this post was submitted on 22 Oct 2023
156 points (95.9% liked)

Cooking

6646 readers
36 users here now

Lemmy

Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!

Taken a nice photo of your creation? We highly encourage sharing with our friends over at [email protected].

Posts in this community must be food/cooking related and must have one of the "tags" below in the title.

We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn't listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren't tagged after a time.

TAGS:

FORMAT:

[QUESTION] What are your favorite spices to use in soups?

Other Cooking Communities:

[email protected] - Lemmy.world's home for BBQ.

[email protected] - Showcasing your best culinary creations.

[email protected] - All things sous vide precision cooking.

[email protected] - Celebrating Korean cuisine!

While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/

  1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.
  2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.
  3. Spam, self promotion, trolling, and bots are not allowed
  4. Shitposts and memes are allowed until they prove to be a problem.

Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.

founded 1 year ago
MODERATORS
[email protected]
[email protected]
156
It's getting to be soup season. What are your favorite soups? (lemmy.world)
submitted 1 year ago by [email protected] to c/[email protected]
76 comments fedilink hide all child comments
 

It's split pea or ham and potato for me.

In my mind, soup is just a technique that's really about the stock. This is just me suggesting that you all should adopt traditional French cooking technique.

For me, it's saving old chicken scraps and certain veggies and then cooking them until they are mush in water. Grocery store rotisserie chicken skin, bones, and juice; carrots, onions, celery, garlic. Anything getting past it's prime. No brassicas though. I'll throw a t bone in there, but while really good beef broth is amazing, good beef bones cost as much as real beef.

Clam juice or shrimp/crab/lobster shells sauteed in butter with water (or the aforementioned stock...) Is also awesome.

Once you've got that, just put anything in it. That's good soup.

Make sure that you put the correct amount of salt in it. If there's no salt, stock tastes terrible.

you are viewing a single comment's thread
view the rest of the comments
[–] [email protected] 6 points 1 year ago (3 children)

I love butternut squash soup. Its really simple to make if you have stock prepared.

All you have to do is heat up a duch oven with olive oil, throw diced celery, onion and carrot along with the cubed butternut squash and whatever herbs and spices you like. I also add a few tbsp of brown sugar.

Then after frying for 5 mins, cover it with stock and let it simmer for 40mins. At the end, blend it in a blender or with a hand-blender.

Its like 10mins of active work and you get 2-3 quarts of really healthy soup.

[–] Merwyn 3 points 1 year ago* (last edited 1 year ago)

I'm doing nearly the same exept without celery. I'll try to add it next time ! The 2 other changes that I'm doing are to replace the sugar with sliced apple for the sweetness (1/8 of apple per portion).

Also, adding blended cashew nuts (approx 30g per portion) improve a lot the texture and taste imho.

[–] [email protected] 1 points 1 year ago (2 children)

I made this last year and it came out with a texture my wife described as baby food. It was awful. Not sure what I did wrong.

[–] [email protected] 2 points 1 year ago

That sounds like an underpowered blender. Squash takes a really high blade speed to properly cream. Cooking it a lot longer before blending could help.

[–] [email protected] 1 points 1 year ago

Sounds like it was just too thick? More stock would be the solution then.

[–] [email protected] 0 points 1 year ago* (last edited 1 year ago) (2 children)

I love winter squash (roasted and al dente), but I've never really liked pureed soups. I can't complain, but they are too bougie for me. Meanwhile, I'm also wanting lobster/crab/shrimp bisque that need to be that except for the expensive stuff.

I just need some solid chunks in my soup.

[–] Merwyn 2 points 1 year ago

You could add some piece of ham/lard in the puree soup, and eat with bread or "crouton"

[–] [email protected] 2 points 1 year ago

If you're set against it I won't try to convince you, but you can always reserve as many pieces of simmered butternut squash as you like and put them back in after blending. You can do the same with potato chunks, and also add other things in after pureeing like herbs or leafy greens.

There's a lot you can do to add to the texture of a pureed soup.