Unusual but delicious soups

Cafe Society
1

I recently had two soups that I had never heard of, but loved. Sometimes it pays to be an adventurous sort. :slight_smile:

Watermelon gazpacho. Yum. Sweet, with cucumber bits in it. Cold, of course.

Cream of celery with blue cheese. OMG, was this good. Served hot, and was really creamy, with the blue cheese almost completely melted in.

Had any interesting soups lately?

2

Pickle soup. Not all that unusual I guess, but some people do a double-take in restaurants when it is announced as the soup of the day.

3

I made mango ‘gazpacho’ (a cold, savory-ish mango soup) this past weekend, and it was well-received by our company. It’s adapted from here, but I pureed the garlic and jalapeno in with the mango and OJ, rather than mincing them and mixing them in with the chopped stuff.

If you like cold soups, which I make often in the summer, I’m quite fond of zucchini-pear (you MUST use some sort of garnish, and it’s better to replace the carrot with a parsnip), white gazpacho (many recipes out there, but the primary ingredient is bread, seasoned with olive oil, vinegar, grapes, almonds, and garlic), cold curried carrot-coconut, and pineapple-bell pepper.

4

I know one restaurant that makes this excellent cream of jalapeno soup.

5

Cullen Skink. There’s a load of variations but they are all basically good if you can get smoked haddock. Here’s the closest to what I make http://www.suite101.com/content/cullen-skink-recipe-a75427

6

From the Heart of the Midwest: Been Years since I had some of these

BLT Soup(there are several kinds… the one made with Velveeta is really good).

Pizza Soup

Reuben Soup

These old hearty soups really took the challenge of Soup n’ Sandwich to the next level, by actually turning popular sandwiches into soups. Can definitely see the diner influence in these soups.

7

Before I read this post, I didn’t know that there was such a thing. Now, I have researched it and plan to make it this week. Thank you.
Also, for the gazpacho soups- I don’t like cucumbers. Do these soups taste like cucumbers?

8

Well, it should have that essence of cucumber, IMHO, or that “water grass” flavor that it shares with watermelon. But no, you needn’t include it… just tomatoes and whatever you have in the garden with some bread, salt, and olive oil.

9

There exist people who do not like cucumbers?

10

Can anyone share a cream of jalapeno soup recipe? I mean a tried and tested one (and *not *a “this sounds good one”)

11

Tomato soup with orange juice, and garnished with manzanilla olive slices and freshly roasted crunchy potato cubes covered with paprika. Yum!!

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This is the one I’m going to make Tuesday or Wednesday. I’ll let you know how it is.

13

I have always trusted epicurious as a vetted, tried and true , if not delicious source. They put out good.

COJ Soup

14

Green gazpacho soup. Cucumbers, yellow onions, avocados, tomatillos, yellow peppers, jalapeno peppers, and various other things. I get it at Whole Foods.

15

I’d roast them and treat them very simply, personally. Roasted and skinned jalapenos, a head of caramel sweet roasted garlic and onion and tomatillo, chicken stock, cream and or 1/2 and half, Salt and Pepper, a touch of sugar. (maybe a tablespoon of chipotle adobo to add some smokieness flavor, sweetness, and some heat). Lard and perhaps some crispy tortilla strips and a spoon of pork carnitas to top… some crema and cilantro to garnish.

16

That’s not the one I’ve had. The one I like does not have tomatoes or avocado or garlic in it. It’s more like a cream of potato soup except with jalapenos.

I get it at the Rockfish Seafood Grill. (I’ve only been to the one on Westheimer in Houston but I see they’re a regional chain.)

This recipe seems to be the closest to what Rockfish makes:

12 large jalapenos
1 small onion
1 cup heavy cream
2 tablespoons butter
2 tablespoons flour
4 cups chicken broth
salt to taste

  1. Roast the jalapenos: Spray a cookie sheet with nonstick cooking spray and place the jalapenos on the cookie. Cook them under a broiler, turning them so all sides get black and blistered. Remove them from the oven and place the jalapenos in a paper bag for ten minutes. Then remove the skins, rinse the jalapenos under cold water, and remove the stems, seeds, and white membrane.
  2. Make jalapeno puree: Place jalapenos, onion and cream in a food processor and blend until smooth.
  3. Make the soup: Melt the butter in a saucepan over medium heat. Stir in the flour until smooth. Slowly add in the jalapeno puree, stirring it constantly. Stir in the chicken broth and salt. Reduce the heat to low and keep stirring as the soup simmers for about five minutes.

Unfortunately I can’t vouch for this recipe as I haven’t made it yet.

17

My husband doesn’t like cucumbers, either, and he likes the soups I’ve linked to. The mango gazpacho does contain cucumbers, but you could leave them out; to me, they’re more textural than anything else. White gazpacho doesn’t generally contain cucumbers, except possibly as a garnish, and you can totally skip them (I generally do). I don’t find the pineapple-bell pepper one cucumbery, although it contains a bunch of them; Mr. GilaB will wipe out his bowl with a piece of bread after finishing his serving, a sure sign that he really likes it, cukes notwithstanding. The other two are cucumber-free.

18

But notice that it does contain white grapes, a “vine fruit”, just like watermelon and cucumbers. It simply translates the “Water Grass” flavor to grapes and its hint of tannen.

19

Is mustard soup as common in other parts of the world as it is here?

20

i thought a t-bone or ribeye steak soup was just a joke but an american colleague made one for us. it was good but nothing out of the ordinary (same taste as a soup made from shank, brisket or ribs.) but the steaks were there alright. actually he used free-range meat, not really steak quality.