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/ck/ - Food & Cooking


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11669966 No.11669966 [Reply] [Original]

Soup

>> No.11669968 [DELETED] 

>>11669966
Reported

>> No.11669972

i want a soup but i don't have any celery

maybe i'll make lentils

>> No.11669974

>>11669968
why?

>> No.11669984

>>11669966
Spamming faggot. Stop ruining this nice Christian server.

>> No.11669987

>>11669984
stop being butthurt. let people talk soup on the food board please

>> No.11669997

>>11669987
You murdered two innocent threads for "beer" and "soup". Fuck off and die you SHILL.

>> No.11670000

>>11669997
quit derailing this soup thread.
>>11669972
what kind of soup were you gonna make that needs celery?

>> No.11670001
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11670001

this is all one guy, isn't it

>> No.11670003

>>11670001
no. I'm the soup guy. I don't know who the others are.

>> No.11670017

>>11670000
>what kind of soup were you gonna make that needs celery?

Nearly any western soup. How are you going to make decent stock without mirepoix?

>> No.11670033

>>11670017
Never made a soup from scratch before. Made a lot of other stuff just never a soup. I always just buy stock.

>> No.11670037

>>11670033
Try making your own stock. Of all the culinary epiphanies I've had throughout my life that was easily the biggest. Storebought stock is universally shit, even the super expensive hipster "bone broth" brands.

>> No.11670045

>>11670037
Any recommendations?

>> No.11670046

>>11670017
Not only for the stock, but mirepoix is the base of almost all western soups.

>>11669972
I use celery in my lentil soup too, so unless you're doing a poo version, you're out of luck there.

>> No.11670088

>>11669966
you realize that this is an anonymous website, yes? no one is going to come to know you as the soup poster. you don't need to keep spamming whenever your thread dies just so you can have a popular thread here

>> No.11670131

>>11670045
The recipe is standard. 8 lbs bones and meaty scraps, 1 lb mirepoix, 4 quarts water. Simmer until done. that takes 1 hour for fish, 3 hours for poultry or pork, and 12 for red meats. If you have a pressure cooker you can do it in 1/3 of the listed times.

Strain out the solids and you have stock. It keeps for a few days in the fridge or indefinitely in the freezer.

>> No.11670144

>>11670033
you're missing out. put an onion, a couple stalks of celery, 1 or 2 carrots, a whole chicken, a bay leaf and 10 peppercorns in a pot, cover with water, bring to a boil and let it go for 30 minutes. Take out the chicken and let it cool, pull off the meat and put the carcass back in the pot, boil that for as long as you like, I usually go 3 hours. Strain the liquid into a new pot. You can freeze that stuff in portions or add diced carrot onion and celery, the chicken meat, and at the end some egg noodles. wa la you just made a great soup

I also have a big bag in my freezer that I add vegetable peelings to (like leeks, pieces of rutabaga) and chicken bones and I will boil that to make stock periodically

>> No.11670704

>>11670131
>>11670144
Thanks, chef

>> No.11670729
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11670729

>>11669966
Soup is digusting
Everybody in this thread is disgusting for liking it

>> No.11670816

>>11670729
Mankind. Spanning back thousands of years.. they all think you're gay.

>> No.11671111
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11671111

>>11670729
I THINK SOUP SUCKS

>> No.11671187

I love making soup, it's just so easy after a day of work or whatever. What's your favourite? Mine's broccoli and stilton

>> No.11671962

>>11671187
I made a pumpkin thai the other day with my vitamix. Not sure if vitamix is frowned upon here.

>> No.11672515

anybody cream of broccoli here

>> No.11672792

>>11671187
Posole is best soup, but for comfort soup I'd say italian wedding

>> No.11672804

>>11672792
this

>> No.11672928

>>11670000
celery soup

>> No.11672931

split pea soup is a must make if you haven't done it before