soup season....
Since we're talking of fall and autumn approaching, anyone have any good soup recipes they always make?
I love to make lentil soup with red wine and bacon (along with various veggies) yum!
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16 Comments:
Hurry up Fall!! I'm doing my part, Just put on a batch of Chicken stew, hoping the smell will lure the cooler weather south.
huney_bumper at 12:04PM on 09/02/07
Clam chowder, white bean, split pea (that calls for a ham dinner first, I need the bone), French Onion, Beef (with the remains of a prime rib roast).
We never have soup in the hot weather and I'm really looking forward to cooking cold weather food : )
NanaJoie at 2:24PM on 09/02/07
Potato soup - it's easy on both time and the budget
and French Onion. I've made rich beef stock in anticipation
suegsf at 2:48PM on 09/02/07
Potato soup
black bean
corn chowder
butternut squash
JEP at 4:01PM on 09/02/07
Pork dumplings in chicken broth with fish cake, cabbage, shitake mushrooms and scallions.
Rice porridge with some salted pork, soy sauce and scallions.
breukelencook at 7:32PM on 09/02/07
Parsnip soup, white bean with kale and sausage, broccoli soup.
ride&cook at 8:39PM on 09/02/07
I make a standard pumpkin soup, with a gorgeous organge pumpkin, onion, parsnip and carrot, but also add a small can of tomato paste and a can of chickpeas, puree then serve with buttered, crusty, rustic bread (or turkish pide if you are so inclined)
Remember to douse your bowl in cracked pepper
I havent made it, but i love sweet corn and tofu soup
choc_puddin at 6:11AM on 09/03/07
I love 'em all, but my favorite is Italian wedding soup.
1stmakearoux at 7:16AM on 09/03/07
I love smoked haddock chowder, it's so delicious and easy to make. Also butternut squash, carrot and red lentil soup with curry spices.
caley at 11:07AM on 09/03/07
mmmmmmmmm..... mushroom soup. I have a bunch of mushroom bisque recipes but a couple worth mentioning are balthazar's and this mushroom and tarragon soup from the blue boar in utah: http://media.myfoxutah.com/recipes/mushtarr.htm
That one rules!!
vermonted at 7:53PM on 09/03/07
Lentil Minestrone, Winter Vegetable Chowder (Deborah Madison's Vegetarian Cooking for Everyone)
Pasta e Fagioli, Split pea (The Vegetarian Epicure)
Carrot (Cooks Illustrated)
Chickpea and Pasta, with double the chickpeas (Mario Batali)
Mmm, I can't wait till it gets colder!! DC is still WAY too hot for me to want to eat soup--or most hot food, to be perfectly honest. I have, however, made the incredible yellow tomato gazpacho from Suzanne Goin's "Sunday Suppers at Luques" about four times in the past month. It's delicious, easy, and super refreshing!!
ChristineB at 11:04PM on 09/03/07
yummm....can't wait to make clotilde's vanilla butternut squash soup. i love it! link to recipe
altosaxchica at 11:23PM on 09/03/07
haven't made it but looking forward to trying the creamy leek soup recipe from the gourmet may '07 issue:
http://www.epicurious.com/recipes/food/views/238442
ceforrester at 10:26AM on 09/04/07
There is nothing like homemade chicken matzo ball soup in the colder weather (or when you have a cold, like I have all summer :( )
Hillary
Chew on That
Chew on That at 5:43PM on 09/04/07
Over at my blog, I just hosted a soup event! I had 54 entries...so there are lots of interesting (and global) recipes to check out. Here is a link to the Soup roundup:
http://runningwithtweezers.typepad.com/runningwithtweezers/2007/09/super-soup-chal.html
runningwithtweezers at 3:02PM on 09/12/07
Chunky Potato Soup (thick, not watery!)
1 medium white onion, chopped small
1 can vegetable broth
1 can creamed corn
1 cup of half & half (do NOT get fat-free, live a little...)
4-5 medium sized red potatoes cut in bite size chunks
3-4 slices of bacon, semi-frozen
(haven't tried it with turkey bacon Katie, not sure if it would have the fat content, though if you can handle the real stuff, its worth it!)
2ish shots Three Blind Moose merlot
salt to taste
pepper to taste
a pinch or oregano
(optional, but what knocks it out of the park...)
1/4 c Philly Whipped Cream cheese
Chef Pauls Magic sesoning (veggie, pork or beef, doesn't matter which powder) to taste
a shake of Paul Cachere's Gumbo File
anything else you can think of!
Take the bacon (still cold, easier to cut) & slice it in 1/2 inch strips. Put the bacon bits in a regular, larger sized pot on med-high heat to render the fat. Keep cooking them & stirring them about letting the bacon pieces get burnt & crispy. When they are all in that state, spoon them out (straining as you do) onto a paper towel cover plate & then cover them with another paper towel.
There should be a bit of the fat in the bottom of the pot & brown bits too (that is a technical term according to America's Test Kitchen!). Take the chopped onions & toss them in the pan, coating them well with the fat. After they cook a few minutes add in the potatoes, stirring them & coating them lightly as well. Let everything just cook along like that a bit.
After maybe 5-8 minutes add the broth & corn & make sure everything is on medium heat. Once that is stirred together nicely, add the half & half & merlot. From that point let the soup base cook down & get thick & soften the potatoes. Then you can start with the spices...
Once you have it spiced to taste & the soup is more of a stew consistency & the potatoes are soft, you are ready!
plate the soup & sprinkle the bacon pieces on top & enjoy with a glass of the TBM merlot!
I do serve this with the deli bread at Freds that has chunks of garlic in it, take those slices, put a touch of (good) butter on top & sprinkle liberally with fresh or Sargento's fancy parmesan (it won't work with canned) & microwave so the cheese is melted.
Super yummy, enjoy!
akprincess72 at 8:43PM on 09/13/07