For me, it’s egg drop.
Avgolemono, which I’ve only recently found, but have made every week this month.
Italian Wedding soup, with navy bean a close second.
Cullen Skink, preferably at Kilchoman Distillery. I’ve never made it, but here’s a recipe for those who might have access to the main ingredient (smoked haddock).
I’m a big fan of avgolemono as well – just had some last night at a Greek restaurant in our neighborhood. It’s like a shoulder massage in a bowl.
Hot and Sour
Lentil. (with pink lentils, minced onion, green peppers, tomatoes. bay leaf, garlic, and rosemary. Sausage coins optional.)
Chunky Sirloin Burger
Oh, it depend on what day you ask me. There’s just so many. I’ll go with Hungarian goulash soup.
That one is up there for me, too. Got such a craving for it three days ago, I went into Chinatown to buy some dried lily flowers, dried wood ear mushrooms, and dried shiitakes so I can make it pretty much whenever I want.
Refried Bean soup. This was our go-to cold weather soup.
1 can Rotel Tomatoes
1 can refried beans (you can find this
1 can chicken broth*
a cup or so of frozen corn.
small diced onion
Optional:
1 can beans
whatever meat you have on hand
Any frozen or canned veggies you have on hand
Cook the onions a bit first, then put everything else in the pot.
Serve with shredded cheese, sour cream and tortilla chips
My favorite varies by my mood, but my homemade chicken or turkey noodle soup will always be near the top, although it never gets made exactly the same way twice.
I’m also a fan of avgolemono, having discovered it in a Nero Wolfe story, and subsequently copying the recipe from The Nero Wolfe Cookbook(along with Chicken Marengo and a few other masterpieces fictitiously created by Fritz Brenner)
Too many for a favorite, but here are a few:
Beans and smoked hamhocks with cornbread
Clam chowder
Belgian carbonade
West African yam and peanut stew
Cioppino seafood stew
Inner Stickler That’s one I’m going to have to make.
My mom’s black bean pumpkin soup. Mom makes good soups in general, but that one’s the best.
My own homemade cream of broccoli. I use lots of broccoli in proportion to the chicken broth and cream base, so the soup is thick without a lot of roux. And I don’t cook the heck out of the broccoli, so it stays a nice emerald green.
After that, a good hot and sour soup or a well made beef pho.
+1
Mulligatawny
A seafood bisque that I make based on a recipe from the Frugal Gourmet. Its LOADED with scallops, crab and shrimp. And butter and heavy cream. Its a heart attack in a bowl.
The local supermarket chain (Shoprite) has very good soups. I thought they made in it the store but an employee said they come in bags from Shoprite Kitchens but she had no idea where they are located.
No love for French Onion Soup? That’s my second favorite after Hot and Sour.