Soup's on
The colder weather makes me crave soup. I make chicken soup, lentil soup, shrimp bisque, butternut squash soup, mushroom bisque and various vegetable combos. How do you satisfy your soup yearnings?
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13 Comments:
Potato soup with ham is a favorite -- also, green chile stew with potatoes and cubed pork loin simmered all day . . . smells as good as it tastes!
hatlady at 11:38AM on 09/18/07
I've been in a soup mood, too! Last weekend I made french onion soup, the Les Halles recipe, and it was just perfect. The week before was beer cheese soup. Now I'm looking for the perfect Italian wedding soup recipe.
Tellicherry at 12:01PM on 09/18/07
I like barley soup with tomatoes and ham. and on really cold nights I like pumpkin soup or sweet potato soup with some croutons on top, a dash of freshly ground black pepper, some parmesan cheese and a pinch of cayenne.
ktonltd at 12:05PM on 09/18/07
I make this barley, lentil, swiss chard recipe about every other week during the winter months. It is wonderful and I always change something about it and it is still good...
http://www.epicurious.com/recipes/food/views/231578
malenky at 12:14PM on 09/18/07
Lentil, split pea, clam chowder, French onion, rutabaga, squash, minestrone, and, my very favorite, Stilton cauliflower.
Barbara Hanson at 12:50PM on 09/18/07
Wasn't feeling at all well a few days ago, so I made a big pot of mock chicken soup with a ton of garlic. Other ingredients were: half a vidalia onion, a big carrot, many mushrooms, egg noodles, a fresh tomato from a friend's garden (probably the best part), TVP (read soy granules), split peas, hot paprika, and herbes de provence. Yes, the herbes made all the flavors jump up -- especially for those of us with limited senses of smell/taste due to allergies and colds.
My favorite soup is New England clam chowder.
hereandthe at 1:13PM on 09/18/07
Tomorrow night I'm making navy bean, sausage, and kale soup, one of my favorites. I also like parsnip soup, and clam chowder. The fennel and tomato soup from Les Halles cookbook is wonderful, and is even better the next day. I am so happy that the weather has turned, and hearty soups become the main course.
ride&cook at 2:18PM on 09/18/07
I tend to like the creamy or heavier type:
Black Bean
Chunky Cream of Tomato Bisque
Potato
Mushroom Bisque
JEP at 6:50PM on 09/18/07
I make troughs of arroz caldo - a Filipino rice/chicken/ginger/metric ton of garlic soup (topped with quartered hardboiled eggs, scallions, browned garlic bits and the olive oil I cooked it in, a squeeze of lime and a hit of fish sauce).
It's ridiculously easy to make and incredibly tasty. I had a soup party this past sunday and my guests emptied the pot: what they didn't eat, they took home. I wish they'd left me some, though :-(
lorelei76 at 11:57AM on 09/19/07
A soup my Nonna used to make for us.....a dough ball made of equal parts parm and breadcrumbs.....eggs, lemon zest and fresh nutmeg. you press the dough ball through a ricer with large holes (not sure what its called) into homemade chicken broth....this soup is delicious! she calls it Strechetella or Passatini.
ThatGirl153 at 12:06PM on 09/19/07
The ones we make at home are: Chicken Matzo Ball Soup or Minestrone.
The kinds I like to order out in restaurants are: tomato bisque, lobster bisque, chicken tortilla!
Hillary
Chew on That
Chew on That at 12:15PM on 09/19/07
I'm definitely a soup fiend and have a bunch of favorites that are my own concoctions, but last winter I discovered (don't scream) Rachel Ray's recipe for Indian Spiced Chickpea and Fire Roasted Tomato Soup. It is the FASTEST and one of the most delicious recipes I've ever tried, and never ceases to impress friends when I serve it or let them try it (hello, co-workers). If you like Indian food or have to cook for vegetarians, it's a great choice--and easily found on line. Definitely a meal-in-a-bowl sort of soup, and sometimes I throw in some Israeli couscous or small pasta.
In general, I tend to find most restaurant soups too salty or full of too much cream or butter; I far prefer good spices/flavors and less fat--something easily accomplished when making soup!
Curlz at 5:18PM on 09/19/07
Right now I'm loving Ina Garten's Rosemary White Bean Soup from the Barefoot Contessa Cookbook. I top it with a little fresh grated parm. Yum
jenjacobs at 11:37AM on 09/26/07