Soup, Beautiful Soup
- Thread starter RadishRose
- Start date
leastlongprime
Member
- Location
- mid Valley Oregon->eastside seattle
Finished the sable fish bone - white onion soup
RadishRose
SF VIP
- Location
- Connecticut, USA
Soup Du Jour.......
Smoked haddock chowder.... aka Cullen Skink, ala Capt Lightening:
"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,"
It also has onions and fresh parsley. Delicious!
Smoked haddock chowder.... aka Cullen Skink, ala Capt Lightening:
"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,"
It also has onions and fresh parsley. Delicious!
Jamala
Senior Member
- Location
- Butterfly from Herts/UK
Today I'm making Lebanese lentil soup with oxtail. Yum!
StarSong
Awkward is my Superpower
- Location
- Los Angeles Suburbs
Thinking about pulling together a pot of minestrone today. I've got carrots, celery, bell peppers, bok choy and Mexican squash in the crisper and other veggies in the freezer.
RadishRose
SF VIP
- Location
- Connecticut, USA
If you have a heel of parm cheese, add that too. It's so rare I have one at the same time as soup tho', I almost never get to do it.
StarSong
Awkward is my Superpower
- Location
- Los Angeles Suburbs
I learned that as a youngster from my Italian grandmother. I freeze parm heels for exactly that purpose!
Jean-Paul
Member
- Location
- Paris,France
Bonjour....
From Japan:
Add chopped green onions, cooked tofu cubes as desired.
https://www.seriouseats.com/french-onion-soup-recipe
Have an ABSOLUTELY FANTASTIC day!
Jon
From Japan:
We make fresh Miso soup daily...ingredients bought at Asian stores or Amazon.
Boiled filtered water,
1 ..2 tbls Red Miso paste,
cut 3..6 plates dried Japanese seaweed into thin strips,
pc Fresh Ginger root, ! 2 cm, skin, cut into very thin slices, crush or chopAdd chopped green onions, cooked tofu cubes as desired.
No animals! Great taste! Very healthy!
Hai!+++++++++++++++++
French Soupe à l'Oignon Gratinée
French Onion Soup...A bit of France (and heaven!) on a cold day.https://www.seriouseats.com/french-onion-soup-recipe
Have an ABSOLUTELY FANTASTIC day!
Jon
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Jules
SF VIP
I supplement my pot of soup in the fridge with the water from drained vegetables. There’s no meat in my soups so it’s good for about 4 days. They used to suggest keeping your vegetable water to add to the broth. I never could remember when I started it or it ended up being too long, so I gave that up. Keeping it in the freezer didn’t work; the lid froze on.
hearlady
Im now "heartheoldlady"
- Location
- N Carolina
I just made chicken tortilla soup to freeze for when my grands visit next month.
There's will probably consist of more of the add ins: tortilla chips, cheese, and avocado.
There's will probably consist of more of the add ins: tortilla chips, cheese, and avocado.
RadishRose
SF VIP
- Location
- Connecticut, USA
Do they like cilantro and scallions?I just made chicken tortilla soup to freeze for when my grands visit next month.
There's will probably consist of more of the add ins: tortilla chips, cheese, and avocado.
hearlady
Im now "heartheoldlady"
- Location
- N Carolina
I doubt it. I know my daughter and SIL aren't fans of cilantro.
StarSong
Awkward is my Superpower
- Location
- Los Angeles Suburbs
I love miso soup, and often use reduced-sodium white miso as a soup base. I make a soup very similar to the one you describe (without the ginger, but with baby bok choy and napa cabbage).
Even reduced sodium miso is quite high in sodium so I don't eat it every day.
I'll have to try it with ginger. Thanks for the tip.
StarSong
Awkward is my Superpower
- Location
- Los Angeles Suburbs
When I first ate cilantro, I hated it. Was in my late teens and new to California. Came to love it over time though. My grands have been eating cilantro since they were introduced to solid food, because it has such a large presence in Mexican cuisine.
Mexican food in Southern California is like Italian food in the Northeast: relatively inexpensive, pervasive, and almost always delicious. It's often the go-to cuisine for family parties and gatherings.
You're golden if you make a couple of trays of enchiladas, set up a taco bar, heat up some refried beans (maybe add a thing or two to them), throw together some Mexican rice in a rice cooker or instant pot. Maybe add a salad and be sure to have tortilla chips, salsa, and guacamole.
RadishRose
SF VIP
- Location
- Connecticut, USA
Oh, me too. I didn't really hate it, but it was weird, soapy. I also came to love it!
I do not make homemade soups.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.
So when I saw this quote just now, I felt so uplifted and happy. Especially since the quote is by someone I've always greatly admired. So, my brag is:
I purchase the packaged Lipton Chicken Noodle Soups.
I sometimes purchase the Manischeweitz packaged Split Pea And Barley Soups.
hearlady
Im now "heartheoldlady"
- Location
- N Carolina
This is an idea I wish I had thought of years ago.
I've made bone broth from chicken carcasses, etc. For a while. That is for freezing in batches.
The new idea is that now when we have pork chops or steak or any meat we cut around the bone instead of eating around it.
I save these bones in a quart freezer bag along with celery, onion, etc scraps.
I have two full bags. One with meat, one with chicken .
I intend to throw a bag in a pot in the morning with maybe 2-3 cups water and simmer 4-5 hours for a bone broth.
That evening , strain and throw in whatever soup ingredients I have.
Real bone broth is expensive but it provides a lot of protein. You wouldn't necessarily have to add protein to the soup.
I'm thinking about all the bones I've thrown away over the years and the healthy soups I missed.
Overkill?
I've made bone broth from chicken carcasses, etc. For a while. That is for freezing in batches.
The new idea is that now when we have pork chops or steak or any meat we cut around the bone instead of eating around it.
I save these bones in a quart freezer bag along with celery, onion, etc scraps.
I have two full bags. One with meat, one with chicken .
I intend to throw a bag in a pot in the morning with maybe 2-3 cups water and simmer 4-5 hours for a bone broth.
That evening , strain and throw in whatever soup ingredients I have.
Real bone broth is expensive but it provides a lot of protein. You wouldn't necessarily have to add protein to the soup.
I'm thinking about all the bones I've thrown away over the years and the healthy soups I missed.
Overkill?
Bella
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I don't think it's overkill, @hearlady. I think it's smart to get all you can out of whatever you buy. Yeah, it takes some effort to make the broth, but it's worth it.This is an idea I wish I had thought of years ago.
I've made bone broth from chicken carcasses, etc. For a while. That is for freezing in batches.
The new idea is that now when we have pork chops or steak or any meat we cut around the bone instead of eating around it.
I save these bones in a quart freezer bag along with celery, onion, etc scraps.
I have two full bags. One with meat, one with chicken .
I intend to throw a bag in a pot in the morning with maybe 2-3 cups water and simmer 4-5 hours for a bone broth.
That evening , strain and throw in whatever soup ingredients I have.
Real bone broth is expensive but it provides a lot of protein. You wouldn't necessarily have to add protein to the soup.
I'm thinking about all the bones I've thrown away over the years and the healthy soups I missed.
Overkill?
Why waste something that is useful to make something so healthy?I save my bones and do the same thing you do. I cut the meat off the bones, wrap them up, and freeze them until I have a lot. I defrosted the bones and roasted them in the oven. What ever bones I have (chicken, beef, pork) goes all together into a big pot to make the bone broth. When I start it, after I add water just to cover the bones, I add a shot of apple cider vinegar to it. That helps release the gelatin in the fibrous tissue that bonds to the bones. Then simmer it for a few hours, add in aromatics, and continue to simmer low and slow overnight. That ensures a collagen-rich broth with a gelatinous consistency once it cools. I strain it in the morning and portion it into quart-sized jars to freeze.
Bella
hearlady
Im now "heartheoldlady"
- Location
- N Carolina
I forgot I should roast the bones first. I do that on my big batches.I don't think it's overkill, @hearlady. I think it's smart to get all you can out of whatever you buy. Yeah, it takes some effort to make the broth, but it's worth it.
I save my bones and do the same thing you do. I cut the meat off the bones, wrap them up, and freeze them until I have a lot. I defrosted the bones and roasted them in the oven. What ever bones I have (chicken, beef, pork) goes all together into a big pot to make the bone broth. When I start it, after I add water just to cover the bones, I add a shot of apple cider vinegar to it. That helps release the gelatin in the fibrous tissue that bonds to the bones. Then simmer it for a few hours, add in aromatics, and continue to simmer low and slow overnight. That ensures a collagen-rich broth with a gelatinous consistency once it cools. I strain it in the morning and portion it into quart-sized jars to freeze.
Bella
I use vermouth instead of ACV but I could use that when I'm out.
Good ideas! Thanks
Bella
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I always have ACV on hand, or sometimes instead I'll use a splash of white wine if I have it around. I usually have vermouth as well, but I forget that I can use that too.