Subject: What's your favourite soup?
Posted by: Cymruambyth
Date: Mar 02 10
I'm a soup aficianado, and I collect recipes for soup (if anyone has recipes they'd like to share, pass them along!).
My favourites are potato/bacon soup - delish and a meal in itself, served with crusty bread. It's almost a bisque, so thick, one can stand one's soup spoon in it!
I also enjoy making - and eating - French onion soup, and also herbed tomato soup (I use a can of cream of tomato soup, with the recommended can of water, but I add a cup of boiling water in which a teaspoon of Marmite has been dissolved, and add a quarter teasoon (5mL) each of thyme and marjoram.
I make all of my soup from scratch, except for tomato and mushroom. I've never had any success making cream of tomato soup and my cream of mushroom soup always looks like cream of elephant soup because it has a greyish hue which is just plain unappetizing!
Posted by: Cymruambyth
Date: Mar 02 10
I'm a soup aficianado, and I collect recipes for soup (if anyone has recipes they'd like to share, pass them along!).
My favourites are potato/bacon soup - delish and a meal in itself, served with crusty bread. It's almost a bisque, so thick, one can stand one's soup spoon in it!
I also enjoy making - and eating - French onion soup, and also herbed tomato soup (I use a can of cream of tomato soup, with the recommended can of water, but I add a cup of boiling water in which a teaspoon of Marmite has been dissolved, and add a quarter teasoon (5mL) each of thyme and marjoram.
I make all of my soup from scratch, except for tomato and mushroom. I've never had any success making cream of tomato soup and my cream of mushroom soup always looks like cream of elephant soup because it has a greyish hue which is just plain unappetizing!
49 replies. On page 2 of 3 pages. 1 2 3
lesley153
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Lochalsh, my mother used to make a very good borscht - the only way I've ever liked beetroot. She served it cold, with a steaming boiled potato in the centre of each soup plate, or hot with a swirl (that's the posh word for dollop) of cream or sour cream. I looked for other ideas online and I've just watched a brief video of an American man preparing a garnish for "gourmet" borscht. He chopped up spring onions (scallions), coriander leaves (cilantro) and flat-leaf parsley, and sprinkled them over his dollop of sour cream. It looked pretty but I think he could have saved himself the trouble. These are harsh flavours which I don't think have any place in this mellow, comforting soup. I reckon traditional rustic dishes have lasted because they're good - and that adding over-complicated garnishes is gilding the lily. Reply #21. Mar 04 10, 2:11 PM |
Lochalsh
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Lesley, I've used cream, sour and otherwise, with borscht, but I'd never thought to add the potato in the middle. I like the idea, and I thank you for it. Reply #22. Mar 04 10, 2:45 PM |
redwaldo 
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My favorite food is Indian, so for a soup it would be mulligatawny; it's delicious. Reply #23. Mar 04 10, 3:06 PM |
| Lochalsh
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It turns out that I could talk about soup forever, but, just in case we need a slight change of topic, pray tell me where chili, stew, ragout, and the like would fall (though not literally)? This is a serious question. Lochalsh, splish-splash Reply #24. Mar 04 10, 4:57 PM |
DebfromDetroit
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French Onion! Love it, can't get enough of it! Reply #25. Mar 04 10, 5:56 PM |
| lesley153
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Lochalsh, I hope the reality lives up to the expectation! The other dishes you mention would probably all fit happily into the stew category, I should think. Do I detect the imminent birth of another foody thread? Reply #26. Mar 04 10, 6:32 PM |
| Lochalsh
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Do I detect the imminent birth of another foody thread? _______________ After you, my dear lesley. I've started several in the last few weeks and don't want to be known as needy or greedy about the feedy. Reply #27. Mar 04 10, 6:42 PM |
tezza1551
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I make a soup that starts with a mutton shank, adds split peas and every vegetable I can find. Sits on the back of the wood stove until the meat falls off the bone, at which point I remove the bone, chop the meat finely and return to the soup. Serve to hungry farmers and replenish bowl contents as necessary. Reply #28. Mar 04 10, 7:19 PM |
| lesley153
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No, after you, dear Lochalsh. Nobody will call you any of those things negatively, because we all like eating. Er - quite a lot. Lesley Greedy and proud. Reply #29. Mar 04 10, 9:12 PM |
sasha67
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Food threads are great Lo, we all like to eat! Reply #30. Mar 04 10, 10:09 PM |
Rob3
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I love my own lentil soup - made with smoked salmon! Reply #31. Mar 05 10, 10:48 AM |
guitargoddess
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I know this is kind of an outdated thread now, but I made a delicious soup today, and thought maybe some other soup lovers might be interested in the recipe. I looked a couple of mulligatawny recipes online (mostly at www.allrecipes.com), and took some ideas from more than one, with my own measurements and stuff, this is how I made it (or rather how I wanted to make it, but more on that below..) 1/3 large white onion, chopped 7 baby carrots, sliced (instead of 2 regular carrots, b/c I had baby on hand) 2-3 stalks celery, diced 2 tbsp butter 2 tbsp olive oil 1 1/2 tbsp flour 2 tsp curry powder 4 cups chicken broth 1 small apple, peeled, cored, chopped 1/3 cup rice (*I used basmati) 1 large boneless skinless chicken breast, cut into small pieces salt pepper dried thyme 1/3 cup cream, heated Heat the butter and olive oil together in a soup pot, add the chopped veggies and saute for a few minutes until they start to soften. Add the flour and curry powder, stir and cook another few minutes. Add chicken broth, let it come to a boil, then turn the heat down and let simmer for 25-30 minutes. Add the chicken pieces (raw), apple, rice and a pinch or two each of salt, pepper, and dried thyme to the pot, and let simmer about another 15 minutes, until rice is cooked. Stir in cream at the end, and serve. *Notes: I had wanted to add 1/3 cup of rice, increased from 1/4 cup that I'd read in a couple of recipes, because I wanted it to be a little thicker and less broth-y. Well, the bag of rice got away from me and I accidentally added about 2/3 cup rice. I didn't have any extra chicken broth to balance it out, so I let it just cook to see what would happen, and sure enough nearly all the broth was absorbed by the rice. I still added the cream as called for (by the way, I used half-and-half, and I think even just a bit of whole milk would be fine, to give it a little creaminess), and ended up with what looks kind of like a too-wet, mushy risotto rather than a soup or two, but it tastes really good! I think I would increase the curry powder a little bit next time I make it, because it had nice flavour but not very spicy. I don't even really like spicy food, but a little more kick would be good in this recipe, I think. Also, I was a bit skeptical of the apple, but it works well. I also used part butter part olive oil to make it a teeny bit more calorie/fat friendly, but you could use just 1/4 cup butter. It would have a nice texture if the chicken were shredded, not cubed, I think, but I'm not sure how to do that since the chicken goes in raw. Perhaps cutting the chicken into larger pieces, putting in the soup, let it simmer longer to cook it through, remove the chicken, shred, then return to pot? Anyway, it's really tasty, and easy! And doesn't take much time other than the simmering time. Could easily be a weeknight meal. Oh, and these amounts make about 4 adult portions, but you could stretch it a bit more if you serve with bread and salad. Reply #32. May 06 10, 2:05 PM |
scottishrose44
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I always make my soup from scratch. My favorite is cream of broccoli. I don't puree all the broccoli. I leave some in small pieces. Chicken orzo is a family favorite and my husband loves french onion. Reply #33. May 07 10, 6:33 AM |
pmarney
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I like most Soups, but last year in Minorca tried their Menocan Potato Soup and that was fantastic, it's finished off with melted menocan Cheese on top, going back in 6 weeks and will definetly have it again. Reply #34. May 07 10, 6:37 AM |
blindcat78
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My favorite type of soups are the New England clam chowder, tomato, potato, broccoli cheese, egg drop, & French onion with a large slice of quiche. Reply #35. May 09 10, 1:36 PM |
| romeomikegolf
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This is my favourite for a cold winter day (vary the quantities depending on how many portions): Cook some potatoes in a good stock and then blend until smooth. Add chopped carrots, leeks, celery, a red or green peeper and turnip along with a piece of smoked streaky bacon. Simmer for at least 90 minutes or until bacon is cooked. Slice some smoked sausage and add. Just before serving remove and roughly chop the bacon and put back in the pan for a few minutes, A dash of Worcester Sauce can also be added. Serve with warm crusty bread smothered in butter. Reply #36. May 09 10, 10:22 PM |
beachbumb101
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My favorite soup is wonton and my mom's homeade chicken soup. After we've eaten a perdo oven roaster( usually on a cold winter day), my mom uses the left overs from the chicken carcus to make her soup and she adds vegies and chicken broth. It's a great thing to have for lunch. Reply #37. May 14 10, 1:46 PM |
Hannah500
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Clam chowder is my favorite soup! I hope to eat a lot of it when we go to the nothern Oregon coast next week! Reply #38. Jun 02 10, 10:41 AM |
astir
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chicken or asparagus, homemade! Reply #39. Jun 02 10, 11:11 AM |
Lush44
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French Onion is by far my fav. I dont even eat the onions half the time. Just the broth and the toast/cheese that comes on top. Otherwise I would pick Tomato. Reply #40. Jun 03 10, 12:32 PM |
49 replies. On page 2 of 3 pages. 1 2 3
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