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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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yesterdays Lunch...
 
I have been sick recently, and with having stomach/intestine/gallbladder issues, soup is one of the first foods i usually re-introduce after a bout of illness... 
 
Yes it came out of a can... what of it ? (i was sick and lazy :( )
 
I enjoyed it, and the Secret Aardvark at the level i added, was perfect introduction back to eatin' spicy again for my first meal other than crackers and water in days
 
(my next meal was spicy tuna and waffle ironed  sticky-rice with Avo and Rocoto-Loco sauce)
#back on the mend. :)
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nom nom nom...
not bad for canned cheap soup ;)
 
 
:cheers:
 
 
dragonsfire said:
White Bean, Potato, Onion, Chickpea noodles, Blitzed carrot, Mushroom, My Spice Powder, chunks of Cheddar mixed in. Black bread with Olive oil drizzle.
 
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Dang Neil... I like the way you roll! That looks tasty. [emoji4]

Sent from my SM-S327VL using Tapatalk
 
Chuck roast veggie soup is cooking now. I normally add cabbage but im all out. I dont even have any fresh nappa atm so......Its getting.....
 
A couple Yukon Golds
A nice sized piece of Korean radish...very similar in flavor to daikon and very common in Korean beef based soups.
Fresh green beans
Fordhook lima beans
Couple onions and heavy on the minced garlic.
 
Garnish is a Korean gochu paste made with 1 tbs gochugaru, 1 tsp sesame oil, 1tsp rice bran oil and 1 tsp soy sauce. A few green onions....On 2nd thought i think i will add some LaoGanMa chili crisp also.
Im having mine with some brown rice. I like the way it pairs with beef soup.
Kimchi and ponytail radish kimchi on the side also.
 
 
 
Yesterday was cold enough to have to turn on the heat. Still wearing wool sweater.
Another soup for that cold day, 
 
Split Yellow Pea
Fried Onion
Carrots
Sweet Potato
Rosemary
Burning Bush Peppers
King Oyster Mushrooms
Porcine Mushroom
Ginger
 
Once cooked, lightly blitzed.
 
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Im thinking....white beans with chorizo and kale or maybe fabada minus the blood sausage. Im just not a fan of most blood sausage and i managed to find smoked dry Spanish chorizo. The market has several sections plus the deli for cured meats. In the past when i asked they always directed me to the Mexican chorizo which dont work for this dish. So i grabbed some Spanish chorizo and a few "hot" smoked polish sausages. They are not very hot but really tasty.
 
Im still on the fence cuz i love feijoda with black beans and black bean soup in general. Cannellini beans with sausage, pork and kale kinda sounds good too though. :D Might even be tasty with about half of a minced MOA for some flavor and zip.
 
2 cans of low sodium cannellini beans with liquid
1.5lb pork loin chops (a bit on the fatty side) cut up into 3/4" cubes
1/4lb semi spicy polish sausage sliced about 1/4-1/2" thick
1/4lb Spanish dry chorizo sliced about 1/4-1/2" thick
1-2 cups of fresh kale. Ribs removed and coarsely chopped
No salt added chicken bone broth
 
(Sofrito)
2 cups of chopped yellow onion
About 1 cup of chopped red bell pepper
Couple stalks of celery (chopped)
1 jalapeno chopped and deseeded
1 small roma chopped
About a tbs of minced garlic. I used a little more
Pinch of Mexican oregano..literally a pinch ground in my fingers
1/2tsp ground cumin
1 packet of Goya Sazon without annatto...totally optional or sub a little MSG
1/4tsb habanero powder....mine is sorta mild.....Wanted a little heat and habby goodness
 
Brown all the sausage and remove from the pan. Just want to render out some of the fat and make it a little crisp on the edges
Brown the pork in the sausage fat.. The crispier the better too IMO
Pour off some of the left over drippings if you think its too much. I probably removed about 1-2tbs worth.
 
Add the sofrito to the remaining pork fat. Add olive if you need more oil
Cook the sofrito until the tomato has released its liquid and the onions are softening. You should notice a slight sweetness at this point.
Add the pork back to the sofrito (NOT THE SAUSAGE) stirfry it for a couple more minutes.
Add enough chicken stock of bone broth to not quite cover the pork. You could use more if you want it more soupy. Im going for almost a stew.
Bring to a boil and then down to a simmer on low for about 20-30min
 
Add the cans of bean but reserve about half a can. Might need to mash a little to get it thicker if you want it closer to a stew.
Simmer for about another 20min, Then add the sausage and the kale.
Continue to simmer the soup (uncovered if you want it reduced) until the kale is done enough for you. Maybe another 10ish minutes.
 
Im still simmering the pork so yeah......NO PICS yet. :D
 
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