What's YOUR favorite soup recipe?

[shel]

Originally Posted by AndyG

One of my favorites is Portuguese caldo verde, which I make with linguica and collards.

Have you tried the soup with a more "authentic" Poruguese sausage, like chouriço, or maybe some nice Spanish sausage? There's also Caldo Gallego, made with white beans, serrano ham, and smoked sausage. I think it's traditional to use turnip greens in that one.

There's also Pote Gallego, made with the same ingredients as the Caldo Gallego plus veal and chicken.

shel

[AndyG]

Originally Posted by shel

Have you tried the soup with a more "authentic" Poruguese sausage, like chouriço, or maybe some nice Spanish sausage? There's also Caldo Gallego, made with white beans, serrano ham, and smoked sausage. I think it's traditional to use turnip greens in that one.

There's also Pote Gallego, made with the same ingredients as the Caldo Gallego plus veal and chicken.

shel

I haven't tried those. Thanks for the suggestions

I do make my own version of ham and bean soup, using a generous amount of (real bone-in butt portion) ham that I cook my favorite way, plus white beans, plenty of garlic and bay leaves, and other ingredients.

[Risque Cakes]

My favorite has always been a "peasant fare" soup..lol

It's PLANTAIN SOUP/stew.

It can be made with any soup stock you have available and or yellow or green plantains or both and any tropical root veggies you can find..

Like, squash, pumpkin, yucca, yams you boil it down a bit till the starches in the veggies thicken the broth.

It's a very HEARTY soup/stew and every household had it's version

[muzikladie]

This soup was made famous by the Plaza III Hotel in Kansas City MO. I've eaten it there, and I've made the recipe at home, and it's very, very close to the original. VERY rich and filling!

Steak Soup

1 lb. ground beef or leftover grilled steak cut into small cubes
1 stick butter
1 cup flour
1 can diced tomatoes
2 qt. water
1 cup diced carrots
1 cup diced onions
1 cup diced celery
1 10 oz. Pkg. Frozen mixed vegetables
2 Tablespoons beef base
1 teaspoon ground black pepper
1 Tablespoon MSG (Accent) - this can be left out to lessen sodium

Brown beef; drain. Meanwhile, parboil onion, carrots and celery for about 2 minutes in 1 quart of water. Melt butter or margarine in large pan or dutch oven. Blend in flour to make smooth paste. Gradually stir in the other quart of (cold) water to make a thick liquid. Gradually add to the pot containing the boiled vegetables & other quart of water. Add all other ingredients, bring to low boil and simmer until meat and vegetables are tender. Recipe says do not salt, but I always add salt to taste. I also add about a teaspoon of Kitchen Bouquet for added rich color and flavor. Wonderful served with hot, buttered bread right out of the oven!

[Risque Cakes]

Oh, and I forgot another favorite, "Italian Wedding Soup"

[shel]

Originally Posted by Risque Cakes

Oh, and I forgot another favorite, "Italian Wedding Soup"

Oooo! I like that one as well. I've tried a couple and now I've gotta make my own. Seems simple enough ... have you a particular recipe that you like?

shel

[Tasty Thoughts]

Another favorite of mine is French onion soup. Made a pot last week, topped it with some crusty bread and fontina. It was wonderful!

[Risque Cakes]

Originally Posted by shel

Oooo! I like that one as well. I've tried a couple and now I've gotta make my own. Seems simple enough ... have you a particular recipe that you like?

shel

I do, but at the shop will all my "gathered" recipes..can post tomorrow if the Wall guy and electrician don't need me...will that be ok?

[Risque Cakes]

Originally Posted by Tasty Thoughts

Another favorite of mine is French onion soup. Made a pot last week, topped it with some crusty bread and fontina. It was wonderful!

I actually found a VEGETARIAN version of this soup that was divine, but I've misplaced the recipe...

LOVE this soup too..lol but for some reason when I order it in a restaurant, the cheese tastes and feels like melted plastic.

[shel]

Originally Posted by Risque Cakes

I do, but at the shop will all my "gathered" recipes..can post tomorrow if the Wall guy and electrician don't need me...will that be ok?

I'm in no rush - wouldn't be making it until after T-day anyway. Tks!

shel

[Tasty Thoughts]

Originally Posted by Risque Cakes

I actually found a VEGETARIAN version of this soup that was divine, but I've misplaced the recipe...

LOVE this soup too..lol but for some reason when I order it in a restaurant, the cheese tastes and feels like melted plastic.

If you find your vegetarian version, I would love to see it. Sounds good.

I feel the same way about restaurant-ordered French onion soup, unless I'm at an upscale restaurant.

[shel]

Originally Posted by Risque Cakes

I actually found a VEGETARIAN version of this soup that was divine, but I've misplaced the recipe...

LOVE this soup too..lol but for some reason when I order it in a restaurant, the cheese tastes and feels like melted plastic.

A veggie version sounds interesting, but in all honesty, it's the little meatballs that do it for me.

It's amazing what some restaurants can do to a simple dish ... I think sometimes they either try to get too fancy and complicated, or else they cheap out on ingredients or take shortcuts with technique.

Some dishes are simple and straightforward ... and, arguably, might best be left that way.

shel

[Tasty Thoughts]

I agree that some dishes are best left simple. That being said, I love to play with recipes and try new ingredients. . .

[Risque Cakes]

Originally Posted by shel

A veggie version sounds interesting, but in all honesty, it's the little meatballs that do it for me.

It's amazing what some restaurants can do to a simple dish ... I think sometimes they either try to get too fancy and complicated, or else they cheap out on ingredients or take shortcuts with technique.

Some dishes are simple and straightforward ... and, arguably, might best be left that way.

shel

a vegetarian version of the FRENCH ONION SOUP!!!!!!!!!!

[KYHeirloomer]

Vegetarian French onion soup? Other than subbing veggie stock for the beef broth, what else would it take? Everything else already is vegetarian (lacto/ovo).