Soup Season, anyone got any upcoming soup plans?

[CharlieD]

I made this simple soup using chicken stock, fresh celery leaves, onion, and tiny shell pasta.

Well, maybe I didn’t make this soup!

Vermicelli Soup - Jacques Pépin Foundation

In this video, Chef Pépin prepares a homey vermicelli soup with simple, inexpensive ingredients.

jp.foundation

Love chicken soup, or chicken stock soup with vermicelli, do it often. Lots of time I also add a little bit of very small diced potatoes and shredded carrots. What do you call those noodles in English (incidentally they are called vermicelli in russain also)?

 

[Aunt Bea]

Love chicken soup, or chicken stock soup with vermicelli, do it often. Lots of time I also add a little bit of very small diced potatoes and shredded carrots. What do you call those noodles in English (incidentally they are called vermicelli in russain also)?

I used some tiny shells that I had on hand but I prefer most any brand of fine egg noodles.

I should probably try making my own.

 

[jennyema]

making split pea and my "award winning" butternut squash (curry coconut) for a friend who had surgery

 

[larry_stewart]

Mushroom Barley, Pea soup, Onion and Corn Chowder are in the near future

 

[Kevin86]

I think I'm up to 21 butternuts (and most for more than one dish), with those last 7 I harvested, so those will be in the soup plans. I am always using those dried eggplants, that I have a huge amount of. I make a lot of bean and lentil soups, using a lot of Indian dals in other types of foods, to make quicker dishes.

Can you explain your eggplant soup a bit more?

 

[pepperhead212]

Can you explain your eggplant soup a bit more?

For soups, and many other things I use the dried eggplants in, I start out by soaking in hot water. I have always found that a lb of EP dehydrates to about 1.35-1.4 oz, so I usually just put in 1.5 oz, for a generous lb equivalent. The good thing about the dried EP is that it doesn't turn to mush, like fresh, even after simmered for 15 or 20 minutes - it still has texture after that. It takes pressure cooking in the Instant Pot, to really soften it, which I do, sometimes, in curries, and things like that. When I dehydrate the EPs, I cut the pieces a little larger than I would, when making fresh dishes, because the pieces don't expand totally, when soaked and cooked, which is why I think they keep some texture. I use this in soups - Italian, Chinese, and Indian mostly - as well as stir-fries, and curries.

 

[Sir_Loin_of_Beef]

A few years ago I made a yellow asplit pea soup that everyone loved, and I have two or three ham hocks in the freezer, but I just can't get up the ambition to make soup.

 

[larry_stewart]

This time of year we usually plan on at least a soup a week. yesterday we had tomato soup with tortellini

 

[Sir_Loin_of_Beef]

As I said, I have a couple ham hocks in the freezer, but today a neighbor gave me a used ham bone with a lot of ham still on it. I will have to consult my soup recipes to ascertain if I have one that includes ham.

 

[Steve Kroll]

I found a recipe online for Thai Coconut Cauliflower Soup that I'm planning to try this weekend.

 

[caseydog]

Looks like we have two soup threads working. It is that season, after all.

Here is another that I like, although it is not one that I necessarily make for cold weather, and usually eat with a sandwich...

Broccoli Cheddar Beer Soup

Broccoli Cheddar Beer Soup Ingredients 1 Pound Broccoli Florets 1 Large White Onion - Diced 2 Cloves Garlic - Minced 1 12 Ounce can/bottle of Beer (I used a Hefeweizen and liked it) 1.5 Cups Heavy Cream 1 Quart Chicken Stock 2 Cups Sharp/Aged Cheddar - Shredded 1/4 Cup Whipped Cream Cheese...

www.discusscooking.com

CD

 

[Kevin86]

As I said, I have a couple ham hocks in the freezer, but today a neighbor gave me a used ham bone with a lot of ham still on it. I will have to consult my soup recipes to ascertain if I have one that includes ham.

I know the common answer is pea soup with ham but don’t overlook a good potato soup. Or even a nice squash would stand side by side with that ham bone in a roast pan for a soup

Also off topic but a personal favourite is to cover it in baked beans and let it slow roast.

 

[Sir_Loin_of_Beef]

I was thinking maybe ham and lima beans. I am one of the very few people who actually like limas. Fify-some years ago when I was in the Army, ham and lima beans was the most hated C-Ration.

 

[medtran49]

Smoked turkey and wild rice. Hot and sour. Clam chowder.

 

[Dawgluver]

I'm gonna play around with making some maitaki mushroom wild rice soup. Or maybe just maitaki soup, depending on if I have any good wild rice left.

 

[Steve Kroll]

I found a recipe online for Thai Coconut Cauliflower Soup that I'm planning to try this weekend.

I'm making this tonight, although I changed recipes and decided instead to make cauliflower and potato soup since the head of cauliflower I bought was on the small side. It smells delicious.

 

[caseydog]

Does anyone have a good clam chowder recipe? The New England kind, not that stuff they make in Manhattan.

CD

 

[taxlady]

Does anyone have a good clam chowder recipe? The New England kind, not that stuff they make in Manhattan.

CD

I have one that I have made a couple of times. It was good enough to make it again. I have to go eat, but if you are interested, I'll post it later.

 

[msmofet]

Does anyone have a good clam chowder recipe? The New England kind, not that stuff they make in Manhattan.

CD

I have one. Not sure if I posted it. If not, I'll write it up.

 

[msmofet]

I posted it in the thread below, post #48. Hope it is what you want.

The Best Clam Chowder Recipe

I cook the barley in beef stock in a separate pan. That way it tastes like it belongs to the Beef soup, not just an add on. Good tip.

www.discusscooking.com