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Soup

Discussion in 'BBS Hangout' started by Buck Turgidson, Nov 20, 2017.

  1. Xerobull

    Xerobull Contributing Member
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    As the whitest guy on this forum, i can honestly say that good Phở beats any grandma's or mamma's soup any day of the week. Mmmmm...gonna have to get me some tonight. Some Phở, too.
     
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  2. eric.81

    eric.81 Contributing Member

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    I love all soups/stews/chilis. But my favorite is probably my classic chicken noodle soup. We make stock every time we cook a whole bird, so I keep some handy in the freezer.

    • Sear some chicken thighs and a breast in a stock pot, remove once they have a nice golden brown color.
    • In same same pot, throw in some fresh garlic, onions, celery, and carrot and allow them sweat down in the chicken fat. Cut the celery and carrots with a mandolin so thy're thin and consistently sized.
    • Add enough homemade stock to almost cover your veggies, then add 1/2 cup of dry white wine and the juice of a whole lemon.
    • Add the seared chicken back in the liquid once it gets a little simmer going and poach them until tender.
    • Remove the cooked chicken pieces and shred/chop them before adding back into the soup.
    • Season with fresh thyme and salt and pepper to taste.
    • Cook some egg noodles to al dente in a separate pot and add them to each bowl when you serve (keeps them from disintegrating in pot of hot soup).
    • Serve with a lemon wedge and a crusty piece of warm french bread.
    It's maybe 20 minutes of work, 45 minutes of simmering. Delicious.
     
  3. the shark

    the shark Member

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    Eric will definitely try this recipe. Thanks!!
     
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  4. the shark

    the shark Member

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    Buck would love to try your tortilla recipe. That is if you're willing to share it?
     
  5. B-Bob

    B-Bob my celli weighs a ton
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    I make a mean escarole and sausage soup that's perfect for winter. Can't wait to start making that one again. Lots of red pepper and chicken broth base.
     
  6. justtxyank

    justtxyank Contributing Member

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    Gumbo is life.
     
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  7. Harrisment

    Harrisment i had suffice

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    I made Tom Yum once. Didn't turn out that great.

    I love all kinds of soups/stews, but Chili is the only thing I make every year. I never work off a recipe, just throw stuff in there.. So sometimes it's amazing, and sometimes it is lacking.
     
  8. Buck Turgidson

    Buck Turgidson Mineshaft Enthusiast

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    I make a mean tomato-basil cream style (ala La Madeline) a few times a year, since I have the tomatoes and basil. I used to make a mean crab or crawfish bisque when I lived in Houston, actually made a lot of seafood soups (cioppino & bouillabase) since I had easy access to fishmongers. Now I have to drive a ways. Quality Seafood (and Central Market) in Austin are pretty good, my favorite place though is Groomer's in SA. It's just awesome.

    @cardpire @VooDooPope @the shark I'll post it when I can get a copy of my mom's, I just go by sight and memory but I'd like to get yall some actual measurements & whatnot.

    Moms made a b!tchin' broccoli-cheese (it had pureed cauliflower in it too) soup for my grandmother today. They were reading my mind I guess...post thread...boom, I have homemade soup.

    @B-Bob How similar/different is it to that spinach-sausage recipe I posted earlier? I like escarole.

    ETA: Tortilla Soup brethren: SAVE YOUR TURKEY CARCASS for stock making purposes
     
    #28 Buck Turgidson, Nov 20, 2017
    Last edited: Nov 22, 2017
  9. Buck Turgidson

    Buck Turgidson Mineshaft Enthusiast

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  10. Invisible Fan

    Invisible Fan Insider Newsletter™ 2X Diamond Member

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    Shark fin soup, the real kind

    I bet Yao Ming blew up because he secretly drinks it by the gallon.
     
  11. Buck Turgidson

    Buck Turgidson Mineshaft Enthusiast

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    With a side of tiger penis, eaten with an ivory spoon, while drinking from a rhinoceros horn goblet.

    **** that ****.
     
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  12. Invisible Fan

    Invisible Fan Insider Newsletter™ 2X Diamond Member

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    Nothing like platypus breast milk to wash it down.
     
  13. cebu

    cebu Member

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    Chicken soup:

    Ginger
    Chicken
    Onion
    Lemongrass
    Bay leaves
    Celery

    Optional: glass noodles
     
  14. what

    what Member

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    Onion soup. Simple ingredients, and easy to make.
     
  15. Buck Turgidson

    Buck Turgidson Mineshaft Enthusiast

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    Platypus? I figured you'd be all over the Dodo egg omelette.

    Stop eating endangered/threatened species, dammit. Sea turtle is delicious, swordfish is delicious, I'm sure Orangutan testicles are too, but you'd have to ask a Chinese person.
     
  16. Invisible Fan

    Invisible Fan Insider Newsletter™ 2X Diamond Member

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    I can vouch for swordfish steaks. Get it while it lasts.

    Don't judge me. Spanish and French love weird food too.
     
  17. mick fry

    mick fry Member

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  18. KingCheetah

    KingCheetah Contributing Member

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    Started my first big pot of 'eternal stew' for the season this week (actually soup) - started with classic chicken noodle.
     
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  19. Buck Turgidson

    Buck Turgidson Mineshaft Enthusiast

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    Oh I'll absolutely judge you.
     
  20. Roscoe Arbuckle

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    Gumbo? I got ya covered. A cajun friend of mine introduced me to Kary's Roux decades ago and it makes everything a piece of cake.

    First, get your large pot and fill with 2/3 water. Boil, and then add half of oil on top of the jar and 1/2 the roux of Kary's and stir until completely disolved. Simmer for 30 minutes and add a bunch of cajun seasoning and salt until it is to your liking. After that, I either throw in a rotisserie bird from HEB (torn up, obviously) and some andouille, or I throw in some shrimp & lump crab meat. Then I simmer for another hour. This'll make almost 3 quarts, but it freezes incredibly well.
     
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