It’s split pea or ham and potato for me.
In my mind, soup is just a technique that’s really about the stock. This is just me suggesting that you all should adopt traditional French cooking technique.
For me, it’s saving old chicken scraps and certain veggies and then cooking them until they are mush in water. Grocery store rotisserie chicken skin, bones, and juice; carrots, onions, celery, garlic. Anything getting past it’s prime. No brassicas though. I’ll throw a t bone in there, but while really good beef broth is amazing, good beef bones cost as much as real beef.
Clam juice or shrimp/crab/lobster shells sauteed in butter with water (or the aforementioned stock…) Is also awesome.
Once you’ve got that, just put anything in it. That’s good soup.
Make sure that you put the correct amount of salt in it. If there’s no salt, stock tastes terrible.
deleted by creator
Ah yes. My dad’s famous egg nog.
Better served when?
Before drinking
deleted by creator
Loaded Baked Potato Soup or Creamy Tomato Soup with fresh bread
I love Italian wedding soup. There’s a Sicilian version I’ve made with eggs, cheese, and meatballs instead of parsley, basil, and meatballs and that’s my absolute favorite.
Split pea soup with plenty of ham or bacon in it
I made chicken Marsala for the first time this year, and was so into the sauce I was like, I could just quadruple the sauce, cut up the chicken and make this a soup. I thinned it down with broth a bit, it’s still very rich (mostly cream, wine and butter) but I find it delightful.
As a lactose intolerant, that would ruin my day.
Split pea though… That’s the best poops. If you don’t understand, you’re too young.
I once made a yellow lentil and pumpkin soup that was quite thick. It came out the same way it went in.
Fun fact: Vets often recommend canned pumpkin as a laxative for pets (do not give your pet laxatives without consulting a vet as they may have a dangerous blockage).
I just made Caldo Verde today. It’s a creamy Portugueses kale and sausage soup with a potato base. It’s one of my favorites.
"Slavic soup" - a potato cream with bits of sausage and/or meat
Usage of soy sauce and the name hint me that this is a local (Paraná) adaptation of some Polish soup brought with the immigrants. Lovage and chives are my own take on it. 2 servings.
Sour cream can be made at home by mixing a cup of 20% fat milk cream with 1 Tbsp of yoghurt, and leaving it to ferment for ~12h at room temp. You can also use unsoured cream “as is”, if you want - it’s up to you.
- 500g potatoes, peeled, diced - preferably creamier varieties
- 1 cup of beef broth
- [OPTIONAL] A small piece of lovage leaf
- some veg oil
- 100g of some random meat. Softer beef cuts, bacon, Krakow sausages, salami, or… really, whatever you like. Cut it into thin strips.
- half onion, diced
- 1 Tbsp smoked paprika
- 1 Tbsp soy sauce
- 2 Tbsp ketchup; don’t sub it with tomato paste
- Salt and black pepper to taste
- 100g sour cream or 20% fat milk cream.
- [OPTIONAL] chives, for garnish
- Cook the potatoes and [OPTIONAL] the lovage in the beef broth until the potatoes are really soft.
- In another pot, while the potatoes are cooking, use the veg oil to cook the meat of your choice. The actual step depends on the meat; for example if using salami you don’t need to do much, but if using beef you’ll likely want to brown it a bit.
- Add the diced half onion and the smoked paprika to the pot with the meat. Let it cook until the onion is soft. It takes a bit of time, use low fire and stir occasionally.
- At this rate the potatoes should be soft already. Discard the lovage, and blend the potatoes alongside the beef broth. Then add the blend over the meat and onion mix.
- Add the soy sauce, ketchup, salt, pepper. Let them dissolve, taste and adjust the seasoning as necessary, let it boil a bit.
- Turn off the fire and add the cream. Mix it well and, if using chives, sprinkle them over it.
cock-a-leek - chicken with leeks, rice, and carrots
I got this Scottish recipe from a site, tweaked it to my tastes, and here it is.
If you don’t have a pressure cooker, just simmer the chicken and leek leaves for 1h20min instead on step 1.
- 300g chicken, including bones (important) - thighs and legs work well for this
- 2 leeks, including the green part, washed; cut the white part into 1cm thick slices
- Salt and pepper to taste
- 1 carrot, peeled, grated
- 1/2 cup of long-grain rice, washed
- parsley to taste
- Put the chicken and green part of the leeks in a pressure cooker, with enough water to cover them (half litre should be enough). Cook them together for 30min or so, or until enough to have the meat falling off the bones.
- Discard the green leaves and the bones, both did their job already. Shred the meat with a fork, and send it back to the pot.
- Add to the pot salt and pepper. Taste it, and use your judgment to know if you should reduce it or leave it as is. Add a bit more salt than you think that it needs, since you’re adding rice and vegs to it later.
- Add rice. Simmer the thing for 10min or so.
- Add grated carrot and the white part of the leeks. Keep simmering until the rice is soft.
- Garnish with parsley.
Other soups that I’ll share as requested:
- borscht/barszcz - mostly following Polish recipes
- lazy lamen using fish, cabbage, and carrots
- kabocha cream with chickpeas
- agnolini or cappelletti in brodo (note: I use store-bought dough for this, but I can share the broth itself)
Got a recipe for the white borscht?
Tried that at a Polish festival and really liked it.
Sorry, the one that I have is for red borscht. The one with beets.
No problem! I have made the red kind before and it was really good.
Tf is soup season? If you’re not eating soup year round, you’re wrong.
No one eats hot soup when it’s 95F
That’s what gazpacho is for
Too hot for hot savory water in the summer, Id die
If you think summer is too hot for soup, you’ve never had a good Pho or Tom Yum Goong. Perfect soup for all weather.
It’s becoming summer in the southern hemisphere, and we’re not stopping the soup. We’ll have more Gazpacho and chilled borscht but we’re still souping it up down here.
Give me a recipe for the ideal non seafood based cold soup, that I may supp of this fabled summer soup
I make a pretty simple potato and kale soup that’s a favorite in my house. It’s not a recipe per se with set quantities, I just wing it.
I start in a large pot with diced carrot, onion, and celery sautéed for a few minutes, then add spice at the end to bloom: rosemary, thyme, black pepper at a minimum. Sometimes I add some garlic powder and/or paprika for a touch of daring. Next add beans, usually 1 or 2 cans of cannellini beans. Then add chicken broth, homemade if possible. About 2 quarts of broth (or 2 liters if you use a sensible measurement system). Sometimes add another 2 of water to expand the amount. Salt to taste, cover, and bring to a simmer.
After at least 30 minutes add 3-4 potatoes diced into bite-sized pieces. Simmer for another 10 minutes or until the potatoes are tender. At this point, I usually scoop out a few ladles-full and blend it smooth, then add back in to thicken the soup. Add some chopped fresh kale to wilt in the broth for a few minutes, then serve.
It’s warm and hearty, can be vegan if desired by using vegetable broth, and can be ready in about an hour.
end note: If you want to use the whole kale leaf including the rib, dice the rib and add it to the carrot/onion/celery sautee. Keep in mind if you do this and also do the blending step, your broth will be greenish. Still tastes good though and you get more fiber.
Ramen, pho, soondubu, doenjiang jigae, laksa, Hungarian mushroom, French onion, clam chowder, lobster bisque…
Mmm, now I want soup.
I love butternut squash soup. Its really simple to make if you have stock prepared.
All you have to do is heat up a duch oven with olive oil, throw diced celery, onion and carrot along with the cubed butternut squash and whatever herbs and spices you like. I also add a few tbsp of brown sugar.
Then after frying for 5 mins, cover it with stock and let it simmer for 40mins. At the end, blend it in a blender or with a hand-blender.
Its like 10mins of active work and you get 2-3 quarts of really healthy soup.
I’m doing nearly the same exept without celery. I’ll try to add it next time ! The 2 other changes that I’m doing are to replace the sugar with sliced apple for the sweetness (1/8 of apple per portion).
Also, adding blended cashew nuts (approx 30g per portion) improve a lot the texture and taste imho.
I made this last year and it came out with a texture my wife described as baby food. It was awful. Not sure what I did wrong.
That sounds like an underpowered blender. Squash takes a really high blade speed to properly cream. Cooking it a lot longer before blending could help.
Sounds like it was just too thick? More stock would be the solution then.
I love winter squash (roasted and al dente), but I’ve never really liked pureed soups. I can’t complain, but they are too bougie for me. Meanwhile, I’m also wanting lobster/crab/shrimp bisque that need to be that except for the expensive stuff.
I just need some solid chunks in my soup.
If you’re set against it I won’t try to convince you, but you can always reserve as many pieces of simmered butternut squash as you like and put them back in after blending. You can do the same with potato chunks, and also add other things in after pureeing like herbs or leafy greens.
There’s a lot you can do to add to the texture of a pureed soup.
You could add some piece of ham/lard in the puree soup, and eat with bread or “crouton”
Chicken Freekeh soup. Fell in love with it at my local Mediterranean restaurant run by a Syrian family.
I have a clone recipe for Chili’s chicken enchilada soup that I love making. Don’t do it often though as it’s like 50% cheese…
I had a potato and leak soup not too long ago and a vegetable soup that was honestly better than it has any right to be.
I can’t really say I have a favorite though. As long as it’s home made it’s probably delicious.
Potato Leek is an outstanding soup. I often start it off with chopped bacon, reserve that for garnish, but leave the fond, deglazing it with the steam of the leeks as they hit the hot bacon fat.
