Looks nice!
food The Soup Thread
- Thread starter geeme
- Start date
Love Butternut, makes great soup and fry up 
Soups from the last couple days, dont look like much but taste real nice and go down quick
Basically mixed two soups together. Brown Rice, Potato, Blue Cheese, Broccoli Thai chilies.
Potato, Brown Rice, Blue Cheese, Mushroom and Thia chilies.
Soups from the last couple days, dont look like much but taste real nice and go down quick
Basically mixed two soups together. Brown Rice, Potato, Blue Cheese, Broccoli Thai chilies.
Potato, Brown Rice, Blue Cheese, Mushroom and Thia chilies.
Beer Cheese Soup:
Ingredients
1/2 cup minced yellow onion
1 tsp minced garlic
1/2 cup butter
2/3 cup flour
1 teaspoon dry mustard powdered
1/2 teaspoon red rocoto pepper powdered
1 teaspoon smoked sea salt
10-12 ounces Swanson Chicken broth
4 cups Milk
1 (12 ounce) Beer (I used Grain Belt Premium as thats what i had, and didn't feel like going to the store.
Generally i would use Newcastle Brown Ale. I kinda like how this turned out this time with a lighter beer though )
3+ cups cheeses
I used odds and ends from the cheese drawer, but original recipe calls for Sharp Cheddar
(I used: pieces of Gouda, Edam, Jalapeno white cheddar, Habanero-Jack, Wisconsin white Cheddar, Sharp orange deli Cheddar, )
In large kettle, cook onion in butter until soft. Blend in flour and seasonings; gradually stir in broth, milk and beer. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir until thickened. Add cheese, stirring and heating until smooth.
serve; Garnished with Parmesan whisp crisps (if you don't know what these are look em up, these are fantastic), more Rocoto powder, perhaps a buttery cracker like Ritz...
With and without flash
Sooo Tasty
Ingredients
1/2 cup minced yellow onion
1 tsp minced garlic
1/2 cup butter
2/3 cup flour
1 teaspoon dry mustard powdered
1/2 teaspoon red rocoto pepper powdered
1 teaspoon smoked sea salt
10-12 ounces Swanson Chicken broth
4 cups Milk
1 (12 ounce) Beer (I used Grain Belt Premium as thats what i had, and didn't feel like going to the store.
Generally i would use Newcastle Brown Ale. I kinda like how this turned out this time with a lighter beer though
)3+ cups cheeses
I used odds and ends from the cheese drawer, but original recipe calls for Sharp Cheddar
(I used: pieces of Gouda, Edam, Jalapeno white cheddar, Habanero-Jack, Wisconsin white Cheddar, Sharp orange deli Cheddar, )
In large kettle, cook onion in butter until soft. Blend in flour and seasonings; gradually stir in broth, milk and beer. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir until thickened. Add cheese, stirring and heating until smooth.
serve; Garnished with Parmesan whisp crisps (if you don't know what these are look em up, these are fantastic), more Rocoto powder, perhaps a buttery cracker like Ritz...
With and without flash
Sooo Tasty
Looks hearty mate, sure would warm you up on a nice cold day. I miss the cold..... 
geeme said:
I do when we're in the peak of summer which we are in at the moment, but I'm sure I'll miss the heat once winter sets in. Doesn't everyone do this year after year, or is it just me?
Think I'll pass trading places, I don't know how to shovel snow, and don't really have the urge to learn...
Cool Cucumber soup sounds interesting, I've never had a cold soup. I may just have to try that one.
SR.
Shorerider said:
I do when we're in the peak of summer which we are in at the moment, but I'm sure I'll miss the heat once winter sets in. Doesn't everyone do this year after year, or is it just me?
Think I'll pass trading places, I don't know how to shovel snow, and don't really have the urge to learn...
Cool Cucumber soup sounds interesting, I've never had a cold soup. I may just have to try that one.
SR.
Cucumber with a bit of mint is good, cold pea soup is nice as well. Gazpacho though, that's my jam in early August when the maters are coming in strong and the heat won't quit...
Quinoa and Kale soup.
Brown rice and Pinto flour to make base with Chicken stock, Thai chilies for heat and some Chipotle. And some Portobello mushrooms.
Brown rice and Pinto flour to make base with Chicken stock, Thai chilies for heat and some Chipotle. And some Portobello mushrooms.
TheSwaocs said:
Well i cheated but its still Asian.
Prima Taste brand Singapore curry noodle ramen
A few ounces of fried tofu
A few ounces of leftover roast chicken
A dash of fish sauce
A dash of my home made lemon drop powder
Some fresh cilantro
Although I can't take credit for these two dishes, they were devoured by yours truly.
Duck and Noodle Laksa.
Brisket Pho.
How's that for Asian?
SR.
Duck and Noodle Laksa.
Brisket Pho.
How's that for Asian?
SR.
Nice
I LOVE Pho!!!
Haddock in Brown Rice and Pinto bean flour, mushrooms. Thai chilies and seasoning.
Beef short rib soup with Yukon gold taters, red cabbage, daikon, kohlrabi, kohlrabi greens and carrots. First the short ribs were charred under the broiler then simmered in no salt added neck bone stock with pearl onions, garlic, bay leaves and a couple black cardamom. I also tried out my new "hotter" Korean pepper flakes. The meat was falling apart tender. The broth was some of the best ive ever made.
More Asian
Kaeng Pa noodles (aka jungle curry) with Argentine red shrimp, cuttlefish balls, fresh lemon grass and bamboo shoots. This is pretty much never made with noodles and about the only fish ive seen used is catfish. I used Maesri Kaeng Par paste fried in a little coconut oil. No coconut flavor really comes through so its pretty close in terms of flavor although it tastes nothing like curry to me. Stock was made from the shrimp shells and Riken dashi powder. I used 1 small can of paste to nearly 5 cups of stock. Thats a bit weaker than the directions but it still had a fair kick to it.
Kaeng Pa noodles (aka jungle curry) with Argentine red shrimp, cuttlefish balls, fresh lemon grass and bamboo shoots. This is pretty much never made with noodles and about the only fish ive seen used is catfish. I used Maesri Kaeng Par paste fried in a little coconut oil. No coconut flavor really comes through so its pretty close in terms of flavor although it tastes nothing like curry to me. Stock was made from the shrimp shells and Riken dashi powder. I used 1 small can of paste to nearly 5 cups of stock. Thats a bit weaker than the directions but it still had a fair kick to it.
On this cold windy Winter day as we prepare to sow our seeds, why not stay warm with a large batch of homemade vegetarian Phở!
