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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.

poblano.jpg


I hope you give this a try - it's good!
 
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Geeme is still around.  Not sure if she is still making soup.  I have made a cream of crab soup and French onion soup in the not so distant past.  I think I am going to make a pot of Italian wedding soup this week.  I have been craving it for a little while now.  I might have to get stuff for that tomorrow too.
 
A hotdog man posting in a soup thread.
 
Could be world wide anarchy.
 
Screw that.
 
Its JayWow.
 
He's been to my house.
 
Pretty sure he pee'd on the seat.
 
But he's some kine magic cook.
 
You won't even care that he didna' wash his hands.
 
 
 
 
 
 
 
Im really in the mood for Oden, Odeng Tang or fish ball soup. The first 2 are very similar. Its your basic dashi stock with a little soy sauce, radish and green onion. The Chinese version is a chicken based stock and the fish balls are different.
 
I picked up the Korean fried fish balls the other day on sale. Sort of a variety pack but without the more classic flat fish cakes. Im thinking of a slight twist on the Korean/Japanese recipe with a little gochugaru and a little Chinese pickled mustard greens. Adding pepper flakes is not that uncommon in the street food versions. In China they add the pickled mustard greens to a simple soup made with pork.
 
https://www.youtube.com/watch?time_continue=1&v=0zeboswxMeQ
 
JHP.
 
You of all people.
 
Forget the fact that you're a hard core meat guy.
 
And posting in a soup thread.
 
As I am.
 
Hypocrite me.
 
But you posted a pic of a cookbook.
 
It'd be like posting porn.
 
And who doesn't love porn?
 
But you don't tell anyone about it.
 
 
Now wheres the rest of that soupness?
 
You got one helluva beautiful stock going there.
 
 
 
A couple things I learned about pho:
 
1. Absolutely HAVE to char the onion & ginger.
 
2. It really pays to bring your bones up to a boil/turn off the heat/drain & scrub any funk from them before adding them back to the pot and THEN starting the soup.  Your finished broth is so much clearer and less oily.
 
Culantro leaves are nice if you can find them, basil is a nice stand in or addition.  Lime, bean sprouts, fresh herbs and sliced hot pepper of your choice to round out the garnish.
 
My wife loves the full on pho with tripe and tendon, etc.  I can't abide too much of the funky bits, so I usually just add thinly sliced raw eye of round to the bowl before the hot broth goes in.  
 
 
ColdSmoke said:
It's a soup time of year and we got an instant pot for Christmas...who's got a simple chicken noodle recipe?
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Buy costco rotisserie chicken, eat all you want and put the rest of the meat aside. Get celery, onions and carrots in a stock pot and char them, add 4 quarts of water and the rotisserie carcass and bring to boil, reduce to simmer until about 1/2 reduced. Salt and pepper to taste. 
 
Cook spaghetti in a separate pot, once done add some pasta to a bowl then ladle in the broth and enjoy. 
 
Looks great! No such thing as vegan pho, the broth is the essence of the dish. Vietnamese soup it would be.
 
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