http://www.discusscooking.com/forums/ en Sat, 21 Nov 2009 00:14:38 GMT vBulletin 60 http://www.discusscooking.com/forums/images/discook/misc/rss.jpg http://www.discusscooking.com/forums/ http://www.discusscooking.com/forums/f56/iso-creamer-alternative-for-soup-61273.html Fri, 06 Nov 2009 20:43:45 GMT *this recipe* which sounds interesting, except that I don't like the creamer ingredient since it has no nutritional value. I suppose I could use non-fat dry milk, but how much should I use to make it...]]> I found this recipe which sounds interesting, except that I don't like the creamer ingredient since it has no nutritional value.

I suppose I could use non-fat dry milk, but how much should I use to make it as creamy as the creamer? Or should I just forgo the whole thing and find something else? ]]> Soups magnoliasouth http://www.discusscooking.com/forums/f56/iso-creamer-alternative-for-soup-61273.html http://www.discusscooking.com/forums/f56/iso-mushroom-barley-soup-recipe-with-a-twist-61147.html Sat, 31 Oct 2009 23:13:26 GMT This week on the dinner list is Mushroom Barley soup. Ive been making it for years. I usually try to do something similar to the Ratners ( from NYC) Recipe ( if anyone is familiar with that). This time I want to do something a little different, im just not sure what yet. When I go shopping... This week on the dinner list is Mushroom Barley soup.

Ive been making it for years. I usually try to do something similar to the Ratners ( from NYC) Recipe ( if anyone is familiar with that).

This time I want to do something a little different, im just not sure what yet. When I go shopping I may get a few ideas as i walk up and down the aisles, But, I was wondering if anyone throws something unique or different in their recipe, just to throw a little twist into the typical mushroom barley soup.

Im vegetarian ( for those who dont know) , and I have no problems converting a recipe with meat to a veg recipe, I just dont want the ingredient that throws a twist in it to be something meat related.

All ideas welcome,

Thanks in advance,

larry ]]> Soups larry_stewart http://www.discusscooking.com/forums/f56/iso-mushroom-barley-soup-recipe-with-a-twist-61147.html http://www.discusscooking.com/forums/f56/cream-of-garlic-soup-61101.html Wed, 28 Oct 2009 14:58:20 GMT I had some peeled garlic left over in a jar so decided to make soup with it.
Roasted 30 peeled garlic cloves , drenched in olive oil, sprinkled with salt and pepper, roasted at 350 degrees for about 45 min. In the meantime, I started the chicken stock , I used Minor's chicken base. After the garlic was finished roasting, I let it cool a little then mashed it all up and put it in the chicken stock and let it all cook for about 15 min, added about 1/2 cup cream... mixed it all and let it get hot for about 10 min.
I just ate some... oooh so good !! I plan to use the rest of the soup for pasta for dinner , by thicken it as a sauce, add corn starch . ]]> Soups LadyCook61 http://www.discusscooking.com/forums/f56/cream-of-garlic-soup-61101.html http://www.discusscooking.com/forums/f56/split-pea-soup-61047.html Sun, 25 Oct 2009 18:05:00 GMT In that wondrous book, "The Joy of Cooking" paperback version purchased in the late 1970's, I learned a technique called Binding the soup, which prevents the solids in pea soup from settling to the pot bottom. I have used it many, many times, and with great success. But I have also made pea soup that remained homogenized without having to bind it. I will give both techniques here as they are both valid, and you can use whichever you like best. I will also give the advantages of each. And lastly, I give you a recipe for split pea soup, Canadian Style that is equally delicious, but quite different in flavor.

Split pea soup #1 Bound

Ingredients:
*16 oz package green split peas
*Salt
*Coarse-Ground Black Pepper
*1 large yellow onion, diced
*2 large carrots, thinly sliced
*Pork, your choice - ham bone, ham hock, pork bones, cubed Boston Butt
*Water
3 tbs. Butter
3 tbs. all purpose flour

Wash peas in a fine mesh strainer, rinsing out any floaters or foreign objects such as pebbles. Measure the peas and place into a 3 quart soup pot. Add twice the volume of the peas in water to the pan and bring to a boil. Add the meat, and or bones. Reduce the heat to simmer and cover. Cook for about 1 1/2 hours, stirring occasionally to prevent the peas from sticking to the bottom of the pan. Add the remaining ingredients , except the salt and pepper, and cook for another half hour, again covered and over low heat.

Test the peas by spooning out just a few, and biting them. There should be no crunch. If there is, cook for an additional 20 minutes. Again test. When the peas are soft, remove the bone. Add salt and pepper, a tsp. at a time, and stir in. Test and correct the seasoning to your taste. add one extra cup of water to the soup.

Melt 3 tbs. butter in a saute pan. Add 3 tbs. flour and stir to make a roux. Cook the roux over medium heat until it turns blonde. Ladle a half cup of the soup broth into the roux while stirring, to form a paste. Add more broth to form a thick sauce. Add the sauce to the soup and stir in until all is silky smooth. If you like your pea soup creamy, remove all meat and use an immersion blender to make it velvety smooth. Put the meat back in and serve.

The advantage of this peas soup, with the pea solids bound by the roux, is that it is milder in flavor than without the roux. It is silky smooth and can luxurious in the mouth. It may also be enjoyed by those who are not so crazy about straight pea soup as the flavor is more subtle.

Split Pea Soup #2

Ingredients:
*16 oz package green split peas
*Salt
*Coarse-Ground Black Pepper
*1 large yellow onion, diced
*2 large carrots, thinly sliced
*Pork, your choice - ham bone, ham hock, pork bones, cubed Boston Butt
*WaterWash and clean the split peas. Add twice the volume of water as volume of peas to a 3 quart soup pot. Bring to a boil. Add the bones/meat, cover and simmer over low heat for 1.5 hours. Test the peas. they should be soft. add the remaining ingredients except the salt and pepper. Cook for 30 mintues more. Remove the bones and meat. Blend until smooth with an immersion blender, or simply stir with a spoon until smooth. Add the meat and season to taste with salt and pepper. You might add a couple drops of liquid smoke if you desire, then stir in.

This soup is slightly grainy, but has a more robust split pea flavor. It is thick enough that the pea solids suspend themselves without seperating to the pot bottom. If you like a heavier soup, then this is the one to use.

Split Pea Soup #3, Canadian Style
Though I love all three of the recipes given, this is my favorite. It is patterned after a brand of Canadian Pea Soup available in my home town called Habitant, Candian Pea Soup, but is richer in flavor, aka Goodweed style. Because it uses yellow split peas, the flavor is more delicate, but rich at the same time. Try it. It just might become your favorite too.

Ingredients:
*16 oz. package yellow split peas
*Pork bones or cubed pork steaks with bones
*1 large white onion, diced
*Salt
*Pepper
*1/4 cup cream
*water

Add all ingredients to a large soup pot, except the salt and pepper, and cream. Bring everything to a boil, cover, and simmer for 1.5 hours. Test the peas. When tender, add salt, and pepper to the soup to taste. add a little at a time, stir in to dissolve the salt, and repeat after tasting until it tastes great to you. Add the cream and stir in. Remove the bones and sitr. Don't blend this one. Serve with a good, rustic bread, whole grain of course.

Just becasue I'm Goodweed, and can't leave well enough alone, you might try substituting chicken bones and meat for the pork in the yellow split pea soup. Playing the flavors around in my head, it should be pretty tasty.

Seeeeeeya; Goodweed of the North ]]> Soups Goodweed of the North http://www.discusscooking.com/forums/f56/split-pea-soup-61047.html http://www.discusscooking.com/forums/f56/split-pea-gone-bad-60988.html Thu, 22 Oct 2009 19:32:06 GMT *Made a batch of my Split pea soup. Soaked the peas overnight without salt. After all the work and hours of cooking. The peas never softened. Threw it all out. Wasted ham hocks bacon stock and potatoes. What happened to the peas? * Made a batch of my Split pea soup. Soaked the peas overnight without salt. After all the work and hours of cooking. The peas never softened. Threw it all out. Wasted ham hocks bacon stock and potatoes.
What happened to the peas?
]]> Soups Wild Bill http://www.discusscooking.com/forums/f56/split-pea-gone-bad-60988.html