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The Soup Thread

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.

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I hope you give this a try - it's good!
 
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Yep, i think this one is almost $50 for 2lbs. Ive got a 2.25lb block and i have not even tasted this one yet. I might really like it compared to other blues. The 2 recipes that sound like something i would like are the soup and a quiche.
 
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Don't forget sweet and savory with blue. Fig jam is awesome on it, on some toasted bread/crostini. A good way to eat good blue.
 
Sounds good! Would also serve well on sausages/burgers with blue!
 
First attempt at making Chocolate savory item, Turkey Soup.
 
Chicken base.
Brown rice
Coco paste 1/4 cup
smoked paprika
Chipotle
Precooked leftover Turkey Drum.
Dried Tomato and Red Pepper powder
Seasoning mix.
 
Tasted good yet missing something, very earthy and smokey, no heat or taste of chocolate.
 
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I went shopping yesterday to get stuff to make Pho Bo so last night I watched a bunch of utubes to make sure I got it down and all the ingredients but NOT. I had to back out to get a few things an ended up going to 2 Asians markets to get it all, now I'm thinking this soup is starting to get expensive.  I even bought some of those soup spoons and the little dish to put both sauces in it. Before I left I started the broth with the meat and bones, roasted the onions and ginger and thought I was good to go. I returned and started adding the spices and made sure I followed all the directions. 
 
So at 4:00 I started doing some taste test and found out I hate the flavor of star anise and the Ty basil didn't help, guess what I did. Dumped it out and started a new broth.
 
I used chicken broth a a pack of Mama Sita's Pancit Bihon sauce mix. I added carrot, oyster mushrooms, saviors smoked sausage diced up, those little Asian meatballs, celery, onions, bell pepper and the broth was good but it goes on. I blanched some bean sprouts, chopped up green onions, cilantro, celery leaves and then finally rice noodles. I already had all the beef and chicken cooked from the stock earlier, so I prepared the bowl like Pho and added the broth, hoisin sauce and a nice shot of shiracka.
 
I will say it came out great and I cooked too much so breakfast is already cooked. I wasted a whole day on this but never again now that I know what kind of soup broth I like.
 
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Making Pho Bo stock correctly is not easy. I find it to be a bit too labor intensive vs driving a couple blocks and getting the real deal for $8.75 for a huge bowl. Not far from me is a "little Saigon" area. Competition is fierce so the food can be very good. Funny thing is a small Chinese restaurant that serves a few Vietnamese dishes has some of the best Pho Bo Dac Biet i have ever tasted. Complete with fresh culantro and Thia basil on the side.
 
Mine isnt up to par but i found slightly roasting the bones a little first helps. Boil them for a minute or two after roasting then dump that water. Now start the stock with the bones, charred onion/garlic and whole spices. Simmer it long and low. The star anise and sugar are a major balancing act for me. Im not big on the flavor either and i dont want the broth to taste sweet.
 
If you are careful you at least end up with a very good beef stock for other dishes like an oxtail soup.
 
All this brown rice with soup stuff has me wanting to try something. Ive got some semi polished short grain brown rice. They call it quick cooking but anyway.....
 
Fairly lean pork loin
Onion
Garlic
Black pepper
Fresh shiitake mushrooms
Fresh oyster mushrooms
Mushroom powder blend...The stuff from myspicesage is pretty darn good.
Butter...who dont like butter right?
A pint of fat free half and half
A small dollop of sour cream
No salt added chicken stock
Perilla seed powder.....The Koreans use it in their beef and mushroom soup...Still undecided if i will use any but its similar to sesame seed powder.
Roux made with flour and butter to thicken.
 
Polished brown rice cooked on the side and/or added at the very end.
 
Dad is coming over tomorrow so i have to keep the salt down a little and phosphorous down a lot. Creamed soups like Cambells have way too much of both. Regular brown rice is loaded with phosphorous too but this has about half polished away.
 
Do you see any additions to the stew that i might be overlooking? I cant really add anymore milk products unless i remove some im already thinking of using.
 
Sounds good, how about some celery and carrot, and start with a mirepoix. Adds a lot of flavor.
 
dragonsfire said:
Sounds good, just waiting for the pictures :)
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Then your wait is close to ending.
 
Brown the pork and i mean BROWN.
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You MUST have something like this on the bottom of the pan. All that caramelized meat is bursting with flavor!!!
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Partially deglaze the pan with the onions, garlic, black pepper and celery
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Finish deglazing and getting them soft with a tbs or two of chardonnay and some chicken stock. Use the least amount possible
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Cook it down until almost all the liquid is gone. Add a tbs or two of butter  and a pinch of salt with your shrooms.
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Saute the shrooms for a few minutes and add the chicken stock, mushroom powder and the pork back to the pot.
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Cook the pork until its getting pretty tender and add some cream or fat free half and half. Add a little sour cream if you like too. Just a couple tbs...we are not making pork stroganoff!!! Finish cooking until the pork is done to your liking. I like mine falling apart tender.
 
Obviously mine is not at that point so youins is just gunna has to wait fo mo pics. :D
 
Well..... except here are some of the rice im using.
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This is a short grain brown.
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I did something like that last night and I even used soup. This works good with chicken too.
 
Browned some country style ribs in a roasting pan
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sauted some onions, bell pepper and celery till soft
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added one can of cream of celery soup and a can of mushrooms, I didn't have fresh on hand but it worked, cook it a few minutes to make sure the soup is dissolved
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put the pork back in and added potatoes and a can of green beans, topped with enough water to cover and baked covered with foil at 400 for 35 minutes
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After the 35 minutes remove the foil and cook 20 minutes and serve over egg noodles or rice with garlic bread to sop up the gravy
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My mom made it mostly with pork but did use chicken too. When she did it with chicken she added minute rice and cheese for a casserole. Ive used many combinations of "Cream Of" soups for stuff like this. It makes for a great gravy on mashed taters too.
 
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