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 Post subject: Re: Soup Weather
PostPosted: Sun Jan 17, 2010 11:19 am 
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Joined: Fri Dec 19, 2008 9:52 am
Posts: 1140
Location: Kansas City
Nancy, how did the white bean bisque turn out? Can I puree it in a blender? I don't have an immersion blender.
Fitzie


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 Post subject: Re: Soup Weather
PostPosted: Mon Jan 18, 2010 3:22 pm 
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Joined: Tue Jan 06, 2009 3:54 pm
Posts: 1165
Location: New York
Quote:
MiGirl wrote:
Nancy, how did the white bean bisque turn out? Can I puree it in a blender? I don't have an immersion blender.
Fitzie

I didn't make it. Got a dinner invite so off we went. ;) But I do plan to make it this week and will let you know how it turns out.
Nancy


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 Post subject: Re: Soup Weather
PostPosted: Tue Jan 26, 2010 3:06 pm 
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
Goulash soup this week. Pretty good (can you mess up soup?). I used a paprika paste that I found in the newly added Turkish section of the local grocery store (we have lots of Turkish people here). It is very nice and somehow tastes redder than powdered. I also added some smoked paprika. What they also had in this section is shelf stable filo dough. Has anyone heard of this?

Mary

PS please notice my new avatar that just about had me ripping my hair out.


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 Post subject: Re: Soup Weather
PostPosted: Wed Jan 27, 2010 1:45 am 
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5280
Location: Portland, OR
Mary,

Turkish red pepper paste is a wonderful thing. It's a pantry staple for me, I just wish it would come in smaller jars.

I've never seen shelf-stable filo. Filo is just flour and water though, so it's theoretically possible.

P.S. Nice avatar!

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 Post subject: Re: Soup Weather
PostPosted: Wed Jan 27, 2010 3:04 am 
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
This comes in a tube so it keeps quite well. What do you use it for? I have just been replacing it for paprika.

Mary


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 Post subject: Re: Soup Weather
PostPosted: Wed Jan 27, 2010 6:44 am 
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Joined: Tue Feb 10, 2009 9:18 am
Posts: 733
Location: Michigan
Great Avatar Mary. You're hair looks like it survived the procedure.
Tell us about Goulash soup.

Laurie

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 Post subject: Re: Soup Weather
PostPosted: Wed Jan 27, 2010 6:55 am 
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
A very easy soup. Beef, water or stock, paprika, onions,tomatoes, garlic, marjoram, caraway seed, lemon peel and potatoes. I usually use a mix of sharp and smoked paprika (and now the paprika cream). I also adapted it to the pressure cooker. I cook up the onion and garlic and then dump everything else in and cook at high pressure for 10 or 15 minutes. I also stick a couple veal bones in there when I remember to ask for them. It is a very wintery soup. It is my go to food at ski resorts.

Mary

PS Actually I have tons of hair so it take tons of avatars before a significant amount was ripped out.


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 Post subject: Re: Soup Weather
PostPosted: Wed Jan 27, 2010 6:16 pm 
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Joined: Tue Feb 10, 2009 9:18 am
Posts: 733
Location: Michigan
Sounds good thanks!

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 Post subject: Re: Soup Weather
PostPosted: Mon Feb 01, 2010 2:04 pm 
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Joined: Tue Jan 06, 2009 3:54 pm
Posts: 1165
Location: New York
Adam @ Amateur Gourmet posted recipes for a soup cookoff he held and this weekend I tried the #1 which is Veselka's Cabbagge Soup. All I can say is
A.W.E.S.O.M.E.
D.E.L.I.C.I.O.U.S.
Mouth smacking good.
:D

And here it is!

Veselka's Cabbage Soup
My favorite soup (and recipe) is from Veselka, a Ukranian restauarant in NYC! It is tangy, meaty, flavorful and better than any cabbage soup you could imagine- it's all about the sauerkraut and pork butt! Yum!

1 pound pork butt, cut into small cubes
2 quarts chicken stock
2 cups water
3 allspice berries (I had no ab's so I subbed juniper berries/cloves/nutmeg)
3 bay leaves
1 tablespoon dried marjoram or oregano
1 cup sauerkraut, plus around 4 tablespoons juice (I used 1 15 oz jar from WF)
1 large potato, peeled and diced
2 carrots, minced
3 stalks celery, minced
1 small onion, diced
2 cups fresh cabbage, shredded thin

(1) Place the pork in a medium stockpot with the chicken stock, water, allspice, bay leaves, and marjoram. Bring to a boil and then simmer on low heat for about 2 hours. Remove the pork and set aside on a plate to cool. Skim fat from stock, leaving a few “eyes” of fat for flavor. Add sauerkraut and simmer for 20 minutes. (2) Add potato and simmer for 5 minutes. (3) Add the carrots, celery, onion, and cabbage and simmer for 20 minutes. Add the pork and simmer for 10 more minutes. Season with salt and pepper. Add sauerkraut juice. Serves 6 to 8.


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 Post subject: Re: Soup Weather
PostPosted: Mon Feb 01, 2010 5:06 pm 
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Joined: Mon Dec 22, 2008 11:01 am
Posts: 1287
Location: Denver
Nancy
Thanks for posting the cabbage soup recipe....it is reminiscent of a soup my mother used to make and I had forgotten completely.
ilene

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