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I want a hearty soup, something thick and filling

Maybe seafood based, I don't know. Suggestions.

by Anonymousreply 6103/05/2013

Yes,something thick and filling would be nice just about now.

by Anonymousreply 112/29/2012

I just made an awesome split pea soup using the left over ham bone from christmas dinner. Great for a cold day.

by Anonymousreply 212/29/2012

Black bean soup is always hearty and good.

by Anonymousreply 312/29/2012

Cream of Sum Yung Guy always hits the spot.

by Anonymousreply 412/29/2012


by Anonymousreply 512/29/2012

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 Anonymousreply 612/29/2012

A slow-cooker seafood chowder would hit the spot today IMO. There are recipes all over the web.

by Anonymousreply 712/29/2012

Ooh, you should try a shrimp and corn soup, with a nice smoky dark Roux base.

by Anonymousreply 812/29/2012

Corn is largely a GMO product and best avoided.

by Anonymousreply 912/29/2012

Puppy does the gumbo.

by Anonymousreply 1012/29/2012

I add those dehydrated mashed potatoes to thicken soup.

by Anonymousreply 1112/29/2012

Butternut squash soup.

Lentil soup, with spinach and lots of onion.

Anything curried.

by Anonymousreply 1212/29/2012


by Anonymousreply 1312/29/2012

[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 Anonymousreply 1412/29/2012

Beef barley soup. Seafood doesn't stand up well too long cooking

by Anonymousreply 1512/29/2012

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 Anonymousreply 1612/29/2012

I had lentil soup for dinner last night, it was heavenly.

by Anonymousreply 1712/29/2012

Parsley root does not taste like parsley.

by Anonymousreply 1812/29/2012

Wash it down with brandy!

by Anonymousreply 1912/29/2012

Scotch Broth

by Anonymousreply 2012/29/2012

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 Anonymousreply 2112/29/2012

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 Anonymousreply 2212/29/2012

Another vote for Cioppino. A local restaurant has it for less than $20 with their fake italian bread (which is actually good).

by Anonymousreply 2312/29/2012

I hate the yellow...looks like thick pea. Give me green.

by Anonymousreply 2412/29/2012

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 Anonymousreply 2512/29/2012

Senate Bean Soup, very tasty.

by Anonymousreply 2612/29/2012

That Mushroom Barley soup sounds great, R22. Damn, I don't want to go out in the snow to get the ingredients though.

by Anonymousreply 2712/29/2012

I made cream of broccoli in a snap with my kitchen ninja.

by Anonymousreply 2812/29/2012

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 Anonymousreply 2912/29/2012

I love my Refried Bean Soup with cornbread

by Anonymousreply 3012/29/2012

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 Anonymousreply 3112/29/2012

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 Anonymousreply 3212/29/2012

Canadian slow-cooker Seafood Chowdah!

by Anonymousreply 3312/29/2012

lentils are just about the best thing around for what you seek, OP

by Anonymousreply 3412/29/2012

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 Anonymousreply 3512/29/2012

For R24

by Anonymousreply 3612/29/2012

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 Anonymousreply 3712/29/2012

Thai chicken soup -- don't know the Thai name for it.

I am craving some.

Does anyone have a recipe they like?

by Anonymousreply 3812/29/2012

It's rare that someone knows how to whip up a good, satisfying pot of seafood gumbo the old-fashioned way.

by Anonymousreply 3912/29/2012

ajvar vegetable relish: is anyone else obsessed with this stuff? how would you create a soup with it?

by Anonymousreply 4012/30/2012

[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 Anonymousreply 4112/30/2012

I just made a delish creamy chicken with portabellas and gnocci

by Anonymousreply 4203/03/2013

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 Anonymousreply 4303/03/2013

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 Anonymousreply 4403/03/2013

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 Anonymousreply 4503/03/2013

Does this have a double meaning.?

by Anonymousreply 4603/03/2013

Thanks r45. I'm going to use it in a veal stew.

by Anonymousreply 4703/03/2013

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 Anonymousreply 4803/03/2013

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 Anonymousreply 4903/03/2013

Thank you for that link, r43.

by Anonymousreply 5003/03/2013

I just made a shrimp and crab pan roast for dinner. It was amazing.

by Anonymousreply 5103/03/2013

R51, is that a soup? Sure doesn't sound like one. This is a SOUP thread. Go away.

by Anonymousreply 5203/03/2013

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 Anonymousreply 5303/03/2013

R52, it is a soup/stew, quite a good one


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.

Servings: 6

by Anonymousreply 5403/03/2013

R43, Will any jarred curry paste work? I live near China Town and need to know what to buy.

by Anonymousreply 5503/03/2013

That's not a roast, R54. It's a soup. A delicious-sounding one, but nothing gets roasted.

by Anonymousreply 5603/03/2013

What spot might that be r4?

by Anonymousreply 5703/03/2013

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 Anonymousreply 5803/05/2013

R54, sounds delicious but 6 cups half and half? That would be way too rich for me. Will 2% milk do?

by Anonymousreply 5903/05/2013

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 Anonymousreply 6003/05/2013

How's about a nice Sperm Chowder?

by Anonymousreply 6103/05/2013
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