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Kathy's Pete
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Post subject: Re: Soup Weather  Posted: Fri Dec 18, 2009 5:38 am |
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Joined: Fri Dec 19, 2008 8:10 pm
Posts: 1060
Location: PA
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marygott
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Post subject: Re: Soup Weather Posted: Mon Dec 21, 2009 4:14 pm |
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
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Soup of the week: Thai hot and sour with some dumplings made by some Chinese woman that I scored for a hefty amount of cash but my, oh, my were they good.
Mary
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TheFuzzy
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Post subject: Re: Soup Weather Posted: Tue Dec 22, 2009 12:43 am |
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5280
Location: Portland, OR
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Mary,
Sounds really good. What was in the dumplings?
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The Fuzzy Chef
Serious Chef iz Serious!
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marygott
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Post subject: Re: Soup Weather Posted: Tue Dec 22, 2009 1:41 am |
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
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They were vegetarian, all very finely chopped so I am not sure what. I have some pork ones in my freezer. A Chinese woman makes them for this little bakery/cafe/store that a Korean- American woman her runs out of an industrial building. She does excellent lunches and it is doing pretty well. I went for lunch the day and noticed it was kind of like Cheers for middle aged ex-pat women.
Mary
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marygott
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Post subject: Re: Soup Weather Posted: Fri Jan 15, 2010 2:09 am |
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
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This weeks soup: Moroccan carrot with falafel on pita breads. It was O.K. but I made something similar a while ago and haven't been able to find the recipe I thought it was a Cooking Light recipe be couldn't find it. THAT was the one I wanted.
Mary
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BeckyH
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Post subject: Re: Soup Weather Posted: Fri Jan 15, 2010 1:05 pm |
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Joined: Tue Feb 03, 2009 5:03 pm
Posts: 1149
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Last night I made cream of mushroom. Very yummy. Shrooms and an onion sweated in a splash of white wine, simmered in chicken stock with one medium spud thrown in for starch. Buzzed in the blender and soupcon of cream. Adjusted seasonings to taste.
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auntcy1
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Post subject: Re: Soup Weather Posted: Fri Jan 15, 2010 1:23 pm |
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Joined: Tue Jan 06, 2009 3:54 pm
Posts: 1165
Location: New York
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Tonight is White Bean Bisque with Garlic Chips, from a blog I just discovered, French Revolution Food. She also writes for Serious Eats and posted a recipe for Boeuf Aux Carotes (Beef Short Ribs Braised with Carrots) on SE today. It looks amazing, and lo and behold, SR's are on sale $2.99/lb so I'm making that tomorrow. DH is thrilled, to say the least 
Nancy
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Amy
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Post subject: Re: Soup Weather Posted: Sat Jan 16, 2010 11:25 am |
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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I just started making soups in my new VitaMix  . Anyone have advise? My first attempt turned out too thick and too aerated...I know those sound mutually exclusive, but that's the best way I can describe it.
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fitzie
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Post subject: Re: Soup Weather Posted: Sat Jan 16, 2010 1:58 pm |
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Joined: Fri Dec 19, 2008 9:52 am
Posts: 1140
Location: Kansas City
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Nancy, thanks for the heads up on the web sight. Bisque sounds delicious. I love beans and garlic - marriage made in heaven.
Fitzie
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MiGirl
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Post subject: Re: Soup Weather Posted: Sun Jan 17, 2010 9:33 am |
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Joined: Tue Feb 10, 2009 9:18 am
Posts: 733
Location: Michigan
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Amy wrote: I just started making soups in my new VitaMix . Anyone have advise? My first attempt turned out too thick and too aerated...I know those sound mutually exclusive, but that's the best way I can describe it. I took a fresh raw foods class a couple years ago and they use the VitaMix for almost everything. That was my complaint with the VitaMix. Once things were pureed enough, they were to aerated, crating a texture issue for me. I don't know if thinning the mixture/soup with stock would knock down some of the air and loosen it too, but it would sure be worth a try. Laurie
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