Soups & Stews

[Anonymous No.18628964]

I need some soup/stew variety. I'm overdone on chicken soup, beef stew and pork stew varieties. Where can I spice it up for something different?

[Anonymous No.18628969]

add a little gojujang to your mirepoix after it's sauteed for a few minuts and cook it for a few minutes longer
pinch of msg
slowly drizzle cream into your soup at the end and kill the heat as you drizzle

[Anonymous No.18628976]

Broccoli cheese soup? I’m going to make corn and potato chowder, maybe you should try that.

[Anonymous No.18628988]

>>18628976
Kind of this. Vegetable soups. They don't have to be pure vegetable. Use good stock, broth, or cream bases as well. You can cram a lot of protein, fat and carbs into soup if you want the varieties. Add meat and crostini types of garnish, and you may never tire of soup if you're autistic or creative enough.

[Anonymous No.18629017]

>>18628964
Potato and leek
Broccoli and Stilton
Pea and ham
Mulligatawny
Scotch Broth

[Anonymous No.18629032]

>>18628964
Start making your own stocks/broths. When you do the first part yourself, you start getting really creative. I have a gallon sized bag of shrimp heads/shells and random crab bits for making a fish stock base. Unless youre just asking what you should pick up walking up and down grocery store isles

[Anonymous No.18629042]

>>18629017

[Anonymous No.18629056]

>>18629017
>Muligatawny
Exemplary taste. This was one of the first things I ever actually perfected in cooking. And such a versatile soup that you can really play around with different spices/ ingredients every time

[Anonymous No.18629088]

been soup is the bees tits. thick, comfy, nutritious, any meat can be added, etc

[Anonymous No.18629103]

Roasted red pepper soup. Char some red bell peppers. Steam them, peel them, roughly chop them. Saute the usual mirepoix in butter or olive oil. Add tomato paste and garlic. Season with lots of paprika, black pepper, and cayenne pepper, at a minimum. White wine, reduce, add red peppers, cover, cook. Add a small amount of chicken stock if needed to keep things wet. Blend until smooth. Strain through sieve. Add heavy cream. Adjust salt content.

It's more of a side dish soup than a main course. Consistency should be smooth and creamy. It readily accepts a variety of seasonings so I left that open to interpretation. This method holds for a great deal of vegetables. I make a nearly identical soup with butternut squash, beets, or carrots as the main ingredient.

[Anonymous No.18629121]

Hands the fuck down, Italian wedding soup.

It's the best of all worlds for cooking and enjoying.

You've got the meatball creation portion, which I actually fucking love- stick your hands in some wet cold meat, roll out 1-300 small meatballs, get your skillet out and brown them bitches down.

Then you work the veg and stock, get everything ready for the PASTA, afterwards the MEATBALLS.

And at the end, you get Italian wedding soup to boot.

[Anonymous No.18629847]

>>18628964__________________
Beef and Kale Stew
__________________


4 celery ribs, diced
3 large yellow onions, diced
6 kale heads chopped into spoon-size ribbons
1.5 lbs (680 grams) 80/20 ground beef, wadded tightly into approximately 1 oz lumps
2 lbs (907 grams) peeled and diced potatoes
(halved lengthwise >>> into half-inch planks >>> into half-inch dices)

4 packets (28 grams) unflavored gelatin
6 Tablespoons (85 grams) tomato paste (OPTIONAL)
1/8th cup (29 ml) apple cider vinegar
2 quarts (1,890 ml) distilled water
Entire head of garlic, minced
3 Tablespoons (21 grams) SRT+ Seasoning Blend (recipe below)
Salt

_____________________

In a large dutch oven, sautee onions in plenty of beef suet, lard or bacon fat until soft and slightly golden. Add kale in stages, constantly stirring, until it's all sweated down. Add distilled water and some salt.

Add all other ingredients EXCEPT minced garlic and seasoning blend.

Bring to a simmer then cover with heavy lid. Set burner to medium-low then let simmer for two hours.

Stir in garlic, seasoning blend and salt to taste. Simmer for one hour on medium low then serve.
______________________
______________________
SRT+ Herb & Spice Mix
(version 2.0)
_______________


1 oz_______sage (rubbed)
1 oz_______rosemary (cut)
1 oz_______thyme (whole)
1 oz_______dried basil
3 oz_______onion powder
3 oz_______garlic powder
________________________
20 grams___cayenne
20 grams___porcini mushroom powder
14 grams___black pepper
14 grams___fennel seed
7 grams____celery seed

Mix and grind in coffee/spice grinder until fully pulverized. Store in freezer to preserve potency.

_____________________

[Anonymous No.18629863]

>>18628988
>You can cram
thought i just fell victim for a second

[Anonymous No.18629866]

>>18628964
turkish lentil soups, finnish salmon soup, lots of options here

[Anonymous No.18629868]

>>18628964
Take the bisquepill

[Anonymous No.18629871]

>>18628964
Start making chilli, pretty much no matter what you do it will still be good and it's fun to hone in your recipe over time to make it yours