In lieu of a Food & Beverage section, I will post this in chit chat.

What kinda soup are you having?

This has been a Krallum query

9/30/2014 12:12:55 PM

We make these three pretty frequently:

Tomato Soup (+ grilled cheese on sourdough)
http://www.chow.com/recipes/10836-creamy-tomato-soup

Better than Chicken Soup
http://www.wholefoodsmarket.com/recipe/better-chicken-soup

Chipotle Meatball Vegetable Soup
http://www.realsimple.com/food-recipes/browse-all-recipes/meatball-vegetable-soup

9/30/2014 12:19:56 PM

Love me some UDON

9/30/2014 12:42:54 PM

IT'S NOT EVEN HALLOWEEN YET AND YOU'RE PUTTING UP CHRISTMAS LIGHTS? POSTING ABOUT WINTER WEATHER SOUPS?

9/30/2014 12:53:36 PM

[Edited on September 30, 2014 at 2:50 PM. Reason : ]

9/30/2014 2:50:35 PM

Got some chili in the crock pot for dinner

9/30/2014 2:51:40 PM

tomato + grilled cheese

9/30/2014 2:59:48 PM

Tomato soup is some peasant shit

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9/30/2014 3:00:29 PM

It's 75 degrees outside an yall talking about soup?

While I like soup, it's never a "go-to" unless I'm sick or i'm just coming in from being in the freezing weather for a while.

9/30/2014 3:33:43 PM

Then go post in your baguette thread

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9/30/2014 3:37:24 PM

baguettes are more manly than soup

[Edited on September 30, 2014 at 3:40 PM. Reason : unless, of course, it's Campbell's Chunky]

9/30/2014 3:38:19 PM

What

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9/30/2014 3:40:51 PM

Thinking about making Tom kha gai tonight. Delicious Thai coconut
Chicken soup

9/30/2014 4:30:42 PM

This thread is making me sweat

9/30/2014 4:37:21 PM

I make this vegetarian chili recipe every year or so and it's really delicious. It has a lot of body (the eggplant gives it a meaty texture) but it won't make you feel like hibernating for a month after eating half the pot in one sitting.

9/30/2014 4:44:02 PM

its gettin hot in hereSOHOT

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[Edited on September 30, 2014 at 4:49 PM. Reason : ^Yeah I can read that ez]

9/30/2014 4:48:36 PM

yeah, sorry about that

9/30/2014 4:54:43 PM

OK, this thread inspired me to make the veggie chili tonight. Since that recipe I posted is hard to read I decided to type it out for you all since it is so delicious.

Awesome Veggie Chili:

1 eggplant, cut into 1/2" cubes
1 Tbs kosher salt
1/2 cup olive oil
2 onions, 1/4" dice
1 red bell pepper, 1/4" dice
1 yellow bell pepper, 1/4" dice
1 large clove garlic, coarse chop
8 plum tomatoes, 1" cubes
1 can veggie broth (16 oz)
1 cup chopped italian parsley (1 Tbs dried)
1/2 cup basil (1-1/2 tsp dried)
3 Tbs chili powder
1-1/2 Tbs cumin
1 Tbs dry oregano (1/2 cup fresh)
1 tsp fresh ground black pepper
1/2 tsp red pepper flake
2 cups (cans) black beans
1-1/2 cup corn kernels
1/2 cup chopped fresh dill (1/2 tsp dried)
1/2 cup lemon juice

Garnish:
sour cream
grated monterrey jack
scallions



1: Place eggplant in colander and toss with coarse salt. Let sit 1hr to remove moisture. Pat dry with paper towel. (you really need to do this for it to be right, and it gives you time to chop the rest of the veggies)

2: Heat 1/4 cup oil to pot and saute onion, zucchini, bell pepper, and garlic.

3: Heat 1/4 cup oil in pan and saute eggplant for 10 mins or until tender. Transfer eggplant to pot with a slotted spoon.

4: Add tomatoes, broth, 1/2 of the parsley, basil spices, and cook for 30 minutes, stirring occasionally.

5: Add black beans, corn, dill, lemon, and cook another 16 minutes.

6: Add remaining parsley, stir, and serve garnished with dollop of sour cream, grated cheese, and sprinkle with green onion.







[Edited on October 1, 2014 at 12:00 AM. Reason : this is also really good with fritos as part of the garnish, and is best the next day IMO]

9/30/2014 11:57:21 PM

^That shit looks dope. Bring me some for further analysis

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10/2/2014 7:15:57 PM

It's a soup kinda night. Rainy all day and temp drop.

mostly chicken and rice soup, added some shrimp, asian fishballs and fish tofu to the soup.

10/2/2014 8:16:34 PM

^looks like vomit in toilet water

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10/6/2014 11:57:43 AM

I was going to say it looks like tom yum. Yo be nicer dude.

Also just realized I left out the 2 zucchinis 1/4" cube in the transcribed recipe.

[Edited on October 6, 2014 at 10:05 PM. Reason : recipe fix]

10/6/2014 9:45:23 PM

made a couple gallons of classic chicken noodle for family and neighbors.

2 whole chickens (mince gizzards/livers/hearts/lungs and add to stock. nobody will notice)
2 lb carrots
2 lb celery
3 onions (red, white, yellow to appease the onion fanatics)
1 bulb of garlic
1 32oz bag egg noodles
1 package 'fresh thyme'
4 'fresh' bay leaves
1 bottle of white wine
1 water (however much makes the consistency right. I dunno, and neither should you)
some salt
some pepper
fuck it, throw in some corriander and basil

So I start by pressure cooking the fuckin chickens. I do them one at a time because my pressure cooker isn't the size of a house. I do them in half wine/half water for about 30 minutes each. There is probably a better way to cook whole chickens. Roasting them might be a good idea, but I digress. While they cook I start cutting the onions and garlic. Coarse is fine (unintentional oxymoron). Just make the onion into pieces. The onion bits melt down and disappear anyway.

Saute' the onions and garlic in a large pot. I don't know why I saute them, and you probably don't have to. Seems like a good thing to do though, and it smells the house up nicely. While they cook you can go ahead and chop up the carrots and celery. I like to make the pieces vary in size quite a bit, that way you get some good size chunks, and also the little melty soft pieces.

Let the chickens cool on a plate or pan (I use a pyrex baking dish to contain the juices that ooze out). The onions are probably done now and you want to add some water and whatever is left of the wine to make it soupy enough to accept the carrots and celery. Bring it to a gentle bubble.

Pick the chickens. Feel free to snack.

Add the seasonings, salt, and more water to the pot. Let it simmer a while.

If the carrots and celery are getting soft, go ahead and add the chicken, and make any adjustments to seasoning.

Par boil the egg noodles. Boil them a minute or so. This step is primarily to rinse the extra starch off them, and heat them up. Strain and add to the mix.

Add water (if necessary) until the surface of the soup is half liquid, half solids.

Turn off the heat, serve yourself a bowl, and put that mama jamma outside to cool overnight. Make sure you weigh the lid down if you have to worry about critters. In the past I've dished the soup out into half-gallon, gallon, and quart jars while still hot, and let those cool outside with the lids tight. The seal will depress of course, but it's not "canned", so make sure to eat it within a week, or freeze that shit. Give it to friends and family, or eat it every meal for a week straight. Tis up to you.

Edit: I forgot, you should probably skim the fat layer off the top, because there will be a considerable amount there. I just use a ladle and dip it til the very top starts draining in, and put it in a jar. You'll get a bit of broth with the fat, so after I get it off the soup I ladle the fat out of the jar, into a bowl, and pour the broth back in the pot.

another bad cell phone under fluorescent light picture:



[Edited on November 21, 2014 at 2:23 AM. Reason : ladleladleladle]

11/21/2014 2:10:51 AM

making god damn chicken pastry there buddy

11/21/2014 8:47:50 AM

I meant to bump this yesterday now that its actually COLD

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11/21/2014 11:54:23 AM

http://www.kingarthurflour.com/recipes/shaker-chicken-and-noodle-soup-recipe

couldn't find the exact recipe I use, but this one looks pretty similar

I add peas, celery and carrots when I make this

but yea. this is the best soup ever. for real. make this. ok.

11/21/2014 1:41:17 PM

Made some Butternut Squash soup the other weekend. Was bangin'

11/21/2014 1:50:51 PM

boycott this thread for insulting my soup!!

11/21/2014 3:53:23 PM

Don't let one bad apple spoil the whole barrel.

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11/21/2014 4:03:01 PM