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I just posted this in GBS. Last time I posted in here I got attacked. Anyway. Roast Pumpkin Soup. ---------------------------------- Please. Go to the shop. Purchase 1 Pumpkin. 1 Eggplant. 1 Sweet Potato (yam). 2 Chorizo sausages. Cut the pumpkin in sixths. Remove seeds. Slice the loving eggplant in 1/2. Leave yam as it is. Boil a large pot of with like 2 and bit litres (5 pints) of water. Like a loving really big pot. Place 3 pieces of pumpkin (skin down) on an oven tray. Do the same for the other poo poo. Throw in a few cloves of garlic. Coat with olive oil. Put it in the oven on about 170C err .. 338F for about 1 hour. Put herbs (like whatever. I just pick stuff from the garden. Rosemary, Parsley, Coriander (sparingly)) in pot of water and maybe throw in a couple of stock cubes (or use real stock from an actual chicken). Add some Black Pepper, Garam Masala, Tumeric, and Galangal. Throw some roughly cut celery into the pot. Simmer. Slice the Chorizo and fry. Don't overcook it. Check oven. Play with temps. Set timer for another 15 mins. May need to remove eggplant earlier. When the tops of the pumpkin start to brown take it out. Use a spoon to scoop the goodness out and transfer it into the pot. Lose the skin basically. The yam should be like taking off a sock. Do something else while the pot is simmering. I dunno? Bread? Hit it with a handheld electric spinning thing until it's just right. Add the Chorizo sausage. Stir gently. Eat.
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Jul 3, 2016 04:13
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| # ? Apr 26, 2024 06:47 |
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i think tom kha gai is probably the best soup
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Jul 3, 2016 07:13
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People keep telling me soup is a meal on its own, and it is a filthy lie. When I say that, they tell me that I just haven't had the right soup, and that is also a filthy lie. I guess I would consider pho a possible exception.
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Jul 3, 2016 12:05
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eat it with bread or put the bread in and call it a dumpling soup.
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Jul 3, 2016 13:47
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now i want potato / leek soup and garlic bread but it's too hot is this the new soup megathread?
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Jul 3, 2016 14:47
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Illinois Smith posted:now i want potato / leek soup and garlic bread but it's too hot This is the new soup thread. I am cooking soup as I post this.
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Jul 4, 2016 08:13
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There's a dead chicken in my fridge that is going to be transformed into Soto Ayam
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Jul 5, 2016 09:19
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Illinois Smith posted:now i want potato / leek soup and garlic bread but it's too hot It is never the wrong weather for garlic bread. Potato and leek soup is also v good when chilled cold, just blend it smoothish and add some dairy.
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Jul 5, 2016 11:16
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Getting in at the ground floor if only to mention Borscht. Very few things in this world satiate hunger for me like the dill and vinegar flavors of classic Borscht. Please pause for mandatory party identification.
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Jul 5, 2016 15:17
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Suxpool posted:i think tom kha gai is probably the best soup QTIYD. The last place I ordered it from told me to call it just Tom Kha because they called Tom Yum Tom Yum Gai on the menu. I don't think it is a coincidence that the soup there sucked.
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Jul 5, 2016 20:09
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Potato/leek is god-tier. An ode to minestrone: a soup that has no agreed-on recipe. You look around for a definitive recipe and realise you're pissing into the wind. As long as it has at least stock, tomatoes, celery, some kind of pasta and maybe a bean element, the rest is leftovers time. Trigger warning for black olives, but I made this cobbled-together version yesterday and it is basically impossible to gently caress up:  Soup.
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Jul 6, 2016 06:44
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Blow posted:This is the new soup thread. if you want to avoid the fate of the last soup thread buried all the way back on page 2 you'll have to post about your soups
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Jul 6, 2016 07:50
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Illinois Smith posted:what kind of soup was it It's the first goddamn post. Roast Pumpkin, Eggplant & Sweet Potato with Tasmanian Mountain Pepper & Chorizo.
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Jul 6, 2016 09:34
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are you cooking any more soups in the future? what are your soup plans? also please post some pictures of your soup it sounds nice
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Jul 6, 2016 09:40
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A photo would not do the soup justice. It needs be to inhaled, tasted, savored. It looks like yellowish soup with flakes of green poo poo, and some bits of sausage. You need to taste it is what I'm saying.
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Jul 6, 2016 09:50
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I made a pot of basic chicken noodle soup over the weekend. It came out pretty nice. I used stock that we had in the freezer. To make the stock I wait until we have 2 or 3 chicken carcasses and then boil the bones in a big 12 quart pot with herbs, carrots, onions and celery. For herbs I use whatever I have fresh, but sticking with the song works well, you know, Parsley, Sage, Rosemary and Thyme. If you don't have fresh using jarred Herbs de Provance or Italian Seasoning works well. Basil is also nice. Dill too actually. Um, really most herbs and spices will be fine just don't go overboard and make something that's too green tasting. Also don't forget the bay leaves, they give kind of a back ground lemony-ish note. Simmer it for as long as you can, I usually try for 8-12, skim any scum off the top as it forms. Strain the broth and refrigerate, you know you did it right when the broth has the consistency of jelly when cold. Also freezes well. For the soup itself I dice up onion, carrots and celery and then sweat them in the pot with some butter. I use a lot of carrots because my kids like em. Put the broth in, add herbs and chicken parts, on the bone, off the bone whatever. Just make sure you pull it out when it's 5 deg or so from being done otherwise it will be dry and nasty. If you use bone in skin on chicken you may have to skim scum off the top. Carry over heat will finish the cooking process. Add noodles to broth, I prefer egg noodles but go with what you got (rice or potatoes work well too). You can cook the noodles in a separate pot of water if you want to have less thick soup but, eh, too much effort. When the noodles are close to done add in whatever veggies you like (this may also be a good time to remove any herb stems or leaves). To make a more complete meal I add green beans, corn and whatever we got handy that doesn't seem too strange. When it's done add back in the chicken (cut up into cubes or shredded) boned and skinned of course. Salt and pepper to taste (lemon juice can be surprisingly good). In the refrigerator it will set up kind of like pie with everything suspended in a thick jelly and the noodles will swell up to supersize as they suck up all the flavor. Reheat over low heat to turn some of it back into broth. Slurp and lip-smack all that savory goodness.
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Jul 6, 2016 19:23
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Murgos posted:I made a pot of basic chicken noodle soup over the weekend. Nice. I like your stock method. I've Parsley, Bay, Rosemary & Thyme (still works with the song) growing in my yard, so that's covered. Your soup sounds tasty.
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Jul 7, 2016 01:43
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I'm gonna throw a curveball here, what do ya'll think about fruit soups? I have a recipe for a knockoff cherry borscht that is fantastic, and works equally well as a lunch or a dessert. Basically, you make a cherry stock by boiling cherries, sugar, water, and some lemon juice and hitting it with the stick blender. Then simmer rhubarb for tartness until it softens, add in whatever you want (chopped strawberries and whole blueberries work great, as do more cherries) and reduce, then serve with a dollop of whipped cream on top.
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Jul 7, 2016 02:29
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If you served me that for lunch I'd ask why you're starting with dessert. It doesn't sound like it would work equally well for both at all.
Illinois Smith fucked around with this message at 05:33 on Jul 7, 2016 |
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Jul 7, 2016 05:29
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Captain Bravo posted:I'm gonna throw a curveball here, what do ya'll think about fruit soups? I have a recipe for a knockoff cherry borscht that is fantastic, and works equally well as a lunch or a dessert. Dunno if that is soup dude.
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Jul 8, 2016 01:30
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He forgot the last line: "Pour over ice and blend for a really great smoothie" -or- "Add fruit pectin while hot and then chill for an amazing jam." Don't get me wrong, it sounds delicious but "lunch"? Not for me anyway. Murgos fucked around with this message at 13:25 on Jul 8, 2016 |
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Jul 8, 2016 13:10
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Soup rules but gently caress leaving the stove on for that long in the summer. Soup is a fall/winter dish.
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Jul 9, 2016 01:47
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Winter has come. 
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Jul 9, 2016 12:15
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My grandmother made the best vegetable soup. It was simple; just a soup bone, celery, onions, carrots, and potatoes. When I tried to make it myself, it never turned out right. I tried all kinds of different seasonings, I tried sauteing the vegetables in different orders, different simmer times to make the stock, etc. Never worked. It never tasted right. I finally asked her how she made it. The trick is to do everything wrong. Put the soup bone in at a rolling boil with a ton of water for about 2 hours and don't bother to skim. Throw everything else in and let it stay at a rolling boil it until it's done. Full stop. Add salt and pepper at the table. By God it actually works. It shouldn't, but it works. It's not even a recipe but it's awesome. Try not to use a roasted soup bone though, that does throw off the flavor. She always used fresh bones.
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Jul 10, 2016 15:56
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Captain Bravo posted:I'm gonna throw a curveball here, what do ya'll think about fruit soups? I have a recipe for a knockoff cherry borscht that is fantastic, and works equally well as a lunch or a dessert. Chilled fruit soups are pretty tasty and refreshing.
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Jul 11, 2016 17:14
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The chain Brazilian place near me has a chilled strawberry soup with a milk or cream base. It's not great, but with different ratios it could be really good.
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Jul 14, 2016 09:44
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Tom kha gai is amazing, potato/leek is addictive, and ribollita owns. But kale soup loaded with pork, sausage, and all of the red beans is the best soup.
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Jul 15, 2016 05:19
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El Marrow posted:Getting in at the ground floor if only to mention Borscht. Nice looking borscht. I went to the Asian market yesterday and got a buttload of kimchi, tofu, galangal, etc. Gonna make some jjigae (that's soup-ish??) and then maybe some kind of thai soup.
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Jul 15, 2016 15:39
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Butch Cassidy posted:Tom kha gai is amazing, potato/leek is addictive, and ribollita owns. But kale soup loaded with pork, sausage, and all of the red beans is the best soup. Do you have a recipe for that? I have a lot of beans.
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Jul 15, 2016 19:54
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Wouldn't chilled fruit soups just be smoothies?
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Jul 16, 2016 00:12
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The trick to a fruit soup is to start with fruit that's more sour than sweet and add very little sugar, if any at all. Spiced and flavored well you end up with a delicious refreshing treat that I would definitely not call dessert. Sour cherries and anise go together really well, for something to start with.
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Jul 17, 2016 11:53
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bongwizzard posted:Wouldn't chilled fruit soups just be smoothies? Soup is thinner.
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Jul 17, 2016 17:41
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SymmetryrtemmyS posted:Sour cherries and anise go together really well, for something to start with. I've never tried using anise in my cherry soup before, but that actually sounds like a really great idea! I've got some star anise I may give it a try with. I usually just use a little cinnamon, nutmeg, and ground coriander. Any other suggestions for spices or herbs I should try?
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Jul 17, 2016 21:41
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Always keep your bones.
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Jul 18, 2016 00:25
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22 Eargesplitten posted:Do you have a recipe for that? I have a lot of beans. The curmudgeonly Portuguese sisters gave me their recipe but I may have lost it when I moved. Will look around for it or dig one up that looks good to go should I fail to find it. It was really simple roughly chopped kale, potatoes, kidney beans, chorizo and/or linguica, and a bit of cabbage all done up in seasoned pork broth and water. They also added bony chunks of pork to flake some meat in after pulling the bones. A healthy dose of vinegary hot sauce after ladling into a bowl was the finishing touch.
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Jul 18, 2016 13:53
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Butch Cassidy posted:It was really simple roughly chopped kale, potatoes, kidney beans, chorizo and/or linguica, and a bit of cabbage all done up in seasoned pork broth and water. They also added bony chunks of pork to flake some meat in after pulling the bones. A healthy dose of vinegary hot sauce after ladling into a bowl was the finishing touch. I was just handed two pounds of nice linguica for dog sitting this week, was wondering how I could stretch it out. This looks fantastic.
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Jul 19, 2016 20:06
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Let's also talk about cold soups, which are awesome and underrated. Vichyssoise, gazpacho, salmorejo, ajoblanco and more: perfect for a hot summer's day! My personal favourite at the moment is a cucumber and jalapeno gazpacho. The recipe is essentially: 1 cucumber, seeded and chopped (peeled if you want, but it's not necessary) 1 jalapeno, seeded to taste juice of 1/2 lemon 1 tsp. sherry vinegar cilantro and/or mint to taste cold water olive oil Basically blend all that stuff together until smooth, adding water and olive oil to achieve the desired taste and consistency (I generally use 2-3 tbsp. of oil, and about 1/2 cup of water with the above ingredients) Chill in the fridge prior to serving.
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Jul 19, 2016 20:50
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Butch Cassidy posted:The curmudgeonly Portuguese sisters gave me their recipe but I may have lost it when I moved. Will look around for it or dig one up that looks good to go should I fail to find it. I went and married a granddaughter of an azorian. Kale soup was the first time 10+ years ago I heard of and was served that green. Portuguese kale soup is legit. Chorizo is amazing in its own right, but linguica only, please. Same animal, but totally different animal. Can't wait to move back home where Portuguese food is available at the grocers, and there are restaurants within an hour or so drive. Make kale soup, y'all. poo poo is fantastic.
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Jul 20, 2016 04:49
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PT6A posted:Let's also talk about cold soups, which are awesome and underrated. That does sound pretty awesome for when summer rolls around. Keep bringing the soup recipes!
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Jul 20, 2016 05:11
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| # ? Apr 26, 2024 06:47 |
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Eat This Glob posted:I went and married a granddaughter of an azorian. Kale soup was the first time 10+ years ago I heard of and was served that green. Portuguese kale soup is legit. Chorizo is amazing in its own right, but linguica only, please. Same animal, but totally different animal. Can't wait to move back home where Portuguese food is available at the grocers, and there are restaurants within an hour or so drive. Keep it coming.
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Jul 20, 2016 13:07
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