What is the greatest soup you have ever made. There was a restaurant

[applegrove]

in the tourist district of Ottawa that had a great market soup. I found out the secret to it by chance. You start with a chicken base and add one industrial size can of blanched tomatoes and the juice from the can (chop up the tomatoes into big chucks). Add 2 tsp of garlic salt and 1 tsp of pepper. Then add hearty fresh vegetables like cauliflower. Season to taste. Serve with nacho chips. The tomato/chicken makes for a really nice base.

[kestrel91316]

1. My faves have been pureed butternut squash soup with a strong chicken base and a little potato

for body, and of course creamy potato leek (hot vichyssoise).

[applegrove]

2. vichyssoise is my favourite too. I used to make a really great one.

[Lugnut]

3. Sausage tortellini was the best soup I ever made.

About two months ago I tried a chipotle black bean soup recipe that was on the can of Goya black beans. It's my new best soup. It's spicy but the sour cream you dollop on top of the soup mellows it out perfectly. It is delicious!

[OffWithTheirHeads]

4. For X-mas I cooked a huge standing rib roast for the family.

The next day I had all the rib bones and a couple pounds of prime rib along with all the leftover, unused vegies from X-mas. I turned them into a stew that was OMG so good that I felt guilty. It was sort of like making burgers out of left over Filet. Best EVER, but how could it not be?

[grasswire]

5. spicy chicken mulligatawney

But that's not my own recipe. From cooking light, tweaked to omit chutney. Delicious.

I used to make a very rich chicken chowder that was well-received by guests. I served it when the governor came for Sunday supper, with sweet potato buttermilk biscuits. Haven't made it in years tho.

[Little Star]

6. Oyster Stew and/or Clam Bisque...

Last edited Fri Feb 10, 2012, 12:43 PM - Edit history (1)

My parents had some friends that had a cottage on a local lake. Every year a group of friends were invited for a day of swimming and an evening of playing games. Even as a tween/young teen I could not get enough of that excellent oyster stew.


Then years ago, I worked at this then fancy restaurant and every Thanksgiving they made their famous clam bisque. I certainly ate my share of that while working. Yes, they approved that we help ourselves to any soups, salads and desserts. It was a nice place to work and a great place to go out to eat anything they served.


I often wish I had been mature enough to ask for recipes when I had the chance. I've never found other places that made oyster stew or clam bisque as well as those two. Not even my own kitchen!


edit to add: Not even my own kitchen!

[flamin lib]

7. Winter vegetable without a doubt. Had the recipe, lost it and

with the help of C&B got it back.

That said, never met a soup I didn't like.

Some favorites I do moderately well:
Chicken Tortilla
Zupa Tuscana
Baked Potato
Catfish Chowder
Texas Red (Chili)
Caribbean Black Bean

Some I plan to try soon:
Italian Wedding
Minestrone
Lentil (several varieties)
Several of those listed up-thread.

Ah, so many soups, so little time . . .

[Warpy]

8. My favorite soup was the one I first discovered how to make

and that one was vegetarian "clean out the fridge" minestrone. It ended up more a stew than a soup and I made the stuff by the vat in winter. The longer it lasted (although I don't think it ever lasted more than 4 days), the better it got.

It was at that time that I really got the point of how to make soups and stocks: add more stuff than you think you need and then add water as it all cooks down.

Later on I discovered Chinese soups, thick congees and very watery and delicate soups with things like bean thread. I also discovered the secret of the vegetarian cream soup-powdered oatmeal.

Still, the one that sticks in my memory is that new cook's minestrone. I haven't made it for years, I live alone and most of it would go bad, but if hungry people start turning up on my doorstep, that is what I'll keep bubbling on the stove to feed them.

[mrmpa]

9. Czichici (pronounce Zi chick i)

My grandma made this & I love it.

Dice potatoes and put them in a small pot of water & boil
Fry fatback or salt pork, do not burn
Mix water and flour to make a dumpling like texture
when potatoes are cooked keep the water at a boil, add the fatback & fork in the dumplings
Add vinegar to taste