Spice
StewardshipPeaceIntergityCommunityEquality
I live about half way between Norfolk, VA and Raleigh, NC. I haven't been to either in a couple of years.
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What Soup Have You Had Recently?
- Thread starter Debater Slayer
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Wow - it woulld probably be easier to raise your own ...
Spice
StewardshipPeaceIntergityCommunityEquality
Subduction Zone
Veteran Member
I have seen goat at Winco and also there are Latino grocery stores that may have goat in my city and they usually have their own butcher shops.
Actually, just made a butternut squash/apple soup. Most tasty!
But my all-time favs are lobster bisque and cream of leek with Stilton.
But my all-time favs are lobster bisque and cream of leek with Stilton.
Perhaps for some, but I'm not a fan of legumes bigger than lentils. It's a texture thing.
I need to learn how to make decent cream soups. Maybe a nice cream of asparagus ...
Secret Chief
Veteran Member
Ooh yes.... lentil and chili soup.... another wife's special. Keeps you warm for about two days.
Actually, that's another one of my big-time favourites. I just love asparagus, especially in a crepe with Swiss or ementhal cheese, topped with a little roasted red pepper coulis! Also in soup, of course!
Making creamed soups is easy: just cook your about pound veg (usually with some onion) in chicken broth until tender, blend until smooth in a blender. Make a roux of 2 TBSP butter & flour. Add the pureed veg plus additional stock (up to 1 cup) if needed for a nice soup consistency and cook for 10 minutes on medium heat. Add some sour cream and a bit of lemon juice off the heat, season to taste with salt & pepper. Can't go wrong.
Now, you want to do it correctly, get correct amounts of ingredients from a recipe online.
I don't know why but I've never made a roux. That said, and given that you're using chicken broth, I wonder if schmaltz would work ...
Thanks.
InChrist
Free4ever
It’s been an unusually hot summer, so I just make my first soup recently since the weather has cooled off. I made bone broth from chicken and turkey bones I’ve had in the freezer, then added vegetables and herbs from the garden, then added rice. Usually add pasta, but had leftover rice to use.
I don’t think I can choose a favorite soup; there are so many good ones!
I don’t think I can choose a favorite soup; there are so many good ones!
Spice
StewardshipPeaceIntergityCommunityEquality
So with no legumes, how you generally get your protein as a vegetarian? Tofu?
No! Different sort of thing altogether. The roux is how you get a thicker-bodied soup, without the taste of uncooked flour. And it's easy: just melt 2 TBSP butter in a sauce pan on medium-low heat, sprinkle in 2 TBSP flour and stir constantly for 3-4 minutes until the roux is light coloured and a bit puffy. This light roux is for creamed soups and light sauces. For darker sauces and stews, just cook longer, either until is tan coloured, or even fairly dark -- but be careful not to burn! That's why you're doing it medium low.
I don't like the texture or the taste of tofu. My protein comes primarily from lentils and rice (which together create a complete protein), nuts, and cheeses.
Lentils are truly just about a miracle food!There's a lot of different types of lentils to be enjoyed.
Masoor, toor, urad, mung...
By the way, for vegetarians and vegans, a good vegetable stock works equally well. Just be sure it's home-made or low-sodium store-bought.
Spice
StewardshipPeaceIntergityCommunityEquality
When I make my potato soup I use evaporated milk instead of stock. It will drop and stick if added too early, though.
My neighbor uses instant potato flakes to thicken her stews. Those combined with evaporated milk should do a cream soup nicely.
I also puree my butternut squash with a bit of whole milk when making soup.
Spice
StewardshipPeaceIntergityCommunityEquality
I try to replace rice with lentils occasionally but it's a let down for me.
Subduction Zone
Veteran Member
This is not soup, but for a roux you could aways make some mac and cheese. You barely cook out the flour and then can add milk to make a basic bechamel sauce.
One of my favorite "soups" would be a Fried Chicken and Andouille Sausage Gumbo that I like to make. Not my recipe. It is that of Donald Link the owner of a few restaurants in Louisiana. I usually make it some time after cooking a turkey since I will have a ton of turkey broth after I do that. But I am sure you could use store bought chicken broth as well:
This one recipe was so good that I bout the book. And this roux is cooked for a very long time. A lot of stirring is involved and you do not stop until it is the color of dark chocolate.