It’s split pea or ham and potato for me.
In my mind, soup is just a technique that’s really about the stock. This is just me suggesting that you all should adopt traditional French cooking technique.
For me, it’s saving old chicken scraps and certain veggies and then cooking them until they are mush in water. Grocery store rotisserie chicken skin, bones, and juice; carrots, onions, celery, garlic. Anything getting past it’s prime. No brassicas though. I’ll throw a t bone in there, but while really good beef broth is amazing, good beef bones cost as much as real beef.
Clam juice or shrimp/crab/lobster shells sauteed in butter with water (or the aforementioned stock…) Is also awesome.
Once you’ve got that, just put anything in it. That’s good soup.
Make sure that you put the correct amount of salt in it. If there’s no salt, stock tastes terrible.
Tf is soup season? If you’re not eating soup year round, you’re wrong.
No one eats hot soup when it’s 95F
That’s what gazpacho is for
Too hot for hot savory water in the summer, Id die
If you think summer is too hot for soup, you’ve never had a good Pho or Tom Yum Goong. Perfect soup for all weather.
It’s becoming summer in the southern hemisphere, and we’re not stopping the soup. We’ll have more Gazpacho and chilled borscht but we’re still souping it up down here.
Give me a recipe for the ideal non seafood based cold soup, that I may supp of this fabled summer soup
stew
A good hearty borscht (the red variety). Serve with a sprinkle of fresh dill on top and a spoonful of sour cream dropped in.
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Chicken and dumplings, or French onion with smoked Gruyère.
Homemade Pho is my jam. Trash meat/bone cuts at the grocery store for less than $3/lb or salmon heads.
Just start with oil on saute in the instant pot and bloom out coriander, cinnamon, clove, star anise, and a LOT of black pepper. Toss in chopped onion or shallot, ginger, and lemon grass, add salt. Cook until browned, turn off the heat and toss in smashed garlic cloves, allowing carryover heat to bring out the fragrance. Add about 1/2 cup of water while still hot and use a WOODEN spoon to scrape the frond off the bottom of the cooking vessel. Do not skip this step.
Add your protein (chicken skeletons or smoked turkey wings also work great), then toss in a dash of soy and a few drops of fish sauce. Go easy with the fish sauce as it’s powerful joojoo and easy to overdo. Fill up the vessel to the top fill mark with water and cook on high pressure. In theory, it should require 38 minutes, but I go for an hour and twenty. Strain out the broth and pour over cooked rice noodle and add pho stuff to it.
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"Slavic soup" - a potato cream with bits of sausage and/or meat
Usage of soy sauce and the name hint me that this is a local (Paraná) adaptation of some Polish soup brought with the immigrants. Lovage and chives are my own take on it. 2 servings.
Sour cream can be made at home by mixing a cup of 20% fat milk cream with 1 Tbsp of yoghurt, and leaving it to ferment for ~12h at room temp. You can also use unsoured cream “as is”, if you want - it’s up to you.
- 500g potatoes, peeled, diced - preferably creamier varieties
- 1 cup of beef broth
- [OPTIONAL] A small piece of lovage leaf
- some veg oil
- 100g of some random meat. Softer beef cuts, bacon, Krakow sausages, salami, or… really, whatever you like. Cut it into thin strips.
- half onion, diced
- 1 Tbsp smoked paprika
- 1 Tbsp soy sauce
- 2 Tbsp ketchup; don’t sub it with tomato paste
- Salt and black pepper to taste
- 100g sour cream or 20% fat milk cream.
- [OPTIONAL] chives, for garnish
- Cook the potatoes and [OPTIONAL] the lovage in the beef broth until the potatoes are really soft.
- In another pot, while the potatoes are cooking, use the veg oil to cook the meat of your choice. The actual step depends on the meat; for example if using salami you don’t need to do much, but if using beef you’ll likely want to brown it a bit.
- Add the diced half onion and the smoked paprika to the pot with the meat. Let it cook until the onion is soft. It takes a bit of time, use low fire and stir occasionally.
- At this rate the potatoes should be soft already. Discard the lovage, and blend the potatoes alongside the beef broth. Then add the blend over the meat and onion mix.
- Add the soy sauce, ketchup, salt, pepper. Let them dissolve, taste and adjust the seasoning as necessary, let it boil a bit.
- Turn off the fire and add the cream. Mix it well and, if using chives, sprinkle them over it.
cock-a-leek - chicken with leeks, rice, and carrots
I got this Scottish recipe from a site, tweaked it to my tastes, and here it is.
If you don’t have a pressure cooker, just simmer the chicken and leek leaves for 1h20min instead on step 1.
- 300g chicken, including bones (important) - thighs and legs work well for this
- 2 leeks, including the green part, washed; cut the white part into 1cm thick slices
- Salt and pepper to taste
- 1 carrot, peeled, grated
- 1/2 cup of long-grain rice, washed
- parsley to taste
- Put the chicken and green part of the leeks in a pressure cooker, with enough water to cover them (half litre should be enough). Cook them together for 30min or so, or until enough to have the meat falling off the bones.
- Discard the green leaves and the bones, both did their job already. Shred the meat with a fork, and send it back to the pot.
- Add to the pot salt and pepper. Taste it, and use your judgment to know if you should reduce it or leave it as is. Add a bit more salt than you think that it needs, since you’re adding rice and vegs to it later.
- Add rice. Simmer the thing for 10min or so.
- Add grated carrot and the white part of the leeks. Keep simmering until the rice is soft.
- Garnish with parsley.
Other soups that I’ll share as requested:
- borscht/barszcz - mostly following Polish recipes
- lazy lamen using fish, cabbage, and carrots
- kabocha cream with chickpeas
- agnolini or cappelletti in brodo (note: I use store-bought dough for this, but I can share the broth itself)
I make a pretty simple potato and kale soup that’s a favorite in my house. It’s not a recipe per se with set quantities, I just wing it.
I start in a large pot with diced carrot, onion, and celery sautéed for a few minutes, then add spice at the end to bloom: rosemary, thyme, black pepper at a minimum. Sometimes I add some garlic powder and/or paprika for a touch of daring. Next add beans, usually 1 or 2 cans of cannellini beans. Then add chicken broth, homemade if possible. About 2 quarts of broth (or 2 liters if you use a sensible measurement system). Sometimes add another 2 of water to expand the amount. Salt to taste, cover, and bring to a simmer.
After at least 30 minutes add 3-4 potatoes diced into bite-sized pieces. Simmer for another 10 minutes or until the potatoes are tender. At this point, I usually scoop out a few ladles-full and blend it smooth, then add back in to thicken the soup. Add some chopped fresh kale to wilt in the broth for a few minutes, then serve.
It’s warm and hearty, can be vegan if desired by using vegetable broth, and can be ready in about an hour.
end note: If you want to use the whole kale leaf including the rib, dice the rib and add it to the carrot/onion/celery sautee. Keep in mind if you do this and also do the blending step, your broth will be greenish. Still tastes good though and you get more fiber.
Tomato and dumpling
Dakbokkeumtang (Korean Chicken stew)
And anything I can make with leftover ham or prime rib bones from holiday dinners
Gumbo for me, I know it isn’t a soup, but it’s made like one before you pour it over rice or pasta
Got a recipe?
https://www.hungrybrowser.com/phaedrus/m0227M06.htm
Justin Wilson’s Red Bean Gumbo. The trick is an ultra-dark roux. You’re gonna burn it the first few tries, so give yourself a few hours to practice. This ultra-dark roux takes almost 45 minutes to make. It should look like chocolate pudding and smell of toasted wheat if you did it correctly.
A burnt roux is only suitable for the garbage bin. Seriously, don’t try to save $0.50 of oil and flour, whatever you try to make with it will taste burnt and shitty
You get this recipe correct though, and you’ll love it. I Gare-on-tee
Thanks, friend! I’ll give it a try.
Not a recipe, but I love putting some parmesan rind on my stock, it completes the flavor a bit. I just keep a jar with the rinds in the freezer for this purpose.
And if you’re lactose intolerant, cheeses aged 12 months or more have no more lactose anymore
It’s been Souptober at my house for the weekends this month. Started with a beef barley stew. Then chicken noodle. Then a chilli. Next I’m trying to make a crab soup or french onion soup. Gonna finish it off with chicken and dumplings. I just need a tomato based soup to squeeze in there during the week.
My wife just made a favorite of mine: gnocchi soup with spicy turkey sausage.
Queso
I’m trying to find my recipe but serious eats has a good one for not having to use Velveeta. Use evaporated milk and cornstarch with your shredded cheese. That’s their recipe. Then I throw in some cumin and rotel and diced chiles. Maybe taco meat if it’s the main dish. Sometimes avocado.
