Chilly day soup
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Thread: Chilly day soup

  1. #1
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    Chilly day soup

    I've been on a soup thing of late, since Mrs. cleaned out garden, weather is turning, and soup is good.

    Tonight's is chicken.

    Home made stock, home grown thyme, carrots, and garlic, leftover chicken, wild rice, roasted potatoes, and a bit of cream.

    Wine I made also.



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  2. #2
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    Chili, a soup or a stew? Venison

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    You know it was just a matter of time.


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    Ooh you should make pozole next.

    And sponsor a century ride and give it to people at the end.

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    I am a soup and stew man. So much so, I even make soup and stew in the summer.

    My motto was "Soup is good food" years before that poseur Wilford Brimley misappropriated it. I also called diabetes Diabeetus long before Wilford stole that from me.

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    Quote Originally Posted by 10ae1203 View Post
    I've been on a soup thing of late,
    Are you familiar with Seinfeld show by any chance?
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    Quote Originally Posted by SPlKE View Post
    I am a soup and stew man. So much so, I even make soup and stew in the summer.

    My motto was "Soup is good food" years before that poseur Wilford Brimley misappropriated it. I also called diabetes Diabeetus long before Wilford stole that from me.
    Was it also you that came up with "Quaker Oats... it's the right thing to do"?

  8. #8
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    Quote Originally Posted by DaveG View Post
    Was it also you that came up with "Quaker Oats... it's the right thing to do"?
    I concede authorship of that one to Brimley and his copy-writing stooges.

  9. #9
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    We have stocked (heh) up on beef and barley soup for the winter. Started by roasting bones.

    That is a hearty soup.

    Morning temp today, 6 F. Soup is good.
    .
    Stout beers under trees, please.

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    Made the Thai Chicken Soup recipe from the America's Test Kitchen cookbook and added a pack of medium width pad thai noodles-ended up with Thai Chicken Alfredo.

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    double post

  12. #12
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    Stop it... now i'm hungry. I need to go rummage through the kitchen and see what we have to make soup!
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    Quote Originally Posted by bvber View Post
    Are you familiar with Seinfeld show by any chance?
    It's moops, Jerry.

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    Thumbs up

    Quote Originally Posted by jetdog9 View Post
    Ooh you should make pozole next.

    And sponsor a century ride and give it to people at the end.
    Lownge ride 2020!!1!

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    was cold AF today...at least for central TX.

    so, fired up a big batch of caldillo (mexican beef stew) with Hatch green chiles and a bunch of cumin.

    gonna serve it with some fresh tortillas slathered in butter.

    eating good in the neighborhood...
    Ancient Astronaut theorists say, 'YES!'

  16. #16
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    Quote Originally Posted by jetdog9 View Post
    Ooh you should make pozole next.

    And sponsor a century ride and give it to people at the end.
    Since I'm am an I.P. guy, I'll just own this and move along.

    p.s. 10ae1203 is amazing.



  17. #17
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    Quote Originally Posted by Oxtox View Post
    was cold AF today...at least for central TX.

    so, fired up a big batch of caldillo (mexican beef stew) with Hatch green chiles and a bunch of cumin.

    gonna serve it with some fresh tortillas slathered in butter.

    eating good in the neighborhood...

    In a time of universal deceit - telling the truth is a revolutionary act.
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    After the responses here maybe we need a soupreveiws.com website

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    Quote Originally Posted by DaveG View Post
    After the responses here maybe we need a soupreveiws.com website
    And another thread dedicated to Soupy Day Chili.

    I make chili as much or more than I make soup. My chili recipe changes every time. And every time, I say it's the best I've ever made. And I'm not lying.

  20. #20
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    Quote Originally Posted by SPlKE View Post
    And another thread dedicated to Soupy Day Chili.

    My chili recipe changes every time. And every time, I say it's the best I've ever made. And I'm not lying.
    This ^^^.... Making chilly tonight for dinner with sour dough bread on the side
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  21. #21
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    Did a big pot of the soup de la maison on the weekend--Greek/Mediterranean lentil soup. The finish is with diced carrots, potatoes, a container of Pomi chopped tomatoes, and then some greens--usually kale, and with the juice of a large lemon to give it a bit of tang (and you can use less salt that way.)

    Use French lentils (puys) and it doesn't go starchy like the soft green/orange ones.

    Don't salt until the very end--you want those lentils to get soft.

    (No meats were harmed in the making of this soup--veggie only, with olive oil to saute the onion at the start.)
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  22. #22
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    Quote Originally Posted by paredown View Post
    Did a big pot of the soup de la maison on the weekend--Greek/Mediterranean lentil soup. The finish is with diced carrots, potatoes, a container of Pomi chopped tomatoes, and then some greens--usually kale, and with the juice of a large lemon to give it a bit of tang (and you can use less salt that way.)

    Use French lentils (puys) and it doesn't go starchy like the soft green/orange ones.

    Don't salt until the very end--you want those lentils to get soft.

    (No meats were harmed in the making of this soup--veggie only, with olive oil to saute the onion at the start.)
    I'm not begging, but whenever you wanna release the recipe, PLEASE. And with exacting amounts, even if its a pinch of this and a handful of that. Reads excellent.
    In a time of universal deceit - telling the truth is a revolutionary act.
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  23. #23
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    Quote Originally Posted by Eretz View Post
    I'm not begging, but whenever you wanna release the recipe, PLEASE. And with exacting amounts, even if its a pinch of this and a handful of that. Reads excellent.
    I think I typed this out for one of my sisters, so FWIW, here's a version:

    Greek Lentil Soup

    (Roughly based on Laurel’s Kitchen, 167-8)

     1 pkg. (1 lb or 500g package of lentils)—preferably French (puys)
     1 med yellow onion (or 1/2 large)
     2-3 garlic cloves or to taste
     1 med carrot, cut in thin rounds or handful of mini carrots
     1-2 celery stalks, cut cross-wise, fairly thin
     1 or 2 med. potato, cut in small cubes
     2-3 tbs. olive oil
     1 to 1 ˝ tsp. salt, or to taste
     pepper to taste
     2 Tbs dry oregano and 1 Tbs dry basil or to taste
     juice of 1 med. lemon (Or substitute 2 tsp. red wine vinegar for a different flavour)
     4-6 Bay leaves depending on size
     1 large tin (28 oz.) good quality chopped tomatoes (or two small tins) or any combination of fresh and canned—I personally love Pomi Italian chopped in the 500g cardboard container.
     1 cup or more medium chopped greens—Italian parsley, or kale or combination–something green and neutral in flavor. I cut the kale into ribbons
     10-12 cups of water

    Heat olive oil in heavy bottomed pan, add onions and celery and cook, stirring until transparent. Add checked and washed lentils and crushed whole garlic cloves, mixing with cooked onions and olive oil. Allow lentils to warm (like you were starting a risotto) & then add water and Bay leaves. Cook lentils 30 minutes or so at a simmer.

    Remove Bay leaves and add chopped potato and carrot(s), tomato and half the salt (If tomatoes are fresh, add with greens). Add the lemon juice and cook at low heat for 10-15 mins, or until chopped vegetables are cooked. Add chopped greens, stir. Cook for 5 or so minutes more—you want to wilt the green vegetables, but keep their bright green colour.

    Check seasonings, add pepper, add remainder of salt or more if needed and possibly additional lemon juice, depending on the sweetness of the tomatoes.

    Adjust the amount of water for a thicker or thinner soup; additional potato will thicken as well.
    Last edited by paredown; 4 Weeks Ago at 04:08 PM.
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  24. #24
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    ^^^^^^
    Thank you.
    In a time of universal deceit - telling the truth is a revolutionary act.
    Ben Franklin -Tis curious and amazing to observe how distinct and independent of each other the rattles of this animal are, and yet how firmly they are united together

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