Spinoff: Favorite soup?

[Anonymous]

What is your favorite soup to make?

[Anonymous]

Mine is a vegetarian “chicken” noodle soup - I loosely follow a non-vegetarian recipe but use cubes of baked tofu instead of chicken and “no chicken” veggie broth instead of chicken broth. I use onions, carrots, celery, and other root vegetables that I have on hand (e.g., parsnips, turnips, sun chokes, watermelon radish, celery root), and add parsley and lemon juice at the end to brighten the flavor.

[Anonymous]

There are no soups I don’t like.

But my current favorites are
- a simple large white bean in broth with a spoonful of pesto and fresh Parmesan on top
- a lentil-sweet potato-lemon-spinach soup from Tuesday Nights Mediterranean
- a coconut red lentil butternut squash recipe from Melissa Clark’s Dinner book

[Anonymous]

My favorite is a good old chicken soup. I load mine up with fresh ginger, a bit of rice wine, star anise, and a cinnamon stick. Nothing's better to bust a cold.

I'm also a big fan of caldo verde, a Portuguese soup with linguica sausage, kale, and potatoes. I usually sub kielbasa for the linguica, which is easier to find. Simple, hearty, and delicious.

Recipe from Serious Eats: https://www.seriouseats.com/caldo-verde-portuguese-potato-kale-soup-recipe

[Anonymous]

Brunswick stew

[Anonymous]

Anonymous wrote:Brunswick stew

Do you use chicken, pork, or squirrel?

[Anonymous]

Marcella Hazan's chickpea and tomato soup w/pasta

Zuppa Toscana

Almost any bean based soup (including pea and lentil)

Now I want soup.

[Anonymous]

Pho.

[Anonymous]

Taiwanese beef noodle soup. Look it up. So hearty and satisfying on a cold day.

[Anonymous]

Gumbo

[Anonymous]

Borscht (beets, beef, served hot)

Chinese restaurant hot & sour soup

Corn chowder

[Anonymous]

Anonymous wrote:Taiwanese beef noodle soup. Look it up. So hearty and satisfying on a cold day.

yes yes yes

caldo verde
harira
gazpacho

[Anonymous]

We like a riff on italian wedding soup.

In a large dutch oven, brown TJs frozen turkey meatballs a bit, add diced onion and garlic and saute for a few more minutes, add sliced celery and carrots and saute a few more minutes. Add 4c chicken broth, 2c water, 1/4-1/2t crushed red pepper, drained can of cannellini beans, bunches of fresh spinach or kale. Simmer 20ish min. Add a few handfuls of small pasta and simmer 10ish min until pasta is cooked. Wisk an egg with couple T of grated parm cheese and slowly wisk into soup. Squeeze in 1/2 or up to 1 lemon and salt to taste.

[Anonymous]

I love onion soup, split pea w/ pieces of ham.
Rao’s has great soup for canned.

[Anonymous]

A stripped down version of yukgaejang—no vegetables—with rice cakes.