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Post by imec on Nov 24, 2011 17:11:37 GMT
Did you invent that, Imec? No, it appeared maybe 20 years ago in a Bon Appetit magazine as I recall. I can't find the recipe now but this is pretty similar I believe - I may have come up with the cumin idea myself but maybe not.
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Post by lola on Nov 30, 2011 22:29:40 GMT
I'll make that this week with my turkey bone stock. Thank you, Imec!
Casimira, I would love your recipe. For Thanksgiving I made a version that had molasses, canned coconut milk, lime juice, all kinds of wild things. I used the last tablespoon of Thai red curry paste I had, and that took it to a hotter zone than I'd expected. Still was a hit somehow.
I want to try simpler versions, though!
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Post by Deleted on Dec 17, 2011 22:51:19 GMT
Soon I will make a leek & potato soup (which also contains carrots, turnips, onions and maybe whatever else I might have on hand). Lots of added herbs, maybe some spices as well, but most importantly a big dollop of sour cream on top when served in a soup dish.
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Post by bixaorellana on Dec 17, 2011 23:23:31 GMT
I have some nice beets & some jícama. The post above is giving me the idea of combining them into a lovely soup which I'll eat with yogurt on top.
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Post by Deleted on Dec 21, 2011 18:22:43 GMT
Here's my potato and leek soup from a few days ago. It was so good.
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Post by rikita on Dec 22, 2011 12:51:45 GMT
mmm soup. mr. r. says he doesn't like soup. how can you not like soup?
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Post by Deleted on Dec 22, 2011 13:08:18 GMT
I think some people who were absolutely forced to eat soup as children turn against it when adult.
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Post by rikita on Dec 22, 2011 15:29:58 GMT
hm... possible... or people who never got nice and varied soups so soup to them is associated only with the one type they always had at home...
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Post by lola on Dec 28, 2011 3:36:59 GMT
Another good reason to roast a chicken, though of course a rotisserie bird would work too, is soup stock.
Today's had carcasses of Christmas cornish hen and the last week's chicken that I'd put in plastic bag and frozen. Also, besides the usual celery, onions, carrots, peppercorns, bay leaf, parsley I added a cut up turnip. Simmered for hours. Left it on back porch overnight, then today skimmed the fat and strained out the solids. Added chunks of potatoes, turnip, parsnip, onion, a few whole cayenne peppers, simmered till tender then added chopped kale that's still hanging in there in the garden, chopped chicken meat, chunks of chicken smoked sausage browned in olive oil, salt. Served with brown and serve rolls, cheese. The turnips and parsnips add a mellow sweetness. Everyone had seconds.
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Post by imec on Dec 28, 2011 5:13:15 GMT
Another good reason to roast a chicken, though of course a rotisserie bird would work too, is soup stock. Today's had carcasses of Christmas cornish hen and the last week's chicken that I'd put in plastic bag and frozen. Also, besides the usual celery, onions, carrots, peppercorns, bay leaf, parsley I added a cut up turnip. Simmered for hours. Left it on back porch overnight, then today skimmed the fat and strained out the solids. Added chunks of potatoes, turnip, parsnip, onion, a few whole cayenne peppers, simmered till tender then added chopped kale that's still hanging in there in the garden, chopped chicken meat, chunks of chicken smoked sausage browned in olive oil, salt. Served with brown and serve rolls, cheese. The turnips and parsnips add a mellow sweetness. Everyone had seconds. What you mean EVERYONE had seconds? I didn't even have firsts - but I'd like to!
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Post by bixaorellana on Dec 28, 2011 6:18:55 GMT
Good grief, Lola -- that sounds about as good as any food could be!
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Post by Deleted on Dec 28, 2011 9:56:58 GMT
Naturally, I enjoy making my own soup from scratch, but when it just isn't possible, the frozen food supermarket chain here has fantastic tools. They sell frozen soup in bags, but the soup is in little frozen briquettes like charcoal, meaning that you can mix and match with infinite possibilities -- there's leek soup (and every other imaginable vegetable), minestrone, fish soup -- just about anything you can think of. Sometimes I'll start with one of the vegetable soup bases and and thrown in slivers of leftover chicken or duck. I can get a totally acceptable result in 10 minutes with absolutely zero work.
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Post by mockchoc on Dec 30, 2011 9:48:00 GMT
I need an appartment in Paris to test kerouacs recipes I think.
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Post by Deleted on Dec 30, 2011 13:31:53 GMT
I read a recipe lately for onion soup that incorporated a tart 'Granny Smith' type apple. It sounded so appealing to me,I'm likely to give it a try soon.
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Post by spindrift on Dec 30, 2011 22:02:50 GMT
A really good and easy soup is to dissolve a tablespoon (or dessertspoon, according to taste) of Miso paste in water, add chopped or sliced vegetables such as leeks and carrots, bring it to the boil, simmer for a while and there it is. My Japanese friend also adds, from time to time, chunks of fish and/or peeled prawns. There is a different miso paste for fish dishes. Near the end of cooking add some soba (buckwheat) noodles.
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Post by Don Cuevas on Dec 31, 2011 0:56:35 GMT
Spicy Split Pea with smoked pork and frankfurter slices today. It came from our deep freeze.
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Post by bixaorellana on Dec 31, 2011 2:12:29 GMT
I haven't had miso in years. Is it a rather salty paste made from soy? I never disliked it, but I never loved it either. Putting fish or shrimp in it sounds good.
Hmm. I was thinking of making something with lentils, but split peas are now calling my name.
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Post by Deleted on Dec 31, 2011 18:32:30 GMT
Here you go Bixa!!! Made to order!! (I was out in the garden most of the morning and came inside to find this on the stove). My husband was making black eyed peas with ham seasoning for tomorrows New Year repast and apparently had enough ham to start a pot of split pea soup too!!!
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Post by Deleted on Dec 31, 2011 18:54:05 GMT
Oh, perfect for a 31st of December!
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Post by bixaorellana on Jan 2, 2012 3:07:34 GMT
Are you being sarcastic about that beautiful, perfect, can-almost-smell-it-through-the-monitor soup, Kerouac??!
I'm just now seeing the photo. Big smack to T, please. I'll copy the picture & have it blown up into a poster!
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Post by hwinpp on Jan 2, 2012 5:06:36 GMT
Agree with Bix. The soup looks good. Is that a bay leaf floating in it?
Maybe I'll make one this week.
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Post by Deleted on Jan 2, 2012 6:32:16 GMT
No sarcasm was intended. Perhaps we have insufficient smileys.
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Post by bixaorellana on Jan 2, 2012 16:10:58 GMT
It was the smiley that was confusing, not your words. The 2nd smiley is very clear!
I think the first smiley you used is some kind of all-purpose ennnhhh smiley (or meh, which is exclusively a stupid internet word, as far as I know).
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Post by spindrift on Jan 2, 2012 18:04:02 GMT
Yes, Bixa. Miso is rather salty. To be honest, although I eat a lot of Japanese food I do find it hard-going sometimes.
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Post by Deleted on Jan 2, 2012 21:33:42 GMT
Will do Bixa and he appreciated it. Yes,HW,that's a bay leaf from my garden in the soup. For some odd reason whenever I ask my husband to hold the spoon or ladle up to show the soup he always features the bay leaf!!! I thought Kerouac was being sarcastic about serving split pea soup on New Years Eve afternoon so I just chalked it up to his being snarky. It was intended to show that T. was also making a pot of split pea soup in addition to the black eyed peas for the New Year meal because he had an excess of ham seasoning,and, serendipitous that you had just mentioned craving split pea...
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Post by hwinpp on Jan 3, 2012 11:18:02 GMT
I'm pretty sure he was being snarky, maybe his NYE dinner didn't turn out so well
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Post by Deleted on Jan 3, 2012 11:48:58 GMT
How can anybody be snarky about split pea soup with pork bits in it?
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Post by Deleted on Jan 3, 2012 13:08:54 GMT
How can anybody be snarky about split pea soup with pork bits in it? Only you Kerouac, only you...to know you is to love you!!!!
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Post by hwinpp on Jan 21, 2012 6:51:16 GMT
I'm making a pea soup right now.
I've boiled some pork ribs and belly, taken them out of the broth and added fresh peas and two big diced potatoes. After they've cooked I'll use a mixer to mash it all up and then add the ribs and meat to it.
I will also add some smoked ham and smoked sausages.
I'm not sure if I should put in raw onions or fried onions. What do you all think?
Anything I've missed?
I want it to look a bit like Casi's soup further up ;D
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Post by tod2 on Jan 21, 2012 8:15:08 GMT
I would chuck the diced onion in raw. It'll cook down anyway. Fried/caramalised is nice but I think the smokey ham & sausage flaour will overpower anything else.
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