Soup is good food, no?
- Thread starter Bill S
- Start date
Just made my big batch yesterday, made some cornbread muffins to go with it this morning.
I usually put rice at the bottom of the bowl, which I also made this morning. Coming inside after some snow removal today to a big bowl of chili, there's nothing better.
jimbofish
for TRULY GREAT MUSIC
Made chicken/ vegetable/pastina soup yesterday along with cornbread in cast iron skillet...no leftovers.
Gotta have a ham bone.
My mom and grand both made pancakes, large ones that we rolled up with jelly inside. Never put the leftovers in soup though...we always fried them in butter and poured a scrambled egg over it. Did the same thing with leftover spaetzle.
vitam
New Member
French soup is not always onion soup imo.
I reserve this (and most of my friends also do the same) for after party meal, that is Onion soup is eaten at about 5AM after a lot of drinks with friends.
I was raised with vegetable soup, and I still eat this every day at dinner during winter time, rarely during summer.
You cook all your vegetables in a cocotte minute (pressure cooker) with hal, 3/4 water: potatoes, carrot, fast, green beans, and whatever other vegetable you like.
Once cooked, you manually mash them using a presse-purée (famous Moulinex potato masher). You keep your mashed vegetables in one pot, the liquid in another one.
When you warm up your soup in a pan, you can add some dried wheat little pasta
Laurent
I reserve this (and most of my friends also do the same) for after party meal, that is Onion soup is eaten at about 5AM after a lot of drinks with friends.
I was raised with vegetable soup, and I still eat this every day at dinner during winter time, rarely during summer.
You cook all your vegetables in a cocotte minute (pressure cooker) with hal, 3/4 water: potatoes, carrot, fast, green beans, and whatever other vegetable you like.
Once cooked, you manually mash them using a presse-purée (famous Moulinex potato masher). You keep your mashed vegetables in one pot, the liquid in another one.
When you warm up your soup in a pan, you can add some dried wheat little pasta
Laurent
Last edited:
Bill Ferris
Lunatic Member
And maybe some Premium brand saltine crackers, or Oyster to go along with it, as well.
Some Corn bread can work too.
Poultrygeist
Lunatic Member
I grew up eating my mother's vegetable gumbo with crumbled in cornbread and seasoned with fatback. Our version contained new potatoes and we'd cut up a few hot peppers to add some heat. As they say in the south it ain't gumbo without okra. Okra was brought to these shores by Africans. Fried or stewed it's an amazing stand alone dish.
Bill Ferris
Lunatic Member
I grew up eating my mother's vegetable gumbo with crumbled in cornbread and seasoned with fatback. Our version contained new potatoes and we'd cut up a few hot peppers to add some heat. As they say in the south it ain't gumbo without okra. Okra was brought to these shores by Africans. Fried or stewed it's an amazing stand alone dish.
, , 
Quadman2
Lunatic Member
Did what I call a "Throw-together-what-ever's-in-the fridge" soup yesterday.
So, ended up with some fresh carrots, some broccoli, tiny bit of baked beans, some celery, and a cup of frozen corn&peas.
Added some fresh stewing meat, cut into really small pieces and brazed (w/lots of garlic), and fried up some minced onions.
Added a cup of left over dry red wine (breaks down meat), and a couple of large tins of chicken soup&noodles...(no broth to work with).
Put in the slow cooker on high for five hours and voila...a great hodgepodge of all the above into a super soup situation.
Q
So, ended up with some fresh carrots, some broccoli, tiny bit of baked beans, some celery, and a cup of frozen corn&peas.
Added some fresh stewing meat, cut into really small pieces and brazed (w/lots of garlic), and fried up some minced onions.
Added a cup of left over dry red wine (breaks down meat), and a couple of large tins of chicken soup&noodles...(no broth to work with).
Put in the slow cooker on high for five hours and voila...a great hodgepodge of all the above into a super soup situation.
Q
A chicken soup, made of simple but fresh ingredients (if possible a bird from a local farmer) is the best you can enjoy on a cool and damp day in Winter.
Poultrygeist
Lunatic Member
Spicy black eyed pea soup is another southern favorite. It often contains ham hocks and is served with cracklin cornbread. A southern tradition is consuming black eyed peas on New Years Day as it's said they bring good luck throughout the year. That belief goes back to the civil war when Sherman's army took our crops and livestock but had no stomach for our black eyed peas. I'd be interested to know if any of you folks above the Mason-Dixon line have tried black eyed peas?
jimbo2k
AdcomGFT500,2GFA535,BandO,RX2.,MMC3,C101.L810's
Gonna give it a try!Spicy black eyed pea soup is another southern favorite. It often contains ham hocks and is served with cracklin cornbread. A southern tradition is consuming black eyed peas on New Years Day as it's said they bring good luck throughout the year. That belief goes back to the civil war when Sherman's army took our crops and livestock but had no stomach for our black eyed peas. I'd be interested to know if any of you folks above the Mason-Dixon line have tried black eyed peas?
