Taken a nice photo of your creation? We highly encourage sharing with our friends over at [email protected].
Posts in this community must be food/cooking related and must have one of the "tags" below in the title.
We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn't listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren't tagged after a time.
[QUESTION] What are your favorite spices to use in soups?
[email protected] - Lemmy.world's home for BBQ.
[email protected] - Showcasing your best culinary creations.
[email protected] - All things sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/
Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
Did see someone mention chicken tortilla and pasta fagioli which reminded me it's been too long since I've made either of those, but I haven't seen anyone recommend my personal fav, beef barley!
If anyone's got a good pozole recipe, I'd love to check that out also!
Cauliflower, potato, and pea soup!!
Ribollita
I like vegetable soup as a way to use up any veg that's about to go out of date. Fresh vegetable stock, roasting some veg beforehand, and adding a hint of curry powder helps make a lovely blended soup.
Funnel chanterelle soup is my all-time favorite. Funnel chanterelles are pretty easy to forage where I live, so I always have a bunch of them in the freezer. It's a cream-based soup with blue cheese in it, an absolute blast of a meal.
There's a soup season? I eat soup practically everyday.
Anyway, my favorites are: Caldo Verde and Sopa de Feijão. As I'm sure most people don't know them heres a short description:
Caldo Verde
Lots and lots of finelly cut dark green cabbage on a smooth purée base of potatoes and onion. Traditional version also takes several slidces of blood sausage (chouriço).
Sopa de Feijão (Bean Soul)
Chopped up cabbage and carrots on a smooth base of beans and onion. Beans are usualy brown or butter beans bought dry, soaked overnight and then cooked.
I love a good chicken wild rice.
Tomato soup although personally I would love a coddle stew with some tiger bread
It's sure not traditional French, but I just bought supplies for a few blender soups, lol. Carrot, broccoli, and cauliflower.
For some inexplicable reason, all my soups turn into stews. It’s a mystery, really.
In any case I’ve been experimenting with chili- cooking off andouille sausage for its fond, starting with a sofrito sort of thing using fine chopped onion and celery, garlic towards the end, ginger. deglaze with booze- I’ve been settling to burbon, but white wine was fairly neutral. Enough water for the sofrito to cook down into almost nothingness, followed by the pepper purée.
That’s been a mix of sweet peppers, serano and smoked red chili’s that I’ve grown fresh, mostly aiming for a more mild heat.
Once that’s hot and simmering and cohesive, it’s the beef, I use rump cut into smallish pieces, that I first marinate with fish sauce and some extra booze. (Don’t worry the fish sauce only smells awful until you cook it.) some lime and orange zest, and lime juice. simmer until heavenly.
Other stews are chicken stew (lemon and white wine stock cooks down wonderfully. Add what ever vegetables you’d like- carrots, celery, onion, maybe green beans.). This finds its way into pot pie as often as not;
the GF’s go to is mushrooms soup. I’ll also go to town with a creamy pea soup if I can get my hands on a ham hock.
Soups/stews exist on a spectrum. Most of reality is that way.
For soups: On one end it's plain water. On the other end it's a boiled potato or hamburger.
I mean, yeah, that’s kinda the joke?
Though I personally- and without any real authority- divide the line based on how it behaves on a plate (well, hypothetically,)- if the stock/broth would stay clinging on the topping/filling/whateveritscalled rather than just spilling out and making a hypothetical mess…. It’s a stew
mushroom soup, Adam Ragusea made a video a while, it was amazing! Very hearthy.
I made Georgian Kharcho few times. Its a beef soup with rice and spices.
Theres one that i have an addiction for. Ita a cold beet soup called Šaltibarščiai its basically buttermilk with cucumbers and beets, but its soo refreshing. And it takes no time to prepare. I eat it during the summer