Favourite Soup?
Jill McQuown
Chicken noodle or chicken rice or variations of the same. Vegetable or beef
with barley. Tomato soup; tomato soup with rice. What's your favourite
that you make at home?
I made a pot of broccoli cheese this afternoon. I cheated, as I usually do
this time of year. 2 packages of frozen broccoli in cheese sauce in a
boil'n'bag, cooked slightly longer than they recommend. Add to 2-3 cups
chicken stock in a deep pan along with 2 cups lowfat evaporated milk. 1/4
c. diced onion, a couple of cloves minced garlic, a little cayenne pepper,
about 1 teaspoon of tarragon leaves, some minced parsley. I had some
shredded pepper jack and sharp cheddar that I added to the mix. Cook it all
together over low heat, lightly covered, about 20 minutes, stirring
occasionally, until the soup thickens. It's a nice meal cooked in very
little time with very little prep. It's very warm so I'm letting it cool
for a bit before I have a bowl.
Jill
SportKite1
Tomato-Spinach (it contains Parmasan cheese), all of them are vegan. They are
all our favorites, tho I'll admit I do love homemade Albondigas and Chicken
Noodle and enjoy them at home when I have time to make them.
This is the menu we've been running over the summer. I imagine that we'll be
adding, subtracting, this fall - but for now we sell out everyday.
Monday - Caribbean Black Bean (cooked from scratch black beans - lots of
ginger-garlic-onions - carrots, tomatoes, celery - allspice, thyme, cayenne,
sea salt - coconut milk.
Tuesday - Country Vegetable (onions, garlic, celery, LOTS of fresh tomatoes,
zucchini, yellow squash, grilled Portobello mushrooms chopped fine, carrots
sliced very thin in coins, baby spinach, parsley, thyme, cayenne, sea salt,
white pepper all in a broth of Imagine Un-Chicken.
Wednesday - Fiesta Vegetable (onions, garlic, celery, tomatoes, red/yellow
peppers, cilantro, black beans, corn, jalapenos, chili powder, cumin, white
pepper & sea salt. Garnish of cilantro.
Thursday - Spiced Yam (onions, garlic, yams, ginger, cayenne, sea salt) pureed
and served with a garnish of raw peanuts. Totally simple, inexpensive and
people request it all the time.
Friday - Tomato-Spinach
(We will be adding Thai Green Curry, Split Pea, Mulligatawny, Vegie Chili,
Butternut Squash and Hot & Sour next month or so when we go to two soups a day.
SOUP IS GOOD FOOD!!!!!
Ellen
Dimitri
"Jill McQuown" <jmcq...@bellsouth.net> wrote in message
news:Ngud9.2151$2L.2...@e3500-atl2.usenetserver.com...
> Like Thierry, I'll eat soup all year long. I really enjoy basic soups.
> Chicken noodle or chicken rice or variations of the same. Vegetable or
beef
> with barley. Tomato soup; tomato soup with rice. What's your favourite
> that you make at home?
<snip>
> Jill
Sweet and sour cabbage ZUP!
Beef stock
Onion
Carrot
Canned or fresh tomatoes
Lots of cabbage
Boiling beef
Carrot
Vinegar
Sugar
Salt and Pepper
Dimitri
MareCat
> Like Thierry, I'll eat soup all year long. I really enjoy basic soups.
> Chicken noodle or chicken rice or variations of the same. Vegetable or beef
> with barley. Tomato soup; tomato soup with rice. What's your favourite
> that you make at home?
>
Chicken corn soup (with LOTS of rivels). One of my favorite comfort foods.
Mary
Cindy Fuller
"Jill McQuown" <jmcq...@bellsouth.net> wrote:
> Like Thierry, I'll eat soup all year long. I really enjoy basic soups.
> Chicken noodle or chicken rice or variations of the same. Vegetable or beef
> with barley. Tomato soup; tomato soup with rice. What's your favourite
> that you make at home?
>
SO makes a mean black bean soup and gazpacho. I have gotten into
Southeast Asian soups in the last few years, including hot and sour fish
soup, bun bo Hue, and pho ga. I've got some lemongrass stalks growing
on the front porch that are ready for soup...now which one to make
tomorrow night?
Cindy, off to the bookcase to do research
--
C.J. Fuller <cjfu...@mindspring.com>
Aquari
>> that you make at home
Hot and sour soup.
Spinach tortellini.
My mom's veggie beef.
We are looking to some cooler weather beginning tomorrow, so soup will be more
on the menu here.
Libby
K3
"Jill McQuown" <jmcq...@bellsouth.net> wrote in message
news:Ngud9.2151$2L.2...@e3500-atl2.usenetserver.com...
Pasta e Fagioli (sp?)
Split Pea w/ Ham
NE Clam (or Seafood, or Corn) Chowder
Oyster Stew
French Onion
Beef Barley
... are many of my favorite homemade soups, but my absolute favorite would
be Hot & Sour Soup (which I have yet to make at home).
--
Kendall F. Stratton III
Fort Fairfield, Maine USA
k...@maine.rr.com
http://home.maine.rr.com/k3
"A pancia piena si ragiona meglio"
Alan Zelt
My favorite soup has just been discovered within the past week.
* Exported from MasterCook *
CHILLED ROASTED TOMATO SOUP WITH PESTO
Recipe By : Bon Appétit,August 2002
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Soup
1 large red bell pepper
2 pounds tomatoes
2 cups canned tomato-vegetable juice (such as
V-8)
1 cucumber -- peeled, seeded,
chopped
3 green onions -- chopped
1 garlic clove -- peeled
Pesto
1 cup fresh basil leaves -- (packed)
2 tablespoons pine nuts
1 garlic clove -- peeled
1/3 cup extra-virgin olive oil
6 purchased breadsticks
For soup:
Prepare barbecue (medium-high heat). Lightly oil grill rack. Cut
1-inch-wide slice from top and bottom of bell pepper and reserve.
Cut pepper open lengthwise and press flat. Cut off ribs and remove
seeds; discard. Grill tomatoes, flattened pepper, and top and
bottom slices of pepper until skins are charred, turning occasionally,
about 7 minutes for tomatoes and 10 minutes for pepper;
transfer to plate to cool. Peel tomatoes and pepper; coarsely chop
pepper.
Puree tomatoes, pepper, 1/2 cup tomato-vegetable juice, and next 3
ingredients in processor until almost smooth. Transfer to
bowl. Add 1 1/2 cups tomato-vegetable juice; season soup to taste with
salt and pepper.
For pesto:
Finely chop basil leaves, pine nuts, and garlic in processor. With
machine running, add oil and puree until almost smooth. Season
pesto to taste with salt and pepper. (Soup and pesto can be made 1 day
ahead. Cover separately and refrigerate.)
Divide soup among 6 bowls. Top each with 1 spoonful pesto; serve with
breadsticks.
- - - - - - - - - - - - - - - - - -
Serving Ideas : For a picnic, transport the soup in a thermos.
--
Alan
"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener
Gabby
"Dimitri" <dimi...@prodigy.net> wrote in message
news:ccvd9.360$sJ1.4...@newssvr16.news.prodigy.com...
Soup any day, every day -- any kind without a cream base.
Favourite
Spicy Lentil
chicken stock
onions
garlic
carrot
cumin
chilies
coriander
S & P
Green or red lentils.
For a smokey instead of spicy soup, skip the cumin, coriander and chilies
and instead throw in a smoked turkey neck or 2 (we smoke necks just for
this). A "whole new taste sensation".
Gabby
HHerbalOne
pepper. Eaten by the cup, not bowl, since it is so rich.
Also, a corn and crab soup that is famous around here.
Henrietta (Traiteusse)
HHerbalOne
family wants me to make over and over:
Potato soup
Egg drop soup
Pea soup
Cream of broccoli
And, another one of my favorites given to me by a neighbor from
Honduras-Coconut and crab soup.
Henrietta (Traiteusse)
Lisa Stearny
<jmcq...@bellsouth.net> wrote:
>Like Thierry, I'll eat soup all year long. I really enjoy basic soups.
>Chicken noodle or chicken rice or variations of the same. Vegetable or beef
>with barley. Tomato soup; tomato soup with rice. What's your favourite
>that you make at home?
A good Minestrone made with a Hambone with lots of ham left on it,
Tomatoes, Carrots, Lots of onions, celery,parsnips, corn, green beans,
zucchini garlic, garlic and more garlic , usually some kind of bean
and/or small pasta. Lots of chicken broth, spices and pretty much
anything in the fridge that doesnt move.
Victor Sack
> What's your favourite
> that you make at home?
There are lots of favourites... depends on the mood, season, time of the
day, etc. I eat soup nearly every day, occasionally even twice a day.
Here is a small selection in no particular order:
Various garlic soups
Various sorrel soups
Gazpacho
Borscht
Armenian kololik
Georgian kharcho
Mushroom-barley soup
Bouillabaisse (very rarely)
Bourride (very rarely)
Kimchi soup
Korean yukgedzang (very rarely)
Russian rassolnik
Gulyás
Victor
Miss Jaime
<jmcq...@bellsouth.net> wrote:
How did it turn out Jill. It sounds very good.
Miss Jaime
(Hamilton, Ontario, CANADA)
MEow
howling, the moon was full and in a distance I heard "Jill McQuown"
<jmcq...@bellsouth.net> say:
> Like Thierry, I'll eat soup all year long. I really enjoy basic soups.
> Chicken noodle or chicken rice or variations of the same. Vegetable or beef
> with barley. Tomato soup; tomato soup with rice. What's your favourite
> that you make at home?
>
My favourite to make at home is a tie between Tomato soup with pasta &
basil and Carrot soup with orange & thyme. I've posted both of the
recipes here before, but can repost it if you'd like.
I also really like Bortch(sp?), but though I have a recipe for it, I
haven't dared to try making it yet - I've promised myself to gather up
the courage someday, though...
While on the subject, I also really like clear onion soup, but I don't
have a recipe for it. Anyone?
--
Nikitta - aa#1759. Apatriot#18.
Remove the obvious to email me
aec
"HHerbalOne" <hherb...@aol.com> a écrit dans le message de news:
20020904225756...@mb-fs.aol.com...
> Crabmeat, artichoke, and brie in a heavy cream base, spiced hot with
cayenne
> pepper. Eaten by the cup, not bowl, since it is so rich.
>
> Also, a corn and crab soup that is famous around here.
That corn and crab interests me.....
Do you have any lead on a recipe for that....?
Thanks
Anne
aec
And that Honduras-Coconut and crab also looks interesting....
Again, any chance of a rough recipe for that one?
Thanks
Anne
hahabogus
137632.news.dfncis.de:
@@@@@ Now You're Cooking! Export Format
Corn & Crab Chowder
none
4 tablespoon unsalted butter
1 medium onion, chopped
1 clove garlic, chopped
3 cup fresh corn kernels
1/4 cup water
1 1/2 tablespoon cornstarch
2 cup whole milk
3/4 cup lump crabmeat, about 4 ounces
1 cup whipping cream
2 poblano chili peppers, roasted and; diced
1 canned chipotle chili pepper, diced
Salt to taste Chopped fresh thyme or cilantro
Melt 2 Tbsp. butter in a large saucepan. Add onion and garlic and
cook over medium heat, stirring often until soft, 7 to 8 minutes.
Transfer to a blender and add corn kernels, water and cornstarch.
Blend until smooth.
Melt remaining butter in same pan. Add puree, and cook over medium
heat, stirring constantly, until mixture thickens, 3 to 4 minutes.
Add milk and heat to a simmer. Cover partially and simmer 15 minutes,
stirring often.
Strain soup, pressing on solids to remove as mush liquid from the
corn as possible. Return strained mixture to pan, and add crab,
cream, poblano chilies, chipotle chili and salt. Heat to a simmer.
Serve hot, garnished with thyme or cilantro. Makes 4 cups
From: Asbury Park Press 08/12/92 Shared By: Pat Stockett
Yield: 4 servings
** Exported from Now You're Cooking! v5.54 **
--
Defender of the Beet.
hahabogus
>
@@@@@ Now You're Cooking! Export Format
Sri Lanka Kakuluwo (Crab Curry)
none
----KAKULUWO (CRAB CURRY----
3 medium crabs
50 gm shallots
2 chile, green
3 garlic cloves
3 slice ginger
25 gm coconut
1/2 teaspoon turmeric
1/2 teaspoon fenugreek
1/2 teaspoon chile powder
2 teaspoon paprika
5 centigram cinnamon stick
25 gm curry powder
1 curry leaf sprigs
50 gm coriander leaves
250 ml coconut milk, thin
250 ml coconut milk, thick
1 lime, juice of
1 teaspoon salt
2 teaspoon rice, ground
===========================> Directions <========================
Place crabs in boiling water for 5 minutes, then remove and clean.
Break the crab into desired portions and crush the shell a bit so
fleshcan be more easily removed.
Slice the shallots and chiles, grind garlic and ginger and grate the
coconut.
Place the crab in a pan and add the shallots, chiles, garlic,
ginger, turmeric, fenugreek, chile powder, paprika powder, cinnamon
stick, curry powder, curry leaves, coriander leaves and thin coconut
milk and cook until crabs are done. Mix the thick coconut milk with the
lime juice, salt,grated coconut and the ground rice and add to the pan.
Stir and simmer for approximately 10 minutes. Remove the cinnamon stick
before serving.
Compliments of:
Kathleen's Recipe Swap Page
http://www.cyberspc.mb.ca/~netdir/recipe
Yield: 1 servings
<RJ>
Potato soup
Onion soup
Clam Chowder ( New England )
Mushroom soup
and, of course Ham n' Bean soup
Aaaahhh autumn.... Soup time !
<rj>
HHerbalOne
>Date: 9/5/2002 7:52 AM Central
>And that Honduras-Coconut and crab also looks interesting....
>Again, any chance of a rough recipe for that one?
>Thanks
>Anne
Here are a couple links to recipes for this soup:
http://www.thebodygourmet.com/rec00003.htm
http://food.hubcom.net/cgi-win/recipe.exe?3$2$1$3$550
However, I prefer it simpler. It's basically chicken broth, crab meat and
coconut milk. The seasonings depend on what part of the world you are from.
The one I have uses a tiny touch of cilantro. The coconut milk is always
squeezed fresh. You shred a coconut (I didn't say it was easy), pour water
over it, let stand and then squeeze dry. Repeat a few times. The coconut milk
made this way is waaaaay different from the canned pap, and it has its own
natural sweetness. One floats a few crab claws in it for looks. The one I
make is a liquid soup with chunks of crab, no potato, etc. Just a wonderful,
incredible broth and the flavor of chunks of crab. I could afford it when we
lived on the bayou and caught our own crabs from it right at our doorstep, but
the price of crabmeat is a bit steep for me now.
Henrietta (Traiteusse)
A Wright
> that you make at home?
New fave is butternut squash-tomato cream soup.
Old standby is a wicked good NE clam chowder that we ladle into some
home-made sourdough bowls.
Neither could be considered good for the body. But for the soul? Oh
you'd better believe it.
-Andrew
aec
"A Wright" <am...@yahoo.com> a écrit dans le message de news:
5a70a430.02090...@posting.google.com...
Somehow I just have this idea that soup is always good for you. Strange,
eh?
Must come from some long lost childhood moment where someone said, "Eat your
soup, it's good for you!" And now, I always feel virtuous eating soup...!
Anne
CerminaraChris
>that you make at home?
I depends on the season. Some of my favorites to make from scratch:
Stuffed Pepper
French Onion
Potato (Cheese)Cream of Broccoli
Chicken (Noodle, rice, barley, dumpling)
Beef (Ribley, noodle, rice, barley)
Italian Wedding (Probably my favorite if someone put a gun to my head)
Clear tomato
Clam Chowder
Shrimp or crab bisque
Gumbos (Chicken, shrimp, crab)
Jill Yelverton
"Jill McQuown"
: <jmcq...@bellsouth.net> say:
:
: > Like Thierry, I'll eat soup all year long. I really enjoy basic soups.
: > Chicken noodle or chicken rice or variations of the same. Vegetable or
beef
: > with barley. Tomato soup; tomato soup with rice. What's your favourite
: > that you make at home?
Leek and Potato Soup from Mastering the Art of French Cooking - Julia Child,
Louisette Bertholle and Simone Beck, Vol. 1...
Deceptively simple, really delicious especially if you serve it with hot,
fresh homemade sourdough French bread.
This is a basic dump and stir soup recipe I got off the web for hearty
vegetable soup.
I think I made it as written the first time and it was pretty good but after
that I've added a few things to the mix. This is the basic recipe:
Hearty Vegetable Soup
15 oz Can Red Kidney beans
32 oz Canned tomatoes, cut up
15 oz Canned Great northern beans
15 oz Garbanzo beans
1/2 c Water
3 ea Onions, medium, chopped
2 ea Green peppers, med. chopped
2 ea Celery stalks, sliced
1 ea Zucchini, halved length,slic
2 ea Cloves garlic, minced
2 t Dried basil, crushed
1/4 t Pepper
1 ea Bay leaf
Combine the undrained tomatoes, undrained beans, water, and all remaining
vegetables and seasonings in a 4-quart Dutch oven. Bring to boil.
Reduce the heat; cover and simmer for about 1 hour or until the vegetables
are tender.
-------------------------
I add any fresh herbs that happen to be growing in my garden... this week it
was basil, rosemary, thyme, sage, tarragon, oregano and garlic chives. I
also added a ring of Hillshire Farms Hot Jalapeno Smoked Sausage, sliced
into thin rounds; two cups of chicken broth, a bag of frozen sliced okra;
some fresh green beans I had left and about 3/4 cup of ditalini. Turned out
like a minestrone.
Right now I have 10 pounds of chicken leg quarters simmering with some
celery and onion and sage and thyme. I'll make chicken and dumplings or
chicken pot pies tonight and have lots of lovely broth left over for
avgolemeno or pasta e fagioli.
Jill
SCUBApix
"Jill McQuown" <jmcq...@bellsouth.net> wrote in message
news:Ngud9.2151$2L.2...@e3500-atl2.usenetserver.com...
> Chicken noodle or chicken rice or variations of the same. Vegetable or
beef
> with barley. Tomato soup; tomato soup with rice. What's your favourite
> that you make at home?
>
My favorites are:
fruit soup with spare ribs
my wife's vegetable beef soup
my wife's chicken soup with homemade noodles
and probably my favorite is Goulash Soup (although the fruit soup is a very
close second).
Jill McQuown
news:3d775c1b...@news.f-tech.net...
>
(snip)
> Clam Chowder ( New England )
>
> <rj>
I love NE Clam Chowder! Funny, I rarely see anyone raving about the
Manhattan kind (made with tomatoes).
Jill
Jill McQuown
news:j6benuc21o0umg8c1...@4ax.com...
> On Wed, 4 Sep 2002 15:48:54 -0500, "Jill McQuown"
> <jmcq...@bellsouth.net> wrote:
>
> >I made a pot of broccoli cheese this afternoon. I cheated, as I usually
do
> >this time of year. 2 packages of frozen broccoli in cheese sauce in a
> >boil'n'bag,
> How did it turn out Jill. It sounds very good.
>
> Miss Jaime
> (Hamilton, Ontario, CANADA)
>
Turned out great. It's not the first time I've done this. When the price
of fresh broccoli is outrageous I usually find frozen chopped broccoli works
just as well, provided it's cooked until it's not tough. To make it faster,
I buy it in the cheese sauce boil'n'bags. Yes, I know it's not "real"
cheese but as I said, it's faster :-)
I have this as a meal. My biggest problem is I love broccoli cheese soup so
much I have to stop myself from eating an entire pot that serves 4-6! Don't
worry, I didn't :-) I'm having another bowl as an early dinner this
evening.
Oh, having a couple of slices of crisply cooked, crumbled bacon on the side
to sprinkle into the soup at the table adds a little somethin-somethin <G>
Jill
Nancy Young
> I depends on the season. Some of my favorites to make from scratch:
>
> Stuffed Pepper
That's funny ... I made that once, and I don't remember why. It
started out with actual stuffed peppers, they must have been falling
apart or something for me to decide to make soup out of them. Came
out really good.
> Potato (Cheese)Cream of Broccoli
Pretty much any 'cream of' soup. Never hurts to top off a bowl
with a pat of butter so you can burn the living crap out of
the roof of your mouth.
> Chicken (Noodle, rice, barley, dumpling)
Ditto, except for the dumplings. My poor stepmother tried making
chicken and dumplings for my father, I was just a little kid. I
still remember how bad they were, she never tried them again and
I just have no desire to give them another chance.
> Beef (Ribley, noodle, rice, barley)
> Italian Wedding (Probably my favorite if someone put a gun to my head)
I adore Italian Wedding soup ... or even just plain escarole soup.
> Shrimp or crab bisque
Lobster bisque.
Spicy Mexican chicken soup
Hungarian cabbage
Potato Leek
Never made it but I'm sure I'd like Onion soup ... hold the
melted swiss, please
Pasta Fagioli (is that a soup?)
nancy
hahabogus
Those goldfish crackers are a nice addtion to soups too.
CerminaraChris
>
>That's funny ... I made that once, and I don't remember why. It
>started out with actual stuffed peppers, they must have been falling
>apart or something for me to decide to make soup out of them. Came
>out really good.
I had it at a restaurant once but it wasn't very exciting. I thought the
concept was great, so I decided to give it a try. Basically, I sautee some
onions, then add ground beef and cook until brown. Then I add some fresh,
diced, peeled Roma Tomatoes from the garden, some garlic, salt, and pepper.
After the tomatoes cook for a while I add a bunch of green peppers and some
chicken stock. If I want it to have more tomato flavor, I might add some
tomato paste or even canned tomato sauce. I let that cook for a while, then
cook some rice in the same pot. Delicious. Sometimes I'll add some heat to
the mix in the form of tobasco, cayenne, or red pepper flakes. This is the
perfect time of year (at least here in Pennsylvania) to make this soup since
home grown tomatoes and peppers are plentiful.
>Onion soup ... hold the
> melted swiss, please
I make mine with a toasted cruton (usually from homemade french or italian
bread) and a slice of sharp provolone on top. Then I put it under the broiler
for a few minutes. Mmmm. Is it the cheese you don't like or just Swiss
cheese? I'm not sure I'd enjoy swiss cheese on top either.
All this soup talk is making me hungry. I just might have to make a pot of
something after work.
Chris
Nancy Young
>
> >> Stuffed Pepper
> >
> >That's funny ... I made that once, and I don't remember why. It
> >started out with actual stuffed peppers, they must have been falling
> >apart or something for me to decide to make soup out of them. Came
> >out really good.
>
> I had it at a restaurant once but it wasn't very exciting. I thought the
> concept was great, so I decided to give it a try. Basically, I sautee some
> onions, then add ground beef and cook until brown. Then I add some fresh,
> diced, peeled Roma Tomatoes from the garden, some garlic, salt, and pepper.
> After the tomatoes cook for a while I add a bunch of green peppers and some
> chicken stock. If I want it to have more tomato flavor, I might add some
> tomato paste or even canned tomato sauce. I let that cook for a while, then
> cook some rice in the same pot. Delicious. Sometimes I'll add some heat to
> the mix in the form of tobasco, cayenne, or red pepper flakes. This is the
> perfect time of year (at least here in Pennsylvania) to make this soup since
> home grown tomatoes and peppers are plentiful.
That does sound delicious, I'm writing that down.
> >Onion soup ... hold the
> > melted swiss, please
>
> I make mine with a toasted cruton (usually from homemade french or italian
> bread) and a slice of sharp provolone on top. Then I put it under the broiler
> for a few minutes. Mmmm. Is it the cheese you don't like or just Swiss
> cheese? I'm not sure I'd enjoy swiss cheese on top either.
For some reason, French onion soup is usually served with melted swiss
on top. Melted cheese and my guts don't get along, and melted swiss
is the worst. I think I would just like plain onion soup with bread
to dip in it. I guess that would be like a French dip sandwich
without the roast beef.
nancy
nexis1
"Nancy Young" <qwe...@mail.monmouth.com> wrote in message
news:3D77A790...@mail.monmouth.com...
<snip>
> Never made it but I'm sure I'd like Onion soup ... hold the
> melted swiss, please
Nancy, how do you feel about provalone? My BIL refuses to eat any type of
swiss, so rather than gruyere on his crock, I use provalone, and he loves
it. His wife teases him about it, but he thinks it's the cat's meow.
> Pasta Fagioli (is that a soup?)
Yes, and a darn good one too!
kimberly
>
> nancy
Nancy Young
> > Never made it but I'm sure I'd like Onion soup ... hold the
> > melted swiss, please
>
> Nancy, how do you feel about provalone? My BIL refuses to eat any type of
> swiss, so rather than gruyere on his crock, I use provalone, and he loves
> it. His wife teases him about it, but he thinks it's the cat's meow.
I think my subconscious caught onto the melted cheese problem long
before it occurred to me ... you know what? You eat melted cheese,
you spend the next day in the little ceramic room. I am sure the
provolone is delicious, but where other people see melted cheese and
go Yum, I go yuck. (laugh) Sorry, didn't mean to be rude, I'm just
saying it doesn't appeal to me.
> > Pasta Fagioli (is that a soup?)
>
> Yes, and a darn good one too!
Too funny, sounds like I listed it as one of my favorites, but I
don't know what it is. I was just thinking maybe it's considered
a stew.
nancy
Cindy Fuller
Vietnamese Table. You buy regular chicken broth and doctor it up with
Vietnamese seasonings, throw in some chicken to poach, boil up some rice
noodles separately, then serve with herbs, lime wedges, etc. Mighty
fine, although not quite as deep flavored as Pham's pho ga recipe.
Cindy
--
C.J. Fuller <cjfu...@mindspring.com>
Charlotte L. Blackmer
Jill McQuown <jmcq...@bellsouth.net> wrote:
>Like Thierry, I'll eat soup all year long. I really enjoy basic soups.
>Chicken noodle or chicken rice or variations of the same. Vegetable or beef
>with barley. Tomato soup; tomato soup with rice. What's your favourite
But Jill, I like a lot of them! I don't have one favorite.
I lived on minestrone and curried lentil (recipe for that posted
previously) all last winter, with an occasional foray into Tuscan white
bean soup a la cook's illustrated (that posted too). My "sopa
azteca" (tortilla soup - that's been posted) when I had a cold. This
winter I will be incorporating some chard-as-a-big-ingredient soups (I
discovered I liked it) and trying out hot-and-sour recipes for the
repertory. Also that carrot-orange-ginger and chicken-mushroom-barley
that I never got around to trying since I was eating lentil and minestrone
;-). Bean soup is good winter food!
I like making the minestrone with green beans (as well as the cannelini
and/or kidney) and FRESH basil. Frozen whole beans are perfectly
acceptable in winter time and isn't it neat that a lot of supers have
fresh herbs including basil all year round now?
This weekend I had 3 different kinds in my fridge - gazpacho (it was
warm), corn chowdah made with red bells and poblano chiles, and
minestrone. I had thought to make a summer veggie soup minus tomatoes and
eat it with pesto (I had fresh cranberry beans that needed to be used) but
it needed the tomatoes :-).
I just got some fresh marjoram and some crema and will be trying the
roasted red bell pepper from _Vegetarian Cooking for Everyone_ very soon
now since peppers have been cheap.
I have three cookbooks that are *just* *soup* cookbooks. I have to
restrain myself from getting more, too.
One soup I don't like is tomato. I went to great trouble to make some
fresh tomato last summer (I know I dislike cream of tomato) and was less
than thrilled with the results. I love tomatoes, go figure.
Just ordered a pound of Penzey's "Sandwich Sprinkle" for crouton making,
too :-).
CLB
------------------------------------------------------
Charlotte L. Blackmer <http://www.rahul.net/clb>
"Approach love and cooking with great abandon" -
from the Dalai Lama's Rules for Life
Junk (esp. commercial) email review rates: $250 US ea
Charlotte L. Blackmer
I forgot Cioppino on my list. Maybe because I don't make it, I get
the frozen from Trader Joe's, which is full of all sorts of seafood.
It's worth raving about. One of the real San Francisco treats.
With good sourdough and a fine red ... aaaahhhhh.
Charlotte
(Also very fond of NE Clam Chowder, which again, I don't fix for
myself)
MH
"Jill Yelverton" <ji...@atlantic.net> wrote in message
news:DuLd9.110$q5.7...@news1.atlantic.net...
>
> "Jill McQuown"
> : <jmcq...@bellsouth.net> say:
> :
> : > Like Thierry, I'll eat soup all year long. I really enjoy basic
soups.
> : > Chicken noodle or chicken rice or variations of the same. Vegetable
or
> beef
> : > with barley. Tomato soup; tomato soup with rice. What's your
favourite
> : > that you make at home?
> : >
>
chowders of all sorts
spring vegetable soup
beef barley
chicken noodle (which is probably my favorite, nothing is better one rainy
winter days)
Gypsy soup (which has winter squash and garbanzo beans)
ham and bean soup
tomato soup
Martha H.
Jill McQuown
news:3b88fcb8.02090...@posting.google.com...
I *do* fix NE Clam Chowder for myself, but I can't get fresh clams. I have
to resort to canned whole baby clams. Now here comes my dilemma. I write
most of my recipes down, I'm old fashioned that way. But I didn't write
down the recipe for NE Clam Chowder. When I get ready to make it I'm going
to have to wing it... I know it calls for diced potatoes and the juice of
the clams and some chicken stock and of course the clams (added at the last
so as not to get rubbery)... oh well, I wing it with most things! :-)
Jill
Jill McQuown
news:EMVd9.989$1C2....@bgtnsc04-news.ops.worldnet.att.net...
>
> "Jill Yelverton" <ji...@atlantic.net> wrote in message
> news:DuLd9.110$q5.7...@news1.atlantic.net...
> >
> > "Jill McQuown"
> > : <jmcq...@bellsouth.net> say:
> > :
> > : > Like Thierry, I'll eat soup all year long. I really enjoy basic
> soups.
> > : > Chicken noodle or chicken rice or variations of the same. Vegetable
> or
> > beef
> > : > with barley. Tomato soup; tomato soup with rice. What's your
> favourite
> > : > that you make at home?
> > : >
> >
> I don't make much soup in the summer, but when I make and eat soup I like:
>
> chicken noodle (which is probably my favorite, nothing is better one rainy
> winter days)
>
Gotta agree, nothing like home made chicken noodle.
Here I have to tell a story. Did you doubt it? Doubtful! <G> When my
brother and I were roommates he made a pot of chicken noodle soup. It was
good and I said so. He said, "I got the recipe from mom." I chuckled, she
got the recipe from me. He said NO WAY! This is Mom's recipe! I said,
think back... when did she ever make chicken noodle soup that didn't come
from Lipton's? He went, uh, well, now that you mention it... (laughing)
I like to cook the noodles in with the soup; add more chicken stock to
absorb during cooking. I find they are a bit bland if they are cooked in
water and then added in, almost like an afterthought. Of course, this would
be the way dumplings for chicken & dumplings are cooked, right in the soup
pot.
I also love a good tomato soup. Tomato season is coming to an end here; I'm
going to have to buy some and make some soup!
Jill
Jill McQuown
> In article <Ngud9.2151$2L.2...@e3500-atl2.usenetserver.com>,
> Jill McQuown <jmcq...@bellsouth.net> wrote:
> >Like Thierry, I'll eat soup all year long. I really enjoy basic soups.
> >Chicken noodle or chicken rice or variations of the same. Vegetable or
beef
> >with barley. Tomato soup; tomato soup with rice. What's your favourite
> >that you make at home?
>
> But Jill, I like a lot of them! I don't have one favorite.
>
>
> CLB
> ------------------------------------------------------
> Charlotte L. Blackmer <http://www.rahul.net/clb>
> "Approach love and cooking with great abandon" -
> from the Dalai Lama's Rules for Life
> Junk (esp. commercial) email review rates: $250 US ea
I'm rapidly remembering I can't possibly post all my favourite soups! I
forgot egg drop, one of the simplest and best when you have a cold! Of
course my father's navy bean soup. This time of year, roasted butternut
squash soup. Potato Leek in bread bowls... I'm having a hard time finding
those individual serving sized sourdough bread loaves, though. Gonna have
to go through a restaurant food distributor, I think. Goodness, don't let
me mention this to Ray, he'll decide all over again he wants to open a
restaurant! Just when he got distracted by other things! LOL Oh, and I
have a gallon of his seafood gumbo in the freezer. Hmmmm.
Jill
hahabogus
I like to have this in front of me when I make Clam Chowder. It's not that
I follow it exactly as I always add stuff it doesn't call for like carrots
or red peppers. I love clam chowder but it needs color. I never add too
many slices of carrot or red pepper just a few more for color than taste.
@@@@@ Now You're Cooking! Export Format
Barbara's New England Clam Chowder
seafood, shellfish, soups/stews
2 pounds boiling potatoes; peeled, diced
4 bacon slices; chopped
1/2 cup chopped onion
3 tablespoons all-purpose flour
1 can baby clams - (10 oz); drained, and
juices reserved
1 bottle clam juice - (8 oz)
1 cup whipping cream
1 cup milk
Place potatoes in medium saucepan. Add enough cold water to cover. Bring
to boil. Simmer until tender, 20 minutes. Drain.
Cook bacon and onion in heavy 2-quart saucepan over medium-high heat until
onion is tender, stirring occasionally, about 8 minutes. Mix in flour and
cook 2 minutes. Add juices from clams, bottled clam juice, cream and milk.
Bring to boil. Stir in clams and potatoes and heat through.
This recipe yields about 6 cups.
Source:
"Bon Appétit, December 1990"
S(Formatted for MC6):
"01-18-2002 by Joe Comiskey - jcom...@krypto.net"
Yield:
"6 cups"
- - - - - - - - - - - - - - - - - - -
Miss Jaime
<jmcq...@bellsouth.net> wrote:
>Turned out great. It's not the first time I've done this. When the price
>of fresh broccoli is outrageous I usually find frozen chopped broccoli works
>just as well, provided it's cooked until it's not tough. To make it faster,
>I buy it in the cheese sauce boil'n'bags. Yes, I know it's not "real"
>cheese but as I said, it's faster :-)
>
>I have this as a meal. My biggest problem is I love broccoli cheese soup so
>much I have to stop myself from eating an entire pot that serves 4-6! Don't
>worry, I didn't :-) I'm having another bowl as an early dinner this
>evening.
>
>Oh, having a couple of slices of crisply cooked, crumbled bacon on the side
>to sprinkle into the soup at the table adds a little somethin-somethin <G>
Seeing as how it is beginning to turn cold here in Southern Ontario
and winter being right around the corner I'll give it a try on one of
those blustery winter days when you want something like a good hot
filling soup. :-) It would not be difficult to keep the ingredients
on hand at all times either.
aec
"hahabogus" <n...@applicable.com> a écrit dans le message de news:
Xns92813A9AC4C11...@205.200.16.73...
Hmmm - you don't add beets to it then...??
Anne
MH
> "MH" <bast...@worldnet.att.net> wrote in message
> news:EMVd9.989$1C2....@bgtnsc04-news.ops.worldnet.att.net...
> >
>
> absorb during cooking. I find they are a bit bland if they are cooked in
> water and then added in, almost like an afterthought. Of course, this
would
> be the way dumplings for chicken & dumplings are cooked, right in the soup
> pot.
I like cooking the noodles seperately. I find they stay a little firmer,
which is what I like, and they don't absorb so much of the liquid. I make
the soup and then add the cooked noodles for each serving.
Martha H.
>
Dimitri
"Charlotte L. Blackmer" <c...@rahul.net> wrote in message
news:3b88fcb8.02090...@posting.google.com...
> the frozen from Trader Joe's, which is full of all sorts of seafood.
>
> It's worth raving about. One of the real San Francisco treats.
>
> With good sourdough and a fine red ... aaaahhhhh.
>
> Charlotte
Hmmmm Would you classify that as a soup or a stew. To me it is a seafood
stew.
Dimitri
Anne P. Mitchell, Esq.
My two favourite soups to make are the "Soup Nazi's Mulligitawny" (hey, I
didn't name it - blame the guy who opened the restaurant in NYC, and
"Seinfeld"), which I include below, and any sort of butternut squash soup,
zipped with my submersible blender at the end.
My favourites soups to buy/when dining out are rasam (an indian broth-type
soup made with tamarind, and very spicy) and Tom Ka Gai (Thai). They are
also my favourite soups when I'm sick - the rasam in particular will help
clear your head. :-)
Here's the recipe:
Sopu Nazi's Mulligatawny:
4 cups water
6 cups chicken stock
2 potatoes, peeled & sliced
2 carrots, peeled & sliced
1 medium onion, chopped
1/2 cup split peas
1 cup frozen yellow corn
2/3 cup canned roasted red pepper, diced
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted almonds
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
3 tablespoons sugar
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
1 dash marjoram
1 dash nutmeg
Combine all ingredients in a large pot over high heat.
Bring to a boil, then reduce heat and simmer for 2 hours or until
soup has reduced by more than half, and is thick and brownish in color. It
should
have the consistency of chili. Stir occasionally for the first few
hours, but stir often in the last hour. The edges of the potatoes should
become more
rounded, and the nuts will soften. Serve hot. Makes 4-6 servings.
Anne
I am: Mom, Attorney, Professor, Advocate for Fathers and Against Spam
http://www.annepmitchell.com
Resources on intuitive parenting, breastfeeding, co-sleeping, and more
Jill McQuown
news:DQ3e9.80$w65.1...@newssvr17.news.prodigy.com...
thinner and tastes like... mmmm. One is slightly chunkier and tastes
like... mmmm. Wait, may I taste those again? <G> Dang, all gone and I
never did make up my mind!
Jill
The Ranger
[snip]
By far, these two soups are Clan Ranger's favorites:
KONA McFARMER's AVOCADO SOUP
INGREDIENTS:
2 Tbs. minced onion
2 Tbs. butter
2 Tbs. flour
4 Cupc chicken broth
1 tomato peeled, seeded and chopped
salt and pepper to taste
3 avocados (I changed this to six -- I like creamier soup)
1/2 Cup sour cream
METHOD:
Sauté onions in butter. Add flour to form thick paste. Stir in broth a
little at a time, add tomato, salt and pepper. Simmer thickened stock while
preparing avocados. Peel and puree avocados, stir in sour cream. Pour soup
into bowls, float three generous spoons of avocado mixture into bowl. Serve
hot.
=====
CHICKEN SOUP
INGREDIENTS:
1 whole fryer chicken; remove package of goodies from cavity
1/2 gallon water (cover chicken)
2 onions, white, rough-chopped
5 stalks of celery, rough-chopped
6 Yukon potatoes, peeled and chopped
6 carrots, peeled and diced
2 sprigs fresh rosemary
6 Tbs. fresh parsley
6 bay leaves (dried or fresh)
salt and pepper, to taste
METHOD:
In a large stock pot, boil one whole fryer chicken (be sure to rinse out
that cavity in the sink prior to cooking <G>) with chopped up onion, celery,
fresh parsley, bay leaves, salt & pepper (to taste), 2 full sprigs of
rosemary, potatoes, and carrots. Cook till chicken is falling-off-the-bone.
Strip meat. Serve one portion, freeze remaining portions in 1.5 qt
containers.
The Ranger
Agnes7777
My three favorites:
Portuguese Kale Soup (Italian sausage, pepperoni, chicken stock, onions, lots
o' kale, kidney beans)
Vegetable Beef, which I haven't made in some time (beef, beef broth, onions,
carrots, celery, cabbage, potatoes, peas, corn, green beans) I like to eat
this with Fritos.
Bellyrub Bean Soup (Great Northern beans, bacon, onions, celery, carrots,
chicken stock, hint o' garlic, bit of parsley, little dumplings)
Agnes
Dimitri
soup or a stew. To me it is a seafood
> > stew.
> >
> > Dimitri
> >
> Oh crap, here we go again with is it a soup or a stew. One is slightly
> thinner and tastes like... mmmm. One is slightly chunkier and tastes
> like... mmmm. Wait, may I taste those again? <G> Dang, all gone and I
> never did make up my mind!
>
> Jill
Here you go- This is good enough for me.
Dimitri
cioppino
[chuh-PEE-noh]
San Francisco's Italian immigrants are credited with creating this delicious
fish stew made with tomatoes and a variety of fish and shellfish.
© Copyright Barron's Educational Services, Inc. 1995
based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
Agnes7777
>o' kale, kidney beans)
>
and potatoes.
Agnes
hahabogus
news:ala6lr$1o9vpk$1...@ID-137632.news.dfncis.de:
WOW! What a great Idea thanks Anne I'll try it right away....
HaHa scared you....
PENMART01
Chinese version of Miso w/Soba
instead of fish stock use pork or chicken stock
Sheldon . . . Rocket Scientist
````````````
"Life would be devoid of all meaning were it without tribulation."
aec
"Jill McQuown" <jmcq...@bellsouth.net> a écrit dans le message de news:
rB4e9.27968$%P6.70...@e3500-atl1.usenetserver.com...
LOL! - I was just reading through my Betty Crocker cookbook at breakfast
this morning (as one does, you know), and I flipped to their "soup" chapter.
It made me chuckle when I saw that many of the recipes were for "stew"!!
So rfc is not the only group of confused cooks...
Anne
Francis Gravelle
this?
Carol
"SCUBApix" <jackeno...@yahoo.com> wrote in message
news:al83d7$q39$1...@mailgate2.lexis-nexis.com...
>
> "Jill McQuown" <jmcq...@bellsouth.net> wrote in message
> news:Ngud9.2151$2L.2...@e3500-atl2.usenetserver.com...
> > Like Thierry, I'll eat soup all year long. I really enjoy basic soups.
> > Chicken noodle or chicken rice or variations of the same. Vegetable or
> beef
> > with barley. Tomato soup; tomato soup with rice. What's your favourite
> > that you make at home?
> >
>
> My favorites are:
> fruit soup with spare ribs
> my wife's vegetable beef soup
> my wife's chicken soup with homemade noodles
> and probably my favorite is Goulash Soup (although the fruit soup is a
very
> close second).
>
>
Bob Gottlieb
From: "Francis Gravelle" fran.g...@worldnet.att.net
Date: Sat, Sep 7, 2002 10:31 AM
Message-id: <OJqe9.16340$jG2.1...@bgtnsc05-news.ops.worldnet.att.net>
My favorite soup is a Russian White Cabbage Borscht. If anyone has a recipe
they would like to share I would be interested in having it.
Yesterday is history.
Tomorrow a mystery.
Today is a gift.
That's why it's called the present!
Bob Gottlieb
MonaLassy
>Like Thierry, I'll eat soup all year long. I really enjoy basic soups.
>Chicken noodle or chicken rice or variations of the same. Vegetable or beef
>with barley. Tomato soup; tomato soup with rice. What's your favourite
>that you make at home?
I like make beef vegtable, stew meat, onions, potato's, carrots, cerlery,
rice, noodles. This is a family favorite, and a main dish.
Mona
Miss Jaime
<fran.g...@worldnet.att.net> wrote:
>My favorite soup is cheese/broccoli. Anyone have a "favorite" recipe for
>this?
Jill just posted one two days ago
Judy
Tracy R. wrote:
<snip soup toscana rec>
----
TY for posting that. I love that soup.
Mmm good :)
Phil(NM)
Jill McQuown wrote:
>
> Like Thierry, I'll eat soup all year long. I really enjoy basic soups.
> Chicken noodle or chicken rice or variations of the same. Vegetable or beef
> with barley. Tomato soup; tomato soup with rice. What's your favourite
> that you make at home?
>
> I made a pot of broccoli cheese this afternoon. I cheated, as I usually do
> this time of year. 2 packages of frozen broccoli in cheese sauce in a
> boil'n'bag, cooked slightly longer than they recommend. Add to 2-3 cups
> chicken stock in a deep pan along with 2 cups lowfat evaporated milk. 1/4
> c. diced onion, a couple of cloves minced garlic, a little cayenne pepper,
> about 1 teaspoon of tarragon leaves, some minced parsley. I had some
> shredded pepper jack and sharp cheddar that I added to the mix. Cook it all
> together over low heat, lightly covered, about 20 minutes, stirring
> occasionally, until the soup thickens. It's a nice meal cooked in very
> little time with very little prep. It's very warm so I'm letting it cool
> for a bit before I have a bowl.
>
> Jill
--
Remove _ to reply
Harry Demidavicius
wrote:
Me too, Martha, I like to make my stocks and do the other ingredients
separately, barley, noodles fish, whatever, separately and then
"assemble" the soup for the last 10-15 minutes or so.
Harry
JLove98905
soup, made with buttermilk and served with dill and butter.
-Jen
If a pig loses its voice, is it disgruntled?
Charlotte L. Blackmer
Jill McQuown <jmcq...@bellsouth.net> wrote:
>"Dimitri" <dimi...@prodigy.net> wrote in message
>news:DQ3e9.80$w65.1...@newssvr17.news.prodigy.com...
>>
>> "Charlotte L. Blackmer" <c...@rahul.net> wrote in message
>> news:3b88fcb8.02090...@posting.google.com...
>> > I forgot Cioppino on my list. Maybe because I don't make it, I get
>> > the frozen from Trader Joe's, which is full of all sorts of seafood.
>> >
>> > It's worth raving about. One of the real San Francisco treats.
>> >
>> > With good sourdough and a fine red ... aaaahhhhh.
>>
>> Hmmmm Would you classify that as a soup or a stew. To me it is a seafood
>> stew.
A la Joe the Trader it's moderately soupy. But yeah. THat's probably
another reason I didn't think of it offhand.
>Oh crap, here we go again with is it a soup or a stew. One is slightly
>thinner and tastes like... mmmm. One is slightly chunkier and tastes
>like... mmmm. Wait, may I taste those again? <G> Dang, all gone and I
>never did make up my mind!
Quality control is everything.
Anyway, cioppino beats manhattan clam hands down ;-).
ladysycamore
bisque count? Nothing beats a thick lobster bisque. I highly recommend
Phillip's (out of Baltimore, and is sold in stores).
--
Prayer of Jabez:
http://www.prayerofjabez.com
*My 9/11 Tribute Page*
http://members.tripod.com/~dmdevout/911tribute.html
"THE TRUTH ABOUT SEPTEMBER 11th"
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