/ck/ - Food & Cooking

[Anonymous No.4181000]

Nothing beats delicious home made soup.

ITT: Post your delicious soups and share your recipes.

[Anonymous No.4181015]

>>4181000
Looks like shit.

>reheating
>noodles turn to mush

Should have left them out, man.

[Anonymous No.4181013]

can I come to your house, OP?

I'm starving and had a shitty day :( that looks delicious

[Anonymous No.4181017]

>>4181000

>vegetables

you serious

[Anonymous No.4181021]

>>4181015

B-but I just made it

[Anonymous No.4181029]

>>4181021
Looks like shit man. When you freeze it and reheat it in a month and then leave it in the fridge and reheat it again the noodles will turn to mush. Looks like shit.

I bet it is mushy right now. Fuck man, what the fuck. I would have done SO much better.

Should have left them out, man.

[Anonymous No.4181031]

>>4181021
Don't listen to those trolls, op. I would devour your soup. That is, if that's homemade broth.

[Anonymous No.4181036]

>>4181029

i like to make my soups a good month in advance so that after a month its like, oh yeah, i already made soup, nice.

[Anonymous No.4181054]

>>4181015
Excluding the first part of this post, I agree. I learned this lesson the hard way. Make the noodles separately and then serve them with the soup. Keep the noodles in the soup like that and they get softer as time goes on.

This principle applies to pretty much any kind of soup/carbohydrate combo (e.g. gumbo and rice). The carbs will inevitably dissolve into the liquid.

[Anonymous No.4181052]

>>4181000
I was going to make this thread today but I ate all of the soup I made after work already.

>Vegetable Broth
>Whole Milk
>A fuckton of Garlic (fuckton is a valid measurement, fuck you)
>Two Potatos
>3 stalks of Celery
>1/2 Yellow Onion
>Splash of Sriracha

It's all I thought about while I was at work today.

[Anonymous No.4181064]

>>4181054
Then how come progresso soup isn't like that?

[Anonymous No.4181073]

I made beef stew today and took pictures. I started to take the pictures after making the roux, my apologies, but the roux was a typical dark roux but spiked with crisp-fried shallots, crisp-fried garlic and black peppercorn, all ground into powder before mixing into the roux.
I like doing this because it allows the spices to distribute quite evenly throughout the stew.
As I had an African yam left over from before the holidays, I thought it best to use that instead of potatoes in my stew.
Anyway: shall I post a picture?

[Anonymous No.4181077]

>>4181073
yes please.

[Anonymous No.4181087]

>>4181064
Hell if I know! But heed my advice...

[Anonymous No.4181099]

> some combo of spicy tinned tomatoes or broth and water
> meat or beans or rice
> cheap veggies like cabbage, carrots, mushrooms, onions
> anything that needs to be used up
> spices like dill, celery seeds, cayenne pepper, taco seasoning on hand

I could use a new bean soup recipe. Maybe one that would go well with spinach and bacon? Or just a bean/bacon recipe that isnt too calorie dense in the end. I like soups because they're low cal, generally.

[Anonymous No.4181106]

>>4181077
Keedoke. Gimme a sec to grab the card from the camera and nab the pics to upload. Polite sage until then with a picture of a soup I made a while back: tonkotsu komemen with boiled egg, scallion greens and sweet-grilled pork (chopped).

[Anonymous No.4181107]

>>4181077
>>4181106
Derp. Forgot to sage. Anyway, getting the camera!

[Anonymous No.4181136]

>>4181077
>>4181106
>>4181107
Here it is.
Store-bought beef-broth, I'm afraid, but short of that, completely homemade.
Should I take a picture of a bowl of stew with the beef more clearly visible?

[Anonymous No.4181263]

Bratwurst, Potato, And Cabbage Soup(allrecipes)
16 ounces bratwurst, casings removed
2 potatoes, peeled and cubed
1 onion, chopped
2 cups water
1 medium head cabbage, chopped
3 cups milk, divided
3 tablespoons all-purpose flour
4 ounces Swiss cheese, diced
In a large skillet over medium high heat, saute the sausage for 10 minutes, or until browned and crumbled. Drain well and discard the fat. In a large pot over high heat, combine the browned sausage, potatoes, onion and water. Bring to a boil, reduce heat to low and simmer for 20 minutes. Add the cabbage, return to a boil, reduce heat and simmer for another 20 minutes. Add 2 1/2 cups of the milk and heat slowly to just under a boil. (Note: Don't try to do this too fast, or the milk will burn on the bottom of the pot.) In a separate small bowl, mix the flour with the remaining milk, and add to the pot slowly, stirring constantly, so that the flour does not clump. (Note: Make sure you get out all the lumps because they will not cook out on their own.) When the mixture in the pot thickens, add the cheese and stir off and on until the cheese has melted.

[Anonymous No.4181265]

>>4181106

those eggs are so overcooked!

[Anonymous No.4181270]

I dunno about you guys, but I'm not a huge fan of brothy or noodle soups. I love a good, thick puree or cream soup, or a good chowder.
I think I really just like something that's good for dipping toast in.

[Anonymous No.4181271]

>>4181017

What is wrong with you?

[Anonymous No.4181282]

>>4181270
Same here
Bratwurst, Potato, And Cabbage Soup(allrecipes)
16 ounces bratwurst, casings removed
2 potatoes, peeled and cubed
1 onion, chopped
2 cups water
1 medium head cabbage, chopped
3 cups milk, divided
3 tablespoons all-purpose flour
4 ounces Swiss cheese, diced
In a large skillet over medium high heat, saute the sausage for 10 minutes, or until browned and crumbled. Drain well and discard the fat. In a large pot over high heat, combine the browned sausage, potatoes, onion and water. Bring to a boil, reduce heat to low and simmer for 20 minutes. Add the cabbage, return to a boil, reduce heat and simmer for another 20 minutes. Add 2 1/2 cups of the milk and heat slowly to just under a boil. (Note: Don't try to do this too fast, or the milk will burn on the bottom of the pot.) In a separate small bowl, mix the flour with the remaining milk, and add to the pot slowly, stirring constantly, so that the flour does not clump. (Note: Make sure you get out all the lumps because they will not cook out on their own.) When the mixture in the pot thickens, add the cheese and stir off and on until the cheese has melted.

[Anonymous No.4181294]

>>4181282
Family recipe for corn chowder:
Cook a few slices bacon; set aside. Fry a chopped onion in the grease. In another pot boil a chopped potato in enough water to cover. Add onion, 1 can(or equivalent) corn, 1 can(or equivalent)cream style corn, and milk(or evaporated milk or 1/2 and 1/2 for a richer soup) to taste. Season with salt and pepper and sprinkle with your bacon before eating.

[Anonymous No.4181342]

>>4181294
Also- congee and cream of pumpkin are great too.