/ck/ - Food & Cooking

[Anonymous No.18713960]

What's your fav soup?

[Anonymous No.18713972]

>>18713960
No soup for you! ha!

[Anonymous No.18713986]

>>18713960
Cram chowdah

[Anonymous No.18713989]

Tomato

[Anonymous No.18713990]

The one with the letters in it

[Anonymous No.18713993]

Pea and ham or bacon bone soup.

[Anonymous No.18713994]

>>18713960
-y Sales

[Anonymous No.18713999]

>>18713993
I boned ur mums bacon then pead on her ham last night

[Anonymous No.18714016]

Spaghetti'Os

[Anonymous No.18714020]

>>18713999
Sounds gay
but you are really familiar with gayness

[Anonymous No.18714031]

>>18713999
Go back to reddir kid.

[Anonymous No.18714041]

>>18714031
>dumb corny image poster
lead the way my man

[Anonymous No.18714060]

>>18714041

[Anonymous No.18714076]

>>18714031
>>18714041
>>18714060
yoooo dis nigga postin images on an imageboard!! lawls ya'll.

[Anonymous No.18714095]

>>18713960
seafood chowder
french onion close number two

[Anonymous No.18714115]

Butternut squash

[Anonymous No.18714118]

>>18714076

[Anonymous No.18714122]

>>18713960
For me, it’s the humble potato leek soup.

[Anonymous No.18714168]

>>18713999
This website is for people over the age of 18.

[Anonymous No.18714178]

[Anonymous No.18714194]

>>18713960
Oatmeal

[Anonymous No.18714229]

>>18714194
More like GOATmeal. Amirite?

[Anonymous No.18714394]

I love soup, bros.
>keeps you warm in the cold months, cold soups keep you cool in the heat
>doesn't rely on cooking the ingredients until most of their moisture is gone, wasting the water that went into their production and not helping you stay hydrated
>almost everything just stays in the pot from start to finish, so the broth retains all the nutrients that other recipes would discard
>allows you to use damn near anything in your pantry and fridge
>scales up in an easy way, so you can use up ingredients going bad or large amounts of produce you got from a friend with no problem
>can be frozen and kept for later
>every culture has dozens of soups, so you will never run out of options
The only flaw I can think of is that reheating soup is slower than for most other foods, and that's very minor.

[Anonymous No.18714439]

chili is the best soup ever

[Anonymous No.18714830]

>>18714394
don't forget it's one of the easiest ways to lose weight while still eating yummy food

[Anonymous No.18714875]

Soup is legitty based, 'ros

[Anonymous No.18714919]

>>18714875
based on what frasier?

[Anonymous No.18714926]

>>18714439
bit more of a stew innit

[Anonymous No.18714946]

>>18714830
Not the way I make it.

[Anonymous No.18714948]

what is the soup on OP's pic? looks tasty

[Anonymous No.18714993]

>>18713999
Burn!

[Anonymous No.18714997]

>>18714178
based

[Anonymous No.18715002]

>>18713960
I had Mulligatawny soup recently. It was bussing, for real for real.

[Anonymous No.18715010]

>>18714948
google olive garden chicken gnocchi and you'll find many recipes, it's a basic creamy chicken soup with gnocchi, very nice for this time of year

[Anonymous No.18715011]

>>18714948
Cream of potato I think. Here is my version. Done correctly, its a top-tier soup.

[Anonymous No.18715099]

>>18715011
Nah, I think the other anon is right, those look like gnocchis. Your soup looks very good, but you might want to spring the $1 to eat out of something that isn't plastic. If only for your own health.

[Anonymous No.18715104]

>>18713960
>>18715011
i hate cream soups because of the texture but if more people made them like this maybe i wouldn't
what's going on here, you set aside some of the meat and vegetables and reintroduce them after you've used an immersion blender on the rest?

[Anonymous No.18715109]

>>18713960
Potato and Leek

[Anonymous No.18715152]

I can never get tired of Toscana soup. Clam chowder is good too

[Anonymous No.18715235]

HACKFLEISCH KÄSE LAUCH too bad it's a calorie bomb so I have it like twice a year.

[Anonymous No.18715253]

>>18715002
There's all sorts of types of Mulligatawny. Soup nazi style is incredible, texture like chili but it's vegetarian, simple curry flavor profile but an irresistible thanks to it's 3+ hours simmer. use a nice Ggaram masala with a pinch of cinnamon

[Anonymous No.18715273]

>>18713994
based Salesposter

[Anonymous No.18715283]

>>18713960
Favorite soup is lobster bisque. Never quite figured out how to make it as good as some of the restaurants I've been to though. Made a great shrimp bisque once that surprised me with how good it was. Seafood chowder is another good one I like to make, just above Cream of Crab. Shame all of these are so damn expensive to make.

>>18714178
Pho is great, I usually pop in to a local place once a week for it.

>>18714394
Eh, it's not that bad, soup reheats perfectly, which can't be said for other food items. Plus it usually retains it's flavor. It is a pain to stir, or you can just reheat it slower to allow it time for the heat to redistribute.

[Anonymous No.18715300]

>>18715104
Canned cream soups are usually bottom tier shit, typically unflavored, salty, and thin or cheap on ingredients (or all of the above).

Restaurants can be low on ingredients too, though the higher end ones will be a bit better.

Properly made cream soups are fantastic. Also if you make it yourself YOU control the thickness of the soup, so you can dial it in to match your preferences: thinner or thiccer. Plus you can cream a soup with any starch, not just flour. Potato, rice, etc.

To make a cream soup: start with a roux, which is just butter and flour, then cook it for a bit while whisking, then add cream or milk in slowly. Let it absorb and keep adding until you go from thicc to as thin as you want. Then add ingredients to the soup. Crab and old bay for cream of crab, clams for clam chowder, ham and potato for cream of ham, and so on.

[Anonymous No.18716571]

>>18715300
>cream of ham
>"So creamy... and yet there's a smack of ham to it!"
>"It's hot. Ham. Cream!"

[Anonymous No.18716720]

>>18713960
Bun bo Hue from a mom & pop restaurant up the street that C19 killed so I can never have it again.

[Anonymous No.18716943]

>>18713960
I like tomato soup with pureed black beans and ground beef. Adding celery and onion makes it better, of course.

[Anonymous No.18716951]

cereal

[Anonymous No.18717004]

>>18713960
"everything in the veggie drawer that's about to go bad" soup is my favorite.

[Anonymous No.18717010]

>>18713960
Pasta e fagioli

[Anonymous No.18717020]

Chicken tortilla. Simple as.

[Anonymous No.18717037]

lobster bisque

[Anonymous No.18717152]

>>18713960
My homemade potato, garlic and leek soup. With a side of buttermilk biscuits.

[Anonymous No.18717183]

>>18717152
Blended or chunk'd? Got a recipe I can cop?

[Anonymous No.18717239]

>>18715152
>Toscana soup
based as hell seafood pho chopping sea food stew and menudo are all good too

[Anonymous No.18717281]

>broth soup
a spicy creamy shrimp soup
>beef soup
sirloin with carrots
>thick soup
this one time my mom made a baked potato with bacon soup she's never been able to replicate, but that stands out
>canned soup
manhattan clam chowder

[Anonymous No.18717308]

>>18713960
Slovenian beef broth, of course, it's our bread & butter, so to speak

[Anonymous No.18717385]

>>18715152
this or seafood gumbo

[Anonymous No.18717849]

>>18717183
Hand blender.

Very easy.
Three large leeks, greens chopped from white, save greens. Three medium sized russet potatoes peeled cut into large chunks.

After washing leeks, roughly chop whites, and roast greens in oven with a large carrot.

Meanwhile Sautee down whites with two chopped celery ribs, and four large garlic cloves in about 3 tbs of butter.

When leeks and garlic have started to just brown, add in 2 tsp of mustard powder, tsp of b pepper, 2 tsp of dried tarragon, mix well, and add in a tablespoon of ap flour.

Cook for a bit and then add two and a half liters or about a gallon of chicken stock, the potatoes, the roasted greens, simmer down under potatoes are soft and liquid is about 3 / 4 what it used to be.

When potatoes are done, remove the leek green, and hand blend the soup, adjust seasoning, and then incorporate a cup of 10% cream. Let sit over night for best flavor.

Sounds complicated, but good soups involve layering and steps. Good luck!

[Anonymous No.18718143]

>>18716720
>C19
About three years in and this is the first time I've seen that phrase used. In retrospect, seems like an obvious choice.
>>18717308
That looks very plain, although it is a bread & butter, as you say. The food I had in Slovenia was great though, so I'll trust you.
>>18717849
NTA, but this seems as easy as you say, and sounds great. I will make it in a few weeks, thank you for posting.
>two and a half liters or about a gallon
FYI a gallon is ~3.78 liters, so that's quite a difference.

[Anonymous No.18718547]

Lentil soup simple as

[Anonymous No.18718554]

Jumbelya has a little bit of everything veggies rice sausage

[Anonymous No.18718556]

This
some good Gumbo
New England clam chowder
simple chicken noodle

[Anonymous No.18718581]

>>18715253
you sound like you know your mulligatawnys, share a recipe?

[Anonymous No.18718627]

>>18714095
best soup I ever had was seafood chowder

[Anonymous No.18718863]

>>18718581
Pound two teaspoons of tamarind, six red chillies, six cloves of garlic, a teaspoon of mustard seed, a salt-spoonful of fenugreek seed, twelve black peppercorns, 1/4 teaspoon of salt, and six curry leaves.
When worked to a paste, add a pint of water, and boil the mixture for 15 minutes. While this is going on, cuts up two small onions, put them into a pot, and fry them in two teaspoons of ghee till they begin to turn brown, then strain the pepper-water into the pot, and cook the mixture for five minutes, after which it is ready.

[Anonymous No.18718869]

>>18718556
or

[Anonymous No.18718877]

>>18714948
Cum chowder

[Anonymous No.18718884]

>>18713960
chicken soup or mushroom soup

[Anonymous No.18718888]

>>18713986
>>18714095
nice to see some chowdabros on here. couldn't disagree less.

POP QUIZ: do you garnish with paprika, smoked paprika, or chilli/cayenne powder?

[Anonymous No.18718897]

>>18713960
Split pea, mulligatawny, and seafood chowder are my top tier. The first two are usually pretty cheap, filling, and tasty. Been expanding a bit too, making hoto, moqueca capixaba, and bak kut teh. Also feel like French onion is slept on, but a great French onion is hard to beat.
When I eat corn chowder I’m instantly reminded of being young and my mom cooking for me. Just incredibly cozy, and a little nostalgic. But it’s gotta have bacon crumble on top.
It’s shocking to think how great something as simple as soup can be.

[Anonymous No.18718901]

I like Finnish soup and soup made with ham hock
Also red lentil soup with a quarter of a block of butter in it

[Anonymous No.18718904]

>>18717020
I think you deserve a (You), tortilla soup is indeed very tasty.
>>18718888
To be honest, I always just use black pepper alone. The others seem like they'd be strange to me, but I'm a paprikalet and haven't figured out when to use it. I'll respect your quads and wait for the answers.

[Anonymous No.18718943]

>>18718904
>black pepper alone
yeah I pretty much do the same. a lot of places around New England garnish with red powder for some reason (just looks nice I suppose) but there's seems to be no consistency on whether it's just paprika or chilli powder which I've always found odd

[Anonymous No.18718964]

>>18713960
ramen or clam chowder

[Anonymous No.18718996]

>>18713960
Home-made Chicken and Kumara soup.

[Anonymous No.18719000]

>>18713999
All the way from your dirty little basement.

Wow!

[Anonymous No.18719122]

What's the difference between a soup and a stew?

>>18713960
The only thing I do is just browning meat onions garlic in olive for a bit before adding veggies and simmering until tender. Miso while serving if I want.

[Anonymous No.18719131]

>>18718869
Oh fug. I love cleaning out the cheese drawer in the fridge and making this.

[Anonymous No.18719137]

>>18713960
the sous at the last kitchen job i worked made the best seafood chowder i've ever had. that makes my split pea soup is my second favorite soup.

[Anonymous No.18719158]

>>18713960
Solyanka. However, borscht, french onion, potato & leek, seafood chowder and lobster bisque are all up there.

[Anonymous No.18719347]

the one and only

[Anonymous No.18719363]

>>18719137
say "chowda" frenchie!

[Anonymous No.18719373]

sauerkraut soup. nothing comes close.

[Anonymous No.18719383]

>>18713960
for me, it's a nice hot and sour soup
When they get the consistency nice and glossy, and the spices well balanced, with just the right ratio of broth to garnishes I often find it's the best dish on the menu at a chinese place

[Anonymous No.18719390]

>>18719363
lol i'm too pacific coast for that patois.

[Anonymous No.18719395]

menudo with the honeycomb tripe and hominy. goddamn.

[Anonymous No.18719406]

>>18713960
Smoked trout OR salmon chowder. Unbeatable on a cold day

[Anonymous No.18719414]

>>18713960
Borsh

[Anonymous No.18719416]

>>18719406
>salmon chowder
How do you make it?

[Anonymous No.18719419]

the cheapest tomato soup from a can + some dried herbs/chili, frozen and then crammed up my ass

[Anonymous No.18719420]

>>18719416
You make chowder, but use smoked salmon instead of clam. Also a little old bay

[Anonymous No.18719434]

How do you make your chowder anons?

[Anonymous No.18719441]

>>18713999
Did you think of that all by yourself? Go you!

[Anonymous No.18719719]

>>18713960
Campbells chicken noodle with 3-4 Kraft singles and some crackers

[Anonymous No.18719730]

>>18713960
Ugandan Oxtail soup with a side of groundnuts

Mmmmmm

[Anonymous No.18719738]

>>18719730
This nigga eating the grounds nut!

[Anonymous No.18719746]

>>18713960
Broccoli and Stilton. Various smoked seafood chowders, pea and ham.

[Anonymous No.18719847]

>>18715300
You don't saute the veggies/seafood at all? How much butter & flour?

[Anonymous No.18721569]

>3 chicken thighs, 3 chicken drumsticks
>3 carrots
>3 celery sticks
>the juice of three lemons
>parsley
>basil
>6 cups chicken stock (the thicker the better)
>add 8 oz of egg noodles
>cook in pressure cooker until done
>carve meat from bones
>eat

this is the optimal foodstuff, convince me otherwise

yes I am White and live somewhere where it gets cold in the winter

[Anonymous No.18721618]

>>18721569
Roast the chicken first then remove meat, and basil? Use bay leaves. Also 3 lemons is nuts. 1 or two should work, or even a cup of white wine instead

[Anonymous No.18721621]

Post recipes cunts

[Anonymous No.18723201]

>>18713960
pot roast.

[Anonymous No.18723240]

>>18713960
Had a cactus soup from a small local mexican joint, shit was freaking delicious, but they sadly closed down.

[Anonymous No.18723263]

>>18721569
>1.5 chickens worth of thighs and legs
This does not seem optimal, but I guess you're not going to fit a whole chicken in a pressure cooker. I do think some chicken breast in the soup is good, just a few chunks. If I'm making a smaller portion of soup I'll just save the breasts for chicken piccata or a sandwich or salad.

[Anonymous No.18723270]

>>18719373
Can you share the recipe?

[Anonymous No.18723283]

>>18713960
There's something very comforting about Dutch pea soup. I love it.

[Anonymous No.18723289]

Portuguese stew soup. You basically gather the stock used to make the stew, use the remaining incredients, shove it all in a pan again and call it a day. You can add a few things more if you want, of course.

[Anonymous No.18723921]

Green chile stew, i was able to even find a picture with potatoes in it (Colorado friends react to this like Texans and beans in chili).

[Anonymous No.18723928]

goulash, simple as

[Anonymous No.18723939]

Stone soup.

[Anonymous No.18724451]

A simple request:
Post recipes
Would love to make some soup

[Anonymous No.18724484]

>>18724451
>1 can + 1 can full of water
>put on heat until warm
>serve with crackers
your welcome

[Anonymous No.18725701]

>>18723283
What's the difference between dutch pea soup and everyone else's pea soup? Seems like it's always the same ingredients no matter what.

[Anonymous No.18725713]

>>18724451
So, been trying to figure out how I'm gonna make vegan chicken soup. So far it's:
Olioil, fry diced onion, then peasncarrots, add like 3-4 bay leaf, then dump water in, add more olioil, couple hits of soy sauce, then add good salt on top, get enough pressure to seal. Wait.
I've been adding strips of tortilla in the broth. It's poor people food but it makes a kind of noodle if done alright. Holds for a day. I prefer to dump a bunch of rice in there after though. I would add tarragon if I had any. It's really oily. Sometimes I'll put cumin in after the second or third day. That work. Like 6 ingredients including water.

[Anonymous No.18725725]

>>18713960
progresso new England clam chowder mixed with a can of Campbell's cream of mushroom soup.

[Anonymous No.18726006]

Been eating a sinigang it turned out pretty good.

[Anonymous No.18726044]

>>18713999
fucking kek

[Anonymous No.18726058]

>>18719131
>cheese drawer
>when in this economy a 24pack of american cheese is nearly $7

[Anonymous No.18726177]

>>18714394
You are a dumb down syndrome retarded gorilla nigger and your opinion is discarded.

[Anonymous No.18726180]

>>18713960
Loaded baked potato, broccoli cheddar, chicken tortilla.

There was a nameless soup this one restaurant made that I really liked. Had Chicken, rice, red pepper, jalapeno, and some other stuff.

[Anonymous No.18726188]

>>18725725
Gonna try this
do you add water to the mushroom soup or add it condensed?

[Anonymous No.18726209]

>>18725713
Dont

[Anonymous No.18726242]

turkey soup made with the leftovers from a roast turkey

[Anonymous No.18726267]

>>18713960
The noble French onion

[Anonymous No.18726293]

>>18723270
big link of kielbasa or smoked sausage, a bunch of yellow gold potatoes, a jar of sauerkraut, half a cabbage, a few carrots. spiced with caraway, fennel, and mustard seeds, salt, pepper and finished with a hefty splash of malt vinegar.
simmer low until everything's tender.

[Anonymous No.18727084]

>>18726188
its your choice

[Anonymous No.18727112]

>>18713960
I throw my little sister's unwashed panties into 2 litres of fish stock, potatoes and flaked salmon. Our families speciality. Pussi bowl.

[Anonymous No.18727181]

>>18713960
I like the Campbell's bean with bacon soup. Even the condensed is fine. It's great on a cold day and loosens up your anus nicely.

[Anonymous No.18727199]

As a professional chef, I would have to say that my favorite type of soup is a classic chicken noodle soup. There's something comforting and satisfying about a bowl of steaming hot chicken noodle soup on a cold day, and it's a versatile dish that can be easily customized to suit individual preferences. I enjoy using a variety of herbs and spices to flavor my chicken noodle soup, and I like to add in a mix of vegetables, such as carrots, celery, and onions, for added flavor and nutrition. Chicken noodle soup is also a great way to use up leftover chicken or other ingredients that you may have on hand, making it an economical and convenient choice. Overall, chicken noodle soup is a classic that I never tire of and always enjoy.

[Anonymous No.18727372]

>>18725713
Might need to add a good bit of thyme and parsley (and a few fingerfuls of basil imo) to get closer to a chicken soup-y flavor, and not just a hearty vegetable soup, but that sounds good as a base, anon. Gonna bother with tofu/seitan for the chicken?

[Anonymous No.18727440]

>>18725701
Judging from the picture it appears to contain sausage instead of porkbelly as is custumary where I'm at.

[Anonymous No.18728022]

>>18725713
just call it tortilla soup you clown

[Anonymous No.18728033]

>>18727181
Parents would subject me to constant grilled cheese and bean wif bacon dinners

[Anonymous No.18728042]

>>18713960
Lady Curzon

[Anonymous No.18728112]

>>18725713
I thought soy was made from fish and is not vegan

[Anonymous No.18728116]

>>18719395
haven’t gotten use to the tripe texture in 50 years

[Anonymous No.18728118]

>>18728112
>I thought soy was made from fish
srsly?

[Anonymous No.18728128]

>>18728118
yes, always thought was anchovies, soybean, salt, but checked and is something else.

[Anonymous No.18728133]

>>18728118
generically in English is simply ‘fish sauce’ but thought there was another name. not knowledgeable about Asian cuisine.

[Anonymous No.18728242]

>>18728112
I just work here

[Anonymous No.18728247]

>>18728022
no. The tortillas were a substitute. It's kinda lame with them in there. Just wanted to see what would happen. Rice is better by far

[Anonymous No.18728252]

>>18727372
good call. I would try them but I don't think I'll be cooking anymore.

[Anonymous No.18728456]

>>18713960
Clam Chowder
Tomato Basil
Hot & Sour Soup
Minestrone Soup
Warm Pussy

[Anonymous No.18728827]

>>18713960
Pea soup, thick and creamy with sausage.

[Anonymous No.18728861]

>>18713960
Me? For me? My favorite soup? Well, for me, if you asked me what my favorite soup is, I’d say that my favorite soup, for me, is minestrone soup. Or lobster bisque.