Your Favorite Soups....

818
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Joined Oct 13, 2001
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........
 
9,209
69
Joined Aug 29, 2000
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:
 
591
13
Joined Nov 21, 2001
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.
 
53
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Joined Apr 24, 2004
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
 
3
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Joined May 23, 2004
Of course there is but one choice in Louisiana, Gumbo. My personal favorite is Seafood and Andouille with a rich dark roux.

Regards,
Ed
 

phatch

Moderator
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9,548
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Joined Mar 29, 2002
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
 
7,375
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Joined Aug 11, 2000
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......
 
2,518
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Joined Nov 20, 2000
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:
 
1,310
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Joined Dec 4, 2001
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
 

pete

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Staff member
4,509
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Joined Oct 7, 2001
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
 
48
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Joined Jun 11, 2004
: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.
 

pete

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Joined Oct 7, 2001
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.
 
1,245
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Joined Sep 21, 2001
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:
 

kuan

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Joined Jun 11, 2001
Someone please make a good batch of gumbo and send me a quart, frozen of course. :)

Kuan
 
846
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Joined Nov 29, 2001
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.
 
22
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Joined Dec 13, 2000
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.
 
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