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.

harmonea,
@harmonea@kbin.social avatar

I have a clone recipe for Chili's chicken enchilada soup that I love making. Don't do it often though as it's like 50% cheese....

numlok,

Watercress
My grandpa would make it often when I was a kid, and would usually add a bit of Portuguese linguiça. I like to add a splash of red wine vinegar just before eating.

OhmsLawn,

OK. That’s on the list!

lvxferre, (edited )
@lvxferre@lemmy.ml avatar

"Slavic soup" - a potato cream with bits of sausage and/or meatUsage of soy sauce and the name hint me that this is a local (Paraná) adaptation of some Polish soup brought with the immigrants. Lovage and chives are my own take on it. 2 servings. Sour cream can be made at home by mixing a cup of 20% fat milk cream with 1 Tbsp of yoghurt, and leaving it to ferment for ~12h at room temp. You can also use unsoured cream “as is”, if you want - it’s up to you. * 500g potatoes, peeled, diced - preferably creamier varieties * 1 cup of beef broth * [OPTIONAL] A small piece of lovage leaf * some veg oil * 100g of some random meat. Softer beef cuts, bacon, Krakow sausages, salami, or… really, whatever you like. Cut it into thin strips. * half onion, diced * 1 Tbsp smoked paprika * 1 Tbsp soy sauce * 2 Tbsp ketchup; don’t sub it with tomato paste * Salt and black pepper to taste * 100g sour cream or 20% fat milk cream. * [OPTIONAL] chives, for garnish 1. Cook the potatoes and [OPTIONAL] the lovage in the beef broth until the potatoes are really soft. 2. In another pot, while the potatoes are cooking, use the veg oil to cook the meat of your choice. The actual step depends on the meat; for example if using salami you don’t need to do much, but if using beef you’ll likely want to brown it a bit. 3. Add the diced half onion and the smoked paprika to the pot with the meat. Let it cook until the onion is soft. It takes a bit of time, use low fire and stir occasionally. 4. At this rate the potatoes should be soft already. Discard the lovage, and blend the potatoes alongside the beef broth. Then add the blend over the meat and onion mix. 5. Add the soy sauce, ketchup, salt, pepper. Let them dissolve, taste and adjust the seasoning as necessary, let it boil a bit. 6. Turn off the fire and add the cream. Mix it well and, if using chives, sprinkle them over it.

cock-a-leek - chicken with leeks, rice, and carrotsI got this Scottish recipe from a site, tweaked it to my tastes, and here it is. If you don’t have a pressure cooker, just simmer the chicken and leek leaves for 1h20min instead on step 1. * 300g chicken, including bones (important) - thighs and legs work well for this * 2 leeks, including the green part, washed; cut the white part into 1cm thick slices * Salt and pepper to taste * 1 carrot, peeled, grated * 1/2 cup of long-grain rice, washed * parsley to taste 1. Put the chicken and green part of the leeks in a pressure cooker, with enough water to cover them (half litre should be enough). Cook them together for 30min or so, or until enough to have the meat falling off the bones. 2. Discard the green leaves and the bones, both did their job already. Shred the meat with a fork, and send it back to the pot. 3. Add to the pot salt and pepper. Taste it, and use your judgment to know if you should reduce it or leave it as is. Add a bit more salt than you think that it needs, since you’re adding rice and vegs to it later. 4. Add rice. Simmer the thing for 10min or so. 5. Add grated carrot and the white part of the leeks. Keep simmering until the rice is soft. 6. Garnish with parsley.

Other soups that I’ll share as requested:

  • borscht/barszcz - mostly following Polish recipes
  • lazy lamen using fish, cabbage, and carrots
  • kabocha cream with chickpeas
  • agnolini or cappelletti in brodo (note: I use store-bought dough for this, but I can share the broth itself)
anon6789,
@anon6789@lemmy.world avatar

Got a recipe for the white borscht?

Tried that at a Polish festival and really liked it.

lvxferre,
@lvxferre@lemmy.ml avatar

Sorry, the one that I have is for red borscht. The one with beets.

anon6789,
@anon6789@lemmy.world avatar

No problem! I have made the red kind before and it was really good.

ElectricAirship,
@ElectricAirship@lemmy.dbzer0.com avatar

Cauliflower, potato, and pea soup!!

ChonkyOwlbear,

It’s hard to beat a simple pasta fagioli. Just cannellini beans, ditalini pasta, and a good stock. The trick is to take about a quarter of the beans and mash or puree them into the stock so it gets a creamy texture. Some people add tomato sauce but I prefer it without.

MargotRobbie,
@MargotRobbie@lemmy.world avatar

If stews are allowed, this is the perfect season for a hearty beef stew with a lot of potatos, carrots, and onion and cooked with a bit of wine or beer.

If we are going by a stricter definition of soup, then maybe a spicy seafood soup with a lot cilantro and lime.

anon6789,
@anon6789@lemmy.world avatar

Did see someone mention chicken tortilla and pasta fagioli which reminded me it’s been too long since I’ve made either of those, but I haven’t seen anyone recommend my personal fav, beef barley!

If anyone’s got a good pozole recipe, I’d love to check that out also!

Orbituary,
@Orbituary@lemmy.world avatar

Hot ham water.

lingh0e,

Hot, with just a smack of ham.

EnderMB,

I like vegetable soup as a way to use up any veg that’s about to go out of date. Fresh vegetable stock, roasting some veg beforehand, and adding a hint of curry powder helps make a lovely blended soup.

GissaMittJobb,

Funnel chanterelle soup is my all-time favorite. Funnel chanterelles are pretty easy to forage where I live, so I always have a bunch of them in the freezer. It’s a cream-based soup with blue cheese in it, an absolute blast of a meal.

caesaravgvstvs,

Not a recipe, but I love putting some parmesan rind on my stock, it completes the flavor a bit. I just keep a jar with the rinds in the freezer for this purpose.

And if you’re lactose intolerant, cheeses aged 12 months or more have no more lactose anymore

undeffeined,

There’s a soup season? I eat soup practically everyday.

Anyway, my favorites are: Caldo Verde and Sopa de Feijão. As I’m sure most people don’t know them heres a short description:

Caldo Verde

Lots and lots of finelly cut dark green cabbage on a smooth purée base of potatoes and onion. Traditional version also takes several slidces of blood sausage (chouriço).

Sopa de Feijão (Bean Soul)

Chopped up cabbage and carrots on a smooth base of beans and onion. Beans are usualy brown or butter beans bought dry, soaked overnight and then cooked.

Swedneck,
@Swedneck@discuss.tchncs.de avatar

stew

Frawley,

I love a good chicken wild rice.

XbSuper,

Tf is soup season? If you’re not eating soup year round, you’re wrong.

PetDinosaurs,

No one eats hot soup when it’s 95F

AngryCommieKender,

That’s what gazpacho is for

wildginger,

Too hot for hot savory water in the summer, Id die

DillyDaily,

If you think summer is too hot for soup, you’ve never had a good Pho or Tom Yum Goong. Perfect soup for all weather.

It’s becoming summer in the southern hemisphere, and we’re not stopping the soup. We’ll have more Gazpacho and chilled borscht but we’re still souping it up down here.

wildginger,

Give me a recipe for the ideal non seafood based cold soup, that I may supp of this fabled summer soup

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