Maybe seafood based, I don't know. Suggestions.
I want a hearty soup, something thick and filling
|by Anonymous||reply 61||03/05/2013|
Yes,something thick and filling would be nice just about now.
|by Anonymous||reply 1||12/29/2012|
I just made an awesome split pea soup using the left over ham bone from christmas dinner. Great for a cold day.
|by Anonymous||reply 2||12/29/2012|
Black bean soup is always hearty and good.
|by Anonymous||reply 3||12/29/2012|
Cream of Sum Yung Guy always hits the spot.
|by Anonymous||reply 4||12/29/2012|
|by Anonymous||reply 5||12/29/2012|
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.
|by Anonymous||reply 6||12/29/2012|
A slow-cooker seafood chowder would hit the spot today IMO. There are recipes all over the web.
|by Anonymous||reply 7||12/29/2012|
Ooh, you should try a shrimp and corn soup, with a nice smoky dark Roux base.
|by Anonymous||reply 8||12/29/2012|
Corn is largely a GMO product and best avoided.
|by Anonymous||reply 9||12/29/2012|
Puppy does the gumbo.
|by Anonymous||reply 10||12/29/2012|
I add those dehydrated mashed potatoes to thicken soup.
|by Anonymous||reply 11||12/29/2012|
Butternut squash soup.
Lentil soup, with spinach and lots of onion.
|by Anonymous||reply 12||12/29/2012|
|by Anonymous||reply 13||12/29/2012|
[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.
|by Anonymous||reply 14||12/29/2012|
Beef barley soup. Seafood doesn't stand up well too long cooking
|by Anonymous||reply 15||12/29/2012|
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.
|by Anonymous||reply 16||12/29/2012|
I had lentil soup for dinner last night, it was heavenly.
|by Anonymous||reply 17||12/29/2012|
Parsley root does not taste like parsley.
|by Anonymous||reply 18||12/29/2012|
Wash it down with brandy!
|by Anonymous||reply 19||12/29/2012|
|by Anonymous||reply 20||12/29/2012|
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.
|by Anonymous||reply 21||12/29/2012|
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.
|by Anonymous||reply 22||12/29/2012|
Another vote for Cioppino. A local restaurant has it for less than $20 with their fake italian bread (which is actually good).
|by Anonymous||reply 23||12/29/2012|
I hate the yellow...looks like thick pea. Give me green.
|by Anonymous||reply 24||12/29/2012|
Anyone got a good minestrone recipe?
Only very good minestrone is worth eating. Bad, mushy, overcooked minestrone is awful, and I won't even speak of the canned versions.
|by Anonymous||reply 25||12/29/2012|
Senate Bean Soup, very tasty.
|by Anonymous||reply 26||12/29/2012|
That Mushroom Barley soup sounds great, R22. Damn, I don't want to go out in the snow to get the ingredients though.
|by Anonymous||reply 27||12/29/2012|
I made cream of broccoli in a snap with my kitchen ninja.
|by Anonymous||reply 28||12/29/2012|
R14, you'd most likely put it in the last 10-20 minutes that the soup was slow-cooking. I should have mentioned that.
|by Anonymous||reply 29||12/29/2012|
I love my Refried Bean Soup with cornbread
|by Anonymous||reply 30||12/29/2012|
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).
|by Anonymous||reply 31||12/29/2012|
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.
|by Anonymous||reply 32||12/29/2012|
Canadian slow-cooker Seafood Chowdah!
|by Anonymous||reply 33||12/29/2012|
lentils are just about the best thing around for what you seek, OP
|by Anonymous||reply 34||12/29/2012|
r2 your soup is the bomb, nothing better IMHO.
r13 your soup is shitty, nasty, and I can only imagine that the Grinch likes it.
|by Anonymous||reply 35||12/29/2012|
|by Anonymous||reply 36||12/29/2012|
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.
|by Anonymous||reply 37||12/29/2012|
Thai chicken soup -- don't know the Thai name for it.
I am craving some.
Does anyone have a recipe they like?
|by Anonymous||reply 38||12/29/2012|
It's rare that someone knows how to whip up a good, satisfying pot of seafood gumbo the old-fashioned way.
|by Anonymous||reply 39||12/29/2012|
ajvar vegetable relish: is anyone else obsessed with this stuff? how would you create a soup with it?
|by Anonymous||reply 40||12/30/2012|
[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.
|by Anonymous||reply 41||12/30/2012|
I just made a delish creamy chicken with portabellas and gnocci
|by Anonymous||reply 42||03/03/2013|
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.
|by Anonymous||reply 43||03/03/2013|
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?
|by Anonymous||reply 44||03/03/2013|
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.
|by Anonymous||reply 45||03/03/2013|
Does this have a double meaning.?
|by Anonymous||reply 46||03/03/2013|
Thanks r45. I'm going to use it in a veal stew.
|by Anonymous||reply 47||03/03/2013|
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!
|by Anonymous||reply 48||03/03/2013|
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.
|by Anonymous||reply 49||03/03/2013|
Thank you for that link, r43.
|by Anonymous||reply 50||03/03/2013|
I just made a shrimp and crab pan roast for dinner. It was amazing.
|by Anonymous||reply 51||03/03/2013|
R51, is that a soup? Sure doesn't sound like one. This is a SOUP thread. Go away.
|by Anonymous||reply 52||03/03/2013|
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.
|by Anonymous||reply 53||03/03/2013|
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.
|by Anonymous||reply 54||03/03/2013|
R43, Will any jarred curry paste work? I live near China Town and need to know what to buy.
|by Anonymous||reply 55||03/03/2013|
That's not a roast, R54. It's a soup. A delicious-sounding one, but nothing gets roasted.
|by Anonymous||reply 56||03/03/2013|
What spot might that be r4?
|by Anonymous||reply 57||03/03/2013|
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.
|by Anonymous||reply 58||03/05/2013|
R54, sounds delicious but 6 cups half and half? That would be way too rich for me. Will 2% milk do?
|by Anonymous||reply 59||03/05/2013|
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.
|by Anonymous||reply 60||03/05/2013|
How's about a nice Sperm Chowder?
|by Anonymous||reply 61||03/05/2013|