/ck/ - Food & Cooking

>>11724998
Man, I haven't had soup in YEARS

I wanna make soup tomorrow, what's your favourite?

french onion.

>>11725036
>boil a frozen vegetable bag in water with a chicken stock cube
>add chopped up wieners/fish/meat into it

>>11724998
Chili.

new england clam chowder

>>11725036
I love me chickensoup, sprinkle it with some parmegianno, or croutons.
Tomatosoup, plan 'n' simple.

>Tomato (with half a loaf of bread to dunk in it)
>Leek and potato
>Pea and ham

Objectively speaking, the only 3 soups worth eating.

>>11725055
>add chopped up wieners

Every other day. Lentil, thicc corn chowder, and all the vegetables in the fridge w/chicken stock and pork shoulder.

Almost never,
Campbells chunky
Chili or mom's chicken noodle

I used to hate it, but I've started realizing how delicious soups are. Any Latin chicken soups like sancocho, chupe, ajiaco, or pisca andina absolutely blow the fuck out of lame chicken noodle bullshit. Also caldo verde, onion soup, bean or lentil soups, pho, clam chowder, gumbo.

Not nearly enough. Usually tomato but I have a raging hardon for black soup, it's just impossible to get/make in bongland

>>11724998
pumpkin soup

Like twice a week.

>broccoli and cauliflower
>red lentil and beetroot
>green lentil, garlic and smoked pork
>chicken with noodles
>sour bean
>tripe

i had lamb and vegetable soup tonight. in a few days i'll be making anothe one with chicken.

i like soup.

>>11726784
I think soups are pretty good.

pasole is my favourite soup, it is mexican in origin and has chicken and white corn, served with tortillas and bread, this soup is amazing

>>11725036
stock made from beef bones, carrots, celery lots of green leek and some dried parsley and peppercorns,
after thats done i strain the stock and simmer a pieces of beef meat for 2 hour while making the soupballs
soupballs are
250g 50/50 beef/pork
1 egg
some breadcrumbs
1 ts of salt
1/4th ts of black pepper
usually i make a big batch so i would use everything x4
in a seperate pan i start boiling water and throw in the balls every time i made a small one.
precut some carrots, celery and leek (quite a fucking lot i want at least half my soup to be veggies or meat)
taste stock and add as much salt as needed.
if the meat chunks are tender toss in all veggies and balls and simmer for 10-15 minutes

>>11726828
also if i want grandma style i toss in a shitton of dried parsely in the last step as well.

Soup is my most commonly-made meal