Joined: Feb 2009 Gender: Female Posts: 4,271 Location: USA
Soup glorious soup « Thread Started on Jan 8, 2010, 12:28am »
I have been making big pots of soup that improve over the few days we work towards the bottom.
The current one, reverting to peasant roots, is Cabbage Soup, mostly based on Joy of Cooking recipe.
Sautee garlic, 3 onions (leeks if you have em) slowly in oil. Add a quart or so chicken broth, a cup or so water, bring to boil Add 4 diced potatoes, 3 sliced carrots, and lower to simmer for 25 min until potatoes are cooked. Add 6 cups cabbage, shredded, a tsp of caraway seeds, and simmer another 20 min. Salt, pepper. Garnish with roquefort if you have it, or similar.
The next day I stir fried more cabbage until just tender, added it to my bowl, and the rest to the pot.
Joined: Feb 2009 Gender: Female Posts: 4,271 Location: USA
Re: Soup glorious soup « Reply #1 on Jan 8, 2010, 12:37am »
A few days ago, it was Vietnamese Shrimp Soup, sweet and spicy, from epicurious.com
2 cans low fat, low sodium chicken broth, 1 can vegetable broth, 3 tbsp fish sauce, 1 tsp chili-garlic sauce, 4 roma tomatoes wedged, 2 cups fresh pine apple chunks, 1 sweet onion sliced, 3 stalks celery sliced, 1 lb medium shrimp peeled and deveined. Garnish: 1 package fresh mung bean sprouts, 1/2 cup fresh basil slivered, juice of 1/2 a lime In a dutch oven on medium high heat add chili garlic sauce and fish sauce. Stir to heat. Add chicken and vegetable broth, , add onion,celery and pineapple pieces. Simmer 25 minutes until onion is cooked but not soft. Add shrimp and tomatoes. Cook until shrimp are pink. In deep bowls divide garnishes equally. Ladle the soup over the garnishes.
It was very well-received, and an easy meal with some Trader Joe's vegetable egg rolls from the freezer.
Joined: Feb 2009 Gender: Female Posts: 4,271 Location: USA
Re: Soup glorious soup « Reply #2 on Jan 8, 2010, 1:00am »
My pressure cooker lets me use cheap dried beans easily for the kind of vegetarian soups favored by still-at-home daughter:
Soak, etc, and cook a pound of white beans until tender. Sautee garlic and onions in olive oil, slowly. Add diced green and red peppers, the more the better, along with any other kind of hot peppers that might strike your fancy. (OR the red pepper sauce you made this summer from Bixa's recipe can be added later to add heat. ) You can add chile powder, plenty of cumin, a little curry powder maybe at this point and stir 30 seconds. Add beans. A big can or two of diced tomatoes now, and water if it needs to be soupier. I like Penzey's Vegetable Soup Base that you keep in the refrigerator; plop in a teaspoonful or so of that. Let it simmer awhile, 30 min or more, until it starts to look more like something you'd want to eat. Salt, black pepper. Serve good bread or crackers. If you made it too spicy, garnish with cheese, sour cream, greek yoghurt.
Joined: Jan 2013 Gender: Female Posts: 373 Location: NOLA,USA
Re: Soup glorious soup « Reply #3 on Jan 8, 2010, 3:39am »
Bless your heart for starting this thread Lola. It has been in the back of my head for the longest. As I often dine alone, while my husband is working ,or our schedules don't connect, we almost always have some pot of soup available for the week in the fridge. (in the wintertime).
Look forward to some new ideas of which I see you already have going.Grazie!
Joined: Feb 2009 Gender: Female Posts: 3,548 Location: Montréal
Re: Soup glorious soup « Reply #6 on Jan 8, 2010, 3:21pm »
Before I saw this thread, I'd dragged out a little book I have, "soupes de poissons". Not really a coincidence: one needs soup here this time of year, but a good fish soup can also be a fine thing to eat outdoors in finer weather. It sets out from la boullabaisse and its many cousins round the Mediterranean, but also touches on other fish soups from France, other European countries and some famous North American ones (especially those of French influences such as an Acadian cod chowder) - Chaude acadienne à la morue, and Soupe créole au germon (white tuna, but there are other fish choices). I'll translate a couple of these.
Is there anyone who doesn't like soup? Isn't the problem indifferent soup that relies on chemical mixtures, too much salt, too thin (even a boullion should have some concentration) etc?
Soup is very easy to assimilate - of course for people who aren't feeling well, but in many cultures it is also served to new mothers. Soup and soupy things are traditional after fasts - religious fasts such as Ramadan and Yom Kippur, but also people who are starved and semi-starved: concentration camp survivors, refugees etc. In the latter cases too heavy "solid foods" could finish off the people one is attempting to rescue.
Joined: Feb 2009 Gender: Female Posts: 4,271 Location: USA
Re: Soup glorious soup « Reply #7 on Jan 8, 2010, 4:21pm »
More recipes would be so nice.
Midwinter Cabbage Soup Sweet and Spicy Vietnamese Shrimp Soup (I used frozen pinepple bits, and don't see why canned wouldn't work. It makes the soup, so don't skip.) Vegetarian Chili #2 (the #2 is for mystery and drama, since there's no #1)
Joined: Feb 2009 Gender: Female Posts: 3,990 Location: South-West France
Re: Soup glorious soup « Reply #8 on Jan 8, 2010, 4:49pm »
I tend to make a lot of soup in wintertime. Sometimes just stuff out of packages if I'm in a hurry, but mostly I just throw in whatever veggies I happen to have: carrots, leeks, cabbage, at least one beet for the colour, even some frozen vegetables. Just cut and put in a chicken broth and let it cook. Or a chicken noodle soup with vermicelli noodles.
[highlight=Yellow]More recipes would be so nice.[/highlight]
Midwinter Cabbage Soup Sweet and Spicy Vietnamese Shrimp Soup (I used frozen pinepple bits, and don't see why canned wouldn't work. It makes the soup, so don't skip.) Vegetarian Chili #2 (the #2 is for mystery and drama, since there's no #1)
[highlight=Yellow]Ditto![/highlight] This is the recipe section of Dockside Dining, after all.
Thanks, Lola. I will go change those on the Recipe Links thread right now!
Incidentally, I hope everyone will check out the Recipe Links from time to time and let me know if anything is missing there. It can happen, you know!
Joined: Feb 2009 Gender: Male Posts: 34,495 Location: Paris, France
Re: Soup glorious soup « Reply #10 on Jan 8, 2010, 5:59pm »
Frankly, I have found that a lot of the instant Chinese soups (uh, what do some people call them? -- ramen noodle soup?) make a good base for a real soup when you want to chop up some vegetables and/or leftover meat while still remaining lazy.
My name really isn't Don, but I used to be anónimo.
Joined: Feb 2009 Gender: Male Posts: 2,947 Location: Michoacán, México
Re: Soup glorious soup « Reply #11 on Jan 8, 2010, 6:09pm »
I have become a Specialist, First Class in Leftovers Soup, AKA Clean Out the Fridge. A recent one combined water, sliced boiled potatoes, cooked green beans, bits of pork roast and its jus, roasted chiles Poblanos, onions, garlic, canned diced tomatoes and leftover brown gravy, spices and seasonings to taste. It was great, and we ate it for 3 days, both at breakfast and dinner.
"A few days ago, it was Vietnamese Shrimp Soup, sweet and spicy, from epicurious.com"
We used to enjoy a Tamarind Shrimp Soup and the Tamarind Vegetable Soup version, (below) at our favorite Vietnmese restaurant in Little Rock, Arkansas.
Joined: Feb 2009 Gender: Female Posts: 25,311 Location: Mexico
Re: Soup glorious soup « Reply #13 on Jan 8, 2010, 6:44pm »
Masoor Dhal Soup
1 lb. lentils 2 medium or large carrots enough water to make final product soupy ½ teaspoon each of fenugreek and fennel seeds 1 tablespoon of mustard seeds 1 medium onion, chopped 2 cloves garlic, mashed with fresh, green chile heavily sprinkled with salt in a mortar. When well mashed, add a big pinch of cumin seeds and mash all together. Add a couple of tablespoons of water to get all the mixture off the pestle, then set aside. 1 ripe medium or large tomato salt
Grate the carrots on the tear-drop side of the grater and combine them with the lentils and the water. No salt. Cook until just tender. Meanwhile, heat @ 3 tablespoons of olive oil in a heavy skillet. Toss in seeds, and when they begin to “bloom”, add onion. Cook until the onion is well-wilted and translucent. Add contents of mortar and continue frying. Grate the tomato, add it to the skillet, and fry until tomato turns orange-y. Add the contents of the skillet to the cooked lentils, taste for salt, then cook all, covered, until very tender. When done, add the juice of one lime and serve over rice, with salt and freshly ground black pepper on the side.
I didn’t specify how much chile, but it should be enough to lend a mild heat to the finished product. For this amount of ingredients, I used 5 chiltepines (bird’s-eye chiles). To grate a tomato: cut off the bottom end. Holding it with the skin against your hand, grate it on the tear-drop part of the grater over a dinner plate. Discard the skin, then repeat the grating with the remaining tomato. You could substitute canned tomato, chopped. I had this with achiote-flavored rice, mainly because I had some achiote paste & wanted to try it. It was effective, but I think tumeric-flavored rice or, better yet, some basmati, would be just as good. The seed amounts are a guesstimate, as I only wrote down this recipe after deciding it was good. I don’t think the amounts are crucial—only that the end product not taste harsh. Enjoy!
Re: Soup glorious soup « Reply #17 on Jan 8, 2010, 9:10pm »
C&P from a MP posting, sorry if I am repeating mself but it does taste good:
Quote:
Yesterday I tried to make pea and ham soup with the least effort and it was so super easy and lovely. Took about 10 mins in morning and 10 mins to fnish in the evening. Next time I will make twice as much for the freezer but this time I used approximately (as I was half asleep and chicking it in):
300g split red lentils 350g smoked gammon cut in half (should be knuckle but we had it in freezer and worked a treat) 2 medium onions roughly chopped 3 carrots roughly chopped 2 bay leaves about 10 peppercorns about 1.5 litre water and a glug of liquid chicken stock
Chucked it in at 7am, put it in slow cooker on low and when I got home at half 7 took out the ham and bay leaves and stuck the hand blender in and whizzed it around then pulled apart the ham to smaller bits and put it back in. Was a bit thick so I added some milk it was lovely and having the leftovers for lunch today!
I am quite addicted to slow-cooker soup right now and love lentil soups so Bixa's is next up!
Joined: May 2009 Gender: Male Posts: 5,379 Location: Winnipeg
Re: Soup glorious soup « Reply #19 on Jan 9, 2010, 12:43am »
Dead easy, outrageously good - from the Canadian cookbook series "The Best of Bridge"...
Hamburger Soup
Ingredients: 1 1/2 lbs. ground beef 1 medium onion,finely chopped 1 - 28 oz. can tomatoes 2 cups water 500 mL 3 - 10 oz. cans consomme 1 - 10 oz. can tomato soup 4 carrots, finely chopped 1 bay leaf 3 sticks celery, finely chopped parsley pepper to taste 1/2 cup pot barley 125 mL
Instructions: Brown meat and onions. Drain well. Combine all ingredients in large pot. Simmer covered, at least 2 hours, or all day. Serves 10.
Joined: Feb 2009 Gender: Female Posts: 4,271 Location: USA
Re: Soup glorious soup « Reply #20 on Jan 10, 2010, 3:17am »
Quick and Lazy Black Bean Soup
Sautee large onion and some garlic in olive oil, then add a green and/or red pepper, diced, until tender. Add 3 cans of black beans, and mash ~2/3 of them right there in the pot; I use a potato masher. Add one can diced tomatoes, cumin, oregano, and a dash or so of hot sauce. Simmer a bit. Garnish with cilantro, sour cream or greek yoghurt. Eat with peasant bread and a salad, and you've got it made.
Joined: Feb 2009 Gender: Female Posts: 25,311 Location: Mexico
Re: Soup glorious soup « Reply #21 on Jan 10, 2010, 4:36am »
Oh my gosh, that's my kind of soup, Lola.
For those who like it hot, you could try these variations: Crush hot green peppers in a mortar with some salt, then scrape the mush into the yoghurt or sour cream. (yum!) Make hot sherry or rum with fresh hot peppers: crush them slightly, put them into a bottle & salt them lightly, then add sherry or a rum/vinegar combination. Let them steep until they're hot enough for you. (yeah, I know it's not hot pepper season) Great for sprinking on black bean soup.
Joined: Feb 2009 Gender: Female Posts: 4,271 Location: USA
Re: Soup glorious soup « Reply #22 on Jan 10, 2010, 5:35pm »
Nice, bixa. Will file that for pepper season.
I added a bag of frozen corn to the black bean soup I made yesterday from pressure cooked dried beans, and daughter H. pronounced it my best effort yet.
Joined: Feb 2009 Gender: Female Posts: 3,224 Location: Greenest UK
Re: Soup glorious soup « Reply #23 on Jan 14, 2010, 8:19pm »
I prepare soup for my lunch these days as the office is too cold for salad.
yesterday and today, I had butternut squash and pink lentils, with some turmeric and coriander:
I boiled the lentils while preparing the squash; the latter was then softened in a little olive oil, before I added a little stock and the selected spices. A few minutes later, I poured the lentils into the squash, and left the lot to simmer - stir from time to time to prevent the lentils from burning/sticking to the bottom of the pan.
I will prepare a batch of squash, potato and onion in a few minutes, for tomorrow.
Joined: Jan 2013 Gender: Female Posts: 373 Location: NOLA,USA
Re: Soup glorious soup « Reply #25 on Jan 15, 2010, 3:17am »
This is a memorable soup that I first had in Istanbul. I tried to get the recipe and did not have much luck.then,one day a cookbook arrived in the mail from the woman I had traveled with. It's probably the best cookbook on Turkish cooking out there.(I have perused dozens ) it is called The Sultan's Kitchen,by Ozcan Ozan.
Red Lentil,Bulgur,and Mint Soup (Ezogelin Corbasi) serves 4-6
2 tlbs. virgin olive oil 2 Ttbs. unsalted clarified butter 1 large Spanish onion,finely diced (3/4 cup) 2 garlic cloves,minced 2 tlbs. tomato paste 1 medium tomato,peeled,seeded,and finely chopped(1/2 cup) 2 tlbs. paprika 1 tsp. Turkish red pepper or ground red pepper (try to find the Turkish!!) 1&1/2 cups red lentils 1/4 cup long-grain white rice 6 cups chicken stock or water 1/4 cup fine grain bulgur 2 tlbs. dried mint Salt and freshly ground pepper Plain bread croutons Lemon wedges
In a heavy medium sized saucepan,heat the olive oil and the butter over medium heat. Add the onion and garlic and cook gently for about 2 minutes,or until softened. Stir in the tomato paste,chopped tomato,paprika and Turkish pepper. Add the lentils,rice and stock. Cover the saucepan and bring the liquid to a boil. Lower the heat and simmer for 30 to 35 minutes,stirring occasionally,until the rice is cooked and the lentils have blended with the stock. Add the bulgur and mint and season with salt and pepper. Cook for another 10 minutes,stirring occasionally. if the soup is too thick,add a little water. To make the topping,melt the butter in a small saucepan over low heat,add the mint and paprika,and stir the mixture until it sizzles. ladle the soup into individual bowls and drizzle the butter mixture over each serving.Top with the croutons if you're using them. Serve at once with lemon wedges.
Joined: Feb 2009 Gender: Female Posts: 25,311 Location: Mexico
Re: Soup glorious soup « Reply #26 on Jan 18, 2010, 2:39am »
I thought I'd look around The Galley for soup recipes that were posted before this thread existed. Remember, you should be able to find all The Galley recipes in Links to Any Port Recipes, but why not link to the soups of yore here as well?
Joined: Feb 2009 Gender: Female Posts: 4,271 Location: USA
Re: Soup glorious soup « Reply #27 on Feb 8, 2010, 7:09am »
Vegan-y As You Want It Gumbo
In big soup pot, sautee a pound of turkey or other sliced smoked sausage in 1 T canola oil or other high smoking point oil, then scoop out the meat and set aside. Or omit this step when your veggie friends are coming over.
Add to what's left ~1/3 cup flour and ~1/3 cup of same kind of oil, blend together and over medium heat stir thoroughly every 15 seconds. Be very vigilant. It will bubble a lot at first, less later. Continue until it is a rich brown, like Hershey's Bar, but not burnt.
Still on med heat: Add a handful of minced garlic, two large chopped onions, a few stalks of chopped celery, and a large red and a large green pepper, diced, chopped zuccini.. Stir until starting to get tender.
Add 2 qts water and a couple of tablespoons Penzey's vegetable soup base, or else use good quality vegetable stock. Add a couple of bay leaves, stir. Bring to a boil, then simmer hard for an hr or more. Add more water a cup at a time as needed. You want it the consistency of heavy cream. Add a pound of Trader Joe's meatless chorizo and some thyme, throw in the sauteed sausage, let it all heat up. Salt and a goodly amount of black pepper to taste. Serve over steamed brown rice with a pinch of file. One recipe recommends poaching eggs a few at a time in the boiling gumbo, adding one to each bowl. I'll try that next time. I think that's most of it, but I'd like to put in an order for K2's magic memory pot.
Re: Soup glorious soup « Reply #28 on Feb 9, 2010, 9:13pm »
Here's a recipe I made up so that I could use leftover ham.
BEAN AND HAM SOUP
* 2-3 tablespoons olive oil * 1 cup diced onion * 2-3 carrots, peeled and sliced * 1-3 celery stalks, sliced * 1 clove minced garlic * 1-2 cups diced ham * 2 cans of white beans (navy beans or great northern beans work well- you can use dry beans that have been soaked but I am lazy and buy the organic/no salt added canned versions) * 1/4 - 1/2 teaspoon EACH of: dried basil leaves, dried oregano leaves, dried rosemary, black pepper to taste or whatever herbs/spices you like * add 2 cans chicken stock , fill empty cans with water and add those too (this equals about 14 oz.x4 of liquid)
Chop veggies and ham as noted.
Heat oil in kettle or dutch oven over medium heat. Stir in onion, carrot, celery and garlic. Saute to soften vegetables, stirring frequently, for 10 minutes.
Stir in ham and cook 3 minutes more. Add beans, herbs & pepper, chicken broth and water, and bring to a boil.
Lower heat and simmer, covered, for 30 minutes. Simmer for 40 to 60 minutes more, stirring occasionally, or until the beans are soft.
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