|
Post by lola on Nov 27, 2010 13:08:18 GMT
Hmmm. No, sorry lagatta. I've never tried that.
Since our immersion blender quit I haven't blended soups much. The labor and danger of transferring hot liquid to a blender container usually deters me.
Anyone have a favorite fresh hot tomato soup to use some of my ripened green ones? I'd use my low tech food mill to remove the skins.
|
|
|
Post by lagatta on Nov 27, 2010 13:40:04 GMT
You can also use the even lower-tech solution of blanching the tomatoes - put them in boiling water for a very short time and the skins are very easy to peel off.
|
|
|
Post by onlymark on Nov 27, 2010 13:52:21 GMT
Lola, I just ladle it from the saucepan to the blender. Is this not an option?
|
|
|
Post by lola on Nov 27, 2010 14:01:33 GMT
Sure! But my hot soup tends to explode out of the top when I turn blender on. And then there's the multiple batches, because a potful will never fit at once. I just got spoiled with the immersion kind, but my girls wore it out making smoothies.
|
|
|
Post by onlymark on Nov 27, 2010 14:25:49 GMT
Oh dear then.
|
|
|
Post by Don Cuevas on Nov 27, 2010 14:36:13 GMT
• Do not fill the blender more than half way • Let the soup cool somewhat before blending • Cover the top of the blender jar with a ziploc type bag, then the blender lid.
I read not long ago that if you don't cover the blender jar at all, there's no danger of "Hot Soup Blowout". I don't believe it.
In the end, the best solution is an immersion "stick" blender.
|
|
|
Post by lola on Nov 27, 2010 16:00:15 GMT
Or my current method of avoiding blended soups. Though I know there are some nice ones, as the above.
|
|
|
Post by Deleted on Nov 27, 2010 17:41:47 GMT
I don't get soup blowout on my blender (into which I would never put boiling soup), but I do get a messy trickle. So I just set it on a few paper towels before I begin blending.
|
|
|
Post by lagatta on Dec 12, 2010 0:19:18 GMT
I reread the first page of this thread - there is really a lot of useful info. Ground meat (as in hamburger soup) is a common shortcut in institutional cooking here - and a very good one - and one I've seen used by soup kitchens feeding the destitute. It really provides a concentrate of proteins and other good stuff.
Kerouac, I bought three turkey necks at a local poultrerer's, and they will save more for me (or any other customer) if we so request in advance. I'm making a necessary wintry stock from those, stripped chicken carcasses from another market butcher, and some bones I had here. Another butcher gave me some marrow bones (of course I was buying something else, and it helps to speak Italian) but I think I'd like to roast those too much to stick them into the soup pot, at least without eating the marrow first...
Also added celery, carrot and an onion. Good stock is necessary to get through our winters. It is colder where imec lives, but damper here.
|
|
|
Post by Deleted on Dec 12, 2010 12:03:04 GMT
This new product yelled my name as I walked past it at Monoprix yesterday, so I was obliged to buy it. It looks much too fastidious for me to ever want to prepare such an item from scratch, so I will try it when I need to look at my emergency rations some day.
|
|
|
Post by onlymark on Dec 13, 2010 14:56:07 GMT
|
|
|
Post by lagatta on Dec 14, 2010 15:44:39 GMT
Oh, I want kerouac's Knorr duck confit broth! Hopefully we'll get it here (sometimes we get French Knorr stuff at certain grocer's, also Portuguese, Latin-American, Arab-world (Maghrebi and Levantine) and Southeast Asian Knorr stuff.
My Maghrebi Knorr cubes include mutton and seven-spices (couscous spices). Of course those are very salty; usually I use only half and add no other salt, at least before tasting.
As for me, I found some turkey feet at a Sino-Vietnamese shop nearby. They also sell very cheap turkey drumsticks and wings - suspect they are the leftovers from using the easier-to-bone parts for supermarket boneless cuts - this shop has a very fast turnover so the parts are always good. The feet are in the bottom of the crockpot, and the drumsticks, cut into manageable pieces by the butcher, are atop them, in stock. This will make extremely concentrated stock. I'll lift out the drumstick pieces in a few hours, bone them, return the bones to the stock and just let that go on low for a long time. No, I'm not planning to gnaw on the turkey feet. Meat prepared that way is almost like a confit, though it is cooked in stock, not duck or goose fat.
OnlyMark, no surprise people ate bone broth back when, in an ancient civilisation. It is an important source of calcium, in a culture that does not use dairy products.
|
|
|
Post by onlymark on Dec 14, 2010 15:56:08 GMT
Didn't use dairy products? Why?
|
|
|
Post by Deleted on Jan 21, 2011 12:26:07 GMT
I had the most wonderful soup Wednesday evening at a friends. It was a Roasted Beet soup that incorporated coconut milk. I procured the recipe if anyone is interested. God,it was good!!
In the meantime,I am making another batch of a very rich Spinach soup,cream based,that also incorporates egg yolks. I came across this recipe at my mother's house while culling through the 7 million recipes she had written down.
|
|
|
Post by joanne28 on Jan 22, 2011 3:11:47 GMT
Both of those sound really interesting. Unfortunately DH detests beets.
Tomorrow I'm making a Senegalese Peanut soup. I'm have a dinner party for 10 and will be trying it on my guests, who are all good friends and up for something new. I'll also be testing a new appetizer and roasted beets (I can indulge in beets when others are around).
|
|
|
Post by lola on Sept 27, 2011 3:10:47 GMT
I made one of my personal best soups yesterday.
Chicken, Kale, Potato Soup
In the morning I pulled the remaining meat from roast chicken carcass and set meat aside, carcass into stock pot with water to cover, celery, carrots, peppercorns, bay leaf. Simmered all day, discarded solids. I'd have cooled and skimmed off fat if I'd had time.
In another pan browned turkey smoked sausage in olive oil, removed and set aside, then sauteed onions, garlic, celery, sliced carrots in remaining oil. Poured dry white wine into frypan to deglaze and reduce, then added it all to the soup pot. Chopped 5 large potatoes and simmered until tender. Added Kale, around a pound or so for a big potful of soup, coarsely chopped, sage, parsley and cooked a few min until tender. Added meat and heated through. Salt, pepper to taste.
I made a pan of cornbread because my brother was coming over, but crusty bread would've been good alongside.
|
|
|
Post by bixaorellana on Sept 27, 2011 3:50:01 GMT
Oh my gosh, that sounds heavenly! It would be worth it to roast a chicken just to make that soup.
I made split pea soup yesterday & was pleased with how it came out, especially since I cut out some of the usual steps. I put the peas and water in the pressure cooker, along with some onions, celery, & garlic, all roughly chopped. It also got some fresh herbs -- bay, fennel, sage, & thyme -- plus 3 chiltepines & some salt. Cooked it until the peas were completely falling apart, then added a small amount of mezcal (you could use scotch, too, I guess -- it's for the smoky quality) and some cut up ham.
Then I decided I didn't think the texture was really right. Now remember that thus far it's a fat-free soup except for the ham. Anyway, I made a roux with lard & toasted amaranth flour, my new favorite thing to use for gravy. When the roux was getting nicely brown, I added some of the soup to it bit by bit, stirring it in to avoid lumps. Then I added that mixture to the soup, stirred it in well, & heated it a few more minutes to meld everything.
I had that for lunch, then again for supper. I smushed some fresh red chiltepines with a little salt & mixed yogurt into that as a salsa. Good!
|
|
|
Post by bixaorellana on Nov 11, 2011 2:37:37 GMT
Broccoli and Swiss Chard w/Rice Soup
Too easy -- Heat cooked rice (can be leftover) with chicken stock. When it's almost to a boil, put in broccoli cut up fairly small. Let that come back almost to a boil, then put in swiss chard, chopped (chop the stalk portion pretty little). When it's just done, remove from heat. Taste for seasoning & add salt or a dash or so of fish sauce if you wish, some squeezes of lime, grindings of pepper, minced fresh chile (optional), & a dash or so of toasted sesame oil.
This lends itself to any number of substitutions -- chayote instead of broccoli, kale instead of chard, etc.
|
|
|
Post by mickthecactus on Nov 11, 2011 17:19:50 GMT
Broccoli and Swiss Chard w/Rice Soup Too easy -- Heat cooked rice (can be leftover) with chicken stock. When it's almost to a boil, put in broccoli cut up fairly small. Let that come back almost to a boil, then put in swiss chard, chopped (chop the stalk portion pretty little). When it's just done, remove from heat. Taste for seasoning & add salt or a dash or so of fish sauce if you wish, some squeezes of lime, grindings of pepper, minced fresh chile (optional), & a dash or so of toasted sesame oil. This lends itself to any number of substitutions -- chayote instead of broccoli, kale instead of chard, etc. It doesn't sound very exciting.....
|
|
|
Post by bixaorellana on Nov 11, 2011 18:45:24 GMT
I know it doesn't, but it's really tasty.
|
|
|
Post by lola on Nov 12, 2011 17:26:39 GMT
That sounds like my exact lunch for today. Thanks, Bixa.
|
|
|
Post by Don Cuevas on Nov 12, 2011 18:46:09 GMT
I ate the last of the Italian Wedding Soup this morning for breakfast: beef stock and vegs plus small beef meatballs, chard or spinach, cut up tomatoes. Pasta forms, in this instance, farfalle (bow tie or butterfly pasta.) Pass the Kraft Parmesan, the one in the green tube.
|
|
|
Post by Deleted on Nov 12, 2011 21:41:44 GMT
I will bring back a green tube on my next trip to North America.
I am on the verge of entering soup mode as the season disintegrates. Right now, I have a huge head of celery and I am thinking about making cream of celery soup. Unfortunately, I have no idea how it is done or what other ingredients it might contain.
|
|
|
Post by Deleted on Nov 12, 2011 22:10:03 GMT
I made the Greek classic avgolemono (lemon soup) yesterday using my fresh Meyer lemons. It was ever so lovely,very rich,egg yolks,cream,chicken stock and lemon juice gently combined served with fresh mint. Yum!!!
|
|
|
Post by lola on Nov 23, 2011 0:54:40 GMT
Oh, that sounds good, Casimira.
I'm making chicken stock now, and thinking about savory pumpkin soup, maybe with curry.
|
|
|
Post by imec on Nov 23, 2011 2:12:23 GMT
Anyone here make Nip Nip soup? A cream soup made of half turnip and half parsnip - I like to flavor it with a little cumin...
|
|
|
Post by lola on Nov 23, 2011 15:42:42 GMT
No, but I love the concept.
|
|
|
Post by imec on Nov 24, 2011 2:43:58 GMT
Here's the way I do it if you'd like to give it a go lola...
Nip Nip Soup
1 medium onion finely chopped 2 T. butter 1t. freshly ground toasted cumin seed 1T. flour 1lb each Parsnips and Turnips peeled and cut into 1/2 inch dice. 3-4 cups chicken or vegetable stock/broth 1 cup heavy cream freshly ground toasted cumin to garnish
Saute the onion in the butter until just starting to brown
Add the cumin and saute for a minute or so
At the flour and blend
Add the parsnips and turnips and enough stock to cover veg
Bring to boil then simmer until veg are tender
Puree in blender then return to pot
Add as much or as little cream as you like and heat until barely boiling
Ladle into bowls and sprinkle with a little cumin to garnish
(can also get fancy and garnish with frizzled leeks or freshly fried paper thin parsnip chips)
Variation: Add a chopped apple with the veg before simmering
|
|
|
Post by Deleted on Nov 24, 2011 12:15:45 GMT
Oh, that sounds good, Casimira. I'm making chicken stock now, and thinking about savory pumpkin soup, maybe with curry. Let me know if you would like the recipe Lola. Imec,that sounds so good,and I love love the name. Kind of rolls right off the tongue. (Curiously,up until last year neither my husband nor I had ever eaten a parsnip. So odd isn't it?). I bought a bag of them and roasted them. We both got to taste our very first parsnip at the same time. I quite liked them as did he.)
|
|
|
Post by bixaorellana on Nov 24, 2011 16:32:05 GMT
~?~ I wrote a response to Imec's wonderful recipe last night, but it's sure not here now!
What I distinctly remember saying was how intriguing the blend of sweet parsnip and slightly bitter turnip sounds, particularly with the warming note of the toasted cumin.
Did you invent that, Imec?
|
|