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Nov 16, 2017
Any awesome soup recipes to share?
With the weather turning colder and it being Stovetop Cooking Week, figured I ask my fellow community members - any recipes or tips for some great soups at this time of the year?
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I've been meaning to write down this recipe for a Harty spicy tomato / bellpepper soup I made a few days ago. So this would be a perfect opportunity :)
Soup is one of my favorite things to make. You can put anything in it that you've got lying around and it'll be good. As long as you don't go overboard on spice, It's hard to mess up soup you can always add spice to taste towards the end.
What went in my soup :
Smoked paprika powder
Good amount of Worcestershire saus
Grilled bellpeppers on oil (in a jar)
A can of diced tomatoes
Some kind of jerk spice I have laying around
And salt and pepper to taste.
Quantities depending on what you have left over ;)
Cut the chorizo sausage, onion and bellpeppers in chunks. Saute those in that order. Throw in some finely chopped garlic and leek, smoked paprika powder and some grilled bellpeppers on oil out of a jar (you can make your own, but damn it's a hassle and for soup it doesn't matter much.). Add Worcestershire saus.
Throw in the spices, the tomato paste and the canned tomatoes (again, use fresh if you want, but hassle + more expensive + in soup you won't taste the difference.)
Add stock and let simmer for a good amount of time (30 minutes or so.) if you have any old bread left over, rip it to pieces and pour the soup over it. So good!
Here's another recipe I came up with a few years ago:
Soup there it is!
This is the best time of year to buy larger cuts of protein and use the entire thing. My favorite right now and one of the best budget options (especially if you're cooking for two) is a whole chicken. Butcher the legs off and make a simple braise flavored with tomato and serve it with polenta, roast the breasts and slice them with a coconut milk thai curry and some rice & then oven roast the bones to make a deep and flavorful chicken stock...
Take that stock, dice some root vegetables (celery root, carrot, parsnip, rutabaga), add some leftover shredded chicken, some hearty aromatics (garlic, parsley or thyme) and let that all simmer together for 20 minutes until the vegetables are tender. From there you can take it wherever you want! I like making dumplings and adding them to that fortified broth for a super simple chicken and dumplings. 3+ meals out of one bird, and depending on how you would make those braised legs or that Thai curry those could be "soup" too! All some of my favorites that my girlfriend and I definitely enjoy at home this time of year...
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Yeah! I'd just drizzle some neutral oil on the bones, roast it at 400 degrees until beautiful color, and use any drippings you have. Cover those roasted bones with water and simmer slowly until it's at the flavor you'd like!
I never roasted the bones before, but makes sense now I think about it. Will be doing that next time! Thanks :)
Knöphla Soup (my iteration of a family recipe, using Vichyssoise as the base)
Yields 3 quarts
1.5 pounds leeks, white and light green part only 1.5 pounds starchy potatoes, peeled (but I never peel them) 2 oz butter 9 cups chicken stock 16 oz heavy cream Salt and pepper to taste
Cut the leeks off at the light green part. Remove the root end, slice in half lengthwise, and cut into thin slices. Soak in a bowl of cold water and swish around to remove the grit between the layers.
In a pot to hold the soup, sweat leeks in butter without letting them brown.
Cut the potatoes into thin slices. Add the stock and potatoes, bring to boil, and simmer until vegetables are tender.
Put into a blender and blend to a smooth consistency. Hot liquid expands in a blender so be careful. I usually have to do it in a few batches. Add more stock if the soup is too thick.
From here you can chill the soup, season, add the cream, season to taste again, and eat with garnished with chives. Cold. That’s how the French rock it. It’s pretty good like this, but also just as good served hot.
When I use it for my Knöphla Soup base I add the cream/dairy after it has blended, return to a pot and heat, boil knöphla in a separate pot, and add the knöphla to the Vichyssoise when they are done.
1.5 cups flour
1/2 tsp baking powder (can increase to about 1 tsp for lighter dumplings)
1 egg, beaten
5 to 6 tbsp whole milk
1/2 tsp salt
Combine all to make a stiff dough, adjusting flour or milk until proper consistency. It should feel similar to pasta dough.
Divide into a few pieces and roll into a 1/2 inch diameter rope. Cut into about 1/4 inch pieces. Toss gently in a bowl of flour to keep separate.
In salted boiling water, cook knöphla for 8-10 minutes. They will float when done, but I usually let them cook a little longer. Drain. Add it blended, warm Vichyssoise soup.
Two of my favorite soups combined into one.
Split Pea Soup
Serves 50 (12.5)
4 pound split peas (1 pound) 3 gallons chicken stock (3 quarts) 1 ham bone with meat on it (or smoked pork shank with additional diced ham meat) 1 pound small diced onions (1/4 pound) 1 pound small diced celery (1/4 pound) 1 pound small diced carrots (1/4 pound)
In a stock pot add the split peas, ham, and stock and cook until peas are 3/4 way done (starting to lose shape and breakdown).
Meanwhile, sweat the vegetables in butter over low heat until mostly tender. Remove ham bone and add vegetables to soup when peas are 3/4 way done.
Cook until vegetables are tender and peas are creamy. Small dice ham from ham bone and add to soup. Season with salt and pepper. Eat with oyster or Goldfish crackers, if desired.
This is obviously a huge batch. It was my recipe from culinary school. I make it based off of 1 pound of split peas, mostly because that is the size of the bag of split peas. Then it serves more like 12.5 people (such proportions are in the parenthesis after each ingredient). Leftovers are good.
My wife makes a mean vegetable soup. Gonna dig up the recipe right now.. Stay tuned.
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