08-04-2012, 02:56 PM
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#1 |
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Member [36%]
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To view links or images in this forum your post count must be 2 or greater. You currently have 0 posts. nailed it when speaks of To view links or images in this forum your post count must be 2 or greater. You currently have 0 posts. , and the philosophy he built around it. I adore Leo, and soup..eating it, making it, feeding it to others, giving it away..and have long believed in the healing and sustaining power of soup. Thought I'd make a space to appreciate the stuff, as well as share recipes. I'll chime in with a few of my own along the way, as it takes a minute to collect the details of my own creations, and there are many. To view links or images in this forum your post count must be 2 or greater. You currently have 0 posts. For now, since I have few pics of them, here's a pic of a base for a cioppino I made.. To view links or images in this forum your post count must be 2 or greater. You currently have 0 posts. Let class begin! ---------- Post added 08-04-2012 at 06:17 PM ---------- Figured that last shot isn't as appetizing as one of real soup.. so found one a bit more appetizing. This is a veggie & cabbage soup I made for St. Patty's a while back. Served up w/fresh shaved parm and fresh bread..mmmm. To view links or images in this forum your post count must be 2 or greater. You currently have 0 posts. Planned on making a Thai veggie & glass noodle soup tonight, but not sure it's gonna happen. When I do (either tonight or tomorrow), I'll post a pic and recipe. Bring that soup on! |
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08-05-2012, 08:10 AM
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#2 |
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Core Member [138%]
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My regular soups:
To view links or images in this forum your post count must be 2 or greater. You currently have 0 posts. To view links or images in this forum your post count must be 2 or greater. You currently have 0 posts. To view links or images in this forum your post count must be 2 or greater. You currently have 0 posts. To view links or images in this forum your post count must be 2 or greater. You currently have 0 posts. To view links or images in this forum your post count must be 2 or greater. You currently have 0 posts. To view links or images in this forum your post count must be 2 or greater. You currently have 0 posts. To view links or images in this forum your post count must be 2 or greater. You currently have 0 posts. To view links or images in this forum your post count must be 2 or greater. You currently have 0 posts. |
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Still Standing is offline
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08-05-2012, 09:08 AM
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#3 |
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Yes, soup is Love -- that is beautiful. I love soup. My soups are 100% invented. This being scorching summer, it is difficult to make soup, let alone brew some tea.
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John F Kennedy is offline
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08-05-2012, 09:16 AM
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#4 |
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Core Member [208%]
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Soup is love. God I love soup. My specialties:
White bean, smoked pork & kale Chicken Soup - my secret is to stew the meat with fresh ginger - gives it an undefinable deliciousness. I use pasta or barley usually Beef Barley Split Pea |
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Moxiie is offline
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08-05-2012, 09:22 AM
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#5 |
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Member [36%]
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SS...YUM. All of those soups look great!! The Turkish Carrot and Zuchini Basil just jumped towards the top of my list on soups to make. Could probably get away with throwing some turmeric into the Turkish Carrot soup too. Lovin' the simplicity of the recipes. I also like the idea of using the cashews, and am familiar with their use in raw food, but haven't tried them in soup. Watched a show on the Travel Channel recently on how they are
To view links or images in this forum your post count must be 2 or greater. You currently have 0 posts. , and now have a great appreciation for the nut. Do you use cashews or sub them out? ---------- Post added 08-05-2012 at 09:28 AM ---------- JFK.. My soups are much like that too. Funny tho, as hot as it gets, I still can't turn down a steamy bowl of goodness. Still Standing's has some great ideas for uncooked versions that might better suit your season. Moxiie.. Looove khale! It is so underrated. And I like your idea of cooking the meat down in the ginger first. Ginger is awesome! All this soup talk is getting me excited! Though my hungry cat vying for my attention doesn't seem as amused. To view links or images in this forum your post count must be 2 or greater. You currently have 0 posts. |
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pure potential is offline
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08-05-2012, 09:29 AM
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#6 | |||
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^Yes, I use the cashews (it's what gives the zucchini soup its creamy texture) but skip the nutritional yeast.
All yummy soups that could get the vegetable haters to change their mind! (BTW for the gazpacho I use canned tomatoes instead of ripe)
Try a gazpacho with canned tomatoes. No cooking involved! |
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Still Standing is offline
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08-05-2012, 09:31 AM
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#7 |
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Member [36%]
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SS.. so true. I love sneaking veggies into the mouths of unassuming veg-haters!
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pure potential is offline
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08-05-2012, 10:22 AM
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#8 |
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My sister hates soup. I don't know how that can be. I used to hate potatoes, but I grew out of it. Maybe she'll grow out of it.
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John F Kennedy is offline
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08-05-2012, 03:28 PM
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#9 |
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Core Member [143%]
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Hot and Sour Soup, Borscht, and Chicken Noodle Soup. I don't have a wide palate for soup.
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CaelestisPeste is offline
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08-05-2012, 04:33 PM
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#10 | |||
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Member [36%]
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Maybe not wide, be definitely developed. I appreciate a proper hot & sour. Borscht can vary, but again when well made can be delicious! |
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pure potential is offline
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08-06-2012, 09:02 AM
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#11 |
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Core Member [133%]
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To view links or images in this forum your post count must be 2 or greater. You currently have 0 posts. My wife and I make this quite often, and it's delicious. Basically, boil broccoli florets rapidly in salted water for 4 minutes. Transfer broccoli to blender, pour in the broccoli water about halfway up, and blend until pureed. Season to taste. Put some walnuts and goat cheese in a bowl, season with pepper, and pour in the broccoli soup. Top off with a little swirl of olive oil. |
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Fujimoto is offline
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08-06-2012, 12:34 PM
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#12 | |||
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Core Member [143%]
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OMG!!! That looks delicious. How did you get that creamy texture? Is it the coconut milk? It kind of looks like roux for gravy. |
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CaelestisPeste is offline
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08-06-2012, 05:00 PM
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#13 | ||||||
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Member [36%]
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Love the simplicity of it! Broc is one of my favorite veggies, and very high in easily digested protein for the human body. A friend does something similar w/broth and spinach (my other main fave) plus butter/salt/pepper, then just blends its. Still need to try that recipe. Got a great list going now tho, this thread has become very inspiring!
There is nothing like a good roux! Though, yes, it is only coco milk. Wanted to throw in another can, but coco milk has a ton of sat. fat, and one can was enough for flavor. |
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pure potential is offline
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08-06-2012, 05:08 PM
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#14 |
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Core Member [131%]
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Hearty Goulash Soup
5 slices bacon, chopped 3 pounds boneless chuck, trimmed and cut into 1/2-inch cubes 2 tablespoons vegetable oil 4 medium onions (about 1 1/2 pounds), chopped fine 3 garlic cloves, minced 3 tablespoons paprika (preferably Hungarian sweet) 1 1/2 teaspoons caraway seeds 1/3 cup all-purpose flour 1/4 cup red-wine vinegar 1/4 cup tomato paste 5 cups beef broth 5 cups water 1/2 teaspoon salt 2 red bell peppers, chopped fine 4 large russet (baking) potatoes (about 2 1/2 pounds) In an 8-quart heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to a large bowl. In fat remaining in kettle brown chuck in small batches over high heat, transferring it as browned with slotted spoon to bowl. Reduce heat to moderate and add oil. Add onions and garlic and cook, stirring, until golden. Stir in paprika, caraway seeds, and flour and cook, stirring, 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, 1 minute. (Mixture will be very thick.) Stir in broth, water, salt, bell peppers, bacon, and chuck and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 45 minutes. Peel potatoes and cut into 1/2-inch pieces. Add potatoes to soup and simmer, covered, occasionally until tender, about 30 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired. One of my favorites To view links or images in this forum your post count must be 2 or greater. You currently have 0 posts. |
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Arcanist is offline
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08-06-2012, 05:24 PM
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#15 |
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Member [36%]
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Nice, Arcanist! That goulash sounds fabulous. I was drooling half way through reading it. I like the idea of brown the chuck in the bacon grease.
To view links or images in this forum your post count must be 2 or greater. You currently have 0 posts. If anyone wants measurements/cooking recipes for any soups I show, just PM me. I really should get to putting it all down at some point, even though the recipes change regularly. Sharing recipes is the way to make them survive time! |
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pure potential is offline
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08-09-2012, 04:29 AM
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#16 |
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Veteran Member [58%]
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One of my friends makes the most amazing chicken soup in the world. It is shredded or chunky chicken, salt, pepper, carrots, celery and cilantro coming together in the most glorious hearty fashion.
Everything she cooks is amazing. She gets it from her mama. To view links or images in this forum your post count must be 2 or greater. You currently have 0 posts. |
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Mohammad is offline
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08-09-2012, 04:32 PM
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#17 |
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Member [35%]
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Soup is a blessing on hot, busy days.
I make crock-pot soups, which consists primarily of a broth made from a hambone purchased from honeybaked ham, carrots and onions. After I strain it, I usually throw in at least 3 types of beans, more onion, garlic, ham and/or chicken chunks, celery, whatever veggies I happen to have taking up room in the freezer, and the spices-of-the-moment. I add a dash of liquid smoke and then a fistful of spinach, and after cooking all day, I serve it with a hearty dipping bread. Boom, dinnner. Never the same, always good to eat. |
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Silence is offline
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08-09-2012, 04:44 PM
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#18 |
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Core Member [660%]
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I try to make stock for my soups & sauces. When they're done well, stock sets up hard as jello and helps your joints.
Gelatin comes from connective tissues (collagen), and is not damaged by boiling. The part of the chicken that has the most of collagen is tendons and cartiledge, especially found in the wings. So cook your chickens for dinner and enjoy the meat, then save every part you don't eat. Bones, skin, neck, back, wings, yep, all of that. If you don't have any leftover chicken carcasses hanging around you can pick up some wings quite cheaply. Throw all the chicken bits in the slow cooker with your aromatics (onion, garlic, celery, carrot) and herbs and spices (pepper, bay leaf, herbs), smack everything as flat as possible and add just enough water to just barely cover it. Then crank it to high, then down to low once it simmers, and go do something else for 3-6 hours. Strain, cool, and you're done. To view links or images in this forum your post count must be 2 or greater. You currently have 0 posts. Here, I do so adore Alton Brown: To view links or images in this forum your post count must be 2 or greater. You currently have 0 posts. |
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plotthickens is offline
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08-11-2012, 09:54 AM
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#19 |
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Member [36%]
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Mohammed.. There truly is nothing like a well-made chicken soup. Especially one made with lots of love.
To view links or images in this forum your post count must be 2 or greater. You currently have 0 posts. Silence.. Nice recipe! One pot wonders are my fave. Next time I make a crock-pot soup, I'll make the base first by reducing the bones/veggies like a stock. What a great idea. PT.. You know what's up. I've always respected my friend's that use homemade stocks in their recipes. Takes a bit of initial effort, but is well worth it for the final product. You've inspired me to get my ass in gear and prepare them. Plus, the health bennies are enough reason to do it. Helps knowing homemade stocks freeze well. I also appreciate Alton Brown. Food science is fascinating (for us nerds To view links or images in this forum your post count must be 2 or greater. You currently have 0 posts. ) and there is much knowledge to gain from it! |
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pure potential is offline
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08-11-2012, 08:24 PM
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#20 | |||
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Core Member [660%]
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I'm a cheap bastard. Homemade stocks are made from what most throw away. Add a crockpot and an overnight simmer and you've saved yourself $2 every chicken carcass. |
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plotthickens is offline
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08-12-2012, 08:54 AM
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#21 |
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Member [36%]
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I once saw a book with the title "Chicken Soup"... for the Animal Lover. It was a series of heartwarming stories (hence "chicken soup") about pets and animals. Alas, there were no chicken stories...
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John F Kennedy is offline
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08-12-2012, 11:33 PM
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#22 | |||
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Member [36%]
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Overnight simmer in the crockpot..Brilliant. Never thought of it, but makes great sense. I am frugal as well, and appreciate simplicity. Love saving money when possible, yet am also much more a fan of quality (if it make sense financially). Homemade stocks offer the best of both worlds. Thanks again for the inspiration. |
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pure potential is offline
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08-13-2012, 11:08 AM
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#23 | |||
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Core Member [131%]
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Nothing is wasted |
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Arcanist is offline
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08-13-2012, 11:09 AM
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#24 | |||
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Core Member [660%]
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It was my pleasure! Please note that 'overnight' is not "dinnertime till when you get up" -- I'm talking about the cheap cheap electricity times from about 9 or 10 PM until mid-morning. Check with your Utility to know more about saving money. This can make a difference: 8 hours @60 watts (average for a slowcooker) is around 500 watts, or half a kilowatt. Out here it would cost me: |
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plotthickens is offline
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08-14-2012, 10:13 PM
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#25 |
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Member [41%]
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Hot diddly damn, I never thought I'd stumble across a soup cult. I've always been an advocate of soup myself, trying to get everyone else to eat it, even in the heat of summer. I could live on chicken lemongrass soup forever, honestly – it's so perfect with jasmine rice.
I always tell people soup has magical healing powers and that a diet with a high proportion of soup is good for the soul and body, but no one ever believes me. |
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