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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 25
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925 clicks; posted to Main » on 16 Jan 2014 at 5:00 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



Voting Results (Smartest)
View Voting Results: Smartest and Funniest

2014-01-16 02:50:54 PM  
8 votes:
First you're gonna need a stone.
2014-01-16 02:55:26 PM  
4 votes:
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 05:20:38 PM  
2 votes:
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 05:13:53 PM  
2 votes:
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
2014-01-16 02:55:52 PM  
2 votes:
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!
2014-01-17 09:01:53 AM  
1 votes:
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.
2014-01-16 07:28:25 PM  
1 votes:
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 06:05:52 PM  
1 votes:
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 05:41:14 PM  
1 votes:
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 05:21:24 PM  
1 votes:
This thread is not a bookmark.  Not.  At.  All.
Bf+
2014-01-16 05:09:56 PM  
1 votes:

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 04:48:51 PM  
1 votes:

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 03:42:14 PM  
1 votes:
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 03:42:13 PM  
1 votes:
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 03:39:10 PM  
1 votes:
Any soup that comes from America's Test Kitchen recipe book.
2014-01-16 03:23:51 PM  
1 votes:

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 03:23:36 PM  
1 votes:

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 03:19:44 PM  
1 votes:
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 03:11:05 PM  
1 votes:

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 03:06:39 PM  
1 votes:
Immersion blender
2014-01-16 03:04:57 PM  
1 votes:

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 03:00:08 PM  
1 votes:

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 02:56:42 PM  
1 votes:
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 02:53:46 PM  
1 votes:
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 02:53:19 PM  
1 votes:
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.
 
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