ChrisT Posted January 4, 2005 Posted January 4, 2005 Good weather for making some nice hot soup. Share your recipes. I only know one kind. Quote
rbw1966 Posted January 4, 2005 Posted January 4, 2005 Potato Leek Smoked Salmon chowder Both are favorites of mine and have similar recipes Quote
ChrisT Posted January 4, 2005 Author Posted January 4, 2005 mmmmm...I *love* soup. Can you make miso? Quote
b-rock Posted January 4, 2005 Posted January 4, 2005 It's all about chowder. Use bacon. Mmmmmm. Quote
KaskadskyjKozak Posted January 4, 2005 Posted January 4, 2005 Good weather for making some nice hot soup. Share your recipes. I only know one kind. Do you like lamb? Quote
E-rock Posted January 4, 2005 Posted January 4, 2005 You need. 1) Miso - buy at asian market NOT hippy health food store. 2) Han Dashi -- this is for quick and dirty recipe, instant fish broth, main ingredient is MSG, but mmm mmm good. or Dried sardines (sold in bags at asian market), cut off heads and gut. Bring to a brief boil in a large pot and skim filth. Strain broth. You have created a traditional Dashi soup base for miso soup. 3) Cut wakame. Usually comes in a packet, they look tiny, but you sprinkle them in the soup at the end and man do they expand. 4) Cut fresh green onion. 5) firm silken tofu, cut in cubes. Make Dashi, Mix miso with small amount of broth to thin, then add to pot of broth. Add in tofu and green onion (you can boil these first, but don't boil with miso added because you loose healthy benefits). Add wakame. Serve. P.S. Hippies make it with just miso. You are dumb. That is not miso soup. Quote
Dru Posted January 4, 2005 Posted January 4, 2005 You can make anything into soup by boiling it, and keeping the broth instead of draining it. The trick is to add flavour along the way. Wine, beer, pickle juice, stock cubes, broth from other sources (eg. you boiled some veggies the other day and kept the water), bones, vegetable oil and soy sauce will all work. Then add spices while simmering. Quote
ScottP Posted January 4, 2005 Posted January 4, 2005 No soup for you! Grouper Head Soup Put the heads in a big pot & boil them down to get a fish broth, pick all the meat to make a fish chowder. Its easy to pour the entire mess through a seive to start with a good broth, add milk, seasonings, onions, potatoes, carrots, corn, tomatos, or what you like. Comes out more a fish stew than a soup. You'll be amazed at how much meat is in a big grouper's head. You can substitute cabazone or cod for grouper, but there isn't typically as much meat. Quote
lummox Posted January 4, 2005 Posted January 4, 2005 butternut or sweet potato. way easy. way good. just blenderize cooked squach or spud with chicken broth and cream. heat it and serve with a dollop of sour cream a pinch of curry seasoning and a few sprigs of cilantro. Quote
ChrisT Posted January 4, 2005 Author Posted January 4, 2005 You need. 1) Miso - buy at asian market NOT hippy health food store. 2) Han Dashi -- this is for quick and dirty recipe, instant fish broth, main ingredient is MSG, but mmm mmm good. or Dried sardines (sold in bags at asian market), cut off heads and gut. Bring to a brief boil in a large pot and skim filth. Strain broth. You have created a traditional Dashi soup base for miso soup. 3) Cut wakame. Usually comes in a packet, they look tiny, but you sprinkle them in the soup at the end and man do they expand. 4) Cut fresh green onion. 5) firm silken tofu, cut in cubes. Make Dashi, Mix miso with small amount of broth to thin, then add to pot of broth. Add in tofu and green onion (you can boil these first, but don't boil with miso added because you loose healthy benefits). Add wakame. Serve. P.S. Hippies make it with just miso. You are dumb. That is not miso soup. mmmmmmm...me so happy Quote
Bogen Posted January 4, 2005 Posted January 4, 2005 Deep fried Mars Bar soup. OMG don't get me started!! Potatos, leeks, cook in chicken broth with pepper and spices (maybe coriander or rosemary,) then run it through the food processor til creamy and reheat. Make fresh bread for dunking. mmmmm! You can put just about anything in with ichiban and make good soup (except tuna - just doesn't go somehow) but my favorite is to throw in a can of baked beans in tomato sauce. excellent camp soup. Quote
ChrisT Posted January 4, 2005 Author Posted January 4, 2005 Potatos, leeks, cook in chicken broth with pepper and spices (maybe coriander or rosemary,) then run it through the food processor til creamy and reheat. How is it UN-blended? Quote
Bogen Posted January 4, 2005 Posted January 4, 2005 How is it UN-blended? Boring. My ex's mom made it that way. Quote
ChrisT Posted January 4, 2005 Author Posted January 4, 2005 How is it UN-blended? Boring. My ex's mom made it that way. From my ex's mom I learned to make cream of broccoli soup. Seems you can cook any vegetable, blend it up and call it soup. Quote
Dru Posted January 4, 2005 Posted January 4, 2005 Dru's Hot Soup Grate 2 large organic Fountain Valley carrots Cube one PEI russet potato, or two purple potatoes. Chop 2 or 3 cloves garlic. Chop half a red onion. In large pot, put some bacon fat saved from the last time you fried bacon, or use some canola oil. Heat. Sautee garlic, onion potato until onion begins to go translucent. Add grated carrot and the remnant pickle juice left after you eat all the pickles out of a jar. When mixture begins to boil, dilute with cold water and the remnants of last night's bottle of red wine, or half of the cook's beer. Add fresh ground black pepper, bay leaf, a lot of curry powder (maybe 1 tbsp or so) and a tsp or two dry mustard. Bring back to slow boil. Simmer. Add a handful or scoop of red lentils and simmer until lentils have cooked. Add one cut up orange or yellow bell pepper. Simmer 5 minutes more. Serve hot with crusty bread. Quote
Bogen Posted January 4, 2005 Posted January 4, 2005 Seems you can cook any vegetable, blend it up and call it soup. Hey, you know I might just try to get rid of those damn brussel sprouts in my freezer that way... What could I add that would make that work? Quote
Dru Posted January 4, 2005 Posted January 4, 2005 Hey, you know I might just try to get rid of those damn brussel sprouts in my freezer that way... What could I add that would make that work? A bottle of vodka? Quote
Bogen Posted January 4, 2005 Posted January 4, 2005 Hey, you know I might just try to get rid of those damn brussel sprouts in my freezer that way... What could I add that would make that work? A bottle of vodka? Haha. I was thinking brandy actually, and the vodka for anasthetic in case its as gross as I think it will be. As far as "garbage soup" I think that recipe rocks, I'm gonna try it. All soup is garbage soup, ChrisT, have you ever worked in a restaurant? What do think a "stock pot" is. Any busy kitchen I ever saw had a bucket where things like celery tops and carrot ends went, and lots of over crisped bacon and chicken bones and everything wasted but remotely edible would eventually get cooked for a day or two to create soup stock. Quote
Dru Posted January 4, 2005 Posted January 4, 2005 Exactly. Soup is the most palatable means of consuming disparate leftovers. Quote
ken4ord Posted January 4, 2005 Posted January 4, 2005 Hmm some of my favorites are: Potato Leek (cause it is so damn easy to make, don't need a blender either, strain potatos and mash with fork and return broth) Chicken Noodle or Barley Corn Chowder Fish Cowder Borscht (sounds like your a veggie ChrisT, may want to check this one out) Portugese Stew Cream of any green veggie (souper easy to make) Butternut Squash with Gruyere (mmmm mmm good) French Onion Tom Khar Kai Tis soup season Quote
Off_White Posted January 5, 2005 Posted January 5, 2005 Real climbers cook from cans. 1 can some sort of chicken soup 1/3 can "light" cocount milk 1 squoosh lemon juice as much garlic-chili paste as you can handle quick and dirty, 5 mintues from the pantry to the table. Quote
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.