Time To "Step Up"And Get On The Soup Box!
- Thread starter Meanderer
- Start date
Honey
Member
- Location
- Lancashire
broccoli and stilton, vegetable, french onion
Meanderer
Supreme Member
I am not familiar with stilton! What is it?
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Honey
Member
- Location
- Lancashire
Mrs. Robinson
Well-known Member
- Location
- Nampa,Idaho
I love making soups. My faves are cabbage soup,French onion,split pea and believe it or not,a "diet" soup that I make with spicy V-8 juice and a million different veggies.
Pappy
Living the Dream
- Location
- Florida (transplanted New Yorker.)
Plain old Campbell's Tomato soup and toasted cheese sandwiches.:grin:
Falcon
DV8
- Location
- So. California
I like most kinds of soups except "cold" soups.
My favorite is Andersons' split pea, either in a can or in the actual restaurant.
I like tomato soup in a mug with a tad of butter, salt and pepper, heated and sip it; no spoon needed.
My favorite is Andersons' split pea, either in a can or in the actual restaurant.
I like tomato soup in a mug with a tad of butter, salt and pepper, heated and sip it; no spoon needed.
Meanderer
Supreme Member
I had turtle soup once. A guy at work made it, and I kidded him that he killed it twice... once when he killed it, and again when he boiled it to death. Reminds me of the guy who walked into a restaurant and said "Give me a bowl of turtle soup...and make it snappy"!
Raven
Senior Member
- Location
- eastern Canada
My favourites out of a can are tomato & rice, split pea & ham and green pea.
I usually make my own soups because there is a lot of salt in canned soups.
Home made chicken vegetable is very tasty on cold days and it's healthy.
I usually make my own soups because there is a lot of salt in canned soups.
Home made chicken vegetable is very tasty on cold days and it's healthy.
Mrs. Robinson
Well-known Member
- Location
- Nampa,Idaho
Oh yes,and a new favorite that I made a while back. Chicken Barley. I was going to make chicken noodle,then at the crucial time,realized I had no noodles. I did have barley though so used that. It was awesome 
Ina
Well-known Member
- Location
- Harris County, NE of Houston, Tx.
Mrs. Robinson, I make a hearty beef & barley soup. Oh yeah thanks for recipes.
Meanderer
Supreme Member
That was using your noodle! Sounds good.Oh yes,and a new favorite that I made a while back. Chicken Barley. I was going to make chicken noodle,then at the crucial time,realized I had no noodles. I did have barley though so used that. It was awesome
rkunsaw
Well-known Member
- Location
- Clarksville, Arkansas,USA
Homemade vegetable beef soup. It can vary a lot according to the vegetables in seasons. I made some creamy asparagus soup that is really good too.
I agree about the excess salt in canned soup. Even what they call lower sodium versions have way too much.
I agree about the excess salt in canned soup. Even what they call lower sodium versions have way too much.
Meanderer
Supreme Member
I noticed Campbells has a "heart healthy" choice. What have they taken out?
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Meanderer
Supreme Member
The strangest soup in a can.
Gather round the soup-box while I tell you about the strangest soup I ever saw in a can. It was in a "Foods of the World" type store, and there sitting on the shelf ....for $4.85...was a can of Bird's nest soup! I did not buy it, but I came close!
"The soup calls for the nest of a bird called the swiftlet or cave swift. These birds produce special nests found not in trees but in caves throughout southern Asia, the south Pacific islands, and northeastern Australia. (It would be closer to spit soup.)
As you can imagine, it’s not easy to attach a nest to a cave wall. These industrious birds use a mixture of seaweed, twigs, moss, hair, and feathers to fashion the nest. The truly bizarre secret ingredient: saliva. Male birds gorge themselves on seaweed, which causes them to salivate like a Labradoodle at a picnic. Saliva threads, which contain a bonding protein called mucilage, spew out of the bird’s mouth. Once dry, the saliva acts as cement. The crafty avian will continue to build on to the nest until it can support the weight of its bird family. The process usually takes about forty-five days."
http://andrewzimmern.com/2014/01/01/bizarre-bites-birds-nest-soup/
Gather round the soup-box while I tell you about the strangest soup I ever saw in a can. It was in a "Foods of the World" type store, and there sitting on the shelf ....for $4.85...was a can of Bird's nest soup! I did not buy it, but I came close!
"The soup calls for the nest of a bird called the swiftlet or cave swift. These birds produce special nests found not in trees but in caves throughout southern Asia, the south Pacific islands, and northeastern Australia. (It would be closer to spit soup.)
As you can imagine, it’s not easy to attach a nest to a cave wall. These industrious birds use a mixture of seaweed, twigs, moss, hair, and feathers to fashion the nest. The truly bizarre secret ingredient: saliva. Male birds gorge themselves on seaweed, which causes them to salivate like a Labradoodle at a picnic. Saliva threads, which contain a bonding protein called mucilage, spew out of the bird’s mouth. Once dry, the saliva acts as cement. The crafty avian will continue to build on to the nest until it can support the weight of its bird family. The process usually takes about forty-five days."
http://andrewzimmern.com/2014/01/01/bizarre-bites-birds-nest-soup/
Falcon
DV8
- Location
- So. California
Interesting, but no thanks.
Meanderer
Supreme Member
The Original Stone Soup Story
This is the original stone soup story published in English. It was first published in London in 1808. The author is Robert Moser. Stone Soup is classified by folklorists as a Stone Soup is an Aarne-Thompson-Uther type 1548 folktale. That is a folktale in the “clever man” category. In Moser’s version of the story he emphasizes the traveler’s social skills.
The Original Stone Soup Story from 1808,“To Make Stone Soup”
A traveler, apparently wearied, arrived one morning at a small village that lies to the north of Schauffhausen, on the road toe Zurich, in Switzerland. A good woman sat spinning and singing at the door of her cottage; he came up to her; talked first about the roughness of the roads, and then of the prospect of a luxuriant vintage along the banks of the Rhine: at last he asked her if she had any fire?
“To be sure I have! How should I dress my dinner else?”
“Oh, then,” said the Traveler, “as your pot is on, you can give me a little warm water.”
“To be sure I can! But what do you want with warm-water?” “If you will lend me a small pot,” said the Traveler, “I’ll show you.”
“Well! you shall have a pot. There, now what do you want with it?”
“I want, said the Traveler, “to make a mess of stone soup!” “Stone soup!” cried the woman, “I never heard of that before. Of what will you make it?”
“I will show you in an instant,” said the man. So untying his wallet, he produced a large smooth pebble. “Here,” he cried “is the principal ingredient. Now toast me a large slice of bread, hard and brown. Well, now attend to me.”
The stone was infused in warm water; the bread was toasted, and and put into the pot with it. “Now,” said the Traveler, “let me have a bit of bacon, a small quantity of sour krout, pepper, and salt, onions, celery, thyme.” In short, he demanded all the necessary materials.
The good woman had a store cupboard and a well cropped garden; so that these were procured in an instant, and the cookery proceeded with great success. When it was finished, the kind hostess, who had watched the operation with some anxiety, and from time to time longed to taste the soup, was indulged. She found it excellent. She had never before tasted any that was so good. She produced all the edibles that her cottage afforded; and spreading her table, she, with the Traveler, made a hearty meal, of which the stone soup formed a principal part.
When he took his leave, he told the good woman, who had carefully washed the stone, that as she has been so benevolent to him, he would, in return, make her a present of it.
“Where did you get it?” said she.
“Oh,” he replied, “I have brought it a a considerable way; and it is a stone of that nature, that if be kept clean, its virtue will never be exhausted, but, with the same ingredients, it will always make as good a soup as that which we have this day eaten.”
The poor woman could hardly set any bounds on her gratitude; and she and the Traveler parted highly satisfied with each other. Proud of this discovery, she, in general terms, mentioned it to her neighbors.
By this means the recipe was promulgated; and it was in the course of many experiments at length found, that other pebbles would make as good soup as that in her possession. The viand now became fashionable through the Canton, and was indeed so generally approved, as to find its way to most of the peasants’ tables, where stone stoup used frequently be served as the first dish.
This is the original stone soup story published in English. It was first published in London in 1808. The author is Robert Moser. Stone Soup is classified by folklorists as a Stone Soup is an Aarne-Thompson-Uther type 1548 folktale. That is a folktale in the “clever man” category. In Moser’s version of the story he emphasizes the traveler’s social skills.
The Original Stone Soup Story from 1808,“To Make Stone Soup”
A traveler, apparently wearied, arrived one morning at a small village that lies to the north of Schauffhausen, on the road toe Zurich, in Switzerland. A good woman sat spinning and singing at the door of her cottage; he came up to her; talked first about the roughness of the roads, and then of the prospect of a luxuriant vintage along the banks of the Rhine: at last he asked her if she had any fire?
“To be sure I have! How should I dress my dinner else?”
“Oh, then,” said the Traveler, “as your pot is on, you can give me a little warm water.”
“To be sure I can! But what do you want with warm-water?” “If you will lend me a small pot,” said the Traveler, “I’ll show you.”
“Well! you shall have a pot. There, now what do you want with it?”
“I want, said the Traveler, “to make a mess of stone soup!” “Stone soup!” cried the woman, “I never heard of that before. Of what will you make it?”
“I will show you in an instant,” said the man. So untying his wallet, he produced a large smooth pebble. “Here,” he cried “is the principal ingredient. Now toast me a large slice of bread, hard and brown. Well, now attend to me.”
The stone was infused in warm water; the bread was toasted, and and put into the pot with it. “Now,” said the Traveler, “let me have a bit of bacon, a small quantity of sour krout, pepper, and salt, onions, celery, thyme.” In short, he demanded all the necessary materials.
The good woman had a store cupboard and a well cropped garden; so that these were procured in an instant, and the cookery proceeded with great success. When it was finished, the kind hostess, who had watched the operation with some anxiety, and from time to time longed to taste the soup, was indulged. She found it excellent. She had never before tasted any that was so good. She produced all the edibles that her cottage afforded; and spreading her table, she, with the Traveler, made a hearty meal, of which the stone soup formed a principal part.
When he took his leave, he told the good woman, who had carefully washed the stone, that as she has been so benevolent to him, he would, in return, make her a present of it.
“Where did you get it?” said she.
“Oh,” he replied, “I have brought it a a considerable way; and it is a stone of that nature, that if be kept clean, its virtue will never be exhausted, but, with the same ingredients, it will always make as good a soup as that which we have this day eaten.”
The poor woman could hardly set any bounds on her gratitude; and she and the Traveler parted highly satisfied with each other. Proud of this discovery, she, in general terms, mentioned it to her neighbors.
By this means the recipe was promulgated; and it was in the course of many experiments at length found, that other pebbles would make as good soup as that in her possession. The viand now became fashionable through the Canton, and was indeed so generally approved, as to find its way to most of the peasants’ tables, where stone stoup used frequently be served as the first dish.
Ina
Well-known Member
- Location
- Harris County, NE of Houston, Tx.
I always wondered where that came from. :tapfoot:
Jackie22
Well-known Member
- Location
- Northeast Texas
I make homemade vegetable beef soup too, I use chicken broth as a base and whatever veggies that I have, I especially like okra in it.
Meanderer
Supreme Member
I am not familiar with orka. What is it?
Jackie22
Well-known Member
- Location
- Northeast Texas
o·kra
ˈōkrə/
noun
[COLOR=#878787 !important][/COLOR]
ˈōkrə/
noun
[COLOR=#878787 !important][/COLOR]
- a plant of the mallow family with long ridged seedpods, native to the Old World tropics.
- the immature seedpods of the okra plant eaten as a vegetable and also used to thicken soups and stews.
Meanderer, it is a vegetable, grown mostly in the South.
- the immature seedpods of the okra plant eaten as a vegetable and also used to thicken soups and stews.
Ina
Well-known Member
- Location
- Harris County, NE of Houston, Tx.
Meanderer, Fried okra or pickled okra is very good, but boiled okra gets slimmy.
Meanderer
Supreme Member
It must be delicious then!