I made a vegetable soup with artisan bread baked with jalapenos and cheddar.

I've never eaten mush, polenta or grits.

mmm...a good soup I like is a rich chunky tomato soup made with Italian tomatoes, parsley and a dash of garlic

MMMmmm good!

Well, Sky, get the slowest-cooking grits available. Instant grits are no good; they taste of the box. 5-Minute Grits won't do that to you. Cook 'em pretty slow on a low heat, get 'em spoon-standing thick, turn off heat and butter them in the pan, letting the butter melt down thoroughly, covered, for at least five or ten minutes. Brings out the rather subtle flavor. Sweetening is thoroughly optional, buttering -- I'd say buttering is mandatory.

Cornmeal mush will fill you, but is more humble than gourmet. Bring water to a boil, pour cornmeal out of the canister into a dish, add cold water to soak the cornmeal while the water is heating. Once the cornmeal is good and soaked, stir soaked cornmeal into the boiling water slowly, like adding cream of wheat. This prevents lumping. It can be cooked up pretty solid, and you can make your own polenta of this, even with savory flavorings added in like julienned mushrooms or sundried tomatoes or basil or some other single herb. Or else you can serve it as a hot cereal.

There's not a lot of fiber in either, so if you want fiber in your starch food, add any suitable one. The stealth fiber is the soluble stuff like Benefiber.

Lots of frozen roadkill available lately. Cook it and add ketchup. No need for special herbs or cooking procedures.

@ UG

Do I have to?

I think frozen road kill sounds more appealing.

Road kill tastes better if you cook it.


But your call.


;)

can we get some soup pictures in this thread already?

I made a yummy one yesterday, but it doesn't look so awesome. It's Kale, mushroom and potato with a little onion and carrot. Well OK, quite a lot of onion.

We are in a cold snap here. Chili weather.

We had tortellini soup last week. Absolutely fantastic. A little Parmesan sprinkled on top.

We also had a pumpkin/black bean soup a few days before that. Pureed. Also very good.

And on the weekends, opening a can of soup and grilling a hams and cheese sandwich is a typical lunch these days.

For Jim
 

.

Today I made a real chicken stock-based veggie and barley soup. Seems nice, but we're actually having pizza for dinner tonight, first real taste will be tomorrow for lunch. It might need more salt, but I have a salt craving on today, so I'll hold off and see tomorrow.


here's that kale/mushroom soup.

I cooked a delicious potatoe soup the day Capn had tooth extraction. I started it out by cooking oinion pieces in butter until slightly browned, adding cut up potatoes, pieces of salted ham hock, water, garlic, lots and lots of ground black pepper and just when it got mushy added some milk. I wish I had a picture of it, but we ate it all way too fast! The only thing missing was some pan fried lace cornbread.

Or corn casserole.

Nice blog clodfobble. I follow one on blog spot. I think I am a better cook for it as I am sure your followers are too.

Tonight I made what I call my house chili. It isn't a traditional chili just something I made up to be healthier than the canned chili.

I use lean turkey meat, garlic,green,red and yellow peppers,onions,corn, canned mexican seasoned stewed tomatoes.black and kidney beans seasoned with creole seasoning, picante sauce,chili powder to taste with corn bread on the side.

wow the photo is huge. dive in!