𝚜𝚘𝚞𝚙 𝚕𝚘𝚐

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8.9.2018
4 turnip
1 apple
few cloves roasted garlic
1/2 big yellow onion
chicken stock
fresh tarragon

fried turnip & onion in olive oil until turnip was soft, then added apple, garlic, tarragon for a few minutes. then poured in stock, boiled for a while & blended. v nice subtle but flavourful early autumn soup, would make again

flopson, Saturday, 8 September 2018 18:37 (three months ago) Permalink

Sounds delish

calstars, Saturday, 8 September 2018 19:56 (three months ago) Permalink

What’s with the ill font?

calstars, Saturday, 8 September 2018 19:56 (three months ago) Permalink

thx calstars :)

it’s the BBC [ code ]

fixed-width
[ /code ] font

flopson, Saturday, 8 September 2018 20:35 (three months ago) Permalink

Copy that

calstars, Saturday, 8 September 2018 21:31 (three months ago) Permalink

Very aesthetic of you

calstars, Saturday, 8 September 2018 21:32 (three months ago) Permalink

cool thread. i have always maligned soup. i still don't think of it as a real food. it makes me feel hungry immediately. but i'd like to try some new soups. another one of those words i hate in plural.

forensic plumber (harbl), Sunday, 9 September 2018 14:58 (three months ago) Permalink

gonna make another soup tomo night, stay tuned

flopson, Monday, 10 September 2018 05:07 (three months ago) Permalink

something gross about the phrase "soup log"

rip van wanko, Monday, 10 September 2018 15:26 (three months ago) Permalink

people who don't like soup confuse me. I've only met a few irl. one person just didn't like the amount of liquid mixed with solids and how they felt after consuming it which i guess seemed fair, like that might be a thing that effects people.

it's turned autumnal here in the last couple of days so i quite fancy making some borscht.

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Monday, 10 September 2018 16:51 (three months ago) Permalink

something gross about the phrase "soup log"

― rip van wanko, Tuesday, 11 September 2018 1:26 AM (one hour ago) Bookmark Flag Post Permalink

Soup log is how Campbell’s concentrated cream of mushroom comes out of the can.

American Fear of Pranksterism (Ed), Monday, 10 September 2018 16:58 (three months ago) Permalink

had really gd french onion 2day

johnny crunch, Monday, 10 September 2018 21:30 (three months ago) Permalink

oh, have a good borscht recipe? sounds like a nice idea
xxpost.

lâche pas la patate (outdoor_miner), Tuesday, 11 September 2018 15:17 (three months ago) Permalink

i don't really have a recipe for it. used to use beef broth, no longer eat meat, so veggie or sometimes mushroom broth for me, beets, carrots, potatoes, half a white cabbage, onion, sometimes tomatoes. some apple cider vinegar and some dill and some sour cream. apparently traditionally the vegetables are cooked separately from the broth then added but i just sauté them together in the pot before adding broth.

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Tuesday, 11 September 2018 16:30 (three months ago) Permalink

9.10.2018

1 butternut squash
5 carrots
1/2 big yellow onion
many cloves garlic
chicken broth
fresh mint
fresh basil
1 can coconut milk

-cut squash in half, scoop out seeds and fill cavity with olive oil, garlic, mint, basil. roast til flesh soft
-chop carrots, onion coarsely & fry in big pot til soft
-add broth, squash, coconut milk, another sprig of basil, boil for while then blend

turned out a pretty yellowy orange, taste very creamy but not too rich

flopson, Tuesday, 11 September 2018 16:46 (three months ago) Permalink

hmm i basically make a v similar soup but without those herbs and with cayenne and ginger. might try more like that

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Tuesday, 11 September 2018 16:55 (three months ago) Permalink

ya ginger is my typical go to with a carrot soup, but i was feeling crazy. also living the fresh herbs philosophy just using whatever i have handy it’s working out well so far

flopson, Tuesday, 11 September 2018 16:59 (three months ago) Permalink

so far i am more intrigued by the first soup, but i want to show my appreciation and support for '

many cloves garlic
', which should be in every recipe that requires garlic

imago, Tuesday, 11 September 2018 22:02 (three months ago) Permalink

one month passes...


1 large butternut squash
3 clove garlic
1/2 yellow onion
big finger of ginger
few sprigs fresh terragon
3 tbsp turmeric
2 cups chicken broth
1 can coconut milk
olive oil

-slice squash in half, scoop out guts. fill cavity with olive oil, generous s&p all over. bake at 400 until tender
-meanwhile, fry garlic, onion and ginger in pan in olive oil, in a big pot. careful not to burn the garlic. add broth, terragon. let it reduce by 1/3, on a low boil
-scoop out squash and add to big pot. then add the coconut milk and turmeric. stir, let cook for a bit, then blend

flopson, Wednesday, 31 October 2018 04:44 (one month ago) Permalink

good thread

J0rdan S., Wednesday, 31 October 2018 04:53 (one month ago) Permalink

i made a veggie borscht.

4 beets, chopped into matchsticks
2 carrots, same chopping as above
1/2 a medium green cabbage, shredded
finely chopped onion
dill
veg stock (5 cups)
olive oil
half a lemon
s+p
sour cream

onion beets and carrots a frying for a bit, then add cabbage and stock, cook for 15-20 mins (til veg is softened). add juice of half a lemon, salt and pepper, stir in some fresh dill

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Wednesday, 31 October 2018 16:51 (one month ago) Permalink

nice soup jim

flopson, Wednesday, 31 October 2018 18:30 (one month ago) Permalink

1 onion
ginger
some kind of green chili pepper, looks like a poblano but hot like a jalapeno
garlic
1/2 pie pumpkin, peeled and cubed
4 T red chili paste
1 can CHAOKOH
1 qt chicken broth + some water
1 cup red lentils
basil
lime leaves

+ will add some chopped up bok choy from am farmers' market haul

forensic plumber (harbl), Sunday, 4 November 2018 20:37 (one month ago) Permalink

drooling

flopson, Sunday, 4 November 2018 20:57 (one month ago) Permalink

i meant curry paste duh

forensic plumber (harbl), Sunday, 4 November 2018 21:14 (one month ago) Permalink

made chicken stock + then made chicken noodle soup with some of the stock

stock:

2 stewing hens
few cloves garlic
finger of ginger
2 bay leaves
juice 1 lemon
1 carrot
green onions
dried chilli peppers
szechuan peppercorns
cardomom pods
2 tbsp apple cider vinegar

-put everything in crock pot, leave in 6 hours on high. stir after a few hours to tear apart the hens
-strain, pick meat off bones to save for soup

soup:

broth
chicken from broth
ginger (grated)
1 leek sliced
1 carrot small cubes
kale
parsley
broad noodles

-combine all in big pot, many cups water, cook until noodles and carrots soft

flopson, Monday, 12 November 2018 23:40 (one month ago) Permalink

damn

J0rdan S., Tuesday, 13 November 2018 02:01 (four weeks ago) Permalink

v tasty, doing wonders for my cold. cost under 10 dollars total; got the stewing hens for 2$ each

flopson, Tuesday, 13 November 2018 03:25 (four weeks ago) Permalink

important thread

keep up the good work

mh, Tuesday, 13 November 2018 03:46 (four weeks ago) Permalink

onion
ginger
garlic
berbere
homemade imitation niter kibbeh
red lentils
cubed sweet potato
chicken broth
salt

forensic plumber (harbl), Sunday, 18 November 2018 20:56 (three weeks ago) Permalink

last 2 weekends combined i have spent like $25 on groceries bc i'm on a mission to use up things i have and pay off my car/start saving for a new kitchen :)

forensic plumber (harbl), Sunday, 18 November 2018 20:57 (three weeks ago) Permalink

doh i forgot an ingredient again: tomato paste and a diced tomato

forensic plumber (harbl), Sunday, 18 November 2018 21:01 (three weeks ago) Permalink

homemade imitation niter kibbeh

say what now?

calstars, Sunday, 18 November 2018 21:06 (three weeks ago) Permalink

onion
red pepper
cauliflower
whole milk
heavy cream
red wine vinegar

needs work

mom tossed in kimchee (quincie), Sunday, 18 November 2018 21:11 (three weeks ago) Permalink

should I add some gorgonzola or is that a bad idea

mom tossed in kimchee (quincie), Sunday, 18 November 2018 21:12 (three weeks ago) Permalink

chipotles

mick signals, Sunday, 18 November 2018 21:18 (three weeks ago) Permalink

maybe crumble gorgonzola on top

forensic plumber (harbl), Sunday, 18 November 2018 21:31 (three weeks ago) Permalink

chipotles not a bad idea but it needs something salty and umami-ish I think.

mom tossed in kimchee (quincie), Sunday, 18 November 2018 21:48 (three weeks ago) Permalink

I also have sharp cheddar.

mom tossed in kimchee (quincie), Sunday, 18 November 2018 21:49 (three weeks ago) Permalink

something salty and umami-ish

the ingredient you seek, is broth

flopson, Sunday, 18 November 2018 22:13 (three weeks ago) Permalink

I could defrost some chicken stock, yes, but I kind of don't want to waste my good stock on a soup I think may be hopeless.

mom tossed in kimchee (quincie), Sunday, 18 November 2018 22:25 (three weeks ago) Permalink

pop a cube or a spoonful of powder stock in there then

flopson, Sunday, 18 November 2018 22:38 (three weeks ago) Permalink

i'm questioning the wisdom of a milk/vinegar combo

forensic plumber (harbl), Sunday, 18 November 2018 22:54 (three weeks ago) Permalink

Ok I added a leftover knob of gorgonzola and some browned butter and some cheaters beef stock made from a jar of BetterThanBouillonTM that has been in the fridge for uh somewhere between five and one year. Then some chopped sage from the garden. And a bunch of fresh-ground pepper. Much improved.

xpost I went with a small glug of vinegar because I thought it needed some acid. Basically just buttermilked it.

mom tossed in kimchee (quincie), Sunday, 18 November 2018 22:54 (three weeks ago) Permalink

It's fine really, the pale pinkness from the red bell pepper is kinda off-putting to me.

mom tossed in kimchee (quincie), Sunday, 18 November 2018 22:56 (three weeks ago) Permalink

nice

flopson, Sunday, 18 November 2018 23:25 (three weeks ago) Permalink

this is good https://www.seriouseats.com/recipes/2011/02/dinner-tonight-nordstroms-tomato-basil-soup-recipe.html i made half batch, needs more basil than called for and less heavy cream, i don't know how much i used but it was a lot less, could maybe even be skipped entirely
(nb i have never eaten this or any food at nordstrom cafe)

forensic plumber (harbl), Sunday, 25 November 2018 18:58 (two weeks ago) Permalink

I’m embarrassed to post this, because it is very Basic Bitch, but it is also very delicious and has become my go-to tomater soup recipe:

https://www.foodnetwork.com/recipes/ina-garten/easy-tomato-soup-grilled-cheese-croutons-recipe-2109038

rb (soda), Sunday, 25 November 2018 20:18 (two weeks ago) Permalink

HAd some pumpkin at a do last night.

Stevolende, Sunday, 25 November 2018 20:26 (two weeks ago) Permalink

Old acquaintance: So what've you been up to since high school?
Me: pic.twitter.com/vRA02FAOSi

— Devil Psycho X (@plopadop) November 27, 2018

flopson, Wednesday, 28 November 2018 03:15 (two weeks ago) Permalink

1 carton of low-sodium vegetable broth
3 or so carrots
two handfuls of the small kind of potatoes
2 parsnips
1/3 fennel bulb
brown lentils
white pepper
black pepper
random herbs
salt
water

All but the lentils were left over from a roasted veg dish I made on Sunday but wouldn't fit in the pan. I'm thinking I should have used my can of cannellini beans instead of the lentils. I tasted it and it was fine, but don't know for sure since this was made to take to work for lunch tomorrow. Hot sauce fixes everything though.

naus, Wednesday, 28 November 2018 04:34 (two weeks ago) Permalink

i don't really have a recipe for it. used to use beef broth, no longer eat meat, so veggie or sometimes mushroom broth for me, beets, carrots, potatoes, half a white cabbage, onion, sometimes tomatoes. some apple cider vinegar and some dill and some sour cream. apparently traditionally the vegetables are cooked separately from the broth then added but i just sauté them together in the pot before adding broth.

― ( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Tuesday, September 11, 2018 9:30 AM (two months ago) Bookmark Flag Post Permalink

about a week ago i made this soup but i had baked the beets whole before putting them in the soup at the last minute, seemed kind of too sweet! but I'm not sure if it was the baking of the beets, or the pretty cheap veg broth i used (they're often too sweet)

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Wednesday, 28 November 2018 18:26 (two weeks ago) Permalink

oh yeah i chopped the baked beets into matchsticks before putting them in the soup, I'm not a maniac

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Wednesday, 28 November 2018 18:26 (two weeks ago) Permalink

ha. this sounds like something i'd like to do one of these days. i guess the baking /could/ bring out more of the sugars (eg i think when i steam/bake beets they taste sweeter than when they're just sauteed?) maybe golden beets would be in order (less sugar content i think?). now that i think about it i think i'd be tempted to throw in raw, grated beets towards the end. maybe just controlling sweetness by trying to be clever with quantity (it sounds pretty hearty already, eh)? anyways, i needed this reminder, thx!

form that slug-like grex (outdoor_miner), Thursday, 29 November 2018 00:09 (one week ago) Permalink

raw grated beats at the end sounds like a good addition: interesting textural and flavour contrasts and probably would bring a vibrancy of colour that perhaps the cooked beet lacks

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Thursday, 29 November 2018 00:16 (one week ago) Permalink

My sweet potato/tomato soup ended up going in kind of a different direction, owing to the fact that spouse had roasted the sweets with mystery seasonings that included cinnamon. I sauteed an onion and a couple of cloves of garlic, tossed in a 28 oz can of toms and the roasted sweets, added some milk and cream, blended up. Really good and super velvety, also a somewhat unusual color because the sweet potatoes were a deep purple variety??? Anyhow, leftovers for dinner tonight.

mom tossed in kimchee (quincie), Thursday, 29 November 2018 00:36 (one week ago) Permalink

blended sweet potatoes in a broth add a very nice creamy texture i find. although i guess the milk and cream might have been the main culprits in this case

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Thursday, 29 November 2018 00:38 (one week ago) Permalink

i **cking love the purple sweets tayters. finding ways to incorporate them in things isn't challenging per se, but something i feel like i need (want) to remind myself to think about. tha soup sounds intriguing, quincie

form that slug-like grex (outdoor_miner), Thursday, 29 November 2018 01:40 (one week ago) Permalink

Even with the dairy, it was this really cool deep maroon color--neither red like a tomato or orange like the standard sweet potato. Didn't hurt that they were roasted over coals. Spouse reports that the mystery seasoning involved paprika and garlic powder? I swear I tasted cinnamon, but he denies this. And oh yeah like WmC I added sriracha. Good soup, will make again. And it will taste different but also good.

mom tossed in kimchee (quincie), Thursday, 29 November 2018 01:56 (one week ago) Permalink

based on a n3w y0rk t1m3s recipe


large onion
fennel bulb (save fronds)
few stalks celery
garlic
1 cup wheat berries
2 cans white beans
chicken stock
parsley
lemon
olive oil
fennel seeds
sprig rosemary
parmesan reggianno

-fry onion, celery, fennel, garlic (chopped fine) in olive oil with fennel seeds & rosemary sprig
-put it in slow-cooker with beans, wheat berries, stock, water, and the parmesan rind. leave on overnight (8-10 hours)
-remove rosemary sprig and parmesan rinds. add parsley, lemon, fennel fronds, s&p. serve with lots of grated parm

flopson, Sunday, 2 December 2018 01:29 (one week ago) Permalink

Spicy Tomato Chickpea Soup
saute one onion (chopped)
add garlic (chopped)
1/2 tsp ea: cumin, chile flake, toasted ground yellow mustard seed, turmeric
add a can of chickpeas.
let go
then add 28 oz. pureed canned tomatoes
simmer a bit
puree half
add 2T nutritional yeast (and water as needed)

form that slug-like grex (outdoor_miner), Wednesday, 5 December 2018 02:19 (one week ago) Permalink


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