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GrAviTy84 posted:Here's a video guide if it helps Someone saying "Just melt some butter" then tossing a pound into a pan proves that I don't use nearly enough butter in my cooking.
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Dec 8, 2014 08:53
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nuru posted:Someone saying "Just melt some butter" then tossing a pound into a pan proves that I don't use nearly enough butter in my cooking. Butter is the magical ingredien of the gods.
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Dec 8, 2014 13:46
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 Made a non-photogenic hamburg soup after Thanksgiving while we were clearing the expired/freezer-burned stuff out of my grandmother's larder. Some turkey stock from the Thanksgiving carcass, hamburg from her freezer browned with a hefty dose of some mystery red spice mix a friend brought from Moscow, diced tomato, chopped and sweated onion/celery/garlic/jalapeño/carrot, egg noodle, and spinach at the end. Bay leaf, salt, and pepper also, obviously.
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Dec 8, 2014 15:44
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Yeah, I like this thread, all the soups in one place.
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Dec 8, 2014 22:16
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Steve Yun posted:
Do you have a recipe for this?
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Dec 8, 2014 23:11
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Aery posted:Yeah, I like this thread, all the soups in one place. Grav hates megathreads and will send a soup to murder you in your sleep now.
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Dec 8, 2014 23:13
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Mr. Wiggles posted:Grav hates megathreads and will send a soup to murder you in your sleep now. I'm taking the moral of whirled peas to be megathreads are bad or something. idk
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Dec 8, 2014 23:22
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something clever posted:Do you have a recipe for this? quote:2 teaspoons butter I used a blender stick, so much easier.
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Dec 8, 2014 23:27
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Steve Yun posted:I used a blender stick, so much easier. This sounds great. Thank you for sharing.
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Dec 9, 2014 03:11
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Grav, could you come over and make me dinner? Your soups look so good.
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Dec 9, 2014 17:27
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This thread has changed my life. You people are magicians and the few soups I have made are amazing.
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Dec 10, 2014 09:41
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Steve Yun posted:I used a blender stick, so much easier. Steve Yun I made the soup for the recipe you posted. WIFE LOVED IT!... Was very good. Thanks for the recipe
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Dec 10, 2014 19:41
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Mr. Wiggles posted:Grav hates megathreads and will send a soup to murder you in your sleep now. what a delicious way to go.
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Dec 11, 2014 00:11
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You say that until he hides some strozzapreti in the minastrone and you find out why it got it's name...
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Dec 11, 2014 02:41
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 Broccoli & Stilton:  Guaranteed to banish the winter blues 
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Jan 5, 2015 11:23
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So I just made basic chicken noodle last week, was wondering if I might be missing anything for next time. Kind of winged it. Onion Carrot Celery Salt Pepper Garlic Dried Thyme 2 Bay leaves 1/2 pound cubed chicken meat 3 Quarts Chicken Stock ~3 cups cooked noodles 1 - Soften the veg in oil with salt and pepper 2 - Add garlic, thyme and bay leaves, cook briefly 3 - Toss in chicken and stir frequently for a minute or so 4 - Add stock, simmer for 10-20 minutes 5 - Add cooked pasta and simmer til heated through Like I said, it was very basic, but tasty. Are there other traditional herbs I might want to keep in mind for next time? Planning on doing Italian wedding soup this weekend, and maybe some others the week after that. I have a garlic soup recipe that I've been meaning to try for a while now. I have the best grandma, so the chest freezer I got for x-mas is going to get a good workout this winter.
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Jan 6, 2015 22:27
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CzarChasm posted:So I just made basic chicken noodle last week, was wondering if I might be missing anything for next time. Kind of winged it. Ingredients look good, just be careful not to over cook the garlic, if it burns it will go bitter and ruin the rest of the soup. I normally throw in the garlic towards the end IMO.
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Jan 7, 2015 04:38
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CzarChasm posted:So I just made basic chicken noodle last week, was wondering if I might be missing anything for next time. Kind of winged it. Parsnip and some dill too.
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Jan 7, 2015 04:58
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toplitzin posted:Parsnip and some dill too. Yep. But I would add dill to anything.
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Jan 7, 2015 05:02
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I treat the end of the year as a cause to clean out the freezer and the pantry, which means soups. Sausage, Kale and Bean soup with a Ham and Chicken stock base.  Duck Broth with Soba Noodles and Charred Ginger  Chestnut Veloute with Truffle Pate and Mushrooms on Toast. 
Cavenagh fucked around with this message at 16:37 on Jan 9, 2015 |
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Jan 8, 2015 00:03
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CzarChasm posted:So I just made basic chicken noodle last week, was wondering if I might be missing anything for next time. Kind of winged it.
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Jan 9, 2015 16:15
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Cavenagh posted:Chestnut Veloute with Truffle Pate and Mushrooms on Toast. What I did: 25g smoked bacon 220g chestnuts (grilled and peeled) 1 medium onion little less than 1 TS thyme 1 medium potatoe 1 medium carrot 125 ml portwine 1 shot Marsala 500 ml vegetable soup (cube, cheated) cream nutmeg salt and pepper Cut bacon into small bits, fry, add onions, cut carrots and potatoes, fry more, deglaze with port and marsala, add thyme and soupe. Let cook for at least 30min on low (until chestnuts are soft). Use stickblender to blend the poo poo out of it, add about 125ml of cream (to taste) and finish with nutmeg, salt and pepper. Blend again right before serving.
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Jan 9, 2015 21:08
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Nagelfar posted:Also did chestnut soup last tuesday, poo poo is amazing but hard to get the different tastes under one hood. Care to share your recipe? Isn't the Truffle Pate a litte bit overpowering? The truffles in the pate were fine, I used only a little to give a hint of truffle. Mostly because stuff is expensive. I used Blumenthal's recipe for the soup. It's very similar to yours. Something that I keep coming across with Blumenthal's stuff is that we have very very close flavour memories, being roughly the same age and from roughly the same part of the UK. So in the soup I was looking at the flavour of chestnuts that come from a street brazier, passed over in paper bags and charred from the coals, and it mostly delivered. 120g of Brown Butter 4 Slices smoked streaky bacon (Standard American Bacon, only choose rashers which are the most meat filled) - Roughly chopped Large Shallot/ Banana Shallot - Sliced thin Leek Whites - Cleaned & sliced thin 4 Thyme Sprigs (if using dried then a single teaspoon I find to be roughly equivalent) 200g Dry Madeira 250g White Port 1 kg White Chicken Stock 400 - 500g Peeled Chestnuts, roughly chopped 100g Double Cream (Heavy cream) 200g Semi Skimmed Milk (2% Milk) Salt & Pepper. Sherry Vinegar to finish. Saucepan on Medium Heat. Cook the Bacon in the Butter for five minutes, add Shallot, Leek and Thyme, cook until soft and translucent and the Bacon has browned Move heat to high. Add Madeira and Port, Reduce to Syrup. Add Stock, bring to Simmer. Add Chestnuts. Simmer Five minutes Add Milk & Cream Simmer Fifteen Minutes Blitz in blender, Vitamix it, Stick blend it. Pass through Sieve. Return to gentle heat Season with Salt, Pepper and Sherry Vinegar. I found that every thing added a complimentary gentle sweetness and nuttiness to the chestnuts, with the vinegar cutting through the richness and a smokiness from the bacon. I added some button mushrooms to bob around in the soup which added to the earthiness. When I make it again I'm planning to char the leek, to add an element of charcoal brazier to it. As well as actually charcoal roasting the chestnuts myself. It is a rich soup though, more of a starter than a main course.
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Jan 10, 2015 18:30
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You guys use measured recipes when you make soups?  My technique, both at home and at the restaraunt, is to check the fridge to see what vegetables and meat I have, sear it with a proper mirepoix, add stock, bay leaf, whatever vegetables I have, cook it down. Then I guy fieri a name up. For example, ground sausage, pepepers, onions? Brown it, add stock, cook it, add some greens in near the end, call it SPO soup, put it in the cooler for later serving. Soups are the ultimate lazy food when it comes to proportions.
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Jan 11, 2015 01:36
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I typically don't, but for the sake of the newer visitors to this subforum I give approximate measurements so that they know how to do it themselves.
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Jan 11, 2015 05:06
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Korthal posted:
Soup, like a stew, might traditionally be lazy but proportions make the recipe repeatable and communicable. And can make it identifiable. Overdo one element, you've screwed the soup. Which might be okay for making garbage soups like Italian Wedding Soup, but even then it isn't. Also I used the weights and measures given for Blumenthal's Chestnut Veloute because it's not my recipe, it's his.
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Jan 12, 2015 17:50
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Cavenagh posted:... garbage soups like Italian Wedding Soup I just made Italian Wedding Soup this weekend, what makes it a "garbage" soup?
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Jan 12, 2015 19:02
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It has no defined set of ingredients or flavour profiles. The only commonality between those I've had have been that there's some form of greens (often Kale or Escarole) and some shredded meat. Everything else is optional and seems that whatever (be it pasta, sausages, vegetables, meats) the kitchen has that needs using up is what goes into it. Not garbage in the sense it's a foul broth that's as Italian as chopsticks and reminds you of the fetid swamp that Venice grew out of, but in the sense that it's sunday soup. The leftovers of the leftovers.
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Jan 12, 2015 22:03
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Cavenagh posted:It has no defined set of ingredients or flavour profiles. The only commonality between those I've had have been that there's some form of greens (often Kale or Escarole) and some shredded meat. Everything else is optional and seems that whatever (be it pasta, sausages, vegetables, meats) the kitchen has that needs using up is what goes into it. Not garbage in the sense it's a foul broth that's as Italian as chopsticks and reminds you of the fetid swamp that Venice grew out of, but in the sense that it's sunday soup. The leftovers of the leftovers. I thought it was all about tiny chicken meatballs and lentils. I have been LIED to ALL MY LIFE.
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Jan 13, 2015 01:35
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One of my most favorite simple soups is Stracciatella. It is a nice Italian version of egg-drop soup. In addition to its flavor, I love it because if I only want to make one cup of it, it is just as easy! I've even made it in the microwave at work. Take a good, rich stock; I prefer chicken, and bring to a boil. Mix together an egg, Parmesan, nutmeg, a tiny lemon zest, and just a pinch of flour (semolina would be traditional). Once the stock is boiling, swirl it around in the pot and slowly drizzle in the egg mixture. It will form little noodles as soon as it hits the stock. Garnish with your choice of greens, I prefer fresh chives, but any will do. You'll definitely need to season it, as any stock worth its salt ...won't have any salt in it... Per serving: 6oz stock 1 egg 1-2T grated parm pinch nutmeg/lemon/flour season to taste Am definitely going to try the OP recipe tonight. I was reading through it and was like, "oh my, I have ALL of these ingredients in my fridge RIGHT NOW!"
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Jan 13, 2015 18:55
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holttho posted:One of my most favorite simple soups is Stracciatella. It is a nice Italian version of egg-drop soup. In addition to its flavor, I love it because if I only want to make one cup of it, it is just as easy! I've even made it in the microwave at work. My wife makes this now and then with plenty of lemon zest and it is great. But a lot of people are put off bybroth soups. gently caress them, a home made jellied chicken stock is delightful brightened up with lemon zest and just enough little delicate eggybits to make it interesting to the palate.
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Jan 13, 2015 19:20
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Yea, I suspect that's what the flour is for; giving the 'noodles' a bit of structure. You could also double up the mix without adding more stock. It'd be pretty noodle-dense though. Not that's particularly a bad thing. Personally I would say only make this out of home made stock. The store bought stuff is fine for adding flavored liquid bulk to something, but it shouldn't ever stand alone. And when making your own, skip the chicken carcass, go straight to wing tips and chicken feet. Dirt cheap, intensely chickeny, and when cold from the fridge, the stuff can be substituted for ballistics gel.
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Jan 13, 2015 20:12
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Split pea soup: Ham's highest calling. With a splash of sherry vinegar and slice of no-knead.
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Jan 15, 2015 23:47
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"Canh" is a subset of Vietnamese soups that are brothy, full of vegetables, and eaten over steamed rice, usually with some other dishes to eat with the rice. This tomato and tofu one is a canh I'm happy to make a meal out of by itself. Canh Dau Hu Ca Chua - Tofu and Tomato Soup 1 tsp. oil 1-2 oz. ground pork, little strips of pork, neck bones, or whatever you have on hand (optional) 1/4 cup onion sliced 2-3 cups chicken broth 6-10 oz firm tofu cut into 1/2-1 inch cubes 2 tomatoes sliced into wedges Green onion and cilantro chopped Fish sauce and salt to taste Pepper 1. Heat a little oil in your pot. 2. Saute a bit of the pork with sliced onions with pepper and salt until fragrant. 3. Add chicken broth, bring to a boil and skim bubbles. 4. Add cubes of tofu and sliced tomato and bring back to a simmer. Add fish sauce to taste or just salt or soy sauce, but fish sauce will give the best flavor. Let simmer 10 minutes or until the tomato is as cooked as you like. 5. Garnish with chopped green onions and cilantro--plenty of it, you want to mix it into the soup. Crack on some more pepper. Serve over steamed rice. That'll be enough for two as a meal, I'll usually make a double batch using one 14-16 oz. container of tofu. Made some for dinner tonight, didn't take a picture, but here's an old one:  Edit: forgot to add that you can add some garlic too, I did tonight. These types of soups are really simple and nice for quick, filling (eat more or less rice to your desire), weeknight meals. mich fucked around with this message at 07:16 on Jan 16, 2015 |
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Jan 16, 2015 07:09
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GrAviTy84 posted:This week I made zuppa toscana. Only thing I'd change is to drain the sausage before sweating the onions; I had to spoon a half cup of orange grease off the top to make it presentable.
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Jan 23, 2015 02:45
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My first go at comsommé Wild mushroom ravoli, roasted chicken & wild mushroom broth. I used the egg raft method and it worked great. Next time I'll try the frozen / strain way. 
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Jan 23, 2015 04:45
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Sorry, didn't mean to quote that. Ugh.
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Jan 23, 2015 04:59
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Pickle Soup My mom always used to make this, usually in the winter. It sounds weird, but its dammned tasty. Try it, its easy to make. I usually make my own chicken stock but you can use store bought or chicken bullion. I also dont measure poo poo out either. I just start slicing veggies until the pile looks good, you know? So the below measurements are just estimations? 2 cups cubed carrot 1 cup cubed celery 2 cups diced onions 2-3 cups diced potato 1 stick of butter 1 16 oz container sour cream 1 cup flour 1 cup of shredded pickles (3-4 large ones) 6-8 cups of chicken stock salt/pepper/fresh dill to taste In a large pot melt butter and saute celery, carrot, onion, until onions translucent. Add chicken stock and potato. Simmer until potato is done (20 min??). Check for seasoning. In a bowl, mix the sour cream and flour well, with a whisk. Add a bit of water if too thick. Temper this with 1-2 lades of stock, whisk in. Pour the sour cream into soup slowly while whisking. then add the pickles/dill. Return to boil and then turn off. Taste for seasoning and add a bit of pickle juice if you want a bit more pickle flavor/tartness. 15-30 min prep (depending on how fast you can chop those veggies!) 30-45 min cook. Peechka fucked around with this message at 21:27 on Jan 23, 2015 |
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Jan 23, 2015 21:23
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I found a recipe for Mexican Chicken Lime soup or something a while ago and it's the best soup I've ever made. I'm one of those who measures ingredients the first time I make things, then wings it ever after, so I'll just list what I put in the soup: Chicken (I just dumped it in the pot for an hour to cook then pulled it out and shredded it) Chicken stock Diced onion sweated down with chopped celery and carrots Corn Black beans Rice (optional, but I like it) Lots of Oregano Lots of Cumin Salt and Pepper to taste A few shakes of Valentina hot sauce Lots of lime juice Hot peppers of some sort, think I cooked jalapenos with the veggie trinity last time, I like Thai chilies better Cheese for adding to your bowl, I like a mild cheese so it doesn't overpower anything Fresh chopped cilantro Now, the cilantro makes this soup good. You don't add it until right before you serve because you want that sharp cilantro/lime/heat combo and when the cilantro wilts in the soup it's not as good. It's kind of like a Mexicanish hot and sour chicken veggie soup, but I loving love it. That cilantro, god, and the lime and then the chickeny heat kick of the chilies. So good.
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Jan 24, 2015 18:31
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Sort of necro-bump, but I made the soup in the OP and it is delicious. I overcooked the onions a bit, but it really didn't matter. I'll be coming back to this soup definitely. Thinking about trying the potato leek soup next, that's always been a favorite.
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Feb 13, 2015 22:30
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