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Thread: Name that Soup!

  1. #11
    Senior Member stevenStefano's Avatar
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    Any time I try to make fancy soup in work we never sell it, simple stuff seems to be more popular for me anyway. Bacon and parsley, that's one I like and you can use the stalks of the parsley to get rid of them and it tastes nice

  2. #12
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    My favorite is Mexican fideo soup-Fideo noodles (or angel hair pasta) broken apart and sauteed in olive oil, then add onions and garlic, chipotle peppers, canned tomatoes, chicken stock, shredded chicken, lime juice and fresh cilantro. Bloody marvelous stuff!

  3. #13
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    I also love Tuscan tomato bread soup, cheddar cheese and beer soup, 5-allium soup (garlic, leeks, shallots and onions in chicken stock, finished with cream and chives)and a hearty bowl of borscht (Eastern European beet soup).

  4. #14
    Isnt vichysoisse potato leek and fish stock soup?

  5. #15

  6. #16
    tom yam pla

    tom yam kum

    beautiful memories

  7. #17
    Senior Member
    WildBoar's Avatar
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    Quote Originally Posted by bieniek View Post
    Isnt vichysoisse potato leek and fish stock soup?
    cold soup w/ potato and leek, fresh cream, etc. Not sure about the stock type, but I don't think it's fish stock normally.
    __________
    David (WildBoar's Kitchen)

  8. #18
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    This recipe just showed up in the local paper. I think I'll try it, on a smaller scale, of course.

    Reuben Chowder

    ½ pound butter
    1 cup flour
    ½ cup celery — diced fine
    ½ cup scallion — diced fine
    1 gallon whole milk
    2 quarts heavy cream
    ¼ cup chicken base
    ¼ cup ham base
    1 tablespoon Caraway seed
    ½ cup sauerkraut
    1 pound corned beef, shredded
    2 pounds potatoes — peeled, steamed

    Melt the butter in a large dutch oven, add onions, celery, then dust with flour.

    Cook flour, onion, celery mixture for three minutes, then add corned beef, caraway seed, and sauerkraut.

    Add milk, heavy cream, season with chicken and ham base, bring to simmer until thick. Steam or boil potatoes separately and add last.

    Makes 2 gallons, about 24 servings.

  9. #19
    Senior Member ThEoRy's Avatar
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    Holy mackerel I've prolly made thousands of variations of soups it's hard to remember them all. I'll try and list some favorites I've made that may not have been mentioned yet while still keeping it somewhat seasonal. I'll also try not to mention the ones everyone knows too well, lobster bisque, split pea w/ham etc... :

    Broccoli beer cheese

    Chic pea chorizo

    Rhode Island clam chowder (clear broth)

    Chinese 5 spiced pear and parsnip

    Curried butternut squash

    Cauliflower apple bisque

    Roasted Tomato and Eggplant.


    Hmm I'll try and peek back in later if I can think of any more...
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  10. #20
    No fish in Vichyssoise for me. Another French delicacy: soupe à l'oignon.

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