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post #1 of 9
Thread Starter 

I made a really good soup last night. It was a clean out the frig kind of soup and I just throw things in so, I'll see if I can recall it. It was very good and very filling. My 15 year old son could only eat half a bowl of soup and half a cheese sandwhich.

First, I made fairly good veggie stock from chow, but substituted sage for the thyme because that's what was available in my garden. Then, I heated about 2-3 tbsp. olive oil on med.-high and cooked about 1 1/2 cups of Mirepoix until the onions were translucent. In this case, the Mirepoix ended up being off ratio, again because that's what was available. It was 1/4 of a large onion (red was what I had; yellow is better I think), 2 stalks of celery, and 2 1/2 carrots (the 9 yr old stole the other half). All of it was chopped very small - about 1/4" pieces. To this, I added 6 cups of the veggie stock and 1/2 cup of uncooked white rice (not instant) - this cooked 15 min. after bringing it to a boil and then reducing the temp to a slow simmer. Next, I added 2 diced and cooked boneless, skinless chicken breast (from an other night), a can of crappy diced potatoes and a lot of salt and pepper (maybe 3/4 tsp salt - because I forgot to salt the stock - and the same of pepper, which was a tad much). After it all reheated, I add 1/2 cup of cream and heated it through again.

Although this was quick and easy, I'm not so sure I'd serve it to company - I know I'd loose the potatoes. Any suggestion for making this more sophisticated? Thanks  :)

post #2 of 9

my first guess is if you were making soup for company you would not even follow this to the letter.... But what you have here is basically cream of chicken and rice soup

 

what you also have is great soup made with everything on hand...... *thumbs up*

 

 

However.... to make it more "sophisticated" ......  lets see...... leave out the tomato potato and sage.... add in some lemon zest, lemon juice and Parmesan cheese are my first thoughts :)

post #3 of 9
Thread Starter 

There's no tomato in it, but I agree with the potatoes! Parmesan sounds like a keeper and I don't think I would have thought of lemons. I'll have to try that. Thanks.

post #4 of 9

well shoot...it thought it was a can of crappy tomatoes..... my bad.

 

 

the chicken rice cream.... sparks avgolemono in my head. Its a traditional Greek soup.

post #5 of 9
Thread Starter 
Quote:
Originally Posted by Canele View Post
 

well shoot...it thought it was a can of crappy tomatoes..... my bad.

 

 

the chicken rice cream.... sparks avgolemono in my head. Its a traditional Greek soup.

Oh yeah? Huh, I thought it it was just a lemon soup, for some reason. I hadn't realized it had chicken and rice too. I'll have to do some research :D Thanks for the ideas Canele

post #6 of 9
Quote:
Originally Posted by MichelleD View Post
 

Oh yeah? Huh, I thought it it was just a lemon soup, for some reason. I hadn't realized it had chicken and rice too. I'll have to do some research :D Thanks for the ideas Canele

i was going based on what you had in your base soup... you had rice, diced chicken and cream along with basic mirepoix

 

 

Good luck.... let me know how it comes out if you give it a go.

post #7 of 9

Use wild rice instead of white... have to cook it in the stock though because it takes an hour or more to get tender. Other wise of you satrted this with all fresh ingredients it would be good stuff. Maybe sub a good chicken stock for veg stock.

post #8 of 9
Garnish it for sophistication.

Pesto, brunoise peppers, julienne carrots, some chive, whatever, ab herb even; really just take the time to present it well. Heat your bowls.
post #9 of 9
Thread Starter 

Thanks for the suggestions

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