Favourite soup recipes

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Favourite soup recipes

Postby jessica_fletcher » Tue Nov 14, 2017 6:19 pm

I just made butternut squash, red pepper, coconut milk, chilli and coriander. Blended smooth it's a delicious creamy fella, with a warmth kickback at the end,


So, what's yours?
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Re: Favourite soup recipes

Postby lolasf » Tue Nov 14, 2017 6:43 pm

I like chunky soups better than blended, if I'm making it at home. For an app in a small portion at a restaurant, anything goes.

Variations on this one is a winter go-to for me: Ham, chickpea and swiss chard

I plan to give this recipe a try soon, it looks easy to make vegan and gluten free for Christmas guests: Hot & Sour Soup with Mushrooms, Cabbage, and Rice
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Re: Favourite soup recipes

Postby Bill Barilko » Tue Nov 14, 2017 6:49 pm

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Re: Favourite soup recipes

Postby VinnyD » Tue Nov 14, 2017 7:13 pm

Planning on making borscht tonight. Beets, carrots, onions, meat stock, and a little bottle or two of fermented beet juice from the Polish deli. Sour cream with.

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Re: Favourite soup recipes

Postby desertstorm » Tue Nov 14, 2017 8:37 pm

There are only a few things that are edible from the Dutch kitchen, one of them is green split pea soup. I make it once every winter and done it last week. It is seriously Good and hearty winter soup, but you need to make it the right way and it's an operation, starting with soaking the split peas for 24 hours.

You can always wake me up with a good fish soup/ bouillabaise.

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Re: Favourite soup recipes

Postby Higgs Bossom » Tue Nov 14, 2017 9:04 pm

Chicken Stock, Tomatoes & mild green chiles, Salsa Verde, pulled chicken, Cumin, Great White Northern Beans, Black Beans, Chile powder, S&P, Garlic & Onion powder . . . top with shredded Monterey Jack cheese, green onion, sour cream, diced avocado, pico de gallo, cilantro & crispy tortilla strips.

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Re: Favourite soup recipes

Postby desertstorm » Tue Nov 14, 2017 10:28 pm

I tried to find a recipe for Dutch green split pea soup in English on internet, but every one of them has stock cube or bacon in the ingredient list. Now I have no problem with stock cube and I often cheat my way out with it myself, but it is just weird to think this soup needs stock cube or bacon if you do it the right way.

Another problem, I don't think the ingredient of real Dutch butcher smoked sausage will be available elsewhere, online English recipes suggest... knackwurst. Fuck.

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Re: Favourite soup recipes

Postby jessica_fletcher » Tue Nov 14, 2017 10:50 pm

Recipes my darlings, re.ci.peas.


Please
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Re: Favourite soup recipes

Postby lolasf » Tue Nov 14, 2017 10:55 pm

I gave you two, and you ignored me!

Fine, be that way.
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Re: Favourite soup recipes

Postby VinnyD » Tue Nov 14, 2017 11:33 pm

Cook beets for about ten minutes in water, drain, peel, and cube. Add with carrots and onions cut into chunks to meat stock to cover. Add a little bottle of fermented beet juice concentrate (Konzentrat barszczu z buraczków ćwiklowych). Failing that add a spoonful or two of cider vinegar. Bring to boil and simmer half an hour. (Mine is simmering as we speak). Mash thoroughly with a potato masher or blend tieh an immersible blender or both. Serve with a dollop of sour cream in the middle of each bowl.

Some people like it with an egg beaten into it. Cary Grant did in a movie from the early thirties, and it was how his hideout was discovered.

Correction: The Talk of the Town, Cary Grant, Jean Arthur, Ronald Colman, dir. George Stevens, 1942.
Last edited by VinnyD on Tue Nov 14, 2017 11:54 pm, edited 1 time in total.

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Re: Favourite soup recipes

Postby Chi_Rup » Tue Nov 14, 2017 11:39 pm

French onion soup:

4 big Spanish onion, sliced long and thin.
Soften in a generous helping of olive oil with 3 sprigs of fresh thyme and a couple of bay leaves.
Season with salt and stir gently at very low heat for half an hour until the onions are mush, turn up the heat and caramelise.
Toss in a spoon of wholemeal flour
Deglaze with a big glass of white wine, like 1/4 of a bottle or more.
Add a litre of cold water and a spoon of that Swiss veg bouillon everyone likes.
Bring to the boil and simmer for 15 minutes, remove the herbs and season with black pepper.

Serve with a toasted slice of baguette, Gruyere and garlic on each bowl.

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Re: Favourite soup recipes

Postby desertstorm » Wed Nov 15, 2017 9:50 am

This is a serious winter meal, after a day of hard work outdoor in cold weather.

Warning 1: For people who have tried green split pea soup (erwtensoep) in some eateries in the Netherlands, it came likely from a can.

Warning 2: Because the soup will become so thick in the later stage of cooking, it is notorious that the soup can burn at the bottom of the pot. Now very old grandmothers all used to make it with success, so I guess there is a way to avoid it, but if you get that fancy copper or 7 ply very heat conducting big stock pot x years ago for birthday or Christmas, it's time to use it. Failing that I guess a cast iron Dutch oven/ casserole pan would do the trick. If your stock pot is stainless steel, you get the blessing from old Dutch grandmothers.

Warning 3: It is simply impossible to make this for 1 or 2 persons. The minimum amount of end product is 3.5 litre, you can freeze it, or like old grandmothers used to do, give portions of it, sometimes in the whole soup pot, to their grandchildren when they came to visit.

Cooking time 4 to 6 hours.

Ingredients, the last time I made it for about 3.5 litre
500 gram of dried green split peas
3 bay leaves
1 or several pieces of bone (marrow), depending on size
1 kg pork belly with skin, some other use pork hock or pork ribs
2 onions - chopped
1.8 litre of water

400 gram or half of a normal size celeriac - chop into cubes
300 gram or a medium size carrot - chop into cubes
3 stalks of celery - chop
2 normal size leeks - cut in rings

2 Dutch butcher smoked sausages, failing that, try to find normal (smoked) butcher sausage, whatever you do, please don't use knakwurst
chopped flat leaves parsley

- Soak the dried green split pea for 24 hours

- Get out your big stock pot: add water, soaked split peas, bone, pork belly or pork hock or pork ribs, onion and bay leaves, bring it to boil and then lower the heat to simmer, cooked it with very low heat for 2 to 3 hours. Some say they have problems with foam like making stock, skim it off or use egg white, I never have that problem. Cook until the pea almost disintegrate into starch.

- Take out the bay leaves and the bone (with marrow spoon out), add the rest of chopped vegetable except the leeks, cook them for another hour or 2, you want the vegetables to almost disintegrate and disappear but not completely in the end product, still some soft chunks here and there.

- 30 mins before finishing, add the chopped leeks, you want the leeks soften but not disappear. Add salt and pepper to taste, but if you are able to get Dutch smoke sausages, they have very strong taste and salty comparing to normal sausages, keep that in mind when seasoning your soup.

- During all that time, check the pork once in awhile if it is tender with fat melting in the month. If so, take them out and off the bone, cut them in chuck, put aside. Don't cook it until the meat disintegrate completely in the soup.

- It's hard not to eat it immediately after all the hard work, but the soup will improve in taste and get thicker (still) if you let it cool overnight. The soup has the right consistency if a wooden spoon can 'stand' in the cold soup.

- Before serving, cook the raw smoked butcher sausages in a separate pan, in not quite boiling water until done (15 mins), cut them to thick slices, put a few pieces in each bowl/plate, spoon the carefully reheated hot soup (with pork meat chunk back) in your bowl/plate, add chopped parsley, very important to the celery and celeriac taste in the soup.

Traditionally eaten with rye bread/roggebrood not much different than the one you get in Scandinavia/IKEA, with butter and katenspek = kind of bacon on it. But that is too much fatty pork even for me, just strong, dense bread is enough.

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Re: Favourite soup recipes

Postby VinnyD » Wed Nov 15, 2017 12:12 pm

In the US, pea soup is like that except typically made with a hambone, and with just onions and carrots as veggies.

The borscht/barszcz was great. I had it with homemade rye bread and butter.

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Re: Favourite soup recipes

Postby cowtown » Wed Nov 15, 2017 4:49 pm

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Re: Favourite soup recipes

Postby snowgirl » Wed Nov 15, 2017 6:43 pm

I'm eating a curried parsnip and apple soup as we speak. It is delish.
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Re: Favourite soup recipes

Postby VinnyD » Wed Nov 15, 2017 8:16 pm

I have made a parsnip and chestnut soup that was very good, but the color was kind of unappealing.

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Re: Favourite soup recipes

Postby cowtown » Wed Nov 15, 2017 8:26 pm

I was tempted by a chestnut and fresh fennel soup at a restaurant this past weekend but couldn’t pull the trigger to order it

Snow, I hate the word delish but it somehow seems fitting in this murder the internet thread. I expect not to see it otherwise

thank you in advance
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Re: Favourite soup recipes

Postby Stephen_Dedalus » Wed Nov 15, 2017 8:32 pm

Pea and ham soup.

So thick your spoon can stand in it

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Re: Favourite soup recipes

Postby jessica_fletcher » Wed Nov 15, 2017 9:31 pm

Thanks all!

Especially Lola, for leading the charge.

I'm going to try and make Des' granny soup. I won't be able to get dutch smoked sausage, will something from the polish shop wok?

I shall report back
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Re: Favourite soup recipes

Postby veronica_inheels » Wed Nov 15, 2017 10:27 pm

awesome. thanks all for sharing.

i make many soups, recipes are in my head, here are some from the internet that i make versions of. those are good:

http://www.cookingchanneltv.com/recipes ... up-2732855

http://allrecipes.com/recipe/48121/spic ... -yam-soup/

http://www.foodnetwork.com/recipes/dave ... pe-1946192

easy soup when you have no ingredients at home. i saw it years ago on tv. it is iranian: tumeric, potato, onion, chicken cube, egg, tomato, cilantro soup.

saute onion, add a lot of tumeric ( 2 teaspoons?), add a tablespoon of flour. mix that paste, stir and cook for 1 min. add chicken stock (or water and a chicken cube), add cubed potatoes. cook till almost soft ( 20 min?), add a chopped tomato, cook 5 min. poach few eggs into the soup- dont stir so you dont break the eggwhite. done. add chopped cilantro.
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Re: Favourite soup recipes

Postby snowgirl » Thu Nov 16, 2017 12:39 am

cowtown wrote:I was tempted by a chestnut and fresh fennel soup at a restaurant this past weekend but couldn’t pull the trigger to order it

Snow, I hate the word delish but it somehow seems fitting in this murder the internet thread. I expect not to see it otherwise

thank you in advance


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Re: Favourite soup recipes

Postby Lulu » Thu Nov 16, 2017 5:17 am

jessica_fletcher wrote:I just made butternut squash, red pepper, coconut milk, chilli and coriander. Blended smooth it's a delicious creamy fella, with a warmth kickback at the end,


So, what's yours?


That sounds crazy delicious. And where is the re.ci.pea OP?

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Re: Favourite soup recipes

Postby jessica_fletcher » Thu Nov 16, 2017 12:15 pm

That is it!


Cook things in chicken stock, when soft blend, then add coconut milk and coriander and blend again.
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Re: Favourite soup recipes

Postby Stephen_Dedalus » Thu Nov 16, 2017 12:30 pm

Or, maybe add double cream!

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Re: Favourite soup recipes

Postby desertstorm » Thu Nov 16, 2017 1:07 pm

VinnyD wrote:In the US, pea soup is like that except typically made with a hambone, and with just onions and carrots as veggies.


Nice.

There is also Erbsensuppe, the German version, but I prefer the Dutch version more.

jessica_fletcher wrote:I'm going to try and make Des' granny soup.


Yes Jess, guess Polish sausages might work, try to make it and invite all the hungry people you know.

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Re: Favourite soup recipes

Postby Lulu » Sat Nov 18, 2017 2:31 am

jessica_fletcher wrote:That is it!


Cook things in chicken stock, when soft blend, then add coconut milk and coriander and blend again.


No, that was the list of ingredients, and a partial one I bet. I'm an occasional and very instruction-dependent cook. At best.

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Re: Favourite soup recipes

Postby VinnyD » Sat Nov 18, 2017 2:46 am

Cut up two red bell peppers and sauté in a little oil until limp along with with a crushed guajillo chile. While they are cooking, peel and cut up a butternut squash and cut into chunks. Add to the pot and add enough chicken stock to cover. Bring to a boil and reduce heat immediately to a slow simmer. Cook until squash is tender, at least half an hour. Purée with an immersion blender. Stir in a can of coconut milk and heat through. Sprinkle chopped coriander leaves/cilantro on each bowl.

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Re: Favourite soup recipes

Postby Lulu » Sat Nov 18, 2017 2:57 am

Sometimes I truly appreciate you VinnyD. Thank you.

Except I'll use water instead of chicken stock.

And I bet there's salt and pepper in there? I suppose you fancy cooks always know when to add that.

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Re: Favourite soup recipes

Postby Chi_Rup » Sat Nov 18, 2017 10:07 am

I like to use that Marigold Swiss vegetable stock that everyone likes instead of salt. You can use chicken stock if you like.

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Re: Favourite soup recipes

Postby Scrubb » Sat Nov 18, 2017 2:46 pm

I'd use veggie stock instead of water, lulu. Otherwise you'll need a lot of salt.
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