I’m a big root veg fan. Carrot, beet, parsnip, radish they all stand up to some good cooking. Roast the root veggies with a beef soup bone or turkey mmmm. Some favourites
New soups this season
- Thread starter Kevin86
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Badjak
Sous Chef
- Joined
- Dec 24, 2010
- Messages
- 924
We don't even have a desert
, only the temperatures.We got dessert though
Most of the country is at an altitude of 1100+ metres, the valley where I live is 350 metres altitude
Andy M.
Certified Pretend Chef
Casey, consider adding a couple of packets of gelatin to the soup. It won't add flavor but will give the soup the mouth feel of a stock based soup.
Kathleen
Cupcake
I had a lima bean soup several years back that I would love to try to make. It was creamy, thick, but still had intact lima beans. I may simply try to create something. No one else here will eat it so I can definitely give it a whirl.
Badjak
Sous Chef
- Joined
- Dec 24, 2010
- Messages
- 924
Result
Kaneohegirlinaz
Wannabe TV Chef
I found a package of Sai Fun or Bean Threads in the back of the pantry... Hawaii-Chinese Style Chicken Noddle Soup aka Chicken Long Rice, I make mine soupier than most folks back home in Hawaii. I also added some diced Shitake Mushrooms to the above back from a few years back...
I'm very fond of root veggies too. You left out two of my favourites, celeriac and parsley root. I'm not surprised if you never heard of parsley root. I have never seen it in North America. I used to use it when I lived in Denmark. It looks a lot like parsnip, but I think it tastes much better. I have come across a number of European recipes for use in North America that have swapped the parsley root to parsnip, because visually, it's the closest thing we have here.
Linda0818
Executive Chef
Turnips! Very good included with a roast until they're nice and soft.
pepperhead212
Master Chef
I used to work with an old Polish guy, that was also a gardener, and grew a huge amount of parsley root - a.k.a. Hamburg parsley. He was born here, but his parents were from Poland, and that was one of the things they couldn't find anywhere here, and had to grow, if they wanted it, and he carried on the tradition, since he loved the flavor of it. I used to see it only rarely, years ago at the Italian Market, and grew it a few times, but I use the leaves more than the roots! I have found regular flatleaf, and gigante flatleaf get huge roots, as well - too large for hydroponics, or those windowsill boxes on my deck.
Another thing - not a root vegetable, but almost like one - is kohlrabi, which is milder, and is great in soups, in place of turnips. And a great turnip, which I have never seen in stores, except very seldom in Asian markets, is Shogoin turnips - a very mild turnip, which I discovered purely by accident, when I got a seed packet of "Asian Greens", and nobody knew what it was! (One of the problems with buying "mixes") This was in the 90s, and the Internet was in its infancy, and it was several years before I saw these things in a catalog, and a couple of years later the place I got the Asian mix from, also had them. Anyway, they grow about 4" in diameter, and almost entirely above ground, even though it is a turnip! The shogoin is mild, as well as the greens, compared to regular turnips; the greens are a little prickly, though that cooks out.
Another thing - not a root vegetable, but almost like one - is kohlrabi, which is milder, and is great in soups, in place of turnips. And a great turnip, which I have never seen in stores, except very seldom in Asian markets, is Shogoin turnips - a very mild turnip, which I discovered purely by accident, when I got a seed packet of "Asian Greens", and nobody knew what it was! (One of the problems with buying "mixes"
) This was in the 90s, and the Internet was in its infancy, and it was several years before I saw these things in a catalog, and a couple of years later the place I got the Asian mix from, also had them. Anyway, they grow about 4" in diameter, and almost entirely above ground, even though it is a turnip! The shogoin is mild, as well as the greens, compared to regular turnips; the greens are a little prickly, though that cooks out.
I made a Mushroom and Barley soup with the Chicken Broth I made. Thank goodness I was sitting as my knees were weak. Therefore I totally recommend using a bone based stock/broth. Even though I've made this particular soup before it was not with home made broth.
If I ever have to make a soup without bone based stock I will definitely try adding some gelatin to perhaps even slightly imitate the real thing. Thank You Andy for the tip!
If I ever have to make a soup without bone based stock I will definitely try adding some gelatin to perhaps even slightly imitate the real thing. Thank You Andy for the tip!
Linda0818
Executive Chef
That sounds fantastic. I love mushrooms and I love barley.
A super simple recipe Liinda not a lot of ingredients. I actually used my small crock pot and just let it take care of itself. Wasn't written for a slow-cooker but I wanted the 3 settings so I could make it right away and have it ready when I wanted.
I can post the recipe if you'd like.
I can post the recipe if you'd like.
Linda0818
Executive Chef
Would love it, thank you.A super simple recipe Liinda not a lot of ingredients. I actually used my small crock pot and just let it take care of itself. Wasn't written for a slow-cooker but I wanted the 3 settings so I could make it right away and have it ready when I wanted.
I can post the recipe if you'd like.
No problem, will do it tomorrow. In a new thread.
watch for it! coming soon to a thread near you! don't miss out on the recipe of the year! call all your neighbours to the amazing event coming soon.
watch for it! coming soon to a thread near you! don't miss out on the recipe of the year! call all your neighbours to the amazing event coming soon.
Linda0818
Executive Chef
LOL, I'll be looking for it. Here's hoping I don't miss it
Night and hope you sleep well. I'm heading to bed. Will check for your recipe on Monday, since I'm not on my computer on Sunday. That's my one day off for the week where I spend my day holed up in my room watching movies.
Have some fennel and chicken broth left over from other things and I have a recipe for an Apple and Fennel Soup. On my list for today or probably tomorrow. Should be tasty!
Fennel, do you mean the seeds? Or do you mean the vegetable that looks like a bulbous, mutant celery with dill fronds growing out the top?
I mean the fennel bulb. So munchable. Roasted half with the sausages the other day. Have been dibbling the other half and need to get it into this new soup before there nothing left.
CharlieD
Chef Extraordinaire
Can you please post your recipe please. My wife loves beans, she would really appreciate hearty bean soup this time of year, especially here in cold Minnesota. All right it is not so cold here in the cities, but up north they got dumped a foot of snow and single digits today.
