LockedMy new Soup!

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edwmax
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Re:My new Soup! 2012/02/02 15:46:00 (permalink)
chewingthefat

edwmax

chewingthefat

Italians and Greeks, great cooks, great foods, many successful restauranteers...Then there's this Irish guy who bangs out wonderful grub.....
    ... Serve your soup with a thick crusty toast on top or a triangle sticking into & on the lip of the bowl.  ... A person needs something to sop the bowl with anyway.



Actually I serve it with garlic parmesean toast, all my soups get the toast!

Then this should resolve the technical definition of Bruschetta being debated above.   ...???...
#31
Mosca
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Re:My new Soup! 2012/02/02 17:14:13 (permalink)
It's pretty damn good. The art of this one is balancing the bruschetta flavor with the chicken flavor. Too much bruschetta and it's a bit cloying. I added more bullion powder to even it up.
 
Don't add any salt. I used low sodium broth, the bruscetta and bullion are plenty salty.

I added about a teaspoon of black pepper.
 
We don't have a Costco, and my local grocery didn't have the jarred sauce, only the "fresh" kind. Like I wrote, I made 1/3 recipe, using about 40oz of bruschetta topping, one onion, 2 cans of broth, etc.I figure if you cook the fresh sauce it should taste just like the jarred stuff.
 
IMO the Parmesan cheese can wait until the end, sprinkle it on right before serving.
 
And, lastly: There's no reason why you can't substitute salsa for bruschetta, cilantro for thyme, cut up a green pepper in there and call it chicken salsa soup. Serve it with some Monterey jack. Two winners, one recipe.
 
 
#32
chewingthefat
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Re:My new Soup! 2012/02/02 17:29:45 (permalink)
Mosca

Also... you could toast up some Italian bread cubes, or maybe a round,  and float them/it on top, maybe sprinkle a little cheese on top and run the bowl under the broiler right before serving. Make it more bruschetta-y.

Edit: I'm making this soup today. I'll cut the recipe by 2/3, using one jar of bruschetta topping (they're 39oz, by the Costco website). I plan to toss in some orzo, and maybe do the bread thing. Maybe with buffalo mozzarella, or sharp provolone, or both, or whatever, maybe not.

 
39 oz? Yeow, I was guessing, damn was I off!

#33
chewingthefat
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Re:My new Soup! 2012/02/02 17:34:27 (permalink)
What's nice is you can make anything into a soup.
Last week it was Italian Meatball and Bruschetta soup, using beef broth, and the same other ingredients, sold out really quickly!
#34
Mosca
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Re:My new Soup! 2012/02/02 18:47:57 (permalink)
That's right, Tom. At my local diner, Junie G's, Junie makes Reuben soup: corned beef, sauerkraut, and sourdough cubes. It's damn good, too! She might make anything into a soup, whatever she has as leftovers. I've had spaghetti soup from her (not all that good, though).
 
Meanwhile, chicken bruschetta soup has been served, with mozzarella'd Italian toast, and deemed "excellent". Good recipe, thanks for sharing it!
 
 
post edited by Mosca - 2012/02/02 18:50:09
#35
Mosca
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Re:My new Soup! 2012/02/02 19:42:10 (permalink)
I'm curious, mlooney56, if you don't like cooking from a can, why did you even attempt it? Not that I mind your preferences, but your post doesn't ring true. That's quite a bit of shopping and chopping for a recipe that goes against your principles.
#36
Greymo
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Re:My new Soup! 2012/02/02 20:30:24 (permalink)
Mosca

I'm curious, mlooney56, if you don't like cooking from a can, why did you even attempt it? Not that I mind your preferences, but your post doesn't ring true. That's quite a bit of shopping and chopping for a recipe that goes against your principles.

 
 

#37
Mosca
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Re:My new Soup! 2012/02/02 21:53:05 (permalink)
Aw heck, I don't want to be unfriendly. And I'm not the one who tossed the flag. But I DID make this, and it's pretty good, but it's not cheap (3lbs boneless skinless breasts @ whatever/lb, $9 worth of bruschetta) and it takes some time to grill the chicken and shred it. It's not the kind of thing you'd make for friends casually, especially if you don't believe in the method.

I appreciate the desire to cook from scratch. That's a discipline that can be very satisfying. However, the tongue is the final arbiter of value, and the clock and the seasons are often the measures. Soup is peasant food. It is defined by the person making it. If one wants to be rigorous, then soup is always made from leftover bones and vegetable scraps, a la the Prudence Penny cookbooks from 100 years ago. It is always pease porridge, 9 days old.
 
mlooney56 and I disagree... but the disagreement is that in this matter he believes there is a right and a wrong, and I believe there is not.
post edited by Mosca - 2012/02/02 21:56:07
#38
mlooney56
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Re:My new Soup! 2012/02/02 22:17:03 (permalink)
So when I disagree with a post I get flagged as spam?  Seriously?  I tried it because I was at Costco, it wasn't very good.  Maybe his next recipe will begin... open a can of Campbells mushroom soup.  A person who calls himself a chef doesn't even have a can opener in his kitchen.
#39
mlooney56
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Re:My new Soup! 2012/02/02 22:19:39 (permalink)
Canned broth, a container of bruschetta from Costco, and some sort of powdered chicken flavoring?  That's homemade?
#40
CajunKing
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Re:My new Soup! 2012/02/02 22:24:28 (permalink)
mlooney56
So when I disagree with a post I get flagged as spam?  Seriously?  I tried it because I was at Costco, it wasn't very good.  Maybe his next recipe will begin... open a can of Campbells mushroom soup.  A person who calls himself a chef doesn't even have a can opener in his kitchen.

Not so much for the disagreement, but for the attack and name calling "lazy"
 
I have managed and run professional kitchens since I was in college, EVERY ONE had a can opener.
You are seriously telling me you have no can opener??
 
Bullsquat
 
#41
Mosca
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Re:My new Soup! 2012/02/02 22:46:17 (permalink)
@mlooney56, I'm sorry that you're in a bad mood tonight, and feel like arguing. Maybe tomorrow will be better.
 
#42
mlooney56
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Re:My new Soup! 2012/02/02 22:58:56 (permalink)
Best restaurants don't have them, or microwaves.
#43
CajunKing
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Re:My new Soup! 2012/02/02 23:07:37 (permalink)
mlooney56
 
At least we agree on one thing - There is no place in a pro kitchen for a microwave.
#44
CajunKing
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Re:My new Soup! 2012/02/02 23:15:35 (permalink)
chewy has nothing to do with flagging your post as spam.
 
personal attacks are a no-no
 
+
 
Chewy hasn't been on for a couple of hours, he can handle himself (over 5 hours ago to be more exact)
post edited by CajunKing - 2012/02/02 23:19:38
#45
pnwchef
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Re:My new Soup! 2012/02/03 14:42:12 (permalink)
joerogo

chewingthefat, I did a little research on mlooney56 posts(Bank of America, Employee Meals).  You got yourself a stalker Chewy!  


I thought I was the only Chewy stalker, now I have competition ............GGEEEZZZZ.........if we get one more person, it could be a fan club.............
#46
SUZYQICU
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Re:My new Soup! 2012/02/03 20:49:44 (permalink)
One more nail in the coffin.......
#47
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Re:My new Soup! 2012/02/03 23:06:32 (permalink)
Looks to me like Looney is "spamming" anyone who disagrees with him!
#48
pnwchef
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Re:My new Soup! 2012/02/04 10:44:32 (permalink)
I'm not going to bother to say anything about Mlooney, I don't think he will be around long enough to worry about him or his comments.
  Tom has been a good supportive member of Roadfood for many years. Tom has owned a successful Restaurant for years and is a Roadfood favorite place to stop for a good meal. If you know anything about Tom, you would know he is all Heart and soul, always working on new ideas, gives his best to the restaurant he created. I consider Tom, a good friend, a well respected member on this site and a person who contributes to this forum on a daily basis. ..........Thanks Tom, for helping to start new and fun posts that keep people coming back....................pnwc
#49
chewingthefat
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Re:My new Soup! 2012/02/04 12:40:23 (permalink)
PNWCHEF

I'm not going to bother to say anything about Mlooney, I don't think he will be around long enough to worry about him or his comments.
Tom has been a good supportive member of Roadfood for many years. Tom has owned a successful Restaurant for years and is a Roadfood favorite place to stop for a good meal. If you know anything about Tom, you would know he is all Heart and soul, always working on new ideas, gives his best to the restaurant he created. I consider Tom, a good friend, a well respected member on this site and a person who contributes to this forum on a daily basis. ..........Thanks Tom, for helping to start new and fun posts that keep people coming back....................pnwc

Thanks Bill....It's amazing to see the few negative, seemingly always angry, posters, who bother to spread their drivel here.
#50
MiamiDon
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Re:My new Soup! 2012/02/04 12:52:12 (permalink)
Michael Hoffman

Just out of curiority, as bruschetta is a toasted bread, how do you get it in a jar for soup?


I think it's a lost cause.  Folks and manufacturers have started calling the toppings for bruschetta "bruschetta."
 
 
#51
mayor al
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Re:My new Soup! 2012/02/04 13:11:14 (permalink)
OK I wasted a ton of time squirting on the embers of this flaming session. 
 
IF YOU CAN'T SAY SOMETHING NICE...DON'T SAY NOTHIN' AT ALL.
(Thumper to Bambi, 1948) 
Good Advice from your friendly Moderator.
#52
CajunKing
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Re:My new Soup! 2012/02/04 18:22:37 (permalink)
Yes Sir Dad
We will behave
#53
ann peeples
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Re:My new Soup! 2012/02/04 23:28:07 (permalink)
Spam is spam. Bob likes it fried, and than put on toast with cheese.
#54
CajunKing
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Re:My new Soup! 2012/02/06 17:34:51 (permalink)
I love it grilled with cheese on a toasted bun
 
or in scrambled eggs
#55
Michael Hoffman
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Re:My new Soup! 2012/02/06 18:42:56 (permalink)
Boy, I seem to have missed all the fun.
#56
chewingthefat
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Re:My new Soup! 2012/02/06 21:46:16 (permalink)
Michael Hoffman

Boy, I seem to have missed all the fun.

Missed all the fun?????????????????? YA GOT MARRIED!!!!!!!!!!!!!!!!!!!!!!!!

#57
Michael Hoffman
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Re:My new Soup! 2012/02/07 08:11:44 (permalink)
chewingthefat

Michael Hoffman

Boy, I seem to have missed all the fun.

Missed all the fun?????????????????? YA GOT MARRIED!!!!!!!!!!!!!!!!!!!!!!!!

Oh boy, does that leave a big hole I don't want to get caught falling into.
#58
marqui
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Re:My new Soup! 2012/02/27 05:49:22 (permalink)
I am having emotional eating and I think browsing some food uncommon recipes will help a lot. It is good that having gotten money from my divorce will help get me through the depression by simply binging on food.
 
 
#59
ann peeples
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Re:My new Soup! 2012/03/17 19:55:51 (permalink)
Without agreeing to your post, I loved Marysville , Ohio as a child. I had my first apple butter there, I had my first homemade peach ice cream there. I sat by my God parents creek and felt peace. I also know you are very observant.
#60
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