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.

CM400,

Chicken and dumplings, or French onion with smoked Gruyère.

MysticKetchup,

Tomato and dumpling

Dakbokkeumtang (Korean Chicken stew)

And anything I can make with leftover ham or prime rib bones from holiday dinners

JakoJakoJako13,
@JakoJakoJako13@lemmy.world avatar

It’s been Souptober at my house for the weekends this month. Started with a beef barley stew. Then chicken noodle. Then a chilli. Next I’m trying to make a crab soup or french onion soup. Gonna finish it off with chicken and dumplings. I just need a tomato based soup to squeeze in there during the week.

mrspaz,

A good hearty borscht (the red variety). Serve with a sprinkle of fresh dill on top and a spoonful of sour cream dropped in.

sevan,

My wife just made a favorite of mine: gnocchi soup with spicy turkey sausage.

HeyThisIsntTheYMCA,
@HeyThisIsntTheYMCA@lemmy.world avatar

Queso

I’m trying to find my recipe but serious eats has a good one for not having to use Velveeta. Use evaporated milk and cornstarch with your shredded cheese. That’s their recipe. Then I throw in some cumin and rotel and diced chiles. Maybe taco meat if it’s the main dish. Sometimes avocado.

PenPalMoment,

Healthy pleaser has been butternut squash and harvest veggies soup. Favorite junkier soup is cheesy lasagna soup.

happyhippo,

Ribollita

AngryCommieKender,

Gumbo for me, I know it isn’t a soup, but it’s made like one before you pour it over rice or pasta

clay_pidgin,

Got a recipe?

AngryCommieKender, (edited )

www.hungrybrowser.com/phaedrus/m0227M06.htm

Justin Wilson’s Red Bean Gumbo. The trick is an ultra-dark roux. You’re gonna burn it the first few tries, so give yourself a few hours to practice. This ultra-dark roux takes almost 45 minutes to make. It should look like chocolate pudding and smell of toasted wheat if you did it correctly.

A burnt roux is only suitable for the garbage bin. Seriously, don’t try to save $0.50 of oil and flour, whatever you try to make with it will taste burnt and shitty

You get this recipe correct though, and you’ll love it. I Gare-on-tee

clay_pidgin,

Thanks, friend! I’ll give it a try.

wookiepedia,

Homemade Pho is my jam. Trash meat/bone cuts at the grocery store for less than $3/lb or salmon heads.

Just start with oil on saute in the instant pot and bloom out coriander, cinnamon, clove, star anise, and a LOT of black pepper. Toss in chopped onion or shallot, ginger, and lemon grass, add salt. Cook until browned, turn off the heat and toss in smashed garlic cloves, allowing carryover heat to bring out the fragrance. Add about 1/2 cup of water while still hot and use a WOODEN spoon to scrape the frond off the bottom of the cooking vessel. Do not skip this step.

Add your protein (chicken skeletons or smoked turkey wings also work great), then toss in a dash of soy and a few drops of fish sauce. Go easy with the fish sauce as it’s powerful joojoo and easy to overdo. Fill up the vessel to the top fill mark with water and cook on high pressure. In theory, it should require 38 minutes, but I go for an hour and twenty. Strain out the broth and pour over cooked rice noodle and add pho stuff to it.

lietuva,

mushroom soup, Adam Ragusea made a video a while, it was amazing! Very hearthy.

I made Georgian Kharcho few times. Its a beef soup with rice and spices.

Theres one that i have an addiction for. Ita a cold beet soup called Šaltibarščiai its basically buttermilk with cucumbers and beets, but its soo refreshing. And it takes no time to prepare. I eat it during the summer

ShitOnABrick,
@ShitOnABrick@lemmy.world avatar

Tomato soup although personally I would love a coddle stew with some tiger bread

Dick_Justice,
@Dick_Justice@lemmy.world avatar

It’s sure not traditional French, but I just bought supplies for a few blender soups, lol. Carrot, broccoli, and cauliflower.

FuglyDuck,
@FuglyDuck@lemmy.world avatar

For some inexplicable reason, all my soups turn into stews. It’s a mystery, really.

In any case I’ve been experimenting with chili- cooking off andouille sausage for its fond, starting with a sofrito sort of thing using fine chopped onion and celery, garlic towards the end, ginger. deglaze with booze- I’ve been settling to burbon, but white wine was fairly neutral. Enough water for the sofrito to cook down into almost nothingness, followed by the pepper purée.

That’s been a mix of sweet peppers, serano and smoked red chili’s that I’ve grown fresh, mostly aiming for a more mild heat.

Once that’s hot and simmering and cohesive, it’s the beef, I use rump cut into smallish pieces, that I first marinate with fish sauce and some extra booze. (Don’t worry the fish sauce only smells awful until you cook it.) some lime and orange zest, and lime juice. simmer until heavenly.

Other stews are chicken stew (lemon and white wine stock cooks down wonderfully. Add what ever vegetables you’d like- carrots, celery, onion, maybe green beans.). This finds its way into pot pie as often as not;

the GF’s go to is mushrooms soup. I’ll also go to town with a creamy pea soup if I can get my hands on a ham hock.

PetDinosaurs,

Soups/stews exist on a spectrum. Most of reality is that way.

For soups: On one end it’s plain water. On the other end it’s a boiled potato or hamburger.

FuglyDuck,
@FuglyDuck@lemmy.world avatar

I mean, yeah, that’s kinda the joke?

Though I personally- and without any real authority- divide the line based on how it behaves on a plate (well, hypothetically,)- if the stock/broth would stay clinging on the topping/filling/whateveritscalled rather than just spilling out and making a hypothetical mess…. It’s a stew

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