What's your favorite soup? Do you make it yourself? If not, who makes it?
With the cooler weather, I have been on a soup craze. Every weekend, I make another pot of soup. Sometimes it's a creamy soup, a chowder, a chili, or even a chunky soup that's closer to stew. I have a few favorites, but I also am trying new recipes.
One of the first fall soups I made was Chunky Chicken and Chorizo Chili. It's got ground chicken, cooked (smoked) chorizo, peppers, onions, beans, tomatoes, and a bottle of beer. I don't even like to drink beer, but it adds a great flavor to the chili.
A favorite soup is Stuffed Pepper Stoup (named by Rachael Ray--thicker than a soup, thinner than a stew). I use 3 peppers of various colors (bell peppers, not spicy ones). Instead of rice (that you might use in stuffed peppers), the recipe calls for orzo, rice-shaped pasta. And there is ground beef, a large can of crushed tomatoes. Top each bowl with a sprinkle of Parmesan cheese.
Another soup I made I wrote about in an earlier blog--harvest creamy corn choup. It was fantastic. I will make that again soon. And I also shared about making Caldo Verde, the Portuguese soup. That was an experience because I had to use 2 pots. Most of it then fit into the crock pot to keep warm, but there was enough for a crowd plus leftovers.
This past Friday I made Creamy Chicken and Dumpling Soup. What's great is the chicken pieces are put in near the end, so they cook gently in the broth (and don't get tough). And the dumplings are potato gnocchi (not the frozen kind; look for packaged), so I did not have to make them myself. My husband loved this soup. It was so quick and easy to make and very tasty.
I can't wait to make more soup, but I'll be out of town this weekend. I guess Monday night I will have to get my "soup fix." Which one to make? I'll think about it and let you know.
By the way, I am not a Soup Nazi. Have another bowl. Here's some bread. There's plenty of soup for you!
I actually have a rewards card for the soup Nazi's restaurant. When I worked off of Wall street, one of his restaurants was on church street an few blocks away. Since he has franchised out his business it's not so hard to get soup anymore. They give you samples, and are friendly; though they do have TV screens up of news interviews while he was in his peak of fame. My favorite "soup Nazi" soup was was his crab bisque. It was a whopping $8 per cup!...but worth it if you wanted to splurge. My boyfriend got his culinary degree in NYC and we ran a little cafe that was all soups and sandwiches. His specialty was turkey and white bean soup, made with the leftover turkey carcass used for sandwich meat. We had faithful followers that would skip out of work early to come and get soup and then get P.O'd if we sold out before they got there. Another big seller was the roasted tomato and basil. A little old man would come every day we would make it, and it would break my heart to tell him if we didn't have any more left. I'll tell you the secret ingredient in class, but I would never hear the end of it if I posted it on the Internet. My favorite was the pasta fagioli, or gazpacho in the summer.
ReplyDeletechicken noodle soup from bread company... LOOOVE IT
ReplyDeleteI love homemade chili and chicken & vegetable soup.
ReplyDeleteI love soup too and that harvest creamy corn soup was great. I think I’ll make it for the whole family when we get together during the holidays this year.
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