Soup is a Hug in a Bowl

[RedWolf]

I was just talking with my daughter in Tel Aviv and she told me she wants my cream of smoked turkey and wild rice soup.

 

[Boone]

I love this thread.

My wife is working all day today. Here in NC it's barely above freezing at 10am and not expected to get much over 40 degrees today. Soup sounds like a really good idea but I cannot make up my mind what I want to do.

Clam chowder? I prefer Manhattan style but I had the idea of taking Neophytes amazing potato soup recipe and using it as a base for New England clam chowder...

I also loved that 10 bean soup recipe mentioned earlier in this thread.

Or should I do something completely different?

I'm in a soup quandary.

Btw - this is what passes for Saturday excitement when you are 62

 

[HOF44]

We are finally seeing some cooler weather here in North Texas and with cooler weather comes soup. At least it does at my house.

First up...Potato Soup!

I like mine thick and rich. Years ago, I took a recipe a friend came up with that we liked and played around until it became a staple in our house. I present it to you here.
,

This recipe freezes really well, so I sometimes double it to make sure I have plenty of leftovers. Also works great if you are only fixing for one or two people because its easy to freeze in smaller portions.

View attachment 8104

Wonder if this would still be good holding back some of the cubed potatoes to add after the purée. Or maybe preparing a few extra. I like some pieces of potato in my potato soup. But this recipe sounds packed with flavor!

 

[Boone]

I am going to do a Manhattan clam chowder (which I have always preferred over New England). Will report back later with ingredients and pics.

 

[HOF44]

I’m looking for a great cream of crab soup recipe. Figure Ricks gotta have something for this.

 

[Boone]

She-Crab Soup is amazing although I've never made it. I think that might actually have crab roe in it...

 

[RedWolf]

I’m looking for a great cream of crab soup recipe. Figure Ricks gotta have something for this.

I can help.

Saute a very little bit of finally diced onion and celery. Not much, 1/4 cup each? I use all heavy cream but some people use a mix of heavy cream and half and half. 1.5 to 2 quarts? I peel a whole potato and cut it into small cubes. Bring the heavy cream vegetables and potato to a simmer. Right when the potatoes are almost cooked add a TB of roux to thicken a little. I like mine thinner so I do not use a lot of roux to thicken, most people prefer it thick. Thicken as you like. After the roux has cooked out add a pound of cleaned jumbo lump, a touch of paprika and some Old Bay. You want to keep the jumbo lump whole so don't stir too hard. Finish with a touch of Sherry. At the very end add a few tablespoons of butter and salt (if necessary) to finish. Fold in finely chopped fresh parsley which has been rinsed well in a paper towel to remove some of the chlorophyll. Serve with warm crusty bread

My soup is VERY rich. I am a Maryland boy who was trained in France, so you get the gist.

Almost all chowders require bacon onions and potatoes. I think the bacon overwhelms the taste of the crab meat which is very delicate so I omit it. I try and keep mine as simple as possible. I hope that helps

Feel free to ping me

 

[RedWolf]

Boone Beef stew with a good chuck steak trimmed up always rocks. Carrots onion celery potatoes mushrooms. Beef stock with red wine Bay Leaves and Thyme. Add some roux and finish with butter total cook time is about 3 hours. Serve with those pillsbury biscuits? Yummy

I put the vegetables in to cook for the last hour so they don't get all mushy

 

[RedWolf]

Soups sauces and stocks were my forte in a French kitchen. If anybody ever needs any help feel free to reach out.

 

[Chris]

In reference to today’s earlier discussion- I had a delicious bowl of crab & corn bisque with dinner tonight.

 

[Boone]

Manhattan clam chowder was damned good. Here are my ingredients:

1 whole diced onion
6 cloves minced garlic
2 cloves diced shallots
1/2 lb diced bacon
3 carrots sliced 1/4" rounds
4 stalks celery diced
1 green bell pepper, diced
4 ears of corn, grilled, and corn removed
1 large can San Marzano tomatoes
1 small can Rotel
Package of assorted cherry tomatoes, halved
2 bags (lbs) yukon gold potatoes, diced (peels on)
4 cups of chicken stock
1 bottle clam juice
1 bottle Clamato juice
Couple splashes of Worcestershire sauce
Splash of lime juice
3 cans of whole baby clams, drained
4 cans of diced clam meat, drained
1 lb of frozen scallops, thawed and quartered.
2 TSP fresh tarragon, chopped
1 TSP fresh thyme leaves
4 bay leaves
Cup of fresh parsley, chopped
Salt and pepper to taste

Basically just saute the vegetables (except the potatoes) in some olive oil, add the canned stuff and liquids, fresh spices and diced potatoes towards the end, bring to a boil, then reduce heat, cover, and simmer for an hour.

 

[RedWolf]

Manhattan clam chowder was damned good. Here are my ingredients:

1 whole diced onion
6 cloves minced garlic
2 cloves diced shallots
3 carrots sliced 1/4" rounds
4 stalks celery diced
1 green bell pepper, diced
4 ears of corn, grilled, and corn removed
1 large can San Marzano tomatoes
1 small can Rotel
Package of assorted cherry tomatoes, halved
2 bags (lbs) yukon gold potatoes, diced (peels on)
4 cups of chicken stock
1 bottle clam juice
1 bottle Clamato juice
Couple splashes of Worcestershire sauce
Splash of lime juice
3 cans of whole baby clams, drained
4 cans of diced clam meat, drained
1 lb of frozen scallops, thawed and quartered.
2 TSP fresh tarragon, chopped
1 TSP fresh thyme leaves
4 bay leaves
Cup of fresh parsley, chopped
Salt and pepper to taste

Basically just saute the vegetables (except the potatoes) in some olive oil, add the canned stuff and liquids, fresh spices and diced potatoes towards the end, bring to a boil, then reduce heat, cover, and simmer for an hour.

That's half the grocery store! LOL!

Corn, scallops Rotel and tarragon are a twist! No fresh clams? No bacon?

How was it? Cooking for an Army! LOL

 

[Boone]

It’s December in NC. Finding fresh or even frozen clam meat here is a challenge. I did include a half lb of bacon, my bad. And it was damned good.

 

[Boone]

I did order some Geoduck a year or so ago, and used it to make some of the best chowder ever…

 

[RedWolf]

Sounds great! What did you serve it with?

 

[Boone]

Sounds great! What did you serve it with?

Just a well-seasoned garlic bread

 

[RedWolf]

Perfect! <3

It is so hard to make soup for one person or just two servings. I was thinking about cream of butternut squash and carrot with ginger, garnished with fresh chives, the other day.

My kids + SOs come down in the beginning of February so maybe I will make something with them? I will have more mouths to feed.

Another thing I was thinking about was rinsing off an old classic french recipe for lobster bisque. I need fresh lobster roe which is hard to find. Also a true bisque is thickened with rice.

Lobster Bisque — Brian Abner Culinary

Isaac is now 11 and was in no way harmed in the preparation of this bisque So we have a fun lineup this week and I would love to discuss several of the dishes in greater detail. Unfortunately that would take all evening, you don't want to read that much about them, and if you didn't notice, it's go

www.brianabnerculinary.com

Some do not appreciate truly fine cookery.

 

[skinsmarydu]

That's half the grocery store! LOL!

Corn, scallops Rotel and tarragon are a twist! No fresh clams? No bacon?

How was it? Cooking for an Army! LOL

Exactly what I thought, "that's a shitload of chowder"...

 

[RedWolf]

Exactly what I thought, "that's a shitload of chowder"...

It does freeze well

 

[skinsmarydu]

I must say, I love my FoodSaver.