≋post yr soups≋

wow i forgot all about that

definitely had it has a kid, loved it

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

here it is! http://www.cypriotandproud.com/2013/10/10/trahana-crushed-wheat-soup/

i should start making this myself, it ruled

Preparation Time: about 44 hours (plus ample time for drying in the sun if you wish, see recipe below)

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

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.

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

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!

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.

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

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.

my brother's french onion soup is one of the best things I have ever eaten, I need to get it down

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.

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

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

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.

Did you make that combo up? Sounds interesting

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.

does this also count as a stews thread or should that be separated

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.

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.

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?

ok you guys inspired me to make tom khai gai. best october soup hands down.

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

onion
carrot
celery
garlic
half bulb of fennel and its frondz
parmesan rind
quarter of a huge rutabaga
zucchini/courgette
3 tomatoes
can of borlotti beans (and the bean juice from can)
can of navy beans (same as above)
5 or 6 small organic black potatoes
veg stock
salt and pep
wee bit of oregano
bay leaf
wee bit of dried basil

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

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!

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.

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.

avgolemono is delicious, 5*, will cook again