Soup, Beautiful Soup

RadishRose said:
This sounds tasty. Explain more about the chutney please, if you have time.
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I think of chutney as we would use cranberry sauce with Thanksgiving turkey, adds a little kick to the meat. I have tried a few store bought ones but they were pretty sorry. Here is one recipe for my favorite Mango Chutney, there are many, many more variations online so experiment with what you have, some even use peaches instead of mango.
https://www.foodnetwork.com/recipes/paula-deen/mango-chutney-recipe-1916250
 

Happy Heart said:
I think of chutney as we would use cranberry sauce with Thanksgiving turkey, adds a little kick to the meat. I have tried a few store bought ones but they were pretty sorry. Here is one recipe for my favorite Mango Chutney, there are many, many more variations online so experiment with what you have, some even use peaches instead of mango.
https://www.foodnetwork.com/recipes/paula-deen/mango-chutney-recipe-1916250
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We've never made chutney ourselves, but Major Grey's we find to be a tolerable store bought brand.
 
Happy Heart said:
I think of chutney as we would use cranberry sauce with Thanksgiving turkey, adds a little kick to the meat. I have tried a few store bought ones but they were pretty sorry. Here is one recipe for my favorite Mango Chutney, there are many, many more variations online so experiment with what you have, some even use peaches instead of mango.
https://www.foodnetwork.com/recipes/paula-deen/mango-chutney-recipe-1916250
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Thanks so much, HH. I couldn't handle the Scotch bonnet, but I'm ok with jalapeno. I've saved this Recipe.
 

Capt Lightning said:
Cullen Skink is a traditional Scottish delicacy that has found its way onto menus across the globe. Named after the village of Cullen, it is a creamy potato and smoked haddock soup, using fish fresh from the North Sea. The name "skink" generally refers to the shin of an animal or a soup made from it. Cullen, being an old fishing village, substitutes haddock for beef. Of course, everyone claims to make the original and best soup.

Cullen in N.E. Scotland
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I've made Cullen Skink before I knew what it's name is in your part of the world. We call it Fish Chowder, or just Chowder. I have 4 (small) portions of smoked Haddock in my freezer, so that's on my list. I love it!!

What a pretty little town Cullen is!
 
Pinky said:
I LOVE Italian Wedding Soup. My sister's Italian friend makes it.
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Do you remember as a kid, that soup was canned by Progresso and called "Chickarina"?
I think it still is.

iu
 
Just read through all the comments. Y'all put me in the mood for soup - good thing I'd already planned to start some this morning. Today it'll be a French style, non-dairy vegetable soup based on a recipe from Dairy Hollow House Soup and Bread Cookbook.

Basically it's broth with a generous amount of dry white wine, poultry seasonings, garlic, fresh flat leaf parsley, and plenty of vegetables. Like a lot of soups, it's even better the second day.

Although I'm a full-on vegetarian year-round, notable exceptions are Better than Bouillon chicken and beef bases for broths. Vegetable broths are overwhelmingly oniony.

As many of you know from my SF posts, for almost a decade I've closely follow a whole food plant based (WFPB) diet, but relax the non-dairy standard considerably from Thanksgiving through New Years. My tried and true January method for managing holiday weight gain and returning fully to WFPB is centered around oatmeal, potatoes, veggie soups, Greek style salads (but no oil or cheese), and other fruits, vegetables, and whole grains.

During this time of year I make sure to have unbuttered popcorn seasoned with nutritional yeast and/or various popcorn seasonings at the ready. Perfect for those "gotta have something right now" snacks.
 
StarSong said:
Just read through all the comments. Y'all put me in the mood for soup - good thing I'd already planned to start some this morning. Today it'll be a French style, non-dairy vegetable soup based on a recipe from Dairy Hollow House Soup and Bread Cookbook.

Basically it's broth with a generous amount of dry white wine, poultry seasonings, garlic, fresh flat leaf parsley, and plenty of vegetables. Like a lot of soups, it's even better the second day.

Although I'm a full-on vegetarian year-round, notable exceptions are Better than Bouillon chicken and beef bases for broths. Vegetable broths are overwhelmingly oniony.

As many of you know from my SF posts, for almost a decade I've closely follow a whole food plant based (WFPB) diet, but relax the non-dairy standard considerably from Thanksgiving through New Years. My tried and true January method for managing holiday weight gain and returning fully to WFPB is centered around oatmeal, potatoes, veggie soups, Greek style salads (but no oil or cheese), and other fruits, vegetables, and whole grains.

During this time of year I make sure to have unbuttered popcorn seasoned with nutritional yeast and/or various popcorn seasonings at the ready. Perfect for those "gotta have something right now" snacks.
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Star, your soup sounds delicious to me!

I have a pot of soup simmering right now. Just stuff I wanted in it and I will cook some ditalini separately later to add at suppertime.

We have onion, carrot, celery, garlic, cabbage, curly leafed spinach, canned tomatoes, Cannellini beans, thawed green beans, beef Better Than Bouillon, olive oil, bay leaves, red pepper flakes and fresh parsley.
 
RadishRose said:
Love soup, love to make soup. I am not known for anything special in the way of personality, but people have said I make good soups.
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​

People's Soup Choices Reflect Their Personality Types​

CHAMPAIGN, Ill. — "You not only are what you eat, you also are what you slurp, at least according to Brian Wansink, who has done a study that links soup choices to personality types.

The University of Illinois marketing professor has come up with "lifestyle and personality clusters" based on soup preferences, which were published last month in the Journal of Database Marketing."

"The foods we eat do say a lot about who we are as people," Wansink asserted in an interview. "Because soup is one of America’s favorite comfort foods, we thought it would be interesting to examine personality types based on strongly expressed soup preferences." The UI professor, who runs the campus Food & Brand Lab, defines comfort foods as "soothing and satisfying foods" that provide a source of emotional balance during times of stress and turmoil.
Read More
 
Meanderer said:

​

People's Soup Choices Reflect Their Personality Types​

CHAMPAIGN, Ill. — "You not only are what you eat, you also are what you slurp, at least according to Brian Wansink, who has done a study that links soup choices to personality types.

The University of Illinois marketing professor has come up with "lifestyle and personality clusters" based on soup preferences, which were published last month in the Journal of Database Marketing."

"The foods we eat do say a lot about who we are as people," Wansink asserted in an interview. "Because soup is one of America’s favorite comfort foods, we thought it would be interesting to examine personality types based on strongly expressed soup preferences." The UI professor, who runs the campus Food & Brand Lab, defines comfort foods as "soothing and satisfying foods" that provide a source of emotional balance during times of stress and turmoil.
Read More
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Interesting. I would have liked to know the rest of the 12 soups, but from the 4 they talked about, I'd have to say chicken noodle. Or maybe minestrone. Oh heck I like them all!
 
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