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30 September 2011 @ 12:45 pm
Soup!  
Soup season is fast approaching!

I want to expand my repetoire; do you have one or two favorite recipes for soup? Are you willing to share them? Please do!
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I'm feeling: chipperchipper
 
 
 
Elizabeth Hunterlillibet on September 30th, 2011 04:49 pm (UTC)
I have all my favorite soup recipes listed here. I love soups, so it's hard to pick. Hungarian Mushroom Soup might be the Best Thing Ever and Pozole (pork & hominy soup) and quesadillas is a fabulous dinner for very little effort. I've been making both of those for years. New favorites include Creamy Artichoke Soup and Roasted Tomato Soup with Fennel--can't decide which I like better!

I've been thinking about having a soup-swap along about February, when we're all bored with our own repertoires. Let me know if I should include you in that plan.
m.entrope on September 30th, 2011 06:14 pm (UTC)
Seriously. Hungarians make the best soup ever - they've elevated it to an art form. Rosa, you should come look at my Hungarian cookbooks.
blk: sandwichblk on September 30th, 2011 06:26 pm (UTC)
I'm definitely planning on throwing a Soup Swap party this winter. Possibly sooner.
Yagayagagriswold on September 30th, 2011 05:01 pm (UTC)
Chicken and Squash Stew

chicken, one whole, cut up (or whatever pieces you prefer)
winter squash, peeled and cut into bite-size chunks
Moroccan spice rub (salt, black pepper, cumin, coriander, cayenne, fennel, cinnamon, nutmeg)
onion, 1 or 2, julienned
garlic, a few cloves, peeled and minced
ginger, a couple of inches, peeled and minced
tomatoes, 30 oz can of whole or diced, as you prefer
stock or water, 2 qts or so

Rub chicken with spices, brown, & remove from pan. Sweat onion, squash, ginger, & garlic. Add tomatoes & stock. Cook until squash is almost tender, add chicken back and cook until done.

Serve with rice.
The other side of Deliriumtaura_g on September 30th, 2011 05:12 pm (UTC)
NYAJ's
Not Your Average Joe's had a soup last fall that was pumpkin and apple which was absolutely delicious!!!

If you run across something similar please let me know?
Madame Blue aka Pygmentsweetmmeblue on September 30th, 2011 05:30 pm (UTC)
I only make one kind of soup
but I make a pretty mean chicken soup if I do say so myself. I know I have it in an email someplace, when I find it I'll edit this post.

In your favorite stock pot:

1-2 Leeks
Fresh parsley
Fresh dill
salt
ground pepper
Carrots
Celery
Parsnips
Purple top turnips
Fresh garlic cloves
1 chicken cut into pieces including bones. If you have need for more chicken get extra drum sticks of wings. (I have been using the Chestnut Farms meat for a long time to make soup and it never jelled right. This past week I made it with a kosher chicken and it came out PERFECT. I'm going back to using kosher chicken for my soup.

Leave the herbs whole. I don't peel the carrots or the parsnips. I do peel the turnips. Cut up the vegetables into whatever size you want. Leave larger is you plan to take them out to have stock separate from soup. Cut smaller if you plan to eat as is.

Cook till the meat starts to fall off the bones. Take the meat out. Bone it. Put in as much as you want to have in your soup.

Edited at 2011-09-30 10:07 pm (UTC)
unintentional baitredheadedmuse on September 30th, 2011 05:30 pm (UTC)
martin made this incredible tomato dill soup last night that was like among the best things I have ever eaten.
phoenixamber_phoenix on September 30th, 2011 05:46 pm (UTC)
I have a bad habit of not making soup from recipes, but wanted to comment nonetheless to say thank you for helping me realize I should make tomato soup tonight! Yay, soup!
metagnatmetagnat on September 30th, 2011 05:49 pm (UTC)
When I make soup, I pretty much put beef and a bunch of root veggies in the crock pot and some random spices. Sometimes I add vegetable stock and/or tomatoes as well.
DancingWolfGrrl: cookingdancingwolfgrrl on September 30th, 2011 06:52 pm (UTC)
This lentil soup is way more awesome than its very-short ingredients list might lead you to believe. I never get around to making the saffron yogurt and it's still very good.

From the same blogger, I also love a coconut milk dal with red lentils and yellow split peas. It is all kinds of warm.
Mouseketeer Stigmatatrom on September 30th, 2011 08:27 pm (UTC)
Kale, sausage, bean soup:

soak beans overnight

sweat onions and garlic until soft and golden. Add beans and soaking water to aliums and cook until beans are tender. Add chopped cooked kale and some sliced sauteed Italian sausage. Add oil, red wine vinegar, salt, pepper and chili flakes to taste. Thyme also works well.
harimad on October 1st, 2011 12:35 am (UTC)
Thank you for reminding me about kale in bean soups.
(Deleted comment)
Keys and locks, roots and branchesomnia_mutantur on September 30th, 2011 08:46 pm (UTC)
Curried apple soup from Enchanted Broccoli Forest.

There's a good dozen from various moosewood cookbooks we rotate through. Tomato-peanut, golden chickpea, potato and roasted garlic, black bean and orange juice, peanut-cabbage-sweet potato, vegetarian french onion. Give me an ingredient and I can probably give you a soup for it.
blk: sandwichblk on September 30th, 2011 11:54 pm (UTC)
I am totally making that apple soup tomorrow. Thank you!
Keys and locks, roots and branchesomnia_mutantur on October 1st, 2011 03:10 am (UTC)
Enjoy. It's a big part of our annual "i've picked too many apples" cooking frenzy.
Regytregyt on September 30th, 2011 09:09 pm (UTC)
Hungarian Sausage, Baby Bok Choy, and Sweet Potato Soup
Leek and Oyster Chowder
Persian Pomegranate Soup (Ash-e Anar)
Harira
Penang Hokkien Mee (Prawn Noodle / Har Meen / Mee Yoke / 福建虾面)

And I have a big stack of cookbooks with more that I want to test! Though honestly, nowadays all I really want when I'm sick and it's cold out is kimchi and char siu and bok choy in chicken stock with dark soy sauce and shaoxing.
harimad on September 30th, 2011 09:16 pm (UTC)
Recipes? For soup? Are those the things that I look at, then change past recognition?
lycaena on September 30th, 2011 09:23 pm (UTC)
I generally just throw a bunch of stuff in a pot of water, do some tweaking with spices, and it comes out delicious, but amaranth is a favorite ingredient of mine to add to soups. Gives it a really nice texture.
Mizarchivist: Bookworm hidesmizarchivist on September 30th, 2011 09:48 pm (UTC)
I'm so not a soup person, mostly. And yet-- people keep giving me them. :/
Beahbeah on September 30th, 2011 11:44 pm (UTC)
This ginger squash soup recipe is one of my all-time faves. I'm also fond of, and have gotten raves for, my potato leek chowder.

Edited at 2011-09-30 11:45 pm (UTC)
blk: grinblk on October 1st, 2011 12:02 am (UTC)
Our household is fond of Ham and Potato Soup, which is roughly that recipe, except way more garlic, onion, and carrots, loose on the proportions, and pretty much any type of meat (we like ham, sausage, or kielbasa). Also often with potato flakes or a portion of it pureed to really thicken up the base. Good and hearty. I use our biggest stockpot and use up all the old potatoes that way.

When I'm cooking for just myself or other more vegetable-appreciative folks, I fell in love with this Curried Cauliflower soup, made pretty much exactly as it calls for. Lightly spicy and subtle, delicious for dipping with bread and honey.
Besinabesina_sartor on October 1st, 2011 02:41 am (UTC)
Ooh! Thank you for this post (and all the lovely replies!) I think I'll be making lots of soups now!
Martha: om nom nom nom42itous on October 1st, 2011 02:57 am (UTC)
Thai Red Curry Soup

- 1 big can chicken broth
- 13oz can coconut milk
- small can (4oz) red curry paste (or less, if you're a wimp like me)
- 2 Tbsp soy sauce
- 4 Tbsp fish sauce
- white mushrooms, cleaned and quartered
- 1 can of straw mushrooms
- 1 can of baby corn
- snowpeas
- chicken, cut in strips (put this in near the end of cooking, and serve when chicken is cooked through)
- red bell pepper, sliced (add after chicken, so they'll still be a bit crunchy)
- rice noodles, cooked separately (ladle soup over rice noodles in deep bowl)
- juice of 1 lime (add just before serving)
- fresh Thai basil, cut in strips (sprinkle generously on top of soup)
- scallions (serve chopped but raw, for garnish)
- mung brean sprouts (serve raw, for garnish)
whynotkaywhynotkay on October 1st, 2011 07:04 am (UTC)
I highly recommend this one, from 101 cookbooks. I've made it (or variations on it) many times, and it never fails to please.
http://www.101cookbooks.com/archives/green-soup-with-ginger-recipe.html
harimad on October 2nd, 2011 10:27 am (UTC)
The recipes I most enjoy not following are pretty much any in Jacqueline Heriteau's A Feast of Soups. It taught me how to cook soup.
traballenguastraballenguas on October 2nd, 2011 08:37 pm (UTC)
I'm a big fan of vegetarian split pea soup, it involves split peas [natch], fresh rosemary, thyme and parsley, a dash of soy sauce and a few other things. I always add fresh ginger and hot peppers, to make it warmer and more interesting. Most people already have a split-pea soup recipe they like, so let me know if you are interested and I will look it up.
harimad on October 3rd, 2011 01:36 am (UTC)
I add nori to my veg split pea soup - it dissolves into the soupt and adds umami without adding meat.
traballenguastraballenguas on October 3rd, 2011 06:50 am (UTC)
Nice idea! Too bad I can't get nori here. Have to wait until Boston.
harimad on October 4th, 2011 12:43 am (UTC)
Long-simmered spinach has a similar, albeit less intense, effect.
traballenguastraballenguas on October 4th, 2011 07:05 am (UTC)
Another good idea. I will take note of that.