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SOUP Weather is Here/Coming! What's your favorite soup?


Replies to: SOUP Weather is Here/Coming! What's your favorite soup?

  • JAM113JAM113 128 replies2 discussionsRegistered User Posts: 130 Junior Member
    I love this recipe for Stuffed Pepper Soup:


    I use tomato sauce and beef broth where she gives options for tomato soup and chicken broth. It's filling and flavorful.
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  • JAM113JAM113 128 replies2 discussionsRegistered User Posts: 130 Junior Member
    Another easy favorite is this one for Chicken Pot Pie Soup:


    I like to cut the pie crust into small squares (the size of cheese-it crackers) so they are more like croutons to sprinkle on top.

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  • jym626jym626 54619 replies2834 discussionsRegistered User Posts: 57,453 Senior Member
    I have a great varrot soup recipe but its got a lot of cream in it. I've become a fan of the boxed organic soups-- just bought Portobello mushroom, Butternut squash, Pumpkin and broccoli.
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  • Bromfield2Bromfield2 3506 replies33 discussionsRegistered User Posts: 3,539 Senior Member
    I'm married to a foodie who makes wonderful soup. The key--make your own stock. It's easy but time-consuming. If you make up your stock in advance and freeze it, you have the base for wonderful soups of all kinds. This is the stock that H makes most often.

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  • nottellingnottelling 4269 replies60 discussionsRegistered User Posts: 4,329 Senior Member
    Ummm, does your husband have an easier / less labor-intensive stock recipe than the Thomas Keller one?
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  • busdriver11busdriver11 15144 replies28 discussionsRegistered User Posts: 15,172 Senior Member
    I want some of you to come over and cook these delicious sounding soups for me, because as a cook, I suck (and I dislike cooking). But I like to eat good food. It's a dilemma.
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  • Bromfield2Bromfield2 3506 replies33 discussionsRegistered User Posts: 3,539 Senior Member
    @nottelling: TK's recipe isn't much different from the others. There are lots of steps involved in making stock, which are pretty easy. What's a pain is that it is very time-consuming. IMO the effort is totally worthwhile given the difference it makes in soups. It's clearly not an endeavor for people who don't care about cooking.
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  • zapfinozapfino 2713 replies122 discussionsRegistered User Posts: 2,835 Senior Member
    A Pittsburgh couple has had a Big Soup Party every year for the past 23 years. Partly, it's a fund-raiser for their local food bank. They usually cook 3-5 different soups each year, and attendees just bring their own bowls and spoons. I've always wished I could attend, but I've never been in Pittsburgh at the right time of year. On their website, you can see copies the publicity posters, invitations, photos, and recipes for the past 23 years.
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  • nottellingnottelling 4269 replies60 discussionsRegistered User Posts: 4,329 Senior Member
    I definitely agree that good stock is the key to good soup and I've made it myself before but boy is it a pain! The Thomas Keller recipe seems particularly obsessive because of the multiple rounds of straining and instructions like "rinse the chicken bones under cold water for 30 mins." And all those leeks, which are a pain to work with because they are so hard to clean. TK's recipe also calls for constant skimming for 6 hours (instead of once every 30 mins or so). Obviously, the result is likely to be fantastic but unrealistic for the average home cook. I'd really like to find a simpler tried-and-true recipe for good chicken stock.
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  • dmd77dmd77 8597 replies66 discussionsRegistered User Posts: 8,663 Senior Member
    edited December 2015
    Meat eaters: beef with barley. Beef, carrots, onions, broth, barley, tomato pureeseason to taste.
    Chicken posole soup: dried posole, chicken thighs (in chunks), tomato, onion, carrots, sweet pepper, broth. Simmer for about twelve hours (posole absorbs a lot of liquid). 3 pounds chicken to 12 oz. dried posole (hominy).
    Vegetarians: simmer together potatoes, tomatoes, apple (just one or else it's too sweet), onions. Puree. Add frozen sweet corn kernels.

    (Note that all soups (IMHO) benefit from having a few bay leaves thrown in while they're simmering. But I have a bay tree in the back yard, so it's easy for me.)
    edited December 2015
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  • musicamusicamusicamusica 6388 replies80 discussionsRegistered User Posts: 6,468 Senior Member
    edited December 2015
    @nottelling --- I really enjoy Thomas Keller's OCD approach to cooking. So delightfully obsessive. It reminds me of of Phil Hartmann's Anal Retentive Chef on SNL.. I have two of his cookbooks and though I read his recipes, I charge ahead and do things my way.
    Here is my absolutely tortilla favorite soup:

    c/o Wolfgang Puck

    Yield:3 quarts
    2 ears fresh corn, husks removed
    4 or 5 large garlic cloves, peeled
    1 small onion (about 3 ounces), peeled, trimmed, and quartered
    1 small jalapeno pepper, trimmed and seeded
    2 tablespoons corn oil
    2 corn tortillas, cut into 1-inch squares
    2 large ripe tomatoes (1 pound), peeled, seeded, and coarsely chopped
    2 tablespoons tomato paste
    2 to 3 teaspoons ground cumin
    2 quarts chicken stock
    Kosher salt and freshly ground black pepper
    2 corn tortillas
    1 ripe avocado
    1 large chicken breast, cooked, boned, and skinned
    1/2 cup grated Cheddar
    1/4 cup chopped fresh cilantro leaves

    Using a large knife, carefully scrape the kernels off the corncobs and set aside, reserving the cobs.

    Using a food processor fitted with the steel blade, or a large knife, coarsely chop the garlic, onion, jalapeno pepper, and corn kernels. Reserve.

    In a large soup pot, heat the oil. Add the squares of tortillas and cook over low heat until they are slightly crisp. Stir in the chopped vegetables and simmer just until the vegetables are coated with the oil. Do not brown.

    Add the tomatoes, the tomato paste, and 2 teaspoons of the cumin and continue to simmer for about 10 minutes to maximize the flavor. Slowly pour in the stock, add the corncobs, and cook over low heat until the soup is reduced by one third.

    Discard the corn cobs and puree the soup, in batches, in a blender or food processor until smooth. At this point, the soup can be passed through the fine strainer, if desired. Return to a clean pot and season with salt, pepper, and additional cumin to taste.

    Prepare the garnish: Preheat the oven or toaster oven to 350 degrees F. Cut the tortillas into thin strips and arrange on a small baking tray. Bake until the strips are crisp, 10 to 15 minutes. Peel and dice the avocado. Cut the chicken into thin strips.

    To serve, add the chicken and avocado to the soup and reheat over low heat. Ladle the soup into 6 to 8 warm soup bowls and garnish with the baked tortilla strips, Cheddar cheese, and chopped cilantro. Serve immediately.
    edited December 2015
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  • JAM113JAM113 128 replies2 discussionsRegistered User Posts: 130 Junior Member
    Stock in the crock pot is really easy, too. Throw everything in before you go to bed and put it on low. In the morning, strain and you're all set.
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  • Singersmom07Singersmom07 4094 replies80 discussionsRegistered User Posts: 4,174 Senior Member
    Totally decadent Cream of Crab soup has been on our New Year's Day dinner for years.
    1 stick butter melted
    2 Tbl flour
    1 tsp salt
    1/4 tsp crushed red pepper
    1 tsp parsley
    1/4 tsp nutmeg
    1 pt milk
    1 lb lump crab meat
    1 1/2 pts table cream
    1 wine glass dry sherry

    Melt butter, add flour, salt, red pepper, parsley and nutmeg. Stir 1 minute, making sure not to brown it. Add milk and stir constantly unitl thick. Add crab meat; remove rom heat. In a small suacepan heat table cream. Pour into crab mixture and add sherry. Serve hot.

    I do the recipe up until adding the hot cream ahead of time. I re-heat it gently and then add the rest so I don't have it as a last minute chore for company.
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  • mathmommathmom 31930 replies155 discussionsRegistered User Posts: 32,085 Senior Member
    One of my favorite soups is Gypsy Soup form the first Moosewood cookbook. It has the advantage of being vegan and gluten free as well.

    2 Tbsp. olive oil
    3 cups diced yellow onion, 1/4” dice
    1 cup diced celery, 1/4” dice
    1 cup diced red or green bell pepper, 1/4” dice
    2 cups diced, peeled yams, sweet potatoes, winter squash, or carrots, 1/4” dice
    Freshly ground black pepper
    2 Tbsp. minced garlic
    1 Tbsp. sweet paprika
    1 tsp. turmeric
    1/8 tsp. ground cinnamon
    1/8-1/4 tsp. cayenne
    1 14.5-ounce can diced tomatoe, or 1 1/2 cups diced fresh tomatoes, 1/4” dice
    1 15.5-ounce can chickpeas (garbanzo beans), drained and rinsed, or 1 1/2 cups cooked chickpeas
    5 cups vegetable (or chicken stock), or water
    1/2 tsp. salt
    3 bay leaves
    1/2 cup chopped fresh parsley

    In large pot, sauté onions, celery, peppers, and garnet yams in olive oil, lightly seasoned with salt and freshly ground black pepper,until onions soften and start to turn golden. Stir in garlic, paprika, turmeric, cinnamon, and cayenne and cook for 1 minute. Stir in tomatoes, chickpeas, stock or water, salt, and bay leaves. Bring to a boil, cover, turn heat down to low, and simmer for 20-30 minutes until flavors have blended. Taste and add salt, freshly ground black pepper, or cayenne, as needed. Stir in fresh parsley and serve.

    It's very adaptable, you can throw in greens or other stuff as well.

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