September 18, 2005

• I'm a big fan of stu's, rather than soups that are flavored hot water. Practically any stu can taste good, just plop in left overs.
• Not all soups are just flavoured hot water. But stews are good too. You know what's really good? Hungarian goulash.
• You ate Stu? I always wondered where he ended up. If you think soup comes in a can, try making your own. It is so much healthier, and really quite easy. You can make a bunch of stock, freeze it, and then add stuff when you are ready to eat. Potatos make a great easy soup, or base for clam or corn chowder. The old bones left over from a chicken will make a great stock, just crack em and boil em.
• Sounds great, I'll have to try that sometime.
• Homemade split pea with ham hocks. I make it on a regular basis. It's especially warming on cold nights.
• Finished off the first split pea soup of the (almost) fall today. But here's a great one for the upcomming winter, especially to use a turkey carcass after Thankgiving or Christmas. However, I've been known buy turkey wings or legs in summer (gasp)and make the broth out of those. TURKEY MULLIGATAWNY SOUP WITH CORIANDER the carcass of a roast turkey, broken into large pieces about 4 1/2 quarts (18 cups) plus 1/3 cup water 4 garlic cloves three 1-inch cubes of peeled fresh gingerroot 1/4 cup vegetable oil 2 tablespoons curry powder 3/4 teaspoon ground cumin 2 large boiling potatoes (about 1 pound total) 4 cups chopped onion 3 carrots, sliced 1 cup canned unsweetened coconut milk (available at Asian markets, specialty foods shops, and some supermarkets) 1/4 cup fresh lime juice, or to taste 1/3 cup finely chopped fresh coriander plus coriander sprigs for garnish In a large kettle or stockpot combine the carcass with 4 1/2 quarts of the water, or enough to cover it, and simmer the mixture, uncovered, for 3 hours. Strain the stock through a large sieve into a large bowl, return it to the kettle, and boil it until it is reduced to about 10 cups. In a blender purée the garlic and the gingerroot with the remaining 1/3 cup water. In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it cook the purée, stirring, for 2 minutes, or until the liquid is evaporated. Add the potatoes, peeled and cut into cubes, the onion, the carrots, and 5 cups of the stock and simmer the mixture, covered, for 30 minutes, or until the vegetables are very soft. In the blender purée the mixture it batches until it is smooth, transfering it as it is puréed to another large kettle. Stir in the remaining stock, the coconut milk, the lime juice, and salt to taste, simmer the soup for 10 minutes, and stir in the chopped coriander. The soup may be made 2 days in advance, cooled completely, uncovered, and kept covered and chilled. The soup keeps, covered and frozen, for 2 months. Serve the soup garnished with coriander sprigs. Makes about 14 cups, serving 10. Gourmet November 1992 Though, actually, it really serves about 4, since you'll want seconds and thirds.
• And, if you want a summer soup: CORDOBAN GAZPACHO Salmorejo Cordobés In Córdoba, gazpacho is reduced to its most basic elements, with no cucumbers or peppers, and is known as salmorejo. It takes on a saucelike consistency but is still considered a soup and is served in small portions. It is scattered with chopped hard-boiled egg and julienne strips of serrano ham, both indispensable to achieving salmorejo's fullest flavor. Salmorejo is sometimes used as a dip. Active time: 30 min Start to finish: 3 1/2 hr 1 (4-inch-long) piece baguette, crust discarded 2 garlic cloves 1 teaspoon salt 12 whole blanched almonds 1 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca) 2 lb ripe tomatoes, cored and quartered 2 tablespoons Sherry vinegar (preferably "reserva"), or to taste 2 hard-boiled eggs, finely chopped 1/4 lb serrano ham or prosciutto, sliced 1/8 inch thick, then cut into julienne strips Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water. Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, and almonds in a food processor until nuts are very finely chopped. Add oil in a slow stream with motor running, blending until thick and smooth. Add tomatoes and 2 tablespoons vinegar and blend until as smooth as possible, about 1 minute. Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids. Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar, then serve in small bowls, topped with egg and ham. Cooks' note: • Gazpacho can be chilled up to 2 days. Makes 4 servings. Gourmet August 2002 Adapted from El Churrasco, Córdoba, Spain Epicurious Food © 2002 CondéNet Inc. All rights reserved.
• When Gourmet transferred the mulligatawny recipe from their magazine to epicurious.com, they ommitted a step. Christophine just reminded me that it's missing. After the water has evaporated from the puree, before adding the vegetables, add the curry powder and cook, stirring, for 2 minutes more. Then continue with the recipe as written.
• Path, yo is the Soup Nutzi.
• *worship*
• Let's put it like this: if necessary, will drive over a couple of hundred miles just for a good vichyssoise.
• i spent a lot of time this summer making cold soups- gaszpacho, vichyssoise, and cucumber-dill-yoghurt. but my favorite soup of all time is this hoy potato-leek soup. how can you go wrong with any recipe that starts with lots of bacon and garlic?
• on preview: when should i expect you, bees
• Heh - I just made a big ol' mess o' black bean soup with lots of cilantro and jalapeno tonight. Yum.
• Noodle soup, or broth soup.
• Ox-tail soup/stew. Potatoes, carrots, black-eyed beans, onions.
• Cabbage soup is best, tastey. My friend the Africa quakku if iaf He teach me to make peanute butter soup. Very good. African is poor, but have peanute butter et fish and beef is good. I make with cabage is good. Fry galic onion beef cabbage when is fryed ADD Tomatoe paste add beef stock(campbells) andwater as needed. and enjoy on rice like chinese is jasmine. African is no stupid, but french style soup you can make, basicly fry your favorite ingrediants(carotts onion, garlic, celery, chicken beef(whatever is left over in fridge(old cheese is good cut off mold and add at end of cooking)), add campbells stock(beef or chicken(or veg if vegin) AND voila. you have gourmet, use wine if you have, when is finished frying you put. You cook you like, I like like. Don't buy canned soup like stupid american or gwi loh yes? I drink you like
• Oh stupid me, for peanut buttersoup you mix Kraft peanut buuter with water by hand andd add at end into soup, I drink you like! yeS?
• Oh yes,I'm stupid, put potatoe, mabye garbonzo if like, I drunk, so excuse.
• Kaeldra: notice how we've gone from LCN in a package or can to homemade goodness? I love homemade soups, and they're easy, even for me, the non-cook. Vegs, stock, seasoning...presto, soup, but! if you're gone all day in the fall out riding horseback in the hills on a 60 degree day with wind and spitting rain, and you come home chilled and too tired to cook, a can of noodle soup with peanut butter and jelly on toast will hit the spot. Of course, left over brownies didn't hurt, either. ;) Don't forget, if you're going to make soup from scratch, homemade bread makes a meal a feast. mmmmmm
• I used to get a big container of hot & sour soup for lunch from Henry's Hunan in SF at least once a week. Man, I miss that place. I also loves me a nice tomato bisque.
• My favorite soups are French onion soup and hot and sour soup. Though I do more or less survive on chicken noodle-y goodness all winter :)
• Crackpot, while drunk I came up with "garbeanso bonds" rather than garbonzo beans. What do you think?
• italin wedding soup chicken,meatballs,escarole and spinach and carrots,celery in a chicken broth.-oh yeah!
• Mmmm!! I LOVE soup! I love making soup and homemade bread--and I do both quite often, and well, I might add. My faves would be New England Clam Chowder, Lentil soup, split pea soup, and definitely French onion! Navy bean soup, beef barley soup, any kind of bisque. Well, I could go on. Heading right, smack into soup season!
• Oooh, and let's not forget Bouillabaisse!!!
• Chinese take-out soups are great in the winter - especially if you need to cure a cold. Wor worton is my favorite - it's always boiling hot, and I don't know how they get to to stay that way for so long. Clears out the bronchi, and makes your tummy really warm and happy. Bean soups of almost any kind are wonderful, but you need to mash some of the beans up to thicken them and make them wonderfully unctious. Lentil soup is also great. I carry the title Soup Nutzi with pride. Thanks, StoryBored. And, Crackpot, I don't know what to say, except "bravo."
• Ah, soup! It warms the belly and the soul. On a rainy Sunday afternoon there is no better endeavour than to concoct a big steaming pot of soup. Wing the recipe, add whatever's at hand. If there's any left, bung it in the freezer - it's usually even better the second time around. Split pea, chowder, turkey, won ton - they're all good. And, as Darshon said, the season (for us northern hemispherians) is upon us. The canned stuff will do in pinch but home-made definitely is the way to go. An inspirational post, Kaeldra!
• I make the Moosewood Resturant's Gypsy Soup in big batches all through the fall and winter. It freezes well and a bowl of it with a nice chunk of crusty bread and a hot cuppa is a great cold weather meal. Yummers!
• Soup, soup, beautiful soup. On a chilly day I slowly cook yellow onions in butter and olive oil, unitil they're ready for the good homemade stock. Then I toast good bread, drizzle same with gruyere, and float on top of the soup. That's my version of French Onion Soup. On a warm day, I chop tomatoes, red peppers, cucumbers, onions; mix (in a separate bowl) a raw egg, salsa or spicy V-8, a half cup red wine vinegar and a half cup good olive oil, then combine all this in a blender. Then I chop up cilantro and add to the whole. To serve, I add croutons (cubed bread sautéed in olive oil with sliced garlic). I make this gazpacho every week for months. Sometimes I just start a basic soup, which is chopped carrots and onions sautéed in butter and olive oil, then add a stock and whatever else is at hand. Tonight it will be chicken and roasted garlic cloves and fettucine and, eventually, toasted bread. Or maybe my favorite Italian soup, Acquacotta. Sauté onions, cored, seeded red peppers, diced celery, and several large peeled and chopped tomatoes, salted, for a half hour. Pour in 9 cups boiling water and boil for five minutes. Meantime, beat four eggs up with some grated Parmesan and a pinch of salt. Beat them into the hot soup, and pour it over toasted bread.
• winter winds whipped upon the old wood walls inside I sat with warm bowl in hand the smell of the soup lingerd in the cabin air outside the winds of winter sang her song. no despair no despair!
• Saute some hamhocks w/onions and carrots. Add chicken stock and chopped dandelion greens. Simmer 15 minutes. Add cream (temper it w/the already boiling stock.) Mmmm. Take a pumpkin, coat w/olive oil and hollow out the seeds. Pour in chicken stock, sage, carrots, shallots and cover w/ the pumpkin's top. Bake at 350F for about 1hr. Pull it out of the oven, ladle out the broth, scoop out the insides of the pumpkin and puree w/ a food mill. Add cream and butter. Eat it and go to sleep happy.
• Then there's a pretty Middle Eastern soup: skin, seed and chop a couple cucumbers, add some onions that have been blanching in cold water for a couple hours, and chopped mint or cilantro, and minced garlic. Beat yogurt up with stock or water and add to the vegetables. Chill. Beat in a spoonful of sour cream, a half teaspoon of red wine vinegar, and salt just before serving. One can sprinkle paprika, if one's inclined. Nicely accompanied by roasted red peppers and kalamata olives. And feta if you're hungry. [See, I'm unemployed right now and have been cooking like crazy. In fact, does anyone near West Hollywood want some good homemade food? I can't possible eat all of this.]
• Thai soups, hot and noodly.
• A good hot & sour oh yes oh my.
• Soupsong all things soupy.
• /mouth waters Miso soup. And noodles, with tomato. And lentils, complete with boiled egg (is that a soup? I've always eaten it like it's one). Spinach soup... mmmmhhhmmm... And, lately I've developed an intense hatred to ramen-like instantaneous cups of 'soup'; those vile tasting bundles of plastic noodles floating on salty water make my stomach churn.
• Campbell's Tomato, with a big glob of cottage cheese scooped in the middle. YUM!
• 
• I dispute that soup may be the greatest food ever created, that would be cheese. There is cheese soup.
• Oh, how could I forget that yummy creamy clam soup, served on a hollowed, crusty bread? Mmmmmmhhhhhh... Ah, cheese.... aw sheez, it's some godfrosaken hour in the night and my stomach is growling.
• I enjoy eat.
• Homemade leek and potato soup. Homemade lentil and bacon soup. Soup comes second only to cheese. And contrary to popular belief, fondue is not cheese soup.
• I hate you all for mentioning hot and sour soup. Now my tastebuds are alive with nostalgia and my brain thinks I can smell it. Hot and sour soup is one of the many things I miss about California, especially from either the Mei Garden on Scotts Valley Drive or the Mayflower off of 41st Avenue. Hey, LoopyG, mail me some? All the recipes I see online have chunks of chicken or pork in the soup, but I don't think I've ever had a hot and sour soup with meat in it. Does anyone have a good recipe? I found some here in Christchurch once, but it was some weird beef-based broth and nothing like the spicy goodness I experienced over there.
• I don't think I've ever had hot and sour soup that didn't have meat in eat, usually chicken or pork. The meat was usually sliced into small ribbons, about the same size and shape as the slices of mushroom and tofu, and the lily fronds. I do have a recipe for hot and sour that I love, but it's very different from the kind you find in restaurants. Instead of a Chinese hot and sour, it's Mongolian, and takes its spiciness from lots of black pepper rather than chili oil. It also has meat in it - beef, rather than pork or chicken - though the broth is chicken broth. I'll be happy to post it if you want to try it despite the differences.
• Soup, glorious soup! A coupla tips on making GREAT simple vegetable-based soup: THE GOLDEN RULE: TAKE YOUR TIME. Great food cannot be hurried. Start with onions, good sweet ones, maybe one great big one chopped up. Sautee this slowly in a bit of fat--sweet butter works beautifully but olive oil is nice too--until it's tender and starting to carmelize. A bit of garlic is nice here too if your soup is headed in that direction. THEN add your veggies and stock to cover. Homemade stock is wonderful but a luxury; otherwise good quality low-sodium packaged stock is fine (avoid powdered soup, it's mostly salt--check the label!). Apples and squash can be magical simmered in stock. Carrots make a colorful and surprising soup with the addition of orange juice. Celery can be absolutely transporting. Potatoes, carrots and celery together set the stage for a hearty winter soup (for the latter try frying bacon first, setting it aside for crumbling into the finished soup, and using the bacon fat to fry the onions). A handful of rice, added to the stock at this point, can thicken a soup and make it seem creamy without the addition of cream once it's pureed. Simmer your veggies of choice until they are tender and then SHUT OFF THE HEAT AND LET THEM COOL IN STOCK for at least 15 minutes. This is ESSENTIAL. Scoop out the solids from the stock and run 'em through the blender. By cooling the veggies in stock you'll get a much smoother finished product. Return the pureed soup to the pan to reheat and refine. Too thick? Add stock. Too thin? Try simmering it slowly while stirring to reduce. Needs something? Try fresh ground pepper, orange juice with carrots, cream with celery. Result? Satisfying, succulent and very personal soup, soup you can make your own by adding anything from the crumbled bacon mentioned above to grated cheese to orange juice for finishing carrot soup or apple juice with any type of squash soup. And the best part... it always tastes better the next day, and most soup freezes wonderfully. So make lots! Experiment. Food nourishes more than the body...
• Hot and sour where I go uses Tofu. It is deeliciousness
• Bleah, soup. I don't like soup. Unless I make it myself, it always has too much salt, whether canned or other people's recipes. I hate salty things, gives me headaches. Chicken noodle makes me feel ill just thinking about it. And in general, bleah, I like my food more solid and less water-based. I will eat a select few soupy things, a chowder here and a creamy sweet potato there (which is teh yum), but overall, soup, bah. *grumps*
• My favorite homemeade vegetable soup: Peel and chunk up 2 good sized potatoes, add just enough water to cover them, throw in 2 or 3 bay leaves, salt and pepper to taste, and simmer. Five minutes later, add 2 stalks of celery, trimmed and sliced crosswise, 1 small to medium sized chopped onion, and 4-5 chopped cloves of garlic. Add a little more water if needed. Simmer 10-15 minutes or until the potatoes are fork tender, then add a large can of diced tomatoes with their liquid, a can of navy beans, about half a cup of tomato juice, and about half a cup of frozen corn kernels. Reduce heat, and simmer for 20-30 minutes. Meanwhile, cook about 1/2-3/4 cup tiny pasta shells ("Salad shell" size) according to package directions, drain, blanch, and add to soup. Simmer another 5 minutes or so, add more tomato juice if it seems too thick, eat with homemade biscuits or warmed French bread. When microwaving the leftovers, add more tomato juice, because the shells will tend to soak up a lot of the soupy part while sitting in the fridge.
• (How the hell is this different from the LaGatta threads everyone was bitching about? OK, carry on.)
• I don't cook as a rule, but I have made an incredible potato leek and cheese (gruyere and parmesan) soup with caraway. Now my major soup addiction is Hale and Hearty Soups. There are several stores around NYC, and I go to the one in Chelsea Market several times a month. omg... Senegalese Chicken, Barley and Wild Mushroom... drool. I knew it was good stuff when I saw Mario Batali waiting in line.
• Try this Autumnal Potage: Chop onions, garlic and a variety of vegetables coarsely -- leeks, tomatoes, potatoes, celery, peppers, turnips, parsnips, beets, squash -- whatever you've got. Add salt and pepper and a few sprigs of fresh herbs, if you have 'em. Put 'em all together in a baking dish, sprinkle with olive oil and mix to coat. Bake the lot uncovered for a couple of hours stirring now and again to keep the top from burning. When the vegetables are cool puree them in a blender with chicken or vegetable stock. Heat and serve. Garnish with a dollop of creme fraiche or yogurt and some chopped herbs.
• Pigeon Stool Soup was a favorite during my childhood. The birds that flock to the lakes in and around Minneapolis Minnesota make an especially aromatic dropping, just ripe for a hearty soup. If no pigeons are to be found, I'll settle for a good beet Borscht, with a plentiful sour cream dollop. Egg drop with duck tongue is also tasty... *licks lips*
• Dammit I ry not to be a Japanophile...but I just love miso soup...no idea why...help me when I get up to 2 bowls a day...
• the bone: indeed.
• turnip,,hehe, you said turnip
• Thai soups, hot and noodly. Throw some chicken feet in there and you got a hot and noodly appendage soup.
• How the hell is this different from the LaGatta threads everyone was bitching about? No soup for you! /obligatory
• Though I agree, it's no different.
• Yet, if curious george had been appended to the post title, everything would be fine
• 
• Has anyone mentioned frying their soup, Mr Bone? No.
• And of course not a peep about b_s_l, so that's okay.
• Hands down, pho. Vietnamese beef noodle soup served with basil, chili pepper, beansprouts, lime and more. The raw beef is sliced thin and placed in the soup prior to eating, sometimes at the table. I crave it right now, thanks. I also love Chyren's choice as well; there is hardly anything better than tom yum goong.
• In response to the "LaGatta threads" comment: she self-linked repeatedly, and was immediately informed that self linking was a no-no. Her first posts were deleted for this reason. She self linked again, and had the temerity to suggest that we "look fast while Our Fearless Leader is otherwise occupied.", so that it might avoid deletion or reprimand. Then she posted again, seemingly to argue the point of the rules that were established well before she registered. I think it was her flaunting of the guidelines and haughty attitude that make the difference.
• Yes, Bluegorse, I did notice that. Quite the range of soups we've got here, none of which seem to include the classics. Ah well, they're being replaced, I guess.
• Bluehorse* So sorry.
• I think the word you're all looking for is: BORSCHT!
• Go back to Russia!
• dng: This was my very first post, so I'm sorry that I didn't put "Curious George" at the beginning of the subject. Next time I will.
• It never gets cold enough in NorCal for soup for me. I'll have to move back to Washington, Minnesota, Wisconsin, or heaven forbid Alaska to ever enjoy soup again.
• Ohhhh, I forgot about a good pumpkin soup though. I ammend my last comment.
• Thanks, Kaeldra. It's the weekend, so I figured it wouldn't hurt and no one was complaining. :) I'm a fan of creamy soups, normally, and a good thick punkin soup with a generous sprinkle of crushed peppercorns on top or a swirl of sour cream. My father-in-law's specialty is a pumpkin soup that uses up all the leftovers in the house. It's usually fantastic although we have a running joke about the time he put tuna in. Christophine, I'd love to see your soup recipe if you don't mind. I think the reason the ones I know had no meat is because they had tofu instead, which I'd forgotten until someone upthread mentioned it.
• Also, it's snowing here today, so it's a perfect day for soup. Or maybe a stroganoff for dinner...mmm.
• I'm with Trig, pho and Tom Yum are the bomb. Asian cultures really know their soups. A nice hot-n-sour is a grand thing as well. Hell, I even love those packets of just add water noodles. Ramen is the king of them for me, specifically this one brand's kimchi variety to which I add extra soy sauce, sesame oil and chili/garlic paste. And the various Indian soups and soup like things are grand decadent pleasures as well. Living near a huge Asian shopping district and about a mile from a huge Indian population/shopping district might influence my decisions here a tad. I'll as often eat something like a minestone, but that I do more because it had lots of vegetables and is readily available everywhere. So the minestone is to feed the body while the Asian soups feel the mind. I'd say feed the soul rather than the mind, but I'd rather veer as far away as possible from the Chicken Soup for the Soul books as possible.
• dng: This was my very first post, so I'm sorry that I didn't put "Curious George" at the beginning of the subject. Next time I will. Nah, I wasn't criticising. Sorry for not being clear. I was making a slight, and probably facetious, point. I forget what, exactly...
• It didn't exactly sound like you were criticizing. I was thinking about putting "Curious George" in the subject, but I wasn't exactly sure if I should. Now I know. And I'm with nonbinary on staying away from those books. I prefer Chicken Soup for my Stomach.
• Thanks, Kaeldra. It's the weekend, so I figured it wouldn't hurt and no one was complaining. :) Thanks for what?
• I like my food more solid and less water-based *takes Livii by the seat of the pants and gives a bum's rush out of the thread
• I'll have the cream of Sum Yung Gui.
• I was misrembering, since it's been a while since I made the soup. This is a Moslem-style hot and sour, not Mongolian. So, here we go: 3 tablespoons tree ears 25 lily buds 6 medium Chinese dried black mushrooms ("flower" variety best) 6 ounces well-trimmed round steak (weight after trimming) For marinating the beef: 2 teaspoons soy sauce 1 teaspoon Chinese rice wine or quality, dry sherry 1/4 teaspoon sugar 1 teaspoon cornstarch 1/2 teaspoon Chinese or Japanese (toasted) sesame oil 1 teaspoon water several grinds fresh black pepper 2 cakes (1/2 pound) fresh white tofu, firm variety best 4 cups rich, unsalted chicken stock 2 tablespoons soy sauce 3 tablespoons cornstarch dissolved in 1/4 cup cold chicken stock 1/4 cup unseasoned Chinese or Japanese rice vinegar 1 teaspoon freshly ground black pepper 1 large egg, lightly beaten To garnish: 1 teaspoon Chinese or Japanese (toasted) sesame oil 2-3 tablespoons thin-sliced green and white scallion rings. In separate bowls, soak the tree ears and lily buds in cool or warm water to cover until supple, about 20 minutes. In a third bowl, cover the black mushrooms in cold or hot water and soak until soft and spongy, about 20 minutes to an hour. All three items may be left to soak overnight with no loss of flavor. Drain the tree ears, swish well in an ample amount of cool water to dislodge grit, then drain and repeat. Pick over and discard any unchewable or overly gelatinous bits, then tear the tree ears if needed into quarter- or nickel-size pieces. Drain the lily buds and snip off the hard stem ends. Cut them in half crosswise. Drain the mushrooms, snip off the stems, then rinse to dislodge any sand trapped in the gills. Cut the caps into thin slivers 1/8 inch wide. Combine with the drained tree ears and lily buds. Cut the beef crosswise against the grain into slices a scant 1/4 inch thick. Cut the shreds crosswise into 1 1/2 to 2 inch lengths. Mix the marinade ingredients until smooth, then toss well with the beef. Marinate for 30 minutes at room temperature or overnight in the refrigerator, sealed airtight. Stir once with your fingers midway through the marinating to redistribute the seasonings. Bring to room temperature before cooking. Holding a sharp knife parallel to the board, cut the tofu through the middle into slabs 1/4 inch thick, then stack the slabs and shred them into slivers 1/4 inch wide. Cut carefully, so the tofue does not break. Refrigerate several hours or overnight if desired, covered with cool water. Drain before using. About 10-15 minutes before serving, combine the soy with the cornstarch mixture and leave the spoon in the bowl. Combine the vinegar and the pepper, and stir the meat to loosen the slivers. Have all the ingredients within easy reach of your stovetop. Put the soup bowls in a low oven to warm. Bring the stock to a steaming near-simmer over medium heat in a 4-5 quart non-aluminum pot. Add the tree ears, lily buds, and black mushrooms, then slip the tofu gently into the pot. Swish once or twice gently to mix, cover, then cook until the stock boils. Add the beef, swish gently several times to mix, then reduce the heat to maintain a low simmer. Cover the pot and simmer for 2 minutes. Remove the cover, stir the cornstarch mixture to recombine, then pour it evenly into the soup. Stir gently until the liquid becomes glossy and slightly thick, 15-20 seconds. Add the vinegar and pepper, stir gently to blend, then turn off the heat. Immediately add the egg to the soup in a thin stream, stirring gently as you pour it so it comes to the surface in chiffony wisps. Tate, and adjust with more vinegar and pepper, if desired. The taste should be vibrant and sharp, very hot and very sour. Work quickly, so the vinegar bite does not dissipate. Stir in the sesame oil, then portion the soup into the heated bowls and garnish each with a thick sprinkling of scallion. Serve immediately.
• bibliochick: Have you ever gotten the chance to eat at Moosewood Restaurant itself? If not, you must do so, for soup, or most anything on the menu! (Cornell monkeys can probably vouch for me on this.)
• Lobster bisque.
• Because there was a little nip in the air this morning: Roast 4 heads of garlic, drizzled with just a little olive oil, in a hot oven for 20 min or so. Meanwhile, scald 3 C. whole milk in the microwave, and add a mushroom bullion cube to dissolve. In a large (2-3 qt.) saucepan, make a roux of 1/4 C each of butter and flour, heat until just golden. Squeeze the garlic into the roux, add the scalded milk and heat s-l-o-w-l-y until very thick, then add a C. of heavy cream. Garnish with something hearty.
• Btw, has any moneky present ever tasted Birds' Nest Soup? I've been curious about this dish but never seen it offered at any place I've been (to be honest, I prefer japanese food a lot more than chinese, and that's why I've eaten chinese at most thre times in as many years.).
• Lobster bisque seconded.
• Lobster bisque? Heathens. Crab bisque, now there I have to agree. (Honestly, anything shellfishy and bisque can't be bad, right?) I'm a fan of potato, with lots of chives on top. And leftover Thanksgiving turkey noodle with big, fat homemade noodles from my noodlemaker (formerly my mom's noodlemaker, and sadly unused for some years now - but I for damn sure inherited that shiny Atlas noodler, no way were my brothers gonna steal it!). Split pea - ham or no, it's good - my wife's favorite. Mmmm... miso. Heck yeah. My all-time favorite though... probably chili, a whole thread unto itself. Oh to hell with it, I just plain like soup. Gourmet is nice, homemade is a plus, but let's be honest here - I'm not too much of a snob to say no to a can of Campbells cream of chicken with a quarter cup of minute rice thrown in as it cooks.
• Soup and a sandwich anyone? I'm still looking for a fine jar of crinkly-cut beetroot. Curses kitfisto!! Curses crap American grocery vendors!! Crab bisque! Another thread to make my mouth water...
• Ooo took me bowl of crabby bisque? Ayyrrr!
• Ah, soup. I love a good soup. A few come to mind: Albondigas, which is a Mexican meatball soup. Best if you get it from a mom and not a restaurant, although there are many good restaurant varieties out there. Posole. Another Mexican soup; it's basically menudo but without the intestines. The cheddar cheese-broccoli soup at the Mt. Lemmon Cafe outside of town. They melt down a big block of cheese for this stuff every day, and the end result is simply sinfully good. This thread has made me remember that I need to learn to make a good soup myself, tho...
• Mmh, albóndigas as soup? Don't know, that sounds a little too rich. And pozole is also too spicy (at least in its' original recipe) and full of meat and stuff... more like main dishes, those two. Now, sopa de mariscos (sea food soup), that's a delicious treat. Mexico has a whole array of nice pasta-based soup, with the pasta bits in all kinds of shapes.
• Yummy international soup recipes and soup-related factoids at www.soupsong.com (sorry, haven't figured out how to make proper links yet)! I've made many a recipe from here but my favorite is the Scotch Broth. I've always wanted to try the Icelandic Moss Milk Soup but where the heck to get the Icelandic Moss? I'm also with the others on pho. It's my favorite comfort food and hangover food.
• I'm having Hungarian Mushroom today. I can't decided which I like better, the mushroom or the Hungarian... Seriously, my all-time favorite is ribbla (or revilla as I have also seen it). Chicken stock or milk base. If milk, a couple pats of salted cremery butter do magic.
• Hey what about pomodero soup from Tuscany? Thick bread soup, yummy! 1 lb Plum tomatoes, diced 28 oz Can italian tomatoes, -- undrained & chopped 1 1/2 lb Stale italian bread, cubed 5 ea Garlic cloves 1 md Leek, white part only, -- washed well, chopped 1 md onion, finely chopped 1 pn Red pepper flakes 3 1/2 c Vegetable stock 8 ea Basil leaves 2/3 c olive oil salt & pepper, to taste Throw everything in a heavy stockpot and stir well. Simmer 45 to 60 minutes, stirring occasionally to prevent sticking. Remove from heat and let stand for 1 hour. The mixture should be very thick. Eat.
• goofyfoot: If you need employment, you can come be my soup cook. Can't really pay, but you can have a room with a view :P
• Wow...this has been one succesful post. Someone said somewhere that they've had trouble getting their posts past six comments, and look at this! Number 96! And this is my first one! Oh, and by the way, like Bluehorse, I'd really appreciate a soup cook. The best soups I've had lately have been right out of a can or packet, and I'm really craving some good soup right now.
• I've got your soup cook right here.
• Beautiful Soup! Who cares for fish, Game, or any other dish? Who would not give all else for two p ennyworth only of beautiful Soup? Pennyworth only of beautiful Soup? Beau--ootiful Soo--oop! Beau--ootiful Soo--oop! Soo--oop of the e--e--evening, Beautiful, beauti--FUL SOUP!
• One organic chicken, boiled, covered in white wine (maybe 1 1/2 cups) and chicken bouillon (same amount) with a bunch of thyme and rosemary. Season. Careful with the salt, bouillon is very salty already. When chicken is done, take the chicken out and take the meat off the bones, While you are doing this, flip into the broth a cup of basmati rice, maybe three carrots, three stalks of celery, and an onion all sliced up with the food processor. Let this cook while you are struggling with the steaming fucking hot but aromatic chicken meat you are removing from the bone (the reason one do not cut up the chicken in advance is that when whole the breast meat does not overcook). Put the chicken back in the pot, and then listen, because this is the good part, a teaspoon of pesto. Let simmer. The less rice the better, the bigger the chunks of chicken the better. I also think you should get the fat off the top but I don't know much about that. I think you can use a paper towel but maybe you should ask someone else. I put this stuff up in baggies. Remember to take the thyme and rosemary sprigs out of the mix. Also, lobster bisque is the food of the gods but I don't make it because I know where they keep it.
• Late to this party, but how often does one get the chance to be comment #100? Mrs. Mecurious is the bestest soup maker in the world. My favorite is a fabulous Corn Chowder, but close behind is Squash Soup (I don't care for squash, but this bisque-like soup is to die for). I love having a grilled cheese sandwich to dip in the soup. Mmmm Mmmm Good! I'm a big Clam Chowder fan, too.
• Keep the recipes coming, monkeys!!
• Some monkey ought to start compiling a recipe book. I have MS ME, though, which means anything I undertake is doomed. But I know at least two gorgeous fall soups. One is garlic and onion and cream, and the other is white beans and oranges and chicken stock and, I think, rosemary.
• You put your recipes on the Wiki.
• Boil the chicken parts in water, cook 10-15 minutes, remove, let cool. Skim some fat off, then throw your vegetables into your new stock (carrots, celery, onion) and simmer for a good long time. Salt, pepper. Scoop about half out and give them a go round in the food processor then add them back in to thicken it up. Skin and shred the chicken when it's cooled enough, add that back in to the soup and let it all mingle and heat up for a little while. Cook some rice separately, mix with soup in bowls, serve with parmesan cheese. If you store the rice and soup together, it'll get weird, as said above. Easy chicken soup with cheap ingredients and nothing from a can.
• It puts its recipes on the Wiki. It does so when it's told, or it gets the hose again.
• /sputtle
• You're not the boss of me!
• LET THEM COOL IN STOCK I think this phrase, when spoken aloud, offers a fantastic opportunity for a freudian slip.
• I ♥ soup. =)
• Larry Thomas, aka the SOUP NAZI, appears in the first Austin Powers film as a Blackjack dealer. FACT!
• Put the fuckin' loooootion in the baaaaasket!
• You know, I've always wanted to make a musical version of Apocalypse Now. I'd call it, Apocalypse Wow!
• 'Cause the Vietnam war was just so goddamn funny!
• Who'd like some basil soup? It can always make you feel better, no matter how upset or angry you are.
• ♪♫♪♫♪♫♪♫♪♫♪♫♪♫ Charlie don't surf! No-oo-oo-oo Charlie don't surf! And he won't do The Swim! ♪♫♪♫♪♫♪♫♪♫♪♫♪♫ *cue go-go dancers*
• I'm so sorry ...
• Haha! That's quite alright. I like random stuff. I'm all for some basil soup fish tick!!
• I've always wanted to make a musical version of Apocalypse Now. I could carpet-bomb the barley, Incinerating Charlie; For my soul it'd be a balm. And the smell in the morning Would be like a vic'try soaring If I only had napalm.