New soups this season

[Kevin86]

I try to aim to make at least one new soup each soup season. I’m a sucker for my go tos of course.

But what is the new soup that you will try to push yourself to try and make this season?

Mine was a simple sausage & bean which came out ok but unfortunately my first go was a bit bland. But I’d do it again

 

[Linda0818]

I would say bean soups. I have like 5 or 6 bags of dried beans that I would like to use some of. One of my favorite bean soups is ham & white bean served with cornbread. I just need the ham is all. Need to hit up Aldi soon. I can get bone-in hams there for much cheaper than I can get them at other grocery stores. Or a nice size hock would work as well.

But yeah, a good, old fashioned white bean & ham soup is what I'm aiming for. And maybe other bean soups as well. Great for wintertime.

 

[SGM Chef]

Hi Kev,

One of my go-to winter soups is white chili/Chicken chili. Basically a Pinto Bean and chix soup (stew?) with attention to color. Celery, onion, green chilis, cilantro, Garlic, and Cumin but no tomato, carrot or chili powder.I also add 3 corn chips per pound of meat for the hint of toasted corn flavor and it extends the batch by a portion or two. Water evaporates so keep an eye on viscosity with this one...

Poutine soup sounds like a challenge I might try. Maybe fried chunks of potato added last minute with the curds into a rich brown soup base.

Savory squash soups are an option with Sage, Thyme, and/or Rosemary. Some homemade croutons.

Spaghetti squash for either a Minestrone or an Asian treatment with a Thai influence.

I love soups!

Good Luck!

 

[Badjak]

44 oC here, so maybe I should try my hands on gazpacho

 

[Kevin86]

Hi Kev,

One of my go-to winter soups is white chili/Chicken chili. Basically a Pinto Bean and chix soup (stew?) with attention to color. Celery, onion, green chilis, cilantro, Garlic, and Cumin but no tomato, carrot or chili powder.I also add 3 corn chips per pound of meat for the hint of toasted corn flavor and it extends the batch by a portion or two. Water evaporates so keep an eye on viscosity with this one...

Poutine soup sounds like a challenge I might try. Maybe fried chunks of potato added last minute with the curds into a rich brown soup base.

Savory squash soups are an option with Sage, Thyme, and/or Rosemary. Some homemade croutons.

Spaghetti squash for either a Minestrone or an Asian treatment with a Thai influence.

I love soups!

Good Luck!

Poutine soup mmmm well ok!

The spaghetti squash soup do me a favour and report back on how that goes. I’ve tried it in the past but found the denser ones better butternut, potato, acorn, buttercup, etc. but you have me curious

 

[Kevin86]

I would say bean soups. I have like 5 or 6 bags of dried beans that I would like to use some of. One of my favorite bean soups is ham & white bean served with cornbread. I just need the ham is all. Need to hit up Aldi soon. I can get bone-in hams there for much cheaper than I can get them at other grocery stores. Or a nice size hock would work as well.

But yeah, a good, old fashioned white bean & ham soup is what I'm aiming for. And maybe other bean soups as well. Great for wintertime.

White bean and sausage is the one I tried. Do you find ham or hock/etc better than sausage?

 

[Linda0818]

White bean and sausage is the one I tried. Do you find ham or hock/etc better than sausage?

I personally like it better, yes. Doesn't mean one is better than the other; that's just my personal preference. I love ham.

You mentioned squash soups above. My favorite is butternut squash soup. I also once had a butternut-carrot soup once that was divine. Someone else made it, so I don't have a recipe, but it was so silky smooth and bursting with the squash and carrot flavor, yet just slightly sweet. Oh my goodness, I couldn't stop eating it. If I hadn't feared embarrassing myself, I would have literally licked the bowl completely clean.

 

[dragnlaw]

44 oC here, so maybe I should try my hands on gazpacho

In C here it's -2.2 ( 28 F) which is a 42 degree difference in C!
and 44 C = 111 F (woof!) which is a 83 degree diffenence in F! LOL! Is this a current normal or an exceptional day even for a desert country.
In either case, yeah, go for the gazpacho!

Well, not new for me of course, but a long time haven't made stock/broth from chicken bones. But i did get and roast a chicken the other day and saved the bones. It probably would have been a good idea to make this broth before I did the pseudo pot pies. LOL
Doesn't matter though, will certainly use it. Maybe WonTon soup. Haven't made that in ages either.

 

[caseydog]

I'm thinkin' about adding some green chili peppers to my chicken noodle soup and calling it chicken noodle chili. Why not?

CD

 

[caseydog]

But yeah, a good, old fashioned white bean & ham soup is what I'm aiming for. And maybe other bean soups as well. Great for wintertime.

One of my favorites, too. I won't have a ham bone this year left from Christmas dinner. I'll have to improvise.

CD

 

[Linda0818]

In C here it's -2.2 ( 28 F) which is a 42 degree difference in C!
and 44 C = 111 F (woof!) which is a 83 degree diffenence in F! LOL! Is this a current normal or an exceptional day even for a desert country.
In either case, yeah, go for the gazpacho!

Well, not new for me of course, but a long time haven't made stock/broth from chicken bones. But i did get and roast a chicken the other day and saved the bones. It probably would have been a good idea to make this broth before I did the pseudo pot pies. LOL
Doesn't matter though, will certainly use it. Maybe WonTon soup. Haven't made that in ages either.

Ooooo, Wonton soup. Love that stuff. I've never tried making it at home, though. We have a Chinese restaurant that's been an icon in our city since the 50's (parents used to take my sister and me there when we were kids) that we still go to that has the best Wonton soup anywhere. There's no way I would be able to duplicate that flavor, so I just save my Wonton soup cravings for when we go to Ding Ho.

 

[Linda0818]

One of my favorites, too. I won't have a ham bone this year left from Christmas dinner. I'll have to improvise.

View attachment 71820

CD

If I don't have a ham bone, I just buy a couple of ham steaks from the grocery store and cut them up into cubes and use that. The broth isn't quite as flavorful and rich as when I've got a nice ham bone to simmer, but it's still delicious.

 

[caseydog]

The other "must make" soup is gumbo. I usually use the Turkey carcass from Thanksgiving, but couldn't get it home from Houston. I'll use a chicken, instead. I have some good andouille in the freezer.

CD

 

[caseydog]

If I don't have a ham bone, I just buy a couple of ham steaks from the grocery store and cut them up into cubes and use that. The broth isn't quite as flavorful and rich as when I've got a nice ham bone to simmer, but it's still delicious.

Yeah, it is the bone that makes the broth special. But, I'll figure something out.

CD

 

[Linda0818]

Yeah, it is the bone that makes the broth special. But, I'll figure something out.

CD

It'll work!

As for gumbo, not a fan.

 

[caseydog]

It'll work!

As for gumbo, not a fan.

When you get out of Cajun country, people tend to make gumbo with "burn your face off" spicing. That's how "Cajun" restaurants in Dallas do it. The real stuff is more of a "sneak up on you" kind a of spice. It's a slower burn. The face melting spice covers up the savory flavors of the dark roux and the other ingredients. Proper gumbo tastes good first and foremost, and the spices make your neck sweat.

For those that like to burn their tonsils, most Cajun cooks will put a selection of hot sauces out on the table to fortify their heat.

CD

 

[Linda0818]

When you get out of Cajun country, people tend to make gumbo with "burn your face off" spicing. That's how "Cajun" restaurants in Dallas do it. The real stuff is more of a "sneak up on you" kind a of spice. It's a slower burn. The face melting spice covers up the savory flavors of the dark roux and the other ingredients. Proper gumbo tastes good first and foremost, and the spices make your neck sweat.

For those that like to burn their tonsils, most Cajun cooks will put a selection of hot sauces out on the table to fortify their heat.

CD

I don't like any spice at all. I'm a huge wimp when it comes to spicy food. I like flavor, of course, but nothing with any heat.

 

[Badjak]

In C here it's -2.2 ( 28 F) which is a 42 degree difference in C!
and 44 C = 111 F (woof!) which is a 83 degree diffenence in F! LOL! Is this a current normal or an exceptional day even for a desert country.
In either case, yeah, go for the gazpacho!

Ah, but I don't live in the desert...
But I do live in about the hottest part of the country.
It should be this hot in October, not now. This year has been very hot, and hot early.
Anyway, now off to find hiw to make that gazpacho.
I got tomato and cucumber, let see what else I need

 

[Badjak]

Before

After

It's now in the fridge to cool for some hours

 

[dragnlaw]

@Badjak LOL, I didn't mean you actually lived in the desert but in a country that has desert and is affected by it. Sorry!