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.
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.
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."