What's your favorite soup?
It's cold, windy and rainy today out where I live, so I'm craving soup. What's your favorite soup for a day like this?
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38 Comments:
Mine is minestrone - although I haven't found a recipe I love yet. When I'm in a hurry, I'll take the canned variety by Progresso. My husband's favorite is split pea - I make a modified version of the Joy of Cooking recipe. I leave out the last couple of steps - cooling, defatting, "binding" it with butter. It takes a few hours but is great in crummy weather.
Stephanie at 11:13AM on 01/22/08
I LOVE any kind of Pureed Vegetable soup. Hella good.
And ditto on the Minestrone.
StudentStomach at 11:28AM on 01/22/08
Bisque if it doesn't have too much sherry, which overpowers IMHO.
I once had a lentil soup with chorizo which was pure heaven.
Homemade chicken noodle soup if I have a cold or it's cold outside, with buttered saltines.
Cream of tomato, if I have a grilled cheese alongside.
Heck, any cream soup - broccoli, cheddar, asparagus, squash - you name it. I avoid, but I love 'em!
Pretty much any REAL soup, with loads of veggies and meat or seafood in each brothy slurp, with a nice fresh hunk o' bread & butter. Add wine, and I'm a happy camper.
PerkyMac at 11:42AM on 01/22/08
Butternut squash soup with sausage and sage. Mushroom soup works nicely, too.
brooke29 at 11:42AM on 01/22/08
Black bean soup, over some rice with some garnishes (shredded cheese, sour cream, cilantro).
Chowder!!!! Clam, fish, corn, I'm not particular.
Miso soup.
The beef pho at the local place near my mom. It has all sorts of beef parts, including tendon and tripe, what feels like a pound of noodles and a flavorful broth (plus all the "fluffy bits" - bean sprouts, etc.) in a bowl that'd bigger than my head for about $6.
Amandarama at 11:58AM on 01/22/08
Black bean soup but it's best when most of the beans are pureed and it's cooked with bacon or some other type of strong pork flavor in it. I can deal with vegetarian style black bean soup that has lots of whole beans in it but give me good Cuban style black bean soup anytime....
phaelon56 at 12:01PM on 01/22/08
I'm a huge soup fan. I make a huge pot a couple of times a month and freeze in lunch portions. My current faves are a spicy black bean, curried cauliflower, or tomato-lentil. I just finished a hot bowl of vegetable soup for lunch!
psychsarah at 12:03PM on 01/22/08
My family is really keen on beef barley soup. I make all my soups in a crockpot (not the most elegant cooking appliance I know - but hey, I have a big family and men with appetites!). I usually try to make any soup with a homemade stock, as I find it more flavourful and less salty. Again, I make stock in the old crock pot as well.
My inlaws favourite (they basically invite themselves over if they know I am making it) is ham and bean. We purchase bone-in 20 pound plus hams. Bake it up, eat some of the meat, then use the bone and some more meat to make the soup. I`ve tinkered with the bean combo for years to get it just right - it`s a mix of great northern, black eyed peas, kidney, and split peas.
Chicken noodle is a fave around here too - but the kids only eat the canne stuff!
Maureen at 12:19PM on 01/22/08
French onion, clam chowder, butternut squash. My mom made the most delicious split pea soup a few weeks ago, which I usually don't care for, but it was amazing!
alyssazor at 12:37PM on 01/22/08
YES! Soup is my favorite.
Oh. Wait. I misread the question. My favorite soup??? I can only pick one??? Seriously???
I honestly don't think I can answer this question. The only soup I dislike (at least that I can think of) is menudo. Yuck.
Hi. My name is LoCo and I'm a soupaholic.
(hi loco)
LoCo at 12:49PM on 01/22/08
I really love kale, chorizo, bean and potato soup..sooo good and warming on cold days.
Alm25 at 12:54PM on 01/22/08
Tortilla soup with lots of chicken.
Lavendergirl at 12:59PM on 01/22/08
Hi Loco, I'm a soupaholic also. Feel free to name as many soups as you want. I'm looking for some ideas. Maureen, I've had a couple requests for ham and bean, are you willing to give out your recipe?
evilchefmom at 1:02PM on 01/22/08
Mmmmm, soup! We are having a rainy miserable week and I was just trying to decide what kind to make. I have a fantastic chicken soup recipe, but think I'm in the mood for my baked potato soup. Nothing beats soup and crusty rolls on a cold night.
Does stew count? I have a terrific wine-based beef stew recipe, but am in search of a nice white chicken chili type recipe. Any suggestions?
StripeyChef at 1:40PM on 01/22/08
Well, okay... among those I've made in the past two weeks...
Sopa de Albondigas (a lot of work, but so yummy)
Lentil
Chicken
Pozole (normally more of a stew, but I make it soup-style)
Tomato
Turkey Gumbo
Coming in the near future...
Bean with Ham (great northern or lima)
Lentil (I make many versions, frequently -- super fast and nutritious)
Beef Barley
Split Pea with Hamhocks
Mushroom
Potage
I love beef stew or chili in wintery weather. Not soups, but close!
LoCo at 1:45PM on 01/22/08
I too am a soup junkie and can't wait for fall to start making them. It is hard for me to pick just one but, I worked for awhile (with a tragic miss) on a recipe for Mulligatawny Stew that once I got right was OMG good!http://www.fayobserver.com/blog/permalink?bid=87&eid=5456
I also recently made some pretty darn good Split Pea soup. I am trying to make some "meatless" (not vegetarian) dishes so I opted for some ham bullion and just a little bacon to give this flavor and I was pleasantly surpised.
http://www.fayobserver.com/blog/permalink?bid=87&eid=6128
Sindy at 1:45PM on 01/22/08
Pea soup!
And I know what you mean about soup! For that very reason, we're having a soup contest over at Recipe4Living that ends tomorrow night - you guys should all submit your recipes!
Hillary
Chew on That
Chew on That at 2:30PM on 01/22/08
for really cold wet days we go for scotch broth with a beef bone thrown in for extra flavour. my partner and i make our batches differently -- she cooks a big chunk of neep in the pot and then mashes it to thicken the soup. i cut everything into the same size dice. she thinks i put too much pulse in mine; i like mine nice and thick.
do lentejas count? they're not really a soup, more of a stew. i posted a pic of the one i made on sunday in the serious eats flickrpool:
http://www.flickr.com/photos/23472838@N00/2206213945/
i'm planning on making ribollita in the next coupla weeks cos i'm craving some of that cavolo nero.
astarteny at 2:33PM on 01/22/08
It's a near impossible task to pick just one but I'll give you a list in, perhaps, an order that approximates preference: thick New England-style Clam Chowder in a sourdough bread bowl; Beef Pho with all the trimmings just as Amandarama discribes it; Oaxacan Black Bean Soup ala Sunset Magazine from the 1980s; Drstkova, a Czech Tripe Soup that makes every other national version pale in comparison and, finally, because it is so doggone hearty and easy to make, Cream of Potato Soup from the 1981 edition of the Better Homes and Gardens New Cook Book. It's the dill that makes it distinctive...
czken at 4:07PM on 01/22/08
Count me in with the black bean soup lovers...extra thick but no tomatoes, please! Cornbread on the side.
JEP at 4:23PM on 01/22/08
I doubt I could pick just one. Soup is probably one of my favourite things to eat.
split pea w/ham
tortilla
corn chowder
the list goes on
I think I'll make some this week.
feep at 4:46PM on 01/22/08
Rachael Ray (I know, I know) has a fantastic white chicken chili recipe. I serve it topped with fresh cilantro and usually add more chiles than the recipe calls for. I think it's called white lightning chili?
Diz at 5:22PM on 01/22/08
I'm a big fan of Wisconsin Cheddar-Beer Soup, Tortilla Soup with a lot of chicken & tortilla strips, Black Bean Soup, Lobster Bisque, Corn Chowder, Butternut Squash Soup with a touch of maple and roasted chestnuts, Chicken & Rice Soup with tons of carrots, celery & onion (that is my go to comfort soup.)
Tasty Morsel at 6:07PM on 01/22/08
MMMMMMMMMMM SOUP!
I love Lentil, Split Pea (no ham! vegetarian!), Red Lentil, Tomato (Pacific brand makes a FANTASTIC creamy tomato soup that needs a bit of salt and pepper, but is delicious with some gruyere croutons on top...which is what I ate for dinner tonight!), Carrot (no ginger or other nonsense! i love the Cooks Illustrated version), Potato Leek, Winter Vegetable Chowder from Deborah Madison's Vegetarian Cooking for Everyone, Chickpea and pasta soup with a little tomato and rosemary, any variation on Pasta e Fagioli, Yellow Tomato Gazpacho from Sunday Suppers at Luques....
...there are simply too many to list!!
ChristineB at 8:43PM on 01/22/08
New England Clam Chowder (none of that Manhattan Tomato nonsense)
Lobster Bisque
She Crab
Fish Chowder
Corn Chowder
Broccoli Cheddar
Chicken tortilla
French Onion
Baked Potato
Steak and Veggie
Butternut Squash
Homemade Cream of Mushroom (not the canned stuff)
Spicy Black Bean
"Clean out the fridge and freezer"
When I am sick: Mrs. Grass' Chicken Noodle
SayWhat at 8:51PM on 01/22/08
I love soup. I am currently in the throes of a cabbage soup love affair. My general favorites are corn chowder, my own beef barley soup which is seriously the greatest soup I've ever eaten (the beauty of cooking for yourself is that you can make stuff exactly to your own specifications) peanut soup, a really good, clean chicken broth and split pea. Its actually pretty hard for me to find a soup I hate, unless it's canned, and even then, some of them are damned good. Amy's Chunky Tomato Bisque comes to mind.
chisai at 9:24PM on 01/22/08
Just finished a bowl of chorizo, kale, spinach, and tomato soup that I made yesterday, It's slightly spicy, perfect for a cold day in Michigan. Soup is just about the only thing I want to eat when its cold and there's snow on the ground!
Jj6407 at 10:07PM on 01/22/08
These soups all sound so delicious!
My favorites are French onion, Whole Foods' creamy tomato basil (this soup always hits the spot for me!), and beef/vegetable with barley. The latter is a recent addition to the favorite soups list; there's something so comforting about chewy barley when it's cold outside.
kmnola at 11:15PM on 01/22/08
Mmmm, soup. My winter favorites are avgolemono and minted pea w/ smoked salmon.
Susquehanna at 7:49AM on 01/23/08
homemade chicken soup with kneidlach.
i just made a big batch of french onion soup from the latest cooks illustrated, which had me sauteing onions and deglazing the pan for hours. it was actually kind of fun. i didn't use canned broth but made my own stock. it was really good, but so rich!
cybercita at 9:58AM on 01/23/08
Add me to the list of soup addicts, my boyfriend teases me b/c I order it so much. I love homemade
chicken mushroom barley soup
chicken rice
straccatelli (Italian egg drop)
Miso
Pasta e fagioli
escarole
Cream of mushroom
Lobster bisque
Manhattan clam chowder
creamy tomato
Pumpkin bisque
butternut squash
Matzo ball
wonton
Yakitori
I could go on and on...
KtMc24 at 11:06AM on 01/23/08
Matzoh ball, all the way! But I'd never turn down mushroom-barley, tomato, miso or Manhattan clam chowder. Also, anything Asian with noodles and/or dumplings.
CookiePie at 11:58AM on 01/23/08
Until a recent trip to Costa Rica, I would have said corn chowder or pasta fagioli. There is a new love in my life, thanks to Sofia restaurant in Monteverde.
It's a SIMPLE roast sweet potato and plantain soup, but the flavor and consistency was mouth-watering. The cook roasts sweet potatoes and ripe plantains until soft, and blends (no mashing required) with coconut milk and chicken stock. For presentation, he mixes a little fine chile powder with creme fraiche to drizzle over top.
I will be making this promptly!
savecara at 12:17PM on 01/23/08
Vegetable soup with canned vegetables as the base. My mom made this a lot when I was a kid and it's so easy to make. You throw in canned vegetables without draining them, which is as close to lazy as you can get if you're going to make it yourself. When I make it I drain some of the cans, so that I don't end up with too much liquid. You can use any fresh, frozen or canned vegetables you have. I suppose it's the equivalent to SayWhat's "Clean out the fridge and freezer" soup.
I've been making miso soup regularly since I read the Miso 101 post on this website. I've made it four times now with my own modifications that include ginger (sliced, mostly to infuse flavour) and sesame oil. I've also been tossing in cut up nori sheets alongside the wakame because I have old nori sheets to use up.
I'm looking forward to trying the Pasta e Fagioli soup recipe that the Toronto Star ran today.
I don't make matzoh ball soup or chicken soup with kneidlach but look forward to eating it at my mother's and grandmother's houses. For any Torontonians reading, the pea soup at United Baker's (Bathurst and Lawrence) is classic.
I currently have some soup recipes from Straight from the Farm flagged. -I'm guessing that I either got the links from Serious Eats or Slashfood.
LoCo: Wasn't menudo that boy band in the 80s that Ricky Martin was in? :)
CanadianFoodieGirl at 12:23PM on 01/23/08
New England Clam Chowder!!
Chicken Gumbo!! (I developed a recipe that's pretty close to a delicious gumbo I had in New Orleans a couple of weeks before Katrina.)
Split Pea With Ham (or pork hocks)
I generally dislike the food at Olive Garden, but they have that zuppa toscana, which I love. I need to figure out how to make it at home so I don't have to go there ...
Does anybody have a really good beef with barley soup recipe?
And a good baked potato soup recipe?
minstrel at 4:32PM on 01/23/08
Potato
eatorama at 1:29AM on 01/24/08
I recently dusted off my old pressure cooker and went on a soup bender..for canadian foodie girl...two thick slices of beef shanks browned in olive oil..remove and add one half onion diced ,one shallot diced ,one carrot diced one stalk celery diced, one half pound mushrooms diced ( i use criminis) saute till soft. add one tablespoon worchestire sauce, one tablespoon soy sauce, large pinch of summer savory , large pinch of french thyme, five cups beef stock and one quarter cup whole barley ( not the quick cooking stuff) salt and pepper to taste. return shanks to pot ,cover bring up to pressure and cook twenty minutes. after releasing the steam you can thicken the soup with one tablespoon corn strarch mixed with one tablespon water, bring back to boil . Viola! perfect beef mushroom barley soup!
Kenzo at 5:26AM on 01/24/08
We have a Thai place nearby and I always get the Tom Ka Gai soup . . . so satisfying! I made some homemade with relative success last year, may try again.
gourmetgal at 7:47PM on 12/14/08