LockedMy new Soup!

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Post
2012/01/31 17:19:33
Chicken Bruschetta Soup
The jar of the Bruschetta they sell at Costco, I use 3
an onion thinly sliced then chopped, I use 3
A 49 oz can of Chicken broth, I use 6
Some additional chicken granuels, for the salt
oregano, a few pinches
Thyme
Boneless skinless ckicken breasts cooked on the Flat Top, cut up, I used 10 lbs.
Simmer, adjust seasonings if needed, you shouldn't need.
Oh, a little Parmesean, not too much, the Bruschetta is seriously tasty
This is seriously good soup
post edited by chewingthefat - 2012/01/31 17:21:32
wheregreggeats.com
Filet Mignon
Re:My new Soup! 2012/01/31 20:20:21
Isn't bruschetta a little vinegar-y ???
 
Michael Hoffman
Double-chop Porterhouse
Re:My new Soup! 2012/01/31 20:30:12
Just out of curiority, as bruschetta is a toasted bread, how do you get it in a jar for soup?
Greymo
Filet Mignon
Re:My new Soup! 2012/01/31 20:47:10
You can buy the sauce in a jar to put on your bread.  I had some a couple of weeks ago  and it was quite good.
Michael Hoffman
Double-chop Porterhouse
Re:My new Soup! 2012/01/31 20:48:53
Ah, but what you put on the bruschetta isn't bruschetta.
Greymo
Filet Mignon
Re:My new Soup! 2012/01/31 20:50:26

ann peeples
Sirloin
Re:My new Soup! 2012/01/31 22:02:45
Sounds like a good soup. I would serve it in a bread bowl, and then perhaps it could live up to its name.....
Re:My new Soup! 2012/02/01 11:46:53
wheregreggeats.com

Isn't bruschetta a little vinegar-y ???


Not at all, at least the stuff at Costco isn't. 

Re:My new Soup! 2012/02/01 11:49:01
Michael Hoffman

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

Michael Bruschetta is an Italian Salsa, so to speak, that goes on top of toasted bread. There are a number of recipes for it, all call for bread, but I refer to the tomato toppings as Bruschetta, which is what I use. It's my recipe, I'll call it what I want to, naah, naah, naah , na!

post edited by chewingthefat - 2012/02/01 11:57:04
Michael Hoffman
Double-chop Porterhouse
Re:My new Soup! 2012/02/01 12:16:55
chewingthefat

Michael Hoffman

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

Michael Bruschetta is an Italian Salsa, so to speak, that goes on top of toasted bread. There are a number of recipes for it, all call for bread, but I refer to the tomato toppings as Bruschetta, which is what I use. It's my recipe, I'll call it what I want to, naah, naah, naah , na!

You certainly may call it whatever you wish. However ...
 
Bruschetta: From the Italian word 'bruscare' meaning ‘to roast over coals‘. The thin slices of this traditional garlic bread are made by rubbing slices of toasted bread with garlic cloves, then drizzling the bread with extra-virgin olive oil. The bread is salted and peppered, then heated and served warm.
 
Bruschetta: thick slices of bread grilled, rubbed with garlic, drizzled with olive oil, often topped with tomatoes and herbs, and usually served as an appetizer.
 
Bruschetta: an Italian appetizer recipe made from toasted crusty
bread rubbed with garlic.


Re:My new Soup! 2012/02/01 12:29:53
Bruschetta: Whatever Chewingthefat says it is...per Wikipedia!
Michael Hoffman
Double-chop Porterhouse
Re:My new Soup! 2012/02/01 12:33:23

Greymo
Filet Mignon
Re:My new Soup! 2012/02/01 12:54:32
This thread reminds me of one of the most memorable meals that I ever had. I was about eight years old . I was sent across the street to an Italian neighbor's house to take then some cucumbers that my grandfather had picked from our garden.
 
Mrs. Poaini invited me in and told me to sit and have breakfast with them. I, of course, accepted and sat down at the kitchen table with her and her husband. The kitchen smelled wonderful. She put a bowl of eggs scrambled with green peppers down and then handed me a plate with toasted bread and showed me how to rub garlic on it and then instructed me to put olive oil and salt on it.  I asked what it was and her husband said "This is Italian toast". I loved it They both smiled at me and the best part now comes. He got up and got a small tumbler and poured me some of his homemade red wine.
 
This was my first introduction to bruschetta!
Michael Hoffman
Double-chop Porterhouse
Re:My new Soup! 2012/02/01 13:09:28
Nice memory. And a glass of red, too? Wow!
Re:My new Soup! 2012/02/01 13:29:00
Italians and Greeks, great cooks, great foods, many successful restauranteers...Then there's this Irish guy who bangs out wonderful grub.....
jajarino68
Cheeseburger
Re:My new Soup! 2012/02/01 14:36:49
Chewingthfat, the nonprofit my wife is involved with has a fundraiser called The Soup Challenge. It benefits area animal rescue groups. If you were to enter a soup in such an event, what soup would be your winning recipe.
post edited by jajarino68 - 2012/02/01 14:46:28
pnwchef
Double Chili Cheeseburger
Re:My new Soup! 2012/02/01 14:45:51
Nice picture, looks yummy...............
Michael Hoffman
Double-chop Porterhouse
Re:My new Soup! 2012/02/01 14:53:30

edwmax
Double Chili Cheeseburger
Re:My new Soup! 2012/02/01 15:55:05
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.
 
 
Re:My new Soup! 2012/02/01 17:00:36
jajarino68

Chewingthfat, the nonprofit my wife is involved with has a fundraiser called The Soup Challenge. It benefits area animal rescue groups. If you were to enter a soup in such an event, what soup would be your winning recipe.

Steak and Cheese French Onion Soup, hands down as good as it gets.

Re:My new Soup! 2012/02/01 17:03:58
PNWCHEF

Nice picture, looks yummy...............

Scratch and smell, good pic, but nothing close to your Philippe's pics, again, thank you, thank you Bill, outstanding effort!

post edited by chewingthefat - 2012/02/01 17:06:05
Re:My new Soup! 2012/02/01 17:08:16
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!
fishtaco
Double Cheeseburger
Re:My new Soup! 2012/02/01 17:57:54
Sounds pretty tasty.
pnwchef
Double Chili Cheeseburger
Re:My new Soup! 2012/02/01 19:31:41
chewingthefat

PNWCHEF

Nice picture, looks yummy...............

Scratch and smell, good pic, but nothing close to your Philippe's pics, again, thank you, thank you Bill, outstanding effort!

Chewy, I invited Mar out for a Knotts Chicken dinner, I bet I could get a few pictures of the back end of the Chicken for you.
mar52
Sirloin
Re:My new Soup! 2012/02/01 20:08:58
How'd I get involved?
 
 
ann peeples
Sirloin
Re:My new Soup! 2012/02/01 22:11:02
Nice pic of soup?????????? Missed that.....
 
Glenn1234
Double Cheeseburger
Re:My new Soup! 2012/02/01 23:19:03
 
 
 
From the description, that soup sounds great! 
 
Whether the "bruschetta" is the bread or the topping, I learned something new a few years ago.   I had always pronounced it  "brew-sheh-tuh".  Then, a few years ago, I learned that the real (Italian) pronunciation is "brew-skeh-tuh". 
The "sch" in bruschetta gets an "sk" pronunciation .
 
 
Glenn
 
 
 
 
Glenn
 
     
Mosca
Filet Mignon
Re:My new Soup! 2012/02/02 13:02:11
How big is that jar of bruschetta?
Mosca
Filet Mignon
Re:My new Soup! 2012/02/02 13:28:55
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.
post edited by Mosca - 2012/02/02 13:34:08
Re:My new Soup! 2012/02/02 15:20:35
Mosca

How big is that jar of bruschetta?

Good size Tom, probably 26-28 ozs. Not sure, the beand name is Hanna!

edwmax
Double Chili Cheeseburger
Re:My new Soup! 2012/02/02 15:46:00
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.   ...???...
Mosca
Filet Mignon
Re:My new Soup! 2012/02/02 17:14:13
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.
 
 
Re:My new Soup! 2012/02/02 17:29:45
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!

Re:My new Soup! 2012/02/02 17:34:27
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!
Mosca
Filet Mignon
Re:My new Soup! 2012/02/02 18:47:57
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
Mosca
Filet Mignon
Re:My new Soup! 2012/02/02 19:42:10
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.
Greymo
Filet Mignon
Flagged as Spam (1)
Re:My new Soup! 2012/02/02 20:30:24
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.

 
 

Mosca
Filet Mignon
Re:My new Soup! 2012/02/02 21:53:05
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
mlooney56
Hamburger
Re:My new Soup! 2012/02/02 22:17:03
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.
mlooney56
Hamburger
Re:My new Soup! 2012/02/02 22:19:39
Canned broth, a container of bruschetta from Costco, and some sort of powdered chicken flavoring?  That's homemade?
CajunKing
Sirloin
Re:My new Soup! 2012/02/02 22:24:28
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
 
Mosca
Filet Mignon
Re:My new Soup! 2012/02/02 22:46:17
@mlooney56, I'm sorry that you're in a bad mood tonight, and feel like arguing. Maybe tomorrow will be better.
 
mlooney56
Hamburger
Re:My new Soup! 2012/02/02 22:58:56
Best restaurants don't have them, or microwaves.
CajunKing
Sirloin
Re:My new Soup! 2012/02/02 23:07:37
mlooney56
 
At least we agree on one thing - There is no place in a pro kitchen for a microwave.
CajunKing
Sirloin
Re:My new Soup! 2012/02/02 23:15:35
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
pnwchef
Double Chili Cheeseburger
Re:My new Soup! 2012/02/03 14:42:12
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.............
SUZYQICU
Junior Burger
Re:My new Soup! 2012/02/03 20:49:44
One more nail in the coffin.......
Greymo
Filet Mignon
Flagged as Spam (2)
Re:My new Soup! 2012/02/03 23:06:32
Looks to me like Looney is "spamming" anyone who disagrees with him!
pnwchef
Double Chili Cheeseburger
Flagged as Spam (2)
Re:My new Soup! 2012/02/04 10:44:32
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
Re:My new Soup! 2012/02/04 12:40:23
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.
MiamiDon
Filet Mignon
Re:My new Soup! 2012/02/04 12:52:12
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."
 
 
mayor al
Fire Safety Admin
Re:My new Soup! 2012/02/04 13:11:14
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.
CajunKing
Sirloin
Re:My new Soup! 2012/02/04 18:22:37
Yes Sir Dad
We will behave
ann peeples
Sirloin
Re:My new Soup! 2012/02/04 23:28:07
Spam is spam. Bob likes it fried, and than put on toast with cheese.
CajunKing
Sirloin
Re:My new Soup! 2012/02/06 17:34:51
I love it grilled with cheese on a toasted bun
 
or in scrambled eggs
Michael Hoffman
Double-chop Porterhouse
Re:My new Soup! 2012/02/06 18:42:56
Boy, I seem to have missed all the fun.
Re:My new Soup! 2012/02/06 21:46:16
Michael Hoffman

Boy, I seem to have missed all the fun.

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

Michael Hoffman
Double-chop Porterhouse
Re:My new Soup! 2012/02/07 08:11:44
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.
marqui
Junior Burger
Re:My new Soup! 2012/02/27 05:49:22
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.
 
 
ann peeples
Sirloin
Re:My new Soup! 2012/03/17 19:55:51
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.
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