In this thread ralph124c claimed that broccoli doesn’t belong in soup. Then aruvqan stated “IMHO the only thing that doesnt go into soup is bologna …”
Well, now I feel challenged to make some kind of bologna and broccoli soup . . . I’m thinking something with maybe potatoes, crushed tomatoes and minced bell peppers.
Does anyone have a “real” recipe for soup containing bologna and broccoli? Or care to invent one?
There’s plenty of recipes out there for broccoli and ham soup. You should be able to just substitute the bologna for ham on a 1:1 basis.
Make sure it’s a high-grade bologna–one with less than 40% lips and assholes.
Cream of broccoli and bologna soup. Not a bad idea.
No doubt.
I disagree. I think it should just have pork or beef byproducts of any kind.
Absolutely
OK, I stole a recipe off the internet, and substituted a few ingredients. The next time I run out of food, I’ll brew up a batch and post a picture. I’m a little suspicious of the bringing the milk to a boil, but what the hell. Also add the garlic before the onions are done so that the garlic is cooked a bit before the onions are translucent. Hot dogs will be much more aesthetic than baloney.
Cream of Broccoli and Baloney Soup
Ingredients
* 1 Large Onion chopped
* 4 cloves minced garlic
* 3 tablespoon Butter
* 1/4 cup All purpose flour
* 1 teaspoon Mustard dry
* 1/2 teaspoon Dried thyme crushed
* 1/8 teaspoon Pepper
* 2 cups Milk
* 2 cups Chicken stock
* 2 cups fresh Broccoli, finely chopped
* 1 1/2 cups chopped baloney or hot dogs
Preparation
In a saucepan cook the onion in butter till tender but not brown. Add garlic and cook another couple of minutes. Stir in flour, mustard, thyme, and pepper. Add milk and chicken broth all at once. Cook and stir over medium high heat till thickened and bubbly. Stir broccoli and baloney into saucepan. Return to boiling. Reduce heat; simmer for 4 - 6 minutes more or till broccoli is tender and the soup is heated through, stirring occasionally.
Correction: Add garlic both before and after. Cooked and raw garlic have different flavors, and both are good.
I think I would puree the hell out of the lunchmeat, and just puree the stuffing out of the broccoli. For some reason, just bits of bologna floating around in a soup doesn’t sound good to me, and I love soup. Hrm…peanut butter and balogna soup…getting ideas now…roasted carrots, maybe? Hrm…
Perhaps get one large hunk of bologna and sear on on all sides, cube it and add it to whatever broccoli soup you make.
That way you don’t have all these weird slices floating around in your soup.
Trail bologna sounds even better. Panache45, you know what that is; get thee to some Troyer’s.