/ck/ - Food & Cooking

Need some clam chowder. It's so cold in winter. So very cold.

I don't normally browse the soup aisle, but I saw this shit the other day, and it took all my self control not to gun down every single living thing in the store.

worst
fucking
packaging
ever
11/10 will rage again

>>4070037
Why is suddenly appealing toportray yourself as a stuttering beta faggot on the internet?

>>4070129

holy shit I'M SO FUCKING GLAD I'M NOT THE ONLY ONE

>>4070135
Believe me, you are not anon.

>>4070129
Tasteless peasant.

Clam Chowder
1 (6.5 ounce) can minced clams
3 strips bacon
1/4 yellow onion, minced
1 russet potato, cubed
1 carrot, diced
1/4 cup butter
1/4 cup all-purpose flour
1 1/2 cups half-and-half cream
2 1/4 teaspoons red wine vinegar
1/2 teaspoon salt
black pepper to taste
oyster crackers
Cut up bacon in dutch oven and fry. Add the onions, potatoes and carrots. Add water to cover, and cook 10 minutes over medium heat until tender.
Add the butter and flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in the clam juice. Heat through, but do not boil.
Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

>>4070151
btw you can add celery if you like, i always omit it from my recipes because i HATE it.

>>4070151
>>4070152
Thank you kindly.

>>4070139

I'm so glad... I kept telling myself "it's just a soup package, anon, you're overreacting" but I couldn't help but feel angry.

Who the fuck are they trying to market to? Why is the portrait of some random faggot bigger than the picture of the actual soup?

It's not like they can be going for actual hipsters; those fags aren't going to buy anything that isn't fair-trade carbon-neutral womyn-owned organic shit.

>>4070153
you're welcome. i like the addition of bacon because you don't taste it outright in the final product but it adds so much more flavor. and the red wine vinegar is especially delicious and helps cut through all the fat! Enjoy! :)

Albondigas Soup
8 ounces spicy pork sausage
3/8 yellow onion, minced
1 egg, beaten
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon garlic, minced
1 tablespoon teaspoons milk
1 tablespoon chopped fresh basil
1 tablespoon chipped fresh cilantro
3 tablespoons cornmeal
Stock:
3 cups beef broth
1 cup salsa
3/8 yellow onion, chopped
1 (14.5 ounce) can peeled and diced tomatoes
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon black pepper
3 tablespoons white rice
Mix together beef broth, salsa, onion, tomatoes, dried basil, oregano, and pepper. Bring to a boil and simmer 20 minutes.
Combine sausage, onion, egg, salt, pepper, garlic, milk, fresh basil, cilantro and cornmeal, and mix well. Form into tiny, bite-size meatballs.
Add meatballs and rice to broth. Simmer, covered, 30 minutes.

gonna dump my fav soup recipes, if you have any requests, ask and if i have a recipe for it i will post.

>>4070154

Black Bean Soup
1 tablespoon vegetable oil
1 yellow onion, chopped
1 clove garlic, minced
1 carrot, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
2 cups chicken stock
2 cups black beans
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup chunky salsa
2 tablespoons sour cream
1 tablespoon thinly sliced green onion
In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add salt, pepper, chili powder and cumin; cook, stirring, for 1 minute. Add stock, and beans; bring to boil, then simmer.
Put half of the soup in food processor or blender, and puree and then return to pot mix and then serve w/ a dollop of sour cream, sprinkled w/ green onions.

Butternut Squash Soup
1/2 butternut squash, seeded
1 tablespoon butter
1/2 yellow onion, sliced
1 small leek, sliced
1 clove garlic, minced
4 cups chicken broth
1 large russet potato, peeled and chopped
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
salt and pepper to taste
1/4 cup sherry wine
1/2 cup sour cream
Preheat the oven to 375 F (190 C/gas mark 5). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash half cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potato, and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Simmer for 45 minutes or until soup is pureed.
Season the soup with cayenne pepper, cinnamon, nutmeg, ginger, salt and pepper, then stir in the sherry and sour cream. Heat through, but do not boil.

Chicken Tortilla Soup
1 teaspoon olive oil
1/2 yellow onion, chopped
1 garlic clove, minced
3 1/2 cups chicken broth
1 cup corn kernels
1 cup cooked pinto or black beans
1 chicken breast, cubed
1 teaspoon chili powder
1/2 teaspoon oregano
salt and pepper, to taste
1 tablespoon lemon juice
1 cup chunky salsa
Toppings;
corn tortilla chips
shredded cheddar, colby, monterey jack or queso fresco
sliced green onions
chopped cilantro
sour cream
In a large pot over medium heat, saute the onion in the oil until tender. Add the garlic and heat one minute. Then add the broth, corn, beans, chicken, chili powder, oregano, salt and pepper, lemon juice and salsa. Reduce heat to low and simmer for about 30 minutes.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with green onions, shredded cheese, cilantro and sour cream.

French Onion Soup
1/4 cup unsalted butter
1 tablespoon olive oil
2-3 large sliced yellow onions
3 cups beef broth
1 tablespoon dry sherry
1/2 teaspoon dried thyme
salt and pepper to taste
2 slices French bread
2 slices provolone cheese
2 slices Swiss cheese
1/8 cup grated Parmesan cheese
Melt butter with olive oil in a stock pot on medium heat. Add onions and continually stir until tender and translucent. Brown the onions a bit.
Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
Heat the oven broiler.
Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, slice Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

Hungarian Mushroom Soup
2 teaspoons olive oil
1 large yellow onion, diced
8 ounces button mushrooms, sliced
8 ounces cremini mushrooms, sliced
1 teaspoon dill
1 tablespoon paprika
1 tablespoon soy sauce
2 tablespoons butter
3 tablespoons flour
1 cup milk
2 cups chicken stock
2 teaspoons lemon juice
1/2 cup sour cream
salt and pepper, to taste
minced parsley
Heat the olive oil in a dutch oven over medium heat. Add the onions and cook for 2 minutes. Then add the mushrooms, dill, paprika, soy sauce and chicken stock. Stir well to combine and cover. Simmer for 15 minutes.
Pour mushroom mix into a bowl and set aside.
Heat the butter in the dutch oven and add the flour once the butter has melted. Whisk until creamy for a few minutes. Slowly add the milk while whisking until well combine. Cook, stirring frequently for 5 minutes or until thick. Add the mushroom mixture back to the pot and stir well to combine. Cover and simmer for 15 minutes.
Add lemon juice, sour cream, salt and pepper. Garnish with parsley.

Olla de carne, traditional Costa Rican soup. Writing out the recipe from memory but you can easily get it online. Anyway, it's really easy and tasty! Can be made in a slow cooker too, just be sure to add the vegetables after like 2 hours or so.

Ingredients (for a batch of soup that fits a slow cooker, like maybe 4-5 big bowl servings)

- 2 Ibs of beef rib, cut into squares. Make sure to leave them attached to the bone!
- 3 garlic cloves
- some cilantro leaves
- 1 onion chopped finely
- 1 red bell pepper chopped finely
- 4-5 tablespoons of beef bullion
- 1 yuca root, peeled and cut into squares
- 2 potatoes, cut into chunks.
- 2 corn ears, cut into even pieces.
- some sweet potato cut into chunks
- squash
- plantain, cut into pieces. (the green kind)

1. Put the meat, bullion, onion, cilantro, bell pepper, and garlic in your slow cooker. Leave it there for 2-3 hours.
2. Add all of the vegetables after 2-3 hours. Let it cook for 2 more hours or until the vegetables are soft enough to poke with a fork.
3. Try to continuously taste for salt, if it isn't flavorful enough for you then add more salt as opposed to adding more bouillon.
4. Alternatively, you can make this in a regular pot/pressure cooker if you monitor your meat and vegetables, making sure they don't come apart. Slow cooker is much easier and tastier though! But my mom typically uses a pressure cooker.

Enjoy!

Optional: White rice and lime to serve.

Minestrone Soup
2 tablespoons olive oil
1 garlic clove, minced
1 onion, chopped
3 carrots, sliced
2 cups chicken broth
2 cups water
1 (15 oz can) tomato sauce
1/4 cup red wine
1 (15 oz can) kidney beans, drained
1 cup green beans
1 cup packed baby spinach
1 zucchini, chopped
1 1/2 teaspoons oregano
1 teaspoon basil
salt and pepper, to taste
1 cup seashell pasta
1 tablespoon grated parmesan
In a dutch oven, over medium low heat, heat olive oil, onions and carrots and saute for 5 minutes. Add garlic and cook for 3 minutes.
Add chicken broth, water, tomato sauce and red wine. Bring to a boil, stirring frequently. Reduce heat to low and add kidney beans, green beans, spinach, zucchini, oregano, basil, salt and pepper. Simmer for 40 minutes or longer.
Add pasta and cook until done, about 15 minutes. Garnish with parmesan to serve.

Pozole
2 poblano chile peppers
5 strips bacon, cut in half
2 pounds pork tenderloin, cubed
1 onion, diced
4 garlic cloves, minced
2 jalapeno peppers, diced
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon chile powder
1/4 teaspoon cloves
1/2 teaspoon salt
1/8 cup minced cilantro
8 cups chicken stock
1 recipe enchilada rancheros sauce
1 (29 ounce) can hominy, drained
opt. small can salsa verde
shredded monterey jack cheese
shredded cabbage
lime wedges/juice
Broil the poblanos until blackened and blistered on all sides. Place in paper bag or covered bowl to steam 20 minutes. Remove blackened peels and dice.
In a dutch oven, cook bacon until crisp and remove. Increase heat and add pork. Cook until browned on all sides and remove. Reduce heat and add the onions to the pot and cook until soft. Add garlic, poblanos, jalapenos, oregano, cumin, chile powder, cloves, salt and cilantro. Cook 1 minute and then add chicken stock and enchilada sauce. Stir the bacon and pork back in and simmer, covered, for 1 hour. Then stir in hominy and simmer 1 more hour.
Serve with shredded monterey jack, shredded cabbage and lime juice.

Roasted Garlic Tomato Soup
1 garlic bulb
1 teaspoon olive oil
1/2 sweet yellow onions, chopped
1 carrot, diced
1 28 ounce can crushed tomatoes
2 cups tomato sauce
1 cup chicken broth
salt and pepper, to taste
1/4 teaspoon white sugar
1 teaspoon balsamic vinegar
1 teaspoon dried basil
opt. 2-3 tablespoon fresh chopped basil
opt. 1/2 cup heavy cream
Preheat oven to 400F. Clip off tops of garlic and place in foil. Drizzle with olive oil. Roast in oven for 35 minutes. Cool, squeeze garlic out and mince.
Heat olive oil in medium saucepan and add onions and carrot. Cook until tender. Then add crushed tomatoes, tomato juice, chicken broth, salt, pepper, sugar, balsamic vinegar, basil and roasted garlic(and cream if using). Cover and heat on low for 2-3 hours.
Puree the soup in a blender. Add the fresh basil if using and heat 5-10 minutes. Drizzle more balsamic vinegar on top, if desired.

Roasted Red Pepper Soup
3/4 teaspoon olive oil
1/2 yellow onion, chopped
2 cloves garlic, minced
1 cup roasted red peppers
3 large tomatoes, seeded and chopped
1 teaspoon dried thyme
1 1/4 teaspoons paprika
1/8 teaspoon white sugar
3 cups chicken broth
salt and pepper to taste
pinch ground cayenne pepper
dash hot pepper sauce
1 tablespoon butter
1 tablespoon all-purpose flour
If necessary; Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then slice into 4 pieces and run under water and the peel will come right off and core and seeds will fall out. Chop peppers.
Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomatoes, roasted peppers, thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 5 minutes.
Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce. Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
Melt butter and stir in the flour, stirring slowly the broth/vegetable mixture and bring to boiling. Lower heat and simmer 10 minutes.

Split Pea Soup
1 pd green split peas
1 large onion, chopped
1 leek, chopped
1 large carrot, chopped
1 large garlic clove, minced
2 well-rinsed ham hocks
2 bay leaves
1/4 teaspoon thyme
1 tablespoon minced parsley
salt and pepper, to taste
shredded cheddar, pumpernickel bread
Wash and drain peas, removing any stones. Place in a dutch oven with 10 cups of water, ham hocks, vegetables and spices. Bring to a simmer. Skim the scum off the top until it ceases to rise. Cover loosely and simmer about 1 1/2 hours or until tender, stirring occasionally.
Remove the ham hocks and bay leaves. Puree the soup and add salt and pepper. Chop up the meat from the ham hocks. Serve soup with cheese, ham and pumpernickel.

Tomato Basil Soup
2 tomatoes
2 cups tomato juice
7 leaves fresh basil
1/2 cup heavy whipping cream
1/4 cup butter
salt and pepper to taste
Slice tomatoes and run under water to remove all seeds. Dice finely and place in stock pot with juice over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

Tortellini Soup
1/2 pound hot sausage
1/2 cup chopped yellow onion
1 clove garlic, minced
3 1/2 cups beef broth
1 1/4 cups water
1/4 cup red wine
2 large tomatoes, chopped
3/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 (8 ounce) can tomato paste
1 sliced zucchini
9 ounces tortellini pasta
In a large pot, brown sausage. Saute onions and garlic. Stir in beef broth, water, wine, tomatoes, basil, oregano, zucchini and tomato paste. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
Add tortellini and cook for 10 more minutes.

Last soup I made, still proud of it.

russia soup is best soup

1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
1/2 pound chopped cooked chicken breast
1 1/2 cups egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
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Directions

In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Uberchicken Soup

1 whole chicken
1 lb of baby carrots chopped
1/2 lb of celery, chopped
2 onions, chopped
4 cloves of garlic chopped
1/4 cup of chicken broth powder or 3 cups chicken stock
1 bag of wide egg noodles
Pepper, Parsely, Sage, Rosemary, Thyme, Marjoram and Savory to taste

Boil the chicken in 2 gallons of water, reduce temp to a simmer.
After 20 minutes of simmering, remove chicken and allow to cool.
Meanwhile chop all veg (smashing garlic and then mincing) and add to the water.
Add the broth powder or stock.
Pick the chicken carcas of all meat, tear (not chop, TEAR) into bite-sized pieces and add to the soup. Discard giblets and skin, wrap bones in cheese cloth and secure tightly.
Return bag'o'bones to the soup.
Allow soup to simmer until the veg is as soft as you like it, then remove the bag'o'bones and discard.
Return soup to a boil, add herbs and noodles, reduce to a simmer, cooking until noodles are done.

Serve with biscuits and jelly or PB&J. Feeds a whole fucking army.

half an onion minced
knob of butter
1 lb chopped mushrooms
chicken broth
thyme sprig
heavy cream
TBSP flour

gently saute the veg until soft, add the herbs and spices with the broth and simmer for 1 hour+
sift in the flour and stir until silky. pour in a generous slosh of cream and heat very hot but do not boil

cream of mushroom soup

I made this last weekend

jesus fucking christ it was amazing

http://allrecipes.com/recipe/hungarian-mushroom-soup/

Simple chicken broth (NOT stock; broth).

Chicken breast, whole, bone-in, skin-on, 1kg (about one unsplit breast)
Water, 2litres/quarts

Remove skin from breast; set aside.
Remove excess fat from breast; place skin and fat in the fridge.
Place breast in a 3litre/quart pot.
Add water.
Set to high heat; when it begins to boil, lower heat just enough to maintain a low simmer and skim scum.
Simmer until liquid is reduced in volume by half, skimmin scum from time to time as necessary, about 45 minutes.
Remove breast from broth.
Strain broth through fine mesh or muslin into storage container.
Done: homemade simple chicken broth.

Chicken and vegetable noodle soup:
Water, to boil
Potato, peeled and diced, 1 medium
Pasta, egg noodles or broken spaghetti, vermicelli or capellini, 100g (about 3½oz)
Chicken skin and fat, yield from one whole skin-on breast.
Onion, diced, half of one large
Carrot, matchsticked, half of one average-sized
Celery, sliced, 1-2 stalks
Cooked chicken breast meat, as desired
Chicken broth, 500ml/2 cups
Salt, to taste

Bring water to the boil.
Add potato and boil for 2 minutes.
Add pasta and boil for 2 minutes.
Drain and set aside.
Chop up skin and fat.
Place into sauce pan and set to high heat.
When sizzling is audible and skin is fragrant, set heat to medium/medium-low and stir.
Cook until skins are crisped and cooking-fat is rendered out; remove skins and set aside.
Add onion and sauté a minute.
Add carrot and sauté a minute.
Add celery and sauté a minute.
Add par-cooked potato and pasta and sauté a minute.
Add chicken broth, stir to break-up pasta-and-potato mass and bring to the boil; meanwhile, break up some chicken breast meat from making broth into two bowls in amount as desired.
Evenly divide vegetables, potato and pasta between the bowls, topping the cooked breast meat.
Evenly divide broth between the bowls.
Salt to taste.
Protip: I like to add lemon juice to my bowl of soup, but that's me.

>>4070346
Cockieleekie (without prunes; fuck prunes):

Butter, 2tbsp
Leek, sliced into rounds, 1-2 stalks
Salt, as necessary
Chicken broth, 500ml/2 cups
Chicken breast meat, cooked, as desired

Place butter into a cold pot and set to medium heat.
When butter is melted, add leek rings.
Sprinkle generously with salt and toss to sauté until leeks are softened some.
Add chicken broth and bring to the boil; meanwhile, break up some chicken breast meat from making broth into two bowls in amount as desired.
Evenly divide leek between the two bowls.
Evenly divide broth between the two bowls.
Salt to taste and serve.