Your Favorite Soups....

Discussion in 'Food & Cooking' started by chefboy2160, May 22, 2004.

  1. chefboy2160

    chefboy2160

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    Webster's definition of soup is"A liquid food made generally from flesh and vegetables".
    Soup has got to be one of my favorite dishes to prepare.Its like a zen thing where you get to meld all of these wonderful flavors together. Also the history of soup is an awe inspiring trip into what people of different ethnic backgrounds could put into a pot over the fire and make taste good.
    Its hard to pick a favorite so here are just a couple of mine!
    New England clam chowder.
    Navy bean.
    French onion.
    Menudo.
    Chinese Hot & Sour
    And of course a good Chicken Noodle.
    Our family , friends and customers realy can tell a lot about the cook by how well the soup is made. So what are your favorite soups? Peace, Doug........
     
  2. mezzaluna

    mezzaluna

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    Chicken soup with matzo balls
    Split pea with ham
    New England Clam Chowder (made properly, not gloppy, lots of clams)
    Minestrone
    Avgolemono
    Italian wedding soup with lots of endive
    Onion soup gratinee
    Another vote for hot and sour
    Gazpacho
    Lentil, Middle Eastern style, with lemon and cumin
    Lobster bisque

    I'm sure there are more! :lips:
     
  3. katbalou

    katbalou

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    vegetable, either cream of, or tomato based.
    corn chowder - don't forget the bacon
    beef barley
    cold fruit soups
    any thing that utilizes the leftover meats and veggies, and is spicy.
     
  4. lins

    lins

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    Cauliflower and Ginger
    Lentil and chorizo
    oxtail
    And my Mums old recipe for dirty dish water soup, looks awful but tastes great!
    Spinach and chick pea
     
  5. elakinsouth

    elakinsouth

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    Of course there is but one choice in Louisiana, Gumbo. My personal favorite is Seafood and Andouille with a rich dark roux.

    Regards,
    Ed
     
  6. phatch

    phatch Moderator Staff Member

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    Hot and Sour
    Potato Soup (on the stove as I type)
    Minestrone
    Tortilla Soup
    French Onion
    Thai coconut chicken (the correct name escapes me, Tom-ka-gai?)

    Had an Indian one focusing on spinach. Good, not my favorite, but certainly worth repeating.

    Phil
     
  7. shroomgirl

    shroomgirl

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    Gumbo...chicken and andouille
    Vegetable, tomato base
    vegetable beef with falling apart hunks of beef, pearl onions, green beans, peas, carrots, potatoes, couple of tomatoes and yeast rolls
    green garlic with chicken and aged guyere
    wild shrooom, mainly cream of morels
    I make a light spring soup with chicken, haricot verte, tarragon, tiny dice of tomatoes (when they very first appear), snow peas or Eng. peas....
    Borscht....beet puree with chevre and chives
    There is a Chinese soup with brisket, tendon and a 5 spice broth.....
    Congee....with crullers and lots of green onions and pork
    Gazpacho with shellfish
    French onion soup with layers of croutons, tons of guyere....the soup finished with brandy and dillweed
    Butternut puree with sauteed chanterelles

    I think the bread/crouton component is as important as the soup......
     
  8. chrose

    chrose

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    I enjoy making soup more than eating it, but I do like it a lot so I would say:
    Maryland Crab soup
    Lobster Bisque
    Gumbo (any kind)
    Borscht (hot and cold, but mostly cold with sour cream)
    Vegetable beef
    Chicken (creamy and non, with rice etc etc etc)
    Hot and sour
    Mushroom
    Tortilla soup
    French onion!
    Corn chowder
    Clam chowder
    Lentil
    Navy bean
    and a lot more that I can't think of offhand :eek:
     
  9. jock

    jock

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    I like all kinds of soup but my favorites are:
    New England Clam Chowder
    Split Pea and Ham
    My mother's vegetable soup. I've tried but I cannot reproduce it. Boy! was that good soup.

    Jock
     
  10. pete

    pete Moderator Staff Member

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    Just a few of my favorites

    -Gumbo (any kind)
    -Chili (not the traditional thick stuff, but more souplike, though I love the traditional thick stuff also)
    -New England Clam Chowder
    -Creamy Onion Soup (somewhat like French Onion, but creamy and the addition of Blue Cheese)
    -Tortilla Soup
    -Sausage Lentil Soup
    -Creamy Chicken Tarragon with Caramelized Onions
    -Boullibaise (or other Med. style fish soups)
    -Gazpacho
    -Chilled Potato Dill with Smoked Salmon

    I am not a really big fan of brothy soups. I like heartier, thicker cream soups, pureed soups, or stew-like soups
     
  11. chefalexander

    chefalexander

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    :chef: Of the classic soups, I enjoy French (or Freedom) Onion, Egg Drop, and Italian Wedding. Some of the 'Off the Wall' soups I love are New York Pizza Soup and Bacon Cheeseburger--(tip: add the bacon drippings to the butter to make the roux--its heavenly!!).
    Don't be afraid to experiment--The soup pot can be a chef's canvas.
    Let those creative juices (or maybe stocks would be more proper) flow.
    Soup may be one of the oldest dishes known to man, but that is not to say that the dish is stale--as our tastes evolve, so must the contents of the stock pot.
     
  12. pete

    pete Moderator Staff Member

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    I forgot one of my favorites - Cream of Root Vegetable. It can be any root vegetable or a combination of many. Served topped with some mini garlic croutons and crispy bacon bits, it is one of the ultimate rainy/cold day soups.
     
  13. peachcreek

    peachcreek

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    Pete- your soup reminds me of a soup I make called "Roots and Tubers"..
    I made a Creamy Leek and Anise soup yesterday that turned out good. And with the warm weather we are making a lot of Gazpacho. :lips:
     
  14. kuan

    kuan Moderator Staff Member

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    Someone please make a good batch of gumbo and send me a quart, frozen of course. :)

    Kuan
     
  15. ursushorribilus

    ursushorribilus

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    seafood stew: lobster, clams, shrimp, oysters, heavy on the lobster. yum...
     
  16. chiffonade

    chiffonade

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    Primo #1 on this list would be my husband's home-made Chicken Noodle Soup (with his egg noodles). Incredible stuff.

    I love a good bisque - seafood, mostly.

    My mother's beef and veggie soup with ditali ranks high as well.
     
  17. angel

    angel

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    Velvet Chicken & Sweet Corn Soup

    Serves:
    Ingredients:
    1/2 lb Boneless chicken breasts cut
    into 1/4" strips
    Marinade:
    2 Egg whites, beaten
    2 tb Cornstarch
    1/8 ts Salt
    Deep fry
    3 c Peanut oil
    Assembly
    17 oz Can creamed corn
    3 c Chicken stock
    1 tb Light soy sauce
    Salt & pepper to taste
    Sesame oil

    --------------------------------------------------------------------------------
    structions:
    Cut the chicken and pat dry on paper towels.
    Mix with the egg-white marinade and refrigerate for 30 minutes.
    Heat the oil in a saucepan or wok to between 280 and 300 degrees, no hotter.
    Deep-fry the chicken strips in the oil just until they are barely tender.
    They will not brown.
    Heat the creamed corn along with the soup stock and light soy.
    When hot add the chicken and season to taste with the salt and pepper.
    Add the sesame oil drops to garnish and serve.