Bobo Bonobo® wrote:

Powdered milk is bad. Jarred mayo is bad. Canned spinach is bad.

I keep waiting for someone to post a quiche recipe made with canned
spinach.

They'll defend it by saying something like, "Try it. It's pretty
good."

--Bryan

I won't drink powdered milk, but have no complaints about Hellmann's
mayo.... Never eat canned spinach but don't mind frozen chopped as an
ingredient (such as the Knorr spinach dip recipe or in pastries) but
usually use fresh.

"Vilco" wrote in message
...
jmcquown wrote:

Exactly! Puree the soup (a stick blender is great for this) but
reserve a few tips. Once you've stirred the dished up soup the tips
don't exactly remain as "garnish" for long, anyway

Simply pureeing the soup will leave all of the fiber in it, and long
fibers (half inch) can be very disgusting in a soup. I use wht we call
"passa-verdure" which has the exact goal of blocking all of the fiber, to
have a smooth soup. The verb "passare" (to pass) means the vegetables pass
between metal disks which retain fiber.
--
Vilco
Think pink, drink rose'

http://tinyurl.com/2axxsm
This is probably of which you speak?

This is my second one of this type. This time I bought the stainless steel;
the tinned one had to go. I used it a few days ago to get rid of fiber of
the baked romas. Works well.

Although I have a vita-mix, and could use it to get rid of all the fibers
(hopefully), I think your idea is a good and practical solution. I'll try
it next time.
Thanks.
Dee Dee

Dee Dee wrote:

Simply pureeing the soup will leave all of the fiber in it, and long
fibers (half inch) can be very disgusting in a soup. I use wht we
call "passa-verdure" which has the exact goal of blocking all of the
fiber, to have a smooth soup. The verb "passare" (to pass) means the
vegetables pass between metal disks which retain fiber.

http://tinyurl.com/2axxsm
This is probably of which you speak?

Just it. In my first asparagus soup I forgot to use it and we all ended up
spitting those fibers. From the second one on, I always passed the darned
things

Although I have a vita-mix, and could use it to get rid of all the
fibers (hopefully), I think your idea is a good and practical
solution. I'll try it next time.
Thanks.

HTH
--
Vilco
Think pink, drink rose'

Nancy Young wrote:
"jmcquown" wrote

Blinky the Shark wrote:
Leonard Blaisdell wrote:

Blinky the Shark wrote:

Cream of pizza soup! Something new to do with the pizza the day
after.

That could be tasty. Here's how I'd do it although I never have.
But I might.

2 slices of whatever cold pizza chopped bite size.
3 cups of milk
2 tablespoons of flour
2 tablespoons of butter
salt to taste.
chicken boullion cube for extra flavor in enough water to dissolve
it in (optional)


I should confess that I was, indeed, only half joking with my
suggestion. I think this actually could be done.

I'd have to say you're out of your mind, but then again, I'm not
going to be
the one eating this concoction. Especially not if you add a
boullion cube to an already salty pizza

I thought cream of pizza soup would have cheese, tomatoes, sausage,
peppers, like that. Traditional pizza seasonings. Sounds good to me.

nancy

But not the crust! He's talking about slices of leftover pizza, not just
the toppings!

Jill

On Sep 24, 8:46 am, "Nancy Young" wrote:
wrote

I saw one recipe that uses powdered milk. I forgot about using
powdered milk. That made a pretty unique creamy effect with some corn
starch for soups and sauces.

When I was a kid and milk ran out between trips to the
commissary, my mother would mix up a batch of that
powdered milk. That stuff tasted awful. All of us kids hated
it. I can't think that powdered milk would bring a good flavor
to anything I was cooking.

Maybe it's just me.

nancy

My mom mixed it half and half with real milk. It still didn't taste
quite right, but it was o.k. - especially with some chocolate syrup in
it.

N.

wrote in message
oups.com...
I would like to know how to make a base of 'cream of soup' so I can
easily make it into tomato chicken mushroom ect soup. Any help is
appreciated.


-= Exported from BigOven =-

Pastorio's Cream of "Anything" soup

This is a basic formula for any cream soup. It's roux-based and cream
gets added at the end. It can be made with milk, and I've seen it that
way, but the richness of cream just makes it better.

Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Soup

-= Ingredients =-
1/2 large onion ; coarsely chopped
1 ribs celery coarsely chopped
3 ounces butter ; (1 1/2 sticks)
3 ounces flour ; (about 1 1/2 cups)
1/2 gallon chicken stock
1/2 pound of "anything" ; (see below)
1/2 pint heavy cream

-= Instructions =-
Saute the onion and celery in butter in large saucepan or small
stockpot
until sweated. Add flour, stir in well and cook for about 5 minutes.
Whisk in stock and simmer for 30 minutes, skimming occasionally. Add
solids, return to boil, reduce heat to simmer for 20-30 minutes. Add
cream, correct/add seasonings. Leave chunky or puree with wand or
countertop blender. Serve.

"Anything" can be mushrooms, diced chicken or turkey, asparagus, onion
or leek, green beans, broccoli, winter squash, tomato pulp,
cauliflower,
artichoke hearts, shrimp, carrots, lobster, roasted garlic puree, or
whatever... Or some interesting combination. Also can add rice or
pasta
to extend. Cheeses. A little chopped bacon. Substitute part lard or
bacon fat for the butter. Olive oil instead. Yogurt for part of the
cream (in which case, add more butter).




** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **


MoM

jmcquown wrote:
Blinky the Shark wrote:
Leonard Blaisdell wrote:
In article ,
Blinky the Shark wrote:

Cream of pizza soup! Something new to do with the pizza the day
after.

That could be tasty. Here's how I'd do it although I never have. But
I might.

2 slices of whatever cold pizza chopped bite size.
3 cups of milk
2 tablespoons of flour
2 tablespoons of butter
salt to taste.
chicken boullion cube for extra flavor in enough water to dissolve
it in (optional)


I should confess that I was, indeed, only half joking with my
suggestion. I think this actually could be done.

I'd have to say you're out of your mind, but then again, I'm not going to be
the one eating this concoction. Especially not if you add a boullion cube
to an already salty pizza

That does sound like one way to sodiumize yourself...


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project moved to this site August 28th:
http://improve-usenet.org

Nancy Young wrote:

"jmcquown" wrote

Blinky the Shark wrote:
Leonard Blaisdell wrote:

Blinky the Shark wrote:

Cream of pizza soup! Something new to do with the pizza the day
after.

That could be tasty. Here's how I'd do it although I never have. But
I might.

2 slices of whatever cold pizza chopped bite size.
3 cups of milk
2 tablespoons of flour
2 tablespoons of butter
salt to taste.
chicken boullion cube for extra flavor in enough water to dissolve
it in (optional)


I should confess that I was, indeed, only half joking with my
suggestion. I think this actually could be done.

I'd have to say you're out of your mind, but then again, I'm not going to
be
the one eating this concoction. Especially not if you add a boullion cube
to an already salty pizza

I thought cream of pizza soup would have cheese, tomatoes, sausage,
peppers, like that. Traditional pizza seasonings. Sounds good to me.

I hope that when y'all get this perfected, somwhere in the annals of
r.f.c I get credit for the concept.


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project moved to this site August 28th:
http://improve-usenet.org

On Sep 25, 7:09 am, Goomba38 wrote:
Bobo Bonobo® wrote:
Powdered milk is bad. Jarred mayo is bad. Canned spinach is bad.

I keep waiting for someone to post a quiche recipe made with canned
spinach.

They'll defend it by saying something like, "Try it. It's pretty
good."

--Bryan

I won't drink powdered milk, but have no complaints about Hellmann's
mayo.... Never eat canned spinach but don't mind frozen chopped as an
ingredient (such as the Knorr spinach dip recipe or in pastries) but
usually use fresh.

If I'm wrong, and there IS a Hell, that spinach dip will figure
prominently, except it will be even worse by being made with canned
spinach.

--Bryan

Nancy Young wrote:
wrote

I saw one recipe that uses powdered milk. I forgot about using
powdered milk. That made a pretty unique creamy effect with some corn
starch for soups and sauces.

When I was a kid and milk ran out between trips to the
commissary, my mother would mix up a batch of that
powdered milk. That stuff tasted awful. All of us kids hated
it. I can't think that powdered milk would bring a good flavor
to anything I was cooking.

Maybe it's just me.

nancy


The vile stuff was always known as "cardboard cow" when I was a kid

jmcquown wrote:
Nancy Young wrote:
"jmcquown" wrote

Blinky the Shark wrote:
Leonard Blaisdell wrote:
Blinky the Shark wrote:

Cream of pizza soup! Something new to do with the pizza the day
after.
That could be tasty. Here's how I'd do it although I never have.
But I might.

2 slices of whatever cold pizza chopped bite size.
3 cups of milk
2 tablespoons of flour
2 tablespoons of butter
salt to taste.
chicken boullion cube for extra flavor in enough water to dissolve
it in (optional)

I should confess that I was, indeed, only half joking with my
suggestion. I think this actually could be done.
I'd have to say you're out of your mind, but then again, I'm not
going to be
the one eating this concoction. Especially not if you add a
boullion cube to an already salty pizza
I thought cream of pizza soup would have cheese, tomatoes, sausage,
peppers, like that. Traditional pizza seasonings. Sounds good to me.

nancy

But not the crust! He's talking about slices of leftover pizza, not just
the toppings!

Jill


Cut the slices into bite-sized pieces, broil them and use as croutons

On Tue, 25 Sep 2007 18:37:35 -0400, flitterbit
wrote:

Cut the slices into bite-sized pieces, broil them and use as croutons

The school cafeteria offered this on the salad bar at the school where
I did my student teaching.

Tara

In article ,
flitterbit wrote:

Nancy Young wrote:
wrote

I saw one recipe that uses powdered milk. I forgot about using
powdered milk. That made a pretty unique creamy effect with some corn
starch for soups and sauces.

When I was a kid and milk ran out between trips to the
commissary, my mother would mix up a batch of that
powdered milk. That stuff tasted awful. All of us kids hated
it. I can't think that powdered milk would bring a good flavor
to anything I was cooking.

Maybe it's just me.

nancy


The vile stuff was always known as "cardboard cow" when I was a kid

That stuff can be pretty vile. We always drank it when I was a kid.
Two secrets:

1. Don't make it and then drink it. It needs to sit in the fridge long
enough to get cold and kill the foul flavor.

2. Add a cup of fresh whole milk to each half gallon. That helps a
whole lot.

On Sep 24, 10:04 pm, Leonard Blaisdell
wrote:
In article ,
Blinky the Shark wrote:

Cream of pizza soup! Something new to do with the pizza the day after.

That could be tasty. Here's how I'd do it although I never have. But I
might.

2 slices of whatever cold pizza chopped bite size.
3 cups of milk
2 tablespoons of flour
2 tablespoons of butter
salt to taste.
chicken boullion cube for extra flavor in enough water to dissolve it in
(optional)

Make a roux of the flour and butter. Add milk and whisk until thickened.
Stick your finger in the result and taste it. It will need salt and
probably the boullion would help. Stick your finger in again after that
and adjust with any off-list seasoning that you think appropriate. When
just right, toss in the pizza chunks and let them just heat up. Two
minutes probably. What's not to like?

That's hideous. I should post a weenie water gravy recipe.

The proportions are off the top of my head though.

A pointed head?

leo

--Bryan

wrote in news:1190604652.944577.178550
@d55g2000hsg.googlegroups.com:

I would like to know how to make a base of 'cream of soup' so I can
easily make it into tomato chicken mushroom ect soup. Any help is
appreciated.


Cook something you like (canned tomatoes, aspargus, corn, squash) in some
liquid (water, broth, canning liquid) then blend with (blender, food
processor, stick blender), cook some more till desired thickness and add
some (cream, mexican crema, sour cream) and enjoy. You can adjust the
flavor with things like lime/lemon juice (really good with aspargus),
small amount of basalmic vinegar, or any other vinegar.




--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein