Is it the underrated Pho? I don't think I can narrow it down to one. I go with New England Clam Chowder, Shrimp Bisque, one of several vegetable/bean soups with meat added and French Onion Soup.
England clam chowder is tops for me. Followed by, in no particular order, white bean (using smoked ham hocks or pig tail for meat), potato-leek, squash, carrot and split pea
There's sp many but I'm surprised nobody mentioned
Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
Step 2
Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
did you find this recipe in an armoire?
So many that I like...almost can’t pick a favorite.
The ones I prefer are the hearty ones that are basically a meal though...chicken noodle, chicken and dumplings, tortellini with sausage, French onion are ones we make in our rotation.
Nothing wrong with good old creamy tomato soup but have to make grilled cheese to go with it...
Cheddar and broccoli
French onion
Pasta Fajoli
Escarole and white beans and/or meatballs
Minestrone
Split pea
Ramen
Potato and Leek
Chicken noodle
Beef and barley
Lenti
But if I were to make a choice it would be either Portuguese kale soup or Pasta e Fagioli with Escarole I make mine with the prosciutto di Parma tip like a ham hock and then shred it like pulled pork and add it back adds a nice flavor.
Another would be tomato basil on a cold winter’s day with some nice grilled Italian bread crostini.
Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
Step 2
Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
Step 2
Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
That is one of my favorite soups and I make that usually about once a month. I double the recipe in order to have extra to warm up later. I delete the apple and also add coconut milk to mine
Corn & Clam Chowder, New England style with Jersey Corn instead of potatoes, and Turkey Bone Gumbo made with Thanksgiving leftovers & Andouille Sausage.
Not sure what it's called (some style of Tomato Soup) that I used to get a restaurant that was so good you didn't need a grilled cheese to complement it. Although, always good to have a grilled cheese with any tomato soup. Anyway, it was a thicker, creamier tomato soup (probably made with half and half instead of milk) with chunks of tomato in it as well as pieces of bacon. It was filling and incredible and I'd eat a bowl there and get one to go to warm up the next day. Shame the owner moved and the restaurant closed.
Not sure what it's called (some style of Tomato Soup) that I used to get a restaurant that was so good you didn't need a grilled cheese to complement it. Although, always good to have a grilled cheese with any tomato soup. Anyway, it was a thicker, creamier tomato soup (probably made with half and half instead of milk) with chunks of tomato in it as well as pieces of bacon. It was filling and incredible and I'd eat a bowl there and get one to go to warm up the next day. Shame the owner moved and the restaurant closed.
Wor won ton soup. I otherwise struggle with the subtleties of Asian ingredients although I’m a big fan of Hot and Sour and West Lake Beef soup as well.
As for closer to home I make a nice French Onion based on one from Thomas Keller’s bistro out here by me, a super easy but delicious 80 year old Pea Soup recipe from Anderson’s half way between SF and LA out in the middle of nowhere and lastly Italian Wedding Soup of my own creation- with escarole, never spinach.
As for closer to home I make a nice French Onion based on one from Thomas Keller’s bistro out here by me,
I started doing something different with my French Onion soup. It was always messy trying to cut the slice of bread floating on top, so I now cut the bread into bite-sized croutons and toast them. I can just pick one off with some cheese without spilling the soup.
As for closer to home I make a nice French Onion based on one from Thomas Keller’s bistro out here by me,
I started doing something different with my French Onion soup. It was always messy trying to cut the slice of bread floating on top, so I now cut the bread into bite-sized croutons and toast them. I can just pick one off with some cheese without spilling the soup.
We do same thing, toast up small French bread cuts and melt gruyere cheese on them. Then add into bowl...
Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
Step 2
Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
did you find this recipe in an armoire?
Yes and I am ready to expose it to the world!
This thread must bring back some great childhood memories
Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
Step 2
Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
That is one of my favorite soups and I make that usually about once a month. I double the recipe in order to have extra to warm up later. I delete the apple and also add coconut milk to mine
"Though many people think of chili as its own category, it is technically just a type of stew, with origins in Tex-Mex cuisine. Chili isn't a soup mostly because it usually is more solid than it is liquid, with most chili recipes containing majority meat and/or vegetables that are simmered in a tomato sauce."
I have a tendency to make them more stew-like almost always adding more of the non-liquid ingredients than the recipe calls for figuring I can always add more liquid.
How to make Moroccan Harira - A warmly spiced and filling Chickpea and Lentil soup - ( New Window )
Clam or fish chowder is an extremely close 2nd.
Only one I do not like is tomato...
I like this ranking, a good Clam chowder tho could take the cake.
At home, canned? Progresso Chickarina
Step 2
Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
did you find this recipe in an armoire?
Nothing wrong with good old creamy tomato soup but have to make grilled cheese to go with it...
Tomato-basil soup
Pea soup w/garlic croutons
Cheddar and broccoli
French onion
Pasta Fajoli
Escarole and white beans and/or meatballs
Minestrone
Split pea
Ramen
Potato and Leek
Chicken noodle
Beef and barley
Lenti
So many great soups
Lobster bisque
Clam chowder
[quote] likely my #1 - I am a soup and sandwich person.
Clam or fish chowder is an extremely close 2nd.
Only one I do not like is tomato... [/quote
I love a good split pean. Need a ham bone or make it properly IMO.
Another would be tomato basil on a cold winter’s day with some nice grilled Italian bread crostini.
OMG, I love soup. We always have homemade soups in the freezer. A great goto when we don't feel like cooking or we have been out or whatever...
Quote:
Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
Step 2
Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
did you find this recipe in an armoire?
That is my recipe for wild mushroom
Add bacon please.
Step 2
Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
That is one of my favorite soups and I make that usually about once a month. I double the recipe in order to have extra to warm up later. I delete the apple and also add coconut milk to mine
That place was awesome!
Not sure what it's called (some style of Tomato Soup) that I used to get a restaurant that was so good you didn't need a grilled cheese to complement it. Although, always good to have a grilled cheese with any tomato soup. Anyway, it was a thicker, creamier tomato soup (probably made with half and half instead of milk) with chunks of tomato in it as well as pieces of bacon. It was filling and incredible and I'd eat a bowl there and get one to go to warm up the next day. Shame the owner moved and the restaurant closed.
Italian lentil
Ham and bean
Chicken stock with whatever
My favorite would be noodle bowl
Quote:
...add grilled cheese to complete.
Not sure what it's called (some style of Tomato Soup) that I used to get a restaurant that was so good you didn't need a grilled cheese to complement it. Although, always good to have a grilled cheese with any tomato soup. Anyway, it was a thicker, creamier tomato soup (probably made with half and half instead of milk) with chunks of tomato in it as well as pieces of bacon. It was filling and incredible and I'd eat a bowl there and get one to go to warm up the next day. Shame the owner moved and the restaurant closed.
Probably a bisque
As for closer to home I make a nice French Onion based on one from Thomas Keller’s bistro out here by me, a super easy but delicious 80 year old Pea Soup recipe from Anderson’s half way between SF and LA out in the middle of nowhere and lastly Italian Wedding Soup of my own creation- with escarole, never spinach.
Honorable mention to my Lentil with Sausage.
As for closer to home I make a nice French Onion based on one from Thomas Keller’s bistro out here by me,
I started doing something different with my French Onion soup. It was always messy trying to cut the slice of bread floating on top, so I now cut the bread into bite-sized croutons and toast them. I can just pick one off with some cheese without spilling the soup.
Quote:
As for closer to home I make a nice French Onion based on one from Thomas Keller’s bistro out here by me,
I started doing something different with my French Onion soup. It was always messy trying to cut the slice of bread floating on top, so I now cut the bread into bite-sized croutons and toast them. I can just pick one off with some cheese without spilling the soup.
We do same thing, toast up small French bread cuts and melt gruyere cheese on them. Then add into bowl...
Is that the red or the white?
Quote:
Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
Step 2
Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
did you find this recipe in an armoire?
I kid I kid 😂😂
Agreed, and one of the best I remember from 65 years ago was from the gigantic kettle at Jones Beach.
Quote:
Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
Step 2
Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
That is one of my favorite soups and I make that usually about once a month. I double the recipe in order to have extra to warm up later. I delete the apple and also add coconut milk to mine
According to The Pioneer Woman, no.
"Though many people think of chili as its own category, it is technically just a type of stew, with origins in Tex-Mex cuisine. Chili isn't a soup mostly because it usually is more solid than it is liquid, with most chili recipes containing majority meat and/or vegetables that are simmered in a tomato sauce."