/ck/ - Food & Cooking

[Anonymous No.10450769]

Post favorite soup recipes.

[Anonymous No.10450793]

Any sandwich.

[Anonymous No.10450885]

Here's a Tomato Basil I often make...
https://www.foodrenegade.com/crock-pot-tomato-basil-soup-paleo-friendly/

[Anonymous No.10450894]

Minnesota Wild Rice & Mushroom Soup
https://www.thekitchn.com/recipe-minnesota-wild-rice-mushroom-soup-recipes-from-the-kitchn-164295

[Anonymous No.10451808]

https://spicysouthernkitchen.com/cabbage-soup-smoked-sausage/

[Anonymous No.10451872]

https://youtu.be/aRou1NMQtoc

[Anonymous No.10452674]

https://www.budgetbytes.com/2014/01/chunky-lentil-vegetable-soup/

[Anonymous No.10453142]

>>10450769
Not really into fad diet shit, but someone recommended and I gave it a try. Turned out pretty nice:
https://paleoleap.com/sweet-potato-lime-soup/

[Anonymous No.10453159]

>>10450769
UMA

[Anonymous No.10453292]

French onion soup

[Anonymous No.10453303]

Mexican tortilla soup

[Anonymous No.10453307]

I like onion soup in watery broth.

[Anonymous No.10453315]

>>10450894
I can never enjoy wild rice soup. Looks and feels like maggots.
>>10453292
Does french onion soup have dairy in it? I can't tell just by looking at it. I just had it for the first time a few weeks ago and I loved it. My mother told me it's made with cream but I didn't believe that was the case though.

[Anonymous No.10453322]

>>10453315
Yes. There is a top layer of cheese. Anon's picture is not a standard french onion soup. Which is fine, it doesn't NEED the cheese. But a proper cup will have it. It's broiled ontop.

[Anonymous No.10453323]

>>10450769
Not a soup, but how do I make a robust tomato sauce like a restaurant?

Jarred shit tastes like crap.

[Anonymous No.10453381]

>>10453323
If you want to keep it simple, start with quality canned whole tomatoes and season to taste. If you want to step it up, get some nice meats and fond involved.

[Anonymous No.10453387]

>>10453322
that's correct anon, it doesn't need the broiled cheese, but is a really fancy plus

[Anonymous No.10453412]

>>10453381
Mind listing a simple recipe from scratch?

[Anonymous No.10453459]

>>10453412
To keep it really simple:
>get a can of quality whole tomatoes like pic related
>drop it into a pot
>get up to a low simmer
>let it cook long enough that the tomatoes soften
>once softened, crush the tomatoes against the side of the pot to form a chunky sauce
>let the sauce reduce (only a little), such that it darkens a bit and flavors get more intense
>after it's reduced to how you'd like it, season to taste with salt, pepper, and whatever herbs you think appropriate
>I like to add a bit of nice olive oil right before serving as well, without giving it enough time to fully cook and integrate into the sauce so it adds a distinct olive note

Alternatively, if you're looking for a nice authentic tomato sauce for pasta, I'd encourage you to look up a recipe for "Amatriciana"

[Anonymous No.10454012]

>>10450885
Looks good. Too bad I recently threw away my old immersion blender because I never used it.

[Anonymous No.10454260]

>>10453315
Standard French onion soup is nothing but a ton of caramelized onions and good beef broth. Traditionally it's served with a call made from toasted bread and cheese and broiled, but the cheese would typically be the only dairy in the dish.

[Anonymous No.10454309]

>>10453323
Depends on what type of sauce you want to make but here's my go-to, more or less:

Start with whatever meat you're using, I tend to favor Italian sausage. Brown that up very well, don't drain the day unless you're legally required to have a government-trained handler. Cook kit until the majority of the liquid has cooked off, everything is nicely browned (deep golden brown, not the grey color most idiots think means browned), and there's a healthy fond. You should be using a good large stainless steel pan for this ideally, as that will yield the best results for fond and deglazing. At this point you'll be adding whatever vegetables you like. I'll generally go with a mix of yellow onion, red bell pepper, and white mushrooms. Hit that with a healthy pinch of salt and saute until it's all well-colored and soft. During this stage depending on what you've used there should be a good amount of liquid being released that you can use to deglaze the fond you've built. Cook until that liquid has evaporated of and you're starting to form a second fond. This is a good stage to add garlic if you want it and cook it just a little bit to remove the raw taste. I'll usually at this stage add a big chunk of tomato paste here and cook that for a bit, this will both thicken the final product and add some nice caramelized tomato flavor.

(Cont.)

[Anonymous No.10454312]

>>10454309
Now we're easy for the final deglazing. If you're so inclined, a big splash of your favorite red wine works great here, but if you don't want that or don't have any you can use some vinegar, water, chicken stock, or any combination that you like. Now you'll want to add the tomatoes themselves. You can buy crushed if you want, but in my opinion you get best results by buying good quality whole canned tomatoes and just mashing them up yourself with a potato masher. Add them in, adjust your liquid level with chicken stock or whatever liquid you prefer, and bring to a simmer. You can start seasoning here with things like pepper, cayenne, smoked paprika, etc if you know what you want or wait until the end so you can just season to taste. Either way you're going to want to simmer that until it's as homogenous and thickened as you like. If it's getting too thick and you want to keep simmering, just add more liquid (pasta water works great for this). Cook your pasta just short of al dente (or whatever doneness you prefer if you're a fucking weirdo), add your drained pasta to your sauce, cut the heat and cover to let your pasta finish cooking for a few minutes. If you're feeling particularly indulgent, add a big chunk of butter and stir that in song with any fresh herbs you like right before serving. Top with your favorite cheese if desired, eat.

[Anonymous No.10454500]

>>10453412
the basic tomatosauce most people recognize as something they know from decent italian restaurants is:
>heat 2tbs oliveoil til shimmering, add 1tbs dried oregano, red pepper flakes, half/ whole minced onion, (optional: cracked garlic clove, thyme/rosemary - fish out when sauce is done)
>cook til onion is translucent
>add can of san marzano or cherry tomatoes
>cook down over low heat, done in like 30 min

a more exciting way would be to use large fresh tomatoes, blanching to remove the skin and removing the cores and liquid afterwards.
i usually drop everything besides some onion when making a fresh sauce, and just add fresh basil and oliveoil in the end.

you get an even lighter sauce when you blend tomatoes, drain the puree, and cook the sauce from the tomatoliquid+oliveoil+salt+basil in the end, this is prolly my favorite plain tomatosauce.
with these 3 you cover everything from heavy to super light

[Anonymous No.10455016]

>>10453292
>>10453303
>>10453159
POST THE RECIPES YOU TURDS

[Anonymous No.10455018]

obligatory

[Anonymous No.10455585]

https://www.splendidtable.org/recipes/white-barszcz-zurek-sour-bread-soup

Pretty nice soup. Only ingridient that might be hard/impossible to find is white polish sausage. Frankfurters or any similar raw sausage should be good enough as replacement for it, tho.

[Anonymous No.10457272]

nettle soup
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Young nettle is pretty much a cucumber herb you can boil.