petitepedal ★ Posted January 10, 2021 Share #1 Posted January 10, 2021 The Splended Table ...is talking soup..they are starting with Chicken Soup..but moving on to all soups...Not sure of the name of the guest and their book about Soup (If it pops up while I am writing this I will toss it in.) I don't do a lot of soup..I am terrible at making it...at least like chicken or beef stew..cos...as a kid..my mom just tossed the bones and meat in a pot with seasoning and "presto" soup...Some of my soups are pretty blah...I would like to make more. "Jen Lewis The Chicken Soup Manifesto" <----the answer to who is the guest today.... Okay My other challenge is soup makes sooooooo much....I use to make a simple soup called "Spanish Hamburger Soup" out of one of my "cooking for one or two" kinda cookbooks... That was nice...2 to 4 servings..ALL I need. I have a little butternut squash...and I have coconut milk...hmmmm maybe I should make soup. Do you have a favorite soup? or Soup recipe? 1 Link to comment Share on other sites More sharing options...
Popular Post Longjohn ★ Posted January 10, 2021 Popular Post Share #2 Posted January 10, 2021 I just made some cluck a doodle soup. Esther hasn’t eaten anything all day so I made her some soup. I can usually get her to eat soup. 2 2 2 Link to comment Share on other sites More sharing options...
MoseySusan Posted January 10, 2021 Share #3 Posted January 10, 2021 I have split pea on the menu this week, which means bakery bread, too. I put a bag of cleaned and rinsed split peas into the crockpot with chopped half an onion, two potatoes, two carrots, a clove of garlic, salt and pepper. Add water an inch above and cook on low all day. A couple of hours before dinner time, I add a pound of kielbasa or smoked beef sausage and a handful of chopped parsley and continue cooking. 1 2 Link to comment Share on other sites More sharing options...
Ralphie ★ Posted January 10, 2021 Share #4 Posted January 10, 2021 Ooh, thanks for the reminder that there is a small serving of prime rib soup left that needs to be eaten. OK, this is snot a very healthy thing to eat after seeing it refrigerated. 1 Link to comment Share on other sites More sharing options...
Airehead Posted January 10, 2021 Share #5 Posted January 10, 2021 I have navy bean and ham soup on the menu for next week. I really like soup. I make it and freeze half immediately for soups that freeze well. Then eat that a month or two later. 1 Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted January 10, 2021 Share #6 Posted January 10, 2021 I like soup. I find it very easy to make. Chunky stuff, flavors, and a liquid. NYE we ordered Peking Duck for dinner. The restaurant added the duck carcass with the order. I’d feel guilty throwing a gift like that out so I googled some duck soup recipes. I made stock with the bones, quartered onion, celery rib, bay leaf, salt and peppercorns. Cooked down and picked the bones for meat. Refrigerated that overnight and then sautéed an onion, celery, garlic and minced ginger. Added chopped carrots, bok choy, stock, soy sauce (1 Tblsp) fish sauce, Thai chiles, sesame oil, firm tofu and shiitake mushrooms and cooked to soften vegetables. Very good for my first attempt. I pressure canned 4 pints to enjoy later. On Christmas, I made a clam chowdah with steamed clams, the broth, onion, potatoes, bacon and cream. That was excellent too. My Dad who is considered the king of chowdah by my cousins in Massachusetts would have approved. 1 Link to comment Share on other sites More sharing options...
Longjohn ★ Posted January 10, 2021 Share #7 Posted January 10, 2021 26 minutes ago, Philander Seabury said: Ooh, thanks for the reminder that there is a small serving of prime rib soup left that needs to be eaten. OK, this is snot a very healthy thing to eat after seeing it refrigerated. You did pick all the fat off the soup before you heated it didn’t you? Link to comment Share on other sites More sharing options...
Dirtyhip Posted January 11, 2021 Share #8 Posted January 11, 2021 We bought a whole chicken. I butchered it, froze the thighs, legs and breast meat. I tossed the rest in the insta pot with seasoning, and water. The pot has been set for 45 minutes. When it is done, I will pull the meat, toss the bones, skim the fat, and return all to the pot and cook some potato, celery, carrot and onion. Simple and easy. One chicken makes us a bunch of meals. No waste. If I didn';t care so much about my health, I would consider pulling the skin and deep fry it. Link to comment Share on other sites More sharing options...
Ralphie ★ Posted January 11, 2021 Share #9 Posted January 11, 2021 16 minutes ago, Longjohn said: You did pick all the fat off the soup before you heated it didn’t you? Yes. That was horrifying and it makes me happy that I cook mostly vegetarian. My wife however is more devoted to carnivorism and she does the bulk of the cooking. Link to comment Share on other sites More sharing options...
Longjohn ★ Posted January 11, 2021 Share #10 Posted January 11, 2021 2 minutes ago, Philander Seabury said: Yes. That was horrifying and it makes me happy that I cook mostly vegetarian. My wife however is more devoted to carnivorism and she does the bulk of the cooking. My mom used to make soup and refrigerate it so she could easily remove the fat. She was way ahead of her time. Some things she served the first meal hot and then she removed the fat from the leftovers after they had been refrigerated. Link to comment Share on other sites More sharing options...
Ralphie ★ Posted January 11, 2021 Share #11 Posted January 11, 2021 1 minute ago, Longjohn said: My mom used to make soup and refrigerate it so she could easily remove the fat. She was way ahead of her time. Some things she served the first meal hot and then she removed the fat from the leftovers after they had been refrigerated. It is a very good separation process! Reminds me of ice beer. 1 Link to comment Share on other sites More sharing options...
Longjohn ★ Posted January 11, 2021 Share #12 Posted January 11, 2021 1 minute ago, Philander Seabury said: It is a very good separation process! Reminds me of ice beer. Ice beer was my go to everyday beer before my heart attack. Now it’s Coors light Natural light. 😬😢 Link to comment Share on other sites More sharing options...
Ralphie ★ Posted January 11, 2021 Share #13 Posted January 11, 2021 Just now, Longjohn said: Ice beer was my go to everyday beer before my heart attack. Now it’s Coors light Natural light. 😬😢 I went through a Natural Light phase long ago. Yuengling Light still has a place in the rotation when I am feeling cheap and fat. 1 Link to comment Share on other sites More sharing options...
Longjohn ★ Posted January 11, 2021 Share #14 Posted January 11, 2021 My PCP added a bunch of specialists to the list of doctors I have now. Nobody mentioned alcohol but I figured it would be a good ideer to cut back. Link to comment Share on other sites More sharing options...
Kirby Posted January 11, 2021 Share #15 Posted January 11, 2021 My favorites are shredded chicken and rice and corn chowder. My recipe is simple - I go to the deli next to town hall and ask for either a large or small. 1 Link to comment Share on other sites More sharing options...
Longjohn ★ Posted January 11, 2021 Share #16 Posted January 11, 2021 Just now, Kirby said: My favorites are shredded chicken and rice and corn chowder. My recipe is simple - I go to the deli next to town hall and ask for either a large or small. What’s wrong with just buying it at the gas station? 1 Link to comment Share on other sites More sharing options...
shootingstar Posted January 11, 2021 Share #17 Posted January 11, 2021 For butternut squash soup, I make a veggie or chicken broth using a bouillon cube first. I saute finely minced /smash ginger root, a small white /yellow onion (not much) with cubed squash and either 1 pear or apple. Then I pour in broth after 5 min. of sautee the squash and seasonings together. Simmer until soft. Use an immersion blender to puree. You could try sautee some curry paste for a change. That would go well with coconut milk. I serve it with a dollop of plain yogurt ...for flair, garnish with a fresh herb...dill or basil. Link to comment Share on other sites More sharing options...
shootingstar Posted January 11, 2021 Share #18 Posted January 11, 2021 You could also try tomato egg drop soup which is Asian-influenced. WIth any clear broth, add in sliced tomatoes. Can also add in some drained/cooked noodles. 5 min. before taking off stove heat, whip up 1 egg and pour into hot soup. Stir around and the egg will naturally shred/auto-cook. Voila...that's your supper. Link to comment Share on other sites More sharing options...
Longjohn ★ Posted January 11, 2021 Share #19 Posted January 11, 2021 41 minutes ago, Dirtyhip said: We bought a whole chicken. I butchered it, froze the thighs, legs and breast meat. If times get tough I could probably do that with some of my yard chickens. If whoever owns them notices them missing they will just figure predators got them. Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted January 11, 2021 Share #20 Posted January 11, 2021 2 minutes ago, Longjohn said: If times get tough I could probably do that with some of my yard chickens. If whoever owns them notices them missing they will just figure predators got them. And they would be correct! 2 1 Link to comment Share on other sites More sharing options...
ChrisL Posted January 11, 2021 Share #21 Posted January 11, 2021 I make a soup 1X a week on average. My mom’s meatball soup is a family favorite, I make a mean pea soup, a version of Pho but with saifun instead of rice noodle, minestrone, chicken, beef barley.... Yeah I do a lot of soup. Link to comment Share on other sites More sharing options...
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