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.

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.

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!

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!

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

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.

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.

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.

CM400,

Chicken and dumplings, or French onion with smoked Gruyère.

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

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

MysticKetchup,

Tomato and dumpling

Dakbokkeumtang (Korean Chicken stew)

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

Orbituary,
@Orbituary@lemmy.world avatar

Hot ham water.

lingh0e,

Hot, with just a smack of ham.

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.

ShitOnABrick,
@ShitOnABrick@lemmy.world avatar

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

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.

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