What's YOUR favorite soup recipe?

[shel]

Originally Posted by CatheyJ

I will let you know how I do with finding ingredients and so forth on your recipe.. Thanks again!

BTW, although not in the original recipe, you might think about adding sime matchsticks of ginger. I put fresh ginger in just about every version of H&S ....

Eden brown rice vinegar can be found at Whole Foods - at least around these parts.

shel

[Mezzaluna]

And, speaking of Grandma Bessie

Shel, I had one too. She was my maternal grandmother. She used flanken in her vegetable beef soup too.

Several people asked about the hot and sour soup recipe I mentioned. As I said, I don't have a real recipe; I first made it when I was broke one summer, so it was a recipe born of necessity.

I bought a few of those odd-shaped pork chops on sale and broiled them. I cut the meat into bites and made broth from the meat and the bones, a can or two of chicken broth, and added veggies: onions (green and white), bean sprouts, celery, water chestnuts and some dried Chinese mushrooms I had on hand. I added white vinegar, ground black pepper and some soy sauce to taste, then swirled in some beaten egg at the end. It has most of the flavors (which I was exposed to in local Chinese restaurants) but not the refinements of "real" hot and sour soup such as Martin Yang's.

[shel]

Originally Posted by Mezzaluna

Shel, I had one too. She was my maternal grandmother. She used flanken in her vegetable beef soup too.

Several people asked about the hot and sour soup recipe I mentioned. As I said, I don't have a real recipe; I first made it when I was broke one summer, so it was a recipe born of necessity.

I bought a few of those odd-shaped pork chops on sale and broiled them. I cut the meat into bites and made broth from the meat and the bones, a can or two of chicken broth, and added veggies: onions (green and white), bean sprouts, celery, water chestnuts and some dried Chinese mushrooms I had on hand. I added white vinegar, ground black pepper and some soy sauce to taste, then swirled in some beaten egg at the end. It has most of the flavors (which I was exposed to in local Chinese restaurants) but not the refinements of "real" hot and sour soup such as Martin Yang's.

Well, first of all, I don't think Yan's soup is that "refined," and only posted it as an example of the genre because that's about where the mouse pointer happened to be at the time. Bruce Cost has, I think, a more interesting version of H&S. H&S soup was created as much for it's medicinal properties as anything else. Your creation is, in some ways, more "authentic" than Yan's, in that a lot of Chinese use pork and chicken to make their broth. In fact, Jim Lee, the author of one of my favorite Chinese cook books, suggests using canned chicken broth and the meat and bones from pork chops. I often use a light broth made from the free chicken breast bones I get from the poultry monger, add whatever other odds and ends are in the freezer. Jim, BTW, was a teacher, a short kind of round gent who lived in a converted matzo factory in NYC.

One of my H&S soups was thrown together out of necessity as well, using some ramen noodles and a bunch of veggies that were on hand to make something inexpensive and nourishing. I use the "recipe," such as it is, as a fallback for when there are only odds and ends in the veggie crisper, or when I want/need something cheap, filling, hot, and tasty. I call it my Quick and Easy Hot and Sour Vegetable Soup, and it's never the same twice. I made a "recipe" for it mainly to jog my memory of the ingredients and the version I liked best, but really, sometimes, and perhaps especially with H&S soup, a recipe gets in the way of spontanaity.

I do, however, think that a good vinegar added at the end of cooking helps make the dish "pop," as does the addition of szechuan pepper and ginger.

Shel

[Harpua]

Butternut squash soup

2 big butternuts, halved, seasoned and roasted until soft
diced carrot,onion,celery, shallot
minced garlic
2 bay leaves
1 sprig basil
2 sprigs thyme
1 sprig parsley
1 clove
1-2 sprigs sage (important!)
Stock to cover
S&P

Put squash in to roast for 40 minutes or until soft
sweat veggies then add stock and spices wrapped in cheesecloth. Simmer until veggies are tender. Add squash and simmer for a few more minutes until everything is soft. Use and immersion blender and blend it unil smooth. Adjust seasonings. Add a kiss of cream and a sprinkling of freshly grated nutmeg. Serve with homemade garlic butter croutons and freshly grated hard cheese.

[KYHeirloomer]

So, had that Ladies Thighs with Red Pepper Broth and Peas tonight. I've only two things to say about it:

1. It's a real PITA to make, and
2. It's worth every bit of the effort.

Well, three things. Unless you're cooking for a crowd, better cut the recipe in half---at least.

This is an incredible soup! For anyone interested, the recipe is in the new book, Yum! Tasty Recipes From Culinary Greats, put out by Cumberland House.

[shel]

Originally Posted by siduri

The other is escarole soup.
You take a whole large head of escarole, wash it and cut up roughly in big pieces.
Put in a big soup pot with water to cover, a carrot, an onion, a celery stalk, all cut up. Salt and lots of black pepper. Let it boil till everything is soft. A parmigiano crust, cooked in with it is wonderful, especially eating it after, when it's soft and chewy.

Hi,

This is quite similar to numerous soups that I've seen. There's a "lettuce" soup I've played around with a few times that's almost identical in ingredients, but uses a milder lettuce. This lends itself to many types of lettuce or greens. The parmigiano crust is a nice tiuch. I like to eat 'em in the way you describe ...

Shel

[phatch]

I made the Martin Yan Hot and Sour Soup recipe today. It's the best I've made yet. There's still room for improvement. I'll have to try the Bruce Cost recipe Shel posted.

[GhettoRacingKid]

Roasted Tomatoes and garlic soup with Basil (classic flavors I know but so tasty.)

Cheddar and broccoli soup.

Roasted Corn Chowder

[CatheyJ]

I went to a dinner theatre last night where they served Cream of Poblano soup.. It was incredible.. I am going to try and duplicate it.. but I thought I would ask if anyone had a recipe for it.

[shel]

Originally Posted by phatch

I made the Martin Yan Hot and Sour Soup recipe today. It's the best I've made yet. There's still room for improvement. I'll have to try the Bruce Cost recipe Shel posted.

Which Yan soup did you make? From the recipe you mentioned having or the one I posted? Regardless, in what way do you feel it needs improvement? Does the soup need more of "something," or perhaps a different flavor, consistancy, aroma? Perhaps you can post the recipe you used (if not the one posted in this thread) and the specific ingredients you used. That may be helpful.

Perhaps if you explain more better we can help you more better

Shel

[phatch]

It lacked a certain earthiness and spice as well as clarity and gelatin. I mostly attribute that to the stock. I didn't have home-made on hand and made do with Swanson Natural Goodness.

I think a carefully prepped stock infused with a gentle ginger and star anise hint would add a good chunk of the last bit I was looking for.

I used the recipe from Yan's Invitation to Chinese Cooking.

[shel]

Originally Posted by phatch

It lacked a certain earthiness and spice as well as clarity and gelatin. I mostly attribute that to the stock. I didn't have home-made on hand and made do with Swanson Natural Goodness.

I think a carefully prepped stock infused with a gentle ginger and star anise hint would add a good chunk of the last bit I was looking for.

I used the recipe from Yan's Invitation to Chinese Cooking.

OK, that helps. I agree about the stock/broth. I've been trying various packaged broths and stocks for the past few months, and have yet to find one that's acceptable in all cases, certainly none for H&S soup. Cook's Illustrated taste tested a number of boxed broths and stocks, and rated Swanson's Organic higher than the regular broth. But that's just in taste. The ingredients, IMO, definitely leave something to be desired.

A number of Chinese cooks that I've spoken with, and a few Chinese recipes, suggest making a broth using chicken and pork - it does help to add complexity and flavor. In fact, several even suggest using a broth like Swanson's (if you have to, or for convenience) and enhancing it with some meaty pork bones.

A number Chinese cookbooks note that a Chinese chicken broth is a lot simpler than what we usually make - just bone-in chicken meat, a little ginger, and that's about all. There is a "high" stock or broth and a "low" one. A high stock is generally used for H&S and other soups. Low stocks are used for blanching, and too add some additional flavor to the meat being blanched or simmered. A low stock may often contain some veggies. However, this a generalization, as there are many variations. Still, it's something to think about. Using an appropriate stock or broth canadd to the results of a soup.

Generally, ginger is a good addition to H&S soup. FWIW, I always add some, usually a generous amount (amount depends on age and intensity of the ginger - young ginger is nice as it offers a somewhat milder, but still invigorating, background) and usually cut in fine matchsticks. One thing that you might try is a mixture of fresh and ground ginger. The combination adds some interesting depth to some recipes, although I've not yet tried that technique with H&S soup. Some Szechuan peppercorns are a nice addition. Toast 'em a bit first, then grind them before adding to the soup.

Not having tried star anise in H&S soup, and not being familiar with the recipe you used, I can't comment other than to say there is Chinese and Japanese star anise, and a few chefs and cooks have suggested that the Chinese version is a better, more flavorful choice.

Good luck - hope to hear that you've gotten the soup to your liking.

Shel

[KYHeirloomer]

Over dinner, during one of the Garlic Is Life symposia, Chester Aaron casually mentioned his root soup. When I expressed interest he graciously provided the recipe. It’s become one of our favorite winter soups:

Chester Aaron’s Root Soup

6 beets, roots & greens both
3 turnips
8 carrots
3 parsnips
2 large white onions
¼ cup wine vinegar
Juice of two lemons
6 tbls honey
2 tbls butter
Salt & pepper to taste
1 head garlic.

Separate beet roots from greens. Cut roots into slices or cubes. Cover with water. Add vinegar, lemon juice and honey. Boil until tender. Remove from pot.

Chop beet greens. Add to water and boil 10 minutes. Remove. Adjust sweet/sour taste with more vinegar or honey.

Cut other roots into chunks and cook in separate pot until tender. Reserve cooking water.

Slice onions and fry in butter until golden.

In a large bowl add all roots except beets. Blend with immersion blender, and keep adding vegetable water as needed until soup has a fine smooth texture. Pour into separate container.

Using immersion blender, bring beets, in their red juice, to same smooth texture.

Mix beet puree into other vegetable liquid. Stir. Add salt & pepper to taste.

[bughut]

Both vegetarian, but so different

Lentil soup made with a smoked ham shank, carrots, swede. onions and seasoning So thick you have to be able to stand your spoon up in it. Pick the bone and mix the meat in.


And Tom yum Plenty of recipes around. all are good. Light and exciting and plenty of fresh coriander Thai basil and chillis

[shel]

Originally Posted by bughut

Both vegetarian, but so different [...]
Lentil soup made with a smoked ham shank,

So, how does a soup made with ham become vegetarian?

shel