We're making soup tomorrow! What should we put in it? You tell us!

[bicentennial_baby]

Ok, DU we're starting with a base of homemade chicken stock...Take it from there! What else should be in it? :D

:hi:

[sniffa]

1. pit buLL meat

yummo

[bicentennial_baby]

2. I knew that was coming....

:eyes:

You're lucky I love you...

[billyskank]

7. If he hadn't said it, I would have

:P

[bicentennial_baby]

9. I expected more of you Billy....

x(

:P

[MissMillie]

3. well, onions and celery for sure

ya know, I've made some kick-ass pea soup using chicken stock, but you'd need a couple of smoked ham hocks to flavor it.

[bicentennial_baby]

5. You know what? I've never had pea soup, ever!

:o

[MissMillie]

12. whatever you do, don't have canned pea soup for your 1st pea soup

ick

being part Canadian, we always used yellow peas to make ours.... tastes the same as green I guess

[bicentennial_baby]

13. Oh, I wouldn't! I think that's why I've never had it...

I've never run across a homemade one. I'm not a fan of canned soup in general, other than Snow's Clam Chowder. :9

[MissMillie]

14. that sounds a bit like a challenge

:silly:

of course, I'd be happy to make you a homemade pea soup.

If you'd like it to be truly wonderful, make yourselves a ham dinner and save me the bone (freeze it).

Ham bones make the best pea soup.

[bicentennial_baby]

15. Hehe, the last time we made ham...

We kinda overestimated how big of a ham we needed to get...We were eating ham for a week! :rofl:

[Zuiderelle]

4. opossum

[bicentennial_baby]

6. Ewwwwww

:puke:

[billyskank]

8. Make minestrone

Can of tomatoes, pasta (of your choice), onions, garlic and a selection of any veg: potatoes, peas, carrots, whatever.

[bicentennial_baby]

10. That sounds yummo!

:bounce:

[sniffa]

11. minestrone is itaLian for

"empty the fridge"

[AlCzervik]

16. Scungilli.

[bicentennial_baby]

17. I've heard of it...what is it?

:9

[AlCzervik]

20. big snail.

[davsand]

18. Chicken, onions, peppers, squash, some salsa, strips of crispy tortillas

Oh--and If you want to bump up the spices on it, I'd use some diced jalapenos, some cumin and a dash of allspice. You can use pre-mixed chili powder, but I'd suggest one with some kind of smokey ground chilies in it like chipoltes.

You could use a bit of unsweetened chocolate in it if you really like the flavor of Mole, but you'll probably want a bit more tomato in it if you are doing that, and then it will not be a chicken broth based flavor.

You could put some black beans in it...

Garnish with the crispy tortilla strips and a dash of sour cream with Cilantro sprinkled over the top.

And there you have it--Mexican Chicken soup!



Laura

[hippywife]

19. I can give you my recipe for

Italian Wedding Soup if you want it. Is the stock already made?

[bicentennial_baby]

21. Yes, stock is made, defrosting in the fridge

But recipe? :bounce:

[hippywife]

22. Okay.

I'll give it to you the way I make it from start to finish and you can probably adapt it to the stock you have.

1 medium (3-4 lb.)whole chicken
1 lg. can (14-15 oz) petite diced tomatoes, undrained
4 stalks celery

Place all of above in a large pot with around 4 qts. water. Boil until chicken is done. Remove chicken to plate to cool. Discard celery stalks. (Since your stock is already made, you can probably heat it and add the tomatoes if the original stock didn't include them.)

1 lb. lean ground beef
1 egg
1/3 c. of grated parmesan
salt, pepper, garlic powder (not salt)

Combine the above ingredients and roll small, marble-sized meatballs. Set aside.

Pull chicken from the bones and skin and tear into bite-sized pieces. (Again, since your stock is already made, you can probably use some baked skinless chicken breasts and thighs.)

1/2 lb. orzo or acine de pepe pasta
1 lg. can choppped spinach, undrained
2 eggs

Bring the stock back to a boil and add the pasta. (It will be tempting to add more than the 1/2 lb. but don't or it will soak up all of your stock.) Boil the pasta for about 10 mins., stirring often. Drop in the meatballs to cook in the stock. Allow another 10 mins., stirring often but carefully so as not to break up the meatballs. Lower the heat to low and stir in the spinach. Beat the eggs in a bowl and stir in a few spoonfuls of the hot broth to temper them. Drizzle the eggs into the soup, stirring continuously as you do. Add the chicken pieces. Allow the soup to simmer 15-20 minutes stirring very frequently as this soup is full of ingredients that will love to sink to the bottom and scorch.

You can lightly salt the soup while it simmers but not too much because when you serve it, top each individual bowl with grated parmensan and stir it in, which will add a lot of salty flavor. (I like lots!)

Serve topped with the grated parmesan, a nice loaf of crusty bread, and bottle of wine. Boun appetito!

[bicentennial_baby]

23. Oh that sounds delicious!

Thank you so much! :bounce:

[hippywife]

27. I grew up on it and

my husband thinks it's the food of the gods! Or he did until he went veggie. Hope you try it and enjoy it.

[femmocrat]

24. Italian wedding soup:

Add miniature meatballs, some tiny pasta, and about a half of a bag fresh spinach (trimmed) at the very end. Heavenly!

[HEyHEY]

25. Leopard cub!

[EstimatedProphet]

26. LENTILS!

[Critters2]

28. corn-flake encrusted chicken

with an Italian name.

[Bzzzz]

29. Rachel Ray's BLT and P soup...

that she made with her "mommy" looked and sounded really good.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_33569,00.html