Soup

[jtratcliff]

my throw back to my Appalachian roots comfort food is "Soup beans and corn bread"

My Mom always used navy beans with a couple slices of bacon for the soup beans, and then we served it over top of crumbled up cornbread dotted w/ chunks of butter, and garnished with some finely diced onions... Dinner for 5 for just a couple bucks... leftovers, too! We had it pretty often.

I still make it once in a while but my non-Appalachian family are less enthralled w/ my po' white trash comfort food than I am. They like it well enough, but once or twice a year is plenty for them... vs. the once or twice a month I had it as a kid

 

[jtratcliff]

Tom Kha - Thai Coconut Soup

This is my litmus test dish for any new Thai restaurant I go to... If they can make a good Tom Kha Gai, then I'll give them a few chances on their other dishes... But if the Tom Kha is just "meh"... I won't go back....

We've tried making our own. It comes out OK, but not as good a well done one from a good Thai restaraunt.

 

[Cameronl]

Both of my kids love tomato soup, which i'm not a huge fan of.

Campbell's Cream of Tomato (gotta use milk) with a peanut butter sandwich (dunked in the soup) is one of my comfort foods from my childhood.
Or, instead of the sandwich, crush enough saltines into it until it's a thick mush.
Good eatin'

 

[ba-brewer]

Anyone remember the TV commercials "Is it soup yet?"

 

[NickTheGreat]

Campbell's Cream of Tomato (gotta use milk) with a peanut butter sandwich (dunked in the soup) is one of my comfort foods from my childhood.
Or, instead of the sandwich, crush enough saltines into it until it's a thick mush.
Good eatin'

I don't mind the tomato soup, like once or twice a year. But these girls could eat it once a week.

 

[Velnerj]

Here are the soups that are either in my regular rotation or that I particularly like:

Potato and leek soup
Baked potato soup
Broccoli cheddar soup
Garlic soup (great for hangovers)
Lamb and lima bean soup

 

[MaxStout]

my throw back to my Appalachian roots comfort food is "Soup beans and corn bread"

My Mom always used navy beans with a couple slices of bacon for the soup beans, and then we served it over top of crumbled up cornbread dotted w/ chunks of butter, and garnished with some finely diced onions... Dinner for 5 for just a couple bucks... leftovers, too! We had it pretty often.

I still make it once in a while but my non-Appalachian family are less enthralled w/ my po' white trash comfort food than I am. They like it well enough, but once or twice a year is plenty for them... vs. the once or twice a month I had it as a kid

That actually sounds kind of good, and I'm not even from Appalachia.

I did something similar in my "starving college student" days. Usually a can of Van Camp's pork & beans heated up and dumped on top of a couple slices of toast.

 

[corkybstewart]

I did something similar in my "starving college student" days.

That's a whole other discussion I don't want to have, there are things I ate In college I still won't allow in my house

 

[Golddiggie]

Had some of the batch of soup made earlier this week for dinner tonight. When cold it was a bit gelatinous, in a very good way. Skimmed the excess fat off the top and added carrots into the simmer pot. I put some diced carrots when I make the batch, but add more when heating it up. I've found that sliced carrots don't fare well in the freezer. So no point in adding the desired amount into the original batch. Served it up over some freshly made brown rice (noodles are not an option for me). The smoke flavor/aroma is very mellow, but enough to enhance the recipe.

I'm hoping that the grocery store has whole (fresh) turkey on sale again after xmas (like they did after Thanksgiving).

 

[pfmeyer]

I found a recipe for a Thai influence peanut soup using Campbell’s Tomato Soup. Sorry, couldn’t find exact recipe online but there are plenty there to choose from. Came out really good.

 

[corkybstewart]

Had some of the batch of soup made earlier this week for dinner tonight. When cold it was a bit gelatinous, in a very good way. Skimmed the excess fat off the top and added carrots into the simmer pot. I put some diced carrots when I make the batch, but add more when heating it up. I've found that sliced carrots don't fare well in the freezer. So no point in adding the desired amount into the original batch. Served it up over some freshly made brown rice (noodles are not an option for me). The smoke flavor/aroma is very mellow, but enough to enhance the recipe.

I'm hoping that the grocery store has whole (fresh) turkey on sale again after xmas (like they did after Thanksgiving).

We're in France for the holidays and hoped to have a turkey for Thanksgiving and for Christmas but at $6 per pound for a farmed raised bird we got one 8 kilo turkey and the farmer cut it in half for us. We ate the first half last week, then used the bones to make stock for veggie soup, we froze the stock for Christmas. We may do another Thanksgiving dinner for the other half of the family next weekend, or may do a smoked turkey for Christmas day.

 

[soccerdad]

OMG I forgot how much I loved this soup. Celery Stilton. We actually used blue cheese in place of stilton.
I.5 pounds celery rough chop - reserve leaves to garnish
1 leek - whites chopped
1 large or 2 small onions - chopped
Soften all that in a soup pot with a few TBSP olive oil
Add 2 potatoes (cubed) and a quart of vegetable or chicken stock
Season with salt, pepper and nutmeg
Cook until potatoes are done
Puree with a hand blender and add 5 to 6 ounces blue or stilton as you puree
Serve with a fresh baguette
Edit - forgot one. A pint of cream when you puree and add cheese.

 

[corkybstewart]

My BIL and his wife are staying with us while they get a new heating system installed. Last night the wife cooked a delicious soup. Radish leaves, a potato and a carrot,, boiled for an hour and pureed with a stick blender. It was pretty damn good.

 

[beermanpete]

We made split pea with ham soup last night. Yummy, as it always is, with biscuits. A nice cold weather meal.

 

[corkybstewart]

After 2 solid days of excessive excess we ate sensibly today. White boudin and mashed potatoes for lunch. For dinner I made soup with pumpkin, carrots, leeks, onion, and a potato. Excellent.

 

[corkybstewart]

Tonight's soup was pumpkin, carrots, leeks, onion and potatoes in homemade chicken stock. Before and after.

 

[corkybstewart]

Tonight's soup was pumpkin, carrots, leeks, onion and potatoes in homemade chicken stock. Before and after.

There's half a shallot in there also, left from whatever I cooked last night

 

[Golddiggie]

Need to get another fresh turkey to use in another batch of soup in the next few weeks. I only have two containers of the first batch left. Those will be gone pretty soon (two to three weeks). Might end up making a third batch this season even. Provided I can get a fresh bird. I don't use frozen turkey because it's higher in sodium than the fresh ones. I can taste the difference.

 

[beermanpete]

More split pea soup. This time we went vegetarian. Biscuits on the side.

 

[corkybstewart]

Pumpkin and squash from my garden, carrots leeks, onion, garlic, taters and now that we're back in the States, green chile.

 

[corkybstewart]

I was very surprised to come home after 3 months and find my garden still producing with no supervision. I had 5 nice pumpkins lots of onions and carrots and oddly a bunch of parsnips I don't remember planting. We have 2 more pumpkins for soup if it gets cold again soon.

 

[bracconiere]

looks like it'd be great with a slice of toast with parsley pesto!

 

[BongoYodeler]

Never knew this thread existed. Pics with recipes should be a requirement. Once the weather cools a bit more we do enjoy some homemade soup. I'll be back when the mercury falls.

 

[corkybstewart]

Never knew this thread existed. Pics with recipes should be a requirement. Once the weather cools a bit more we do enjoy some homemade soup. I'll be back when the mercury falls.

It got into the 30s for the first time so soup was required.
Basic pumpkin veggie soup
1 small pumpkin, seeded, peeled,
cubed
2 carrots
1 med onion
1 leek
2 cloves garlic
1 med potato
Salt and pepper to taste
Simmer in 2 quarts water or stock at least 90 minutes.
Blend well with stick blender.
I had some lettuce and green chile left from cheeseburger night so I threw them in as well. Great with a bit of butter or heavy cream in the bowl. Feeds 8 or the 2 of us for a week

 

[cmac62]

@corkybstewart that soup does look really good and simple to make. Thanks for the idea

 

[corkybstewart]

@corkybstewart that soup does look really good and simple to make. Thanks for the idea

If I can make it anybody can. Use the veggies you have on hand including wilted lettuce or other stuff past its prime. During covid we learned that old wilted veggies were still delicious if we found the right way to use them.

 

[pvtpublic]

ALWAYS throw at least a can of beer into any soup or stock. It's amazing what it adds. I've even made soup entirely with beer as the base.

 

[corkybstewart]

ALWAYS throw at least a can of beer into any soup or stock. It's amazing what it adds. I've even made soup entirely with beer as the base.

I guess it would depend on the beer. I ruined a batch of pot roast with a hoppy beer.

 

[pvtpublic]

I guess it would depend on the beer. I ruined a batch of pot roast with a hoppy beer.

I find it wasteful to toss out all the BMC that is abandoned at my place by guests favoring my quality selection of homemade and carefully selected choice beers. I only use the "refuse" in my culinary adventures. This also applies to the whiskies that my dad and brother purchase "just to see if its any good", but clearly did not make the cut. The beer goes into soups, reductions for pork chops, preboiling brats, etc. The whiskey is for smoked fish mixed 50/50 with honey as an amazing glaze as well as mixed drinks if it's not too bad (for SWMBO).

 

[chthon]

I wholeheartedly agree with this thread

Yummy.

The only thing here at home is that my wife and daughter do not like chunks in their soup, it always has to be mixed. So when I have time I use any current soup that is in the fridge as a base for a kind of minestrone, with veggies taken out of the freezer.

I have a small vegetable garden from which we prepare zucchini soup, pumpkin soup and tomato soup. Pumpkins I always roast in the oven first, also makes it simpler to freeze them.

Some favourites here are chervil soup with meat balls and tomato soup with meat balls. Meat balls from minced pork. Do not boil them, toss them in just after the boil, more like poaching.