Soup, Beautiful Soup

My very favorite soup is New England Clam Chowder. If made correctly, it is absolutely delicious and my comfort soup.
At one time, it was cream of asparagus soup that I preferred, but even I couldn't make it to my liking. I forget what restaurant I had it in, but the chef there knew how to do it perfectly.
 

sarah sam said:
French onion is my favorite too. I did not do it justice at first. Slowing down the onions made all the difference.
I slice yellow onions from root to tip so they hold their shape. I cook them low and slow in butter with a little oil and a pinch of salt. I let them turn a deep brown. I splash in a bit of dry sherry and scrape the pan clean. For the broth, I like half beef and half chicken with a sprig of thyme. I simmer it a little while so it tastes round and cozy.
I toast baguette slices on a sheet pan so they stay sturdy. I ladle the soup into oven safe bowls, add the toast and plenty of Gruyere, and put the bowls under the broiler until the cheese bubbles.
If you would like the step by step with photos and simple timing, I wrote it up here:
French Onion Soup (Classic + Crockpot) - spoonrecipes
Do you add a splash of sherry or do you keep it alcohol free? I find a tiny bit brings the onions to life.
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Thank you. I'll have to try that!
 

Although I frequently make soup from scratch, my pantry is always stocked with a variety of Progresso soups because they make such great starting points. I add more veggies, seared tofu, and barley, millet or brown rice. Turns it into a hearty meal.

Unless I'm sick, I need more than a can of unadulterated soup to sate my appetite.

Am planning to do the above for today's breakfast on this rainy day.
 
TeePee said:
My favorite is French Onion Soup. I can make it but I don't do it justice.
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TeePee said:
Leftovers are the best!
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TeePee said:
My favorite is French Onion Soup. I can make it but I don't do it justice.
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It takes time, but to do real French onion soup justice, the onions must be sweet and caramelized first. Then you choose a wine you like to cook with (often sherry for onion soup), along with a low sodium beef base. I generally cook this for about 20-30 minutes on simmer then add either shredded Gruyère or Swiss cheese and continue to cook on low, stirring almost constantly. Meanwhile, I brush french bread rounds with garlic oil and bake in the oven till golden. By then, your soup should be ready, with some added preferred spices or herbs. Place a bread round in the bottom of each individual crock pour soup over, place slices of cheese on top, back into oven until cheese is brown and melted. Good eating.
 
Lewkat said:
It takes time, but to do real French onion soup justice, the onions must be sweet and caramelized first. Then you choose a wine you like to cook with (often sherry for onion soup), along with a low sodium beef base. I generally cook this for about 20-30 minutes on simmer then add either shredded Gruyère or Swiss cheese and continue to cook on low, stirring almost constantly. Meanwhile, I brush french bread rounds with garlic oil and bake in the oven till golden. By then, your soup should be ready, with some added preferred spices or herbs. Place a bread round in the bottom of each individual crock pour soup over, place slices of cheese on top, back into oven until cheese is brown and melted. Good eating.
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Thanks for the recipe. I'll have to try it.
 
Up early as usual!

A pot of split pea soup bubbling away on the stove.

I basically put my own spin on the recipe that appears on the bag of GOYA split peas.

1760597755444.jpeg
This version is more like a broth based vegetable soup as opposed to a creamy smooth purée.

The biggest difference is that I find it more cost effective for me to use a cup of frozen mirepoix instead of keeping a comparable amount of fresh vegetables on hand and I swap out the Sazon for a packet of GOYA ham flavored bouillon powder.
 
I'm making Italian Wedding Soup today.

Italian-Wedding-Soup-2-.jpg
 
Aunt Bea said:
Up early as usual!

A pot of split pea soup bubbling away on the stove.

I basically put my own spin on the recipe that appears on the bag of GOYA split peas.

View attachment 458241
This version is more like a broth based vegetable soup as opposed to a creamy smooth purée.

The biggest difference is that I find it more cost effective for me to use a cup of frozen mirepoix instead of keeping a comparable amount of fresh vegetables on hand and I swap out the Sazon for a packet of GOYA ham flavored bouillon powder.
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I do that too, Aunt Bea. That's why we are superb cooks. ;) ;)
 
Aunt Bea said:
Up early as usual!

A pot of split pea soup bubbling away on the stove.

I basically put my own spin on the recipe that appears on the bag of GOYA split peas.


This version is more like a broth based vegetable soup as opposed to a creamy smooth purée.

The biggest difference is that I find it more cost effective for me to use a cup of frozen mirepoix instead of keeping a comparable amount of fresh vegetables on hand and I swap out the Sazon for a packet of GOYA ham flavored bouillon powder.
Click to expand...
Guess we've been in a similar food mood, Aunt Bea! I used a can of Progresso split pea soup as the base for yesterday's veggie laden breakfast. I try to eat about 2 cups of raw & frozen veggies - uncooked measurement - each morning and get tired of stir fries.

I love split pea soup and usually make a big batch from scratch a couple of times a year. Leftovers freeze beautifully.

Only bummer about split pea soup is it sure does make me gassy - even without the extra veggies.
Anyone else have that issue or is it an individual peculiarity?
 

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