New to the soup world...
New to the soup world...
I've been making soup from scratch for a few days now. It's been a good so far. (Actually, it is much better the next day.)
Anyhow, right now it is spice-free.
Any suggestions on a spice or two that work well in a soup?
Anyhow, right now it is spice-free.
Any suggestions on a spice or two that work well in a soup?
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I often throw in a spoon of curry paste into a soup...I love spicey soups.
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for cream soups, always a bit of nutmeg!
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Thanksgiving Day 5k: 27:26
Coming up:
ORW Half Marathon
NYC Marathon 2014
La wrote:It absolutely depends on what kind of soup it is! Rookies...
this true...I just make soups that call for curry
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"a precious, unique and quirky individual"...definition given by a Toronto Cop
An Ever Loyal and Devoted Official Doonst Fan.
"In the midst of winter, I finally learned that there was in me an invincible summer" -Albert Camus
"Keep Going. Never Give Up." Spencer
"Princess" J0-JO...The Awesome Running Machine.
"a precious, unique and quirky individual"...definition given by a Toronto Cop
An Ever Loyal and Devoted Official Doonst Fan.
"In the midst of winter, I finally learned that there was in me an invincible summer" -Albert Camus
"Keep Going. Never Give Up." Spencer
Lonerunner wrote:Dr. S wrote:I like to add oregano, thym & parsley but it depends what you put in.
Tell L to call me!
What? Q is not allowed to call you? You know I'm not the one to be talking about cooking with. Baking yes, cooking NO!
hahaha I didn't want to talk about the soup LOL
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The plan for 2014: 10K des glaces & Apocalypse 5K
2015: No plan at all!
7 marathons (PB 5:01)
31 halfs (PB 2:10)
----------------------------
The plan for 2014: 10K des glaces & Apocalypse 5K
2015: No plan at all!
Jo-Jo wrote:La wrote:It absolutely depends on what kind of soup it is! Rookies...
this true...I just make soups that call for curry
I think I'll make lentil soup today... with curry!
Actually, I don't think I have any curry powder, so I'll make it with Garam Masala (pretty close).
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La wrote:Jo-Jo wrote:La wrote:It absolutely depends on what kind of soup it is! Rookies...
this true...I just make soups that call for curry
I think I'll make lentil soup today... with curry!
Actually, I don't think I have any curry powder, so I'll make it with Garam Masala (pretty close).
Even better! I prefer Garam Masala to curry powder.
Mmmm, nutmeg, cinnamon, fennel, cardamom...
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La wrote:It absolutely depends on what kind of soup it is! Rookies...
That was my though!
Anything with some Mexican flavour.. CUMIN baby..
I'm not much of a curry girl so I can't comment.
Tomato based stuff, I tend to use basil, oregano of course.
Mushroom soups, thyme.
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Hey, be careful around me, apparently I'm a chronically offended kind of person...
Hey, be careful around me, apparently I'm a chronically offended kind of person...
Lentil soup is on the stove. It was super easy!
Sautee onions, carrot and garlic in butter/olive oil.
Add rinsed green lentils (dry)
Add pepper and Garam Masala
Top up with vegetable broth (to cover)
Cover and simmer.
ETA: since I used dried lentils, it actually needed a lot more liquid as they absorbed all the veg stock I'd put in. I just added more water (and a bit of salt) and it was great! Also gave it a blend with the hand mixer.
Sautee onions, carrot and garlic in butter/olive oil.
Add rinsed green lentils (dry)
Add pepper and Garam Masala
Top up with vegetable broth (to cover)
Cover and simmer.
ETA: since I used dried lentils, it actually needed a lot more liquid as they absorbed all the veg stock I'd put in. I just added more water (and a bit of salt) and it was great! Also gave it a blend with the hand mixer.
Last edited by La on Sat Jan 24, 2009 4:25 pm, edited 1 time in total.
"Maybe I will be my own inspiration." - UltraMonk (Laura)
"Everywhere is walking distance if you have enough time." - Steven Wright
"Everywhere is walking distance if you have enough time." - Steven Wright
La wrote:It absolutely depends on what kind of soup it is! Rookies...
I have no idea what you would call it....
Anyhow, the base stuff, are leeks, celery, onion, potato and garlic. That stuff cooks then blended together into a rather nasty looking base.
Then I add stuff like, corn, green beans, zucchini, smoked ham, carrots etc.
Thanks everyone for their comments and suggestion so far.
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Chuck Noland: "Well, I was just about to figure that out."
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drghfx wrote:Cold barley soup: don't add anything unless it is Corona and then you can add a slice of lime to taste. Your second/complementary course can be nachos. Bon appetit!
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Q wrote:La wrote:It absolutely depends on what kind of soup it is! Rookies...
I have no idea what you would call it....
Anyhow, the base stuff, are leeks, celery, onion, potato and garlic. That stuff cooks then blended together into a rather nasty looking base.
Then I add stuff like, corn, green beans, zucchini, smoked ham, carrots etc.
Thanks everyone for their comments and suggestion so far.
Are you cooking it in stock or water? Stock will add a bit more flavour to that mixture (although the ham will add some, too), as will thyme and a bay leaf.
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BJH wrote:Q wrote:La wrote:It absolutely depends on what kind of soup it is! Rookies...
I have no idea what you would call it....
Anyhow, the base stuff, are leeks, celery, onion, potato and garlic. That stuff cooks then blended together into a rather nasty looking base.
Then I add stuff like, corn, green beans, zucchini, smoked ham, carrots etc.
Thanks everyone for their comments and suggestion so far.
Are you cooking it in stock or water? Stock will add a bit more flavour to that mixture (although the ham will add some, too), as will thyme and a bay leaf.
Yeah, any type of dried green herb (thyme, basil, oregano, rosemary, bay leaf) will taste good with that concoction. Thyme would be my preference.
One other suggestion: make the leeks, onions, carrots and celery your base (i.e., sautee in oil until soft), add the stock and the potatoes at that point. Then blend, then add the other things (corn, ham, etc.). It will end up being sort of "chowder-y".
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I just got an immersion blender yesterday, so I want to make soup today too! I may also make bread- I got a baking stone too. I'm thinking I will saute some onion and garlic, and add ham or peameal. Then I'll add some broth and cubes of sweet potatoes. When they're tender, I'll take out some chunks and blend up the rest with the blender, then add the chunks back in. I think I'll get some leeks to put in with it, and maybe throw in some rosemary too.
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QuickChick wrote:I just got an immersion blender yesterday, so I want to make soup today too! I may also make bread- I got a baking stone too. I'm thinking I will saute some onion and garlic, and add ham or peameal. Then I'll add some broth and cubes of sweet potatoes. When they're tender, I'll take out some chunks and blend up the rest with the blender, then add the chunks back in. I think I'll get some leeks to put in with it, and maybe throw in some rosemary too.
I love my immersion blender for soups - so much easier than having to pour it into a regular blender!
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Mmmm, the soup was yummy and the blender is awesome! The bread- yes I did make it- was about 10 pounds. Not bad, actually, but very DENSE! It was whole wheat with flax, sunflower, pumpkin and sesame seeds.
"Don’t let negativity rent space in your brain for free. That is how you become a badass…by excavating her from inside you. You don’t have to become someone else. You need to identify the effing awesome parts of you that are your tools to work with, and maximize those." -Lauren Fleshman
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