The official soup thread

[happyone]

happyone,

Your potato soup last night was a huge hit.

My MIL is stealing the recipe.

I dug it though. You can pretty much add anything to it to make it another type of chowder.

I am going to start venturing out into some more soups now. This one kinda took away the fear factor a little.

If you turn it to clam chowder, reduce the chicken stock and add the same amount of clam juice. Unfortunately I am the only one in my family that has the slightest taste for any kind of sea food, so I can't make it very often.

[The_Tick]

Fear of soups. What else are you afraid of, snuggling up with a blanket and a good book on a rainy day?

I am a pretty good cook. But I have a hard time creating my own dishes. So once I have a good recipe to build off of I have a lot of fun with different variations.

I have tried soups a few times with epic failure. This one turned out fantastic.

Here is an example:

I love baking cookies. I have failed every time I have tried to bake sugar cookies. I have used 3-4 different recipes off of the CUF and failed at every single one. Just something not right. (Usually dough is too sticky, I then add too much flower and cookies taste dry)

So this year...no sugar cookies.

But now soup is a go.

[Jeff Lebowski]

This is my FAVORITE creamy soup. It's from Mimi's Cafe:

Mimi's Corn Chowder (Yields 2 1/2 quarts)

4 tablespoons butter or margarine
3 cups frozen corn, thawed (I like to use white, sweet corn)
1 medium chopped onion (I like to use a white onion)
2 tablespoons sugar
3/4 cup celery, large dice
2 teaspoons salt
2 1/2 cups hot water (I like to use chicken broth)
1 pinch white pepper
2 cups raw potato, peeled and cut in 1/2" cubes (I like to use red potatoes)
3 tablespoons flour
1 quart Half & Half (I just use some 1% milk, or whatever I have)

On medium heat, melt butter, then simmer onion and celery for 5 minutes until soft, but not brown. Add water, potatoes, corn and seasonings. Cover and simmer for 30 minutes or until potatoes are barely tender. Whisk the flour into 1 cup of the Half & Half, and stir into the soup. Add the remaining 3 cups of Half & Half. Simmer for about 15 minutes until the soup has thickened to a creamy consistency. Correct the seasoning with additional salt and pepper if needed. In order to correct the consistency of the soup you may add a little milk to make it thinner. To make the soup thicker, simmer another 5-10 minutes. Bon Appetite!

Made this yesterday and everyone liked it. Simple and delicious.

[marsupial]

Here is an example:

I love baking cookies. I have failed every time I have tried to bake sugar cookies. I have used 3-4 different recipes off of the CUF and failed at every single one. Just something not right. (Usually dough is too sticky, I then add too much flower and cookies taste dry)

So this year...no sugar cookies.

But now soup is a go.

I have a hard time with sugar cookies too. I think part of the trick is to work with small batches and to keep the dough well-chilled. So I only work with a small amount of dough out of the fridge at a time.

[MartyFunkhouser]

Smoky tomato soup with maple-candied bacon

I made this for dinner tonight. It was amazing and not very difficult. I sadly was not able to find the piment d’Espelette and I'm sure it would have added to it, but it was amazing even without it. My bacon took longer to cook than the recipe says, but that just may be our crappy oven.

I'm even more excited to eat at Beast in a couple of weeks after trying this recipe from the chef.

http://www.foodandwine.com/recipes/smoky-tomato-soup-with-maple-candied-bacon

[Mrs. Funk]

Walk, run, bike, or canoe to your local grocery store to get ingredients for this soup.

And do it before the CUF Biggest Loser starts.

[Drunk Tank]

I made this for dinner tonight. It was amazing and not very difficult. I sadly was not able to find the piment d’Espelette and I'm sure it would have added to it, but it was amazing even without it. My bacon took longer to cook than the recipe says, but that just may be our crappy oven.

I'm even more excited to eat at Beast in a couple of weeks after trying this recipe from the chef.

http://www.foodandwine.com/recipes/s...-candied-bacon

I cant get the link to open....

also, I dont know what piment d’Espelette is, but it sounds like it would have put your soup over the top!

Edit... got the link to work...that looks really good. Did you eat it chilled?

[Mrs. Funk]

I cant get the link to open....

also, I dont know what piment d’Espelette is, but it sounds like it would have put your soup over the top!

It worked for me, but if you go to www.foodandwine.com and click on Recipes and Chefs and search for Naomi Pomeroy under Chefs, the recipe should come up second from the top.

[Babs]

I bet this would be really good with triscuits!

[Mrs. Funk]

I bet this would be really good with triscuits!

I like Triscuits and I like this soup, but never the twain shall meet.

[MarkGrace]

Sounds tasty.

[MartyFunkhouser]

I cant get the link to open....

also, I dont know what piment d’Espelette is, but it sounds like it would have put your soup over the top!

Edit... got the link to work...that looks really good. Did you eat it chilled?

We ate it warm as we were hungry and didn't want to take the time to chill it. After it cooled down and when I was putting it away a tried a little bit more. It tasted better as it cooled down. You could taste a lot more of the citrus flavor as it cooled. I'm looking forward to having the soup chilled tomorrow for lunch.

[HuskyFreeNorthwest]

Cream of Potato soup is always a hit at my house.

happyone your soup was once again a huge hit at my house. We had the MIL and FIL over tonight and everyone loved it. My kids had seconds and thirds and kept saying how great it was. Thanks!

[Mrs. Funk]

I made this tonight. Delicious! The root vegetables played nicely against the slight nuttiness and chewiness of the chickpeas. I didn't have harissa, so I used piment d'espelette to finish the dish.

[happyone]

I wanted to make some ox tail stew last week, until I saw the price of ox tails - $4.99/lb for what is essentally bones!

When I first learned to cook they were the price of hamburger.

Made regular beef stew instead