Soup thread

[Anonymous No.5114473]

Soup /ck/

Seriously though, I want to make some soup, and freeze/refrigerate some for lunches to take to work, as I typically just end up getting soup for lunch anyway.

I'm probably looking to make one or two soups a week, freeze most of it, and just take it all week, mixing it up as to which ones I take. Only problem is that I don't really have a ton of experience making soups, and the one time I attempted to make my own chicken noodle it came out really bland. Not a ton of restrictions on what I'm looking for, though I'd prefer to avoid chowders or soups that have a lot of potato in it.

Can I get some recipes of your favorite soups to make, advice, or anything else that will be helpful? Pic is what I'd like to avoid having to take.

[Anonymous No.5114475]

>>5114473
Just how young is he in that pic.

[Anonymous No.5114476]

>>5114475
I'm guessing maybe 22.

[Anonymous No.5114479]

>>5114476
Really? He looks like a teen there.

[Anonymous No.5114484]

>>5114479
He's always looked pretty young. Though, I did once post that image in a thread he was posting in, and he mentioned how young he looked in the image, so maybe he was quite a bit younger.

Anyway, we're pretty far off topic already. Still hoping for some anons favorite soups recipes.

[Anonymous No.5114486]

>>5114475
I like lil'moot's old lady earring.

if you season your soup toward the end of the cooking time they will be more flavorful.

I love onion soup. you can make it, freeze it and when you want to eat it, thaw and put under the broiler with the bread and the cheese
http://www.gastongazette.com/lifestyles/food/onion-soup-gratinee-from-the-late-great-julia-child-1.79780?page=0

[Anonymous No.5114488]

>>5114486
It's actually the knob on the cupboard behind him, but yeah, it looks like an earring.

Thanks for the link!

[Anonymous No.5114514]

>>5114479
>>5114484
Turns out the picture was taken in 07, so moot is probably 18/19, as he was born in '88.

[Anonymous No.5114533]

Beef bones, preferably split, 1kg/2¼lbs
Water, 2 litres/quarts
Tallow, 8tbsp
>alternately, butter or oil works just as well
Flour. 8tbsp
Peppercorn, fresh-ground, 1tbsp
Garlic, pasted, pounded or superfine minced, 3 cloves
Laurels, 2 dry or fresh
Beef, any stewing cut (shoulder, boneless shin with fascia removed etc), cut into 3cm/1in cubes, 400g/1lb
Tenderiser powder, as needed
Oil, as necessary
Potatoes, any yellow-fleshed variety, cut into 3cm/1in cubes
>use a measuring cup as potato weights might vary; you will need 1 cup of packed cubes of potato
Carrot, cut into 3cm/1in lengths, 1 large
Pearl onions, peeled, a half cup or so
>frozen is fine
Salt, to taste
Peas, a half cup or so
>frozen is fine
Parsley, fresh minced, a handful of leaves

[Anonymous No.5114536]

>>5114533
Place bones in a stock pot.
>roast them in the oven first, if you want; doesn't really matter a hell of a whole lot, though
Pour water over.
Bring to the boil, then reduce heat to maintain a gentle simmer.
Simmer, skimming scum from time to time as it forms, until liquid is reduced by half.
Lid the pot and off the heat.
When the pot is cool enough to tough, remove the lid and discard the bones.
Strain the stock through fine mesh or muslin and store in the fridge overnight.
Remove the fat layer that has solidified on top; this is tallow.
Measure tallow and add any necessary oil or butter to equal 8tbsp, if you have to; place into a sauté pan.
Add flour.
Set to high heat and stir continuously with a wooden cooking utensil until flour mixture is just a little lighter than the colour of milk chocolate, then off the heat.
Stir in the peppercorn, the garlic and the laurels and set aside.
Dust beef cubes with tenderiser until well covered on all sides then leave for 30 minutes.
Add just enough oil to coat the bottom of the stock pot and set the pot to high heat.
Add the beef and cook, turning each piece at even intervals until coloured, but not cooked through.
>you might have to do this in batches so as to not overcrowd your pot.
Remove the beef and add the refrigerated stock.
Scrape up any stuck-on goodness and bring to the boil.
Lower the heat to maintain a gentle simmer then add the flour paste, stirring until it is completely dissolved.
Re-add the beef and add, also, the potatoes.
Simmer until the potatoes are about half cooked, then add the carrots.
Simmer until the carrots are about half cooked then add the onions.
Simmer until the onions are about half cooked then salt to taste.
Off the heat and stir in the peas and parsley and cover the pot.
Allow to sit until the pot is cool enough to handle then package up your beef stew as four portions of equal size.

[Anonymous No.5114551]

>>5114533
>>5114536
Thanks! This is a bit involved, and I'll have to find beef bones, but I'll try this in the near future.

[Anonymous No.5114555]

>>5114551
Do you live in a city, a suburb or East Bumblefuck?

[Anonymous No.5114560]

>>5114555
Small town. No butchers in the area. I do know there's a good one probably 30 minutes from where I'm at where some of my friends who live get their meat, but I typically shop at Kroger.

[Anonymous No.5114568]

>>5114560
Wow, that sentence got fucked.

I do know where there's a good one, probably 30 minutes from me. My friends get their meat from there and always talk about how good it is.

[Anonymous No.5114604]

>>5114560
Then go for the more rubbish option: store-bought beef broth/stock. It won't have the same mouthfeel as homemade nor the same flavour, but if that's all you can get, that's all you can get.
Omit the water and bones and swap out the tallow wholesale for butter or oil and that's all there is to it.
Can you get stockfish and do you like seafood? If so, fiskeboller suppe is a favourite of mine, too. You can make fishballs yourself pretty easily from any white-fleshed fish, milk, water and flour. Even tinned fish is fine here. Would you be interested in a recipe? Making the fishballs might be a bit involved for you, but the soup itself is simple.

[Anonymous No.5114610]

>>5114604
Yeah, I'll swap it out for broth/butter. Thanks.

I live in Washington, so while salmon is the major fish we have, I do have access to lots of sea food, and I do enjoy it. I'd love a fishball recipe.

[Anonymous No.5114619]

>>5114610
And can you get stockfish? You know? The dried out fishes used for making stock? Cuz without that, there's little point to giving the fishball recipe unless you want to make fried fishballs, which is not at all a soup.

[Anonymous No.5114628]

>>5114619
To be completely honest, I've never heard of stockfish. I'm sure I can get some though, there has to be somewhere around here that carries it. This is Washington after all.

[Anonymous No.5114658]

>>5114628
Basic fishball recipe:

Fish, cooked, 300g/⅔ lb
>tinned is fine; try lump crab meat!
Butter, 60g/half stick/2oz
Flour, half cup, packed
Dill, fresh-minced, a handful
Milk, 120ml/half cup
Fish stock, 120ml/half cup
>recipe follows
Salt, to taste
Egg, 50g/1 large
>traditionally, it's two egg whites, but I hate waste so I just use a single whole egg; makes them slightly yellow, though
Water, to boil

Blitz the fish smooth in the blender or food processor and set aside.
Cook the flour and butter together over low heat until well mixed.
Off the heat and stir in the dill, the liquids, the blitzed fish and salt to taste.
Whip the paste until cool enough to handle then stir in the egg.
Bring water to the boil.
Make quenelles or balls of the paste and drop them into the water until cooked completely through.
Drain.

Fish stock recipe:
Water, 600ml/2½cups
Stockfish, a handful or two

Bring water to the boil.
Pour over stockfish.
Stir.
Allow to sit until cool.
Strain.
That's it.

Soup recipe:
Butter, 4tbsp
Flour, 4tbsp
Milk, 500ml/2 cups
Fish stock, yield from above
Fishballs, half the yield from above
>flour, eggwash and bread the rest for a snack
Potato, yellow flesh variety, cut into 3cm/1in cubes, 1 cup
Onion, 1 large
Salt, to taste
Dill, fresh-minced, a handful

Cook butter and flour together into smooth paste.
Stir in cold liquids to dissolve paste.
Bring to the boil, then lower heat to maintain gentle simmer.
Add fishballs and potato.
Cook until potato is about halfway done; meanwhile, cut onion into 3cm/1in cubes.
Add onions.
Cook until onions are nearly done, then salt to taste and off the heat.
Stir in the dill and cover the pot to infuse with dilly goodness.
Cool then package into four portions.

[Anonymous No.5114666]

>>5114658
Thank you! I really do appreciate you taking the time to post these.

I'm going to head out to take care of a few chores, and I'll stop at a couple stores to look for stockfish.

[Anonymous No.5115308]

Would still love to have more recipes if anyone wants to share.

[Anonymous No.5115321]

>>5114514
I knew it.

[Anonymous No.5115334]

French canadian pea and ham soup.
1 onion, chopped
2 carrots, chopped
1 lb split yellow peas
1 smoked ham hock
Herbs, s&p

Soften onion and carrot in olive oil
Add hock and peas
Add 10 cups water, 1 tsp salt, pepper
Add bay leaf, thyme savory
Simmer unitl peas are done
Remove hock
Blend soup until slightly chunky
Shred meat from hock and return to soup
Salt and pepper to tase

[Anonymous No.5115339]

Why is m00t so kawaii?

[Anonymous No.5115342]

>>5115339
He has a dorky cuteness about him or something, I don't even know.

[Anonymous No.5115344]

>>5115334
Thanks.

I'm saving all these, I really appreciate it /ck/.

Also, I wasn't able to find "stockfish" at the safeway or kroger I went to.

>>5115339
He has to be. He wants to be the little girl after all.

[Anonymous No.5115366]

>>5115344
Any Asian grocers near you?

[Anonymous No.5115371]

>>5115366
Not in this town, but the next town over yeah. I'll check out there tomorrow. Does it maybe go by any other names?

[Anonymous No.5115381]

>>5115371
Just look for bins of tiny dried fishes. Or dried prawn shells. What it will be called will vary according to what ethnic/linguistic group the store caters and I can't be arsed to list off all the possibilities. Just ask someone for dried fish for soup or look around for them. They'll often be in bulk bins in or near the refrigerated section or they'll be in plastic bags of 100g each somewhere.

[Anonymous No.5115386]

>>5115381
Will do. Thanks.

[Anonymous No.5115748]

I'm looking for new ways to prepare Ramen, does anyone have any ideas?

[Anonymous No.5115753]

>>5115748
Spend the extra two dollars to get legit kimchi ramyun son.

[OP here No.5115754]

>>5115748
>>5115748
I got you bro.

[Anonymous No.5115780]

>>5115753
>2014
>still not buying this