (plus ample time for drying in the sun if you wish, see recipe below)
― you are juror number 144 and we will excuse you (Sufjan Grafton), Thursday, 28 September 2017 22:03 (two years ago) link
I think she was given the trahana clumps ready-made by our more troo cvlt relatives, think you can probably buy them if you know the right supermarket owner or w/e
― imago, Thursday, 28 September 2017 22:34 (two years ago) link
made the west african peanut soup, and it is definitely good with some bread and a salad. Not my favorite, but it really wins on how quick, easy and cheap it is to make. Could probably do 100 different things with it as well.
― you are juror number 144 and we will excuse you (Sufjan Grafton), Monday, 2 October 2017 16:15 (two years ago) link
i made a venison stew last night. followed the jamie oliver recipe until i realized it was sort of a mess. i added some red wine to deglaze after browning the meat (instead of water heh) and left out the potatoes and did i have juniper berries? did i fuck, and i left out the absurd suggestion to add the garlic raw at the end (i added it with the onions and everything else) but anyway it was THE BEST
― illegal economic migration (Tracer Hand), Monday, 2 October 2017 16:18 (two years ago) link
so my plan was to work my way through these soups to sample them, starting with tom kha gai, which looked interesting, but what's actually happened is I have become hooked on tom kha gai, the most delicious and deeply satisfying chicken-coconut-lime combination I have ever known, thank you williamc!
― ogmor, Tuesday, 21 November 2017 21:22 (two years ago) link
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 (two 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 (two 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 (two 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 (two 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 (two 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 (eleven months 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 (nine months 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 (nine months ago) link
Did you make that combo up? Sounds interesting
― one charm and one antiup quark (outdoor_miner), Monday, 7 October 2019 23:44 (nine months 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 (nine months ago) link
does this also count as a stews thread or should that be separated
― El Tomboto, Monday, 7 October 2019 23:59 (nine months 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 (nine months 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 (nine months 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 (eight months 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 (eight months 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 (eight months 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 (eight months 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 (seven months 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 (six months ago) link
avgolemono is delicious, 5*, will cook again
― ogmor, Wednesday, 12 February 2020 12:46 (five months ago) link