If you can read this, either the style sheet didn't load or you have an older browser that doesn't support style sheets. Try clearing your browser cache and refreshing the page.

(The Kitchn)   Fark Food Thread: What makes a good soup? Is your go-to soup hearty or lighter fare? Have a tried-and-true recipe or do you just use whatever's handy? Help keep us warm now and all year long with your recipes   (thekitchn.com) divider line 220
    More: Interesting  
•       •       •

918 clicks; posted to Main » on 16 Jan 2014 at 5:00 PM (27 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



220 Comments   (+0 »)
   
View Voting Results: Smartest and Funniest

First | « | 1 | 2 | 3 | 4 | 5 | » | Last | Show all
 
2014-01-16 02:50:54 PM
First you're gonna need a stone.
 
2014-01-16 02:52:38 PM

Honest Bender: First you're gonna need a stone.


Goddammit.
 
2014-01-16 02:52:51 PM
Tomato soup is great at keeping me warm, but it tends to stain the tub a little and not to be gross, but it's kind of hard to rinse it all out of my pubic hair.
 
2014-01-16 02:53:19 PM
One rotisserie chicken carcass
half an onion
hacked up carrot
Any leftover or wilting veggies you have around.
Salt, pepper, garlic, rosemary, parsley, poultry seasoning, half a bay leaf

Simmer for an hour. Strain.

Throw in chicken, veggies, noodles or whatever and eat it.

Haven't eaten much soup this joke of a winter.
 
2014-01-16 02:53:46 PM
Extra hearty. Throw all the vegetables on hand into the crock pot with spices, some water, and a veggie bouillon cube. Cook all day then shove in face.
 
2014-01-16 02:53:46 PM
My French onion soup is pretty awesome. I caramelize a farkton of onions to make it, which is a pain in the butt. It sure is worth it in the end though.

/the secret is worchestershire sauce
 
2014-01-16 02:55:08 PM
I make kick ass bisque's.  Crab, Shrimp, Lobster...
 
2014-01-16 02:55:26 PM
I love making posole - usually I make a posole rojo with pork on the stovetop. Always a crowd pleaser. I've also made a variation and done a green posole with chicken instead of pork in the crock pot. Just as good.
 
2014-01-16 02:55:52 PM
SOUPS!!!! If there is one food I love its soups. I make so many I couldnt list all the recipes in this thread. But if you have a soup you like and dont know how to make hit me up I probably have a recipe handed down from my grandmother. Who BTW was IMHO the best soup maker in the history of soupdom!
 
2014-01-16 02:56:27 PM
I make a lot of soup

Use stock instead of lots of water

Don't be scared to experiment

Spice it up a little

Always use a blender to blend a portion in order to thicken soup

What kind of soup are you looking for?
 
2014-01-16 02:56:42 PM
Good stock makes a good soup.
If you cook a meat soup, use bones for the marrow.

If you are going veggie, use a strong veggie stock.

A soup should be a meal in itself, and contain almost all the basic food groups.
 
2014-01-16 02:57:16 PM
I make my own chicken stock all the time.

You've got to give it a night in the fridge before you use it. It brings the flavors together better. Just like chilli or lasagna.
 
2014-01-16 02:57:22 PM
"What makes a good soup? "

unless it's a vegetarian soup the answer is always : fats/oils.  The right type and amount.
 
2014-01-16 02:57:23 PM
French Onion

Clam Chowder

Neither is what you would consider light.
 
2014-01-16 02:57:42 PM
Well, normally I do some variation of chicken, but lately I've been eating red pepper-tomato soup from Costco.

/But for chicken: Throw chicken into water (or deboned chicken into broth). Add potatoes\carrots\anything that needs to cook a while. Add garlic, bay leaf, lemon pepper, a bit of salt, dried onions, and some tuscan herb mix. Let cook for a few hours. Add frozen veggies at the end.
//Hoping to do something with beef someday, but my dad has Plans for nearly every cut of meat in the freezer.
 
2014-01-16 02:57:44 PM

Purelilac: One rotisserie chicken carcass
half an onion
hacked up carrot
Any leftover or wilting veggies you have around.
Salt, pepper, garlic, rosemary, parsley, poultry seasoning, half a bay leaf

Simmer for an hour. Strain.

Throw in chicken, veggies, noodles or whatever and eat it.

Haven't eaten much soup this joke of a winter.


Mmm...wife and I made our own chicken soup the other night more or less exactly this way using the leftover chicken and carcass that we had made in the convection oven the day before.
 
2014-01-16 02:59:08 PM
Potato soup is amazing.

My soups tend to be chicken stock plus leftovers. Salt, pepper, paprika. Cayenne if it's cold out or I'm feeling under the weather.
 
2014-01-16 02:59:11 PM
Good soup is a oxymoron.
 
2014-01-16 02:59:32 PM

Rev.K: I make my own chicken stock all the time.

You've got to give it a night in the fridge before you use it. It brings the flavors together better. Just like chilli or lasagna.


I buy the split chicken breasts and butcher them the rest of the way on my own.  I always save the rib area in my freezer until I have enough of them to make my own too.
 
2014-01-16 02:59:33 PM
You put the beer in the coconut and throw the can away.
 
2014-01-16 03:00:08 PM

professorkowalski: Good soup is a oxymoron.


sometimes i wonder if you're attempting a george costanza thing by doing the opposite of whatever seems rational. all the time.
 
2014-01-16 03:00:16 PM

Rev.K: I make my own chicken stock all the time.

You've got to give it a night in the fridge before you use it. It brings the flavors together better. Just like chilli or lasagna.


The chicken stock, or the chicken carcass?

Whenever I cook a chicken, it takes a few days to get picked to carcass form, and then I turn it into stock, and freeze it in one or two cup size tuppers for later use.
 
2014-01-16 03:00:29 PM

Purelilac: One rotisserie chicken carcass
half an onion
hacked up carrot
Any leftover or wilting veggies you have around.
Salt, pepper, garlic, rosemary, parsley, poultry seasoning, half a bay leaf

Simmer for an hour. Strain.

Throw in chicken, veggies, noodles or whatever and eat it.

Haven't eaten much soup this joke of a winter.


No liquid though, just let everything burn.
 
DGS [TotalFark]
2014-01-16 03:01:14 PM

Sapper_Topo: SOUPS!!!! If there is one food I love its soups. I make so many I couldnt list all the recipes in this thread. But if you have a soup you like and dont know how to make hit me up I probably have a recipe handed down from my grandmother. Who BTW was IMHO the best soup maker in the history of soupdom!


I WANT THEM ALL (and while I do want them now I can be patient).

Family/Protips welcomed on a good chowder.

I've done a decent job with minestrone but I'm curious about other recipes that are well received to see how they are different.

And perhaps my favorite growing up that I haven't recreated: beef veggie with barley
 
2014-01-16 03:04:18 PM
Generally speaking, don't mix beef with beef broth. It's a little weird.
 
2014-01-16 03:04:57 PM

sboyle1020: Purelilac: One rotisserie chicken carcass
half an onion
hacked up carrot
Any leftover or wilting veggies you have around.
Salt, pepper, garlic, rosemary, parsley, poultry seasoning, half a bay leaf

Simmer for an hour. Strain.

Throw in chicken, veggies, noodles or whatever and eat it.

Haven't eaten much soup this joke of a winter.

No liquid though, just let everything burn.


You goober.
 
2014-01-16 03:05:39 PM
Good soup, regardless of what kind, is all about starting with a good base.

like, for chicken soup, I'll usually...

1. Brown off the meat over high heat, creating a nice fond (delicious stuck-on bits) in the pan, remove meat and set aside
2. Throw in Mire Poix and sautee until translucent
3. Throw in garlic and any other heartier veggies and continue to saute (for tortilla soup I would also saute the cumin and chili powder at this point)
4. Pour in chicken stock, deglazing pan
5. Toss in a bouquet of herbs (thyme, parsley, rosemary, whatever else you like)
6. Simmer until your veggies are almost perfectly cooked, and then toss your shredded or diced chicken back in
7. Season the broth with salt and pepper, and continue to cook for a few moments until your chicken is cooked through.
 
2014-01-16 03:06:11 PM
With our without a Vitamix?
 
2014-01-16 03:06:39 PM
Immersion blender
 
2014-01-16 03:06:56 PM

DGS: Sapper_Topo: SOUPS!!!! If there is one food I love its soups. I make so many I couldnt list all the recipes in this thread. But if you have a soup you like and dont know how to make hit me up I probably have a recipe handed down from my grandmother. Who BTW was IMHO the best soup maker in the history of soupdom!

I WANT THEM ALL (and while I do want them now I can be patient).

Family/Protips welcomed on a good chowder.

I've done a decent job with minestrone but I'm curious about other recipes that are well received to see how they are different.

And perhaps my favorite growing up that I haven't recreated: beef veggie with barley


Beef Barley I have. As far as chowder goes it would depend Grams was Norwegian so most "chowders" are listed as stews. Minestrone Im not sure Ive seen a recipe for. BUT I also collect bank and church cookbooks from the midwest so Im sure I could find a good one.
 
2014-01-16 03:07:58 PM
3 chicken breasts (cooked&cubed), 1 onion (cut however you prefer), 3-5 carrots, 3-5 potatoes, 8oz button mushrooms, 1 diced shallot, 2 diced jalapenos, few cups of chicken/beef stock(both or either), rosemary, oregano, salt, pepper.

occasionally I'll throw a parsnip in my the wife doesn't care for them so much.  I usually just make this in the crock pot so i don't have to pay that much attention.
 
2014-01-16 03:08:41 PM
I don't care much for soup.

I guess I could chew up a few bites of hamburger and take a swig of Dr. Pepper.
That's kind of soupy.
 
2014-01-16 03:08:47 PM

DGS: Sapper_Topo: SOUPS!!!! If there is one food I love its soups. I make so many I couldnt list all the recipes in this thread. But if you have a soup you like and dont know how to make hit me up I probably have a recipe handed down from my grandmother. Who BTW was IMHO the best soup maker in the history of soupdom!

I WANT THEM ALL (and while I do want them now I can be patient).

Family/Protips welcomed on a good chowder.

I've done a decent job with minestrone but I'm curious about other recipes that are well received to see how they are different.

And perhaps my favorite growing up that I haven't recreated: beef veggie with barley


Also keep in mind that my grams was a stay at home farm wife for her whole adult life so soups are time consuming if you follow them to the letter. If you want to substitute broth or store bought stock it kind of takes away from the whole recipe.
 
2014-01-16 03:09:12 PM

altside: Immersion blender


I still don't own one of those so I use my large Ninja pitcher to puree it down.
 
2014-01-16 03:09:50 PM
I'm making a delicious tomato rice Florentine soup this weekend. I hope it turns out well!
 
2014-01-16 03:10:23 PM

what_now: The chicken stock, or the chicken carcass?


I meant the stock itself, but the carcass could work too I suppose.
 
2014-01-16 03:10:56 PM
IF you're making your own chicken stock, find an ethnic grocery in your area and buy feet. Throw a few in your stockpot, freeze the rest. I believe the traditional ratio was around two per carcass, but three will thicken up a full pot really well.

When you take the stock out of the fridge the next day, you'll notice a difference. Chicken Jell-o.
 
2014-01-16 03:11:05 PM

LlamaGirl: My French onion soup is pretty awesome. I caramelize a farkton of onions to make it, which is a pain in the butt. It sure is worth it in the end though.

/the secret is worchestershire sauce


sherry too
 
2014-01-16 03:12:28 PM
I made a nummy veggie barley soup the other day. I would have made beef and barley, but I didn't have any beef bones, and the only beef stock I have is

Saute onions and garlic in oil
Throw in carrots, potatoes, celery, turnip, whatever other hard veggies you have, for about 5-7 minutes, or until you're done cleaning up the mess you just made peeling and chopping veggies
Throw in a cup or so of barley, cook for a few minutes
Throw in spices- I used sea salt, cyanne pepper, thyme, oregano and a touch of paprika.
Stir, let it all cook for a few minutes
Add veggie stock, bring to a boil, reduce heat to simmer and cook for 25 minutes.

Nom.
 
2014-01-16 03:13:09 PM

altside: Immersion blender


I just got one of those. I am going to use it on everything this weekend.

EVERYTHING.
 
2014-01-16 03:14:37 PM

Gonz: IF you're making your own chicken stock, find an ethnic grocery in your area and buy feet. Throw a few in your stockpot, freeze the rest. I believe the traditional ratio was around two per carcass, but three will thicken up a full pot really well.

When you take the stock out of the fridge the next day, you'll notice a difference. Chicken Jell-o.


No man, just take the carcass of a chicken. No need to buy new chicken.
 
2014-01-16 03:15:32 PM

what_now: cyanne pepper,
Nom.


I've heard of white pepper, black pepper, and even red pepper.. but, you are the first to clue me on on the existence of a cyan pepper.   :D
 
2014-01-16 03:16:47 PM

LlamaGirl: My French onion soup is pretty awesome. I caramelize a farkton of onions to make it, which is a pain in the butt. It sure is worth it in the end though.

/the secret is worchestershire sauce


OOOOH will you share your recipe? I suck at french onion....
 
2014-01-16 03:16:47 PM

SquiggsIN: what_now: cyanne pepper,
Nom.

I've heard of white pepper, black pepper, and even red pepper.. but, you are the first to clue me on on the existence of a cyan pepper.   :D


Grumble. This stupid fng iPad wants me to look a fool, I swear.
 
DGS [TotalFark]
2014-01-16 03:18:20 PM

LlamaGirl: I'm making a delicious tomato rice Florentine soup this weekend. I hope it turns out well!


Well now I want this, too!

And I love my immersion blender. Made my potato leek soup so easy and delicious.


Sapper_Topo: DGS: Sapper_Topo: SOUPS!!!! If there is one food I love its soups. I make so many I couldnt list all the recipes in this thread. But if you have a soup you like and dont know how to make hit me up I probably have a recipe handed down from my grandmother. Who BTW was IMHO the best soup maker in the history of soupdom!

I WANT THEM ALL (and while I do want them now I can be patient).

Family/Protips welcomed on a good chowder.

I've done a decent job with minestrone but I'm curious about other recipes that are well received to see how they are different.

And perhaps my favorite growing up that I haven't recreated: beef veggie with barley

Also keep in mind that my grams was a stay at home farm wife for her whole adult life so soups are time consuming if you follow them to the letter. If you want to substitute broth or store bought stock it kind of takes away from the whole recipe.


Much appreciated. I'm willing to put in the time, you bet.. this is the kind of thing I love to do.
 
2014-01-16 03:19:44 PM
The thing I like about soups is that aside from learning how to make a good stock, it allows for a lot of improvisation and that's how I like to kook.

This wild pony can not be caged.
 
2014-01-16 03:20:16 PM

DGS: Much appreciated. I'm willing to put in the time, you bet.. this is the kind of thing I love to do.


Check back with this thread tomorrow. I will have to get the recipes from home and post them then. I will try my hardest not to forget :)
 
2014-01-16 03:20:56 PM
Barely cover one whole onion with water. Boil. Top with one slice American cheese (the good stuff). Serve with hamburger bun (toasted optional) on the side. Salt and pepper to taste.
 
2014-01-16 03:21:55 PM

flucto: With our without a Vitamix?


I love our vitamix!  but I like it better when I am blending soup that I made on a stovetop to thicken rather than straight up vitamix soup.  It is good just not hearty enough for me.
 
DGS [TotalFark]
2014-01-16 03:22:37 PM

Sapper_Topo: DGS: Much appreciated. I'm willing to put in the time, you bet.. this is the kind of thing I love to do.

Check back with this thread tomorrow. I will have to get the recipes from home and post them then. I will try my hardest not to forget :)


Already have it favorited (as I do with pretty much all of the food threads, heh) and, to be frank, I've got you favorited too. I try to keep a note on who some of the routine-contributors are in these threads. :D

/and if all else fails, EIP
 
Displayed 50 of 220 comments

First | « | 1 | 2 | 3 | 4 | 5 | » | Last | Show all

View Voting Results: Smartest and Funniest


This thread is closed to new comments.

Continue Farking
Submit a Link »






Report