Stole the skillet Stole the lead Stole a lotta' balls made a' Pesach bread Stole the chicken Outta' the soup Stole a pot and made a lotta' chicken soup!
Vegetarian vegetable...bluh bluh bluh bluh-able.
Posted by Fat Cramer on :
Squash, apple, onion, ginger puts me on a soup binger.
Posted by Karl Earl Nick Tain on :
sausage corn chowder makes me cheer louder
Posted by Cobalt Kid on :
I love soup but my onion allergy now limits my soup-intake in an awful way.
Still can enjoy some homemade ones without onions, especially my favorite: New England Clam Chowder!
Posted by Fanfic Lady on :
I love New England Clam Chowder, too, Cobie, especially when it's nice and thick and piping hot. Posted by Karl Earl Nick Tain on :
yum! the real deal! I made sure to have some every day on my Connecticut trip last March. Up here... no. ain't the same.
Posted by dedman on :
I'm a big fan of Minestrone
Posted by Karl Earl Nick Tain on :
An Italian restaurant I used to work at made the best Minestrone in the universe! kinda ruined it for me afterward; nothing else measures up.
we also had great escarole soup, Italian bean, and of course... pasta fagiole!
Posted by cleome on :
I've got a pot of Albondigas soup bubbling on the stove right now! It should be ready in an hour.
Warm tortillas and cold beer on the side, of course! Posted by future king on :
... please sir, can I have some more??
Posted by Chief Lardy on :
This thread has a fly in it. REFUND!!!
Posted by Fanfic Lady on :
They're you go, Lardy:
Posted by Set on :
Just had mulligatawny soup at the local Indian place. Yum. Warm inside on a cold blustery day!
And, wow, it's nothing like the traditional version I linked to! It's a lentil soup, no meat, and tastes kind of like split pea soup, without the ham (or ridiculous amounts of salt usually found in split pea soup).
Posted by future king on :
On a somewhat similar subject I make one mean minestrone soup! Mmmmmmm-mmm!!
Posted by cleome45 on :
quote:Originally posted by Chief Lardy: This thread has a fly in it. REFUND!!!
Zip up or button fly?
Either way, it's gotta' smart. Posted by cleome45 on :
In other news, I fixed Gazpacho yesterday, and now I'm enjoying the leftovers.
I think "Gazpacho" is Spanish for "godhead."
Posted by future king on :
I'll take classic chicken noodle any day of the week .... whether I'm sick or not! Posted by Invisible Brainiac on :
My grandma taught me a mean cream of squash recipe. I use very little cream, though, to make it more healthy and guiltless.
Do stews count as soup too?
Posted by SharkLad on :
Posted by Emily Sivana on :
Sharkfin soup is considered a delicacy in China. I didn't eat that, but we did have a fish from the Heavenly Lake.
Posted by dedman on :
I've recently become a fan of Black Bean soup
Posted by Dev - Em on :
Had some Cabbage and some Cream of Broccoli today.
Posted by future king on :
Today I'm feeling like I could use some homemade chicken soup. *cough* Posted by Fat Cramer on :
The only soup I make in the summer is gazpacho.
There used to be a restaurant in Montreal that made a cold cherry soup. Never seen that anywhere else.
Posted by MLLASH Siegel on :
Cobie has an onion allergy? Oh, I would just DIE. Likely from mass onion consumption because I love 'em.
My fave soup of choice recently seems to be Italian Wedding.
Posted by dedman on :
Yeah Lash, thats a really good soup too.
Posted by future king on :
It's not exactly soup, but I really enjoy a nice hot bowl of chili on a cold day.
Posted by Legion Tracker on :
Talk about a cock-and-bull story...
Posted by lancesrealm on :
I made some broccoli and cheese soup a few months ago. It turned out great!
Posted by future king on :
Broccoli and Cheese soup is one of my absolute favourites soups of all time! That and fresh baked bread ... mmmm-mmmm!!!! Posted by Dev - Em on :
Had some of Max and Erma's Tortilla Soup (described on their menu as) Our secret recipe chicken cheese soup with a spicy kick, topped with cheddar, Monterey Jack & freshly made tortilla strips.
Soooooooo good.
Posted by Invisible Brainiac on :
Tried my first goulash the other day. Loved the flavor!
Posted by lancesrealm on :
FK, I made the same soup a month or so after the fisrt batch - and it turned out awful. I used a different brand of broccoli, which I suppose made all the difference. I won't use that brand again!
Posted by Invisible Brainiac on :
I once tried to make a potato-broccoli soup. Used too much lemon juice though - I keep forgetting that when a recipe calls for juice, it usually means 1/2 juice and 1/2 water.
I have more success with my grandma's Cream of Squash recipe. Squash with potatoes, bell peppers, onions, carrots and radish - healthy goodness.
Posted by future king on :
A cheap and easy version is to mix Sun Bird Egg Drop soup mix with an egg according to the instructions. While it's heating up, rip up a hot dog roll or piece of bread and toss it in a bowl with some soy sauce, before pouring the soup in. The soy sauce spices it up, and the bread adds some 'body' to it.
Posted by cleome45 on :
Posted by cleome45 on :
quote:Originally posted by Invisible Brainiac: Batchoy from the Philippines!
quote:Originally posted by Invisible Brainiac: Batchoy from the Philippines!
Recipe, please!
Here you go, cleome
La Paz Batchoy Ingredients:
300 grams pork kidney 1/4 kilo pork Lapay (spleen) 1/4 kilo pork tenderloin 200 grams pork liver 1 tablespoon ginger, cut into fine strips 1 head garlic, minced 1 medium onion, minced 5 cups water (or chicken broth if you use chicken meat) salt and pepper to taste 3 tablespoons patis 200 g. fresh miki, washed for toppings: spring onions, chopped toasted garlic (fried separately) 1/2 cup pork cracklings or chicharon, pounded to your preference whole raw egg for each bowl serving
La Paz Batchoy Cooking Instructions:
In a large pot, pour in 10-12 c. of stock (from boiled beef and pork bones) and add all broth ingredients and bring to a boil. Reduce heat and blanch shrimp until cooked. Remove shrimp from the pot, remove shell and head each shrimp, set aside. Add in pork, chicken and liver in the pot, let simmer for 20–25 minutes or until pork, chicken and liver are tender add more stock if necessary. Remove pork, chicken and liver from the pot, drain and let cool. Continue simmering the broth in low heat until ready to serve, season with salt to taste. Slice the pork, chicken and liver into thin strips and set aside. Place noodles in serving bowl and pour strained boiling stock over the noodles. Top with pork, chicken, liver, shrimp. Garnish with chicharon, spring onion and fried garlic. Serve immediately.
Grabbed it from here . You could substitute most of the meat items for something else, if they're not available. I suggest shrimp, chicken and pork.
Posted by Invisible Brainiac on :
BATCHOY INGREDIENTS 1 head garlic, crushed 2 medium-size onions, sliced 1/2 kilo pork, sliced into strips 1/4 kilo pork liver, sliced into strips 1 green papaya, sliced into strips 1 finger pepper 2 packs misua noodles cooking oil 4 cups water sugar to taste pepper to taste 2 tbsps. fish sauce
BATCHOY PROCEDURE 1. Heat oil and saute garlic, onion and pork. Saute for 5 to 10 minutes. 2. Add water and all the other ingredients except the misua noodles. 3. Season with sugar, pepper and fish sauce according to taste. Allow to simmer until cooked. 4. Add the misua noodles and continue to simmer for 5 minutes
Truthfully, I think only the pork, noodles, fish sauce, and broth are truly essential. There are as many variations of that recipe as there are islands in the Philippines Posted by future king on :
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