Soup?

[coloradoclyde]

Soup is the great food stretcher....It can turn tidbits into a fine meal if you know how to manipulate them......

I love making soups.......I made a fine meal tonight over the fire by foraging Green onions, Garlic, Asparagus, and supplementing a few meager pack items ......

Soup is a great way to turn a little bit of otherwise, inedible stores.... into a meal.....

I'm interested in hearing your opinions....

 

[satx78247]

I was once stationed in Venezuela & the "centerpiece" of VZ cuisine is soup.
(VZ must make at least 500 kinds, using every sort of meat/vegetables/fruits that I can think of, including some cold/sweetened "dessert soups".)

I learned that "- - - - it's not supper without a bowl of __________ soup", so I agree 100%.
(Now if I could find a cook who makes GREAT arepas!!)

yours, satx

 

[Black Hand]

Always a fine meal - can be simple or complex based upon what you have. Common for us to have a pot of stew in the woods.

 

[tenngun]

Soup is my favorite meal. From stews and chowders to thin broths I love it all. My wife likes it but not as much as me, so I don't make it as much as I like. She likes it maybe once or twice a week,I could eat it twenty times a week.

 

[Loyalist Dave]

BRAVO :applause:

In addition to the culinary value, soup is very good for folks doing living history in hot weather.

WHAT ?

Seriously, as long as there isn't an overload on the salt, the extra fluid, plus if the cooks uses a potassium based, salt substitute such as a "lite salt", the lads and ladies benefit from the calories, plus the liquid, and have less tendency to cramp up in hot weather. :wink:

In cold weather a good soup is simple a given, but folks can get dehydrated in cold weather too.

Vive Les Soups!

LD

 

[NeilMacleod]

Soup is a great way to incorporate ingredients. Love doing a pot and then load mason jars so it saves time for future meals.
Chickpeas have been used for many centuries as a protein and roasted as a coffee substitute in Europe.
Curry being my fav.
Curry first showed up in English Hannah Glasse 1747 cookbook.

 

[Vaino]

I remember the chicken soup w/ noodles my Mother made and at the time didn't pay much attention to her recipe, much to my regret. I do know she used twice boiled and drained chicken feet, along w/ other chicken parts and her chicken soup was yellow and clear.....not a hint of cloudiness. When served, a bowl always had cooked celery leaves which were like a garnish.

My Dad and I loved her oxtail soup but she had to be coerced into making it.....it was a cloudy soup due to the makeup of the oxtails and she preferred to make clear soups. The broth was reddish brown and reminded me of paprika infused Hungarian soups.

If stews are included in the category of soups, my Dad who was a gourmet cook made the best lamb stew that I and many of his friends thought was a "food from heaven". Again to my regret, paid no heed to the recipe.....although I recall him saying that he didn't brown the lamb which was counter to his other stews. The broth in his lamb stew was very light in color and had the pleasant taste of lamb and the "cooked just right" peas and carrots" highlighted the stew along w/ the potatoes.

Both of my parents had extensive restaurant experience and my Mother owned a restaurant for many years while my Dad was a mgr of a restaurant before becoming a cop. I was literally "spoiled" from the food on my parents table.... especially the soups.....Fred

 

[Kansas Jake]

I pretty much love most soups and we eat a lot of it from chili or chicken in the winter to gazpacho in the warmer weather. Chilled soups are great in hot weather.

My favorite food though is a sandwich of one sort or another. Of course there is soup and sandwiches which is the best of both worlds.

 

[Katahdin]

Once a week I open the refrigerator take all the left overs and make soup,use a base of either chicken or beef and add qarlic or onions to taste.If you have someone drop in and didn't know they were coming ,just add water,"Company Soup".

 

[coloradoclyde]

Chickpeas are wonderful.....I have used them in soup several times....They also make a wonderful meat substitute in other dishes.....I have even grown my own before.

I like to forage for soup....Especially from the garden.

 

[Black Hand]

I have a preference for hominy and/or barley.

 

[tenngun]

Chickpeas are wonderful.....I have used them in soup several times....They also make a wonderful meat substitute in other dishes.....I have even grown my own before.

I like to forage for soup....Especially from the garden.

Meat sub-sti-tute??? I know what the words mean but used together it doesn't make any sense :rotf:
Just teasing. I like them a lot of different ways, but speaking of meat substitutes have you seen townsends vid on peas pudding? , a very thick pea soup solid loaf like pudding.I have not yet tried it, but would likely add bacon or ham or pepperoni, then slice and fry??? I need to experiment, stuff is backing up on my toit in the garage.

 

[zimmerstutzen]

I like soup. But the white creamy soups my mother made, have given way to other soups. After some experimenting, I came up with a good recipe for a vegetable crab soup. The family must like it, my recipe makes a gallon, and there have been no left overs the last few times I made it. Chicken corn soup is a staple around central PA, with variations every few miles down the road. There is something else that extends from lean depression years around here. Dice some smoked sausage and fry it up in a skillet until the edges start to scorch. then add diced potatoes and stir around until the potato pieces are coated with the drippings, Add enough water to cover the potatoes and simmer until the potatoes are tender. In reality, nearly any fatty smoked meat will do. I had an aunt that would make a vegetable soup that started with diced bacon fried up in the pan with the onions. Then stir some flour in the grease and add water and veggies and simmer until the veggies are tender. In late summer, when the garden is starting to race against the first frost, we brown a pound of loose fresh sausage in a saucepan and add diced vegetables from the garden, what ever we have, tomatoes, zuccini, onion, stringbeans etc and simmer that into a stew.

 

[Loyalist Dave]

In reality, nearly any fatty smoked meat will do.

So..., that would include..., SPAM! :haha:

Come on folks that was too easy, I had to take a swing.

Here's a soup/stew "hack" for folks with an event that's short on ice or you simply don't have enough room to store broth for a large party, plus store the fresh/frozen meat...,

Low salt V-8 in cans. One of the ladies in a reenactment group showed me this, and it worked great. The cans don't need cooling, and make a great soup base if you want a tomato based broth in a hurry. She was cooking for about two dozen folks at the time she demonstrated it, and didn't have the cooler room for a bunch of bags of fully made, frozen stew. She asked several of us to get 6-packs of the stuff and bring it along as our contribution to the meal. She didn't say why, and all I could think of at the time was to hope they brought some good vodka for the bloody marys. She did the beef, and others brought taters carrots and celery, which was cooked in the V-8...yummy. :wink:

LD

 

[NeilMacleod]

Chickpeas are wonderful.....I have used them in soup several times....They also make a wonderful meat substitute in other dishes.....I have even grown my own before.

I like to forage for soup....Especially from the garden.

Meat sub-sti-tute??? I know what the words mean but used together it doesn't make any sense :rotf:
Just teasing. I like them a lot of different ways, but speaking of meat substitutes have you seen townsends vid on peas pudding? , a very thick pea soup solid loaf like pudding.I have not yet tried it, but would likely add bacon or ham or pepperoni, then slice and fry??? I need to experiment, stuff is backing up on my toit in the garage.

Peas are also very versatile, I bought pea noodles and they taste great. The "Solid Loaf" Ive had in the 70's Mum made, forgot about it, its made like a pate and can be sliced with a knife and put on bread. Love a good Pea Soup

 

[sidelock]

Have always loved soups made from my garden In MT but now I am in VA with no garden. I will have to visit roadside markets here and gather 'stuff'. By the way, how is your garden growing?

 

[tenngun]

Cooked in to a stew or some sort of thinner soup even things we may not like become pretty good. I never cared for spam, or v8, but it would work in a soup. I don't much care for organ meats but they make a great broth. My mother used to boil turnips then mash them with a little salt and butter. As a dish it was outlawed by the Genova convention, nasty is an understatement, however put them same turnips in a stew and they become ambrosia.
V8, that Ive never been thirsty enough to drink makes a great vehicle soup base. I have also used it in a SOB stew, (fresh kill offal...a cowboy version of haggis) and it is delight ful.

 

[zimmerstutzen]

Quote:
In reality, nearly any fatty smoked meat will do.



So..., that would include..., SPAM!

Is Spam smoked? Ate too much of that crap when my parents took us camping. When we went to the bay or ocean, camping it was all the reason we needed to go catch real food. Clams, crabs, flounder, blow fish, mussels, oysters, even sea weed was better then spam.
My brothers and I normally rounded up enough that spam was off the menu for the week.

 

[KingofDerby]

Never been a soup eater, but I must say I love Erte soup...the partner of one of my brings it over from the Netherlands...

 

[nhmoose]

Every pea soup I have made when cooled can be cut with a knife. They solidify. I will pour them into a pan and cool next time and see how they are fried.