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(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
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920 clicks; posted to Main » on 16 Jan 2014 at 5:00 PM (32 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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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
 
2014-01-16 03:23:08 PM

maddman: 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.


I've never even tried to actually cook the soup in mine. But I couldn't make carrot ginger soup, or a dozen others, without it. I love that thing.
 
2014-01-16 03:23:36 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.


 I use pig's feet in my pozole for exactly the same reason, it gives the broth a really nice body that you just can't otherwise get.
 
2014-01-16 03:23:51 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.


Half an onion? Half a bay leaf?

The hell is wrong with you?
 
2014-01-16 03:23:59 PM
this is my go to potato soup recipe.  Just double the bacon.  Always double the bacon!

http://thepioneerwoman.com/cooking/2013/01/perfect-potato-soup/
 
DGS [TotalFark]
2014-01-16 03:24:51 PM

maddman: 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.


Honestly, this is the first time I've ever heard someone talk about a vitamix.. it's nice to know someone that has it likes it. It seemed interesting but the utter dearth of feedback on it in the areas of teh intarwebs I frequent made me question if it was worth a damn.
 
DGS [TotalFark]
2014-01-16 03:25:46 PM

brap: 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.


Live ponies in the stock is not necessarily the best bit of improvising..
 
2014-01-16 03:26:25 PM

flucto: maddman: 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.

I've never even tried to actually cook the soup in mine. But I couldn't make carrot ginger soup, or a dozen others, without it. I love that thing.


they have recipes and it will make a piping hot soup in like 15 min.  But they are all neon colors and by nature, thin.  THey taste good but need something to keep me from thinking I my drinking my soup.
 
2014-01-16 03:27:40 PM

DGS: maddman: 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.

Honestly, this is the first time I've ever heard someone talk about a vitamix.. it's nice to know someone that has it likes it. It seemed interesting but the utter dearth of feedback on it in the areas of teh intarwebs I frequent made me question if it was worth a damn.


If you have the cash you will not be sorry.  Costco normally has a deal if you are a member.
 
2014-01-16 03:30:09 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


I make a great one too, but just off posts on this site, I think soze may do it best.
 
2014-01-16 03:30:50 PM

Donnchadha: 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.

Half an onion? Half a bay leaf?

The hell is wrong with you?


I'm not making a gallon of soup, FFS. It's like 2 bowls.
 
2014-01-16 03:31:16 PM

maddman: they have recipes and it will make a piping hot soup in like 15 min.  But they are all neon colors and by nature, thin.  THey taste good but need something to keep me from thinking I my drinking my soup.


Why not just nuke a can of V8?
 
2014-01-16 03:32:37 PM
Ever since I first made mulligatawny soup I've always slightly sauteed the initial spices first for a minute or two. Really brings out a good toasty undertone. I even do this for chili or my pasta fagioli too.
 
2014-01-16 03:32:42 PM

what_now: No man, just take the carcass of a chicken. No need to buy new chicken.


If the carcass of your chicken has feet, then I agree. Otherwise, go buy feet.

Find a Jewish grandmother or a Mexican abuela. Ask them about feet.
 
2014-01-16 03:34:22 PM

maddman: OOOOH will you share your recipe? I suck at french onion....


I uhm, don't really have one? I kinda just make it.

Beef stock, onions, worchestershire, hot sauce, black pepper, au jus... pretty much all to taste! heh
 
2014-01-16 03:35:19 PM

what_now: Grumble. This stupid fng iPad wants me to look a fool, I swear.


The machines have started to rise up.  EVERYONE PANIC
 
2014-01-16 03:37:01 PM

DGS: Honestly, this is the first time I've ever heard someone talk about a vitamix.. it's nice to know someone that has it likes it. It seemed interesting but the utter dearth of feedback on it in the areas of teh intarwebs I frequent made me question if it was worth a damn.


They're pretty awesome. Technically they can cook things because the blades spin so fast that friction heats whatever is inside the jar. I never use it that way though. If I'm making a mushroom soup the shrooms and onions etc all get sauteed first. The output of the blender is super smooth so I reserve a bit so that I can have a mix of textures.

Costco is a good place to get one. It's one of the very last things I'd give up in my kitchen, and I have a LOT of stuff.
 
2014-01-16 03:39:10 PM
Any soup that comes from America's Test Kitchen recipe book.
 
2014-01-16 03:42:13 PM
Hoppin John, and Bouillabaisse are my favorite two soups.
One is very easy, and one is damned hard to get right as I like it special.

But the one thing that is important when you make a very good soup, is that you make a lot.
You can spend all day making it perfect, and it can take a lot of work, but you can freeze quarts of it for later.

Cold winter's day you check the freezer and you find you can choose from chowder, bisque, chicken, beef, etc etc, and plan the whole day around it. Bake a fresh bread, to go with it, and it will be as if you slaved all day, but didn't.
 
2014-01-16 03:42:14 PM
Since it's winter, cream-based soups are preferred.  Here are some of my favorites:

Corn and Poblano Chowder

1 large poblano pepper, cut in 1/2 lengthwise
20 oz. creamed corn
1 1/2 cups regular or low-fat milk
1/4 tsp. salt
1/8 to 1/4 tsp. cayenne pepper
1/2 tsp. ground cumin
1 1/2 to 2 cups chicken broth or stock
half of an 8 oz. package of cream cheese, softened
Garnishes:  thinly sliced jalapeno strips, coarse ground black pepper

Broil poblano halves, skin side up, on an aluminum foil-lined baking sheet 6 inches from heat, 5-6 minutes or until pepper looks blistered.  Fold foil over pepper to seal and let stand for 10 minutes.  Peel pepper, and remove and discard seeds.  Coarsely chop pepper and set aside.

Bring creamed corn and next 4 ingredients to a boil in a 3 qt. saucepan over medium high heat, stirring mixture constantly.  Reduce heat to low and simmer, stirring often, for 10 minutes.

Stir 1 1/2 cups chicken broth/stock into mixture.  Whisk in softened cream cheese and chopped poblano pepper;  cook, whisking often, 5 minutes or until cream cheese melts and mixture is thoroughly heated.  Whisk in additional chicken broth/stock, if necessary, to reach desired consistency, then garnish, if desired.


Creamy Cheddar Cheese Soup

6 oz. apple smoked bacon, diced
2 tablespoons butter
1/2 cup onion, chopped
1/4 cup celery, chopped
1/4 cup flour
12 oz. of beer, pale ale
1 quart chicken stock
8 oz. Maytag white cheddar cheese, grated
salt and pepper
Garnish:  chopped parsley, 1/2 cup small diced toasted croutons

Brown the bacon in the soup pot, remove some of the excess grease.  Add the butter, onions, and celery to the pot with the bacon and cook for 5 minutes over medium heat.  Dust the flour over the vegetables and bacon, and cook, stirring, for 3 minutes.  Stir in the beer, then the stock.

Bring to a boil, then reduce heat and simmer for 10 minutes.  Add the cheese and season to taste with the salt and pepper.  Ladle into bowls and garnish with the parsley and croutons.


Creamy Vidalia Onion Soup

4 Vidalia onions, thinly sliced
3 Tbsp. butter
1 Tbsp. flour
1/2 tsp. salt
2 cups chicken broth/stock
1 cup milk
1/2 cup heavy whipping cream
3 egg yolks, beaten
1 1/2 tsp. paprika
ground black pepper to taste
1/4 Tbsp. hot pepper sauce
2 Tbsp. chopped fresh parsley

In a saucepan, melt butter over medium heat.  Add onions, and saute until golden brown, about 10 minutes.

Stir in flour and salt, mix thoroughly.  Gradually add chicken broth/stock, stirring constantly.  Cover and simmer over low heat for about 10 minutes.

When onions are very tender, stir in milk and cream.  Heat through.  Remove 1/2 cup of soup, and to that add the egg yolks.  Slowly stir egg yolk mixture into soup in pan.  Heat through, but do not allow soup to boil.  Stir in paprika, black pepper, and hot sauce.  When serving, garnish with chopped parsley.

I have more recipes that are great, but I'm now thoroughly sick of typing, so this is whatchya get.  :)
 
2014-01-16 03:43:31 PM

vudukungfu: Hoppin John, and Bouillabaisse are my favorite two soups.
One is very easy, and one is damned hard to get right as I like it special.

But the one thing that is important when you make a very good soup, is that you make a lot.
You can spend all day making it perfect, and it can take a lot of work, but you can freeze quarts of it for later.

Cold winter's day you check the freezer and you find you can choose from chowder, bisque, chicken, beef, etc etc, and plan the whole day around it. Bake a fresh bread, to go with it, and it will be as if you slaved all day, but didn't.


Whoa whoa whoa. Hoppin John isn't a soup.
 
DGS [TotalFark]
2014-01-16 03:44:16 PM

MIAppologia: Since it's winter, cream-based soups are preferred.  Here are some of my favorites:

Corn and Poblano Chowder

1 large poblano pepper, cut in 1/2 lengthwise
20 oz. creamed corn
1 1/2 cups regular or low-fat milk
1/4 tsp. salt
1/8 to 1/4 tsp. cayenne pepper
1/2 tsp. ground cumin
1 1/2 to 2 cups chicken broth or stock
half of an 8 oz. package of cream cheese, softened
Garnishes:  thinly sliced jalapeno strips, coarse ground black pepper

Broil poblano halves, skin side up, on an aluminum foil-lined baking sheet 6 inches from heat, 5-6 minutes or until pepper looks blistered.  Fold foil over pepper to seal and let stand for 10 minutes.  Peel pepper, and remove and discard seeds.  Coarsely chop pepper and set aside.

Bring creamed corn and next 4 ingredients to a boil in a 3 qt. saucepan over medium high heat, stirring mixture constantly.  Reduce heat to low and simmer, stirring often, for 10 minutes.

Stir 1 1/2 cups chicken broth/stock into mixture.  Whisk in softened cream cheese and chopped poblano pepper;  cook, whisking often, 5 minutes or until cream cheese melts and mixture is thoroughly heated.  Whisk in additional chicken broth/stock, if necessary, to reach desired consistency, then garnish, if desired.


Creamy Cheddar Cheese Soup

6 oz. apple smoked bacon, diced
2 tablespoons butter
1/2 cup onion, chopped
1/4 cup celery, chopped
1/4 cup flour
12 oz. of beer, pale ale
1 quart chicken stock
8 oz. Maytag white cheddar cheese, grated
salt and pepper
Garnish:  chopped parsley, 1/2 cup small diced toasted croutons

Brown the bacon in the soup pot, remove some of the excess grease.  Add the butter, onions, and celery to the pot with the bacon and cook for 5 minutes over medium heat.  Dust the flour over the vegetables and bacon, and cook, stirring, for 3 minutes.  Stir in the beer, then the stock.

Bring to a boil, then reduce heat and simmer for 10 minutes.  Add the cheese and season to taste with the salt and pepper.  Ladle into bowls and garnish with the parsley and croutons.


Creamy Vidalia Onion Soup

4 Vidalia onions, thinly sliced
3 Tbsp. butter
1 Tbsp. flour
1/2 tsp. salt
2 cups chicken broth/stock
1 cup milk
1/2 cup heavy whipping cream
3 egg yolks, beaten
1 1/2 tsp. paprika
ground black pepper to taste
1/4 Tbsp. hot pepper sauce
2 Tbsp. chopped fresh parsley

In a saucepan, melt butter over medium heat.  Add onions, and saute until golden brown, about 10 minutes.

Stir in flour and salt, mix thoroughly.  Gradually add chicken broth/stock, stirring constantly.  Cover and simmer over low heat for about 10 minutes.

When onions are very tender, stir in milk and cream.  Heat through.  Remove 1/2 cup of soup, and to that add the egg yolks.  Slowly stir egg yolk mixture into soup in pan.  Heat through, but do not allow soup to boil.  Stir in paprika, black pepper, and hot sauce.  When serving, garnish with chopped parsley.

I have more recipes that are great, but I'm now thoroughly sick of typing, so this is whatchya get.  :)


Score!
 
2014-01-16 03:46:00 PM

professorkowalski: Good soup is a oxymoron.


i.imgur.com

Clearly you've never had rabbit stew.
 
2014-01-16 03:52:08 PM

DGS: Score!


LOL  Git you cookin' and eatin'!
 
DGS [TotalFark]
2014-01-16 03:55:15 PM

MIAppologia: DGS: Score!

LOL  Git you cookin' and eatin'!


Ain't gotta tell me twice.
 
2014-01-16 03:59:28 PM
My all time favorite is to get some smoked ham hocks and render them down for the stock. Once you get them simmering for several hours the meat (which there is a surprising amount of) will strip off easily. Add beans. Sometimes I do those 15 bean packages, then add a couple of onions to the pot about 30 minutes before serving.
 
2014-01-16 04:00:47 PM

LlamaGirl: maddman: OOOOH will you share your recipe? I suck at french onion....

I uhm, don't really have one? I kinda just make it.

Beef stock, onions, worchestershire, hot sauce, black pepper, au jus... pretty much all to taste! heh


OK, Take those onions I guarontee, and cut them up jullienne style.
You sautee' them in Butter.
And keep stirring and letting set, and stirring and letting set. Once they are clear, keep cooking them. You want ot caramelize them. get it? Brown sweet, sticky and delish.
Then you put that into a beef stock, you can use Better than bullion if you are not inclined to have a mirepoix in your kitchen.
you boil the beef stock and onions, and toss in a dash of Sherry, and a pinch of black pepper. And pour into a crock pot type bowl, one you can put under the broiler.
You put the cups, bowls on a cookie sheet and put a big crouton on top of each

make the croutons first, cut up some nice crusty bread so you have like 1" slices and punch a circle out of them with a glass upside down, so they just fit in the soup crocks/bowls.
Brush those with garlic butter and dust with Parmesan cheese, and toast both sides like this under the broiler on the cookie sheet. Cool. those are your croutons.

OK, so once you put the cool croutons on the top of the hot crocks full of boiling beef stock sherry and onions, you layer on top some thick slices of Swiss cheese, enough slices so there are no holes. Slide under the broiler and let her go until the cheese is lightly brown, and bubble on top. Slide the cookie sheet out and set it on a thick wooden cutting board as a trivet.

Slide the hot cups/bowls/crocks onto a serving plate with a paper doily under them so they don't slide all over the place.
Serve with a spoon, and a caveat that that farker is very hot.
 
2014-01-16 04:02:06 PM

Epicedion: Whoa whoa whoa. Hoppin John isn't a soup.


It is a sacrament.

Let's see. Black eyed peas.
Ham
pepper
onion.
You can drink it.
 
2014-01-16 04:19:39 PM

Epicedion: maddman: they have recipes and it will make a piping hot soup in like 15 min.  But they are all neon colors and by nature, thin.  THey taste good but need something to keep me from thinking I my drinking my soup.

Why not just nuke a can of V8?

LOL it is a lot like that.....

 
2014-01-16 04:20:09 PM

Old_Chief_Scott: My all time favorite is to get some smoked ham hocks and render them down for the stock. Once you get them simmering for several hours the meat (which there is a surprising amount of) will strip off easily. Add beans. Sometimes I do those 15 bean packages, then add a couple of onions to the pot about 30 minutes before serving.


Isnt' that farking hoppin john?
 
2014-01-16 04:21:15 PM

LlamaGirl: maddman: OOOOH will you share your recipe? I suck at french onion....

I uhm, don't really have one? I kinda just make it.

Beef stock, onions, worchestershire, hot sauce, black pepper, au jus... pretty much all to taste! heh


Thanks


vudukungfu:
LlamaGirl: maddman: OOOOH will you share your recipe? I suck at french onion....

I uhm, don't really have one? I kinda just make it.

Beef stock, onions, worchestershire, hot sauce, black pepper, au jus... pretty much all to taste! heh

OK, Take those onions I guarontee, and cut them up jullienne style.
You sautee' them in Butter.
And keep stirring and letting set, and stirring and letting set. Once they are clear, keep cooking them. You want ot caramelize them. get it? Brown sweet, sticky and delish.
Then you put that into a beef stock, you can use Better than bullion if you are not inclined to have a mirepoix in your kitchen.
you boil the beef stock and onions, and toss in a dash of Sherry, and a pinch of black pepper. And pour into a crock pot type bowl, one you can put under the broiler.
You put the cups, bowls on a cookie sheet and put a big crouton on top of each

make the croutons first, cut up some nice crusty bread so you have like 1" slices and punch a circle out of them with a glass upside down, so they just fit in the soup crocks/bowls.
Brush those with garlic butter and dust with Parmesan cheese, and toast both sides like this under the broiler on the cookie sheet. Cool. those are your croutons.

OK, so once you put the cool croutons on the top of the hot crocks full of boiling beef stock sherry and onions, you layer on top some thick slices of Swiss cheese, enough slices so there are no holes. Slide under the broiler and let her go until the cheese is lightly brown, and bubble on top. Slide the cookie sheet out and set it on a thick wooden cutting board as a trivet.

Slide the hot cups/bowls/crocks onto a serving plate with a paper doily under them so they don't slide all over the place.
Serve with a spoon, and a caveat that that farker is very hot.


......and Thanks!

I will try this very soon.  I made my last french onion in a crockpot and it kind of sucked.  It is not really a set-it and forget-it dish.
 
2014-01-16 04:22:50 PM
My favorite sick time soup was taught to me by a wee Puerto Rican sous chef. He called it "Bring Back the Dead" soup.

It is simple enough to do a la minute. And in fact, it's best done to order, and served immediately.

1t chopped garlic
1T chopped shallot
5-6 peeled and deveined Tiger shrimp
3T chopped fresh tomato
2t fresh chopped parsley
1t crushed red pepper
1 lime--juice and zest from half
1 C chicken stock
Splash of white wine to deglaze pan
Chopped scallion to taste as garnish, and for the onion goodness

Sauté garlic and shallot in light oil for about a minute, the sear shrimp, turn, then deglaze with white wine. Add tomato, chicken stock, lime juice, crushed red pepper, and bring to a boil. When soup reaches a rolling boil, toss in lime zest and parsley, stir for a moment to help release the citrus oils, salt and pepper to taste, and then pour into serving bowl, and garnish with fresh scallion. Done. Cook time is fair quick in a standard sauté pan, and takes less than five minutes.

You have protein from the shrimp and stock, citrus from the lime, and loads of flavor and a scent that will penetrate even the most stubborn of head colds, and enough hot pepper to help penetrate said fog and loosen up stuffy noses. It is also a damn effective hangover cure.

Even on a busy line, the ingredients are easy to have on hand, and it's what I feed waitstaff and cooks alike when they feel under the weather or are just feeling the effects of a bender. It is marvelous stuff.
 
2014-01-16 04:27:44 PM

maddman: flucto: maddman: 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.

I've never even tried to actually cook the soup in mine. But I couldn't make carrot ginger soup, or a dozen others, without it. I love that thing.

they have recipes and it will make a piping hot soup in like 15 min.  But they are all neon colors and by nature, thin.  THey taste good but need something to keep me from thinking I my drinking my soup.



I bought one for my wife for Christmas (wide container) and the soups we've made have been awesome.  I did the potato soup recipe from the book that comes with it and it turned out nice and thick and restaurant quality perfect.

That thing is amazing.  I thought it was going to lift off the first time we took it above 5.
 
DGS [TotalFark]
2014-01-16 04:27:50 PM

hubiestubert: My favorite sick time soup was taught to me by a wee Puerto Rican sous chef. He called it "Bring Back the Dead" soup.

It is simple enough to do a la minute. And in fact, it's best done to order, and served immediately.

1t chopped garlic
1T chopped shallot
5-6 peeled and deveined Tiger shrimp
3T chopped fresh tomato
2t fresh chopped parsley
1t crushed red pepper
1 lime--juice and zest from half
1 C chicken stock
Splash of white wine to deglaze pan
Chopped scallion to taste as garnish, and for the onion goodness

Sauté garlic and shallot in light oil for about a minute, the sear shrimp, turn, then deglaze with white wine. Add tomato, chicken stock, lime juice, crushed red pepper, and bring to a boil. When soup reaches a rolling boil, toss in lime zest and parsley, stir for a moment to help release the citrus oils, salt and pepper to taste, and then pour into serving bowl, and garnish with fresh scallion. Done. Cook time is fair quick in a standard sauté pan, and takes less than five minutes.

You have protein from the shrimp and stock, citrus from the lime, and loads of flavor and a scent that will penetrate even the most stubborn of head colds, and enough hot pepper to help penetrate said fog and loosen up stuffy noses. It is also a damn effective hangover cure.

Even on a busy line, the ingredients are easy to have on hand, and it's what I feed waitstaff and cooks alike when they feel under the weather or are just feeling the effects of a bender. It is marvelous stuff.


Definitely saving this. Not that I have shrimp handy all that often, but this sounds worth it.
 
2014-01-16 04:48:51 PM

Purelilac: Donnchadha: 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.

Half an onion? Half a bay leaf?

The hell is wrong with you?

I'm not making a gallon of soup, FFS. It's like 2 bowls.


One chicken carcass = 2 bowls? You're not helping your case here
 
2014-01-16 04:55:53 PM

maddman: It is not really a set-it and forget-it dish.


Diff betwixt a soup and a stew.

Soups can be labor intensive.
 
2014-01-16 05:04:22 PM
vudukungfu:
Isnt' that farking hoppin john?

We never called it that where I grew up.
 
2014-01-16 05:07:23 PM
Chicken tortilla soup. Making some this weekend.
 
Bf+
2014-01-16 05:07:59 PM
If using beef, sear it lightly, mostly-cook it in the oven, then let it cool overnight before adding it to the soup.  It will retain its shape better.
Unless you prefer finely-shredded string meat, of course.
 
2014-01-16 05:08:31 PM
A good soup is one that comes free with the purchase of a hat.

i1226.photobucket.com
 
2014-01-16 05:09:51 PM

vudukungfu: Old_Chief_Scott: My all time favorite is to get some smoked ham hocks and render them down for the stock. Once you get them simmering for several hours the meat (which there is a surprising amount of) will strip off easily. Add beans. Sometimes I do those 15 bean packages, then add a couple of onions to the pot about 30 minutes before serving.

Isnt' that farking hoppin john?


OK, looked up Hoppin John and it is not Hoppin John because there is no rice in it.
 
Bf+
2014-01-16 05:09:56 PM

Donnchadha: 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.

Half an onion? Half a bay leaf?

The hell is wrong with you?



You forgot:
Simmer for only an hour?
Throw in vegetables and eat it?
Joke of a winter?

/WTH is wrong with you?
 
2014-01-16 05:10:22 PM

hubiestubert: My favorite sick time soup was taught to me by a wee Puerto Rican sous chef. He called it "Bring Back the Dead" soup.

It is simple enough to do a la minute. And in fact, it's best done to order, and served immediately.

1t chopped garlic
1T chopped shallot
5-6 peeled and deveined Tiger shrimp
3T chopped fresh tomato
2t fresh chopped parsley
1t crushed red pepper
1 lime--juice and zest from half
1 C chicken stock
Splash of white wine to deglaze pan
Chopped scallion to taste as garnish, and for the onion goodness

Sauté garlic and shallot in light oil for about a minute, the sear shrimp, turn, then deglaze with white wine. Add tomato, chicken stock, lime juice, crushed red pepper, and bring to a boil. When soup reaches a rolling boil, toss in lime zest and parsley, stir for a moment to help release the citrus oils, salt and pepper to taste, and then pour into serving bowl, and garnish with fresh scallion. Done. Cook time is fair quick in a standard sauté pan, and takes less than five minutes.

You have protein from the shrimp and stock, citrus from the lime, and loads of flavor and a scent that will penetrate even the most stubborn of head colds, and enough hot pepper to help penetrate said fog and loosen up stuffy noses. It is also a damn effective hangover cure.

Even on a busy line, the ingredients are easy to have on hand, and it's what I feed waitstaff and cooks alike when they feel under the weather or are just feeling the effects of a bender. It is marvelous stuff.


Looks tasty.  I will be trying this soon!
 
2014-01-16 05:11:02 PM
 
2014-01-16 05:11:29 PM
Mmmm, love making soup! I love making something hearty like minestrone, and freezing leftovers for later. I got an immersion blender for Christmas, so I've been having fun making some nice blended, creamy (but healthy! soups.

Most recently I made a curried cauliflower soup that is awesome: http://cookieandkate.com/2013/curried-cauliflower-soup/
 
2014-01-16 05:11:55 PM
Go to the butcher and add bones. Not the Star Trek guy, mind you.
 
Bf+
2014-01-16 05:12:41 PM

UDel_Kitty: Mmmm, love making soup! I love making something hearty like minestrone, and freezing leftovers for later. I got an immersion blender for Christmas, so I've been having fun making some nice blended, creamy (but healthy! soups.

Most recently I made a curried cauliflower soup that is awesome: http://cookieandkate.com/2013/curried-cauliflower-soup/



uh, so that looks way awesome.
Sold.
 
2014-01-16 05:13:31 PM
This is really, really simple and quick

Leek and Rice (adapted from the Frugal Gourmet)

2-3 medium leeks, cleaned well and sliced into 1/4 inch rings. Use as much of the greens as are tender
1 quart chicken stock
1/4 cup uncooked rice or 1/2 cup leftover cooked rice

Sweat the leeks in butter until they soften.  Pre-heat the chicken stock and add to the leeks.
Cook over medium heat for 15 minutes.
If using uncooked rice: add, reduce heat to a simmer, cover, and cook 20-25 minutes.
If using cooked rice: reduce heat to a simmer, cover and cook 10 minutes. Then add rice and cook 5 more minutes.

Add a couple twists of black pepper and serve.
 
2014-01-16 05:13:53 PM
I like to make chowda, here is what it look like as it just get started:

img.fark.net

That is cod, lobsta and little neck chowder.

\New England Expat
 
Bf+
2014-01-16 05:16:38 PM
Carrots,
Chicken Broth
Ginger,
1 tbs Butter,
Blender,
Glance briefly at turmeric.

Serve cold.
 
2014-01-16 05:17:11 PM
Simplicity... When I don't feel well, my wife makes Chicken Noodle soup, and all it really is is chicken, broth, noodles and veggies, but it's awesome. She can still whip up a batch within about 1/2 an hour because it really is pretty simple. Thick noodles though, like homemade egg noodles, that's important.

Of course, she also learned this kick ass Thai Curry soup that is pretty easy and absolutely phenomenal...
 
2014-01-16 05:20:38 PM
Split pea w/ Polish Kielbasa

1 bag split peas
1 pound real polish Kielbasa
4 cups vegetable broth
4 cups chicken broth
4 cups water
2 chicken or vegetable bullion cubes
2 bay leaves
1 small onion, diced
1 celery stack, chopped
1 carrot, sliced
2 tsp minced garlic (~ 2 cloves)
1/4 tsp marjoram
1/2 tsp black pepper

Toss everything into a slow cooker.  Let cook on low for 8 hours+.  Serve with crusty bread.  Delicious
 
2014-01-16 05:21:24 PM
This thread is not a bookmark.  Not.  At.  All.
 
2014-01-16 05:21:41 PM
s3.amazonaws.com
Whoa, whoa, whoa. There's still plenty of meat on that bone! Now you take this home, throw it in a pot, add some broth, a potato....Baby, you've got a stew going!
 
2014-01-16 05:22:52 PM
Chicken Curry Corn Chowder:

Ingredients:
1 whole chicken (no neck or giblets)
As needed: water

Sachet:
3-4 black peppercorns, crushed
2 sprigs of thyme, or ½ tsp dried thyme
4-5 parsley stems
½ bay leaf
As needed: Cheesecloth

6-8 oz large diced mirepoix (50% onion, 25% carrot, 25% celery)

2 Tbls butter
2-3 oz Very Small(brunoise if you want to be anal) diced mirepoix (50% onion, 25% carrot, 25% celery)
1 large peeled potato, 1/4 inch dice
1 can corn kernels

Seasonings:
2 tsp curry powder
1/4 cup chopped cilantro
To Taste: Salt and pepper

Roux: ¼ cup flour and ¼ cup butter (4 Tbls each)

1) Cut out a pouch of cheesecloth for the sachet.  Put sachet ingredients inside and tie closed with butcher's twine and set aside.
2) Fabricate the chicken (cut off the legs and thighs and set aside.  Cut off the breasts from the chicken and put into freezer for later use.  Cut the bones out of the legs/thighs/wings and set the meat aside for use in the chowder. Cut as much meat from the chicken carcass as possible.  Keep all the meat in a bowl in the refrigerator.  This will be used later. Put all bones and the leftover chicken carcass into a stockpot.)

3) Fill the stockpot with water to 1 inch higher than the bones sit in the pot.  Bring to a simmer to start the stock.  Simmer chicken bones for up to 4 hours, skimming scum from the top of the stock as needed.
4) While the chicken bones are simmering, cut up the onion, carrot and celery for both the small and large mirepoix.  Set the small mirepoix aside for later.

5) Half an hour before the stock is going to be completed, add the sachet and the large mirepoix.  Simmer until completed.  (side note here: most people in the foodservice industry believe that you need to add the mirepoix in about halfway through the cooking of the stock, or about 2 hours before it is done.  They are wrong.  When you do that, you actually cook the flavor out of the vegetables and into the air.  When you add the aromatics with about 30 minutes to go you get the maximum amount of flavor from them...I have been involved in taste tests that prove this is the case)

6) Once the stock is ready, strain the stock, throwing away the bones, mirepoix and sachet.  Clean out the pot used to make the stock with a paper towel.  Degrease the stock if needed.

7) Once pot is cleaned, put back on the stove at a medium heat.  Add the 2 Tbls of butter.  Once butter is melted, add the small mirepoix and sweat for 3-5 minutes.

8) Once finished sweating the small mirepoix, add the chicken stock back to the pot.  Bring up to a simmer, and add the chicken meat to the simmering stock.  Let simmer for 2-3 minutes, then add the diced potatoes to the pot.  After you have added the potatoes, melt the butter for the roux at a medium heat.  Once the butter is melted, add the flour to the butter, stirring continuously.  Make a blonde roux, stirring it constantly to get all the flour dissolved in the butter.

9) Continue simmering the chicken for 7 more minutes (9 total), or however long you need to simmer until the chicken is almost cooked through. Then, add the can of corn kernels, cilantro, curry powder and salt and pepper while continuing to simmer for at most 3 more minutes.  Check for seasoning until the flavors are right.  Add whatever is needed to balance out the flavors.  Once the flavors are balanced and the 3 minutes are up, add the roux to the soup, stirring continuously.  You should see the soup thicken.

10) Serve hot with cornbread.

 You're welcome
 
2014-01-16 05:23:16 PM
This is my kids' favorite soup of all.  In cold weather I make it two or three times a month.  It can be made in a slow cooker if you're not home during the day but it's better if you can baby it along and adjust the seasoning as you go.

Potato Leek Soup
  2 leeks
  1 medium  sweet onion
  1 large  russet potato -- peeled and diced
  3 large  white potato -- peeled and diced (Yukon Gold)
  1 stick  butter
  4 cups  chicken stock
salt -- to taste
white pepper -- to taste

Melt butter in stock pot
Trim and chop leeks and onions
Sweat leeks and onions in melted butter until translucent (10 minutes)
Add diced potatoes
Saute until potatoes are softened (about 5 minutes)
Add chicken stock
Simmer at least 2 hours, adjusting seasoning as necessary
Puree with immersion blender or food processor
Serve with fresh chives
 
2014-01-16 05:23:47 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


caramelizing onions is easy, slice with v cutter into  a crock pot. little butter, olive oil and a tablespoon of balsamic vinegar. If storage onions rather than sweet a little brown sugar. Done
 
2014-01-16 05:24:45 PM
I make a killer potato leek soup. I also make the best borscht a non-Russian could possibly make, but I don't know if that counts as soup, since it's not called soup. Is it more like stew? Can we talk about stew in this thread? Or chowdah? Is there a consensus on this?
 
2014-01-16 05:25:54 PM
Loooove a good tortilla soup in cold weather. It's highly variable though. Some restaurants have an amazing, well-rounded and viscous gold. Some restaurants that are otherwise good seem to make it by throwing all the primary ingredients in a pot of water and leaving it at that.

Haven't been able to nail down a good home recipe yet, the closest I get is a chunky stewy mess that's good but not really homogenized at all.
 
2014-01-16 05:25:56 PM

Old_Chief_Scott: vudukungfu: Old_Chief_Scott: My all time favorite is to get some smoked ham hocks and render them down for the stock. Once you get them simmering for several hours the meat (which there is a surprising amount of) will strip off easily. Add beans. Sometimes I do those 15 bean packages, then add a couple of onions to the pot about 30 minutes before serving.

Isnt' that farking hoppin john?

OK, looked up Hoppin John and it is not Hoppin John because there is no rice in it.


It's not a soup, but to avoid confusion...

My Hoppin John recipe (or as close to it as I can write down):

1lb dried black-eyed peas, soaked in water overnight (you can also do the trick where you cover them with water and boil them, then reduce to simmer for about an hour)

1 large-ish yellow onion, diced

Several pieces of bacon (4 or 5 strips), or jowl bacon, diced (or at least cut into small strips)

Chicken stock

Black pepper

--

Fry the bacon in a dutch oven until nice and crispy, getting a little bit of nice bacon fond in the pot. Set aside the bacon and remove all but a tablespoon or so of the fat. Saute the onion in the fat. Diced bell pepper isn't a sin. Garlic is always good, too. Deglaze with a bit of the chicken stock, then add the beans. Add enough stock so you can see it in the beans, but not so much that they're covered or soupy. This takes a bit of practice, but you can always shoot a little low and add more as it cooks to get the right consistency (which is soft and not dry, but not watery).

Season heavily with black pepper. Pepper is a primary flavor in hoppin john. Add a dash of cayenne if you like things a little spicy, but don't go overboard.

Bring to a simmer. Stir in about half of the crispy bacon. Cover and simmer. Make sure it's not getting dry by adding some chicken stock if it needs it, you don't want to burn anything here.

Continue simmering for at least an hour. Stir during this process, taste, adjust seasoning.

Serve over white rice, or mix the rice in. The beans should be a little saucy, and the rice will cut the richness, so don't go overboard on seasoning the rice beforehand or fancying it up with more stock. Top with a little bit of the remaining bacon and maybe some green onion if you like. Chopped parsley never hurts.
 
2014-01-16 05:26:21 PM
lots of meat
 
2014-01-16 05:26:32 PM
I like to add a quarter cup of uncooked basmati rice 30 minutes before the soup is done. A quarter cup is more than enough. It swells.

If I have butt ends of vegetables I can't use, I toss a few of them in boiling water, let them boil for a few minutes, then take them out and start making soup.

It's like a bouquet garni but without strings. Plus I don't tend to use herbs--mostly asparagus or spinach ends, leek greens, etc.
 
2014-01-16 05:26:37 PM
Water. You can't make soup without it.
 
2014-01-16 05:26:58 PM
and wiskey
 
2014-01-16 05:27:01 PM

Captain James T. Smirk: I make a killer potato leek soup. I also make the best borscht a non-Russian could possibly make, but I don't know if that counts as soup, since it's not called soup. Is it more like stew? Can we talk about stew in this thread? Or chowdah? Is there a consensus on this?


That was going to be my next submission here.  Nothing like hot beet soup with sour cream and rye bread.
 
2014-01-16 05:27:29 PM
Anyone with a molecule of Greek ancestry is about to spit and curse my name, but this is my easy version of avgolemono.  I travel a lot and spend weeks at a time in tiny hotel rooms with barely adequate kitchens.  I needed a way to make this that I could do while on the road.

Avgolemono Soup

  2 tablespoons  olive oil
   1 cup  onion -- chopped
  5 cups  chicken stock
  1 cup  water
  1/2 cup  orzo -- cooked
  1 pound  boneless skinless chicken breast -- chopped
    salt - to taste
  3 tablespoons  lemon juice
  3 eggs


Sweat onion in olive oil until translucent
Add stock, water, onions and orzo to a stock pot and bring to a low simmer
Add chicken and simmer until chicken is cooked through
Test the broth for salt, seasoning as needed
In a heatproof mixing bowl, whisk eggs until yolks lighten in color
Add lemon juice to eggs while whisking
Slowly temper eggs by adding a ladleful of hot broth while whisking.
Remove soup from heat, whisk egg mixture into soup
Serve immediately
 
2014-01-16 05:30:42 PM

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


Up until a few weeks ago, I would have had no clue what this meant.
 
2014-01-16 05:31:39 PM
Slow cooker soups are the savior of family weeknights when everyone is in and out of the house on their own wild and crazy agendas.  Everyone can just get a bowl of hot soup when they slow down enough to notice they're hungry.

Slow Cooker Enchilada Soup

4 boneless skinless chicken breast, chopped
2 bell pepper, seeded and chopped
2 cloves garlic, minced
3 zucchini, peeled, seeded and chopped
2 cans black beans, drained and rinsed
2 cans enchilada sauce
4 cups chicken stock
1/4 cup masa corn flour
1 1/2 cups water

Add everything to slow cooker and cook on low for 8 hours.
Serve with tortilla chips, shredded cheese, salsa, etc.
 
2014-01-16 05:31:50 PM

AngryDragon: Captain James T. Smirk: I make a killer potato leek soup. I also make the best borscht a non-Russian could possibly make, but I don't know if that counts as soup, since it's not called soup. Is it more like stew? Can we talk about stew in this thread? Or chowdah? Is there a consensus on this?

That was going to be my next submission here.  Nothing like hot beet soup with sour cream and rye bread.


As offensive as it may be to purists, I don't add the sour cream dollop after it's done, at least not on my own bowl. I can't stand the stuff. However, I totally agree on the rye bread. There's a bakery near here that makes a really delicious rye, I always buy a good-sized loaf when I make borscht, and while I'm eating I just tear chunks out of it like a savage.
 
2014-01-16 05:33:53 PM
Portuguese Caldo Verde

This is best if you can make it with homemade portuguese sausage - longaniza, which are skinny and have extra rosemary.  If you can't find longaniza, then use a chicken&garlic sausage or a sweet italian sausage, and put 1/2 tsp dried rosemary in the broth.

1/2 pound sausage, sliced on the diagonal about 1/4" thick.
1 onion, diced
1 pound kale, stemmed, washed, and chopped
3 quarts chicken stock
2 cans white beans (drained and rinsed), or 1 cup dried white beans cooked until al dente, then drained and rinsed (the easiest way to do this is overnight in a slow-cooker)
1 carrot, peeled and sliced thin
4 cloves garlic, crushed

Preheat the chicken stock
In a frying pan, saute the sausage slices in a little olive oil until they are just starting to brown.
Meanwhile, in a large soup pot, sweat the onion and carrot in olive oil until they start to soften.
Transfer the sausage to the soup pot, and add the stock and beans.
In the frying pan, cook the kale and garlic in small batches in olive oil, just until the kale turns bright green. Do not let the garlic scorch!
Transfer each batch of kale & garlic to the soup pot.
After everything is in the soup pot, turn the heat down to a simmer, cover loosely, and cook about 45 minutes. Keep your eyes on it that it doesn't boil strongly.  Don't overcook, as the kale will lose it's color and texture.
Serve hot with some crusty bread.
 
2014-01-16 05:34:28 PM
I make a handful of soups during the winter.

Chicken or turkey noodle with drop dumplings

Roasted butternut squash

Roasted vegetable

Split pea and ham

Buffalo cauliflower

French onion

Potato leek
 
2014-01-16 05:36:01 PM
My all time favourite soup.

BANH PHO BO (BEEF NOODLE SOUP)

 Recipe By     :
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Meats

   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lg           Onion
    1       tb           Peanut oil
    5       lb           Beef & chicken bones, meaty
                         -combination
    4                    Ginger slice -- julienned
    2                    Carrot -- julienned
    1       sm           Cinnamon stick
    1                    Star anise
    2                    Cloves, whole
    1       t            Peppercorn, black -- whole
    2                    Garlic clove -- smashed
      1/2   lb           Fresh bean sprouts
      1/2   lb           Beef sirloin -- sliced very
                         -thin across grain, bitesize
    1                    Scallion -- finely sliced
      1/4   c            Cilantro -- chopped
    4                    Chiles serranos -- sliced
                         -(wimps only devein them)
    2                    Lime -- cut into wedges
    8       oz           Rice sticks, soaked in hot
                          -- water for 30 minutes
                          -- drained
    3       tb           Nuoc mam
                         Fresh black pepper to taste

   Slice 2 of the onions into 1/4 inch slices. Heat 1
   Tbsp oil in a frying pan. Add the sliced onion, and
   cook, stirring, until the outside has browned. Remove
   and drain. Slice the remaining onion into paper-thin
   slices and set aside.

   Rinse the bones and place in a stockpot. Cover with
   cold water. Bring slowly to a boil. Reduce heat and
   simmer, uncovered. For a clear broth skim off foam.
   After 10 - 15 minutes, add browned onion and ginger,
   carrots, cinnamon, cardamom, star anise, cloves,
   garlic and peppercorns. Bring to a boil. Simmer the
   stock, partially covered for 6 to 12 hours, skimming
   regularly. If necessary add more water to keep the
   bones covered. Strain the stock, skim off, and discard
   any fat.

   At serving time, arrange the sliced beef on a platter.
   Garnish with reserved white and green onion. On
   another platter, arrange the bean sprouts, coriander,
   chiles and limes. Meanwhile, plunge the rice sticks in
   boiling water to heat. Drain. Place equal portions in
   each soup bowl. Cover to keep warm. Heat beef stock to
   boiling. Season with fish sauce and pepper. Pour into
   a soup tureen or chafing dish. At the table, place the
   soup on a portable warmer to keep hot. Offer each
   guest a bowl of warm rice noodles. Each diner adds
   some beef and onion to a bowl. Ladle the hot stock
   over the meat, stirring to cook the meat. Add the bean
   sprouts, coriander, chiles, and lime to taste. Enjoy
   with chopsticks and a soup spoon.

   Optional: pass fresh basil leaves, coriander,
   additional chilies, fish sauce and ground peanuts at
   the table.
 
2014-01-16 05:37:29 PM

Captain James T. Smirk: I make a killer potato leek soup. I also make the best borscht a non-Russian could possibly make, but I don't know if that counts as soup, since it's not called soup. Is it more like stew? Can we talk about stew in this thread? Or chowdah? Is there a consensus on this?


The Russians are funny about soup names.  Russian cabbage soup (schee) is not soup either, it's schee.  I think it's really a cultural-historic thing, not anything with a culinary basis.  They lived on schee and borscht so much that those things just became a category unto themselves.
 
2014-01-16 05:37:35 PM
OK. One large can Progresso or Campbells tomato soup. The fancy stuff. Throw in one can diced potatoes. Drained. Now add about 10 to 12 ounces of canned clams. Do not drain the clams. Add some Old Bay. Simmer till it thickens add some salt and or pepper to taste and don't forget the Goldfish crackers.
 
2014-01-16 05:38:02 PM
My new favorite soup is

1 lg sweet onion, rough chop
2-4 cloves of garlic, smashed
2 T olive oil

Sautée

Add 1 lg bunch of kale, stemmed
1 container of baby spinach
Bunch of broccoli florets, stems if you like
1 celery heart, rough chopped
Handful each of fresh parsley & mint

Stir and let wilt a bit, cover with water, add salt to preference and let simmer till purée-able. Purée with immersion blender. Add a can of unsweetened coconut milk (full or low fat, whatever you like), salt and pepper if needed.

Really yummy. I likes garlic, so I make mine with 4 cloves.
 
2014-01-16 05:39:36 PM
Damn, now I need borscht. I hate these threads, they always make me hungry for things I don't have the ingredients to make.
 
2014-01-16 05:39:42 PM

Mirrorz: 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.





That made me throw up in my mouth a little for some reason
 
2014-01-16 05:39:59 PM
No soup with this heat in California. But I do like a good homemade chicken soup as others have described.
 
2014-01-16 05:41:04 PM

Roasted red pepper and smoked gouda soup.



6 red peppers roasted under a broiler
1 medium can crushed roasted tomatoes
1 small onion and 1 clove garlic minced and sauteed in a little olive oil
chicken stock
salt
pepper.

blend and throw into a sauce pan, then take smoked gouda and chop it up in a food processor until it's just little bits and sprinkle into the soup a little at a time.
 
2014-01-16 05:41:14 PM
I personally love the cheap-ass/easy/fast clam chowder I make when I'm missing Rhode Island..it's not sexy homemade chowda but it suffices.
Sautee 1/2 cup chopped onion and 1/2 cup chopped celery in some butter.
Add in 1 can of condensed New England clam chowder, 1 can cream of potato, 1 can cream of celery, 6.5oz can chopped clams, and 4 cups half & half.
Throw in 2-3 chopped, parboiled potatoes, then add a buttload of black pepper(that's what I do anyway). Let it heat through until it only just starts to simmer. Aww yeeah. Freezes well, too.
 
2014-01-16 05:41:53 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.


Ran across this a few weeks back.  Now if only there was a reliable source of chicken feet closer than an hour's drive from my house...
 
2014-01-16 05:42:10 PM
Rice is a great base in a soup: it gives body and texture.  Here's a good use of it:

CREAM OF CARROT SOUP

8 carrots, sliced (2 cups)
2 medium onions, sliced
3-4 stalks celery sliced, with leaves
3 cups chicken stock
2 tsp. salt
pinch cayenne
1 cup cooked rice
1 ½ cup milk

Place carrots, onion, celery and 1 cup chicken stock in saucepan.  Bring to a boil, cover, and reduce heat.  Simmer 15 minutes.
Transfer above ingredients to food processor.  Add salt, cayenne and rice.  Process with metal blade on high until mixture is very smooth.  Remove to pan and blend in remaining stock and milk with wire whisk.  Heat to serving temperature.

Serves: 8

With samosas, you have a perfect meal!
 
2014-01-16 05:46:11 PM
Oh, and here's a trick for July and August when you have zucchini coming out your ears.

Quarter, seed, and grill those leftover squash. Grill a couple of onions too.

Let them cool, then throw them in a blender or food processor with some cold water and puree.  Freeze in 2-cup portions.

When you're ready to make vegetable soup in the winter, combine that puree with stock and you have a great soup-starter.
 
2014-01-16 05:46:50 PM
 
2014-01-16 05:47:37 PM
Onion Soup

3 Tbs butter
3 Tbs flour
3 onions sliced thin
1 qt beef stock
1 bay leaf
1 tsp sage
1 cup vermouth
1/2 cup brandy (optional)
1 tsp salt
1/2 tsp sugar

dry bread rounds, emmenthaler cheese, parmesan cheese

saute the onions and sugar in the butter until golden brown (the longer this takes the better so adjust heat accordingly)
add salt and flour
reduce heat a bit; whisk sauteed onions in the flour until the flour is well-blended
add stock, bay, wine, and sage
bring to a boil then reduce heat until it simmers
put rounds of bread into a baking dish with emmenthaler
add soup to baking dish
sprinkle with parmesan
put soup dish under the broiler until the parmesan lightly browns
serve with a couple of tsp of brandy in each bowl (optional)
 
2014-01-16 05:48:14 PM
Butternut Squash Soup

1 butternut squash, diced
1 big onion, chopped
1 big can small white beans.  Whatever you like.  Drain and rinse.
couple stalks of leftover celery and/or carrots and/or a red pepper, if you have them, diced
1 pound sweet italian sausage, browned.
1 quart chicken broth
2-3 bay leaves
black pepper to taste

Brown the sausage.  Really brown.  Pretend you're making crispy bacon brown.  If you had to buy links, peel off skin and flatten them in the pan when you brown them.  Drain well.  Cut up into small pieces if necessary.

Sweat onion in stew pot in a little oil.  Then dump everything into the pot and bring to boil, then down to simmer.  Simmer for 20-30 min until squash is tender.  Serve with crusty bread.  Garlic bread even better.

If you want a more developed flavor, add everything EXCEPT the squash and simmer 30 min.  Then add squash and simmer another 20 or so.
 
2014-01-16 05:50:42 PM

hubiestubert: My favorite sick time soup was taught to me by a wee Puerto Rican sous chef. He called it "Bring Back the Dead" soup.

It is simple enough to do a la minute. And in fact, it's best done to order, and served immediately.

1t chopped garlic
1T chopped shallot
5-6 peeled and deveined Tiger shrimp
3T chopped fresh tomato
2t fresh chopped parsley
1t crushed red pepper
1 lime--juice and zest from half
1 C chicken stock
Splash of white wine to deglaze pan
Chopped scallion to taste as garnish, and for the onion goodness

Sauté garlic and shallot in light oil for about a minute, the sear shrimp, turn, then deglaze with white wine. Add tomato, chicken stock, lime juice, crushed red pepper, and bring to a boil. When soup reaches a rolling boil, toss in lime zest and parsley, stir for a moment to help release the citrus oils, salt and pepper to taste, and then pour into serving bowl, and garnish with fresh scallion. Done. Cook time is fair quick in a standard sauté pan, and takes less than five minutes.

You have protein from the shrimp and stock, citrus from the lime, and loads of flavor and a scent that will penetrate even the most stubborn of head colds, and enough hot pepper to help penetrate said fog and loosen up stuffy noses. It is also a damn effective hangover cure.

Even on a busy line, the ingredients are easy to have on hand, and it's what I feed waitstaff and cooks alike when they feel under the weather or are just feeling the effects of a bender. It is marvelous stuff.


Saving this one.  It sounds delicious, and it's something I can do while traveling--all of the ingredients look easy to come by.
 
2014-01-16 05:54:35 PM

Seacop: Roasted red pepper and smoked gouda soup.

6 red peppers roasted under a broiler
1 medium can crushed roasted tomatoes
1 small onion and 1 clove garlic minced and sauteed in a little olive oil
chicken stock
salt
pepper.

blend and throw into a sauce pan, then take smoked gouda and chop it up in a food processor until it's just little bits and sprinkle into the soup a little at a time.


I am going to eat this.

Yes. Yes I am.
 
2014-01-16 05:54:55 PM
I really really want to make and try Burgoo. Seems like all the recipes I find make like 10 gallons though. Don't need that much, obviously.
 
2014-01-16 05:55:22 PM
Open a can of Progresso, put it in a microwave safe bowl, nuke for 2 minutes and enjoy with some crackers or garlic bread.

/seriously though their Chicken Pot Pie soup is pretty decent.
 
2014-01-16 05:55:37 PM
My wife makes an awesome tortilla soup.

No, I don't know how she makes it.

/this is a bookmark.
 
2014-01-16 05:59:27 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.


damn, didn't expect to find my recipe so soon in this thread.

rotisserie chicken carcass (I'm partial to the seasoned rotisserie chicken)
3 carrots
3 celery stalks
hot sauce
one package of Success rice (or any kind of rice that boils in ~ 10 minutes)
Swanson chicken stock, maybe 2 boxes will do.  Reduced sodium products can be used if you're queasy about salt intake

Boil the carcass, I used to employ plain water.  Next time I do it, I'm using chicken stock instead of water, though.  Simmer for an hour.  Let it cool for a couple, three hours (I can handle hot stuff but not greasy hot liquids.)  Strain.  Pick the meat off the bones, set aside.  Chop up 3 peeled carrots and 3 celery stalks, set aside.  Bring broth to boil, put in veggies. after 10 minutes, put in success rice and cook 10 more minutes.  Veggies should be al dente and rice cooked perfect.  Add chicken and several drops of favorite hot sauce.

Mmm, now I'm hungry
 
2014-01-16 06:01:40 PM

maddman: I make a lot of soup

Use stock instead of lots of water


THIS.  Homemade stock will contain a fair amount of gelatin, which both thickens the soup and gives it great mouthfeel.  I go so far as to use beef bone broth (like stock, but simmered for 24 hrs) to maximize the gelatin and minerals) in recipes that call for beef stock.For some quick gelatin, add 1-2 chicken feet (found at Asian grocery stores) to the soup as it cooks.
 
2014-01-16 06:03:28 PM
Go-to: Campbell's cream of mushroom soup. Shut up.

With accompaniment: tomato soup/or bisque (with obligatory grilled "cheese" (Kraft) sandwich).

Warm up after being out in the cold: potato soup, thick.

I dig my mom's potato soup with ribals (or however they're spelt).
 
2014-01-16 06:05:03 PM
I'm trying to learn how to make soups.
I've been happy with my results with butternut squash, french onion, and tomato basil soups.
Still having trouble with lighter soups, though.  My chicken noodle was bullshiat.
 
2014-01-16 06:05:26 PM
media.tumblr.com
 
2014-01-16 06:05:52 PM
Silly question: these threads pop up routinely; has anyone tried another Farker's recipe? Success? "OMGhowcouldyoueatthis?" Does anyone compile a book of "The Best of Fark Food Threads" recipes?
 
2014-01-16 06:05:55 PM
My new soup this winter is Giadia DeLaurentiss' winter minestrone soup, made with beef bone broth (see comment above), grated parmesan (economical) and sweet potato instead of russet potato to lower the carb count and provide a slightly sweeter flavor.
 
2014-01-16 06:08:03 PM
Does chili count as a soup?
It does in one my Junior League of Denver cookbooks.
 
2014-01-16 06:08:16 PM
French Onion Soup

5 lbs. onions
1/2 cup butter (1 stick)
1 1/2 t. pepper, freshly ground
2T. Paprika
2 bay leaves
7 (16 oz.) cans beef broth, divided  (I use Better than Bouillon for the beef broth)
1 c. dry white wine
3/4 c. all purpose flour
1 baguette
Swiss cheese

Peel onions and slice 1/8" thick.
Melt butter in a 6qt. or larger stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally.
(The long cooking time makes them mellow and sweet.) Stir in pepper, paprika, and bay leaves, sauté over low heat 10 minutes more, stirring frequently.
Pour in 6 cans broth and wine. Increase heat and bring to a boil.
Dissolve flour in 1 remaining can of broth. Stir into boiling soup.
Reduce heat and simmer for 2 hours.  Cool and refrigerate overnight.
Reheat soup and pour into ovenproof crocks. Top with slice of baguette and Swiss cheese.  Place under broiler until cheese is melted. Serve.
 
2014-01-16 06:09:37 PM

ArcadianRefugee: Silly question: these threads pop up routinely; has anyone tried another Farker's recipe? Success? "OMGhowcouldyoueatthis?" Does anyone compile a book of "The Best of Fark Food Threads" recipes?


I have. It was last year and some kind of crock pot think. Can't remember exactly and unfortunately didn't save it. I do remember it was awesome though.

/wish I could remember and find it again
 
2014-01-16 06:17:00 PM
My favorite chicken soup:

2 T. Butter or extra virgin olive oil
2 cups celery, chopped.
2 cups yellow onion, chopped
2 cups carrot, chopped
2 T. garlic, minced
1 cup green pepper, chopped
2 cups russet potato, peeled and chopped
1 can stewed tomatoes, chopped
1 whole chicken, rinsed and innards removed
1 cup ditalini pasta
Water
Pinch of fresh chopped rosemary
Salt & pepper to taste

Heat butter/oil in a large pot over medium-high heat until shimmering and add celery, onion, carrot, and garlic.  Stir well, cover and let cook until vegetables start to become translucent.  Add green pepper, potatoes, tomatoes, stir well to combine, and set whole chicken on top.  Add water to 1" below the top of the chicken.  Cover and bring to a boil, reduce heat to simmer until the chicken is fully cooked through.  Remove chicken from pot and set aside, uncovered, to cool, and turn the heat back up to medium-high, uncover, and let boil.  Once the chicken cool enough to handle (but still warm) remove wings, legs, thighs, breasts, and oysters, picking meat from all and setting aside on a plate.  You can shred the meat by hand or chop it up (I prefer shredding into 1" long thin pieces).  Discard skin and bones.  Before adding the chicken to the soup, partially mash the vegetables in the pot with a potato masher to thicken.  Add chicken, rosemary, salt & pepper to taste, and ditalini.  Remove from heat and set aside covered; the pasta will absorb some of the water.

As an aside, one of my favorite things to do with this soup is to make little heaps of shredded parmesean and romano cheese on a greased cookie sheet, bake it until they are melted and slightly crispy, and put the flat cheese "chips" at the bottom of a bowl before covering with hot chicken soup.
 
2014-01-16 06:24:42 PM
Passed on by a co-worker.  I roasted the butternut instead of using microwave - gave it a whole different dimension.

Butternut Squash Soup

Ingredients
2½ pounds butternut squash, peeled, seeded, and cut into 2-inch chunks (about 7 cups )
2 tablespoons unsalted butter
1 leek, white and green parts only, quartered lengthwise, sliced thin, and washed thoroughly (about 1½ cups )
Salt and pepper
4 cups vegetable broth
1 - 2 cups water
2 sprigs fresh thyme
1 bay leaf
pinch cayenne pepper
Sour cream

1. Place squash in bowl, cover, and microwave until paring knife glides easily through flesh, 14 to 18 minutes, stirring halfway through. Carefully transfer squash to colander set in bowl (squash will be very hot ) and drain for 5 minutes; reserve liquid.

2. Melt butter in Dutch oven over medium-high heat. Add squash, leek, and 1 teaspoon salt; cook, stirring occasionally, until squash pieces begin to break down and brown fond forms in bottom of pot, 10 to 13 minutes.

3. Add 2 cups broth and scrape bottom of pot to loosen and dissolve fond. Add remaining 2 cups broth, reserved squash liquid, 1 cup water, thyme sprigs, bay leaf, and cayenne. Increase heat to high and bring to simmer. Reduce heat to medium and simmer until leeks are fully tender, 6 to 7 minutes.

4. Remove and discard bay leaf and thyme sprigs. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Return soup to clean pot and bring to simmer, thinning with up to 1 cup water to desired consistency. Season with salt and pepper to taste; serve with dollop of sour cream.
 
2014-01-16 06:25:07 PM
Soak two cups of soldier beans overnight.
Simmer a small to medium picnic shoulder for a couple of hours with a couple of bay leaves. Remove. Skim most of the fat and use for whatever. Add a couple of crushed chopped garlic cloves, a couple each of carrots and onions, celery if desired. Add drained beans, cover and simmer. In the meantime, cut sandwich slices from the picnic shoulder, leaving whatever seems right to go back into the soup. Course chop ham left over and add. Season with black pepper. The longer it simmers the thicker it will get as the beans break down. If the soup is too salty, peel and quarter a large potato and add while simmering. Serve with Italian bread.
 
2014-01-16 06:33:04 PM
I've got two go to soups, depending on what's in the pantry:

LoneCoon's French Onion Soup:
2.5lbs Onions
2 tsb butter
1/4 Cup flour
1 tsp sugar
2 quarts beef stock/ bullion
French bread
Mild White cheese (Provolone, Groue, etc)

French or ring your onions,
Sweat your onions in butter for at least 20 minutes in a covered dish.
Add flour and sugar to onions, mix vigourously.
Add 2 quarts stock / bouillon, simmer for 1 hour.
Before serving, toast bread, and break into chunks.
Top with cheese and Broil for 3 minutes.

And the other is Alton Brown's Potato Leek Soup
 
2014-01-16 06:33:48 PM
One way I found to doctor up store bought chicken broth:
1)      Heat 1 or more quarts of chicken broth in a pot to simmering.
2)      Add Chicken bones from last night's chicken. Leave the tendons, cartilage and other connecting tissue on.
3)      Add 10-20 whole peppercorns
4)      Smash a couple cloves of garlic with your knife, peel away the paper and toss them in
5)      Add any non-leafy veggies that are on the verge of getting tossed out. Semi-limp celery, carrots, parsnips, etc.
6)      Add a cup or two of water

Simmer for 45 minutes, strain out the solids and use the broth for anything  that calls for Chicken Stock. The broth will be richer, thicker, and the color much deeper yellow. All from simmering with stuff I was probably going to throw away anyway!
 
2014-01-16 06:34:06 PM
A good way to make some excellent stock when using carcass/bones is to let it boil for a few hours, adding water every once and awhile. When the broth turns cloudy, that's when you have all the treasure out of the carcass, especially with poultry. Add some celery, an onion, a carrot, and some thyme during the boiling, and you'll have a badass stock.

/can't wait to make some chowder this weekend, or maybe some potato onion cream soup
//maybe Moravian poultry pie if I feel really ambitious!
///yummmm!
 
2014-01-16 06:37:03 PM
Roasted Garlic and Onion Soup
2heads of garlic, roasted
6 onions, sliced
1 bottle of beer - some for you, some for the soup
2tsp thyme
Salt & pepper
Heavy cream

Roast your garlic in the oven.  When that is done, slice and sauté the onions in a little butter and olive oil, until soft and clear.  Deglaze your pan with what's left of the beer you're drinking. Add the roasted garlic, thyme, and 3 or 4 cups of heavy cream.   Reduce for a few minutes, and add salt and pepper to taste.  Open another beer, get a nice baguette, and strap on the feed bag
 
2014-01-16 06:38:46 PM
Three of my favorite soups:

Pumpkin Curry Soup
(This one was given to me by a friend and it changes a little every time I make it but it's always good and I make it at least once every fall)

1 medium onion, chopped
1 big and one little can of pumpkin puree
1 box of swanson's broth
1 or 2 cans of coconut milk (depending on how much coconut flavor and fat you want)
1/2 cup??? of sour cream or plain yogurt (I actually have NO CLUE how much of that I add, but it is HUGELY important for the savory tang)
1/4 cup honey (this is very much to taste)
Curry powder, I like some of the Pakistani mixes I got from my roomie in college, thai curry paste works well for some heat, too, but it doesn't have as many complex flavors as Paki/Indian curries.
Garlic: lots, I use granulated when I don't have fresh or am lazy (most of the time)
Pumpkin pie spice, or your preferred mix of cinnamon, ginger, nutmeg +/- cloves
2-3 tbspn of peanut butter.
I use soy for salting and lemon or lime juice if I need some last minute zip. Spiced rum or brandy is also occasionally an additive.

Pretty much saute the onion in a little oil, then add the pumpkin, coconut milk, and broth. The sour cream or yogurt you will need to temper a bit before trying to add them, or they will clump. Then start adding flavoring ingredients to taste.
Add honey last, as that's the hardest to get just so. The tang from the dairy and the savory spices with the garlic should be addictive when you taste it, otherwise it's not right. My biggest problem with this soup is knowing when to walk away and call it done.

Curry Fish Soup

(This is a new one I kind of made up this year, compiling a few recipes and whatever I thought might be good, like the thai chicken broth, which I found in the grocery store and felt I *had* to try and the veggies, which were leftover from my CSA.  It was an experiment I will be repeating)

Ingredients
2 pounds white fish (cod)
1 onion
4 cloves garlic
bok choy (or other leafy green)
3 sweet potatoes
sweet peppers (1-1.5 cups chopped)
1 box thai flavored chicken broth
2 bay leaves
carrots
1 can coconut milk and the cream of one can
1-2 tablespoons fish sauce

Method:

season fish with olive oil, salt, pepper, garlic, and thai red spice mix
bake at 400 degrees for 15-20 minutes
soften onion and garlic
add bay leaves
add potatoes and carrots
simmer for 20 minutes
add peppers and bok choy
add coconut milk and cream
simmer for 10-15 minutes
add fish sauce
add baked fish, broken into small pieces


Delicata Creamy Squash Soup

(And this one was shamelessly stolen from AllRecipes but I love it and I use it as a base soup in the winter, adding kale, sweet corn, sausage, chicken or whatever to make the soup I want.  It's delicious alone or with anything in it and you can substitute butternut squash )

INGREDIENTS:
3 delicata squash, halved lengthwise and
seeded
1 onion, chopped
3 cups vegetable broth
1 1/2 cups heavy whipping cream
2 tablespoons butter
salt to taste
ground black pepper to taste
DIRECTIONS:
1.Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
2.In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
3.Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
4.Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.
 
2014-01-16 06:46:57 PM
So many recipes, so many ingredients and techniques.

Vegetable stock usually tastes like, well, a watery compost pile. Little flavor, no collagen for body. I usually buy dried shiatake mushrooms, grind them to a very fine powder and add to the pot. They thicken it and add some much-needed umami
 
2014-01-16 06:48:55 PM

ArcadianRefugee: Silly question: these threads pop up routinely; has anyone tried another Farker's recipe? Success? "OMGhowcouldyoueatthis?" Does anyone compile a book of "The Best of Fark Food Threads" recipes?


Great idea. I have a ton of these threads bookmarked in my favorites folder for recipes. :)
 
2014-01-16 06:53:30 PM
I don't always make soup from scratch, but when I do, it's with kielbasa.  Seriously, even the smallest part of kielbasa noticeably improves a soup.  Also, I put in pearled barley.  It's not something you see everyday.  People be like, 'what dat?'  'Dat's barley, fool'.
 
2014-01-16 06:55:19 PM
Exhaustion, dehydration and starvation. They turn a soup into something awesome.
 
2014-01-16 07:08:24 PM
A great secret to hearty soup is roux.  And the great secret to roux is that you can make it easily in the microwave!  Roux comes in four primary colors, called "blond", "caramel", "brown" and "chocolate".  The lighter color thickens more, and the darker color is more flavorful.

You have to have a four cup Pyrex measuring bowl, a large metal spoon to stir the roux with, and a hot pad to pick up the bowl.

The proportion is 3/4 cup fats (liquified) or oils, to 1 cup of flour.  My favorite combination is 1 stick of butter (1/2 cup) and 1/4 cup bacon grease.  But you can use vegetable oil, olive oil, corn oil, canola, peanut, etc., as well as beef lard or chicken fat.

At first it should be a thick mix, but it thins over time.

Use great caution as it becomes extremely hot.

Cook on high for 3 minutes, watching constantly to insure it does not boil over, stirring if it tries to.
After this time, it should be blond in color, and with each additional minute it should darken to caramel then chocolate color.  It will continue to darken when stirring so take it out of the oven a few shades too light.

A great trick is to freeze the roux in the Pyrex container, then remove it and split it up, putting about a cubic inch each in plastic bags as single portions.  Then when you want to add roux to your sauce, soup, stew or other dish, just take out a cube and throw it in the pot.

Roux opens the door to magnificent sauces, four of the five French "master sauces", from which many other sauces are derived.

Béchamel Sauce also known as white sauce, is made with a roux of butter and flour cooked in milk.  It is used as the base for other sauces (such as Mornay sauce, which is Béchamel with cheese).

Sauce Espagnole, a fortified brown veal stock sauce, thickened with a brown roux.

Sauce Velouté (velvet), a light stock (one in which the bones used have not been previously roasted), such as chicken or fish stock, is thickened with a blond roux.

Sauce Tomate, it consists of salt belly of pork, onions, bay leaves, thyme, tomato purée or fresh tomatoes, blond roux, garlic, salt, sugar, and pepper.

Even with all these sauces, my favorite roux is chocolate roux, because it gives tremendous character to other dishes.  It is an essential part of Cajun cuisine, but works well in many American seafood, soups and stews, giving them delicious depth and richness.
 
2014-01-16 07:16:59 PM
I would have to say that, generally,  good flavor makes a soup good.  That's my expert opinion.
 
2014-01-16 07:20:39 PM

PolloDiablo: 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.

 I use pig's feet in my pozole for exactly the same reason, it gives the broth a really nice body that you just can't otherwise get.


Ye gods, no. Or, at least I don't. I raised those animals. I know where those feet have been. I don't care how much they've been washed.

I use leg quarters. If I want schmaltz I'll bake it out in a roasting pan first, then skin and pressure cook for an hour. I take the meat out, then pressure cook for another hour. There's your aspic, and no feet.

As for spices and flavors I use parsley, sage, rosemary, thyme, pickling salt, white pepper, and lemon juice.
 
2014-01-16 07:26:34 PM
Egg Drop Soup...

My gosh, I haven't dug out my ol' recipe book in entire geological ages, but I will tell y'all the secret to good egg drop soup.

It's cheap, easy, and lightweight, but it will stick to your ribs.

I generally use one to one and a half teaspoons of corn starch or potato starch per 3 eggs.

Mix it into the eggs, whup the hell out of them, then pour them into already simmering broth.

The starch will make the egg mixture shred as it's poured in, instead of forming flash-cooked eggylumps.

The stock or broth for egg drop soup can be just about any clear broth you like, although I'd draw the line at non-Japanese fish-based stock. That's just me.

If I put veggies in the broth such as carrots, they go in first, and are sliced thinly so they'll cook fast.

Garnishes such as chives or green onions go in last.

No more than a pinch of salt, and if you want it, white pepper.

If you have ethnic food shops in your town, or online access to Chinese grocery websites, potato starch is even better than corn starch as an add-in thickener for soup stock.
 
2014-01-16 07:28:25 PM
Easiest, bestest chicken soup evar!

Take small chicken, put in big pot (take out little baggie of stored nasties inside of chicken first).
Take baby carrots, put some in (however the hell much you want, I use half a bag or so, no chop-chop just drop in)
Take celery, put some in (however the hell much you want, I use about half the bag, cut in 1 inch chunks, or 2 inch, or 3 inch or whatever, you lazy basterd)
Take onion, put some in (however the hell much you want, I use 2 big uns.  Peel them first, idiot, and chop em up to somewhere between 3mm and 2 inch chunks)
Cut up some potato and put it in pot(1 big tater is usually good enough)
Put in some herbs(whatever the hell types you like.  I use thyme, sage, and oregano.  Fresh, dried, these things matter not.)
Put in half a can of diced tomato(throw the other half in your neighbors mailbox, or whatever you do when you are drunk and have an extra half can of tomato, I wont judge you.)
Cover with water and cook(that means supply heat source, from under the damn pot)
45 minutes after boil started, take out chicken.--Use big tongs and slide it right in that chicken cavity and just yank it out.
Put chicken someplace else, like a bowl or something.
Let other stuff in pot keep simmering(that means very low boil)  no lid, smells good with no lid.
Once chicken has gone Lohan(from hot to not hot) pull meat from chicken.
Turn off hot stuff under pot of stuff.
Stick immersion blender in pot and immersion blend the shiat out of it.
Add salt, pepper, dash of hot sauce, or whatever you like to make flavor enhanced.
Add chicken back to pot.
TADA!  Soup!

Actually very good soup, taught to me by grandmother.  Nice and thick and hearty, not racist(white and dark meat).
Oh, and don't forget to drink beer while making soup.(not crap beer)
When I serve it, I put a little grated parmesan into it for extra salty goodness.
 
2014-01-16 07:33:36 PM
My super simple clam chowder.  It's pretty darn good.  Easy too.

1 medium onion
2 stalks celery
2 tablespoons of butter
3 tablespoons of flour
1 container heavy cream (1 1/2 cups or so)
2 bay leaves
2-3 large potatoes
1 large can of clams (not the little cat food tin sized cans, the large can-of-kidney-beans size)
2 cups chicken stock

Cube the onion and the celery. Pieces should be about the size of your pinky fingernail.
Add the butter and sweat over medium heat until onions start to get clear.
Add the flour and whisk until everything is mixed evenly.
Cube the potatoes. Pieces should be about the size of your thumbnail.
Add the stock (two cups of water and 2 chicken bullion cubes would work), the heavy cream, the juice from the can of clams (reserve the clams for later), bay leaves, and potatoes.
Bring up to a simmer, just to where it wants to boil. But don't let it boil. Reduce heat to low and simmer for 20-30 minutes or until the potatoes are soft.
Add the clams, a dash of salt and pepper, simmer for 2 more minutes.
Done!
Optional garnish with fresh finely chopped parsley or chives, a little splash in the middle. Maybe another dash of pepper on top.
 
2014-01-16 07:35:44 PM
Awesome tortilla soup and/or southwest chili:

Brown two pounds ground beef, as it becomes almost brown add chopped onions, garlic, and jalapeno. After about a minute pour two cans of corn (drained of juice), 3 cans of Ranch Style Beans (black label with white print), and two cans of beef broth plus cube of vegetable bouillon. Add at least one packet worth of ranch dressing seasoning. Simmer. Serve in bowl with cheese and tortilla chips.
 
2014-01-16 07:45:31 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


Try making the onions in a huge batch in the slow cooker/crock pot!
http://www.thekitchn.com/how-to-caramelize-onions-in-the-slow-cooker -c ooking-lessons-from-the-kitchn-193413

Slice them up, and let the slow cooker do the work.
 
2014-01-16 07:52:15 PM
Tomatoes ripened here just before Christmas, so I use a passatutto (rotary sieve) to seed, skin, and puree them.
Then I put the puree in a stainless pot with fresh herbs and bring to a rolling boil.
Put that stuff in hot, sterilized mason jars. You don't have to process them. The jars will seal and you'll have tomato base for every kind of soup. Just please, make sure your jars and lids are sterile. It would break my heart to hear you got the trots from bad tomatoes.
We like cannellinis in it, also braised vegetables. Kale is good, too.
S.O. and I are meatless now, but we used to put some good sausage in puree.
 
2014-01-16 08:03:37 PM
Tinola. Fresh fish, onion, garlic tomato, ginger and chili peppers in a fish or veggie stock. You can also make it with chicken, or pork soup bones. Add a little chopped cabbage and a small potato for rhe latter two and use chicken stock instead of fish stock. Eat it over rice in a soup plate. (Don't eat the ginger or chilis: they're just there to add flavor to the stock.)
 
2014-01-16 08:15:26 PM
I will use V8 sometimes to add something indefinable to Vegetable soups, Also is good in Tortilla soup.
 
2014-01-16 08:17:30 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!


--
hey, I love grandma-type recipes - any idea if Yukon Gold potatoes can be used in potato leek soup?
And does grandma have that recipe? :)
 
2014-01-16 08:19:53 PM

nanim: 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!

--
hey, I love grandma-type recipes - any idea if Yukon Gold potatoes can be used in potato leek soup?
And does grandma have that recipe? :)


Yukon Gold are a good choice for soup or stew. They don't get mealy and fall apart the way Russets do.  Color might be a little weird, though.
 
2014-01-16 08:20:58 PM
I make a killer split pea soup.  I could tell you how, but then my farts would lose their potency.
 
2014-01-16 08:27:37 PM

abhorrent1: ArcadianRefugee: Silly question: these threads pop up routinely; has anyone tried another Farker's recipe? Success? "OMGhowcouldyoueatthis?" Does anyone compile a book of "The Best of Fark Food Threads" recipes?

I have. It was last year and some kind of crock pot think. Can't remember exactly and unfortunately didn't save it. I do remember it was awesome though.

/wish I could remember and find it again


Dear God yes! Farkers are ridiculously talented in the kitchen  and there are quite a few pros on here.  I have a Word document that I copy and paste to regularly.  Hubiestubert's sick soup just got added.
 
2014-01-16 08:31:15 PM
Mongo Madness: more of a stew than a soup. Soak a 250 gram package of mongo (mung) beans in water for 3 hours. Drain. Peel and cube a carrot and a medium potato. Chop a medium onion and 8 cloves of garlic. Chop a large tomato and (optional) a small red bell pepper. Slice up 6 or 7 hot peppers (jalapenos will do nicely.) Chop up a large handfull of greens of some sort. Cube a piece of pork shoulder about half the size of your fist.

Simmer the mongos and carrots for 30 minutes until tender. Drain and set aside. In a large skillet or sauteuse, put the pork in some water and cook until all the water evaporates. Add a couple tablespoons of oil and the onions and garlic. Cook until those are tender. Add the potato, tomato and peppers. Cook a few minutes. Add 4 tablespoons of soy sauce, one each pork and tamarind Knorr cube and two chicken Knorr cubes. Stir and cook until the Knor cubes have dissolved. Add lots of water, cover and simmer until potatoes are tender. Add the mongos and carrots. Simmer for 45 minutes. Add the greens. Turn off the heat and let it cool a bit. Add some salt and pepper to taste. Eat over rice.
 
2014-01-16 08:32:11 PM
I stumbled on the recipe linked below and it's fantastic.

Chicken Tortilla soup
*One of the listed ingredients is a can of "Rotel Tomatoes And Green Chilies". That certainly works, but I like using the Habenero version. It' doesn't make the soup " blow your ears off hot ", but it does give a nice spice.
oh, I also use a cast iron pan to cook the chicken. Then use same pan to saute the veggies (fond = good).
 
2014-01-16 08:42:59 PM
Cabbage soup: chop a cabbage, a large onion and some garlic. Cube a canned Danish ham, or slice up a Polish sausage. Peel and cube 2 potatoes. Simmer everything in lots of water with plenty of seasoning salt added, until veggies are tender. Add 2 or 3 tablespoons each of mustard and horseradish. Let cool then stir in a cup of sour cream at room temperature. Adjust seasonings and eat. This is very good in cold weather.
 
2014-01-16 08:43:35 PM
BAKED POTATO SOUP

8 baking potatoes, baked
1 qt. chicken stock
2 cups sour cream
2 cups heavy cream
3 cups shredded cheese
10 slices of bacon cooked
1 bunch of green onions sliced

Wash and lightly oil potatoes, bake at 350 until tender. Set aside to cool.  Heat stock, cook bacon and let cool.  When potatoes have cooled cut in half and scoop out potato into bowl, lightly mash leaving small bits.  Chop bacon into bits. Add potatoes, bacon, sour cream, heavy cream to heated chicken stock, stir adding salt and pepper to taste. Garnish with green onions,  Lay on couch after eating, your not going to want to move for a while.
 
2014-01-16 08:44:47 PM
OH and cheese throw in the damn cheese!
 
2014-01-16 08:50:09 PM
Cooked elbow macaroni and baked beans. Voila: Elbow Farts!
 
2014-01-16 08:58:02 PM
Make a beef stew with plenty of meat, potatoes, onions and celery. Go easy on the carrots and hold the tomatoes. Add a cup of red wine and 2 or 3 teaspoons each of sweet spices: cloves, cinnamon, nutmeg. Add lots of freshly-ground black pepper. The combo of beef, onions, pepper, wine and sweet spices is awesome! I made this for a potluck once, and everybody thought I was a gourmet and demanded the recipe, like I ever follow a recipe to make stew.
 
2014-01-16 09:06:38 PM

vinniethepoo: Cabbage soup: chop a cabbage, a large onion and some garlic. Cube a canned Danish ham, or slice up a Polish sausage. Peel and cube 2 potatoes. Simmer everything in lots of water with plenty of seasoning salt added, until veggies are tender. Add 2 or 3 tablespoons each of mustard and horseradish. Let cool then stir in a cup of sour cream at room temperature. Adjust seasonings and eat. This is very good in cold weather.


I should have said, let it cool just enough that the sour cream doesn't curdle when you add it. The soup should still be quite warm when served.
 
2014-01-16 09:13:03 PM
Just add water
i265.photobucket.com
Also great for hangovers
 
2014-01-16 09:16:04 PM
My "go to" soup is  . . .  chili.

That's right. Chili is considered a damn soup.

Chop 1 large yellow onion and sautee until clear in bacon grease. Season with salt, black pepper and garlic powder to taste plus a heaping palm full of chili powder.
Add 1lb of ground 80/20 hamburger and brown the meat.
Add one 6oz. can of tomato paste and two to three 6oz. cans of water.
Add one can of Rotel tomatoes.
Simmer uncovered until thickened (reduced). Taste and add more chili powder and/or salt if needed at this time.
If you want, once thickened, add one or two cans of drained red kidney beans, a little water and re-heat. Don't eat it yet.
Let it cool and refrigerate it overnight, re-heat it the next day. Microwaving is OK, just cover it because the beans tend to explode. I usually just scoop mine out of the bowl with a Saltine instead of a spoon, it should be that thick.

There are a million ways to make chili; this is just a simple, basic recipe that works for me.
 
2014-01-16 09:34:07 PM

Thorny4Pie: Honest Bender: First you're gonna need a stone.

Up until a few weeks ago, I would have had no clue what this meant.


Well clue me that fark in, because I'm lost.  Is it that stupid parable about government?
 
2014-01-16 09:36:33 PM
Just made an huitlacoche/potato/jalapeno soup w/ oaxaca cheese croutons.  I extrapolated from this recipe.

http://recipes.idahopotato.com/idaho-potato-and-huitlacoche-soup-wit h- oaxaca-cheese-croutons/
 
2014-01-16 09:42:03 PM

Lsherm: Thorny4Pie: Honest Bender: First you're gonna need a stone.

Up until a few weeks ago, I would have had no clue what this meant.

Well clue me that fark in, because I'm lost.  Is it that stupid parable about government?


Stone Soup
 
DGS [TotalFark]
2014-01-16 09:42:50 PM

praxcelis: This is my kids' favorite soup of all.  In cold weather I make it two or three times a month.  It can be made in a slow cooker if you're not home during the day but it's better if you can baby it along and adjust the seasoning as you go.

Potato Leek Soup
  2 leeks
  1 medium  sweet onion
  1 large  russet potato -- peeled and diced
  3 large  white potato -- peeled and diced (Yukon Gold)
  1 stick  butter
  4 cups  chicken stock
salt -- to taste
white pepper -- to taste

Melt butter in stock pot
Trim and chop leeks and onions
Sweat leeks and onions in melted butter until translucent (10 minutes)
Add diced potatoes
Saute until potatoes are softened (about 5 minutes)
Add chicken stock
Simmer at least 2 hours, adjusting seasoning as necessary
Puree with immersion blender or food processor
Serve with fresh chives


I do something very similar and it's a huge hit at our place.
 
vpc
2014-01-16 09:59:34 PM
I love soup. And crock pot FTW. Now I want boullabaisse (Nero Wolfe's recipe, with a few modifications).  What I did earlier this week will have to suffice:

Easy-peasy thai coconut soup
1 can unsweet coconut milk
1 can chicken broth
3 cups water
1 lb diced chicken bits
2 king oyster mushrooms sliced thin
1 head broccoli chopped up
1 tbsp fresh ginger, grated
2 stalks lemongrass, cleaned but not chopped
2 tbsp oil
salt and black pepper to taste
1/2 tsp chinese five-spice
1/4 tsp cayenne pepper
1/4 c fresh cilantro chopped small

Heat oil, sautee ginger, lemongrass and chicken. When chicken is half-cooked, add all the rest of the ingredients except the cilantro and stir. When chicken completely cooked and broccoli soft, take out the lemongrass, add cilantro, then serve. Om nom nom. Makes lots.

Adjust seasonings and add other vegetables as you wish.
 
2014-01-16 10:10:39 PM

Honest Bender: Lsherm: Thorny4Pie: Honest Bender: First you're gonna need a stone.

Up until a few weeks ago, I would have had no clue what this meant.

Well clue me that fark in, because I'm lost.  Is it that stupid parable about government?

Stone Soup


It does not surprise me that a tale about community cooperation could be used as the basis of a joke about socialism.
 
2014-01-16 10:54:43 PM

FrancoFile: nanim: 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!

--
hey, I love grandma-type recipes - any idea if Yukon Gold potatoes can be used in potato leek soup?
And does grandma have that recipe? :)

Yukon Gold are a good choice for soup or stew. They don't get mealy and fall apart the way Russets do.  Color might be a little weird, though.


I posted my potato leek recipe earlier. I use a combination of russet and Yukon gold for flavor and texture. The russet helps when pureed, gives the soup a more even texture. Actually, I do this with almost every potato dish, the combination is better than either alone.
 
2014-01-16 11:56:50 PM
My Filipina mother-in-law once made an awesome soup with mung beans, onions, tinapa (a kind of smoked fish), yellow squash, coconut milk and tumeric. OK, the tinapa in it wasn't that great (not bad, either) but everything else was fantastic.
 
2014-01-17 12:15:33 AM
Late to the thread (fell asleep actually) but here goes:
I enjoy all types of soup, and don't mind having it as a starter or meal, hearty or clear.
There's this concoction I enjoy when I've been exercising and/or dieting and want to have a power soup without feeling like I'm cutting myself short.
This one is extremely simple and on the clear side, with minimal additional flavoring and spices.

Get some pieces of meat, preferably on the bone. I personally use lamb to get a bit more flavor.
Bring water to boil.
Add salt until it stops tasting bland and starts tasting more like saltwater. You might want to rinse your mouth to clear your mouth so you don't over-salt the thing.
Once boiling, add either black pepper or ground red pepper to taste.
A touch of olive oil, maybe 1-2 table spoons.
Drop in the pieces of meat.
Cook until the meat softens.
Drop in the veggies of your choice.
The meat should be separating from the bones as the veggies are done.
Remove bones.
Enjoy.

My preference of veggies is potatoes, carrots, celery, green peas.
I usually like my veggies a bit crisp, so I don't over cook.
That said, I have, once or twice, added the peeled potatoes when I threw in the meat and let it dissolve from all the cooking to add thickness to the soup.

Simple, tasty and a meal in its own right.

Hope you like.
 
2014-01-17 02:16:18 AM
Best soup ever:

2 Tbs. olive oul
1 head garlic, split into cloves, peeled, chopped  (less if you don't love garlic, but then why would you be making this then?)
4 cups (1 qt.) homemade or low-salt chicken broth
8 oz. fresh or frozen cheese tortellini
8 oz Italian Sausage, casing removed, sliced (I often use cooked Italian chicken sausage)
14 oz. canned diced tomatoes, with their liquid
10 oz. baby spinach, washed and stemmed
Grated parmigiano reggiano

Saute garlic until just fragrant (don't let it get brown or even really golden). Add broth, bring to boil. Add sausage, then tortellini (if sausage is raw, let it go a few minutes before tortellini goes in). Cook tortellini about half the time you would normally cook it (probably 5 minutes, but if fresh maybe just a minute or two). Add canned tomatoes and spinach. Simmer until spinach is wilted (a couple of minutes). Serve and grate cheese over it (a good amount).

It's garlicky, warming, lovely soup. It's a meal in itself, but a slice of crusty Italian bread is nice with it. Did I mention the garlic? It's wonderful and sweet...

(I'll also note that the next day it's still wonderful, but a lot of the broth gets absorbed so I usually add a bit more broth to leftovers in the Tupperware before it goes in the frig.)
 
2014-01-17 03:30:12 AM
Late to the thread as usual, but my latest obsession is adding a few heads of roasted garlic to my soups.

I roast the heads by cutting off the top centimeter or so - exposing the cloves - then drizzling with extra virgin olive oil, sprinkling black pepper and garlic salt, and wrapping them up in foil with a bay leaf or two. Roast at 400 for 40 minutes.

When the garlic heads have cooled, squeeze the roasted garlic out like toothpaste onto a plate and mash it up and homogenize it well. The paste you get is like the concentrated essence of savory deliciousness.

Paste from 2 or 3 roasted heads dissolved into a pot of soup -- chicken, potato, whatever -- right before it's done really adds a savory richness and layer of complexity that brings a good soup to the next level.
 
2014-01-17 03:43:52 AM

Old_Chief_Scott: My all time favorite is to get some smoked ham hocks and render them down for the stock. Once you get them simmering for several hours the meat (which there is a surprising amount of) will strip off easily. Add beans. Sometimes I do those 15 bean packages, then add a couple of onions to the pot about 30 minutes before serving.


Don't forget the savory! Lima beans with hamhocks seasoned with savory are great. So would any other beans be, cooked like this.
 
2014-01-17 06:29:16 AM
Cream of mushroom and chicken noodle, both used as a dip for a PB&J sammich
 
2014-01-17 07:54:33 AM

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


OK, I'm stoned, now what.

Epicedion: maddman: they have recipes and it will make a piping hot soup in like 15 min.  But they are all neon colors and by nature, thin.  THey taste good but need something to keep me from thinking I my drinking my soup.

Why not just nuke a can of V8?


V8 and Ramen Noodles. Or as we called it in college, dinner.
 
2014-01-17 08:17:07 AM

ArcadianRefugee: Silly question: these threads pop up routinely; has anyone tried another Farker's recipe? Success? "OMGhowcouldyoueatthis?" Does anyone compile a book of "The Best of Fark Food Threads" recipes?


I absolutely have.  I made a clam chowder from a thread awhile back about regional and traditional growing-up dishes. (every time I need to find it I just use the search function, the poster said something about how they felt so bad for the recipes that were in the thread already that we were halfway to pity sex.  It makes an easy search term.)  It came out a little thin, but serviceable, and the flavor was absolutely there.  I can't wait to try it again with what I learned from the first iteration.  Absolutely tasty.
 
2014-01-17 09:01:53 AM
www.steinerfoods.com

The "Better Than Bouillon" brand is my go-to for making soups and stews. Fantastic, easy, and I buy a few jars at a time because I use up the stuff so quickly.
 
kth
2014-01-17 09:28:18 AM
We love soups. As noted above, the key is homemade stock.

We make:
Potato Leek (potatoes, leeks, butter, stock).
Carrot coriander (google williams sonoma carrot soup)
Corn Chowder (fresh (or fresh frozen) corn, poblanos, onions, potatoes, fish or chicken, cream).

Last weekend we made the mushroom soup from Modernist Cuisine at Home (we can't afford the actual cookbook). It was an expensive dinner, but cheaper than going out and made for a fun afternoon of cooking.  I made pork steaks and steamed artichokes with composed butter to go with it.

300g mushrooms
80g shallots
50g butter
400g water (boiling)
80g sherry
80g white wine
10g salt

Jus: saute shallots and mushrooms in butter, add the rest and cook at 15psi for 25 minutes. strain.

500g mushrooms
30g water (boiling)
5g salt
2.5g baking soda
10g garlic
Soup: put jus and all other ingredients in pressure cooker, cook at 15psi for 20 minutes.
 
2014-01-17 10:26:05 AM
OK I have saved a ton of recipes from this thread!  This was an awesome idea!  We need to do this for other food types.

Llamagirl How much Worcestershire would you say is in a pot of your soup?

davebarnes: Does chili count as a soup?
Not in my world, Chili is a dish unto itself.  But I have hers it called soup in the North

Mandapants  Better than bullion is pretty awesome.
 
2014-01-17 10:47:06 AM
The recipe for a great turkey soup starts at Thanksgiving. Brine the turkey, stuff with onions, garlic, celery, parsley. When turkey is done cooking, throw the veggies in a blender and add to drippings as the base for gravy. When all is done, take leftover carcass and gravy, freeze for later use.

When you're ready to make the soup, place carcass and leftover gravy in a crock pot, along with several containers of chicken broth or chicken stock. No need to add much in the way of extra seasonings (especially salt), as this will come out of the turkey carcass and gravy. A little red wine adds and interesting touch of flavor - just be careful not to overdo it. Add caramelized onions and garlic, then diced red potatoes, carrots, celery, peas, and optional veggies which can include okra, tomatoes, mushrooms, and green beans. slow cook for 6-8 hours. The meat comes off the bones without much effort. Serve with noodles or rice.
 
2014-01-17 11:39:20 AM

naughtyrev: 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.


Posole Verde (with pork, not chicken) is awesome.
 
kth
2014-01-17 11:51:56 AM

Anne.Uumellmahaye: Seacop: Roasted red pepper and smoked gouda soup.

6 red peppers roasted under a broiler
1 medium can crushed roasted tomatoes
1 small onion and 1 clove garlic minced and sauteed in a little olive oil
chicken stock
salt
pepper.

blend and throw into a sauce pan, then take smoked gouda and chop it up in a food processor until it's just little bits and sprinkle into the soup a little at a time.

I am going to eat this.

Yes. Yes I am.


me too.
 
2014-01-17 12:25:02 PM
This is Fark - no one's posted a ramen recipe?  (or did I miss it?)
Anyway, this is easy and quick to make -- like 30 minutes.  And far, far better for you than instant high-fat, high-sodium ones.

Easy "Ramen" Noodle Soup Recipe
INGREDIENTS
1 tablespoon peanut oil
1 red chile, seeded and finely chopped
1 tablespoon Shaoxing rice wine *
1 (1-inch) piece fresh ginger, peeled and thinly sliced
1 c fresh shiatake mushrooms, sliced or 1/2 c dried, reconstituted and sliced
3 cups vegetable or chicken stock, hot
1 (8 ounce) can bamboo shoots, drained and rinsed
2 tablespoon soy sauce
1 tablespoon black rice vinegar *
Pinch freshly cracked white pepper
1 tablespoon cornstarch, mixed with 2 tbs cold water
7 ounces cooked ramen, soba, egg noodles or spaghetti
DIRECTIONS
Heat a wok or large sauce pan over high heat, add the oil, and stir-fry the ginger and mushrooms until
softened. Add the chile, Shaoxing rice wine, hot stock, bamboo shoots, soy sauce, black rice
vinegar and the white pepper. Bring the mixture to a boil, thicken with the cornstarch slurry and set
aside over low heat.
To Serve:
Ladle soup into small bowls.Add some cooked noodles. Top with desired garnishes and a few drops of toasted sesame oil.
Garnish ideas: Bean sprouts, sliced baby corns, sliced green onion, cooked shredded chicken, pork or
shrimp, sliced fresh hot or sweet peppers, sliced water chestnuts, cilantro, Thai basil, cooked egg,
cooked peas, carrots, corn, Chinese cabbage (bok choi), radish.
* Substitutions: Shaoxing rice wine - dry sherry or gin. Black rice vinegar - equal parts red wine
vinegar and Balsamic vinegar.
 
2014-01-17 12:25:14 PM

Mandapants: [www.steinerfoods.com image 415x282]

The "Better Than Bouillon" brand is my go-to for making soups and stews. Fantastic, easy, and I buy a few jars at a time because I use up the stuff so quickly.


The pros here will tell you that homemade stock is the only solution, and while I would far rather have an endless supply of scratch stock available, Real Life intrudes and I find myself reaching for the stock bases when I need a specific amount.   I used to rely exclusively on the BtB bases (and still do when I'm traveling and have limited access to kitchen resources), but now my pantry at home is always supplied with this:

img.fark.net

A good restaurant supply like Cash and Carry (Smart and Final in some places) or Costco Business outlet will have them.  Smoother flavor, doesn't taste like a chicken (or beef) flavored salt lick, and doesn't have the grainy bits that BtB has.  Shelf stable without refrigeration and you can adjust the dilution to get the strength of flavor you like.
 
2014-01-17 12:25:44 PM
i make a lemon-dill chicken soup that's awesome.

chicken thighs (i always buy bone in with the skins, but you can do whatever.  i like the extra fat added by the skin)
oil
one leek, chopped (use the white part and some of the green, not the whole leek)
2 celery stalks, chopped
lots of fresh dill, chopped
orzo
lemons

use a pot that is not non-stick

brown chicken thighs.  remove

put in leeks and celery.  cook till translucent.

i usually throw in a dash of vermouth at this point, to deglaze the browned parts.  reduce to nothing

put in lots of chicken stock, bring to boil.  throw in lots of dill.

put chicken thighs back in.  simmer until chicken is cooked through.

remove chicken.  (keep the simmer going and add orzo, set timer for proper time to cook orzo).

remove skin and bones from chicken.  tear chicken meat apart.  put chicken back in the pot.  throw in any dill left.

when orzo is ready, serve in bowls.

squeeze half a lemon into each serving.  the lemon juice is key.  as it goes in, the soup changes color, gets murky, like absinthe.  and it tastes amazing.
 
2014-01-17 12:27:18 PM
Wife really wanted ham for new years. I hate hams but I do like ham in soup. Wife hates peas so split pea is out of the question. Here's what I came up with.

Stripped the ham of most of its meat.
Boiled that ham bone to make some ham stock.
Drained the stock.
To the stock add:
The rest of the ham cubed up
A couple stocks of celery chopped up
2-3 onions thickly diced
Garlic, orgeno, salt, pepper (figure out how much you like.)
Let that simmer away for awhile to meld all the flavors together.
Add some diced up potatoes (once again figure out how much you like.)
Just before serving make a cheese sauce and stir it in till it thickens the soup up like a chowder.
Cheese Sauce:
In a pan melt a couple tablespoons butter and a couple tablespoons of flour.
Once the butter and flour has mixed (you made a roux) add in some half and half.
Start throwing in the cheese (I used cheddar.)
Keeping mixing and matching on the cheese and half and half till you get a nice cheese sauce consistency.

This stuff was awesome a delicious blend of ham, potato, cheddar, and onion.

As you can see in my kitchen chaos reigns. Strict recipes (especially for soups) hold little sway.
 
2014-01-17 02:48:01 PM

praxcelis: Mandapants: [www.steinerfoods.com image 415x282]

The "Better Than Bouillon" brand is my go-to for making soups and stews. Fantastic, easy, and I buy a few jars at a time because I use up the stuff so quickly.

The pros here will tell you that homemade stock is the only solution, and while I would far rather have an endless supply of scratch stock available, Real Life intrudes and I find myself reaching for the stock bases when I need a specific amount.   I used to rely exclusively on the BtB bases (and still do when I'm traveling and have limited access to kitchen resources), but now my pantry at home is always supplied with this:

[img.fark.net image 404x531]

A good restaurant supply like Cash and Carry (Smart and Final in some places) or Costco Business outlet will have them.  Smoother flavor, doesn't taste like a chicken (or beef) flavored salt lick, and doesn't have the grainy bits that BtB has.  Shelf stable without refrigeration and you can adjust the dilution to get the strength of flavor you like.


Very cool.  I will check that out.
 
2014-01-17 05:13:01 PM
Manhattan Clam Chowder at the Oyster Bar in Grand Central Terminal.  Unfortunately it's 2000+ miles away.
 
2014-01-17 05:20:43 PM
I'm super late to the party, but here goes:

Potato, Sausage, and Greens:

5-6 large potatoes, halved and thinly sliced (I prefer Yukon Golds)
2 large bunches Kale, ribs removed, thinly sliced
2 large bunches Chard, ribs removed, thinly sliced
3-4 cloves garlic, minced
1 large sweet onion, diced
2 large carrots, diced small
3 stalks celery, thinly sliced
2 bunches leaks, washed, halved lengthwise, thinly sliced
3 slices bacon, chopped
2 lbs sweet or hot Italian Sausage
1/4 cup heavy cream
Chicken stock, preferably homemade

Sauteed bacon until crispy. Remove with slotted spoon. Add onion, carrot, celery and cook until softened. Add leaks and garlic, cook until wilted. Add sausage, crumbled, and cook until in small pieces and nearly done. Add potatoes and enough chicken stock to cover by an inch. Simmer until potatoes are just tender. Add greens, cook until wilted. Finish with salt and fresh pepper. Add cream, stir through and serve.

Bean Soup:

1 smoked ham hock
3 slices bacon, chopped finely
1 onion, chopped
2 ribs celery, sliced
2 carrots, diced
1 sweet potato, peeled and diced small
2 cloves garlic, minced
1 bay leaf
1/4 palm full of crushed dried thyme
1/4 palm full of crushed dried rosemary
1 pound beans, soaked (I use Anasazi beans as they do not need soaking. Cranberry beans, pinto beans, black beans, runner beans, anything that becomes creamy is great here)
Chicken stock, preferably homemade

Saute bacon. Add aromatics, sweat until softened. Add ham hock, sweet potato, herbs. Add rinsed beans. Add enough chicken stock to cover by a few inches. Simmer until beans are soft and creamy and some have started to burst. Remove ham bone. Salt and pepper to taste.

Creamy Mushroom

3 lbs. sliced mushrooms (I like a mix of cremini, white button, and shiatake)
1 finely diced onion
2 cloves minced garlic
3 Tbls, butter
2 tbls, ground dried porcini mushroom
2 tsp. crushed dried thyme
2 qt chicken stock
1 qt heavy cream

Melt butter. Saute onions and mushrooms until mushrooms are well browned and onions are translucent (this is easier done in batches). Add garlic and cook 1 minute. Add chicken stock, thyme, and ground porcini. Simmer, stirring frequently, until liquid is reduced by half. Add heavy cream, reduce again by 25%. Season well with salt and fresh pepper. Serve.
 
2014-01-17 08:23:04 PM
My two best soups:
Classic french onion (it's all about caramelizing the onions. I recommend 4-6 hours for this process)
http://bit.ly/1miR7ge

Roasted red pepper soup
http://bit.ly/1mbKFoa

Cheers!
 
2014-01-17 08:40:05 PM
Added clickity goodness.

Classic french onion
http://bit.ly/1miR7ge

Roasted red pepper soup
http://bit.ly/1mbKFoa
 
2014-01-17 09:22:44 PM

Tsukari: ArcadianRefugee: Silly question: these threads pop up routinely; has anyone tried another Farker's recipe? Success? "OMGhowcouldyoueatthis?" Does anyone compile a book of "The Best of Fark Food Threads" recipes?

I absolutely have.  I made a clam chowder from a thread awhile back about regional and traditional growing-up dishes. (every time I need to find it I just use the search function, the poster said something about how they felt so bad for the recipes that were in the thread already that we were halfway to pity sex.  It makes an easy search term.)  It came out a little thin, but serviceable, and the flavor was absolutely there.  I can't wait to try it again with what I learned from the first iteration.  Absolutely tasty.


I'm glad you enjoyed it! :)

I'm trying to decide whether to make that chowder or a potato onion (no leeks at the moment) this weekend.
 
DGS [TotalFark]
2014-01-17 09:31:22 PM

maddman: OK I have saved a ton of recipes from this thread!  This was an awesome idea!  We need to do this for other food types.

Llamagirl How much Worcestershire would you say is in a pot of your soup?

davebarnes: Does chili count as a soup?
Not in my world, Chili is a dish unto itself.  But I have hers it called soup in the North

Mandapants  Better than bullion is pretty awesome.


Every thursday afternoon has one of these, just so you know. I have a whole bunch of them saved. Looking for anything in particular? I might be able to get you some (now closed) threads to peruse.
 
2014-01-17 09:58:34 PM

praxcelis: Mandapants: [www.steinerfoods.com image 415x282]

The "Better Than Bouillon" brand is my go-to for making soups and stews. Fantastic, easy, and I buy a few jars at a time because I use up the stuff so quickly.

The pros here will tell you that homemade stock is the only solution, and while I would far rather have an endless supply of scratch stock available, Real Life intrudes and I find myself reaching for the stock bases when I need a specific amount.   I used to rely exclusively on the BtB bases (and still do when I'm traveling and have limited access to kitchen resources), but now my pantry at home is always supplied with this:

[img.fark.net image 404x531]

A good restaurant supply like Cash and Carry (Smart and Final in some places) or Costco Business outlet will have them.  Smoother flavor, doesn't taste like a chicken (or beef) flavored salt lick, and doesn't have the grainy bits that BtB has.  Shelf stable without refrigeration and you can adjust the dilution to get the strength of flavor you like.


WHOA!  I will be looking for that. Good tip, and thanks for sharing.
 
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