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Old 01-03-2012, 07:12 PM   #31
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Thank you for sharing! I love Osem
Oh, you are welocome.
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Old 02-09-2012, 11:38 AM   #32
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So pleased to find this thread today, cuz I need to make "clean-the-fridge soup".

So far into the food processor, then into pot with olive oil is:

onion, celery, carrot, white radish, potato.

I have yet to add a big bunch of kale....and then what? tomatoes probably. I'd love to make a soup without tomatoes once in awhile, but find myself always reaching for those red deliciousnesses. Oh wait, I found a box of organic chicken broth.....maybe some mushrooms, thyme and garlic to go in.....

I have a hard time stopping adding ingredients to my soups, and they usually all taste the same.
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Old 02-09-2012, 12:26 PM   #33
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Use different seasoning and even the same ingredient soup will taste differently.
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Old 02-09-2012, 12:46 PM   #34
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Originally Posted by Soma View Post
So pleased to find this thread today, cuz I need to make "clean-the-fridge soup".

So far into the food processor, then into pot with olive oil is:

onion, celery, carrot, white radish, potato.

I have yet to add a big bunch of kale....and then what? tomatoes probably. I'd love to make a soup without tomatoes once in awhile, but find myself always reaching for those red deliciousnesses. Oh wait, I found a box of organic chicken broth.....maybe some mushrooms, thyme and garlic to go in.....

I have a hard time stopping adding ingredients to my soups, and they usually all taste the same.
Hihi:stop adding all these ingedients and try to think of a specific soup you could make. I promise you they will not taste the same anymore

As for the kale, add a red onion, small sweet potato, and brocoli, season with cumin seeds and coriander seeds, salt , pepper and lime. Cook for 20 min and liquidise the soup. Enjoy with a swirl of creme fraiche and some drops of lime.
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Old 02-09-2012, 02:04 PM   #35
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Thanks for the tips!

I had some of it for lunch, but there's plenty left. Here's what it looks like. At the last minute, I added two slices of ham, diced. Mostly I wanted to make green soup, since there was lots of kale, and some bok choi in the fridge.

It's pretty tasty, with no seasonings except s,p and fresh garlic. I will add more seasonings later, as I serve it.

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Old 02-09-2012, 02:07 PM   #36
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I made a batch of black bean soup with andouille sausage the other day. I just finished off a bowl for lunch.
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Old 02-09-2012, 03:06 PM   #37
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I made a batch of black bean soup with andouille sausage the other day. I just finished off a bowl for lunch.
Recipe or method posted anywhere?
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Old 02-09-2012, 05:16 PM   #38
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I have a soup that I bet noe of you have tried, because I created it for one of my cookbooks. Before i give it to you, let me tell you a story of someone who made it, my daughter Sprout.

She decided to make this soup for the first time, for a pot luck. So she followed the directions, step by step. When all but the last few ingredients were cooked into the soup, she decided to taste it, just to see how it was coming along. She didn't like it. She was beginning to think that her dear old dad had created a flop. But she decided to add the last few ingredients, and give it a chance. After everything was in the soup, and had cooked long enough for the flavors to blend, she was very happy with the soup. The last ingredient she added was the cheese. This ingredient added the salt flavor that the soup needed. But if she had added the salt before adding the cheese, then, when it was added, it would have made the soup too salty. She reported this to me after the soup was made, and eaten by the pot luck group. She also told me that everyone thought it was great. Me, I was relieved that someone besides me liked the soup.

Here it is, directly from my cookbook, in all of its strange glory.

Havarti with Tomato, Tofu, & Herbs Soup
Ready to try something new? I thought so. I'm going to introduce you to an ingredient that you would normally wouldn't eat. But when you use it in this soup, you will have a new appreciation for it.
But before I tell you what it is, I'm going to tell you something about it. It's high in protein, vitamins, minerals, isoflavones, and a host of other nutrients. Though it isn't fat free, it is low fat. It tends to capture the flavor of ingredients used with it. It has a rather bland flavor of its own, but is great for thickening creamy soups and fruit smoothies.
What is this miracle ingredient? I'm glad you asked. It is Silken-Firm Tofu. Now before you move on to the next recipe, remember, tofu has very little flavor of its own. In this soup, it is used as a thickening agent. The cheese, herbs, spices, and tomato provide all the flavor this soup can handle. Try it. Taste it and make your own decision. You just might be surprised.
Ingredients:
1 cup Grape or Cherry Tomatoes, halved
1 cup Silken Firm Tofu
2 cups Chicken Stock or Broth
2 cloves Fresh Garlic, minced
2 tsp. Sweet Basil
1/8 tsp. Oregano
2 tsp. Salt
1/8 tsp. Thyme
1/4 tsp. Black Pepper
8 oz. Havarti Cheese, cubed into bite-size chunks
Heat the broth over a medium flame until simmering. Add the garlic, herbs, and spices. Blend in the tofu with a wire whisk or immersion blender until smooth. Add the tomatoes and let simmer for 15 minutes.
When the soup is served, add the cheese cubes to the bowls. Serve with your favorite gelatin flavor (jello) and some whipped cream.

Seeeeeeya; Chief Longwind of the North
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Old 02-09-2012, 06:38 PM   #39
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My pleasure!

Black Bean Soup~ Better than the Can
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Old 02-09-2012, 06:43 PM   #40
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Yes! My friend will hopefully be coming home from the hospital this Sunday, and BBS is on my list to bring over!
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