Soup

[cookie]

I like it when it gets chilly because the time is right for soup.

I baked a ham last night, so tomorrow, I'm going to make either potato and ham chowder or split pea soup. Haven't had it since the winter ended. Mmmm. There's a local bakery that makes a cheddar cheese-sourdough bread so I'm going to pick up a loaf of that, too.

Soup is good food and I almost never eat soup from a can except in emergencies (or serving my kids a quick lunch).

Other soups/stews/chowdahs I love are French Onion Soup, Chicken Soup, Beef Stew, and Corn Chowdah.

Soup's on! What are your favorites? Care to share a recipe? I don't usually make soup with a recipe in hand. I just throw 'em together at this point.

[Monte Smith]

Funny, I just consumed a rather palatable cream of tomato soup at the University of Washington bookstore cafeteria. It's gray and blustery outside--first time it's been that way this year. Thus the soup was especially life-affirming.

Good slurpin'!

[Sergio Zamora]

French onion, baby!

There's nothing like a couple of bowls of fully condimented menudo with a bunch of tortillas and some strong-ass coffee on a slightly hung-over sunday morning.

[Chris D]

We make this great meatball soup that's basically tomato vegetable with meatballs.
Nothing more satisfying on a blustery night. Which we'll have tonight.
Thaw the meatballs!

[Ron Thorne]

I love soup too, Cookie, though I don't wait for cold weather or blustery days to enjoy it. Among my favorites:

Split Pea with Ham
Clam Chowder (New England style)
Corn Chowder w/ chiles
French Onion
Minestrone
Pozolé
Alaskan Seafood Chowder (w/halibut, salmon, clams and scallops)
Chili Con Carne
Vegetable
Black Bean
Portugese Bean Soup

I'll contribute a couple of yummy recipes soon.

[Douglas]

hmmmm! Must be something in the air.

Over the last week or so we have had split pea, French onion, and pumpkin/squash with chilli soup. They sit on the hob and are augmented with whatever can be chucked in from that evening's meal (water used to boil a vegetable etc) and so evolve.

[graypencil]

I was wondering what it would cost ..


to Have Ron T ....


run a pipeline from Anchorage to Bellingham WA ...


that could convey great quantities ..


af the Alaska Seafood Chowder? ( burp ..)


CookinglychallengedbutnoteatinglysoPencil

[Canuck Don]

French Canadian Pea soup is my 2nd. fav. My first fav. is our Ukrainian Borsch.

Borsch is the national soup of Ukraine. Filled with beets and other vegetables from a typical Ukrainian garden, it is a hearty soup which showcases the love Ukrainians have for their cooking and their land. It is said that there are 500 different versions of Borsch. Our version will help keep you warm on cold nights, and it tastes just as great when chilled.
Ingredients
1 3/4 lbs. soup meat with bone (or equivalent beef marrow bone)
10-12 cups of cold water
1 teaspoon salt
1 large chopped onion
6 small beets, cut into thin strips, along with their leaves and stems
1 medium carrot, chopped
1 large potato, chopped
1/2 cup chopped celery
1/2 cup chopped string beans
3 cups shredded cabbage
1 cup chopped tomatoes
2 cloves garlic, diced or crushed
1 tablespoon flour
lemon juice
salt and pepper for taste
fresh chopped dill
3/4 cup sour cream
2 or 3 bay leaves
Step one
Place the meat in a large cooking pot filled with the cold water. Add the salt and bring it slowly to a boil. Skim off any fat on the surface. Cover and let simmer for about 1 1/2 hours.
Step two
Add the bay leaves, onions, and beets and cook for 10 to 15 minutes, or until the beets are almost done. If you are using young beets, cook them with the other vegetables. Chop up the leaves and stems of the beets and put them in.
Step three
Add the carrots, potatoes, celery and string beans and continue cooking another 10 minutes. Add the cabbage, cooking it until it is tender.
Step four
Stir in the tomatoes and garlic. Blend the flour with about 3 tablespoons of cold water. Add some soup liquid, and then add it into the soup. Add in some lemon juice to suit your taste, being careful not to add too much. Good Borsch is tart, but not sour.
Step five
Season to taste with the salt and pepper. Flavor it with the chopped dill.
When you are ready to serve, add some thick sour cream to each bowl full. If you reheat the Borsch the next day, don't add any sour cream. It tastes better when you add the sour cream just before serving.

[Jazzzoline]

Potage à la citrouille
Mmmmmmmmmmmmmmmmmmmmmmmmm

[Henry Mars]

I like good beef barley and good lentil soup. I will drive 50 miles for good soup.

No soup for you!

[cookie]

The soup tonight was wonderful and is sure to be twice as wonderful for lunch tomorrow. I wasn't able to get the cheddar cheese-chive sourdough, but I got a nice crusty plain ol' cheddar loaf.

I went for yellow split pea with ham. Like I said, I don't use recipes. This is how I did it tonight: I skimmed the fat off the ham stock I made last night. I then threw the following into the stock: 1 pound of yellow lentils, a bunch of chopped celery, a chopped red bell pepper, large chopped onion, chopped carrot, and a minced clove of garlic. I sprinkled the top of the water liberally with crushed red-pepper flakes and threw in four whole cloves. Brought the whole thing to a boil, then turned down heat and simmered for about an hour. When the beans were soft and the soup cooked down to the consistency I like (thick, but liquid enough to slurp), I added salt and cubes of ham.

It was deLISH!

[Nate Dorward]

We often make soup & stew--no recipe, just what's around. Chicken soup with barley & beef stew are the usual (squash & pearl onions are the key ingredients in the latter). When I want to have a lot of soup on hand, I usually make oxtail soup, ideally way ahead of time--it's best if it sits for a few days in the fridge (or for weeks in the freezer), by which point it's become as rich as wine or molasses. The one nuisance is sitting there cutting the meat off the bones after it's boiled for a while, but it's worth the trouble.

As it happens I just had soup at the local Korean hotpot/shabu restaurant with my wife. Great stuff: a plateful of homemade noodles, shaved beef, sesame leaves, mushrooms, &c, which you throw into the pot at your table with a few flavourings (garlic paste, chili, pepper, salt). I like this kind of meal because as you proceed the flavours change dramatically: it starts out very clear & mild, & then gains in depth as you proceed. Eventually when only the broth is left, you toss in some rice & more veggies to make a kind of porridge that soaks up the remaining liquid. Great food for a miserably damp & grey day.

[Ron Thorne]

Sound delicious, alright, Cookie. I have only one complaint ... more garlic! One clove? C'mon, now! :-) With a pound of lentils, I'd have used an entire head of garlic.



Your two offerings also sounded like they'd be right up my alley, Nate.

I forgot to add that I also adore really well-made Chicken Soup with Matzoh Balls or Kreplach.

I don't usually use recipes either unless I'm trying to faithfully reproduce a particularly complex dish.