I’m in the Navy. 1000 soup has sometimes been the only thing standing between me and the looming precipice of total mental breakdown. Hell yeah I get excited about it.
When I cook for my wife’s family, I get endless, sincere praise. They tell me it’s the greatest soup they’ve ever had. They ask for recipes. The next day they sheepishly ask if they can eat the rest of the leftovers.
When I cook for my side of the family: nothing. Crickets. Which is even more odd to me since my mom never met a seasoning. Period. She does not season her cooking. One time she was tipping over a jar of Italian seasoning just to let it look at the meatballs, and she accidentally spilled some in, and everyone told her it was the best meatballs she ever made.
But I provide a flavorful, well-prepared soup, and at best I get: “Well it turns out I didn’t mind black beans this one time, but I still hate them.”
I dont think that is odd actually. Food just does not have a high status on your side of the family. It is something you do to avoid dying and not something you do to enjoy.
When you make them nice food it is just the same as the bad food on the “gives me nutients” scale. The taste/enjoyment scale is never used to rate your food.
Exactly the same. They are genuinely excited and my side of the family goes: soup? We’re not sick…
I made soup just the other day. It was a pretty bangin loaded potato soup.
thick soup is indistinguishable from one pot and i love it :P
Pot pie is just pie crust with soup filling
Potato soup is just mashed potatoes with too much water, fight me.
Hey everyone! This guy doesn’t know how to make potato soup!
No.
I’m ready. Right here right now.
A proper potato soup has nice spoon sized pieces of potato, celery, (and make sure you get some of the fresh celery leaves in there), onion, garlic, and carrot. And a not inconsiderable amount of bacon. (Pro Tip: Buy the cheaper bacon ends and trimmings for things like soups. They tend to be smokier and more bacon flavored). And for added flavor, tarragon and cilantro and black pepper.
Thicken the soup by making a rue with butter and flour, dissolve in a cup of heavy cream, as that thickens a bit, add it to your soup to thicken the soup. Blend about half the soup to get that smooth creamy texture. And only takes about an hour start to finish.
Beats anything you will ever get out of a can or restaurant.
Yes that plus sour cream, ham, bacon, onion, garlic, corn, cheese, and chunks of potato.
I made ham and bean soup a couple of months ago. To thicken it, I threw in a big handful of leftover takeout fries and it worked great.
A little potato makes for a pretty good thickener in a soup.
This happens to me all the time
It’s soup. How excited can you really get about soup?
Soup, soup
A tasty soup, soup
A spicy carrot and coriander
Chilli chowder
Crouton, crouton
Crunchy friends in a liquid broth
I am gazpacho
Ooh
I am a summer soup
Mmm
Miso, miso
Fighting in the dojo
Miso, miso
Oriental prince in the land of soup
Once you’ve prepared a really good soup from scratch you appreciate how much effort really goes into all of the subtle flavors. Like a can of soup ain’t shit, but when you peel and chop your own ginger, add chilli and lime, and that’s just the base of the soup before you start adding other things, you’ll get it.
Especially if you’re eating it while getting over a cold, and it’s the first thing you really taste in days.
Idk there’s some pretty boring soups out there that are mostly water.
But there can be delicious nutritious thick creamy soups too.
A lot actually. A good home made soup can bring not only great flavors, but textures and even comfort on a bad day. And they can be an inexpensive one pot meal that’s fast and easy to make.
And the potato soup I made for supper yesterday, evidently contains anti-depresseants.
You’ve clearly never had a truly great soup
I’ve had two different people tell me that my chicken soup is the greatest soup they’ve ever eaten. If you’re not getting excited about soup, go and find better soup.
The right soup at the right time: Very.
Pepe has clearly made a potato leek soup variant and thus his emotions are objectively correct
You have no idea how stoked I am for soup
I used to make traditional German lentil soup (Linseneintopf) from freeze dried soup mix. When they discontinued that product, I was really bummed. Since then I’ve learned to make my own and it’s so much better, it’s unbelievable.
it’s so much better, it’s unbelievable.
Don’t leave us hanging. What’s your recipe?
Alright, here you go. This is not very precise so use your own discretion.
Dice two large onions. Fry in oil until lightly brown. Add 200 gr of diced bacon. Add 200 gr of diced celery root
Add 300 gr. of diced carrots. Add 200 gr. of chopped leek Fry for a while, stirring continuously
Add half a liter of water
Add 2 table spoons of vegetable broth
Add a can of brown lentils
Simmer for about 30 minutes
Add water as needed
Add a few tablespoons of chopped parsley
Add salt, pepper, pimento, paprika, and whatever else. takes your fancy.
Add a tablespoon of balsamico vinegar (this may be a bit controversial).That should about do it. All quantities are suggestions. This is very much a make it up as you go along kind of thing.
I would argue the flavor profile of balsamic vinegar in this use. Instead I would go with a red wine vinegar. A bit sharper on the tongue.
But, that’s the cool thing about soup. There are few rules and you can do whatever pleases your palete.
Balsamic is what I have at home so in it goes.
Add a tablespoon of balsamico vinegar (this may be a bit controversial).
Well… Your soup doesn’t have any kind of acid. Not even tomatoes and if one thing need acidic balance it is lentils.
Suggestions?
Fresh squeezed lemon right at the end, when you’re turning off the heat
Cider vinaiger. But that’s my personal taste. Balsamic vinaiger is probably fine.
Some people don’t like it, though.
I’d clarify (heh) the broth- you want two tablespoons of broth concentrate or powder. I’d just say half a litre of broth, and leave it up to the cook to decide whether to use it from concentrate or from a carton.
I was just describing the way I make it. I’m not a recipe writer in any way shape or form.
fair enough. I was just making a note for anyone who might follow it as written.
The problem is that you made a special stew. It’s a stew that blinds someone, but only for a day.
My neighbor’s coworkers cousin once brought me a bowl of soup while I was at the beach with my family on a really windy day. By the time he handed me the bowl of soup it was nothing but a bowl of sand. I ate it anyway out of politeness but I ended up falling asleep after and woke up in ancient Egypt. I’m still stuck here and my family is still at the beach. I’m never eating a bowl of sand again.
Posted 43 minutes ago. Ancient?
He’s now 4000 years old. He had to bide his time until Lemmy came into existence.
Bide?! Damn it I’ve just been on a bidet this whole time.
There are worse things than having your butt hole gently cleaned with a cool spray of water for 4 millennia.
Erroded out of existence.
Too hot.
I want soup so fucking bad rn
Maybe because one of the ingredients is, apparently, frog drool
I’m excited, anon!
I may or may not love the soup itself, but I love that you tried, and that you offer it as a gift.
=D
