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!
 
yummmmmmmm.... i would garf down a bowl or three!

i have made just about every kind of soup known to mankind and if i had to pick a favourite, it would most likely be italian ciopppino with a nice loaf of fresh italian bread.

hey, with october upon us, don't be afraid to try pumpkin soup and while your at it a potato soup really goes down well at this time of year...... actually, anytime of year........and don't forget french onion soup - many receipes use a red wine but i like to use cognac or brandy. go at her!
 
hey, with october upon us, don't be afraid to try pumpkin soup and while your at it a potato soup really goes down well at this time of year...... actually, anytime of year........and don't forget french onion soup - many receipes use a red wine but i like to use cognac or brandy. go at her!
I'll have to scare up a link to my chicken tortilla soup, in which I use a can of pumpkin puree - you'd probably like that too. Hope you post something here soon!
 
Another Home run Gemme! Great idea on the thread, I've been telling CJ, to get on it! She's a soup head, and makes THEE BEST Split Pea.... yum.
Your soup looks comforting to... with some fresh baked bread... Oh Yeah!!!!! Pass the Pepper...
 
Scovie, there is LOTS of pepper in the soup - - - cayenne, poblano, jalapeno..... ;)

And yes, made corn muffins to go with. Start with a box of Jiffy mix, add the milk and egg as specified, then add jalapenos sauteéd in butter, a small can of creamed corn and a cup of shredded cheddar - YUM! Easy-peasy for a night when you don't want to "really" cook.
 

salsalady

Business Member
She's a soup head, and makes THEE BEST Split Pea.... yum.


:shame: nope, my family says I make the best split pea soup!

Great looking soup, geeme. It is soup season, now there's another place to post food porn pics!
:party:
 

salsalady

Business Member
Imagine that! Who would sip-n-click around here :crazy:

BTW how'd you feel this morning JayT? Luckily I had a nice sleep in.
 
That's some good looking soup geeme....I'm going to give it a try
Sounds great



Matter of fact, I have some French Onion Soup working on the stove as we speak
It's still in the early stages


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5 pounds unpeeled onions
1/2 cup (1 stick) unsalted butter
1 1/2 teaspoons freshly ground black pepper
2 tablespoons paprika
3/4 cup all-purpose flour
1 bay leaf
3 quarts beef broth (regular or low-sodium)
1 cup white wine, optional
2 teaspoons salt or to taste
Sourdough or French baguettes, thinly sliced, optional
Swiss or Gruyere cheese, optional

1. Peel onions and slice 1/8 inch thick. Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally.

2. Sprinkle with pepper, paprika and flour and add bay leaf; sauté over low heat 10 minutes, stirring frequently.

3. Slowly pour in broth and wine, stirring constantly. Increase heat and bring to a boil.

4. As soon as the soup boils, reduce heat to low and simmer very slowly for 2 hours.



to edit:
final pics

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salsalady

Business Member
Oh, looking NICE, walnut!


will you be putting on the parm and toasting it, etc, under the broiler?



(might want to check or turn off the date stamp on the camera ;) ) but the cell phone is a good PoL in the mean time.
 
Oh, looking NICE, walnut!


will you be putting on the parm and toasting it, etc, under the broiler?



(might want to check or turn off the date stamp on the camera ;) ) but the cell phone is a good PoL in the mean time.


Thanks salsalady!
I will be topping it with a little crouton and swiss


(I must confess I don't know how to turn of the time stamp or set it) :crazy:



excellent thread btw
 
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