It's getting to be soup season. What are your favorite soups?

It’s split pea or ham and potato for me.

In my mind, soup is just a technique that’s really about the stock. This is just me suggesting that you all should adopt traditional French cooking technique.

For me, it’s saving old chicken scraps and certain veggies and then cooking them until they are mush in water. Grocery store rotisserie chicken skin, bones, and juice; carrots, onions, celery, garlic. Anything getting past it’s prime. No brassicas though. I’ll throw a t bone in there, but while really good beef broth is amazing, good beef bones cost as much as real beef.

Clam juice or shrimp/crab/lobster shells sauteed in butter with water (or the aforementioned stock…) Is also awesome.

Once you’ve got that, just put anything in it. That’s good soup.

Make sure that you put the correct amount of salt in it. If there’s no salt, stock tastes terrible.

Zathras,

Loaded Baked Potato Soup or Creamy Tomato Soup with fresh bread

Salamendacious,
@Salamendacious@lemmy.world avatar

I love Italian wedding soup. There’s a Sicilian version I’ve made with eggs, cheese, and meatballs instead of parsley, basil, and meatballs and that’s my absolute favorite.

BorgDrone,

Snert

metallic_substance,

Split pea soup with plenty of ham or bacon in it

reversebananimals,

I love butternut squash soup. Its really simple to make if you have stock prepared.

All you have to do is heat up a duch oven with olive oil, throw diced celery, onion and carrot along with the cubed butternut squash and whatever herbs and spices you like. I also add a few tbsp of brown sugar.

Then after frying for 5 mins, cover it with stock and let it simmer for 40mins. At the end, blend it in a blender or with a hand-blender.

Its like 10mins of active work and you get 2-3 quarts of really healthy soup.

Merwyn, (edited )

I’m doing nearly the same exept without celery. I’ll try to add it next time ! The 2 other changes that I’m doing are to replace the sugar with sliced apple for the sweetness (1/8 of apple per portion).

Also, adding blended cashew nuts (approx 30g per portion) improve a lot the texture and taste imho.

Xariphon,

I made this last year and it came out with a texture my wife described as baby food. It was awful. Not sure what I did wrong.

door_in_the_face,

Sounds like it was just too thick? More stock would be the solution then.

Fermion,

That sounds like an underpowered blender. Squash takes a really high blade speed to properly cream. Cooking it a lot longer before blending could help.

PetDinosaurs,

I love winter squash (roasted and al dente), but I’ve never really liked pureed soups. I can’t complain, but they are too bougie for me. Meanwhile, I’m also wanting lobster/crab/shrimp bisque that need to be that except for the expensive stuff.

I just need some solid chunks in my soup.

Merwyn,

You could add some piece of ham/lard in the puree soup, and eat with bread or “crouton”

reversebananimals,

If you’re set against it I won’t try to convince you, but you can always reserve as many pieces of simmered butternut squash as you like and put them back in after blending. You can do the same with potato chunks, and also add other things in after pureeing like herbs or leafy greens.

There’s a lot you can do to add to the texture of a pureed soup.

Brunbrun6766,
@Brunbrun6766@lemmy.world avatar

Chicken Freekeh soup. Fell in love with it at my local Mediterranean restaurant run by a Syrian family.

Drusas,

Ramen, pho, soondubu, doenjiang jigae, laksa, Hungarian mushroom, French onion, clam chowder, lobster bisque....

Mmm, now I want soup.

I_Fart_Glitter,

I made chicken Marsala for the first time this year, and was so into the sauce I was like, I could just quadruple the sauce, cut up the chicken and make this a soup. I thinned it down with broth a bit, it’s still very rich (mostly cream, wine and butter) but I find it delightful.

PetDinosaurs,

As a lactose intolerant, that would ruin my day.

Split pea though… That’s the best poops. If you don’t understand, you’re too young.

I_Fart_Glitter,

I once made a yellow lentil and pumpkin soup that was quite thick. It came out the same way it went in.

Fun fact: Vets often recommend canned pumpkin as a laxative for pets (do not give your pet laxatives without consulting a vet as they may have a dangerous blockage).

fujiwood,

I had a potato and leak soup not too long ago and a vegetable soup that was honestly better than it has any right to be.

I can’t really say I have a favorite though. As long as it’s home made it’s probably delicious.

OhmsLawn,

Potato Leek is an outstanding soup. I often start it off with chopped bacon, reserve that for garnish, but leave the fond, deglazing it with the steam of the leeks as they hit the hot bacon fat.

CubbyTustard,

deleted_by_author

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    electrogamerman,

    Better served when?

    HeyThisIsntTheYMCA,
    @HeyThisIsntTheYMCA@lemmy.world avatar

    Before drinking

    PetDinosaurs,

    Ah yes. My dad’s famous egg nog.

    strykerx,

    I just made Caldo Verde today. It’s a creamy Portugueses kale and sausage soup with a potato base. It’s one of my favorites.

    metaStatic,

    Garbage soup.

    Throw all your food waste in the freezer and make a stock with it all at the end of the week.

    lvxferre,
    @lvxferre@lemmy.ml avatar

    That sounds a lot like my “mix-match” frittata and “mystery” croquettes.

    threeduck,
    @threeduck@aussie.zone avatar

    I did that once for a vege stock and it turned out horribly bitter. The advice regarding this is “garbage in, garbage out”.

    gac11,

    I mainly just save my onion, carrot, celery, and garlic scraps. It’s a safe combination. I often add these to chicken bones but it’s not necessary if you’re doing a vegetable centric soup

    RebekahWSD,
    @RebekahWSD@lemmy.world avatar

    I like the “slow cooker creamy tortellini, spinach, and chicken soup” although sans cream in a vain attempt to help my lactose problems

    I also like “I don’t know, but I have chicken in the freezer and potatoes everywhere, throw those into a soup” soup

    anonionfinelyminced,
    @anonionfinelyminced@kbin.social avatar

    I make a pretty simple potato and kale soup that's a favorite in my house. It's not a recipe per se with set quantities, I just wing it.

    I start in a large pot with diced carrot, onion, and celery sautéed for a few minutes, then add spice at the end to bloom: rosemary, thyme, black pepper at a minimum. Sometimes I add some garlic powder and/or paprika for a touch of daring. Next add beans, usually 1 or 2 cans of cannellini beans. Then add chicken broth, homemade if possible. About 2 quarts of broth (or 2 liters if you use a sensible measurement system). Sometimes add another 2 of water to expand the amount. Salt to taste, cover, and bring to a simmer.

    After at least 30 minutes add 3-4 potatoes diced into bite-sized pieces. Simmer for another 10 minutes or until the potatoes are tender. At this point, I usually scoop out a few ladles-full and blend it smooth, then add back in to thicken the soup. Add some chopped fresh kale to wilt in the broth for a few minutes, then serve.

    It's warm and hearty, can be vegan if desired by using vegetable broth, and can be ready in about an hour.

    end note: If you want to use the whole kale leaf including the rib, dice the rib and add it to the carrot/onion/celery sautee. Keep in mind if you do this and also do the blending step, your broth will be greenish. Still tastes good though and you get more fiber.

    TheGiantKorean,
    @TheGiantKorean@lemmy.world avatar

    Pho is amazing this time of year. I think my favorite soup of all time though is a good coconut laksa.

    bobs_monkey,

    Pho is amazing year round, especially if you can find a place with good ox tail

    TheGiantKorean,
    @TheGiantKorean@lemmy.world avatar

    I’ll have to look around for that!

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