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What's YOUR favorite soup recipe? - Page 3

post #61 of 101
11/15/07 at 6:03pm
I haven't tried those. Thanks for the suggestions :D

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.
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post #62 of 101
11/16/07 at 9:37am
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
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post #63 of 101
11/18/07 at 3:10pm

Plaza III Soup, a/k/a Steak Soup

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!
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post #64 of 101
11/18/07 at 4:08pm
Oh, and I forgot another favorite, "Italian Wedding Soup"
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post #65 of 101
11/18/07 at 4:24pm
Thread Starter 
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
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post #66 of 101
11/18/07 at 4:29pm
Another favorite of mine is French onion soup. Made a pot last week, topped it with some crusty bread and fontina. It was wonderful!
Tasty Thoughts-great cooking starts in the mind.
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post #67 of 101
11/18/07 at 4:29pm
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?;)
Food may bring us together, but a CAKE makes it a PARTY!!
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post #68 of 101
11/18/07 at 4:31pm
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.
Food may bring us together, but a CAKE makes it a PARTY!!
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post #69 of 101
11/18/07 at 4:33pm
Thread Starter 
I'm in no rush - wouldn't be making it until after T-day anyway. Tks!

shel
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post #70 of 101
11/18/07 at 4:35pm
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.
Tasty Thoughts-great cooking starts in the mind.
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post #71 of 101
11/18/07 at 4:38pm
Thread Starter 
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
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post #72 of 101
11/18/07 at 4:42pm
I agree that some dishes are best left simple. That being said, I love to play with recipes and try new ingredients. . .
Tasty Thoughts-great cooking starts in the mind.
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post #73 of 101
11/18/07 at 5:21pm
a vegetarian version of the FRENCH ONION SOUP!!!!!!!!!!:blush:
Food may bring us together, but a CAKE makes it a PARTY!!
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post #74 of 101
11/19/07 at 4:18am
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).
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #75 of 101
11/19/07 at 4:55am
Thread Starter 
Earlier in this thread someone posted this soup idea:

A vegetarian soup with a smoked ham shank - sheesh! And this from an "owner/operator"

shel
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post #76 of 101
11/19/07 at 5:06am
Yep that's it exactly..but to be a true vegan soup you'd have to eliminate the delichious melty cheese topping..lol.

with the cheese it's still not lacto vegan:eek:
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post #77 of 101
11/19/07 at 6:53am
>with the cheese it's still not lacto vegan<

I'm not going to get in an argument as to what constitutes which brand of vegetarian. If you think lacto (which is defined as milk and milk products) doesn't include cheese, that's your perogative.

If you don't want the cheese, leave it out. But as far back as the origninal Moosewood Cookbook Molly Katzen suggested topping the soup with croutons and grated cheese, and that's good enough for me.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #78 of 101
11/19/07 at 7:00am
>Earlier in this thread someone posted this soup idea:<

Shel, I don't begin to understand the point of your post. Are you saying that a soup with no meat or meat product component is the same as a soup with a ham shank in it?

Maybe you need to learn how French onion soup is made? The only relationship it has to meat is the beef broth. Take that away and there's nothing in it but vegetable products and, if you make it true to form, melted cheese.

Now, if you want to get truly technical, there is no such thing as a vegetarian French onion soup, because the true gelt is made with beef broth. So, substituting veggie stock or water makes it an onion soup in the style of French onion soup. But it can never actually be it.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #79 of 101
11/19/07 at 7:23am
Thread Starter 
No, not at all. I just found it odd that someone in the business would consider a soup made with a smoked ham shank to be vegetarian. Perhaps it wasn't explained clearly in my post. It was early here ...

shel
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post #80 of 101
11/19/07 at 7:32am
I think you misunderstood...and it could be my terrible grammer also....What I was trying to say, was that exchanging the beef broth out on a French onion soup to a veggie stock doesn't make it a true vegan version if you're still using the cheese topping.

But for those vegans that just don't eat meat, and do indulge in cheese..well the recipe that I used was a very yummy recipe ( at least to me...but remember, I am also a street food junkie!! ..but not not fast foods...just street foods!)
Food may bring us together, but a CAKE makes it a PARTY!!
myspace.com/risquebusinesseroticcakes
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post #81 of 101
11/19/07 at 7:39am
Thread Starter 
Not to put too fine a point on it, if one is a vegan, cheese (containing animal products) is not eaten. No animal products are eaten. Soy-based cheese is acceptable. Perhaps you're confusing veganism with vegetarianism, of which there seem to be different degrees.

shel
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post #82 of 101
11/19/07 at 8:07am
well ...there you go, thanks for clarifying it, I knew that there are "militant vegans' out there that like to argue the point for those of us with difficulties telling the difference, however casually we interjected into the thread!!:D
Food may bring us together, but a CAKE makes it a PARTY!!
myspace.com/risquebusinesseroticcakes
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post #83 of 101
11/19/07 at 8:08am
I think this is the quote that Shel is talking about - those two well known vegetables - the Pig and the Chicken!
What is patriotism but the love of the food one ate as a child? ~Lin Yutang
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post #84 of 101
3/30/11 at 3:17pm

1 Lentil and bacon

2 Wild mushroom

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post #85 of 101
3/30/11 at 5:03pm

At the risk of having a Moderator chide me for posting in a zombie thread, my favorites are separated into those I make and those I eat...

 

The Favorites I make...

  Creamy Roasted Butternut Squash, Chicken Tortilla and Clam Chowder

 

The Favorites I eat...and have never made....

   Borscht ( the plain Beet kind) and Italian Wedding soup

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #86 of 101
4/1/11 at 10:40am

my favorites are:

sweet potato and red chilli

sweet corn egg drop

wild mushroom and chestnut

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post #87 of 101
4/1/11 at 11:02am
Quote:
Originally Posted by shel View Post

Earlier in this thread someone posted this soup idea:

A vegetarian soup with a smoked ham shank - sheesh! And this from an "owner/operator"

shel



Maybe It's a lab manufactured ham??????  like the fake crabmeat

 

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
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post #88 of 101
4/1/11 at 11:10am

Some of myfFavorites;

 

                 Broc and cheese

                  Washington Chowder

                 Tomato Basil Bisque

                 New England Seafood Chowder

                 Any Seafood Bisque

                 Mulligatawny

                 Chicken A La Rein

                 Four Onion

                 Cream of 3 Mushroom w/ chives

                 Phili Pepper Pot

                 Consomme Celestine with sherry

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
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post #89 of 101
4/1/11 at 1:29pm

Here is my recipe for Cream of Pear & Parsnip Soup... delicious and comforting... guaranteed to please!

 

 

Cream of Pear and Parsnip Soup
 
2  tablespoons   butter
1 pound parsnip - halved lengthwise sliced into 1” chunks
1 pound   anjou or red pears - peeled, cored, & sliced
1 large onion - diced
1 tablespoon   dark brown sugar
2 teaspoons   mild curry powder
2 teaspoons   ground cumin
1 teaspoon   ground coriander
1/2 teaspoon   ground cardamom
1/2 teaspoon   cinnamon
2 cloves garlic - minced
3  cups   chicken stock
1/3 cup   heavy cream  (or more to taste)
               salt and pepper (to taste)
 
METHOD:
- in 4 quart saucepan melt the butter, add parsnips, pears, onions & brown sugar
- sauté at medium-high heat until onions are translucent
- add the curry powder, all of the spices and the garlic
- cook for about 2 minutes… stirring well. 
- pour in the stock and stir until well combined 
- cover and simmer gently for 25 minutes… or until the parsnips are tender
- blend w/ immersion blender until smooth
- taste to adjust seasoning
- add cream just before serving and heat to desired temperature (do not boil)
 
GARNISH:
Can be enhanced w/ a drizzle of Pumpkin-infused sour cream made w/ sweetened pumpkin pie filling and sour cream and winter-spiced fried croutons
 
You can use apples instead of pears if you're not satisfied w/ the quality of available pears.
 
As far as Hot & Sour Soup... I agree completely that quality vinegar defines the flavor... as well as a variety of dried and fresh mushrooms. My favorite H & S currently has no meat... chock full of mushrooms... finished w/ a squeeze of lime and fresh cilantro leaves... in fact I want some right now!
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post #90 of 101
4/1/11 at 2:32pm

fire roasted tomato and yellow pepper soup

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