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Mon Feb 4, 2013, 05:57 AM

It's National Homemade Soup Day



It will be chicken noodle for us.

17 replies, 1546 views

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Arrow 17 replies Author Time Post
Reply It's National Homemade Soup Day (Original post)
Sherman A1 Feb 2013 OP
Callalily Feb 2013 #1
In_The_Wind Feb 2013 #2
davsand Feb 2013 #3
RebelOne Feb 2013 #4
davsand Feb 2013 #5
MiddleFingerMom Feb 2013 #10
RebelOne Feb 2013 #13
RebelOne Feb 2013 #14
MiddleFingerMom Feb 2013 #15
whistler162 Feb 2013 #6
Sherman A1 Feb 2013 #8
ohiosmith Feb 2013 #7
Sherman A1 Feb 2013 #9
MiddleFingerMom Feb 2013 #11
Sherman A1 Feb 2013 #12
sheshe2 Feb 2013 #16
femmocrat Feb 2013 #17

Response to Sherman A1 (Original post)

Mon Feb 4, 2013, 07:28 AM

1. Vegan chili here! YUM!

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Response to Sherman A1 (Original post)

Mon Feb 4, 2013, 10:00 AM

2. no soup for me today

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Response to Sherman A1 (Original post)

Mon Feb 4, 2013, 12:07 PM

3. Potato Leek

Creamy steamy goodness in a bowl!



Laura

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Response to davsand (Reply #3)

Mon Feb 4, 2013, 02:24 PM

4. Love it. Post a receipe please. n/t

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Response to RebelOne (Reply #4)

Mon Feb 4, 2013, 03:09 PM

5. Wow, I haven't used an actual recipe in years!

I think the origins of this were from Molly Katzen's Enchanted Broccoli Forest cookbook about 25 years ago! If you are the sort of cook that needs an exact recipe, I'd suggest that one. If you wing it like I do on stuff like this, here ya go:

Three or four good sized leeks--white parts and just the tender green parts sliced fairly thin.
One Medium onion diced up

Saute those two ingredients off in some butter or olive oil in the bottom of your soup pot. I like to use butter for the flavor, but olive oil works too. Don't brown them--just soften them up.

Cube up (so they'll cook quicker) Three or four fist sized potatoes (Peeled or not as you choose. Scrubbed if you don't peel!) Add those to your soup pot.

If you want to you can add a couple of diced carrots--as you choose. Celery is good in this too if you like the flavor. You can dice up a couple of stalks of that if you want to throw those in too.

Cover with broth or even plain water. I've used both, and I like the flavor added by chicken broth--but it is easy enough to go straight veggie if you choose to... Add salt, pepper, and any other spices that make sense to you that day.

Cover and simmer until it is all cooked soft. Keep an eye on it so it doesn't boil dry--you want a bit of broth left when it is cooked so it will be easier to blend. Add water if you need to. When you judge that it is all cooked enough, dump it in a blender or a food processor or get out your hand blender and puree the whole thing down till it is smooth. Leave the puree in your soup pot (or put it back in if you used a blender/food processor) Add cream/milk/half and half or even plain soy/almond milk to the puree and warm back up to serving temp. Adjust spice if you feel a need to--check for salt at this point...

I love to throw in stuff like parsley or chives or any other green herb that isn't terribly strong--you don't want to overpower anything with those herbs--you just need to add some basic interest with them... I've been known to grate some cheese over the top for a change in flavor--it really is all in how you want it to taste!

Sorry--probably not the most inspiring recipe you'll see but this is a very basic soup and it is very forgiving. As long as your flavors are good and you are careful not to over add milk/or any other dairy product you are not gonna screw this up.

Happy eating!


Laura

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Response to davsand (Reply #5)

Mon Feb 4, 2013, 06:45 PM

10. If you want to fancy it up without any extra effort, simply call it what the French call it...

.
.
.
... vicchysoise.
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Some claim it has to be eaten chilled -- it's too earthy for me like that. I'm pretty sure no less an
amateur than Julia Child said you can eat it chilled, tepid or hot -- all according to how you like it
(my preference is hot).
.
.
.
Pronunciation is VISH-ee-swah. Some insist that it's VISH-ee-swahz, but those are the folks who like to
show off by saying en-DEEV instead of the now-commonly accepted EN-dive. These are old-fashioned
pronunciations that have been changed by general usage as time has gone by.
.
.
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A little parsley or chives MIGHT be good, but I used to really be into soup-making and this was one of the
simplest, yet most elegant soups in my repertoire with simply the basic ingredients of leeks, onions, potatoes,
broth and cream (the last right before serving). Delicious and velvety-smooth.
.
The only think I could think to add would be some freshly-ground black pepper at the table.
.
.
.

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Response to MiddleFingerMom (Reply #10)

Mon Feb 4, 2013, 07:27 PM

13. Oh, definitely black pepper, my favorite spice.n/t

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Response to davsand (Reply #5)

Mon Feb 4, 2013, 07:32 PM

14. Thanks, I will definitely try this with your guidelines.

I love potato soup. My mother would always make it, but I was just a kid and never got her recipe. So, I usually buy canned or frozen soup.

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Response to RebelOne (Reply #14)

Mon Feb 4, 2013, 07:50 PM

15. Home-made Potato/Potato-Leek/Vicchysoise soups are THE best examples...

.
.
.
... of how much BETTER home-made soups are than ANYTHING you can buy
canned, dried or frozen.
.
The ONLY exceptions I can think of might be soup you can buy from some
of the gourmet "to-go" shops ("Feast" on Speedway is an example here in
Tucson -- I HIGHLY recommend getting take-out food there. The owner/chef
used to be the chef at a couple of the best restaurants here in town --"Dish",
I believe, being one of them -- and is a nice, "regular" guy who won't make
you feel like one of the great unwashed).
.
.
.
Chicken noodle soup is another great showcase example.
.
The only thing that I personally think is better than any homemade style that
I've had is Campbell's Split Pea with Ham & Bacon (the condensed kind -- not
the straight-from-the-can soup). They got that one right, for sure.
.
.
.

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Response to Sherman A1 (Original post)

Mon Feb 4, 2013, 06:10 PM

6. Your lye'ng it isn't homemade soap day!

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Response to whistler162 (Reply #6)

Mon Feb 4, 2013, 06:12 PM

8. Them's fightin' words..

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Response to Sherman A1 (Original post)

Mon Feb 4, 2013, 06:11 PM

7. Made chili for yesterday so it's leftovers!

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Response to ohiosmith (Reply #7)

Mon Feb 4, 2013, 06:12 PM

9. That is soupish one would think

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Response to Sherman A1 (Reply #9)

Mon Feb 4, 2013, 06:47 PM

11. Funny... chili doesn't LOOK stewish. Oh, wait... yes it DOES!!!

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Response to MiddleFingerMom (Reply #11)

Mon Feb 4, 2013, 07:01 PM

12. Indeed

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Response to Sherman A1 (Original post)

Mon Feb 4, 2013, 08:55 PM

16. Portuguese Soup!

The pride of Provincetown's (Cape Cod) Portuguese cooks! Also known as Kale soup.

Yum!

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Response to Sherman A1 (Original post)

Mon Feb 4, 2013, 11:20 PM

17. We had turkey noodle!

(But it was from the freezer. I made big pot after Thanksgiving.)

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