The Most Controversial Question Ever Posed At This Website

What soup do you like?

I know, I know. Soup. Courting controversy with that one! I mean, sheesh. If there’s one piece of advice absolutely critical to creative creators of all stripes it’s: Don’t talk about soup on the Internet, but I’m a rebel, an iconoclast, I cannot be pinned down by your digital norms.

Didn’t Amanda Palmer just do a TED Talk about this?

Something about… about soup?


I want to know what your favorite soup is.

Then, second question: I demand some soup recipes.

In the last few weeks I’ve made two damn fine soups — a sausage kale soup and a vegetable soup — and I’m kind of on a soup kick, as it were. So: help me out, won’t you?

Spit in the face of controversy and speak to me of soup.

Favorite soup.

Recipes of soup.


120 responses to “The Most Controversial Question Ever Posed At This Website”

  1. Soup then is it!? Have at thee brigand purveyor of liquid meals!
    But in all seriousness my favorite soup is actually rather stupidly easy to make. Which is part of the appeal for this cooking averse bachelor. It does have an interesting tale to it though. One fall, years ago, I was freezing something proper while working at an amusement park. Food did little to chase away the chill of a Utah autumn. But this soup that a coworker brought, it was perfect liquid warmth in a thermos. He called it green pepper soup, despite the fact that it was not green and did not contain peppers. It seems his grandmother had developed a green pepper soup and this concoction, this autumnal miracle, tasted exactly the same though it was far easier to make.

    As stated it’s stupidly simple: one base can of tomato soup, one can beef consomme. Heat while stirring, season to taste (some people swear by chives) and begin slurping while contemplating how damnably cold it is outside.

  2. French onion or minestrone. I have never ever made soups – only consumed them! D: The best minestrone I had was in this glorious country club in the Phillipene islands. I doubt that I will ever return to sample it’s incredible tang again…

  3. Mulligatawny (Anglo-Indian curried vegetable soup)
    1. Blitz up the following in a blender (all spices ground unless otherwise noted):

    a. 2 cloves (or more if you’re a garlic freak like I am) of garlic, peeled, smashed & minced.
    b. 1” peeled piece of ginger root, grated if you own a microplane, but can be minced.
    c. .5 tsp. cayenne (up to 1 tsp. if you like heat)
    d. 1 tsp. turmeric
    e. 1 tsp. coriander
    f. 1 tsp. cumin
    g. .5 tsp. of Indian Garam Masala (your choice of mix)
    h. 1 bay leaf
    i. 1 Tbs. vegetable or other neutral oil

    This is your spice paste. Reserve until later.

    2. The soup:

    a. 1 Tbs. Ghee (Indian clarified butter. You can also use 1.5 tsp. butter mixed with 1.5 tsp. oil) + extra ghee / clarified butter for garnish.
    b. 1 lg. yellow onion, peeled & finely chopped.
    c. Spice paste, above.
    d. 1 tsp. salt
    e. 1 Tbs. tomato paste
    f. 8 C. basic chicken stock (I recommend Kitchen Essentials)
    g. 2 large carrots, peeled & diced
    h. 2 large potatoes, peeled & diced
    i. 2 stalks celery, sliced crosswise as thin as possible
    j. 1 C. plain Greek yogurt (or regular yogurt, placed in cheesecloth in a strainer over a bowl and allowed to drain off excess moisture for several hours.)

    • Heat the ghee over medium-high heat, fry the onion until almost brown. (I normally do this in a dutch oven large enough to hold all ingredients.)
    • Add the spice paste, lower the heat to medium-low and mellow the paste so that it doesn’t smell so sharp and turns a couple of shades darker – usually around 4-5 min.
    • Add salt & tomato paste. Turn the heat up to medium and stir fry for a minute, making sure everything blends together.
    • Add the chicken stock, bring to a boil over high heat, add the veggies and bring back to a boil, briefly. Lower the heat until you have a good simmer. Cover and cook for 20-30 minutes until the veggies squish against the side of the pot.
    • Take the pot off of the heat and let cool for about 30 minutes (no lid.) Puree the soup in a blender, in multiple batches.
    • Put all of the soup back in the pot, over medium heat, and add the yogurt 1 Tbs. at a time, stirring to thoroughly incorporate between additions. Don’t let the soup boil.
    • Garnish each bowl with ghee to taste. Other garnishes include lemon juice, coriander leaves, and crisp-fried onions (golden-brown), depending on your taste.

    Recipe adapted from Jennifer Brennan’s *The Cuisine of Asia*.

    While this doesn’t bear much resemblance to most mulligatawny I’ve had in Indian restaurants, it is vegetarian (even the most dedicated carnivore like myself needs a break once in a while) and is the perfect blend of comfort food and spice, especially if you have a good Indian restaurant or grocer nearby and can obtain some garlic naan.

  4. Oh do we love soup…and I have a multitude of recipes to share. We can start with simple chicken tortilla soup. this will make 4 servings

    2 skinless, boneless chicken breasts, cut into strips (or use left over chicken, shredded or cut up)

    1/2 teaspoon olive oil

    1/2 teaspoon minced garlic

    1/2 teaspoon ground cumin

    1/2 teaspoon hot paprika

    2 (14.5 ounce) cans vegetable or chicken broth

    1 cup corn kernels

    1 can black beans

    1 can diced tomatoes with green chilis or jalepenos (your taste)

    1 cup chopped onion

    1/2 teaspoon chili powder

    1 tablespoon lemon juice

    1 cup chunky salsa


    8 ounces corn tortillas cut into strips or wedges

    1/2 cup shredded Monterey Jack cheese (optional)

    sour cream (optional)

    avacado slices (optonal)

    Brown chicken with garlic and onion, season with cumin and paprika. Add the rest and simmer 30
    minutes. Add chips to bowls, fill with soup and top with cheese, sour cream and avacado. Eat up!

  5. I love a good French Onion Soup, but my favorite soup is a basic Mediterranean Tomato Soup.

    1.5 pounds plum tomatoes; 1 onion; quartered; 1 celery stalk; 1 garlic clove; 1 Tbsp olive oil; 2 cups chicken stock (or just water); 2 Tbsp tomato paste.

    1. Place the tomatoes, onion, celery, garlic and oil in a pot (saucepan). Cover with a tight-fitting lid and cook over a gentle heat for 40-45 minutes, shaking the pan occasionally, until the vegetables become very soft.

    2. Spoon the vegetables into a food processor or blender and process until smooth. Then press through a sieve to remove the tomato seeds. Then return to the pot.

    3. Stir in the stock and tomato paste and bring to a boil. Simmer gently for about 5-8 minutes.

    Add pepper and salt to taste, optionally sprinkle with cilantro or parsley to garnish. Serve hot.

    It is really simple and unbelievably delicious. I’ve got a friend who told me they hated tomato soup until they tried this and now they make it regularly. It’s generally been a hit with most everyone I’ve made it for, but of course your personal mileage may vary.

  6. I have never commented on one of these before but you have tempted me with the soup recipe request. This is my mom’s recipe for baked potato soup and it is awesome. Just a warning: I have yet to find a non-messy way to peel and cube baked potatoes.

    12 slices bacon
    2/3 cup butter
    2/3 cup all-purpose flour
    7 cups milk
    4 large baked potatoes, peeled and cubed
    4 green onions, chopped
    1 1/4 cups shredded Cheddar cheese
    1 cup sour cream
    1 teaspoon salt
    1 teaspoon ground black pepper

    Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
    In a stock pot or Dutch oven, melt the butter over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
    Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

    • Nice. I too am a fan of a good potato soup. My wife never liked potato soup until I made some one night. I also do a killer chicken noodle soup that got her to realize why it’s comfort food. 😉

    • I always slice my baked potatoes, scoop out the centers, and use the skins for potato skins (the appetizer) later on. It takes a few more potatoes to get the right amount this way, but makes more food!

  7. Soup, eh? My favorite? A recipe, perhaps? My inner foodie/cook is twitching with excitement! Shall I regale you with tales of my Ukrainian Grandad’s ghastly red bowls of Kolodynyk – (I can’t begin to even try to spell that accurately – I never learned the Ukrainian alphabet), otherwise known as Borscht – quivering with some gelatinous pools atop what looked to be a pile of stinking guts ripped from Tinkerbell herself? And topped with a hardboiled egg – an egg, for God’s sake! Yes; I still eat it but I’m not a huge fan – the experience reminds me of him, and that is what I enjoy.
    Or how about my Mom’s Oxtail stew? A recipe she had learned from her mother, who carried it with her from England more than half a century before – and was always devoured in our house. Unless Grandmother made it, that is – for I am blessed with a proper British grandmother who can’t even make toast. My mother often joked that the American fear of British cooking was singlehandedly caused by people being duped into eating at my Grandma’s house.
    There’s stories in soup – “Soup and fish explain half the emotions of human life,” (Sydney Smith) so here’s mine. If you’re allergic to seafood, however, you are SOL. It’s a proper Southern seafood chowder that only seems daunting:

    1 lb. of bacon, chopped
    1 yellow onion, chopped
    3-4 ribs of celery, chopped
    2-3 carrots, chopped
    a couple cloves of garlic, minced
    3 bay leaves (you can skip this, and it won’t hurt anything)
    1/2 cup flour
    6 cups of seafood stock (this can be kind of a pain in the ass to find; I have seen it at both Sprouts and Whole Foods and purchase it there. That being said, I have also used water with a bottle of beer with just as good a result)
    about 2 pounds of gold or red potatoes, chopped small
    2 cups of corn, fresh or frozen
    2 cups heavy cream
    1 pound firm white fish (I use cod), cut into small chunks
    1 pound of shrimp, tailed, maimed and deveined
    1 pound bay scallops (or use the larger sea scallops and chop them up – I’ll never know!)
    1/2 pounds of lump crabmeat (don’t use imitation. If you want to use imitation, omit this ingredient. You will thank me later)
    salt and pepper
    scallions if you’re feeling expansive

    If you have a Dutch oven – awesome. If not, grab the biggest stockpot you can find. Brown the bacon over medium heat until it’s crispy. Dump in the onion, garlic, carrots, and celery. Toss in a few bay leaves and some salt and pepper. When the onions get a little soft (really just a few minutes) add the flour and stir it up for a few minutes. Dump in the stock (or water and beer) and stir it till it’s smooth. Add the potatoes and corn, turn down the heat and let it simmer for ten to fifteen minutes until you can stick a fork in a piece of potato. Now dump in the cream and bring it back to a simmer. Then toss in the seafood and simmer for about five minutes until the seafood is cooked. Take out the bay leaves (if you’ve used them) and garnish (if you want) with scallions.
    By the way, you can mess with the seafood however you like. Just be sure to keep the firm white fish chunks as a sort of base for the rest.

    Sorry for the wordiness, but this one really got my juices flowing!

  8. Here is one for meatless Mondays (I am a vegetarian) –Roast any root veggies (beets, carrots, potatoes, sweet potatoes, turnips, onions, etc.) with perhaps some celery, fennel, and/or some butternut squash. (Whatever comes out of the garden or the farmer’s market.) I usually cube the onions and beets and coat them in olive oil with some rosemary. You can add tofu cubes browned in coconut oil if you like. Eat and enjoy for dinner the first night. The second night heat them up again with a can of coconut milk (I like organic) and throw the whole thing in the blender (I use at Vitamix) with fresh or crystallized ginger until it comes out like one of those fancy French creamed soups–Can be varied with curry powder or favorite spices/herbs. Yummmmm!

  9. To produce a mighty soup, you must choose a mighty theme. I look forward to seeing what people choose. For I firmly believe that in the annals (that’s 2 Ns, you scatologically-obsessed urchins) of human history, the ranking of important discoveries goes like this:

    1) Fire
    2) Soup

    And the voting was close.

  10. If you’re broke, try stone soup. Go down to the beach and pick out a round stone. It should be big enough to fit in your hand, but no bigger, and nice and smooth. Bring it home and put it in a saucepan. Add a liter of water and bring to the boil slowly. As it’s heating up, slice a couple of carrots, an onion, some red and peppers, a courgette, skinned tomatoes, half a chicken if you have one. Really, you can add anything you like. Bring to the boil simmer and serve. Enjoy!

  11. Greetings from the Chaos Kitchen!

    On my way to PA today! I can’t wait to cook with my big sister this weekend. I can usually make her cry. She is compelled to follow her recipes to a a big-OCD-Tee and I am the Chaos Cook. And I love soup coz you can throw just about anything (presumably edible) in there. And it’s still friggin snowing, here in Germany, too.

    Hokkaido Soup (Hokkaido is a little, dark-orange pumpkin from Japan that you don’t have to peel).

    Take one hokkaido and wash it. Cut off the stem, cut it open, remove the seeds and cut it all into cubes. You might have a bowl full, that’s enough.

    Peel a big onion. If you don’t have a big one, then peel two or three little ones depending on if you even like onions. And a couple of cloves of garlic while you’re at it. Chop it all up. Heat a big pot, pour in some oil, (a few splashes is good. I like cold-extracted olive oil) throw the oinions in first, let them cook a bit and then throw in the garlic. If you like curry, you could sprinke curry over the oily frying onions until the smell makes your mouth water, then it’s enough. Then pour something liquid over the top. Like that white wine you’re sipping. Or vegetable broth. Homemade lamb stock is really good if you’re not serving to vegan friends.

    Ok, Hokkaido, go! Throw that in, unpeeled, of course. Add four peeled and cubed potatoes to help thicken. Cover it all up with broth (that’s enough wine!) Cover the pot and set a timer if you’re going back online or, um, going back to your writing. Twenty minutes unless you find yourself composing a volume-sized comment on some blog or another. When you come back you’ll be surprised how fast that cooked. It should be really mushy.

    Puree the soup now using your favorite kitchen utensil. If your serving to meat eaters, you can add creme fraisch or real sour cream. For our vegan friends, soy cream does nicely, too. Salt and pepper to taste. Add fresh grated ginger and serve. Serving suggestions: top with roasted pumpkin seeds and a little spash of pumpkin seed oil.

    Guten Appetit!

  12. Man, do I love soup. It’s by far and away one of my favourite things ever. Spicy with noodles or thick with crusty bread…love me some sweetcorn chowder or some creamed cauliflower soup. And I don’t think I ever knew harmony until I tried a friend’s parsnip and pear soup.

    But my latest kick is vegetarian pho. Spice a rich vegetable stock with some whole star anise, a cinnamon quill, a few crushed Szechuan peppercorns, some soy sauce and a few shiitakes, boil it and then let it sit for a few hours in the hot pot. Serve it with fresh-cooked noodles and veggies, fried tofu or meat (if you’re that way inclined), and the most important bit of all: a huge plate of fresh lime wedges, basil, coriander/cilantro, mint, bean shoots to throw in as you go. Yessir.

  13. Thick lentil soup/creamy parsnip soup – both ideal in cold weather, although you can have cold parsnip soup as well.

  14. Kim-chi Jjigae. I don’t know how to make it yet, but there is kim-chi involved. So it’s obviously delicious.

    • I make a Kimchi Jigae that that my Korean wife considers pretty damn good. I don’t have time right this moment but if you’d like I can type up how I cook it and post it here later. And yes, it’s a pretty delicious soup/stew.

  15. My favourite (or the only one I’ll eat) is homemade roasted red pepper and tomato soup. Just quarter a shedload of tomatoes, a shedload of red peppers, about 3 onions, and a load of garlic cloves–all of them unpeeled–and stick them on a baking tray, drizzle in olive oil and roast until they’re all cooked and soft. Then remove all the peel, bung the lot of them in a blend, whiz them up until chopped to mush, add in chicken stock, whiz up again. This should give you a fairly thick-consistency soup. Then all’s you have to do is bung all that into a saucepan (or storage tubs for later), and season with salt and black pepper to taste when heating up to eat. Voila. Simples.

  16. Being a confirmed Britisher, I have to say you simply can’t beat Heinz Cream of Tomato Soup. Simple, classic, a cultural and culinary icon. Tomato soup is the yardstick against which all other soups are measured, and Heinz Tomato Soup is the Platonic ideal of tomato soup. Anyone growing up in the UK between 1970 and 1990 probably had liberal immersion in the stuff.

    For other options, a nice Mulligatawny doesn’t go amiss, and a good Minestrone is a wonder to behold. Sadly I don’t have recipes for either

  17. Unfortunately, I lack the prowess in cooking to provide a recipe, but my soup of choice would definitely be French Onion Soup! All this discussion of soup is making me crave some now…

  18. Another interesting soup:

    Garlic, Chickpea and Spinach Soup

    2 T. olive oil
    4 cloves crushed garlic
    1 onion, roughly chopped
    2 t. ground cumin
    2 t. ground coriander
    5 c. vegetable stock
    12 oz. potatoes, finely chopped
    1 15-oz. can chickpeas, drained
    1 T. cornstarch
    2/3 c. heavy cream
    2 T light tahini
    7 oz. fresh young spinach, shredded
    ground black pepper
    cayenne pepper, to serve

    Heat the olive oil in a large, heavy saucepan. Add the garlic and onion and cook over medium heat, stirring occasionally, for 5 minutes or until the onion has softened and is golden brown. Stir in the cumin and coriander and cook for 1 more minute, then pour in the stock. Add the potatoes. Bring to a boil, lower the heat and simmer for 10 minutes. Add the drained chickpeas and simmer for another 5 minutes or until the potatoes are just tender. Mix the cornstarch, cream and tahini in a bowl. Stir in plenty of pepper. Stir the mixture into the soup and add the spinach. Bring to a boil, stirring constantly, then simmer for 2 minutes. Ladle the soup into bowls and sprinkle with a little cayenne pepper. Mmm…

  19. Keep life simple:

    a chicken
    8 cups swanson’s chicken stock
    4-5 cups of water
    3 stocks of celery
    3 carrots
    a large whole yellow onion
    3 cloves of garlic
    boil 2-4 hours; remove skin and bones; salt and pepper to taste; serve with noodles; rice or as is.

    guaranteed to cure the common cold!

  20. I *love* soup and have been making a version of Canadian Anne Lindsay’s Tri-Colour Bean Soup (I’ve improved on the recipe) every other week. Here’s my version:

    1 (or 2) large onion(s), sliced
    3 cloves garlic,minced
    4 cups veg stock
    large sweet potato, cubed
    3 carrots, sliced
    1 can pinto beans, drained
    1 can kidney beans, drained
    1 can chick peas, drained
    1 tsp oregano
    2 tsp basil
    S & P

    In large saucepan, combine onions, garlic, stock, potato and carrots, bring to boil, cover and simmer 20 minutes. Add all beans and spices to taste. Simmer 10 more minutes to blend flavours. Serve with shaved parmesan cheese sprinkled on top. It’s a meal unto itself.

    Love this post – so many new recipes to try! 🙂

  21. Favorite soup at the moment is Jamie Olivers cauliflower cheese soup.

    To make this soup you will need for 4 people:
    2 carrots.
    2 sticks of cellery (can be left out if you as us have either allergies or just don’t like the taste)
    2 onions
    2 cloves of garlic.
    100-200 grams of cheddar depending how much you love your cheese. Do yourself a favour and get a decent one as it adds so much flavour to the soup.
    800 grams of cauliflower (one large)
    2 cubes of stock unless you are fancy and make your own.
    Spices to your liking (would recommend at least chilli oil/sauce to give it a kick and stay back on the salt depending on which cheese or meat you use.)
    1 tsp of mustard.

  22. My favorite soup is probably hot & sour soup.

    Close second goes to my wife’s chicken and dumplings. She makes it a soap rather than a stew (or lazy pot-pie) and it’s delicious.

  23. My husband and I call this one Marriage Soup. There are no exact measurements because we make it slightly different each time:

    Things you need:
    Vegetable Stock
    Red potatoes
    Green Beans
    Sea Salt
    Bay Leaves
    Caraway Seeds
    Fresh Garlic

    Fill a big pot with vegetable stock/water. Add chopped celery, leeks, onions, salt, pepper, bay leaves, caraway seeds, and a bit of garlic. Let it come to a boil and add sliced carrots. After the carrots cook for a bit, add potatoes. We left the skin on and cut them in large chunks. Let them cook for ten minutes and then add the cabbage and green beans. Cook until everything is tender.

    Easy to make and absolutely delicious. Serve with chunks of bread.

  24. I’ve never tried to make any soup myself, which is something I should probably change, but one of my favorites is a Wisconsin Beer Cheese soup one of the places I eat out at from time to time will have. Even better along side some fresh warm rolls or bread to dip in it.

  25. Yellow split pea soup.

    Get out your crock pot. Put in 2 cups of yellow split peas, 4 cups water, some chopped onion, chopped celery, shredded carrot, maybe some shredded zucchini if you’ve got some laying about. Toss in a couple of chicken bullion cubes. Let it go for the day on low. Before you serve it, shred a bar of Tillamook smoked black pepper white cheddar cheese and stir it in until it melts (this step is NOT OPTIONAL).

  26. Mmmmm, Soup.

    Lentil Sausage Soup
    1 tablespoon olive oil
    *1 Lb. Spicy Turkey Italian Sausage
    2 cups chopped onion
    1 teaspoon ground turmeric
    1 teaspoon ground cumin
    1 teaspoon chili powder
    *1 teaspoon paprika
    1 teaspoon ground red pepper
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    2 garlic cloves, minced
    3 1/3 cups water
    2 1/3 cups dried lentils
    1/3 cup chopped fresh cilantro
    3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
    1 (28-ounce) can diced tomatoes, undrained

    Heat Sausage in Broiler until fully cooked. Let rest for 5 minutes. Slice into small pieces and set aside.

    Heat olive oil in a large Dutch oven over medium-high heat. Add the onion; sauté for 3 minutes or until tender. Add the turmeric and the next 6 ingredients (turmeric through garlic); sauté for 1 minute. Add water and next 4 ingredients (water through diced tomatoes); bring to a boil. Reduce heat; add sausage; simmer 1 hour.

  27. Hamburger soup. Cheap and makes a shit ton.

    3 pounds of hamburger
    2 large cans of stew veggies (or bags of frozen stew veggies)
    2 large cans of stewed tomatoes
    as many mushrooms as you can eat
    1 packet of Lipton Onion soup mix (two for more flavor)
    1 beer

    Brown your beef, dump all of it into a crockpot and cook on low for 4 or 5 hours. (in a regular pot bring everything to a boil and cut back the heat, let it simmer an hour or so.)

    My husband likes extra corn, so we dump 2 cans of corns into it as well. You don’t have to use canned or frozen stuff, you can do all fresh. But we like this form of the recipe because we can dump it all out and let the crockpot do most of the work while we get on with other stuff.

  28. I chop cauliflower and sweet potato into some olive oil, garlic, and onions, season with salt and pepper and sage, then cover in stock to boil. After boiling, I turn it down to cook. When veggies are tender, I take it off the heat and add grated sharp cheddar, more sage, a little milk, and blend it with a stick blender. And that’s my recipe.

  29. One of our favorites is Italian Winter Soup, which in Wisconsin you can eat 10 months out of the year. But DO NOT try substituting bratwurst for the Italian Sausage. I just have a feeling that won’t work 🙂

    I also love Greek Lemon soup. My mom used to own a recipe, and this was one of her specialties. I have her recipe, which is very similar to this, but I’ve never been able to get hers to come out right, which leads me to believe she left something out on purpose . . .

  30. One of my favorites is a sweet potato thai curry soup. Basically: sweet potatoes, onions, coconut milk + water, thai curry paste to taste (both red or green pastes work, so use whichever you prefer). Just remember to garnish with some lime juice at the end! It’s thick and creamy (and if it’s me cooking it, pants-flamingly spicy), so it’s best with some bread alongside for dipping.

    I started with this recipe as a basic suggestion for ingredient ratios: and I add the curry paste when the coconut milk goes in.

  31. Coconut-Carrot-Soup!

    *2 parts Carrots and 1 part Sweet Potato (I don’t know your swanky American measuring units, I take about 650 g carrots and 350 g sweet potato)
    *1 or 2 onions
    *2-3 gloves of garlic
    *fresh Ginger (to taste, I take a thumb-sized piece)
    *1 can of coconut milk
    *about 100 g peanut cream (not butter, mind you. Just pure peanut mush)
    *750 ml vegetable stock
    *Lime Juice, Lemon Grass and Green Thai Curry Paste

    Chop all vegetable including garlic and ginger into little dice, sweat for a while. Add stock and coconut milk. Add Curry Paste, Salt, Pepper, maybe some chili pepper. Put in the whole Lemon Grass. Cook for about 20 minutes, take out the Lemon Grass, puree and season to taste with Lime Juice.

  32. Potato Leek:

    Chop up a leek, well up into the green top, and a couple stalks of celery and saute in the soup pot. Garlic too, if you like it.

    Wash and chop up three or four potatoes. Add to the pot with a shake of (in descending order of bulk) sage, thyme, rosemary, savory, and a bay leaf or two. Salt and pepper if you like. Give a good stir and add enough chicken stock to cover the veggies; cover the pot and lower heat to a simmer for at least thirty minutes.

    Make it creamy: use a potato masher or hand blender to chop up the parts. (Watch out for hot splashes.) Add milk and/or plain yogurt and/or half and half and stir until the soup is the desired shade of pale. (Not too or it’ll just taste watery.) Stir to heat the milk (don’t boil) and serve.

  33. Buffalo Chicken Soup. It’s spicy and thick and delicious. I fear it won’t be a good spring or summer soup, though, so while we’re getting snowed on, I’m enjoying it. I tend to hate making soup in the warmer months. The good news is, BFC is super easy to make.

    Chopped onion (one small)
    Chopped celery (couple stalks)
    1/2 – 3/4 cup Frank’s Buffalo Wing Sauce – depends on heat preference
    3 cups chicken stock (I use my own from boiling the chicken)
    3 cans Cream of Chicken soup
    2 cups shredded/cubed chicken (I use thighs because ifattier and sweeter)
    6 cups of milk (I use 2 percent)
    2 cups shredded mozz
    1 cup heavy cream

    Bring everything to a boil and let it simmer for an hour or so. Reheats beautifully.

Leave a Reply to Wendy Morrell Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: