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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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Rajun Gardener said:
That looks good, I like that oil and need to make me some. Recipe?
Click to expand...
 

Its very simple.
 
Bring some low sodium chicken stock and chopped pickled mustard or pickled nappa to a boil. Soak it first if you want it less sour. I used homemade so it not that bad. The stuff you buy might have vinegar added.
When the stock reaches a boil toss in a couple handfuls for wontons. Boil according to the directions. Bibigo mini wontons take around 3min at a boil
Garnish with about 1-2 tbs of chili oil
Tiny splash of black vinegar (optional)
 
LaoGanMa is pretty salty so unless you like very salty soup i really suggest no salt added or very low sodium chicken stock. I used the bone broth from Costco. Kitchen Basics has a no salt added stock you can buy at most places.
 
Today is Ham and Beans.
 
2.5 cups of diced country ham lightly browned...sorry saving the bone for later use.
5 cups soaked canary beans (over night)
1 onion
3 stalks of celery
12 few baby carrots
2 cups water and a quart of low sodium chicken stock....probably need a little more later.
 
Heaping tbs minced garlic
1 tsp cumin
2 Bay leaves
Fresh thyme...just picked it actually.
1/2 tsp white pepper
1/2 tsp panca powder
Maybe some coarse Aleppo flakes for a tiny bit of color and flavor
 
Make a sofrito first from the onion, 2 celery stalks, garlic, cumin, pepper and thyme.
Toss all the rest of the stuff in the pot except the carrots and 1 stalk of celery. I like some slightly crunchy veggies in my soups so i will add them later.
Remove about 1/3-1/2 cup of the cooked beans. Let them cool and blitz them in the Nutribullet. Keep them in reserve for a thickener if needed.
 
Really loving these beans. I found a better price on them at the closest Walmart. Same brand as they carry at my specialty market but about half the price. I think this is the first time ive added carrots and celery to a more or less classic style ham and beans. Purty damn good though. Next time i think i wll add a small can of diced mild green chiles or use it for a garnish.
 
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