Soup Weather
 

Jim & Jinx sent me 4 soup mixes for christmas. Holiday, harvest, hearty and cream of tater. The holiday is great, tomorrow I'll try the harvest.
The ingredients for mix are here. I also fixed the sweet tater dish, posted by zippy here.
I know it's colder in lots of places, but this ain't the midwest. If it stays this cold for a few days, may not have city water. Lines are not buried deep enough.

My wife's other job is as a cook at a coffeehouse/vegetarian restaurant. She brought home some delicious tomato bisque that I'll eat tomorrow. Temps are supposed to fall here tomorrow...below zero tomorrow night.

Damn, buster! It ain't supposed to be that cold where you are. :eek: Where's Al Gore when you need him?

I made some awesome veg soup day before yesterday. Bet I'll never manage to replicate it. just about to have the last of it for lunch today.... the pitiful amount beest left me.... ;)

Don't you hate that? I'm not much of a cook, but there are a few things I can make quite well. One is bean soup with ham hocks.

I follow a basic recipe, but somehow it always turns out different than the last time. Maybe I shouldn't drink when I cook.

:D

Ditto the soup made with no real recipe. I'm eating some yummy homemade veggie soup for lunch rfn! :D

The bisque was delicious...I put a little Crystal hot sauce in and threw some tortilla strips on top. Unfortunately, we had no croutons.

Currently a chicken/mushroom/potato/onion is in the final stages. I'll let you know how it was...smells OK right now, but it's amazing how I can ruin stuff in the final moments without even trying....

...noms :D

wernt those yams Tastey Buster ??!!

Anyone ever hear of 'gruel'? Growing up my great granny called it the poor man's soup. It was made with corn meal, lots of butter, salt and pepper, and if we were lucky would have some type of chicken or other meat in it.

Gruel was what the thin porridge/broth was called in 18th/19th century England. Made famous by Oliver Twist it was a staple of the workhouse diet. It had a few other names, that i can't recall now, that were more commonly used in workhouse dietaries.

Oh, but nowadays they call it "polenta" and it's a fancy delicacy.

absolutely right - growing up in a first generation Italian family Grandmother called it "mush" and we ate it regularly -
breakfast? put maple syrup on it
dinner? tomato sauce

You bet. Thanks for the post, zip

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
 

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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!

That chili looks pretty dern good to me sky.

Makin' soup today... 15 bean-n-ham(hock).
Also making oatmeal cookies... check your mail next week BB.

Tomorrow is Hearty soup with a few add-ins. 1lb. mixed veggies, ham hock and whatever.
Should have made today. Now only 33ºF.


Check your mail also Jinx.

Tonight will be potato and leek soup...provided I can make it to the store. Hope I like it!

you know how to make leek soup?

you need a recipe? Leeks here are generally terrible, though. You have to shop around to find nice ones (picked young, large expanse of white flesh, not so much green leaf)

I'd like to take a nice leek...

That sounds really good. I haven't made potato leek soup in ages.

I'm thinking chicken and dumplings for dinner tonight.

I bet you'd enjoy a nice steaming bowl of cock-a-leeky soup

http://www.dkimages.com/discover/pre...3/50076567.JPG

where is the shopped version? C'mon monnie - you slippin or what?

It was dern good too!

I have never had luck with the 15 bean soups. The tiny beans get mushy and disappear before the big beans are done.

Oatmeal cookies I get. You lucky BB.


I am the only person that likes those around here. It's a shame too. :(

You misunderstood sky - Buster only had 15 beans not 15 types of beans :p

nah, you're just not looking hard enough

If I gotta look that hard . . .

Just found an original receipe for French Onion soup. I think I am going to try to make some.

The mushy beans make it nice and thick though... technically this is 16 bean, since I threw in some green beans with the other veggies. Is good.

Cookies didn't come out as well so I made some more this morning. Going out today.

I like cooked onions but have never tried a french onion. If you make it and it turns out well take a picture would ya?


:drool: It looks very very good and I like the addition of the green beans. That's a definite winner.

Did you add a tomato base? It looks better than I remember although if it had turned out as nice as yours looks I would have.

I think mine was watery with floaty bits.Too much water obviously since yours is thick and delicious looking.

I will have to give it another try inspired by your photo and hints!

Yeah, aside from soaking the beans overnight I don't follow the directions on the beans bag. I don't use the ham flavor packet either.

I start with mirepoix + minced garlic and a little olive oil in the soup pot over medium until soft (pre-shredded carrots in the bag are awesome), then added a big can of diced and a big can of crushed tomatoes, box of chicken stock, the soaked/drained/rinsed beans and a ham hock (and salt, pepper, garlic powder, celery salt, whatever else you're into). Simmer for several hours. Remove the hock, cut the meat off the bones, add the meat back to the soup. Throw in some (frozen) green beans or anything else you want and simmer for another hour or so. Add water or more stock if it get's too thick.
I add my hot sauce to individual bowls so it's not too spicy for anyone.

excellent! Thank you!...Now I know what I am making tomorrow.

*whistling in anticipation*

you'll have to do it the day AFTER tomorrow...unless you already have your beans soaking?

me too -isn't that flavor packet the scariest "food product" you've ever brought into your house? I start off with onion and garlic and add bacon later on.

I did this with the last (frozen) portion of the last batch of Harvest Soup I made last night. And some leftover bacon :bacon: YUM!

leftover bacon?

oxymoron!

Yeah I was walking in my kitchen thinking the SAME thing and calling myself a liar.

I'll have to buy the beans tomorrow. I'll post a pic to see if it looks up to snuff.
You'll have to post a pic next time.

My promised update.

I finally had time today to make the 15 bean soup.

The word is it is the best bean soup ever and better than my turkey chili. I have to agree!

Thanks for the tips Jinx
(but mostly I'm glad you are all alright)

ps. I did not find shredded carrots but I love that idea. Next time I'm doing the shreds.

Success! Soups is awesome...

Not soup, still comfort food for cold days. Chicken and Dumplings.

Buddy will love it. :haha:

The soup looks awesome buster.

It is a different dumpling than what I have experience with.
I think those are dumplings? How did you make it?

I am a soup-aholic so I have to know :)

Today's soup has love in it