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It's getting colder! Let's make soup! I've been making soups every week to take into work as lunches and thought maybe a good way to spark some discussion in GWS is to make an approachable weekly thread and why the hell not soups?! I've been using this thing to pack to work: http://www.amazon.com/Sistema-656-ml-Soup-Mug/dp/B005D6Y1OM works great, liquid tight, handle is nice so you don't burn yourself. I also have the noodle bowl version which works great for rice bowls and pasta but that's another thread.  zuppa toscana by gtrwndr87, on FlickrThis week I made zuppa toscana. Despite being an actual thing with beans and stuff, most of us are more familiar with Olive Garden's version which is almost nothing like the zuppa autentico. Regardless, it's probably the only thing the lovely Darden managed restaurant franchise has done well. It's super tasty and hella easy. 1 lb italian sausage, uncased is fine as you are going to uncase it to crumble anyway. I like spicy, but I think the classic is mild. 3 strips of bacon, diced 1 medium onion, minced 2 cloves of garlic, minced 4 russet potatoes, sliced into coins 6 cups of chicken broth or water 1 half pint of cream a shitton of kale (my favorite part), ribs removed and torn into bite size pieces 1/2 tsp fennel seed, crushed in mortar and pestle (optional, but I like an assertive fennel flavor in mine) parmiggiano to taste salt and pepper to taste brown bacon in a large pot until crisp, reserve and drain all but a bit of bacon grease then add and sausage. brown and break up chunks until it is small crumbled bits. Add onion and lower heat, sweat until translucent, add garlic and fennel and saute until fragrant. Return the bacon and add chicken broth and potatoes. Simmer until potatoes start to crumble. Add cream. Taste for salt (you'll probably need a lot) If serving immediately add kale. I like to add my kale raw to my microwave cup and let the reheating cook the kale. You can sub spinach if you prefer a more tender green. Top with parm. I like a bit more hearty of a soup so I make a roux out of some of the bacon drippings and add to the soup to thicken. RE: soup of the week. I don't really care to run this idea solo, if you have a favorite soup, share it! Just interested in getting more life back into this subforum. GrAviTy84 fucked around with this message at 20:55 on Nov 17, 2014 |
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Nov 17, 2014 20:51
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I've got a pork goulash soup thing going right now. I started with the recipe here: http://www.seriouseats.com/recipes/2013/02/spicy-pork-and-cabbage-goulash-soup-recipe.html This was basically to use up a ham steak thing we got from locavore, so I had to make a few adjustments for my pantry: 4 slices hardwood-smoked bacon, chopped - Omitted, we were out 2 1/2 pounds pork stew meat, diced into bite-sized pieces - Used a 2 pound uncured bone in "ham" steak 1 1/2 cups diced cabbage - 1 entire small head purple cabbage 2 medium onions, chopped (about 1 1/2 cups) 1 red bell pepper, diced (about 1 cup) - Again, out, used roasted red peppers instead, I want them to melt away 4 garlic cloves, minced (about 4 teaspoons) 3 tablespoons sweet Hungarian paprika 1 1/2 teaspoons toasted, ground caraway seeds - Couldn't find ours so I used some thyme instead 1/4 cup red wine vinegar - Used apple cider vinegar as that is what has always been in the goulashy things I loved 1 1/2 tablespoons Worcestershire sauce 3 1/2 tablespoons tomato paste - Dumped in most of a massive can of Cento crushed tomatoes 8 cups homemade or store-bought low sodium chicken or beef broth 1 teaspoon salt 1/2 cup sour cream 1/4 cup chopped fresh flat-leaf parsley I'll be serving it with caraway rye to make up for the lack of caraway in the soup . Photos tonight. Aery fucked around with this message at 21:09 on Nov 17, 2014 |
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Nov 17, 2014 21:03
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Soup pro-tip: defrost your stock beforehand
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Nov 18, 2014 00:22
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I did a soup All these awesome grandma threads made me nostalgic, so I made something my mom used to make when I was a kid: hamburger soup. Luckily it's not called that because it's got pickles and mustard or something, it's just a vegetable and ground beef soup. Basically a way to stretch cheap meat. I suspect it came from one of those recipe card boxes by like Betty Crocker or something in the 70s. I don't measure poo poo, so here's what's in it: Chicken or beef broth, or a combo Canned tomatoes, either sauce, crushed, or diced if you want chunks Ground beef Onion Celery Carrots Potatoes Green beans Spices, I normally use a couple bay leaves, thyme, a little oregano, paprika, lots of pepper, salt Umami things that were not in any original recipe but I add: Worcestershire and soy, balsamic vinegar Brown your beef in a big pot, drain if you need to. Add your onion, celery and spices and sautee a bit. Dump in your broth, carrots, potatoes, beans, whatever other veg you have in your fridge. Simmer until veggies are tender. Add umami things to taste and a big glug of balsamic at the end. Serve with parmesan for topping and crusty bread. To top off this nostalgiameal, I suggest a box of Funfetti cake. Here's a bad pic of not very pretty but tasty soup!
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Nov 19, 2014 05:28
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Crusty Nutsack posted:I did a soup Thats pretty similar sounding to my family's 'Super Soup'. Except ours does not have green beans and relies more on bright flavors then umami. And I think there's a yonk of Burgundy in ours. Called Super Soup because it was one of the few obviously vegetable based dishes my sister and I would eat as children.
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Nov 19, 2014 09:31
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GrAviTy84 posted:zuppa autentico. Autentica 
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Nov 20, 2014 13:28
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 Tater leek soup!! Slice a pound or so of leeks thinly. Add 1 small diced onion. Sweat in butter until squishy. Dump 2 quarts of chicken stock in pot along with a pound or so of diced taters. Simmer until potatoes are soft. Add I cup heavy cream. Stick blender until smooth. Salt and pepper to taste.  
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Nov 20, 2014 19:12
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I also soup'd. Pasta e Fagioli - In a large pot, cookout about a tablespoon of tomato paste with about 1 1/2 tablespoon of olive oil. - Add in about a quart of stock, I had some homemade veggie stock, but chicken will work as well. Also add a couple dashes of fish oil. - Bring to a boil and add your pasta (I used one small package of fresh spinach tortellini) - Add one can of cannelloni beans. Make sure to drain/rinse them first. - Once the pasta is cooked, add a couple handfuls of baby spinach. - After about five minutes, it's finished.
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Nov 21, 2014 01:04
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NosmoKing posted:Salt and pepper and bacon to taste. Fixed?
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Nov 21, 2014 01:54
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Years ago I got a spicy corn chowder recipe on here. It's since become sort of an Xmas Eve tradition with my family, and I make it a few more times during the colder months.quote:INGREDIENTS  E: Why yes that's a Foreman grill at the top of this photo, which I think I took in, like, 2009.
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Nov 21, 2014 02:13
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Someone once posted a really great guide to making stocks on this forum. Anyone still have a link to that?
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Nov 21, 2014 06:54
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Albondigas Soup. By sight. On its own, make a cup of white rice, steamed. Set aside. 1 part ground beef or pork. 1 part ground mexican chorizo. 1/4th part cooked rice. Egg (amount depending on sizes of 'parts' I'm assuming half pound'ish of each meat for the remainder of this recipe) Cupped handful of fresh mint, finely chopped down to about 1 to 2 tablespoons total volume. 1 jalepeno finely diced. 1/2 of a small/medium spanish/yellow onion, finely diced. Cumin to taste. Combine and refrigerate. 1 part beef stock 1 part chicken stock (I use 1 rectangular store bought container as a 'part' size, here, of each). 1 cup of your favorite salsa or a can of spicey rotel. Bring all liquid ingredients to a moderate boil. Form refrigerated meat mixture into golf ball sized meat balls. Drop into liquid. Add the other half of that onion, again finely diced to the slowly boiling soup/meatball mix. Cook until the meatballs are JUST done, toss in a handful of fresh, chopped cilantro, the remaining rice, and the juice of a small lime or half a lemon. Big Beef City fucked around with this message at 01:56 on Nov 23, 2014 |
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Nov 23, 2014 01:37
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The weather is poo poo and I have a cold, so it was either this or day 3 of congee. Hearty Lentil Soup with Spinach 3 slices bacon (about 3 oz), cut into 1/4" pieces 1 large onion, chopped fine (about 1 1/2 c) 2 medium carrots, peeled and chopped medium (about 1 cup) 3 medium cloves garlic, minced or pressed through garlic press 1 can (14.5 oz) diced tomatoes, drained 1 bay leaf 1 teaspoon minced fresh thyme leaves 1 cup lentils (7 oz), rinsed and picked over 1/2 c dry white wine 4 1/2 c chicken stock 1 1/2 c water 1 1/2 tsp balsamic vinegar 5 oz baby spinach, cut up as desired Fry the bacon until it's nicely browned and the fat is rendered.  Add the onion and carrots and cook until softened.  Go get your gigantic pot of chicken stock that you store in the garage because your freezer is broken.  Add the garlic and cook for 30 seconds. Add the tomatoes, bay leaf, and thyme and cook briefly, then add the lentils and cook covered on low for about 10 minutes. Check to make sure it isn't too dry now and then and add liquid if necessary.  Add the wine to deglaze, then add the stock and water and cook on low, partially covered, for about 30-35 minutes. The lentils should be tender but still hold their shape.   Play with your cooking assistant for a bit.  Remove the bay leaf, then transfer 3 c of the lentils to a blender and blend until smooth.  Add it back to the pot along with the balsamic vinegar and spinach, reheat, season with salt and pepper and serve. 
Bob_McBob fucked around with this message at 02:55 on Nov 23, 2014 |
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Nov 23, 2014 02:44
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Bob_McBob posted:Play with your cooking assistant for a bit. Your dog is ridiculously adorable and I want him, and this soup looks quite good. I think I'll try it this week. When I don't have a cat on my lap, I will post my meaty borscht recipe.
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Nov 23, 2014 17:50
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GrAviTy84 posted:It's getting colder! Let's make soup! I've been making soups every week to take into work as lunches and thought maybe a good way to spark some discussion in GWS is to make an approachable weekly thread and why the hell not soups?! I've been using this thing to pack to work: http://www.amazon.com/Sistema-656-ml-Soup-Mug/dp/B005D6Y1OM Made this tonight, added leeks, super delicious!
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Nov 24, 2014 04:43
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I don't have pictures but tonight I made tortilla soup for the first time and hell yeah it was so warm and yummy and filling. (from http://www.rickbayless.com/recipe/sopa-azteca/ )
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Nov 24, 2014 05:05
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Beefy Borscht 2 pounds of beef short ribs 5 medium onions - leave three whole, stuck with 2 whole cloves each< dice remaining 2 2 carrots, peeled and rough chopped 2 large celery ribs, rough chopped 1 bay leaf 2 sprigs of fresh time (or 1 tsp dried) 2 cans (or one 900ml tetra pack) beef broth 3 tablespoons butter 2 garlic cloves 2 pounds beets, peeled and shredded 1 medium potato, peeled and shredded 1/2 small cabbage, thinly sliced 3 tablespoons red wine vinegar 2 tsp salt 1/2 tsp pepper 1/4 cup fresh minced dill In a large stock pot (seriously large), combine short ribs, whole onions stuck with cloves, carrots, celery, bay leaf, thyme, 3 quarts of water and broth. Bring to a boil, reduce heat to low and simmer for 2.5 hours, skimming occasionally. Remove ribs from stock pot, set aside and allow to cool until you can handle them. Strain stock through a fine sieve and return to pot. Boil over medium-high heat until stock is reduced to approx. 8 cups - 10 to 15 minutes. Cut meat into bite sized pieces, discarding bones and fat. In a large saucepan, melt butter over medium heat. Add onions and garlic, cook until translucent and soft, stirring frequently. Add beats, potato, cabbage, reserved stock, vinegar, and salt and pepper. Bring to a boil, reduce heat to medium low, and let simmer for 20-30 minutes. Add reserved meat and simmer about 20 minutes longer. Add additional salt and pepper to taste. Serve sprinkled with fresh dill and a dollop of sour cream. Notes: I roast the ribs in the oven, covered with tin foil first to get some of the fat off them. I don't use the red wine vinegar, because I always forget to buy it. The original recipe does not call for beef broth or cabbage. My father in law added both, and I prefer his way. The dill really adds a flavour that I think is necessary.
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Nov 24, 2014 05:33
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Thai-ish Green Tomato Soup. I had a lot of green tomatoes at the end of the season, and as I couldn't be arsed to make more chutney, still having a bunch left over from last year, I turned them into soup. Quarter a couple of pounds of green tomatoes, salt and toss in a little oil. Roast at 250f for around an hour. Char a couple over a flame, Saute a large onion, finely diced, and a finely diced poblano pepper until onion is translucent. When tomatoes have begun to dry and the skins are receding from the flesh, place in a large pan with the onion. Cover with chicken stock. Add four peeled and smashed garlic cloves and a couple of inches of peeled and grated ginger or galangal. Bring to simmer and let it go for half an hour. Blend. Pass through sieve. Return to pot. Bring to simmer. Now comes the seasoning. With a look of fierce concentration, whisk as you season, tasting often. This impresses the observers, even if they are indifferent cats. Begin with some coconut milk, a little chilli, some fish sauce and a touch of tomato juice. If it calls for some sugar, answer. Some rice vinegar. If it needs thinning, just slosh in some water. If it needs thickening, add coconut milk. Season it all to taste. This was served with the last red tomato of the season, some rice noodles and roasted cod. Hot and sour and good. 
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Nov 24, 2014 22:19
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I want to make soup! Whats a good soup to make if I'm gonna get snowed in this week?
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Nov 25, 2014 01:52
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Always make french onion soup. It's super easy and it takes a long time to cook down the onions, so you can sit at home watching movies and smelling delicious carmelized onions while you're snowed in. The way I make it goes like this: Step one: 1/4 c unsalted butter ~5-6 lb onions 2-3 sprigs of fresh thyme 2 bay leaves whole grain mustard Cut the stem and root off of your onions, peel them, cut them in half from stem to root and then slice thinly. Slice from stem to root, don't make half rings by cutting perpendicular to the stem and root. Melt your butter over low heat while you're doing this and just toss your onions in as you slice them. Throw in a little salt, 2-3 sprigs of fresh thyme, 2 bay leaves, and about half a tablespoon to a tablespoon of whole grain mustard. Keep this over low heat, stirring regularly, for like forever hours until the onions are all melty and nice and brown and smell fuckin delicious. 5-6 lbs of onions usually takes me like 3 hours to cook down. Step two: ~1 Tbsp AP flour 1 c wine - I use a dry red wine, but most recipes will call for a dry white. Either way, if you use a dry wine, you'll make good soup ~2 qts beef broth - I actually usually do half beef and half chicken to make it a little bit less heavy, but that's personal preference. See what tastes best to you. water, if needed/wanted Stir the flour in with the onions for just a minute so you don't end up with that gross raw flour taste, but not until it gets brown. Stir in the wine and let cook for a few minutes before stirring in your broth (and water, if using). Bring up to a simmer and adjust seasonings as needed; I always add a good amount of fresh ground black pepper (because I am gay for black pepper) and a splash of red wine vinegar to brighten it up a little. I usually let it simmer for 30-45 minutes to let the flavors meld before I serve it up. Turn on your broiler when this is close to being done. Step three: stale bread/toasted bread - you want it to be all the way dried out. swiss/gruyere/emmental cheese oven safe bowls/ramekins Serve up the soup in the bowls/ramekins, top with a piece of dry/toasted bread and a slice of good cheese and put under the broiler until the cheese goes all bubbly and starts to brown. Feel very fancy and drink the rest of your wine while you eat your very fancy soup (because it's French). Freezes well, in my opinion, and keeps at least a week in the fridge. We make it pretty often since it's one of my husband's favorite dishes and it's cheap as all gently caress to make. Definitely a good thing to make when you're snowed in all day.
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Nov 25, 2014 02:32
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nuru posted:Fixed? microplaned parm cheese too!
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Nov 25, 2014 04:50
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I only make zuppa toscana like once every 2-3 years and I am always overwhelmed how delicious it is. I made an enormous batch last night, the only difference is that right before serving I ran a potato masher through it quickly. Not enough to squash everything, just about half of the taters. My husband prefers REALLY thick soups, so this was perfect. If you haven't made it yet, do so.
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Nov 25, 2014 17:32
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Lawman 0 posted:I want to make soup! Split pea soup! If you lack a ham bone, go ahead and sub a smoked hock. Sere with crusty bread, butter, and a drizzle of sherry vinegar.
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Nov 25, 2014 20:27
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Gravity I made your zuppa tuscana and poo poo was dope as heck.
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Nov 26, 2014 07:01
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Kenning posted:Gravity I made your zuppa tuscana and poo poo was dope as heck.  thanks friend! I may make it again soon, it's so easyThis week was congee week because Bob McBob made some and made me want it so I made some.  a pho-ish broth with beef bones, ginger, charred onion, star anise, cinnamon, and coriander stems. 10:1 liquid:rice in pressure cooker for about 15 min or so. This is topped with homemade XO sauce, fish balls, scallions, and pork rinds GrAviTy84 fucked around with this message at 08:06 on Nov 26, 2014 |
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Nov 26, 2014 07:56
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 We do leftover soup once a week or so. Tonight it was broth made from the bones from Sunday's roast lamb. Veg was tomato, carrot, potato, onion, radish greens. Some leftover lamb meat rounded it off. Seasoned with pepper and fish sauce.
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Nov 27, 2014 03:34
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Time to learn about tonjiru, a delicious pork and miso Japanese winter soup loaded with vegetables. A big bowl of this is a meal by itself, or a smaller serving makes a great side or appitizer. Ingredients for a Single Main Serving 150 g thinly sliced pork, fatty cuts are prefered 1/4 Daikon, peeled and thinly sliced in quarters (about 3 or 4mm slices should do) 1/2 medium size carrot, cut in quarters 1/2 Onion, cut in thin strips 1 small package firm tofu, cut in centimeter or half inch cubes 500ish ml dashi stock 3 tbsp miso paste (I prefer white miso, but feel free to use your favourite type) Please note the amounts listed are just guidelines since I never measure anything when making this. Adjust amounts up or down depending on your preferences, or if I royally hosed up an estimate. Cooking is simple. Prep your ingredients and prepare your dashi. Boil the carrots and onions in the dashi for around 5 minutes, or until they begin to soften. Meanwhile, in a separate pot boil your daikon slices for roughly 5 minutes. Do this to avoid giving the main soup broth a bitter flavour. Drain the radishes once they are cooked. Next, add the pork to the soup and let it cook through. Then add the tofu and cooked radish and return to a boil. Once it has boiled turn off the heat. Then, place your miso in a bowl and ladle some soup broth into the bowl, being careful to to transfer any pork, tofu, or vegetables. Whisk the broth and miso together until no clumps of miso remain. Add the concentrated miso mixture back to the main pot and give it a mix, then you're done! Serve immediately or store in the fridge. It should stay good for several days. You can use just about any type of vegetable in this soup, but the ones I listed are the most typical combination. In the picture below of my latest batch I added mushrooms and potatoes to the soup, just because they happened to be in my kitchen. I was a bit short on carrots too, however it still turned out good!  The delicious pork fat should give the broth a lovely sheen, which my crappy phone camera sadly didn't pick up. Enjoy cooking! Sashimi fucked around with this message at 08:50 on Nov 27, 2014 |
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Nov 27, 2014 08:41
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It's turkey soup week! I did an overnight stock with my carcass, into it will go ... turkey of course, celery, onion, carrot, a wild rice/lentil blend I have and a splash of half and half as the husband likes it thick and creamy. I do this every year with really the only variation being the starch, sometimes I use noodles, sometimes potato, this year I have a few pounds of this blend to get through, so in it goes! This soup really is the only reason I even make a turkey for thanksgiving. Tell me about your turkey soups!
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Dec 1, 2014 17:33
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I'm not sure if I've ever had the Olive Garden original, but my zuppa was amazing. I made it more or less as shown here, but I used creme fraiche instead of cream, I used salt pork instead of bacon, and I also used more garlic along with a little fresh thyme. Absolutely amazing. I'm taking a cupful with me to work today, with about two kale stalks torn up into it.
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Dec 1, 2014 18:39
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WaterIsPoison posted:I also soup'd. I made it with homemade vegetable stock/good cheese tortellini/butter beans and it turned out great. Thanks--I don't know why I've never thought to make something like this before.
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Dec 2, 2014 04:48
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GrAviTy84 posted:
 I made this last night, it was fantastic. One question for you guys though, my soup was pretty thin and I was wondering what the recipe meant by making an adding a roux? How much roux do I make? Do I add it after I've added the cream to thicken it up? Doomy fucked around with this message at 18:02 on Dec 3, 2014 |
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Dec 3, 2014 17:55
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I reserved all of the bacon fat and most of the sausage fat, then used an equal portion of flour. I cooked a fairly light roux (mine was also fairly thin, and I wanted thicker) and stirred some soup into it to get a sludge, then stirred that into the soup and brought it back to the boil and simmered a couple minutes longer. I turned off the heat and stirred cream in at that point, and it was so good my coworker offered to pay me to make her a batch.
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Dec 3, 2014 18:03
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Ah okay, I'll try that with the next batch. As you can probably guess from the orange fat on top, my sausage meat was pretty fatty and rendered out quite a bit.
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Dec 3, 2014 18:10
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NosmoKing posted:Tater leek soup!! Me too! It's never the most interesting looking soup but, gently caress, you can't beat that simple, hearty, wintery goodness.  Mine's spuds, leeks and onion diced and softened for a short while in veg oil. Stock > boil > season > simmer until all tender. Stick blend and gently reheat in a clean pan with crème fraîche stirred in (so almost the same  ).
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Dec 3, 2014 18:33
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Doomy posted:
Here's a video guide if it helps https://www.youtube.com/watch?v=aGS89KtrBnM
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Dec 3, 2014 20:14
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Doomy posted:
What I did to thicken mine up without a roux was I just threw a parmesan rind in during the simmering stage. I have also added another potato and hit it for a second or two with an immersion blender. I make this A LOT in the winter. Unfortunately I am vegetarian and use fake Italian Sausage so it looks a bit grey. However to combat that I throw in some halved cherry or grape tomatoes for color. So I guess in short I make a similar soup to this.
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Dec 3, 2014 21:08
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 I made a soup with thanksgiving leftovers. Ground leftover porchetta and mixed with some ground beef, stale rolls, and egg and former into balls and seared off in some butter then cooked through in some turkey carcass stock. 1 bunch of spinach, some mushrooms, and a few cloves of garlic added then seasoned to taste. Topped with parmiggiano. Sort of an Italian wedding soup made with leftovers I guess.
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Dec 8, 2014 06:40
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You guys are friken awesome. I love soup. I'm having the wife cook one tonight. Going to pick a random one from this thread each Sunday night. Tonight it's Echeveria's Thai-ish Green Tomato Soup:) *edit dam you auto correct.
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Dec 8, 2014 07:36
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Last month I got sick with the bolas so I made chicken noodle soup with parsnips, dill and parsley: This week it's carrot ginger soup with a dollop of sour cream: 
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Dec 8, 2014 08:03
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I guess mods can change the title if were just gonna keep updating this thread instead of making weekly new ones.
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Dec 8, 2014 08:13
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