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(Epicurious)   This week's Fark food discussion thread: Soups and stews. Share your recipes & photos, ask your questions   (epicurious.com) divider line 216
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1685 clicks; posted to Main » on 04 Oct 2012 at 5:00 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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DGS [TotalFark]
2012-10-04 03:35:32 PM
Another good one for this time of year! (and clearly not a bookmark)
 
2012-10-04 03:36:22 PM
Roasted corn with tomato and avocado. GODDAMN SO GOOD.

Recipe
 
2012-10-04 03:40:26 PM
If you're making Chinese style noodle soup - remember - a single drop of sesame oil right before you turn off the fire makes ALL THE DIFFERENCE.
 
2012-10-04 03:43:51 PM
Highly recommend this Calypso black bean soup, which is a little bit sweet and spices up really well with Sriracha.
 
2012-10-04 03:44:24 PM
Stew last night was onions, carrots, spinach (I wanted it to cook out basically or would have used kale), a pound of 'stew beef', sweet potatoes, and a can of spaghetti sauce (I was out of canned tomatoes and beef stock, and had had the sauce for a month).

Simmer 3 hours, done. Normally I'd toss in garlic but figured the sauce had it covered. Or I'll simmer similar recipe for longer, with bell peppers and hot peppers, to make a guisada instead. Lovely when the meat just falls apart.
 
2012-10-04 03:44:44 PM
I made spicy black bean in the crockpot this week as part of my vegan detox. It was amazing, even substituting veggie stock:

1/2 lb dry black beans (soaked over night)
2 jalapeno peppers
6 cups chicken stock
diced onion and garlic
two shakes of chili powder
one shake of cayenne
one shake of cumin
half shake of Aarontology
salt and pepper as desired.

sautee onion and garlic in a little oil,
throw all ingredients incrock pot,
blend
nom
 
2012-10-04 03:45:58 PM
I love making chicken soup. My local grocery store has cooked whole chickens for $7.99. How the hell can you beat that? YOU CAN'T!

So I'll get one of those, strip it down and throw the bones, skin and carcass into a pot full of water to make the stock. While I'm waiting for that to boil, I chop up:

3 stalks celery (into large pieces)
3 large carrots (into large pieces)
1 white onion (large pieces)

I also add a whole clove of garlic and thyme, oregano and sage.
 
2012-10-04 03:46:35 PM
I picked up this soup maker last week for $25 at a close out.
It will be interesting to see if it works this season
Link
 
2012-10-04 03:46:45 PM
damn, I could go for a good split pea soup.. anyone have a favorite recipe?
 
2012-10-04 03:46:46 PM

what_now: half shake of Aarontology


Oooohhh, saucy.
 
2012-10-04 03:47:07 PM

Rev.K: I love making chicken soup. My local grocery store has cooked whole chickens for $7.99. How the hell can you beat that? YOU CAN'T!

So I'll get one of those, strip it down and throw the bones, skin and carcass into a pot full of water to make the stock. While I'm waiting for that to boil, I chop up:

3 stalks celery (into large pieces)
3 large carrots (into large pieces)
1 white onion (large pieces)

I also add a whole clove of garlic and thyme, oregano and sage.


Wait...do you put the chicken back in, or make soup from the carcass?
 
2012-10-04 03:49:40 PM
I made an authentic Posole Rojo last week, which is a Mexican pork and hominy stew, and it turned out fantastic.

www.simplyrecipes.com
(not my photo, from the recipe)

I used this recipe, with only a few small alterations.

My mother in law - who is Mexican-American - has always used either pig's feet or shanks in her posole, which is my wife's favorite part. So not wanting to rock the boat, I added a couple of pounds of quartered pig's feet as well as the cubed pork shoulder. I ended up letting it simmer on the stove for nearly the entire day, so by the time we ate the broth was thick and velvety from the colagen in the pig's feet, and the meat was nearly to the point of just falling apart. Served it topped with shredded cabbage, thinly sliced radish, diced jalapeño, diced onion, chopped cilantro, lime wedges and some dried Mexican Oregano. It was unbelievably good
 
2012-10-04 03:50:08 PM

what_now: Wait...do you put the chicken back in, or make soup from the carcass?


I knew carcass wasn't the word I wanted.

I strip all the meat and leave that on the side, I throw the bones, skin and whatever else is left in the pot (except the meat)
 
2012-10-04 03:53:52 PM
After the wife and I harvested a bumper crop of zucchinis this year, we had to do something. Found this:

Curried apple and zucchini soup

/yummy
 
2012-10-04 03:54:20 PM
My mother makes a creamy tomato basil soup with cream cheese instead of all that fat-laiden cream. Something like this:
Link
I'll have to get the recipe from her. Good stuff. And less guilt than the La Madeleine recipe.
 
2012-10-04 03:55:04 PM
Easiest soup in the world, but FANTASTIC for winter. Like a lot of soups, it refrigerates well, keeps forever, heats back up fast, and just gets better overnight.

Cream of Potato

5-lb. Bag of Russet Spuds
1-lb. Bone-in Ham Steak, OR 1 lb. Bacon
Water
About a cup of Milk
Salt

Peel the spuds. Cube 'em.

Fill up a big stock pot with the cubes, then fill the pot until the potatoes are just covered with water.

Put it on the burner and bring it to a boil.

While the spuds are boiling, fry the pig. (Note: If you go with ham steak, fry it first, THEN cube it. If you go the bacon way, slice it into 1-inch chunks BEFORE you cook it.)

When the pig is done, test the potatoes. They should be soft, but not mushy.

Drain the pig, and add it to the pot. Stir.

Remove the pot from the heat, and stir in about a cup of the milk. More, if you like it creamy. And who doesn't? No need to measure, just do it until it looks right.

Potatoes soak up a LOT of salt, so salt the holy living $#!+ out of it. Then taste it. Then salt it some more, because it won't be salty enough yet.

Ladle it into a giant bowl, and fall in love.

Freeze or 'fridge the leftovers, and come back to the trough tomorrow. You may have to add a little bit more milk when you reheat it, because this stuff gets thicker than a rapper's girlfriend once it chills.

Disclaimer: This ain't healthy at all. At ALL. It's mostly fat and starch, and if you don't wind up with hypertension, you probably didn't add enough salt. So - not good for you. But it is criminally delicious, and will get you through just about any cold weather.
 
2012-10-04 03:55:34 PM

what_now: half shake of Aarontology


O.o
 
2012-10-04 03:56:53 PM
Made Kale Soup last night, because, you know: f*ck kale.

1 cup onion
1 clove garlic
3 tbsp butter

- In a large pot, saute onion & garlic in butter over medium high heat until onions are soft, about 3-5 minutes.

3/4 tsp Coriander
1 tsp salt
1/4 tsp pepper

- Add spices to mixture & saute for one more minute

8 cups or one big bunch of kale
3/4 cup diced potatoes
4-5 cups water

Add kale, potatoes & water. Bring to boil and reduce heat. Boil until potatoes are soft. 10-15 minutes. Get out your immersion blender or pour soup into blender and blend the shiat out of it, until it's creamy. Return back to pot and simmer. Adjust seasoning as necessary.

Prior to serving, stir in a little cream or serve with a dollop of sour cream.
 
2012-10-04 03:58:58 PM
Also, can we get some love for the immersion blender? BEST THING EVER!!
 
2012-10-04 03:59:51 PM

Ras-Algethi: My mother makes a creamy tomato basil soup with cream cheese instead of all that fat-laiden cream.


Yup. In the corn soup I linked to above I used a cup of 2% milk instead of a cup of heavy cream and it turned out great. I have also made it with 1/2 cup cream and 1/2 cup half & half. Also perfectly yummy without quite so much fat.
 
2012-10-04 03:59:55 PM

what_now: Rev.K: I love making chicken soup. My local grocery store has cooked whole chickens for $7.99. How the hell can you beat that? YOU CAN'T!

So I'll get one of those, strip it down and throw the bones, skin and carcass into a pot full of water to make the stock. While I'm waiting for that to boil, I chop up:

3 stalks celery (into large pieces)
3 large carrots (into large pieces)
1 white onion (large pieces)

I also add a whole clove of garlic and thyme, oregano and sage.

Wait...do you put the chicken back in, or make soup from the carcass?



I use chicken thighs, b/c you can get them for cheap and they don't have any tiny bones that you have to pick out of the meat.
 
2012-10-04 04:01:25 PM

what_now: Also, can we get some love for the immersion blender? BEST THING EVER!!


My immersion blender just died the other day; but I take comfort knowing that it went out doing what it loved most, making marinara sauce.

It will be sorely missed.
 
2012-10-04 04:01:28 PM
1 cup lentils
1 cup barley
However much mushrooms and celery you feel like
1 white onion (diced)
1 stick of butter
1 head of garlic (minced)
2 serrano chilies (scraped and minced)
1 habanero (scraped and minced)
Salt, pepper, tumeric, mustard powder, oregano
7 cups water

Saute up the onions, garlic, and chilies with the stick of butter in a decently sized soup pot. Throw in all the spices and let them cook for a few seconds, then add the water and lentils. Bring it to a boil then simmer for 20 mins. Throw in the barley, mushrooms, and celery. Simmer for about an hour, give or take. You can keep it really brothy if you want, or cook a lot of the water out and use it to top off a nice piece of buttered toast.
 
2012-10-04 04:01:59 PM
A easy-peasy soup:

Caldo de Pollo Santa Fe

1 large can diced jalapenos (cut back on these if you don't want it so fiery)
1 red bell pepper
2 bunches green onions, diced
2 cloves garlic, minced
2 cans cream of poblano soup (mushroom soup can be substituted, but if I do that, I add 2 poblano peppers)
1 can sliced mushrooms (leave out if you use mushroom soup)
3 potatoes, steamed
1 can corn kernels
2 lbs. chicken

Sauté diced pepper(s), garlic & jalapenos in large saucepan. Add cream of poblano soup to sauce pan and reduce heat to low. Add milk to create desired consistency. Season with salt & pepper. Dice chicken and sauté in oil in another pan on med to med-high heat with black pepper. Add green onions, corn & potatoes. Add sauce and simmer for 15-20 minutes.

For crock-pot cooking: Sauté pepper, garlic & jalapenos in pan. Add to crock-pot. Sauté chicken with green onions. Add to crock-pot. Add rest of ingredients & thin with milk. Cook until you can't stand it anymore.
 
2012-10-04 04:02:12 PM

what_now: Also, can we get some love for the immersion blender? BEST THING EVER!!


I use that motherf*cker every chance I get. Carrots are like "Shiat man! We're carrots whatchu gonna do 'bout it." And Imma like: "fark you you skanky assed root! I is gonna make you my biatch!"

And that's my recipe for carrot soup.
 
2012-10-04 04:02:36 PM

what_now: half shake of Aarontology


I can't get white Aarontology down here. Will Mexican Aarontology work?
 
2012-10-04 04:04:21 PM

Shostie: what_now: half shake of Aarontology

I can't get white Aarontology down here. Will Mexican Aarontology work?


Just as long as it isn't Mexican The English Major.
 
2012-10-04 04:06:19 PM

Shostie: what_now: half shake of Aarontology

I can't get white Aarontology down here. Will Mexican Aarontology work?


In a pinch, I guess.
 
2012-10-04 04:06:36 PM
Sweet potato/mushroom/ginger soup:

1 lb white mushrooms, cleaned and sliced
1 quart of chicken broth
2 sweet potatoes, peeled and cut into chunks
1 inch nub of ginger, peeled and sliced
Salt and pepper

In a pot, saute the mushrooms until they just start to turn brown. Pour in the broth and add the sweet potatoes. Boil until the potatoes are soft. Throw in the ginger slices for the last couple minutes of cooking. Use an immersion blender (or carefully dump all that into a stand blender) and make it smooth. Season with salt and pepper.
 
2012-10-04 04:07:18 PM

Ras-Algethi: Shostie: what_now: half shake of Aarontology

I can't get white Aarontology down here. Will Mexican Aarontology work?

Just as long as it isn't Mexican The English Major.


Quit making things up, girl.
 
2012-10-04 04:07:32 PM

Angry Drunk Bureaucrat: what_now: Also, can we get some love for the immersion blender? BEST THING EVER!!

I use that motherf*cker every chance I get. Carrots are like "Shiat man! We're carrots whatchu gonna do 'bout it." And Imma like: "fark you you skanky assed root! I is gonna make you my biatch!"

And that's my recipe for carrot soup.


Best. Recipe. Ever.

Does it taste better if you're holding a handgun sideways while you do this?
 
2012-10-04 04:08:03 PM
1 heavy dutch oven

• some meat
• some booze
• some stock (veal, ideally)
• mirepoix (2:1:1 onion, celery, carrot, chopped)
• garlic clove, diced
• pancetta or diced bacon
• potatoes, cut into 1" cubes
• bouquet garni (several sprigs of fresh thyme, parsley, and rosemary, tied up with butcher's twine)
• whatever the hell else you want in there

1. heat the bacon in the dutch oven over a high flame. when cooked, remove and reserve the bacon.
2. brown your meat on all sides and reserve
3. cook mirepoix in the bacon fat until soft and brown at the edges
4. add garlic, stir and wait 30 seconds
5. add booze (bottle of wine, 3 or so beers, whatever) and scrape bottom to loosen all the good bits.
6. add browned meat
7. add stock to just cover the meat
8. add potatoes
9. add bouquet garni
cover and put in 250º oven for 4 hours

this is the important part:

• let cool and then refrigerate overnight.

• the next day, bring it up to temperature and let it cook for another hour or so until the meat is super-tender. to be extra "french," add frozen pearl onions 1/2 hour before serving.
• add reserved bacon bits
• serve over egg noodles or whatever, garnishing with chopped parsley.
 
2012-10-04 04:08:37 PM

Ras-Algethi: Shostie: what_now: half shake of Aarontology

I can't get white Aarontology down here. Will Mexican Aarontology work?

Just as long as it isn't Mexican The English Major.


I believe you have to mix that with a drop of orange juice first.
 
2012-10-04 04:08:45 PM
this is my basic soup recipe:

Chicken stock
onions/garlic
whatever else you have lying around
Crock pot or stove top

(time passes)

blend
 
2012-10-04 04:09:16 PM

Rev.K: Angry Drunk Bureaucrat: what_now: Also, can we get some love for the immersion blender? BEST THING EVER!!

I use that motherf*cker every chance I get. Carrots are like "Shiat man! We're carrots whatchu gonna do 'bout it." And Imma like: "fark you you skanky assed root! I is gonna make you my biatch!"

And that's my recipe for carrot soup.

Best. Recipe. Ever.

Does it taste better if you're holding a handgun sideways while you do this?


Hand mixer, but otherwise, yes.
 
2012-10-04 04:09:45 PM

FlashHarry: mirepoix


FlashHarry: bouquet garni


These are words that do not need to exist. See also, crudites.
 
2012-10-04 04:11:05 PM

what_now: FlashHarry: mirepoix

FlashHarry: bouquet garni

These are words that do not need to exist.


Pffft! The hell you say.
 
2012-10-04 04:12:53 PM

what_now: FlashHarry: mirepoix

FlashHarry: bouquet garni

These are words that do not need to exist. See also, crudites.


If you ever watched Good Eats you'd understand the importance of mirepoix.
 
2012-10-04 04:12:55 PM
Came for Carl Weathers - leaving disappointed.

/baby you got a stew going!
 
2012-10-04 04:15:21 PM

naughtyrev: Came for Carl Weathers - leaving disappointed.


The Arrested Development thread is coming up. We'll post a stew recipe in there.
 
2012-10-04 04:15:26 PM
 
2012-10-04 04:15:34 PM

Ras-Algethi: If you ever watched Good Eats you'd understand the importance of mirepoix.


I understand the importance of adding carrots, onions and celery to a good soup. I don't know why we need to make up a new word. Stupid language.
 
2012-10-04 04:19:06 PM
Probably one of the crowd pleasingest hearty winter soups in my cookbook.

Hamburger Soup

2 pounds lean ground beef
1 Large yellow onion
4 quarts beef broth
1 bag frozen mixed veggies of your choice
1 head of cabbage
2 cans Rotel Original

Chop 1 large onion
Brown ground beef

In a large stock pot add browned ground beef and onion
add 4 quarts beef broth
add (depending on how much you like cabbage) 1/2 head of cabbage chopped or Whole head if youre like me and love cabbage
add 2 cans Rotel

Bring to a boil and reduce to simmer until cabbage is tender

Add frozen veggies and continue to simmer until tender

Serve with bread and butter


This recipe is simple easy and it tastes great. For a soup it is super filling and is GUARANTEED to warm you from the inside out. I used to sell it to a roustabout company in the Bakken Oilfield and those guys LOVED it in the winter. Enjoy
 
2012-10-04 04:24:49 PM

what_now: I don't know why we need to make up a new word.


Stupid French having their own language. Why can't they just use English like Jesus did?
 
DGS [TotalFark]
2012-10-04 04:31:14 PM

what_now: Also, can we get some love for the immersion blender? BEST THING EVER!!


Yep, love mine. Made potato leek soup with it recently and turned wifey into a fan of the stuff.
 
2012-10-04 04:31:28 PM
A little back story before I get to this recipe. I can cook just about anything and do it well. HOWEVER I could never cook beef stew. No matter what recipe I tried I would somehow screw it up. Sounds silly right? Something that should be so simple and every time I tried we would end up ordering pizza if I attempted to cook it. So a couple years ago I was lamenting to a bachelor friend of mine how I really wanted some beef stew but how I was terrible at cooking it. He tells me thats silly "Its so simple" So that being said here is the only beef stew I can cook and I shall simply call it Bachelor Beef Stew.

1-2 pounds beef stew meat
3-4 quarts beef broth
1 Onion (Chopped)
1 can green beans
1 can carrots
1 can peas
1 can corn (optional)
1 package powdered brown gravy mix

Combine meat, onion and beef broth in a large stock pot and bring to a boil
Reduce to simmer and simmer until meat is tender (usually about 45 minutes to an hour add some water if it appears the broth is evaporatiing too quickly)
Add canned vegetables and return to simmer (You just want the veges to get hot dont simmer them too long or they will fall apart theyre canned for chissakes)
Mix in gravy mix

Serve

There you have it quick easy beef stew that is thick and delicious. Again I have tried no less than 20 beef stew recipes and this is the only one I can pull off without screwing it up.
 
DGS [TotalFark]
2012-10-04 04:33:00 PM
Potato Leek soup
(serves 4-6, but I scaled mine down 1/3)

2 lb potatoes, peeled, 1-2 inch cubes/pieces
4 cups vegetable stock
3 leeks, well rinsed, green and white stalk only, large chopped pieces
2 tbs unsalted butter
1/4 parsley, finely chopped (optional)
1/2 cup sour cream or heavy cream (my preference, but these are also optional)
salt and pepper to taste

In a large pot, set on low heat, melt butter and add the leeks, along with salt and pepper to taste.
Cook until soft and transluscent (about 10 min). 

Add stock and potatoes, bring to a boil then reduce heat to low an cover. Cook 20 minutes.

Remove from heat, then blend. I use an immersion (also called a stick) blender. Blend in any cream used.
Sprinkle parsely on and serve immediately.
 
2012-10-04 04:38:13 PM
Step 1: go get a pressure cooker. RIGHT NOW. DO IT!
Step 2: make this beef stew:
farm9.staticflickr.com
Recipe

It's so easy, and so damn good, and takes much less time than a non-pressure-cooker beef stew.
 
2012-10-04 04:42:39 PM
Curried Carrot Soup
farm6.static.flickr.com
Recipe

Creamless Creamy Tomato Soup
farm4.static.flickr.com
Recipe
 
2012-10-04 05:01:04 PM
Farmhouse Butternut Squash Soup

Ingredients:

4 bacon slices
4 large garlic cloves, chopped
1 teaspoon caraway seeds
2 lb butternut squash, peeled, seeded, and chopped
1/2 lb carrots, chopped
1 Granny Smith apple, peeled, cored, and chopped
3 thyme sprigs
2 Turkish bay leaves or 1 California
3 1/2 cups reduced-sodium chicken broth
2 cups water
1 to 1 1/2 teaspoons cider vinegar

Directions:

Cook bacon in a 4- to 6-qt heavy pot over medium heat until crisp. Transfer bacon to paper towels to drain.
Add garlic and caraway seeds to fat in pot and cook, stirring occasionally, until garlic is pale golden, about 1 minute. Add squash, carrots, apple, thyme, bay leaves, broth, water, 3/4 tsp salt, and 1/2 tsp pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard thyme and bay leaves.
Purée about 4 cups soup in a blender, in batches if necessary, until smooth (use caution when blending hot liquids). Return to pot and season with salt, pepper, and vinegar. Serve topped with crumbled bacon.
 
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