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Post by lagatta on Jan 11, 2018 14:23:36 GMT
I didn't have all the ingredients for Tom Yum, but did have a sour spicy Thai paste, so put some of that in my poultry stock. Gai choy, onions, garlic, some vegetables I forget (I'm tuning up a soup I made the day before yesterday), turkey and duck neck meat, fish sauce, a bit of sinus-clearing pepper sauce... Having it for breakfast. My sinuses were all plugged up and it really cleared them!
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Post by bixaorellana on Jan 11, 2018 17:11:24 GMT
Casimira, that soup sounds glorious! I thought of it while reading about this flap over "cauliflower steak". What a good idea to give that "tune up" to your soup, LaGatta. I've done that with ramen when desperate for a SE Asian style flavor hit, but of course that's miles away from your rich soup. Often when I make a vegetable soup with whatever meat (& the dogs usually get most of the meat), I turn the remaining broth & vegetables on day two into a blenderized soup. This turns it into a standard Mexican "sopa de [insert vegetable here] cremosa", which generally don't involve actual cream.
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Post by kerouac2 on Jan 23, 2018 11:05:34 GMT
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Post by Deleted on Jan 23, 2018 15:18:06 GMT
That looks divine Kerouac. What seasonings do you use?
I make a carrot soup that incorporates shredded ginger, roasted garlic, cashews, coconut milk and then adjust it with a little bit of red pepper and a wee bit of salt to taste. Top it off with a dollop of yogurt.
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Post by kerouac2 on Jan 23, 2018 18:19:05 GMT
That looks divine Kerouac. What seasonings do you use? I make a carrot soup that incorporates shredded ginger, roasted garlic, cashews, coconut milk and then adjust it with a little bit of red pepper and a wee bit of salt to taste. Top it off with a dollop of yogurt.
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Post by lagatta on Jan 23, 2018 20:12:52 GMT
I made a soup based on a jar full of very firm poultry stock (chicken and duck; the chicken bones had quite a lot of meat. Since I cooked the duck myself, I had boned it scrupulously, so not much duck meat. Some of the ingredients; small brown lentils (soaked overnight), a brunoise of onion, carrot and celery, some mushrooms, a bit of diced tomato (frozen in a small bag in my fridge)bok choi (much of it a bit old; I discarded yellowed leaves but chopped the "bodies", fresh spinach and the good bok choi leaves, shredded and added at the end, garlic, ginger, a couple of small red peppers (the kind sold in Vietnamese markets). I'm surely forgetting some things, but it was a vide-frigo for this icy day....Hit the spot. I may blend half the soup with a stick blender tomorrow.
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Post by mickthecactus on Jan 23, 2018 20:47:44 GMT
Vide-frigo?
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Post by kerouac2 on Jan 23, 2018 21:26:14 GMT
Those appetite problems you were having have certainly disappeared.
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Post by lagatta on Jan 24, 2018 0:20:08 GMT
Yes, I'm in fine fettle.
Mick: empty the fridge.
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Post by kerouac2 on Jan 26, 2018 23:43:48 GMT
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Post by mickthecactus on Nov 1, 2018 9:55:08 GMT
When we went food shopping 2 days ago we bought a nice pack of stir fry veg. It was called sopa de la abuela. When I looked it up in the phrase book I found it was grandmother's soup!
Well it's going to be stir fry for lunch!
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Post by mickthecactus on Nov 1, 2018 13:41:24 GMT
Stir fried with salt,pepper,Worcester sauce and Spanish curry powder. Served with excellent pork sausages (88 per cent pork). Delicious.
Sorry soup!
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Post by kerouac2 on Nov 1, 2018 13:59:51 GMT
Perhaps you were supposed to throw it in broth after stir frying it.
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Post by kerouac2 on Mar 9, 2020 11:06:42 GMT
tonight's soup while things are still calm
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Post by bjd on Mar 9, 2020 16:01:51 GMT
I had soup like that last week, Kerouac. Right now I'm making soup with spinach, sweet potato and carrots. Can't decide what to add so that it won't be too bland.
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Post by mickthecactus on Mar 9, 2020 16:49:01 GMT
Bet it's an unattractive brown colour..
Sounds good though!
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Post by bjd on Mar 9, 2020 19:22:40 GMT
Nope, it's dark green.
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Post by kerouac2 on Mar 9, 2020 19:25:37 GMT
I would like my soup to be green, but since I bought trimmed leeks with none of the green leaves left, I know it will be orange.
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Post by lagatta on Mar 11, 2020 12:31:14 GMT
My current stock is just beige, because it is essentially (large) turkey necks. I took a friend's advice and slow-baked the necks, very early in the morning yesterday - the odour was a pleasant awakening for human and feline alike. Then more slow stewing in water with citrus juice (lemon and lime) added, along with onions and garlic. I stripped most of the meat off the necks (a lot more work than that short phrase conveys, and one wee cut) and returned the neck bones and flesh clinging to them. Left the soup in the pot and am giving it another bit of cooking; then will strain out bones and remains of the onion etc and reduce the stock a bit.
So I have a good glass container of shreds of neck meat - tasty but the larger pieces are a bit too hard and chewy. I have a good glass of red wine left over, and more lime juice, so they'll go in with the meat to stew it a bit. Dark beer would also be a good option. I do have a mild (bland) red pepper which I can chop up to add some colour - it is not a very pretty dish.
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Post by bixaorellana on Mar 11, 2020 16:23:46 GMT
There are various cheats to darken the color without changing the flavor ~ a dash of worchestershire or soy sauce or maggi (teeeeeny dashes!), a small splash of coffee, or you could whip up a darkish roux and thin it with the stock & stir that back into the soup. But since you're eating it at home & you know all the beautiful stuff that went into it, does it matter whether or not it's pretty?
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Post by kerouac2 on Mar 11, 2020 16:26:59 GMT
I have found that adding soy sauce to all sorts of soupy things or sauces generally makes them look disgusting unless they are already supposed to be dark brown. They taste fine, but I have cancelled a number of photo shoots due to the visual result.
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Post by bixaorellana on Mar 11, 2020 16:34:02 GMT
You must be doing it wrong.
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Post by lugg on Mar 14, 2020 20:34:26 GMT
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Post by lagatta on Jul 10, 2020 3:31:30 GMT
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Post by bjd on Jul 10, 2020 5:36:50 GMT
Some of those soups were made by my grandmother but other than beet soup, I don't make any of them. And I would disagree that Poles call all soups borscht. Soup is zupa.
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Post by lagatta on Jul 10, 2020 14:37:45 GMT
Yes, I also thought that borscht was a particular type of soup, with regional and national variants throughout Poland, Ukraine and Russia.
It is interesting that the long-simmered chicken soup served on Sunday in Polish Catholic homes is also a common Sabbath soup in Jewish ones. I did make some long-simmered poultry stock (mostly chicken, but some turkey and duck) but don't know what I'll do with it yet. It is very concentrated.
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Post by kerouac2 on Jul 11, 2020 19:39:38 GMT
In my grandparents' house, the principal soup served was a blended vegetable soup such as potato & leek. I remember cranking the blender around on top of a pot. Even though I know that we also had noodle soups, I frankly can't remember anything other than the vegetable soups.
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Post by lagatta on Jul 11, 2020 20:36:35 GMT
Did those contain poultry or other meat stock?
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Post by kerouac2 on Jul 12, 2020 11:57:24 GMT
The noodle soups had meat stock. My grandmother would not have known what a vegetarian was if it bit her.
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Post by lagatta on Jul 12, 2020 17:09:21 GMT
My question was a bit unclear, or poorly-worded. I was referring more to the vegetable soups, which are sometimes meat-free in France, even when made by people who have no idea what a vegetarian is.
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