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Old 23.09.2021, 13:43
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Favorite Soups

This thread is for posting your favorite soups. You can add recipes if you would like also.

My favorite soup is French Onion Soup. I will post a recipe later.
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Old 23.09.2021, 13:50
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Re: Favorite Soups

tomato soup
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Old 23.09.2021, 14:05
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Re: Favorite Soups

Rustic potato, cabbage & white bean soup

Porrusalda (aka purrusalda): Basque leek and potato soup
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Old 23.09.2021, 14:08
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Re: Favorite Soups

Clean-Out-The-Fridge soup

Start with your favorite broth, preferably home made.

Carmelize onions.

Add in any veggies left over in the fridge, any pairing that catches your fancy. Herbs and spices as your whimsy takes you. Barley, rice, lentils, quinoa, grains - whatever is on hand - etc. for some substance.

The possibilities are endless.
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Old 23.09.2021, 14:11
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Re: Favorite Soups

Kimchi soup. Seriously, this stuff is addictive. Best part is that aged/sour kimchi works best. Easily found here.
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Old 23.09.2021, 14:36
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Re: Favorite Soups

Avgolemono - chicken with rice and lemon, thickened with eggs (from Greece, I believe)
Chicken noodle or chicken ginger broth (the ultimate get well soup)
Tomato, French onion.
Hot and sour (Mostly Chinese American) made with black vinegar

The easiest and best hot and sour soup recipe I’ve used comes from Marion Grasby, who is Australian-Thai and has loads of really nice Asian inspired recipes..
https://www.marionskitchen.com/10-minute-hot-sour-soup/

Last edited by ennui; 23.09.2021 at 15:02.
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Old 23.09.2021, 14:43
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Re: Favorite Soups

My favourite soup during the fall is Red Lentil Soup courtesy of Melissa Clark of the NYT. It is easy and delicious! I will copy and paste since it is behind a paywall:

https://cooking.nytimes.com/recipes/...oup-with-lemon

Red Lentil Soup With Lemon
By Melissa Clark

YIELD4 servings
TIME45 minutes
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Red Lentil Soup With Lemon
Joseph De Leo for The New York Times. Food Stylist: Monica Pierini.
This is a lentil soup that defies expectations of what lentil soup can be. Based on a Turkish lentil soup, mercimek corbasi, it is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.

Featured in: A Lentil Soup To Make You Stop, Taste And Savor.

LEARN: How to Cook Beans
Soups And Stews, Red Lentil, Dinner, Weeknight, Appetizer, Main Course, Winter Mark as Cooked 14,695 ratings
INGREDIENTS
3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
¼ teaspoon kosher salt, more to taste
¼ teaspoon ground black pepper
Pinch of ground chile powder or cayenne, more to taste
1 quart chicken or vegetable broth
2 cups water
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro
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PREPARATION
In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
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Old 23.09.2021, 14:48
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Re: Favorite Soups

I made Ajo Blanco (white garlic) soup a couple of weeks ago. So simple and a very tasty alternative to gazpacho.

200gr almonds (skin off)
100gr stale white bread
3 - 6 cloves garlic to taste
600ml water
100ml olive oil
30ml vinegar (white wine or cider)
10 - 15cm peeled cucumber
salt

Liquidise well and chill, garnish with halved white grapes and flaked almonds. It's even better the next day!
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Old 23.09.2021, 14:59
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Re: Favorite Soups

Porcini and wild rice...mussel-saffron...cheddar...fennel vichyssoise...pea and mint, before the summer is over...carrot-tomato-chipotle...Thai red curry-shrimp...taco-black bean-corn-chicken...sundried tomato-salsiccia.

I have about 200 soup recipes if anyone needs one.
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Old 23.09.2021, 15:01
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Re: Favorite Soups

Following, good thread.

Might post a recipe of a fantastic mango-ginger soup with king prawns later if I find it.
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Old 23.09.2021, 15:02
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Re: Favorite Soups

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Avgolemono - chicken with rice and lemon, thickened with eggs (from Greece, I believe)
Chicken noodle or chicken ginger broth (the ultimate get well soup)
Tomato, French onion.
Hot and sour (Mostly Chinese American) made with black vinegar
Must do...do you have a recipe? I am already anticipating the taste..
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Old 23.09.2021, 15:35
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Re: Favorite Soups

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Must do...do you have a recipe? I am already anticipating the taste..
First I make chicken stock. I roast chicken bits in the oven or air fryer till brown. Sometimes I roast a chicken, take off the meat and roast the bones. Scrape all the drippings and bits into the stock pot. So if you have a whole chicken carcass, that makes 2-3 liters of stock. I make stock in the pressure cooker. About an hour on high pressure, cool and skim off the fat. Use all the chicken, including the skin. I have a ninja foodi air fryer-pressure cooker combo so I just use the same pot.

For chicken noodle, I just add chicken meat, carrots, fennel, leek in very small bits and egg noodles. Either the really small ones or the flat wide ones. Salt, pepper. I like my vegetables to be in tiny pieces.

For chicken -ginger I usually take stock and add ginger to taste…. Either a big hunk or shred it (usually I’m feeling crappy so I do minimal work) and drink it by the cup. I always have 3 or 4 liters of chicken stock in the freezer.

I guess my husband and I are weird. Neither of us likes dark meat, so I sometimes get a whole chicken, cut out the back, remove the legs, and keep them in the freezer till we have enough for stock (usually two birds). Or you can buy a bunch of legs or wings and make stock from that. I think 1kg of wings makes about 3 liters of good stock. I fed my dog a lot of chicken stock, so it’s been a freezer staple.

For avgolemono, I cook rice and put it and shredded chicken into chicken stock. Some people add carrots and stuff, I don’t. Then you add this sauce into the soup, off the heat.

https://www.mygreekdish.com/recipe/t...pe-avgolemono/

Some use orzo pasta instead of rice.
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Old 23.09.2021, 15:36
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Re: Favorite Soups

Borscht.
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Old 23.09.2021, 22:15
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Re: Favorite Soups

Taiwanese beef noodle soup.
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Old 24.09.2021, 08:34
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Re: Favorite Soups

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First I make chicken stock. I roast chicken bits in the oven or air fryer till brown. Sometimes I roast a chicken, take off the meat and roast the bones. Scrape all the drippings and bits into the stock pot. So if you have a whole chicken carcass, that makes 2-3 liters of stock. I make stock in the pressure cooker. About an hour on high pressure, cool and skim off the fat. Use all the chicken, including the skin. I have a ninja foodi air fryer-pressure cooker combo so I just use the same pot.

For chicken noodle, I just add chicken meat, carrots, fennel, leek in very small bits and egg noodles. Either the really small ones or the flat wide ones. Salt, pepper. I like my vegetables to be in tiny pieces.

For chicken -ginger I usually take stock and add ginger to taste…. Either a big hunk or shred it (usually I’m feeling crappy so I do minimal work) and drink it by the cup. I always have 3 or 4 liters of chicken stock in the freezer.

I guess my husband and I are weird. Neither of us likes dark meat, so I sometimes get a whole chicken, cut out the back, remove the legs, and keep them in the freezer till we have enough for stock (usually two birds). Or you can buy a bunch of legs or wings and make stock from that. I think 1kg of wings makes about 3 liters of good stock. I fed my dog a lot of chicken stock, so it’s been a freezer staple.

For avgolemono, I cook rice and put it and shredded chicken into chicken stock. Some people add carrots and stuff, I don’t. Then you add this sauce into the soup, off the heat.

https://www.mygreekdish.com/recipe/t...pe-avgolemono/

Some use orzo pasta instead of rice.
Thank you! Good idea to buy whole chickens and keep the carcasses and other bits for soups....to be fair this part - roasting the chicken first - I never do, and maybe that's why I don't get the most intense chicken-like taste of my soups.
I skip something. I will definitely try your recipes, they seem so good...
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Old 24.09.2021, 10:02
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Re: Favorite Soups

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Thank you! Good idea to buy whole chickens and keep the carcasses and other bits for soups....to be fair this part - roasting the chicken first - I never do, and maybe that's why I don't get the most intense chicken-like taste of my soups.
I skip something. I will definitely try your recipes, they seem so good...
Thank you. There‘s white chicken stock and brown. Brown is where you roast the carcass first before making the stock. I like brown. My instructions might be a little sketchy…. Maybe read up a bit on making stocks. But the bones and skin are the best sources of what you need for a thick, gelatinous stock. Some people differ on the use of a pressure cooker…I find it saves time….others just use a big pot and cook for hours. Good luck!

The other thing is that I really like to use bone in chicken breast for many recipes. Only way to get that is to cut up a whole chicken.
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Old 24.09.2021, 10:06
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Re: Favorite Soups

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Sometimes I roast a chicken, take off the meat and roast the bones. Scrape all the drippings and bits into the stock pot. Use all the chicken, including the skin. I always have 3 or 4 liters of chicken stock in the freezer.

Some use orzo pasta instead of rice.
I go one further...roast the bones, skin, necks, etc. with a few chunks of onion, celery, and carrot (or any other non-cruciferous veg) to caramelise everything. Then I make the stock from that and reduce it until I have a concentrate. It goes in small containers that stack in the freezer. One 250ml container makes almost a litre of broth when reconstituted. Makes emergency soup-making so easy, and saves space! Sometimes all you want is a cup of hot chicken-y goodness. Our local market stocks an array of wonderful filled pastas. Toss some into broth with random green veg, and you've got a really quick dinner. Pork-chop bones work great too.

I also use orzo in avgolemono.
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Old 24.09.2021, 10:41
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Re: Favorite Soups

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Sometimes all you want is a cup of hot chicken-y goodness.
So true.
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Old 24.09.2021, 13:32
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Re: Favorite Soups

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Following, good thread.

Might post a recipe of a fantastic mango-ginger soup with king prawns later if I find it.
Have you found it yet? I'm getting a bit peckish
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Old 24.09.2021, 13:40
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Re: Favorite Soups

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I made Ajo Blanco (white garlic) soup a couple of weeks ago. So simple and a very tasty alternative to gazpacho
Had it at a friend's last week. I was pleasantly surprised, although I'm not that sure what I feel about cold soup...
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