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Old 09-16-2004, 10:35 AM   #1
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Whats your favorite soup to make

Fall is approaching and I love to sit down to a bowl of steamy soup on chilly days.
I'd love to expand my soup recipe collection.......anyone care to share their recipe for their favorite(s).

Thanks
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Old 09-16-2004, 10:50 AM   #2
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one of my favorite fall soups is "irish 2 potato soup". i found a similar recipe called portugese kale and potato soup which used chorizo instead of ham. i liked the chorizo better, so here's my recipe for "irish/portugese 2 potato soup. (the amounts and times are approximate. i need to write stuff down when i cook)

5 garlic cloves, smashed and chopped
2 1/2 cups diced onions
3 cups sliced carrots
1/4 cup olive oil
1 pound russet (baking) potatoes (about 2 large)
8 cups chicken broth
2 pounds chorizo, cut into 1/4-inch pieces
1 pound kale, stems discarded and the leaves washed well, spun dry, and shredded thin (about 10 cups packed)
1 pound red potatoes


In a kettle cook the garlic, the onions, and the carrot in the oil over moderately low heat, stirring, until the vegetables are softened. Add the russet potatoes, peeled and cut into 1-inch pieces, the broth, and enough water to cover, bring the liquid to a boil, and simmer the mixture, covered, for 10 to 15 minutes, or until the potatoes are tender. While the potatoes are cooking, in a skillet cook the chorizo over moderate heat, stirring, until it is lightly browned. With a slotted spoon transfer the cooked potatoes to a blender, add about 2 cups of the cooking liquid and purée the mixture until it is smooth. Stir the purée into the broth mixture, add the chorizo, the kale, the red potatoes, cut into 1-inch pieces, and salt and pepper to taste, and simmer the soup, covered, for 20 minutes, or until the potatoes are tender.
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Old 09-16-2004, 10:56 AM   #3
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My all-time favorite is...

French Onion Soup

10 Vidalia or red onions
3 tablespoons butter
1 teaspoon salt
2 cups white wine
1 ¼ cups of canned beef consume (10 oz)
1 ¼ cups of good homemade chicken broth
1 ¼ cups of unfiltered apple cider
bouquet garni of thyme sprigs, bay leaf and parsley
1 loaf of country style bread
salt
ground black pepper
splash of Laphroaig scotch (optional)
1 cup Gruyere cheese, grated

Slice the onions into half rings. In a large cast iron skillet, preheated over medium heat, place the butter and melt, then add a third of the onions and sprinkle with salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. (This takes about 45 minutes to 1 hour.)

Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes. (I recommend you drink any remaining wine…)

Place oven rack in top 1/3 of oven and heat broiler.

Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute, or until toasted.

Season soup mixture with salt, pepper and scotch. Ladle the soup into crocks leaving one inch to the lip of the bowl. Into each bowl, place a bread round (toasted side down) on top of the soup and top the bread generously with grated gruyere. Return to the broiler and broil until the cheese is bubbly and golden, 1 to 2 minutes.
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Old 09-16-2004, 11:02 AM   #4
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My favorite soup is oxtail, made by my mother in her pressure cooker. With it being a tat on the cold side in MN in the winter, I like 'most every soup I personally make, but vegetable beef, clam chowder, mushroom, French onion and chicken noodle would lead the list. Gotta have 'em with lots of saltines. My wife lives on potato soup.
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Old 09-16-2004, 11:07 AM   #5
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Gotta try Audeo's FO soup, and will follow her recommendations religiously. I put a recipe for Taco Soup in the Soup category yesterday that is really good. Another one I like is potato and leek soup. Recipe is from Barbara Kafka's book, Soup - A Way of Life (recommended). She has hot and cold versions of this; below is the hot version.

1-1/2 pounds mashing potatoes, cubed
4 medium leeks, white and 1-inch of pale green part only
4 cups chicken stock (recipe elsewhere in book) or commercial chicken stock
1/2 cup heavy cream
kosher salt to taste
freshly ground black pepper to taste

Bring potatoes, leeks, and stock to boil. Lower heat and simmer, covered for 20 minutes.
In a blender, working in batches of no more than 2 cups, puree the soup or pass everything thru the fine disc of a food mill. [or, you could use an immersion blender - mud]
Return the soup to pot, stir in cream, and heat through. Season with salt and pepper. [I also like crumbled bacon for a garnish - mud]
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Old 09-16-2004, 11:37 AM   #6
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another one of my favs is zuppa di escarole e fagiole (escarole and bean soup). it's super simple and fast to make. also good for vegetarians. again, everything is approximate.

3 heads of escarole, washed, stems discarded, chopped into large pieces
1 head of garlic (yes head, not just a clove) smashed and chopped
3 large onions, roughly diced
1 1/2 lbs of cannelini beans (or any white bean), soaked overnight, or 2 large cans of beans, drianed and rinsed.
8 cups chicken or vegetable stock
1/8 cup light olive oil
s & p to taste
a hunk o' parmesano reggiano
a few crusty baguettes

in a soup pot, brown the onions and garlic in olive oil. add the stock and beans, bring to a boil, then reduce heat and simmer until the beans begin to soften. canned beans will soften much more quickly than re-hydrated ones, but doesn't taste as good imo. add the escarole, and simmer until tender. ladel into soup bowls, and top with parmesan shavings, don't be shy with the cheese. add s&p to taste. serve with a warm, crusty baguette.
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Old 09-16-2004, 12:21 PM   #7
 
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I love making all kinds of soup... especially cream soups and FRENCH ONION... sounds good Audeo..

Hey, speaking of soup... buckytom, did you ever make that gumbo.. curious as to how it turned out.
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Old 09-16-2004, 12:22 PM   #8
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i don't make it but i could go for a big old pot of my dad's potato soup.
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Old 09-16-2004, 12:25 PM   #9
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Ooohhh...gumbo! How about some Chicken Andouille Gumbo that has been slow-cooking on the stove all day? Over rice with file'!

I GARONTEE!!!
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Old 09-16-2004, 12:29 PM   #10
 
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I remember that cook...ughhhhh.. what was his name? here I go again.. can't think of someone's name... ahhhhhh his first name was Justin...
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