I am freezing. I want soup and a sammie.
food The Soup Thread
- Thread starter geeme
- Start date
With all the taco time goin's on lately we need some tore tillah soup up in here! Posty up pronto somebody.
Daughter had surgery for TMJ today and needed something soft to eat for dinner tonight. Now, when ever a member of my family is not feeling well this is what we want. In fact we call it the family Penicillin. So,
Griswold Penicillin or Baked Potato Soup
Real simple ingredients, Taters and an Onion
Peel
Slice and into the pot. Cover with water.
and boil till taters are falling apart.
Mean while slice up some Bacon and fry till crisp
Take the ends off of some Jalapenos and chop
When taters are ready smash them and add butter and Half and Half till it's the righ consistency
Serve
Soup, Sharp Cheader Cheese, Jalapenos, Bacon and Sour Cream
Damn that is good for what ails ya.
Cheers
RMEdit, sorry TB not Taco but still damn good!
Griswold Penicillin or Baked Potato Soup
Real simple ingredients, Taters and an Onion
Peel
Slice and into the pot. Cover with water.
and boil till taters are falling apart.
Mean while slice up some Bacon and fry till crisp
Take the ends off of some Jalapenos and chop
When taters are ready smash them and add butter and Half and Half till it's the righ consistency
Serve
Soup, Sharp Cheader Cheese, Jalapenos, Bacon and Sour Cream
Damn that is good for what ails ya.
Cheers
RMEdit, sorry TB not Taco but still damn good!
SOUPERB!
That is some creamy awesomenessessess right there!
Time to dig for the ladle and dust off the crocks, lets resurrect this thread and keep it going through the season (s)...
Ingredients: from L to R
Mexican Squash, Vadilia Onion, Avacado, Chayote, Green Onions, Squash Bloosoms, Tomatoes, Lime, Corn Tortillas, Home made Chicken Stock, Beer, Tempura Batter, Bone-in Chicken Breast, Carrots, Yellow Cayenne, Hot Hatch Peppers, Cilantro, Mexican Crema, Salt, Garlic
Mix Tempura Mix with beer, I also add an additional 1/2 teaspoon of baking soda, and an egg white. Place batter in fridge until needed.
Roast Hatch Peppers on the grill until blistered........set aside
Place chicken breasts in a roaster and place in a 325 degree oven for 50 minutes......let rest outsde of oven for 30 minutes
Chop Squash, cut Corn Tortillas, slice Scallions, Peppers and Cilantro. Chop Tomatoes, Carrots, Onions and Chayote. Dice Garlic.
Saute Onion and Garlic for 5 min. Add Carrots, Tomatoes....continue the saute for 10 minutes,
Add Yellow Cayenne and Stock, bring to a boil and skim off any unwanteds...Add Squash and reduce to a simmer for 30 minutes
Meanwhile after chicken has rested, shred up into chunks (I swear I have asbestos fingers......ha) add a Shot of Tequila
to keep it moist and happy...............pour one for me!
Deep fry corn strips.........Season with Salt and Cayenne Powder....set aside..............after trying a few...............yum
Tempura batter and deep fry the Squash Bloosoms.......set aside
Chicken Tortilla Soup with a side of Tempura Squash Bloosoms
Here's Saturday's grub. Chicken Tortilla Soup garnished with Avacado, Queso Fresca, Tortilla Strips and a side of Squash Bloosoms.
Backed up with an ice cold Carta Blanche...................( The 1st Cerveza Fria that I had in Acapulco back in the 70's)
Greg
Ingredients: from L to R
Mexican Squash, Vadilia Onion, Avacado, Chayote, Green Onions, Squash Bloosoms, Tomatoes, Lime, Corn Tortillas, Home made Chicken Stock, Beer, Tempura Batter, Bone-in Chicken Breast, Carrots, Yellow Cayenne, Hot Hatch Peppers, Cilantro, Mexican Crema, Salt, Garlic
Mix Tempura Mix with beer, I also add an additional 1/2 teaspoon of baking soda, and an egg white. Place batter in fridge until needed.
Roast Hatch Peppers on the grill until blistered........set aside
Place chicken breasts in a roaster and place in a 325 degree oven for 50 minutes......let rest outsde of oven for 30 minutes
Chop Squash, cut Corn Tortillas, slice Scallions, Peppers and Cilantro. Chop Tomatoes, Carrots, Onions and Chayote. Dice Garlic.
Saute Onion and Garlic for 5 min. Add Carrots, Tomatoes....continue the saute for 10 minutes,
Add Yellow Cayenne and Stock, bring to a boil and skim off any unwanteds...Add Squash and reduce to a simmer for 30 minutes
Meanwhile after chicken has rested, shred up into chunks (I swear I have asbestos fingers......ha) add a Shot of Tequila
to keep it moist and happy...............pour one for me!
Deep fry corn strips.........Season with Salt and Cayenne Powder....set aside..............after trying a few...............yum
Tempura batter and deep fry the Squash Bloosoms.......set aside
Chicken Tortilla Soup with a side of Tempura Squash Bloosoms
Here's Saturday's grub. Chicken Tortilla Soup garnished with Avacado, Queso Fresca, Tortilla Strips and a side of Squash Bloosoms.
Backed up with an ice cold Carta Blanche...................( The 1st Cerveza Fria that I had in Acapulco back in the 70's)
Greg
Wow that looks sooo good Greg!
Since it is pouring down rain and ruining any chance of outdoor cooking today. I am postponing the bbq and beer can chicken for now and whipped up a pot of Cajun/Creole She-Crab Soup
Ingredients:
butter and flour for a blonde roux
diced celery, onion, bell pepper, carrot, and jalapeno
roasted garlic
chicken broth
heavy cream
2lbs crab meat (I used a can each of lump and claw)
crab boil
sherry
worcestershire sauce
Louisiana hot sauce
lemon juice
white pepper
Old Bay seasoning
nutmeg
agave nectar
asiago ciabatta croutons for serving
made the roux, sauteed the veggies
then I added the seasonings, sherry, worcestershire, hot sauce, garlic, crab boil, lemon juice, and chicken stock. Everything brought to a boil and then simmered for about 20min.
next add the heavy cream and the crab check for reseasoning. This is where I added the nutmeg and agave nectar. I thought it needed a little sweetness as it was a tad salty.
Simmer for another half hour or so and serve.
Not by any means a tradtional version of the soup, but I like it this way.
Ingredients:
butter and flour for a blonde roux
diced celery, onion, bell pepper, carrot, and jalapeno
roasted garlic
chicken broth
heavy cream
2lbs crab meat (I used a can each of lump and claw)
crab boil
sherry
worcestershire sauce
Louisiana hot sauce
lemon juice
white pepper
Old Bay seasoning
nutmeg
agave nectar
asiago ciabatta croutons for serving
made the roux, sauteed the veggies
then I added the seasonings, sherry, worcestershire, hot sauce, garlic, crab boil, lemon juice, and chicken stock. Everything brought to a boil and then simmered for about 20min.
next add the heavy cream and the crab check for reseasoning. This is where I added the nutmeg and agave nectar. I thought it needed a little sweetness as it was a tad salty.
Simmer for another half hour or so and serve.
Not by any means a tradtional version of the soup, but I like it this way.
Looks good, it is all about how you like it when to comes to soup and the making. Why stay traditional when many times it is so boring.
I admit it.
I don't like soup.
The closest I will come is a chowder.
I'd hit that though.
With some fresh flour torts and a bottle of hot sauce.
Save me some.
I don't like soup.
The closest I will come is a chowder.
I'd hit that though.
With some fresh flour torts and a bottle of hot sauce.
Save me some.
Mmmmm...... that sounds really good. I've been pondering soup lately, myself. Think I'm going to go with something Thai-ish fairly soon. But yeah, it popped back up into the 90's the past few days, so it will be a while yet. Though this is Cleveland..... one never knows.
TB - Don't be a hater!
Would love to see you post some chowder when the temps cool down a bit out your way.
TB - Don't be a hater!
Would love to see you post some chowder when the temps cool down a bit out your way.Ain't no hater here G.
Forecast is for 106f - 108f through the rest of the week.
Hot soups and chowders ain't wass happnin' right now.
Forecast is for 106f - 108f through the rest of the week.
Hot soups and chowders ain't wass happnin' right now.