i’m sooo hungry now… <looks in the kitchen for soup…>
Plus soup is good for you! It’s filling (all that liquid) without being overly fattening.
Eat up.
Granted, the canned stuff can be sorta high in sodium.
I clicked onto this thread thinking it was for fans of “Talk Soup.” Ah, well. For what it’s worth, I’m a tomato-with-LOTS-of-crackers fan.
Patty
Just what exactly would you do? I live in West Philly. Which cart? 
As for my favorites, there is a cart that make the best Won Ton soup with noodles, pork and vegetables along side the Won Tons.
I like to cook chili. Its the only way I get the right spice level. I eat with a box of crackers, no spoon required.
I have this mix of a garden soup with bowtie pasta that I love.
I will eat any soup called bisque, shrimp, crab, salmon, whatever I’ll lick the bowl clean.
A good split pea with ham with a few croutons for crunch, a thick tomato soup spice up with some BAM! with my grilled cheese sandwich, a cream of chicken corn to start off my chinese feast, my momma’s pastafazool cooked with keilbasa to show off that Austrian influence.
I am Verrain and I am definitely a soupaholic.
Me too!
I don’t make soup often, but when I do, I love to make it from scratch. You know, like they used to make it the Good Old Days[sup]TM[/sup].
Making soup takes about a day. I start with onions, meat (usually beef), bones, a whole chicken, a full clove of garlic (unpeeled), carrots, turnip, celery, add a couple pinches of salt and a couple of black pepercorns, a couple of bay leaves and a couple of cloves. Usually I also add herbs, fresh is available, or dry. Most times, I end up using dry herbs, and use marjoram, thyme, basil, dill, oregano, and parsley.
Then add a whole lot of water. I’m talking 12 or more cups, enoug to completely cover everything. Heat on medium-low. When the surface starts to simmer, add cold water. This will lift the scum to the surface. Use a spoon and scoop it out. Repeat until no scum creates on the surface. Good. Now let simmer on low (the surface must barely tremble) for 4 to 6 hours. Yup. That’s how long it takes to fully get the flavours out of the meats and vegetables.
After watching a couple of movies (pausing frequently to go and have a look at the broth, adding water as needed and spooning the fat off the surface), times come to clarify the broth. Add some chopped up some leeks and a couple of slightly beaten egg whites. DO NOT stir. Keep the heat low and thread gently around the pot.Let the whole thing cook for a little while, maybe 5-20 minutes, until the eggs on top harden through. What that did is trap the little particles and bits and herbs and such.Then you come to the point at which you will need either help or really good coordination/luck. Strain the broth through a big sieve lined with cheesecloth. If you have done this before, you will know why I said it’s better to have help.
Marvelous! We have consommé! Put about half aside to cool and then refrigirate. Once cold, the gelatin in the bones will make the whole thing solidify, making spooning off what little fat remains incredibly easy. I like to have plain consommé once in a while, and since the whole project is just sooooo involved, I always indulge myself.
However, since we are talking about soup, we will focus our attention on the other half of the broth, which is still very hot. Put in a clean pan and keep warm. You can use the meat or the chicken in the soup, but a lot of it will not have much flavour left in. The veggies probably don’t have any flavour left in them either. Toss in either julliene-cut or small-diced veggies. I use carrots, peas (don’t dice them, though :D), celery, potatoes, turnip. From there, you can go a couple of directions: Beef or Chicken, with Barley, Rice, Noodles, Egg noodles, Rice noodles, etc…
Ok, I have taken up enough of your time. I am k.os and I am a soupaholic. I have come to realise that even though I don’t have soup every day, when I want soup, I go nuts and put everything aside and spend one full day making something most people buy canned. But the canned stuff just doesn’t taste the same!
A pot of simmering turkey rice soup is on my stove right now. What kind of college student am I, to spend my Friday evening making soup?
It’s one of the few things I know how to make completely from scratch. The weathers getting cooler, which made me hungry for soup. And one of my roommates is feeling a bit under the weather.
The best soups in the world are the kind that you can add cheese to.
With that in mind–I love broccoli and cheddar, and find Tomato with shredded cheese to be a sheer delight.
My absolute favorite though, is french onion.
Oooh, Green Bean! May I polish your shoes? Wash your car? Pick up your dry cleaning? Lick your kitchen floor clean? I NEED this soup.
I, too, am a soupaholic and make lots, but I have yet to make a good split pea with ham soup from scratch. My own best recipe is a slightly unauthentic, but extremely easy and yummy, pasta e fagioli (known to you Italian types as “pasta fazool”). I will eat this for breakfast lunch and dinner. However, it is wise not to sleep in the same room with me for a few days.
Another soup-lover cheeking in.
Yesterday I made a potatoes and leak soap to me and Montfort
and then we had panncakes after, yummy.
Well, I posted the recipe in Cafe Society. Here’s the link: Recipe time! Zuppa Toscana!
Enjoy, fellow soup lovers!!
I too, am a soup lover. Something about the crisp Fall air makes me crave soup. I have had soup 4 days this week. Just open a couple of cans of Campbells Vegatable Beef, add some leftover spagetti sauce, hamburger, potatoes and onions. Yummm. And homemade Wedding Soup, and homemade Potato soup with bacon or homemade chicken noodle or homemade French Onion with lots of mozarella…