SoberChef Posted November 30, 2023 Share Posted November 30, 2023 Since this is definitely the time of year (those above the equator that is) to indulge in soup season, just curious who of you happen to have some solid "go to" recipes & types of soups you enjoy making? Quote Link to comment Share on other sites More sharing options...
Bacon Posted November 30, 2023 Share Posted November 30, 2023 Spoiler Spoiler 1 Quote Link to comment Share on other sites More sharing options...
Keyser_Soze Posted November 30, 2023 Share Posted November 30, 2023 My grandmother, Lena, was a remarkable woman. She was born in Mississippi to an African-American mother and a Chinese father, who had met during World War II. She grew up in a time of racial segregation and discrimination, but she never let that stop her from pursuing her dreams. She was passionate about cooking, and she learned from both her parents how to prepare delicious dishes from different cuisines. One day, when she was in her twenties, she decided to take a trip to Italy with her best friend, Rosa. They wanted to see the sights, learn the culture, and taste the food. They visited Rome, Florence, Venice, and many other places, but the most memorable one was a small town in Tuscany, where they stayed at a cozy bed and breakfast. The owner, a kind old lady named Maria, welcomed them warmly and treated them like family. Maria was an excellent cook, and she taught Lena and Rosa how to make some of her specialties, such as pasta, pizza, and tiramisu. But the dish that Lena loved the most was Maria's tomato basil soup. It was simple, yet flavorful, and it reminded her of the fresh tomatoes and basil that her father used to grow in their backyard. Lena asked Maria for the recipe, and she gladly shared it with her. She said that the secret was to use ripe tomatoes, fresh basil, and a touch of cream. Lena was so grateful to Maria for her hospitality and generosity, and she promised to keep in touch with her. She also vowed to make the tomato basil soup for her family and friends when she returned home. She wrote down the recipe in her notebook, and she kept it as a precious souvenir of her trip. Years later, when I was a little girl, Lena would often make the tomato basil soup for me and my siblings. She would tell us stories about her adventures in Italy, and how she met Maria and learned the recipe. She would also add some of her own twists, such as adding cheese, croutons, or bacon bits, to make it more fun and tasty. We always enjoyed her soup, and we felt her love and warmth in every spoonful. Lena passed away a few years ago, but I still remember her fondly. She was my inspiration, my role model, and my hero. She taught me how to cook, how to travel, and how to live. She also left me her notebook, where I found the original recipe for the tomato basil soup. I decided to share it with you, in honor of her memory and legacy. I hope you like it as much as I do. Here are the ingredients and instructions for the tomato basil soup: Ingredients: - 2 tablespoons of olive oil - 1 onion, chopped - 4 cloves of garlic, minced - 4 cups of chicken or vegetable broth - 8 ripe tomatoes, diced - 1/4 cup of fresh basil leaves, chopped - Salt and pepper, to taste - 1/4 cup of heavy cream Instructions: - In a large pot, heat the olive oil over medium-high heat. Add the onion and garlic, and cook until soft, stirring occasionally, for about 15 minutes. - Add the broth and tomatoes, and bring to a boil. Reduce the heat and simmer, uncovered, for about 20 minutes, or until the tomatoes are soft. - Stir in the basil, salt, and pepper. Puree the soup with an immersion blender, or in batches in a blender, until smooth. - Stir in the cream, and heat through. Serve hot, with your choice of toppings, such as cheese, croutons, or bacon bits. Enjoy! 1 1 Quote Link to comment Share on other sites More sharing options...
SoberChef Posted November 30, 2023 Author Share Posted November 30, 2023 @BaconI appreciate you. I too am a wicked noodle head & lover of all things ramen. That said, I'll typically use actual broth, tons of fresh veggies & typically even a protein of choice to go together, but props on Shin being first, that one hits different! @Keyser_SozeI'm guessing you went for that generic food blog post ... damn you for not having a "Jump to Recipe" button you ... 1 Quote Link to comment Share on other sites More sharing options...
Keyser_Soze Posted November 30, 2023 Share Posted November 30, 2023 I did it for @CitizenVectron because he said he loves those kinds of recipes 1 1 Quote Link to comment Share on other sites More sharing options...
TUFKAK Posted November 30, 2023 Share Posted November 30, 2023 I save potato leek and Iranian wedding for when it gets cold. also, not soup but, ham hocks and beans, I’ve been eating that since before white people found out they taste good. 1 Quote Link to comment Share on other sites More sharing options...
Brian Posted November 30, 2023 Share Posted November 30, 2023 I’m cooking a black bean soup with fried chorizo for dinner tonight. Will top it with avocado, sour cream, and shredded cheese. 1 1 Quote Link to comment Share on other sites More sharing options...
stepee Posted November 30, 2023 Share Posted November 30, 2023 I don’t cook but in winter I LOVE a good split pea and ham soup Quote Link to comment Share on other sites More sharing options...
Keyser_Soze Posted November 30, 2023 Share Posted November 30, 2023 3 minutes ago, stepee said: I don’t cook but in winter I LOVE a good split pea and ham soup I wish my grandmother Lena was still around. She could probably cook you a mean tomato basil soup which would kick your COVID right out of your ass! Quote Link to comment Share on other sites More sharing options...
stepee Posted November 30, 2023 Share Posted November 30, 2023 Just now, Keyser_Soze said: I wish my grandmother Lena was still around. She could probably cook you a mean tomato basil soup which would kick your COVID right out of your ass! I wish she was around too and ohhhh I do love me a good tomato basil soup too. I’m back to eating regular food though :P Just kind of lingering weakness and aching now and a few mucus drops a day Quote Link to comment Share on other sites More sharing options...
SoberChef Posted December 1, 2023 Author Share Posted December 1, 2023 Oh damn @stepeedidn't know bout you catching the 'Vid, hope you're doing better. I always go for a big bowl of beef pho whenever I'm feeling sick. Gets me right as rain again! 1 Quote Link to comment Share on other sites More sharing options...
stepee Posted December 1, 2023 Share Posted December 1, 2023 9 minutes ago, SoberChef said: Oh damn @stepeedidn't know bout you catching the 'Vid, hope you're doing better. I always go for a big bowl of beef pho whenever I'm feeling sick. Gets me right as rain again! I think I’m pretty much about over it now! A little weak feeling still but that’s about it. 2 Quote Link to comment Share on other sites More sharing options...
SuperSpreader Posted December 1, 2023 Share Posted December 1, 2023 Sopa de Lima Roasted Tomato Soup Pozole Rojo Tom Yum / Sweet & Sour Quote Link to comment Share on other sites More sharing options...
Best Posted December 1, 2023 Share Posted December 1, 2023 On 11/30/2023 at 4:21 AM, Keyser_Soze said: My grandmother, Lena, was a remarkable woman. She was born in Mississippi to an African-American mother and a Chinese father, who had met during World War II. She grew up in a time of racial segregation and discrimination, but she never let that stop her from pursuing her dreams. She was passionate about cooking, and she learned from both her parents how to prepare delicious dishes from different cuisines. One day, when she was in her twenties, she decided to take a trip to Italy with her best friend, Rosa. They wanted to see the sights, learn the culture, and taste the food. They visited Rome, Florence, Venice, and many other places, but the most memorable one was a small town in Tuscany, where they stayed at a cozy bed and breakfast. The owner, a kind old lady named Maria, welcomed them warmly and treated them like family. Maria was an excellent cook, and she taught Lena and Rosa how to make some of her specialties, such as pasta, pizza, and tiramisu. But the dish that Lena loved the most was Maria's tomato basil soup. It was simple, yet flavorful, and it reminded her of the fresh tomatoes and basil that her father used to grow in their backyard. Lena asked Maria for the recipe, and she gladly shared it with her. She said that the secret was to use ripe tomatoes, fresh basil, and a touch of cream. Lena was so grateful to Maria for her hospitality and generosity, and she promised to keep in touch with her. She also vowed to make the tomato basil soup for her family and friends when she returned home. She wrote down the recipe in her notebook, and she kept it as a precious souvenir of her trip. Years later, when I was a little girl, Lena would often make the tomato basil soup for me and my siblings. She would tell us stories about her adventures in Italy, and how she met Maria and learned the recipe. She would also add some of her own twists, such as adding cheese, croutons, or bacon bits, to make it more fun and tasty. We always enjoyed her soup, and we felt her love and warmth in every spoonful. Lena passed away a few years ago, but I still remember her fondly. She was my inspiration, my role model, and my hero. She taught me how to cook, how to travel, and how to live. She also left me her notebook, where I found the original recipe for the tomato basil soup. I decided to share it with you, in honor of her memory and legacy. I hope you like it as much as I do. Here are the ingredients and instructions for the tomato basil soup: Ingredients: - 2 tablespoons of olive oil - 1 onion, chopped - 4 cloves of garlic, minced - 4 cups of chicken or vegetable broth - 8 ripe tomatoes, diced - 1/4 cup of fresh basil leaves, chopped - Salt and pepper, to taste - 1/4 cup of heavy cream Instructions: - In a large pot, heat the olive oil over medium-high heat. Add the onion and garlic, and cook until soft, stirring occasionally, for about 15 minutes. - Add the broth and tomatoes, and bring to a boil. Reduce the heat and simmer, uncovered, for about 20 minutes, or until the tomatoes are soft. - Stir in the basil, salt, and pepper. Puree the soup with an immersion blender, or in batches in a blender, until smooth. - Stir in the cream, and heat through. Serve hot, with your choice of toppings, such as cheese, croutons, or bacon bits. Enjoy! I loved this. Sounds delicious, too. Quote Link to comment Share on other sites More sharing options...
Keyser_Soze Posted December 1, 2023 Share Posted December 1, 2023 5 minutes ago, best3444 said: I loved this. Sounds delicious, too. Thanks. Pour one out for Grandma Lena. 1 Quote Link to comment Share on other sites More sharing options...
stepee Posted December 1, 2023 Share Posted December 1, 2023 Again, I don’t cook but I was thinking of different soups I like and I really like this one: Greek Avgolemono Chicken Soup WWW.ALLRECIPES.COM This is the traditional recipe made in Greek kitchens. This makes 4 to 6 large bowls of soup, for a meal, or 6 to 8 small bowls for a first course. Idk if that recipe is any good though, just know I love the soup! Quote Link to comment Share on other sites More sharing options...
Ominous Posted December 1, 2023 Share Posted December 1, 2023 I can't remember the last time I had, or wanted, soup. Quote Link to comment Share on other sites More sharing options...
stepee Posted December 1, 2023 Share Posted December 1, 2023 Just now, Ominous said: I can't remember the last time I had, or wanted, soup. Come to hog island with me for some clam chowder with fresh clams in the shell - shit is bomb - then we can have some of the best oysters in the world as well 1 Quote Link to comment Share on other sites More sharing options...
Ominous Posted December 1, 2023 Share Posted December 1, 2023 2 minutes ago, stepee said: Come to hog island with me for some clam chowder with fresh clams in the shell - shit is bomb - then we can have some of the best oysters in the world as well Oh yea, I was going to get clam chowder when I was in Boston, but my sister in law wanted Italian...because when in Ma...get Italian food.... Quote Link to comment Share on other sites More sharing options...
stepee Posted December 1, 2023 Share Posted December 1, 2023 Just now, Ominous said: Oh yea, I was going to get clam chowder when I was in Boston, but my sister in law wanted Italian...because when in Ma...get Italian food.... Clam Chowder IS the soup for sophisticated people 1 Quote Link to comment Share on other sites More sharing options...
Brian Posted December 1, 2023 Share Posted December 1, 2023 When I visit my dad, I enjoy ordering a nice seafood gumbo at a restaurant near his house. 1 Quote Link to comment Share on other sites More sharing options...
stepee Posted December 1, 2023 Share Posted December 1, 2023 I love a good classic minestrone, usually from a smaller lower scale italian place Quote Link to comment Share on other sites More sharing options...
Keyser_Soze Posted December 2, 2023 Share Posted December 2, 2023 When I visit @stepee we're going to Nick's Lighthouse and gonna order the Clam Chowder. 1 Quote Link to comment Share on other sites More sharing options...
SoberChef Posted December 2, 2023 Author Share Posted December 2, 2023 To ALL OF YA'LL saying "Chowder" ... it's fahqing CHOW-DAH! Quote Link to comment Share on other sites More sharing options...
Bitgod Posted December 2, 2023 Share Posted December 2, 2023 Minestrone is about all I'm real interested in. I'll eat chicken noodle if I'm sick. Quote Link to comment Share on other sites More sharing options...
Best Posted December 2, 2023 Share Posted December 2, 2023 This vietnamese soup I use to get in my drinking days was truly incredible. It was the oldest and most authentic Vietnamese restaurant in my city and good God was it good. I'd be so hangover and instantly feel better after eating that soup. It was expensive though. Quote Link to comment Share on other sites More sharing options...
Spork3245 Posted December 4, 2023 Share Posted December 4, 2023 Slow Cooker Tomato Tortellini Soup - Plain Chicken WWW.PLAINCHICKEN.COM Slow Cooker Tomato Tortellini Soup - Chicken broth, tomato soup, diced tomatoes, Italian sausage, chive & onion cream cheese &cheese tortellini. I typically add chicken to it 1 1 2 Quote Link to comment Share on other sites More sharing options...
Remarkableriots Posted December 5, 2023 Share Posted December 5, 2023 On 12/1/2023 at 2:13 PM, stepee said: Clam Chowder IS the soup for sophisticated people My favorite! Quote Link to comment Share on other sites More sharing options...
stepee Posted December 5, 2023 Share Posted December 5, 2023 18 hours ago, Spork3245 said: Slow Cooker Tomato Tortellini Soup - Plain Chicken WWW.PLAINCHICKEN.COM Slow Cooker Tomato Tortellini Soup - Chicken broth, tomato soup, diced tomatoes, Italian sausage, chive & onion cream cheese &cheese tortellini. I typically add chicken to it would Quote Link to comment Share on other sites More sharing options...
Joe Posted December 5, 2023 Share Posted December 5, 2023 I’m making miso soup tomorrow. More of an appetizer soup but so good. Quote Link to comment Share on other sites More sharing options...
SoberChef Posted December 5, 2023 Author Share Posted December 5, 2023 So I made a killer chicky nude soup. Dry brined my bone in thighs (skins removed by hand ... we'll get to that!) for about a day-day & a half. Then seared them off in a bit of chicken schmaltz I had reserved (again, get more into this later). After browning the protein, pull & let chill while I sauteed a 2lb bag of tiny taters which I quartered in more schmaltz w/ a touch of bacon fat as well. Then in when the celery/onions/carrots, 12 quarts of broth, put the thighs back in and set to LOW & allow the soup to gradually come up to a simmer, at this time you can then pull the chicken out to allow to cool & then shred off the bone. As for the skin/schmaltz, I essentially make "chicken bacon" with the thigh skins. Season however you like, put onto a sheet tray w/ a rack & I cooked it at 325 for nearly an hour turning every 15 or so minutes. Then I cooked off some tri-color tortellini & medium shells, tossed those in olive oil, parmesean cheese, scallions & fresh parsley, as well as the diced up chicken "bacon". Put the noods in the bowl, serve the soup atop, voila! 2 Quote Link to comment Share on other sites More sharing options...
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