Soup weather
 

It's gotten drizzly and chilly here, so I'm making a bunch of soups,
probably enough to carry me through until January! I'm making:

Turkey [faux] Chili: This is just ground turkey with a couple cans of spicy
Ro-Tel and kidney beans. Of course, it isn't REAL chili, but it's easy,
substantial, and warming.

Garbanzo Bean Soup: Hot bulk sausage, hot link sausage, cauliflower (the
store was out of cabbage), onions, potatoes, stewed tomatoes, and garbanzo
beans.

Improvised Chinese Oxtail Soup: Oxtails in the pressure cooker with star
anise, garlic, red wine, ginger, onions, brown sugar, and dark soy sauce.

Succotash Chowder: Ham, corn, onions, and lima beans in a milky broth
thickened with pureed lima beans.

Parsnip-Pear-Squash Soup: This is what I'll be having tonight. I had a
parsnip and a Bosc pear left over from Thanksgiving, so I'll peel and roast
them along with a Delicata squash and an onion. When they're nicely
caramelized, I'll puree them with chicken stock and simmer with a touch of
Madeira and cream.

I'm thinking about making lentil soup too, but that can wait for another
day.

Bob

Soup weather
 

"Bob Terwilliger" > wrote in message
...
snip
> I'm thinking about making lentil soup too, but that can wait for another
> day.
>
> Bob
My lentil soup is minutes away for eating. It's been snowy, windy, drizzly
all day -- perfect soup weather.
soup
1 pound lentils
1/2 pound diced bacon
4 ribs celery
1 large onion
3 large cloves garlic
2 quarts chicken broth
2 bay leaves
1/2 teaspoon thyme
1/4 teaspoon freshly ground pepper
1 1/2 teaspoon salt
2 large carrots diced
1 extremely large potato diced

Janet

Soup weather
 

"Bob Terwilliger" > wrote in message
...
> It's gotten drizzly and chilly here, so I'm making a bunch of soups,
> probably enough to carry me through until January! I'm making:
>
> Turkey [faux] Chili: This is just ground turkey with a couple cans of
> spicy Ro-Tel and kidney beans. Of course, it isn't REAL chili, but it's
> easy, substantial, and warming.
>
> Garbanzo Bean Soup: Hot bulk sausage, hot link sausage, cauliflower (the
> store was out of cabbage), onions, potatoes, stewed tomatoes, and garbanzo
> beans.
>
> Improvised Chinese Oxtail Soup: Oxtails in the pressure cooker with star
> anise, garlic, red wine, ginger, onions, brown sugar, and dark soy sauce.
>
> Succotash Chowder: Ham, corn, onions, and lima beans in a milky broth
> thickened with pureed lima beans.
>
> Parsnip-Pear-Squash Soup: This is what I'll be having tonight. I had a
> parsnip and a Bosc pear left over from Thanksgiving, so I'll peel and
> roast them along with a Delicata squash and an onion. When they're nicely
> caramelized, I'll puree them with chicken stock and simmer with a touch of
> Madeira and cream.
>
> I'm thinking about making lentil soup too, but that can wait for another
> day.

Yow, that's a lot of soup in one day! What fun you must have had making
them all. Did you do them all at the same time?

Soup weather
 

Chris replied:

>> Turkey [faux] Chili: This is just ground turkey with a couple cans of
>> spicy Ro-Tel and kidney beans. Of course, it isn't REAL chili, but it's
>> easy, substantial, and warming.
>>
>> Garbanzo Bean Soup: Hot bulk sausage, hot link sausage, cauliflower (the
>> store was out of cabbage), onions, potatoes, stewed tomatoes, and
>> garbanzo beans.
>>
>> Improvised Chinese Oxtail Soup: Oxtails in the pressure cooker with star
>> anise, garlic, red wine, ginger, onions, brown sugar, and dark soy sauce.
>>
>> Succotash Chowder: Ham, corn, onions, and lima beans in a milky broth
>> thickened with pureed lima beans.
>>
>> Parsnip-Pear-Squash Soup: This is what I'll be having tonight. I had a
>> parsnip and a Bosc pear left over from Thanksgiving, so I'll peel and
>> roast them along with a Delicata squash and an onion. When they're
>> nicely caramelized, I'll puree them with chicken stock and simmer with a
>> touch of Madeira and cream.
>>
>> I'm thinking about making lentil soup too, but that can wait for another
>> day.
>
> Yow, that's a lot of soup in one day! What fun you must have had making
> them all. Did you do them all at the same time?

I only have two large saucepans, and I didn't want to make soup in any of my
stockpots (mainly because then I'd have to CLEAN my stockpots). I started
the oxtail soup in the pressure cooker, then started the succotash chowder
in Saucepan #1 and started the chili in Saucepan #2. Finished the chowder
and started the parsnip-pear-squash soup in Saucepan #1, then finished the
chili and started the garbanzo bean soup in Saucepan #2. Finished the
garbanzo bean soup and the squash soup, cleaned both saucepans, then
finished the oxtail soup and cleaned the pressure cooker. After all that, I
*didn't* eat the squash soup, because even though I had fun cooking, I was
sick of looking at soup! (I expect that to pass as soon as I get home from
work tonight.)

Come to think of it, I *could* have made the chowder in the crockpot. But
then would have needed to clean it, so I guess things worked out for the
best.

Bob

Soup weather
 

Bob Terwilliger wrote:

> It's gotten drizzly and chilly here, so I'm making a bunch of soups,
> probably enough to carry me through until January! I'm making:
>
> Turkey [faux] Chili: This is just ground turkey with a couple cans of spicy
> Ro-Tel and kidney beans. Of course, it isn't REAL chili, but it's easy,
> substantial, and warming.
>
> Garbanzo Bean Soup: Hot bulk sausage, hot link sausage, cauliflower (the
> store was out of cabbage), onions, potatoes, stewed tomatoes, and garbanzo
> beans.
>
> Improvised Chinese Oxtail Soup: Oxtails in the pressure cooker with star
> anise, garlic, red wine, ginger, onions, brown sugar, and dark soy sauce.
>
> Succotash Chowder: Ham, corn, onions, and lima beans in a milky broth
> thickened with pureed lima beans.
>
> Parsnip-Pear-Squash Soup: This is what I'll be having tonight. I had a
> parsnip and a Bosc pear left over from Thanksgiving, so I'll peel and roast
> them along with a Delicata squash and an onion. When they're nicely
> caramelized, I'll puree them with chicken stock and simmer with a touch of
> Madeira and cream.
>
> I'm thinking about making lentil soup too, but that can wait for another
> day.


Wait for another *eon*, Boob, your soup "ideas" are primarily
positively stomach - churning, especially that last dealie with the
pears...GAWD! Continue on and those soups won't just carry you into
January, they'll carry you into the grave...and right into the rfc Hall
'o Culinary Shame. And between the fake turkey and the cauliflower I'm
really going to have to ponder which of your receipts is the rock -
bottom worst...if you were a vaudeville act you'd definitely "get the
hook" (so to speak). You must live in a cave or similar sunless +
clueless underground dwelling...fer cryin' out LOUD. I bet you think
chickens get milked and cows lay eggs...

Let's face it, your spurious "suggestions" offer us all a true
"embarrassment of riches", the emphasis being on the *embarrassment*
part...

--
Best
Greg

Soup weather
 

Someone told me I'd judged Greg Moron too harshly, so I took him back out of
my killfile, and found this:

> Wait for another *eon*, Boob, your soup "ideas" are primarily
> positively stomach - churning, especially that last dealie with the
> pears...GAWD! Continue on and those soups won't just carry you into
> January, they'll carry you into the grave...and right into the rfc Hall
> 'o Culinary Shame. And between the fake turkey and the cauliflower I'm
> really going to have to ponder which of your receipts is the rock -
> bottom worst...if you were a vaudeville act you'd definitely "get the
> hook" (so to speak). You must live in a cave or similar sunless +
> clueless underground dwelling...fer cryin' out LOUD. I bet you think
> chickens get milked and cows lay eggs...
>
> Let's face it, your spurious "suggestions" offer us all a true
> "embarrassment of riches", the emphasis being on the *embarrassment*
> part...


Just a difference of taste, Greg: I like my soups. You don't. You like
sticking your tongue into the assholes of other men. I don't.

Different taste preferences, that's all.

Bob

Soup weather
 

Boob Terwilliger wrote:

> Someone told me I'd judged Greg Moron too harshly, so I took him back out of
> my killfile, and found this:
>
> > Wait for another *eon*, Boob, your soup "ideas" are primarily
> > positively stomach - churning, especially that last dealie with the
> > pears...GAWD! Continue on and those soups won't just carry you into
> > January, they'll carry you into the grave...and right into the rfc Hall
> > 'o Culinary Shame. And between the fake turkey and the cauliflower I'm
> > really going to have to ponder which of your receipts is the rock -
> > bottom worst...if you were a vaudeville act you'd definitely "get the
> > hook" (so to speak). You must live in a cave or similar sunless +
> > clueless underground dwelling...fer cryin' out LOUD. I bet you think
> > chickens get milked and cows lay eggs...
> >
> > Let's face it, your spurious "suggestions" offer us all a true
> > "embarrassment of riches", the emphasis being on the *embarrassment*
> > part...
>
>
> Just a difference of taste, Greg: I like my soups. You don't. You like
> sticking your tongue into the assholes of other men. I don't.
>
> Different taste preferences, that's all.


{{{{{HUGZ}}}}}

--
Best
Greg

Soup weather
 

Bob Terwilliger wrote:

> I'm thinking about making lentil soup too, but that can wait for another
> day.
>
> Bob

With lentils I'd definitely make a dahl. Lentils, spinach, a little
butter, garlic, spices. Lentil soup, no, one of the least enjoyable
uses for lentils.

If youre freezing soups, dont add any water, freeze them concentrated.
Takes less space and quicker to reheat.


NT

Soup weather
 

I finally managed to turn a Thanksgiving turkey carcass into a good
soup. I never liked my Mom's turkey soup when I was a kid, and my own
early attempts were no improvement. I tried a turkey gumbo last year.
That was okay, more or less, until my husband let me know that he never
has liked okra. I'd frozen enough for an army and had to eat it up by
myself. Now I can't face gumbo either.

This year I did a sherried cream soup using the turkey broth and turkey
bits, some onion, potatoes, corn, and mushrooms. At last, a turkey soup
fit to brighten a cold day!

I'm with Bob - this is soup weather. I'll have to try that
parsnip/pear/squash one he posted. It sounds delightful.

Kathy

Soup weather
 

On 7 Dec 2005 11:19:16 -0800, wrote:

>With lentils I'd definitely make a dahl. Lentils, spinach, a little
>butter, garlic, spices. Lentil soup, no, one of the least enjoyable
>uses for lentils.

Dal is lovely, but I would choose lentil soup over it any day.
Lentils, carrots, onions, garlic, olive oil, yummmm.

serene