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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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HopsNBarley said:
The Shoyu Tamago (soy eggs) were damn good, but it looks like I cut them with a Poulan chainsaw with 4 missing teeth.

 
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dental floss bro, dental floss
 
Ashen said:
 
 
 
 
very nice looking soup, but how is Kha without the Kha( Galangal aka Blue Ginger) ?
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i've had tom kha with and without the galangal. Honestly, doesn't make the hugest difference. When you add the red curry paste mixture with fish sauce and lime juice at the end of the tom kha, it give it that flavor. There could very well be galangal in the red curry paste as there is lemongrass and kaffir
 
Many of the pastes contain pretty much all the typical Thai herbs, roots ect. Kaffir lime leaves are the only item that is crazy expensive for me, A tiny frozen pack of a ounce or two is about $3. Ive never found fresh and growing it isnt an option for me.
 
On a side note if you want a interesting hot sauce. Try boiling galangal, and lemon grass in a pot. Save that water for your hot sauce. That is how i start Tom Yum when im not feeling lazy. Coriander root is a nice addition too but the flavor can come on a bit strong.
 
BigB said:
 
i've had tom kha with and without the galangal. Honestly, doesn't make the hugest difference. When you add the red curry paste mixture with fish sauce and lime juice at the end of the tom kha, it give it that flavor. There could very well be galangal in the red curry paste as there is lemongrass and kaffir
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I am not saying you can't have a nice soup without it, just that Kha literally means Galangal in Thai,  so no Galangal = not Tom Kha.    It is like saying I am making chicken soup without chicken.  Could be the most fantastic soup , but Chicken soup it ain't.  ;)  ;)
 
Hey!!!! Ramenrater, you just been served bruh!!! You cant touch this!!!
 
Prima Taste Singapore Curry noodles with a splash of Redboat40N, red shallots sauteed in organic coconut oil and Spice Island red curry powder, Thai chili paste, white onion, carrot matchsticks, lemon drop peppers, 10 fish balls and fried tofu. Garnished with fresh picked laksa leaves and salad burnet (tastes kinda like cucumber)
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This was sooo damn good it needed a larger pic and natural lighting on a overcast day.
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Thanks yeah the lime and pepper flakes really set off the sweetness of the creamy coconut milk. Me and the wife have been talking maybe next week a crawfish bisque just need to tweak the lobster recipe a bit. And get a good dipping bread.
 
I think Ramenrater is too skeeered to come here and face this!!!!
 
My brother wanted to go out for lunch but i already had this prepped and sure enough he wanted in on the action. Well i only had 1 pack of Prima Taste noodles left so i grabbed a pack of a cheaper brand i get also. I also only had about a pound of sirloin prepped but i had a cooked chicken leg quarter deboned.
 
First i fried the thinly sliced sirloin in organic coconut oil, both paste satchels, red shallots, garlic and Korean pepper flakes. Simmered the beef with the remaining seasoning packets, half the green/white onion and a little of the laska leaf. Added the Prima Taste noodles when it came to a boil since they take longer to cook. Added the rest of the white onion and carrot shreds then too. At 4min i added the other noodles since they only take 3min to cook and the deboned chicken (pre cooked),
 
At the last minute i added....and this is were it gets good.....Siam Queen Basil, Chichimeca jalapeno strips, Cajun Belle strips and the laksa leaf. Garnished with the remaining green onion. The Siam Queen basil was intense. I added around 15 hand torn leaves for 2 bowls of noodles.
 
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Cold day today and the rest of the week is going to be cold.
 
Potato Mushroom Haddock soup.
 
Precooked potatoes, mashed . add water to desired thickness.
A piece of Haddock or other fish.
Hand full of mushrooms, Brown and Porcini.
Carrots made tiny.
Crushed Wallnuts
Dill
Basil
8 Cyenne peppers.
Mixed seasoning.
Couple heaping table spoons chicken stock (jellied).
 
Hit the Spot :)
 
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Nice! I bet some bacon bits would perk that up, or wait, you pescetarian? I forget. Pecorino then lol.
 
I pulled a chuck roast last night to thaw for supper tonight, a few minutes ago I opened it to marinate and had an idea for lunch.
 
My first thought was that Pho broth I made so off I went looking for ingredients in the house and it worked out great. I found fresh rice noodles, broccoli, baby carrots, onions and cilantro. Topped it with Sriracha and Hoisin sauce. I sauteed the veggies first before adding them to the bowl along with thin slices of raw beef and onions. Now I'm stuffed and it came out awesome considering it took about 15 minutes to put together. I'm glad I made all that broth, time consuming but so worth it.
 

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