fluffhead77 Posted August 20, 2012 Report Share Posted August 20, 2012 Starting to cool down out there and fall is perfect time for soup. I made a fairly tasty borscht the other day and thought you folks might have some input on some new soups you've tried or made lately. 2 quarts beef stock3 tablespoons butter1 cup cabbage, finely chopped1 cup potatoes, diced1/2 cup carrots, diced1 stalk celery, minced1 onion, chopped1 1/2 cups canned tomatoes1/2 cup juice (from can of beets)1 cup cooked or canned beets, diced1 teaspoon vinegarchopped dill or parsley (for garnishing)sour creamIn a large heavy pan, melt butter and lightly sauté cabbage, potatoes, carrots, celery and onion for approximately 5 minutes. Add beef stock.Blend canned tomatoes or press through a sieve until fine. Add pureed tomatoes and beet juice to stock. Cover and simmer over low heat until vegetables are firmly tender but not soft.At this point, add the chopped beets and vinegar. Season well with salt and pepper and remove from heat before the beets begin to lose their color.Serve with a dollop of sour cream and a sprinkling of dill or parsley over each bowl.** Note - I added a lb of fresh italian sausage, but it wasn't necessary. Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted November 20, 2012 Report Share Posted November 20, 2012 Link to comment Share on other sites More sharing options...
fluffhead77 Posted November 24, 2012 Author Report Share Posted November 24, 2012 That fella was just glad to be out of your pants, Dave Link to comment Share on other sites More sharing options...
Guest Low Roller Posted November 25, 2012 Report Share Posted November 25, 2012 The soup to make is a nice Malaysian laksa. First off you must prepare the paste. This consists of chilies, garlic, ginger, tumeric, shrimp paste, pepper, and some tamarind. Process it all together, and let it set in the fridge for a day or so. Day 2. In a pot put in a small amount of oil (peanut oil or vegetable). Once the oil heats up put in a healthy spoonful of your paste and let it fry up a bit. Open up those flavours! Once you start seeing some browning you add a ladelfull of your favorite broth. Don't tell me you're a kitchen virgin and don't have some homemade broth kicking it in your freezer waiting for your orders. Let the broth dissolve the paste by stirring it. Add more broth to fill up 3/4 of the pot. Let those flavours blend. Bring to heat. Don't boil biatch! Add about 1/2 can of coconut milk. Mix, let it set, and taste. Add more coconut milk if you think it needs some. If the milk flavour is overpowering, then you can dilute it down with more broth. Basically keep mixing until you reach that epic perfect balance of flavours. (You'll know when you get there). In another pot boil some vermicelli noodle. Throw in some shrimps as well. Drain and set aside. Take some chicken breasts and cube it up. Roll dem pieces in some tumeric/salt/pepper and/or curry paste. Fry that up in a pan of seering oil. Want more cholesterol? Throw an egg in there and fry that shit up too! Take a rice bowl, chuck in some vermicelli noodle, curried chicken cubes, shrimp, diced green onions, fried egg, and pour that broth over the whole thing. Link to comment Share on other sites More sharing options...
Im going home Donny Posted January 28, 2013 Report Share Posted January 28, 2013 mmm soups..thanks for sharing fellas. Link to comment Share on other sites More sharing options...
fluffhead77 Posted September 23, 2013 Author Report Share Posted September 23, 2013 Made a real tasty cauliflower and cheese soup yesterday, somewhat freestyled. 1/2 cup butter1 onion, diced2 small carrots, diced2 stalks celery, diced1 TBLsp hot pepper flakes2 big pinches of salt2 TBLsp oregano1 head cauliflower4 cups chicken stockabout 1.5 cups milk4 cups shredded old cheddar and Mo'Jack cheese, mixed. big handful of finely chopped dill and parsley- Melt butter until medium brown in dutch oven on medium heat. - Sauté onion, carrot, celery until soft and onion is translucent.- Add cauliflower, oregano, hot pepper flakes. Cook until cauliflower starts to brown on outside.- Add stock and milk. - Bring to a boil, reduce heat and cover. Stir occasionally. - Cook until Cauliflower is extremely tender. Remove from heat and puree. - add shredded cheese in small handfuls, stirring after each one. Add chopped herbs.- Adjust seasoning. Serve with sliced baguette, a few drops of truffle oil and Football on TV. Link to comment Share on other sites More sharing options...
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