≋post yr soups≋

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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 (one year ago) Permalink

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 (one year ago) Permalink

caldo verde

ciderpress, Tuesday, 26 September 2017 16:11 (one year ago) Permalink

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 (one year ago) Permalink

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 (one year ago) Permalink

Avegolemono--easy, delicious, perfect when you have a cold (as I do now)

https://www.epicurious.com/recipes/food/views/avgolemono-352269

mom tossed in kimchee (quincie), Tuesday, 26 September 2017 18:10 (one year ago) Permalink

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 (one year ago) Permalink

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 (one year ago) Permalink

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 (one year ago) Permalink

Avegolemono--easy, delicious, perfect when you have a cold (as I do now)

https://www.epicurious.com/recipes/food/views/avgolemono-352269

― 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 (one year ago) Permalink

it is healthy though

imago, Thursday, 28 September 2017 21:21 (one year ago) Permalink

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 (one year ago) Permalink

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 (one year ago) Permalink

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 (one year ago) Permalink

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 (one year ago) Permalink

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 (one year ago) Permalink

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 (one year ago) Permalink

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 (one year ago) Permalink

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 (one year ago) Permalink

one month passes...

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 (one year ago) Permalink

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 (one year ago) Permalink

Great thread idea. I love soup. I made a roasted squash soup recently and it was delightful.

badg, Tuesday, 21 November 2017 21:42 (one year ago) Permalink

my favorites are all old school classics:

borscht
vegetable beef barley
lentil
split pea
potato-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 (one year ago) Permalink

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 (one year ago) Permalink

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 (one year ago) Permalink


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