Day Old Soup : What's your Favorite?
I really really enjoy making soups. Everyone has their favortie. If you follow a recipe or just keep tasting and adjusting to taste. What are some of your all time favorite soups? Care to share a recipe?
- "You can do almost anything with soup stock, it's like a strong foundation. When you have the right foundation, everything tastes good"
-Martin Yan
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29 Comments:
In my house, soup just happens. It has a lot to do with what's left in the fridge, vegetable-wise. That, combined with a chicken carcass, is often the beginning of a soup. Where it ends is anyone's guess.
There are a few soups that I'll purposely make, like beet soup or tomato, but for the most part, it's a pot of boiling something with bits and pieces thrown in.
dbcurrie at 5:01PM on 06/30/08
I am not a big soup lover. I usually like all of the ingredients, but can't figure why they should be in a bowl of liquid most of the time. I love thick soups and stews though.
My 2 faves though, in the soup department, are spicy sausage and potato, with cream and greens, and a kielbasa/chickpea/spinach/potato in chicken broth. Both with huge hunks of crusty bread.
I don't eat soup in the warmer months though...too many other yummies available. :)
sadiepix at 5:03PM on 06/30/08
We eat a lot of soups around here and I have about a dozen very great recipes that I cycle through in a year's time. My go-to (read that easy/lazy) recipe is a basic Cream of (Name the vegetable) that I picked out of a 1970s vintage BH&G New Cookbook (I know, I know). It's quite versatile allowing for what's in season and pairing that with a variety of herbs and/or spices. Very easy and popular with us and guests. They've also made it easy to adjust for a varying number of servings.
czken at 5:24PM on 06/30/08
Chili. Chili, chili, chili. It's better the second day, and can be made either decadently, with cheese and beef and topped with sour cream, or more calorie-friendly, with fiber-rich beans and yummy tomatoes. I've been known to sneak in greens like kale or spinach or escarole so my 3-year-old eats them. I make many other soups, especially when I have a lot of leftover meat of some kind, but nothing beats chili for keeping well in the fridge or freezer and reheating to perfection. Yum...can you tell I'm currently in a reduction phase, and eating not much but fish and vegetables?
rosezilla at 6:11PM on 06/30/08
I'm a sucker for cream soups - I think my favorite to make are asparagus (perfect when it's fat and in season!) and tomato.
unarata at 6:49PM on 06/30/08
I love soup all year 'round, except for ones that use onions as the centerpiece, parsley, cilantro, and most of all...vile ham hocks!
My husband and I make gumbo -- has to be one of my all time favorite soups. Along with clam chowder, New England and Manhattan. I adore lentil soup. I loved the cioppino that I ate at my univ.'s cafeteria - they used dungeness crab, scallops, shrimp, and mussels. It was awesome!
My regular soup is tomato-based. Usually add a small amount of beef, corn, celery, broccoli, zucchini, yellow squash, orange peppers, kidney beans, red potatoes, and seasoned with basil, oregano, bay leaves, and fresh ground pepper. I never add salt, since the soup is salty for me enough as is. At the end, I add fully cooked barley, asparagus, and thinly sliced spinach.
I used to make cream of asparagus soup years ago. Need to make some some time. Thanks for the reminder! :)
Cassaendra at 7:31PM on 06/30/08
Soup is my favorite food, by far. My go-to soups are brothy meat-based ones with lots of fresh herbs and other bright flavors to play off of delicious little bits of guts. Two favorites? Pho and Menudo.
BangieB at 9:28PM on 06/30/08
two that i make over and over are the carrot orange soup from tassajara recipe book and one i learned from a moroccan friend, consisting of tomatoes, onion, zucchini, potato, cilantro, and mint.
i'm experimenting with being a non meat eater, otherwise my absolute favorite would be chicken matzo ball.
cybercita at 9:51PM on 06/30/08
i like noodle soups... i always seem to crave them when it's rainy or when i have just returned from a yoga retreat... But creamy soups are always nice. I've had to learn to make them myself because I'm vegetarian and in restaurants is very likely the base is chicken stock...
I recently did a tortilla soup, something I loved to eat when I used to travel frequently to San Antonio... mmmm with lots of avocados and crispy tortilla strips.
Madelyn
KarmaFreeCooking
MadelynRodriguez at 11:17PM on 06/30/08
I love soups, both cooking them and eating them. Sometimes we may even have two different soups at the same time, and it's just the two of us:-). I make either beef or chicken stocks, for the most part. This winter I've been making a lot of: roasted butternut squash with turkey sausage and sage; potato, leek & bacon; roasted cauliflower; mushroom & brown rice; onion; wonton; spinach & sausage; chicken soup, either with matzo balls or with noodles...I probably have missed quite a few, too:-).
Now it's more about lighter ones: asparagus & rice, roasted pepper, roasted tomato & basil; crispy cabbage with bell peppers, tomatoes & herbs, chilled yoghurt & cucumber soup, gazpacho...although last week my husband asked for chicken soup, go figure! I also make miso soup all year round, sometimes several times a week, as I only cook a small 2-3 serving pot of it at a time - this is the only soup that I prefer to make fresh every time (and it also takes all of 10-15 minutes to make).
Now I'm in a mood for some soup!:-)
brooke29 at 12:27AM on 07/01/08
I love soups, both cooking them and eating them. Sometimes we may even have two different soups at the same time, and it's just the two of us:-). I make either beef or chicken stocks, for the most part. This winter I've been making a lot of: roasted butternut squash with turkey sausage and sage; potato, leek & bacon; roasted cauliflower; mushroom & brown rice; onion; wonton; spinach & sausage; chicken soup, either with matzo balls or with noodles...I probably have missed quite a few, too:-).
Now it's more about lighter ones: asparagus & rice, roasted pepper, roasted tomato & basil; crispy cabbage with bell peppers, tomatoes & herbs, chilled yoghurt & cucumber soup, gazpacho...although last week my husband asked for chicken soup, go figure! I also make miso soup all year round, sometimes several times a week, as I only cook a small 2-3 serving pot of it at a time - this is the only soup that I prefer to make fresh every time (and it also takes all of 10-15 minutes to make).
Now I'm in a mood for some soup!:-)
brooke29 at 12:28AM on 07/01/08
I like using cajun spices. I make a cajun vegetable soup with shrimp. It's one of my favorites. I also love clam chowder but I haven't made that from scratch yet.
smile at 1:25AM on 07/01/08
My favorite second day soup is potato-leek. It's good hot or cold, of course it's called vichyssoise cold. I like to serve it with either hot, homemade cheddar-chive biscuits or Parmesan croûtons.
Calichef at 5:32AM on 07/01/08
Italian wedding soup is a family favorite in our house, followed by chicken and pasta. They just get better after a couple of days.
izatryt at 7:47AM on 07/01/08
I'm like alot of others here I keep stock in my freezer and tend to make soup when it's time to clean out the fridge. I love ham and bean soup, and just about any kind that uses lots of veggies. About the only kind of soup I make on purpose is potato leek and tomato soups. SO love potato leek and I love tomato so I usually make both at the same time. mmmmm mid winter feast a big pot of soup and a loaf of fresh made crusty bread! Hurry up winter ;)
huneybumper at 8:42AM on 07/01/08
where's the chowder? I love them all Corn, Clam, Fish(usually haddock). New England, New York, all are good and they taste even better the next day.
nhfoodie at 10:36AM on 07/01/08
My mother's clam chowder recipe and tortellini soup are my all-time favorites. Thankfully, I've overcome my childhood tendency to burn the clam chowder :P The tortellini soup is great too though - tomato, beef broth, and red wine, cheese tortellini, zuccini, carrots, spicy Italian sausage, topped with freshly grated parm. sogood.
joyyy at 3:23PM on 07/01/08
Vegetable. Not from a can vegetable, either. Loaded baked potato is great, as is homemade cream of celery.
beth1 at 4:53PM on 07/01/08
Chili, posole, green chile pork....anything hearty and meaty is great the next day. I'm no big fan of recycled vegetable soups though...the mush factor is a yuck factor.
feriorrenna at 6:24PM on 07/01/08
I love all homemade soups, to be honest. Soup is one of my favorite things to eat.
Minestrone, Pasta Fagioli, French onion, Cream of Mushroom, Fresh Cream of Tomato, Asparagus, Leek & Potato.... I could go on and on. I love 'em all!
Brownie at 7:23PM on 07/01/08
We eat tons of carrot soup. I sometimes add cream and sometimes I don't. The carrots are so thick that the soup is naturally creamy. I like to toast pita and dip it in the soup. Yum! Now I know what I want for dinner! :)
yummydietfood at 9:29PM on 07/01/08
Most.
Don't like day old noodles or pasta recooked in soup. I cook & store that separately and only add to hot soup when ready to serve.
Love wonton egg drop, lentil with andouille sausage, bisques, chowders, cream of ______, soups made with veggies, and can include meats or seafood, also love stews. Homemade broths make the best base.
Not a fan of cold soups or dessert soups.
PerkyMac at 9:54PM on 07/01/08
Broccoli and cheddar, mushroom, tomato, Italian wedding, chicken vegetable, roasted red pepper, zucchini and summer squash, baked potato ... mmm leave it to this site to make me crave a hot soup in 85 degree weather!
poke87 at 10:52PM on 07/01/08
@Perky - I couldn't agree more! Noodles/pasta left in the soup overnight disgust me to no end, and I'm not saying it's rational, but that's the way it is. I, too, always cook my noodles/pasta separately and keep them that way until the soup is served.
brooke29 at 10:54PM on 07/01/08
I have a couple of soups that are great the next day: cold tomato zucchini soup, Moroccan beef and chickpea soup, vegetarian split pea (especially when it's been slow cooking for that time), and cream of butternut squash.
Stufsocker at 11:32AM on 07/02/08
Day old Beef and Guinness Stew is by far my favorite. The beef and the potatoes continue to absorb flavor and tenderize overnight, making the second time around as good or better than the first.
hamkracker at 12:50PM on 07/02/08
Tortilla soup gets better the next day. Start with your own chicken stock (I flavor with lots of whole black pepper, kosher salt, lots of garlic, some onion and white wine or sherry). While that is simmering, saute onion and garlic, then add sliced zuchini, yellow squash and mushrooms just till softened. When you have drained the broth and picked the chicken carcass, add the broth back to the soup pot, add a can of mexican stewed tomatoes and a can of Rotel, whole corn (fresh or canned), black beans (ditto), and a teaspoon of cumin if you like it and let simmer to blend flavors. Add the chicken and the sauteed veggies. To serve, in a large soup bowl layer salsa, cheese, tortilla chips, avocado and cilantro, pour hot soup over and stir. As with any recipe, you can use all made from scratch or you can do this totally from the pantry with canned broth and veggies...it is equally warming whichever way.
ocarol at 3:27PM on 07/02/08
Minestrone - it tastes good cold or hot and it improves with age, can be made with winter or summer vegetables.
LadyMarmalade at 4:03PM on 07/02/08
Potato corn chowder with lots of cheddar cheese.
@Madelyn - you know there's good organic vegetable stock out there, right?
akk328 at 4:15PM on 07/02/08