# What is your favorite soup? **URL:** \ **Category:** Cafe Society\ **Created:** [July 26, 2019, 2:05pm UTC](https://boards.straightdope.com/t/what-is-your-favorite-soup/837669 "2019-07-26T14:05:06Z")\ **Posts on this page:** 9\ **Page:** 4
**Author:** ![bibliophage](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bibliophage/32/7615_2.png) [@bibliophage](https://boards.straightdope.com/u/bibliophage)\ **Post date:** [July 27, 2019, 12:21pm UTC](https://boards.straightdope.com/t/what-is-your-favorite-soup/837669/61 "2019-07-27T12:21:14Z")
Fish chowder. New England clam chowder is a close second. Manhattan clam chowder is the devil’s concoction. ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [July 27, 2019, 12:53pm UTC](https://boards.straightdope.com/t/what-is-your-favorite-soup/837669/62 "2019-07-27T12:53:15Z")
Ooh, so many good ones already named: Avgolemono (I need a good recipe) Hot and Sour Lentil (we make the one in “an Invitation to Indian Cooking”, by Madhur Jaffrey French Onion Soup Split pea Vietnamese Pho (lots of lime, please) New England clam chowder Butternut squash soup I also like oxtail soup – I make the recipe in an old “Joy of Cooking”, except I leave out the roux, and I add back the diced meat. It’s so rich it gels, and it’s just fabulous. A lot of work, though. Oh, and I make a mean bean and noodle soup: 3 quarts chicken broth 2 carrots, diced 1 stalk celery, diced 3 large leaves of chard, stems diced and leafy part cut into large squares 2 cans butter beans (~16 oz x 2) 1 can dark kidney beans (~20 oz) 1 can white kidney beans (~20 oz) 1 can diced tomato sun-dried (or regular) tomato paste to taste 1 pound pasta fresh basil (or dried) Heat 3 quarts of chicken broth on the second burner (mine starts frozen, this is not necessary if you start with liquid broth) in the large pot, saute a diced carrot, celery, and the chard stems add the canned beans and broth add the diced tomato and tomato paste. Just bring to a boil. add the pasta, chard leaves, and basil. Return to a gentle boil, and cook until pasta is done. Serve immediately as soup, or save in the fridge and eat as stew the next day – the noodles will eventually sop up almost all the broth, and become rich and soft in the leftover stew. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 27, 2019, 1:26pm UTC](https://boards.straightdope.com/t/what-is-your-favorite-soup/837669/63 "2019-07-27T13:26:07Z")
The quote about Polish soups reminded me of another one: żurek/white borscht, which is a soup made from soured rye (think like a sourdough starter, except much more watery.) It gives the soup its characteristic tang. It can be made with smoked sausage/pork ribs or fresh Polish white sausage as the meat component, usually a good amount of potatoes, sometimes hard boiled eggs, seasoned with a good bit of garlic, marjoram, and a bit of pepper. Definitely on my favorites list. ---
**Author:** ![kitap](https://avatars.discourse-cdn.com/v4/letter/k/b9e5f3/32.png) [@kitap](https://boards.straightdope.com/u/kitap)\ **Post date:** [July 27, 2019, 1:42pm UTC](https://boards.straightdope.com/t/what-is-your-favorite-soup/837669/64 "2019-07-27T13:42:26Z")
Mashawa. It’s an Afghani soup I had years ago in an Afghani restaurant in Madispn, Wisconsin. ---
**Author:** ![Kobal2](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kobal2/32/20_2.png) [@Kobal2](https://boards.straightdope.com/u/Kobal2)\ **Post date:** [July 27, 2019, 1:43pm UTC](https://boards.straightdope.com/t/what-is-your-favorite-soup/837669/65 "2019-07-27T13:43:28Z")
> [@teela\_brown](#): > > How did I miss ramen? I love a well-made ramen with slightly chewy noodles, slices of char shu, and a soft-boiled egg. The tonkotsu stuff is very popular right now, but I OD’d on the rich stuff and nowadays I prefer the clear, shoyu broth base. There’s a joint I know where they make ramen with a broth so rich and they put so much soy and grilled garlic in it, the soup is jet black. It’s as awesome and taste-tastic as it sounds. It is also presumably as artery-hardening as it tastes but hey, you only have heart disease once. It’s also the only place I know (so far) around here that makes tanuki udon, which is regular ramen soup without any meat but sprinkled (or smothered, you just have to ask) in tempura fritter crumbs. Which is great if, like me, you order deep-fried stuff at least 80% for the fried dough :). Gives the noodles just the right amount of crunch on top as they emerge from the broth, kinda sorta like good _al dente_. It’s hard to describe how much of a difference it makes but trust me. Ask if your preferred joint(s) know it/can do it for you. > [@Mr Dibble](#): > > ``` > Consommé Royale > > ``` \Consommé is masculine, so no -e on Royal\ ---
**Author:** ![jnglmassiv](https://avatars.discourse-cdn.com/v4/letter/j/f07891/32.png) [@jnglmassiv](https://boards.straightdope.com/u/jnglmassiv)\ **Post date:** [July 27, 2019, 4:06pm UTC](https://boards.straightdope.com/t/what-is-your-favorite-soup/837669/66 "2019-07-27T16:06:49Z")
If chili is soup, chili. Otherwise, difficult to determine. Lots of great soups have already been mentioned. I guess I’ll pick split pea made with corned beef simmer broth. My first batch of kapusniak last year was totally killer but I’m hesitant to pin a medal based on a single trial. When I’m sick and the fever finally breaks, I get an incredible craving for a cheap block of ramen and MSG/salt packet. Easy to prepare, easy to clean up, easy on the tummy. It really hits that spot and nothing else will do. ---
**Author:** ![saucywench](https://avatars.discourse-cdn.com/v4/letter/s/85e7bf/32.png) [@saucywench](https://boards.straightdope.com/u/saucywench)\ **Post date:** [July 27, 2019, 5:39pm UTC](https://boards.straightdope.com/t/what-is-your-favorite-soup/837669/67 "2019-07-27T17:39:56Z")
[QUOTE=Personal;21771927 I also sometimes make chili with no beans or meat, just spices, heavy on the cumin and cayenne.[/QUOTE] I think that is chili sauce or hot sauce, not soup or stew.😃 ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [July 27, 2019, 8:29pm UTC](https://boards.straightdope.com/t/what-is-your-favorite-soup/837669/68 "2019-07-27T20:29:29Z")
Right this moment my wife is making some sort of carrot soup. I can smell cumin seed and coriander and ginger sauteing, so this may become a fave. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [July 27, 2019, 9:18pm UTC](https://boards.straightdope.com/t/what-is-your-favorite-soup/837669/69 "2019-07-27T21:18:17Z")
We just finished a pot of Chicken Tortilla soup that utilized the first peppers and tomatoes from this year’s garden. [Previous page](https://boards.straightdope.com/t/what-is-your-favorite-soup/837669.md?page=3)