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The 11th Annual Hot Pepper Awards - WINNERS ANNOUNCED!

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The Soup Thread


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#1 geeme

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Posted 23 October 2011 - 05:50 PM

For some reason, I've never been a soup-maker. Well, until I joined THP. Can't explain it; it just is. At any rate, experimented with a new one tonight, and started thinking there may well be many of you who make not-just-ordinary soup and want to share. Here's tonight's creation. Sorry for the dark pic!

Ingredients:

4 Leeks, sliced thin
2 Yams (small), cut into small cubes
1/4 Cup Butter
1/4 Cup Flour
3 Cloves Garlic
3 Poblano peppers
3 Jalapeno peppers
Bell pepper
11 oz can Corn
Can Artichoke hearts
26 oz Chicken stock
1/2 Quart Half and Half
Cayenne powder
Cumin
Oregano
Mace
Sea Salt
Roasted chicken, shredded
Fresh Cilantro
6 oz shredded Monterey Jack cheese

Melt the butter over medium-high heat, add leeks and yams, sauteé until the leeks are soft. Add the flour, and stir to combine. Add garlic and seasonings to taste (except cilantro), then the chicken stock. Bring to a boil, and let cook until it starts to thicken. Reduce the heat to medium, then add everything else. Continue to cook until bubbly and the veggies are at the desired level of done-ness.

Posted Image

I hope you give this a try - it's good!

Edited by geeme, 23 October 2011 - 05:52 PM.

Vision w/o action is merely a dream. Action w/o vision just passes time. Vision with action can change the world. - JOEL BARKER


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#2 Justaguy

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Posted 23 October 2011 - 05:57 PM

:drooling:
www.KneppersPeppers.com Hot Sauce
Taste the Flavor, Feel the Heat


#3 Burning Colon

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Posted 23 October 2011 - 06:06 PM

yummmmmmmm.... i would garf down a bowl or three!

i have made just about every kind of soup known to mankind and if i had to pick a favourite, it would most likely be italian ciopppino with a nice loaf of fresh italian bread.

hey, with october upon us, don't be afraid to try pumpkin soup and while your at it a potato soup really goes down well at this time of year...... actually, anytime of year........and don't forget french onion soup - many receipes use a red wine but i like to use cognac or brandy. go at her!
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#4 geeme

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Posted 23 October 2011 - 06:07 PM

PS - I would totally go for this with seafood instead of chicken, as well.

Vision w/o action is merely a dream. Action w/o vision just passes time. Vision with action can change the world. - JOEL BARKER


#5 geeme

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Posted 23 October 2011 - 06:08 PM

hey, with october upon us, don't be afraid to try pumpkin soup and while your at it a potato soup really goes down well at this time of year...... actually, anytime of year........and don't forget french onion soup - many receipes use a red wine but i like to use cognac or brandy. go at her!

I'll have to scare up a link to my chicken tortilla soup, in which I use a can of pumpkin puree - you'd probably like that too. Hope you post something here soon!

Vision w/o action is merely a dream. Action w/o vision just passes time. Vision with action can change the world. - JOEL BARKER


#6 Scoville DeVille

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Posted 23 October 2011 - 06:12 PM

Another Home run Gemme! Great idea on the thread, I've been telling CJ, to get on it! She's a soup head, and makes THEE BEST Split Pea.... yum.
Your soup looks comforting to... with some fresh baked bread... Oh Yeah!!!!! Pass the Pepper...

#7 geeme

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Posted 23 October 2011 - 06:27 PM

Scovie, there is LOTS of pepper in the soup - - - cayenne, poblano, jalapeno..... ;)

And yes, made corn muffins to go with. Start with a box of Jiffy mix, add the milk and egg as specified, then add jalapenos sauteÚd in butter, a small can of creamed corn and a cup of shredded cheddar - YUM! Easy-peasy for a night when you don't want to "really" cook.

Vision w/o action is merely a dream. Action w/o vision just passes time. Vision with action can change the world. - JOEL BARKER


#8 Scoville DeVille

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Posted 23 October 2011 - 06:35 PM

Hold on, I'm busy writing.....


YUUUUUMMMM!!!!

#9 salsalady

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Posted 23 October 2011 - 06:46 PM

She's a soup head, and makes THEE BEST Split Pea.... yum.



:shame: nope, my family says I make the best split pea soup!

Great looking soup, geeme. It is soup season, now there's another place to post food porn pics!
:party:
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#10 Scoville DeVille

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Posted 23 October 2011 - 07:12 PM

:shame: nope, my family says I make the best split pea soup!
:party:




TD! TD! TD! TD!

#11 geeme

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Posted 23 October 2011 - 07:21 PM

Mark - Here are a couple links to some other give-it-a-try soups

Chicken Gnocci Mushroom

Chicken Tortilla

Haha - looks like I'm on a chicken kick!

Vision w/o action is merely a dream. Action w/o vision just passes time. Vision with action can change the world. - JOEL BARKER


#12 Scoville DeVille

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Posted 23 October 2011 - 07:50 PM

heh heh heh... Gemme's kickin' the chickin'...

#13 JayT

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Posted 23 October 2011 - 08:35 PM

That looks tremendous. I love making soups on weekends. I'll have something for this thread soon.

#14 salsalady

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Posted 23 October 2011 - 08:48 PM

TD! TD! TD! TD!

You're on!


well, actually, Chile Juju is on...did you bother to ask her before committing her to a challenge?
:lol:
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#15 JayT

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Posted 23 October 2011 - 08:55 PM

Hell no, he just drank and posted.

#16 salsalady

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Posted 23 October 2011 - 09:03 PM

Imagine that! Who would sip-n-click around here :crazy:

BTW how'd you feel this morning JayT? Luckily I had a nice sleep in.
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#17 walnut

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Posted 23 October 2011 - 10:49 PM

That's some good looking soup geeme....I'm going to give it a try
Sounds great



Matter of fact, I have some French Onion Soup working on the stove as we speak
It's still in the early stages


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Posted Image



5 pounds unpeeled onions
1/2 cup (1 stick) unsalted butter
1 1/2 teaspoons freshly ground black pepper
2 tablespoons paprika
3/4 cup all-purpose flour
1 bay leaf
3 quarts beef broth (regular or low-sodium)
1 cup white wine, optional
2 teaspoons salt or to taste
Sourdough or French baguettes, thinly sliced, optional
Swiss or Gruyere cheese, optional

1. Peel onions and slice 1/8 inch thick. Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally.

2. Sprinkle with pepper, paprika and flour and add bay leaf; sauté over low heat 10 minutes, stirring frequently.

3. Slowly pour in broth and wine, stirring constantly. Increase heat and bring to a boil.

4. As soon as the soup boils, reduce heat to low and simmer very slowly for 2 hours.



to edit:
final pics

Posted Image
Posted Image

Edited by walnut, 24 October 2011 - 04:26 PM.

"The laws of economics and the realities of history will prove superior to the madness of maintaining a world empire financed by scraps of paper."

#18 salsalady

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Posted 24 October 2011 - 12:02 AM

Oh, looking NICE, walnut!


will you be putting on the parm and toasting it, etc, under the broiler?



(might want to check or turn off the date stamp on the camera ;) ) but the cell phone is a good PoL in the mean time.
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#19 walnut

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Posted 24 October 2011 - 12:33 AM

Oh, looking NICE, walnut!


will you be putting on the parm and toasting it, etc, under the broiler?



(might want to check or turn off the date stamp on the camera ;) ) but the cell phone is a good PoL in the mean time.



Thanks salsalady!
I will be topping it with a little crouton and swiss


(I must confess I don't know how to turn of the time stamp or set it) :crazy:



excellent thread btw

Edited by walnut, 24 October 2011 - 12:34 AM.

"The laws of economics and the realities of history will prove superior to the madness of maintaining a world empire financed by scraps of paper."

#20 JayT

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Posted 24 October 2011 - 10:20 AM

Imagine that! Who would sip-n-click around here :crazy:

BTW how'd you feel this morning JayT? Luckily I had a nice sleep in.


I was ok. Just needed a nap yesterday afternoon.




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