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  1. #1

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    Name that Soup!

    I should have named this thread "Do my job for me".

    I'm a Sous and that means Soup of the Day. Every day. I'm not a robot, so my memory doesn't work well in the morning on occasion.




    Name a soup! Hell, let's name them all! I want a place I can go to reference every soup imaginable, no matter what--there is literally no telling what I will have to work with.

    So what is a soup? Favorites? Least favorites?

  2. #2

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    This week we've done Italian Wedding, Minestrone and French Onion. Was thinking of whipping up some cream of mushroom to use up the last quarter case. There's 4 to start you.

    By the way, tip of the hat to you. My idiot co workers will run the same damn soup every day for days. Runs out, they make it again. Kills me.

    -AJ

  3. #3
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    mr drinky's Avatar
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    My favorites these days include one or all of the above: hearty greens (kale, escarole for instance), Italian Sausage, or lentils/heirloom beans. Spicy Italian sausage makes most things better -- bacon is so 2000s

    k.
    "In Japan they don't call it Japanese food, they just call it food." -- Children's Hospital Quote

  4. #4

    ecchef's Avatar
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    Quote Originally Posted by mr drinky View Post
    My favorites these days include one or all of the above: hearty greens (kale, escarole for instance), Italian Sausage, or lentils/heirloom beans. Spicy Italian sausage makes most things better -- bacon is so 2000s

    k.
    I couldn't agree more. Anything with greens & legumes, although I'd go for chorizo or linguica over the Italian.
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

  5. #5
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    WildBoar's Avatar
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    Oxtail (my wife often converts this into a lintel soup). Cream of broccoli . Chicken and dumplings. Potato/ leek (crap, don't know how to spell the cold French version). Tomato. Gazpacho. Corn chowder. Clam chowdah. Pea. Pumpkin. Peanut.
    __________
    David (WildBoar's Kitchen)

  6. #6
    Senior Member tkern's Avatar
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    Im in the same place soup-wise. Last three days of soup: Celeriac w/ apples and fennel- all simmered w/ whole milk, herbs, garlic, etc. puree. Roast butternut squash. -roast, peel, add veg stock, herbs, alittle apple for sweetness, puree. Curried Lentil- pretty much same as above.

    and the cold potato leek is vichycoisse

  7. #7

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    Bouillabaise
    French sausage-tomato soup
    Barszcz
    broccoli soup
    Madame Du Barry - cream of caulifrlower
    cream of sweet potato with cumin
    Cream of sweet potato with pancetta
    pumpkin veloute
    carrot soup
    parsnip soup
    celeriac cream
    green peas soup
    tomato soup
    "french" onion soup
    Potato and leek soup
    Gazpacho
    Sweetcorn soup
    Avgolemono - greek lemon egg cream
    Soured cucumber soup
    Soured cabbage soup

    Those are what I served now or then plus propably some i forgot
    But anyways soup is Your imagination plus very very good vegetable/sometimes meat/ stock. Thats my base for a soup. Good stock

  8. #8
    Senior Member
    WildBoar's Avatar
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    Quote Originally Posted by tkern View Post
    and the cold potato leek is vichycoisse
    Thanks I had one of Pepin's cookbooks nearby, but he did not have it.
    __________
    David (WildBoar's Kitchen)

  9. #9
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    Cauliflower velouté with Roquefort and walnuts.

    Sweet corn basil and crab.

    Jerusalem artichoke, white truffle and chives.

    Pea, mint and iceberg lettuce (and scallop!)

    Garbure.

    Some of my favourites.

  10. #10

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    These are awesome

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