finally soup season. which soup will you be slurping this winter
beloved
gonna be sloppin up some squash and pear soup soon - acorn squash (or pumpkin if it's cheap after halloween), carrot, ginger, pears, turmeric, sumac, a little smoked pepper or paprika, garlic, onion, a fistful of salt and pepper, and a little bit of malt vinegar.Everything else can be added to the bowl - bacon or ham, cream, sour cream, serranos, crispy tofu, egg... the base is great as is.
>>21681001>pearwtf, I'm intrigued.Share a recipe.
>>21680973Wife and I always have a soup Sunday in Fall through Spring. Did broccoli cheddar 3 weeks ago, butternut squash soup last week and this week is French onion. Should be comfy.
Made lentil soup today
ive never made a soup. where do i start?
>>21681055what a beautiful life you live
>>21681005It's more a collection of superstitions, but it goes something kinda like this: >some kinda squash... acorn, spaghetti, pumpkin, it's all good.>four to six pears. Bosc is perfect for this.>one to three carrots to roast>one large white/yellow/sweet onion (to roast) or a red onion or two large-ish shallots (to sautee and add late)>2-3 cloves of mashed garlic, or a whole fist if you're going to roast it>seasonings - teaspoon each of paprika of your choice, sumac. Easily a tablespoon of black pepper, probably two of salt. Half of a frozen turmeric slug grated, or a teaspoon or so of the powedered stuff. At least one cubic inch of ginger. A pinch of allspice. A pinch of cumin. A good splash of malt vinegar. Sage won't hurt this. Rosemary won't hurt this. Nigella, ajwain, cardamon, nutmeg, a poblano or one or two thai chilies, it's all good.>water or veg stock. If using veg stock, use less salt. Use chicken stock if you want. A little soya or worcester won't hurt this none neither.- halve or quarter squash, remove seeds and place en papillote/in foil with salt, oil/butter, etc. for roasting separately. Either peel and cube squash now if youre knife's up to it, or roast first and scoop later.- chop up your veg (small slices if you're sauteeing the red onion or shallots), core your pears.- Preheat the oven to 365F to encourage browning without undercooking the squash.- If you're doing the squash in halves or quarters, give that a 30 min headstart. If you're cutting it into chunks ahead of time, toss everything in for 20 mins, salt if you wish. If you're doing the pepitas in with the veg, check them often.When everything you're roasting is sufficiently roasty, pull from the oven. Sautee anything you wish to sautee at the bottom of your pot and pull for later. Pop your roasted veggies in the pot with your seasonings, stir 'til fragrant, add your liquid. When sufficiently soup, blend. Check your seasoning. Serve with whatever you want.
>>21681104If you want to go simple just add some shredded or cut chicken and rice or pasta to some chicken broth (simmered with garlic if you like). Or add canned black beans and some jalepeno to chicken broth and blend until smooth.
>>21681001Sounds like what I just made, a pork, apple and squash/sweet potato stew. Real good shit
>>21680973all hail zurek - king of slavic soups
>>21680973Made creamy chicken and wild rice last week, and chili over the weekend. Next weekend I'm thinking potato leek, or maybe broccoli cheddar. I'm a sucker for the simple classics.
Cream of mushroom or tomato
>>21682429you really couldn't find a better picture? looks like fucking vomit
>>21680973>finally soup season.WTF is that? who only eats soup during a "season"?
Going to start with bacon potato and corn chowder tonight. Next week when pork shoulders go on sale Ill make a pot of pork apple stew
i love cum soup
>>21680973Is it possible for one to live almost entirely on soups, stews and bread?
Bigos (Polish hunter's stew)
>>21683491I guess I kinda get that if you live somewhere hot and humid you don't really want to pour more hot liquid in your stomach.Anyways I'll be eating this. I have three cans in the cupboard.
Carrot and ginger, and I put plenty of ginger in it. My brother is convinced that all that ginger is why he didn't get a cold last year.
>>21685512It's what I do every year, for months on end, the very minute I need to wear even just a sweater outside.>>21680973So far this fall, I've made cassoulet, beef stew, chili, chicken and potato, chicken and dumplings, chicken noodle, pasta fagioli, minestrone, egg drop, and today loaded baked potato. When that runs out, I'll make chicken tortilla.I fucking love soup and stew season.
>soup seasonwow what a fag. soup is actually really good for you in hot temperatures, since it is very hydratingsoups that I frequently eat>Bún bò Huế>Pho>Caldo de Pata de Res>Seolleongtang with beef tendon>Italian kale, sausage, white bean soup>Veggie soup made with 12-hour bone broth>Miso soup
>>21680973>Which soup will you be slurping this winterAlready made my favorite soup this year, mulligatawny.Probably also going to make some lohiketto, Turkish lentil soup, buttermilk soup, pumpkin soup, onion soup and more.
Love tomato soups in the winter.
Would /ck/ a perpetual stew?
>>21680990>>21680973>soondubu-jjigae>kimchi-jjigaeNot mentioning the superior korean soup: Gamjatang! (감자탕)Shame.
>>21682429>>21683068This is how actual żurek should look.
>>21686995I think these are all the Korean soups I've had...Kimchi Jigae > Yeomso tang > Yukaejang > Seolleongtang > Doenjang Jigae > Mae Un Tang > Samgyetang > Kalbitang
>>21687074You're a dumbass. There's no one recipe for zurek. There's a practically infinite number of variations by region and by family for that matter
>>21687109Do they all smell like someone pissed in them?
