If you want to go to the trouble of making cioppino, it's delicious. It's Dungeness crab season here and stores have pre-made jars of sauce to use as a soup starter. There are tons of recipes of varying difficulty out there and you could use your favorite seafood.
A slow-cooker seafood chowder would hit the spot today IMO. There are recipes all over the web.
Ooh, you should try a shrimp and corn soup, with a nice smoky dark Roux base.
Corn is largely a GMO product and best avoided.
Puppy does the gumbo.
I add those dehydrated mashed potatoes to thicken soup.
Butternut squash soup.
Lentil soup, with spinach and lots of onion.
[quote]A slow-cooker seafood chowder would hit the spot
Is it possible to cook seafood in a slow cooker without having to be there to pay a lot of attention? I'd be afraid to overcook and make it rubbery.
Beef barley soup. Seafood doesn't stand up well too long cooking
I want to try cream of parsley root soup. I've never had parsley root, but I love parsley so I bet it would be good.
I had lentil soup for dinner last night, it was heavenly.
Parsley root does not taste like parsley.
Wash it down with brandy!
if you make Navy bean soup with a ham boane I'll come over for dinner! I love it!
A nice minestrone is always good.
Split pea soup made with YELLOW split peas is so much more appetizing than with green split peas. I don't know why the yellow ones are not more widely available.
Mushroom-barley soup is my suggestion, OP. Recipe at link.
That Mushroom Barley soup sounds great, R22. Damn, I don't want to go out in the snow to get the ingredients though.
I made cream of broccoli in a snap with my kitchen ninja.
R14, you'd most likely put it in the last 10-20 minutes that the soup was slow-cooking. I should have mentioned that.
I love my Refried Bean Soup with cornbread
This thread is making me hon-gri.
Love the navy bean/Senate bean soup others have mentioned. Don't know how to make cioppino but want to try a recipe (except buzzkill partner hates seafood in his soups).
I'm not kidding, Bull Balls soup with thyme,extra virgin olive oil,carrots and celery.It's really yummy especially of you like sweetbreads and the like.
I made an incredible new England clam chowder the other night. Recipe was from epicurious. I'm eating like a pig because the paleo diet starts new years day.
Thai chicken soup -- don't know the Thai name for it.
I am craving some.
Does anyone have a recipe they like?
It's rare that someone knows how to whip up a good, satisfying pot of seafood gumbo the old-fashioned way.
ajvar vegetable relish: is anyone else obsessed with this stuff? how would you create a soup with it?
[quote]lentils are just about the best thing around for what you seek, OP
Agree. They are tasty, nutritious, filling & require little else (carrots, celery, onion, dash salt/pepper) to make a satisfying soup. There are a lot of recipes online, even for homemade stock.
I just made a delish creamy chicken with portabellas and gnocci
I'm making a green Thai fish curry.
Tom kha gai is the chicken soup with coconut milk. I just use a jarred curry paste instead of kaffir lime leaves, lemongrass and galangal (basic recipe below) and add onions, red pepper strips and mushrooms.
I made a roux for the first time last week and am so proud of myself! Recipe said to store leftover roux in the fridge, where it will last forever, but what are the rules for using it? Like, do I heat it up before adding it to soup?
I'm just an amateur cook, but roux is a base so I gently warm it up, stirring, and build the soup on top of it. But adding it to an already-made soup shouldn't be a disaster.
Does this have a double meaning.?
Thanks r45. I'm going to use it in a veal stew.
I made the seafood & potato stew from Chef John's Food Wishes Blog: I enclosed his URL-he demonstrates all his recipes in video. Easy to follow and he is charming and funny. Enjoy!
Whipped up some butternut squash soup yesterday. Delicious, AND healthy...considering it was creamy enough even before I added a dollop of creme fraiche. Next, I sprinkled some fried sage leaves on top.
Today for the leftover bowl, I think I'll make some parmesan croutons and a drizzle of olive oil to accompany.
Thank you for that link, r43.
I just made a shrimp and crab pan roast for dinner. It was amazing.
R51, is that a soup? Sure doesn't sound like one. This is a SOUP thread. Go away.
I had the best mushroom soup I've ever had this week, at a little bakery that just opened up near my work. It had like 4 different mushrooms in it, and was also vegan.
Damn, I wish I had some now.
R52, it is a soup/stew, quite a good one
SEAFOOD PAN ROAST
Combine in a saucepan and bring to a low boil:
16 oz. clam juice
8 oz. chablis wine
8 tsp. cocktail sauce
2 tsp. butter
2 tsp. celery salt
2 tsp. white pepper
2 tsp. Paprika
2 tsp. fresh lemon juice
2 tsp. Worchesterchire sauce
8 dashes hot sauce
Lower heat and add:
6 cups half & half
Bring to simmer and add:
2 lbs. raw seafood in any combination:
scallops, shrimp, crab, oysters (add oysters last)
Simmer for 1-2 minutes, just until cooked.
Top with pad of butter and paprika. Serve with hot French bread.
R43, Will any jarred curry paste work? I live near China Town and need to know what to buy.
That's not a roast, R54. It's a soup. A delicious-sounding one, but nothing gets roasted.
What spot might that be r4?
R55, I hear from purists that the Mae Ploy brand is most authentic (Thai Kitchen is good enough for me in a pinch). You will need much less of the former (start with 1-2 T); I typically use about 4 T of Thai Kitchen.
If you're in NYC, go to the Thai Grocery at 104 Mosco Street. You will have a great time shopping there. Be sure to get sweet Thai basil and Thai eggplants, as well as lemongrass, kaffir lime leaves, their homemade curries, etc which can all be frozen for later use. The people who work there are really nice and will give you recommendations and recipes. It's surrounded by a couple great fish stores and butchers.
R54, sounds delicious but 6 cups half and half? That would be way too rich for me. Will 2% milk do?
R59, Purists may dis me but I usually substitute low-fat evaporated milk for cream in recipes. It's a little thicker than 2% milk. Either choice may be thickened by using a roux or just adding corn starch blended with the heated liquid.