IM NOT SOUPED [FOOD RELATED]
grandpa_shig
5,799 Posts
alright fellers its time to "spread my wings". im getting tired of pho. so plaese to rep some delicious soups for this cold LA winter. im square with all the asian soups, hip me to some callaloo or some gazpacho or something different. but tasty. yes plaese.
Comments
New Mexico Green Chile Stew.....beyond good.
Caldo de Camarones.....get a side of rice and some good bread.
DAMN!!!! that sounds good.
ive had a green mole soup at the oaxacan spot in town. pretty good!
i need something hearty for this winter.
anyways, its more of a medicinal thing. i remember kqed radio did like a expose on it or something which was kinda awesome. im sure they went into it more in depth but its basically all them chinese herbs and wood chips n shit cores and ends of veggies neckbones etc. simmered all day long. i kinda like it, it tastes like ass and weird animal parts like ballnuts and spleens or whatevers but it tastes healthy. and i get it FREE!
It's an acquired taste. I prefer a hearty vegetable/minestrone any day though.
Real talk on soups is Chili or Gumbo or Stew + Bread/crackers is an unstoppable combo.
Yes, this is a soup made in the winter time. My mom makes it, it smells gnarls but all the gingseng and herbs (not FDA approved at all) are pretty "refreshing"
I will have to try it sometime. Classic nio ro mien (beef noodle soup) has a bit of oil floating around on the top. Can't beat the thick noodle and cilantro and oh my. Okay sorry I am passionate about good soup.
yes, agreed. but theres so much oil in the soup that it basically insulates all the heat and that shit is so oily it stays boiling hot for like a half hour.
I love me some soup, second only to sandwiches and both of which are awesome with a touch of bacon in almost all cases.
Here are some of my favorites and probably very common choices:
Potato Cheddar With BACON
Mulligatawny soup
Moroccan lentil soup
Tuscan White Bean Soup
Corn Chowder With Bacon
Avgolemono Greek Chicken Soup
Thai Coconut / Pumpkin Soup
Butternut Ginger / or Curry
French Onion with a big ol' piece of bread w/ melted mozzarella
Tortilla Soup
Broccoli Cheddar soup
Turkey Noodle
Potato Leek
Beer Cheese Soup
Roasted Red Pepper
Cream of Cauliflower, Asparagus, Celery
Tomato Bisque ( also Lobster and Smoked Salmon are good at times)
Cuban Black Bean ( must have swirl of sour cream )
Chicken and Wild Rice
Hangover Soup ( basically greens boiled, flavored and pulverized )
The possibilities are truly endless and a lot of these are really easy to make....especially stews and chowders. A good size pot can last 2-3 people 3-4 days.
Good Bread is a must. Damn, Now I'm craving.
Somehow i am dying for soup and isn't even 7 a.m.- so, thanks.
Adding two faves here:
Italian Wedding Soup, with a hunk of old bread.
Cream of Mushroom. I get a can of the campell's, add a little milk and let is warm while i season and roast up a bunch of mushrooms on the side. When both are done i mix together, throw in a bread bowl and call it a day.
Bread bowl appreciation post.
I am opening up a soup cafe. It will be called The Brothel???.
DEAL.
It's tomato and peanut based, and spicy as hell. Good stuff, but be careful with those peppers???the first time I made it it was the hottest thing I'd ever eaten.
^^^ FOR REALZ? tiiiight
I've wanted to open a small cafe with a limited menu (mainly soups and sandwiches) for a while now, but i don't get to stowe enough cash away at the moment to even look at it as a possibility. Retirement venture perhaps. Or maybe i'll be on some Philly street corner with a cart one of these winters.
need to have veg or chicken stock and basmati rice already cooked when you start this
fry garlic and onion in a half a teaspoon of ghee and veg oil, add celery. add tumeric and get everything coated. turn down and cover. when celery at a consistency you like (soft? crunchy?) add rice and stir til well coated. add stock and stir well.
serve with chopped parsley on top and lemon slices on the side.
I make the Chinaman soups a few times each winter. I pee like crazy each time though because I end up drinking way too much, plus it's very liquidy. I generally use chicken bones or pork neck bones.
Ultimate fav though is lobster bisque, or bisque of all varieties. It is hard to get that quantity of shells though to make at home. I've only done it at work.
I've been to the soup nazi a few times this month. Some flavours are great, others are average.