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(Epicurious)   This week's Fark food discussion thread: Soups and stews. Share your recipes & photos, ask your questions   ( divider line
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1718 clicks; posted to Main » on 04 Oct 2012 at 5:00 PM (5 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»

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View Voting Results: Smartest and Funniest

2012-10-04 07:57:43 PM  
2 votes:
This is my tomato sausage soup, after about two years of making it monthly and tweaking it as I went along. This is the recipe that's actually printed out on paper and next to the stove in the 'go-to' pile now.

* 1 pound hot Italian sausage
* 1 pound medium Italian sausage
(note - if you don't like spicy heat, use all medium or garlic sausage)
* 1 sweet onion, chopped
* 2 (14 ounce) cans petite cut or diced tomatoes (do NOT drain!)
* 6 cups (or 2x26oz) stock - I use beef and chicken, home-made is best, but store bought is OK
* 2 tablespoons basil (or italian spice mix, if you have that)
* 2 cups pasta - I use egg noodles, but you can also use spirals, penne, whatever
* about 5 whole garlic cloves, minced
* 1 cup chopped celery
* 1 cup chopped carrots
* 1 cup chopped mushrooms (fresh is best)
* 1 1/2 - 2 cups shredded cabbage
* black pepper to taste

As usual, I prep all my ingredients before starting to cook. I like having everything laid out so I don't wind up missing something. The cat wandered in and decided to supervise...she is so spoiled rotten it isn't even funny.

i624.photobucket.comView Full Size

Here it is, all portioned out. I like using paper plates (disposable/recyclable/compostable) to hold things.

i624.photobucket.comView Full Size


1. In a soup pot, cook sausage over medium heat until no pink remains. Stir often, using medium high heat. Only put a wee bit of olive oil in the pan for the start...fat will cook off quickly and prevent further sticking.

i624.photobucket.comView Full Size

2. Add onions, mushrooms, celery, and carrots. Cook uncovered until onions and celery are soft. I cook a minute, stir the whole mess, cook another minute, stir vigorously, cook another minute, stir, etc. Takes 8-10 minutes for it to all cook down.

i624.photobucket.comView Full Size

3. Add tomatoes (including juice), stock, cabbage, garlic, and basil. Bring to a boil. Lower heat and simmer for about 50ish minutes, stirring every 10. Yes, this will look vaguely like one of satan's bowel movements. Trust me, your patience will be rewarded.

i624.photobucket.comView Full Size

4. Stir in pasta and cover. Simmer for 10 minutes, or until pasta is tender to your liking.

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Season with salt & pepper to taste. Serve.

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If its just me, I use andoulle or spicy italian sausage. If the wife and yout are eating, I use medium or sweet sausage (they don't like the heat).

2012-10-04 06:15:09 PM  
2 votes:
The Spindrifter's Seafood Chowder

This is pretty much guesswork, so take it for what it's worth. I literally throw this together without measuring a damned thing.

You will need Milk, flour (or alternative thickener), some water, Seafood (I use salmon, tuna, clams, crab, lobster, and whatever else I can get my hands on,) potatoes, or instant potatoes if you're in a hurry, Garlic (all kinds), a wee bit of chipotlé powder, white pepper, FRESH ground bay oak leaf, and Thyme leaf, preferably fresh, and either a quality seafood stock, or Penzey's Seafood Base, Penzey's Dried Red Bell Peppers, and well, pretty much all of these spices should be Penzey's. Large stock pot. Oyster crackers or suitable substitute. Bacon. Cream. Love. Salt should not be required if you're using a heavy base or bouillon (sp?) but if it's not salty enough when done, smoked salt is AWEsome. Butter and/or Olive Oil: for frying and seasoning.

No, this is not a healthy meal, but it sure as shiat will fill you up and warm your ass up on a cold winter's day!

1) Make a roux. If you don't know what a roux is, fry some wheat flour in butter, then slowly add liquid. This is the thickener.
If you're wheat intolerant or a Celiac, or just want a more refined product, dissolve a 1/4 cup Arrow Root starch or cornstarch in a cup of cold water, set aside.
If you don't know what a roux is or how to make it, please look it up.
2) Gather your seafood. I don't give a damn what you're using: freshly pan-fried salmon, canned salmon, tuna fish, whiting, smoked mullet, trout, bass, sea bass, clams, oysters, tilapia, whatever you have on hand.
3) Fry the seafood gently in butter*, set aside with the lid on to keep it warm.
3a*) If using fresh shrimp, cook LAST and then put in the finished soup: shrimp shrinks when heated for a long period of time.
4) Take that Roux and gradually add a half gallon of milk to it, stirring constantly on medium heat; keep it just south of boiling, and do NOT let it scorch. The consistency should be like that of cream.
5) Add Garlic,
6) Add Bacon
7) Add Diced Potatoes, cook down slowly. Alternative: Use instant potatoes last. Potatoes will also help thicken the soup.
8) If using stock, slowly add this as well while stirring. Bring to a simmer, slowly reduce slightly to increase the flavor.
9) Add more garlic
10) Add your seafood you have set aside. Stir a lot and bring back to simmer.
11) add the Thyme, white pepper, and Bay Leaf powder to taste; no I can't recommend an amount, so start slow and work your way up-- this is about how you want it to taste.
12) Add the dried, red sweet bell pepper pieces.
13) Speaking of taste, sample it now. Not creamy enough? add a 1/4 stick butter, or 1/8 stick and olive oil. Not thick enough? Add more instant potato. Not flavorful enough? Add the Seafood Base now. I start with a heaping tablespoon, and work my way up with 1 teaspoon at a time until it's right. You will know when you get there :)
14) Reduce heat, ladle into bowls and serve with large spoons and the oyster crackers. Garnish however the hell you want to!

My wife requests this often in the winter.
2012-10-04 04:12:53 PM  
2 votes:

what_now: FlashHarry: mirepoix

FlashHarry: bouquet garni

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

If you ever watched Good Eats you'd understand the importance of mirepoix.
2012-10-04 03:58:58 PM  
2 votes:
Also, can we get some love for the immersion blender? BEST THING EVER!!
2012-10-04 10:11:33 PM  
1 vote:
Salmon crab whiskey chowder. Man, it took me a long time to figure out how to infuse the alcohol without curdling the chowder. Do it right and the flavor is layered. Do it wrong and the whole pot is crap. Worse than making Hollandaise over high heat. Some will know what I mean by that.
2012-10-04 10:03:42 PM  
1 vote:
Yeah, I know it's the cheap way out, but I always have liked the Hambeenz soup bags with about 15 beans. I always cook them with smoked ham hocks, a ham steak and plenty of hot sauce.
2012-10-04 09:23:26 PM  
1 vote:
Hey gang,

I've been craving Chicken and Dumplings for a month but am tired of my usual (admittedly delicious) recipe- someone care to share their favorite C 'n D recipe so I can try something new?


P.S. These food threads are the funnest thing to hit Fark since the recession made everyone grumpy. Way to go, subby!
2012-10-04 08:52:33 PM  
1 vote:
OK if you like Hungarian Goulash you will also like pörkölt (literally "roasted"). It's probably the simplest stew ever, for the most basic version you will only need oil, onion, paprika, and pork or chicken meat. Best served with noodles or boiled / mashed potatoes but it's also good with bread.

1,5 kg pork / chicken meat
100 g fat or oil
3 onions
15 g Hungarian paprika
2-3 green peppers (optional)
2-3 tomatoes (optional)
garlic (if you like it)

1 Heat the fat.
2 Fry the finely chopped onions till golden brown, add the paprika and a little bit of garlic. Be careful not to char the paprika (take the pan off the fire for 1 or 2 minutes before you add it).
3 Then add the sliced green peppers and tomatoes. Fry for a few minutes. These are optional but they will make the sauce thicker.
4 Dice the meat and add it with with enough water to cover all the ingredients. Add some salt. Stew for about 20 minutes, until most of the water has evaporated.

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2012-10-04 08:19:36 PM  
1 vote:

Anderson's Pooper: Now known as Decapitated Frenchman Soup.

I loved him, but he was
ahead of his thyme.
2012-10-04 08:13:23 PM  
1 vote:
La Bouillabaisse A La Marseillaise is all you need to know.
Once you have had it, you have been to heaven.
Having never tried it, you are doomed to Purgatory.
A salmon tail, boneless, some huge shrimps, some mussels, a few clams, a lobster tail and claw, some scallops, and some real crab meat make this an extraordinary olfactorial orgasm the must have dish of a lifetime.
You may keep you chilies, with their magic stirred in ingredients of unknown origin, and you may set aside your stews of ordinary garden variety vegetables and meats, once you have dined on the succulent fruit du mer in a haute tureen.
Served with the traditional baguette, laden with à l'huile d'olive, and garlic, and a few lemon wedges, you will surrender to this dish as no true Frenchman has ever surrendered.
The white table linen, used as a napkin, will be your flag forever.
And you will understand the meaning of life, if not liberty, you will know only the pursuit of happiness can be found in your next serving.

I'll not post my recipe here. I don't want to cause a riot.
Plus, I had to stalk a saucier for three long years, plying him with drinks until he blacked out, until he gave me his lost secrets. He was, sadly, beheaded, in a freak motorcycle accident just after he relinquished the subtle, yet perfect twilling of spices needed to render this magnificent product and I do bid him again adieu,.
Billy, you shall be missed.
But your recipe lives on.
2012-10-04 07:34:09 PM  
1 vote:

kroonermanblack: Stew last night was onions, carrots, spinach (I wanted it to cook out basically or would have used kale), a pound of 'stew beef', sweet potatoes, and a can of spaghetti sauce (I was out of canned tomatoes and beef stock, and had had the sauce for a month).

Simmer 3 hours, done. Normally I'd toss in garlic but figured the sauce had it covered. Or I'll simmer similar recipe for longer, with bell peppers and hot peppers, to make a guisada instead. Lovely when the meat just falls apart.

Never tried sweet potatoes in stew. How does that taste?
2012-10-04 06:43:35 PM  
1 vote:
This makes this:

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2012-10-04 06:01:07 PM  
1 vote:
This albondigas soup is something I dveloped. Warning, it's huge, but it can be cut in 1/2 or 1/3 if you don't have an army to feed and don't want to eat soup for days on end.


3 lb. ground beef
1.5 c. long grain rice
3 eggs
2.5 tsp. granulated garlic
1 tbsp. kosher salt
1 tbsp. whole oregano (rub fine before adding)
½ tbsp. cumin
fresh ground black pepper

4 tbsp. olive oil
2 med. Spanish onions
2.25 oz. guajillo chiles
2.25 oz. California chiles
~15 lg. cloves garlic
2 c. sliced celery
15 med. golden potatoes, cubed
3 lb. zucchini
1 15 oz. can of diced tomatoes
3 lg. carrots, sliced
½ tsp. cumin
28 c. water
Caldo de pollo to taste (at least 2-3 heaping tablespoons)

Remove the seeds and veins from the chiles and soak in warm water for at least 20min.

Mix the meatball ingredients together in a bowl and roll into ~1.5" balls and set aside.

In a large stock pot, sauté the onions in olive oil, then add the water and chicken bouillon and bring to a boil.

Place the chiles and garlic in the blender with 3 cups of soak water and puree (You may have to do this in 2-3 smaller batches).

Strain chile puree into stock (you can use stock help wash the puree through), then add meatballs one at a time, bring back up to a boil then lower heat to medium and cook for ~45 minutes.

Add the carrots, tomatoes, celery and cumin. Continue cooking on medium heat for about ~30 min.

Turn heat back to high and add potatoes, when soup returns to a boil, reduce heat to med cook till potatoes are just tender (about 20 min)

Add sliced zucchini and cook until done.
2012-10-04 05:23:54 PM  
1 vote:
Get some oil hot in a stock pot. Put in a whole bunch of peeled whole garlic cloves and cook 'em until they get all roasty-toasty light brown. Reduce the heat, throw some mirepoix in there and cook until it gets soft. Deglaze with some white wine. Pour in a bunch of chicken stock, bring to a boil, reduce to simmer for a little while. Like 20 minutes is good. Stick your immersion blender in there and let it do its thing. Add some cream, but not a whole lot, and a pinch of fresh thyme leaves. Let simmer a little while longer. Kosher salt to taste.

Serve with decent croutons on top, along with some shaved parm and a couple grinds of black pepper.

That's my garlic soup and you're welcome.
2012-10-04 05:23:18 PM  
1 vote:

1 - 1½# tomatillos, husked & washed
4 - 5# pork neck bones with meat
2 large Poblano chiles, charred, skins removed and seeded
1 large onion, chopped
3 7oz. cans chopped green chiles
1½ tsp dried oregano
3 tsp cumin
1 tsp chili powder
2 cups chicken stock
2 cups water
3 cloves garlic, crushed and chopped
1/3 cup chopped fresh cilantro
¼ cup flour
3 T olive oil
1 T brown sugar
salt & pepper to taste

Roast Poblanos on stove top burner, place in a covered bowl to cool. Remove skin and seeds, coarsely chop and set aside.

Husk and rinse tomatillos. Quarter and place in blender along with the Poblanos. Blend until smooth.

Trim pork from neckbones, removing fat from lean. (Save fat & bones. You'll need them later.)

Cut lean into 1" pieces. Brown fat in olive oil in a stew pot, remove and discard.

Brown bones in stew pot. Remove and place in saucepan. Add enough water to cover bones. (Reserve 2 or 3 bones for stew pot.)

Bring to boil and let simmer while continuing the recipe.

Brown pork in stew pot, remove and set aside.Throw onions and garlic into stew pot, saute' until soft.

Add flour and cook for 2 minutes.

Add 2cups chicken stock and 2 cups water. Using a wooden spatula, stir and scrape bottom of pot, getting up all the tasty porky bits!

Add in the tomatillo/poblano mixture and the 3 cans of chopped chiles. Add the bones you reserved.

Add oregano, cumin and brown sugar.

Adjust thickness using the pork stock made from the bones. Make it as thick or thin as you like.

Salt and pepper to taste.

Simmer covered, 2 to 3 hours, stirring and adding pork stock as needed. Just before serving, stir in cilantro. Remove bones before serving or leave in. Your choice.

Serve with a hot pone of cornbread and green salad.


* You can substitute 2-3# boneless pork for neckbones, but you won't get the same depth of flavor.
2012-10-04 05:22:38 PM  
1 vote:
I made New Mexico Green Chile Stew last Sunday.

It was good.
2012-10-04 05:18:51 PM  
1 vote:
Good Lord you Farkers are making me hungry.

I don't do soups or stews all that well, my wife has that magic. However, I'm excellent at eating them.

That being said, this is a simple stew-ish recipe that I came up with that's a staple in the house:

5 red peppers
Green peppers of choice (poblano, serrano, jalapeno--something green and not too hot)
5 tomatoes (or two cans chopped tomatoes)
2 Tbsp oil
3 cloves garlic
8 oz package of queso de freir (or other Central American white cheese)
Paprika, salt and pepper to taste
1 cup quinoa

Slice peppers into strips. Brown garlic in oil in large saucepan. Add peppers and stir to coat. Let cook for 2 minutes. Add tomatoes and water if necessary to cover bottom of pan. Cover and let simmer until peppers soften. Remove lid and add spices. Let thicken, maybe 20 more minutes. Boil quinoa in 2 cups water, add salt if desired. Cover to let steam. Cube white cheese and add to peppers. Stir and set for 2 minutes. Serve peppers on bed of quinoa. Add Frank's Red Hot to taste.
2012-10-04 05:18:15 PM  
1 vote:

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

I LOVE my immersion blender!
/and this soup's pretty good too

• 1/4 cup olive oil or half olive oil and half butter
• 1 cup diced shallots
• 4 cloves garlic
• 1/4 cup minced fresh peeled ginger
• 4 bay leaves
• 1/2 tablespoon crushed red-pepper flakes
• 2 1/2 pounds Butternut Squash, peeled, seeded, and cut into chunks
• 1 1/3 teaspoons coarse salt
• 1 teaspoon curry powder
• 2 cups homemade or canned, store-bought low-sodium chicken stock, heated - I used vegetable stock and it was probably closer to 3 cups. Just decide how thick you want it.
• 1 fifteen-ounce can coconut milk
• I added 1 teaspoon Garam Masala
• I also added a little fresh ground nutmeg and a pinch of turmeric because I put those in everything.
1. Heat oil in a large Dutch oven(or whatever kind of pan) over medium heat. Add shallots and cook, stirring, about 2 minutes. Add the garlic, and continue to stir; add ginger (or don't be neurotic and throw them in at once but make sure they don't brown). Continue cooking until shallots are soft and translucent, about 3 minutes. Add bay leaves and red pepper; continue cooking for 1 minute more. Stir in squash, salt, curry powder and Garam Masala; cook for 10 minutes.
2. Raise the heat to medium-high, and add chicken stock. Cover, and bring to a boil. Immediately lower the heat, and simmer for 15 minutes, stirring and mashing every 5 minutes. Add the coconut milk and continue cooking for 10 minutes.
3. Remove bay leaves from soup. Using an immersion blender or in batches using a bar blender, puree until smooth.
2012-10-04 04:42:39 PM  
1 vote:
Curried Carrot Soup Full Size


Creamless Creamy Tomato Soup Full Size

2012-10-04 04:38:13 PM  
1 vote:
Step 1: go get a pressure cooker. RIGHT NOW. DO IT!
Step 2: make this beef stew:
farm9.staticflickr.comView Full Size


It's so easy, and so damn good, and takes much less time than a non-pressure-cooker beef stew.
2012-10-04 04:24:49 PM  
1 vote:

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

Stupid French having their own language. Why can't they just use English like Jesus did?
2012-10-04 04:19:06 PM  
1 vote:
Probably one of the crowd pleasingest hearty winter soups in my cookbook.

Hamburger Soup

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

Chop 1 large onion
Brown ground beef

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

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

Add frozen veggies and continue to simmer until tender

Serve with bread and butter

This recipe is simple easy and it tastes great. For a soup it is super filling and is GUARANTEED to warm you from the inside out. I used to sell it to a roustabout company in the Bakken Oilfield and those guys LOVED it in the winter. Enjoy
2012-10-04 04:02:12 PM  
1 vote:

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

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

And that's my recipe for carrot soup.
2012-10-04 03:49:40 PM  
1 vote:
I made an authentic Posole Rojo last week, which is a Mexican pork and hominy stew, and it turned out fantastic.

simplyrecipes.comView Full Size

(not my photo, from the recipe)

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

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