Favorite soup recipes?

Ah, I thought I was just being obtuse.

Geometry was never my forte, so… r/whoosh indeed

Just imagine an English major growing up in a household with a math major and a EE.

How could I forget one of my all-time faves, Tuscan soup!

Recipe just as an example. I don’t really follow any recipe for this, or most anything I cook — I just use them to check ingredients and wing it from there.

I made this NYT recipe (gift link) over the weekend for lunches this week. Based on review comments, I used 2 cans Great Northern beans and rinsed the quinoa (down the drain in my not-so-fine mesh strainer). I also skipped the parsley and used dried oregano instead of fresh, and used chicken broth instead of veg. Somehow, it was greater than the sum of its parts! It did need a bit more umami, so I’m topping with grated Parm, but a rind in the pot would have been good.

@moderator-team I noticed two other, older soup threads that have become more active just this week (tis the season).

Before I started this one I initially did a search to avoid duplicates, but omitted searching for soups (plural) vs. soup, so they didn’t show up.

Might it make sense to merge the 3 soup threads into one big one? Having 3 or 4 separate threads for soup seems like it could be confusing.

Just a thought. You’re the boss

I’m a Visual Arts major child of 2 Science majors

Thanks, @biondanonima, for consolidating at least two of the threads

I’ll do a better job at doing a search before I start a new topic next time around.

Yes. I just char and peel them and proceed as I would with most cream soups by adding broth, cream, and seasoning and blitzing with an IB. I am not a fan of using much by way of thickeners in cream soups. The most I might try would be to toss in a very small steamed potato or some panade.

Sounds like a complete and delicious combination. I would probably add a splash of Sherry.

Also for many soups either a splash of a subtle vinegar like Banyuls or Champagne or a splash of fortified wine, usually an Amontillado Sherry.

More often than not I will use some booze (red or white wine, sherry, cognac) to deglaze the aromatics at the beginning.

Cream (crème fraîche, heavy or light cream) is added at the end if necessary & depending on the soup. It does bring everything together nicely and smoothes out the overall flavor

And for those soups where a bit of sherry doesn’t seem quite right, a shot of fish sauce will often do the trick!

Very much this! I find a splash of fish sauce to be just the thing to level up the umami in the tomato soup I linked above. My family, however, strenuously disagrees and complained that I ruined the entire batch a few times back when I first gave it a try. So I’m now explicitly banned from adding it while cooking, but a few drops in my own bowl does the trick.

It’s great in tomato soup, too! I also like to melt a few anchovies in olive oil for starters.

Do not tell them how the sausage is made! And if they can specifically identify the fish sauce by taste or smell, you may have used too much.

It tasted great to me. I invited my children to make their own soup next time, if mine tastes so bad. Any decade now, I’m sure it will happen.

Thinking about it a bit more, instant dashi could be a nice in-between solution here. Will try that next time. (And naturally, I won’t say a word!)

I love creme fraiche, but crema agria in the Mexican and Salvadorian section is excellent too and a lot cheaper.

I was just wondering what I could use that almost full container of crema! Good idea!

I am making sole meuniere, buttered blanched haricot verts, and mashed potatoes tonight. The potatoes will be made with crema agria (Mexican, not the thicker Salvadorian) and chives.