time for soup!!

Ok after some trial and error, here is my seafood chowder

6 medium potatoes, peeled and chunked
1/4 pound bacon
1 cup chopped onion
1 cup chopped celery
1/2 cup a-p flour
1/2 cup butter
4 cups milk
1 cup clam juice (or additional milk)
3 (6oz) cans minced clams, undrained
1/2 pound popcorn shrimp, peeled and cleaned
1/2 pound fresh fish, grilled or baked (I like snapper or grouper)
1 tsp thyme
salt
white pepper
cayenne


Using large pot, cover potatoes with salted water, boil until done, 10-15 minutes. Drain and set aside.

While potaotes cook, fry up the bacon until crisp, set bacon aside.

In bacon drippings softened the onions and celery over medium heat.

When soft add butter mix in flour, add milk and clam juice stirring constantly until thickened.

Add potatoes, seafood, crumbled bacon, thyme and seasonings

heat thoroughly. DO NOT BOIL

Serve & Enjoy

Grillmeister, I found the best chicken and dumplings recipe ever, on Tyler Florence's Food 911. You can find it on FoodTV site in the section with his recipes. It takes a long time to make (yet prep time is listed at 15 minutes--it takes that long just to prepare the chicken for roasting) but the results are incredible. I usually make a double batch, but only one recipe of dumplings. I freeze the other half of the chicken and chicken stock so we can have it later.

Tyler makes good stuff.

And he's not too hard to look at, either. All of us ladies here in town agree on that.

boy, something must be wrong with me...
i'll take mario battali's soup any day
over tyler's..
i like my soup like i like my men..
full bodied and robust.

are you guys talking chicken and dumplings-or chicken and dumpling soup?i have a great recipe for the soup, but have been looking for the chicken and dumpling main dish for awhile..Xannie-you crack me up!!

annpeoples,

Thanks for the recipes guys! It actually turned cooler here so I'm motivated to cook! Annpeeples: is there a "main dish" or is this a regional translation for the stew? I stick the spoon in the bowl and it should stand up for a while. A plated version(?) would be interesting.

Xannie 01, I'm halfway expecting the soup analogies to start rolling in now....

pretty much a regional translation for stew-thanks for answering my question..

quote:

Originally posted by shortchef

And he's not too hard to look at, either. All of us ladies here in town agree on that.

Oh yeah, baby...
Most pleasant on the eyes...
I wish his show was on late night...
He does have a great recipe for dumplings and fried chicken, I agree there!

Grillmeister.. There are a couple recipes listed in the link below..
Dumpling link below
http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=10588&SearchTerms=dumplings

quote:

Originally posted by xannie_01

boy, something must be wrong with me...
i'll take mario battali's soup any day
over tyler's..
i like my soup like i like my men..
full bodied and robust.

"cajunking wipes the sweat off his brow with his apron as he blushes"

xannie, I knew I liked you

Hi all-just wanted to report on my pot roast being turned into beef barley soup.It is wonderful!!!After we enjoyed the meal on a rainy cool Sunday, I shredded what beef was left, pored gravy,vegetables and meat into a large crock on the stove.Added water, soup beef base,-(beef bouillon would work fine)barley, and let simmer til barley was done.What a tasty soup!!!The only change I made when I made my pot roast, in anticipation of the soup, was I added fresh corn shucked from the cob, and fresh peas from a friends garden.Otherwise it was standard-onions, carrots, celery, red potatoes(I did dice the potatoes before making the soup)Sure wish I could share with you all!!!

Hi-just wanted to report that I made Asphalts Potuguese Kale soup.What a WONDERFUL and TASTY soup.I did substitute chorizo(couldnt find the Spanish version)and I used cabbage instead of kale because my dear friend keeps me supplied with bounty from her garden(the cabbage).And the soup gets better each day(I made it 2 days ago)My husband actually made his homemade rolls and we have been enjoying this meal for lunch and dinner(I have, anyway)I am not sure which soup I will try next, but I know I will try Rubyroses oyster rockafellar soup in Oct.when my favorite cousin comes up for a visit from N.C.Thanks again to ALL for the soup recipes and I welcome more!!!!

quote:

Originally posted by Ashphalt

IMHO the only "secret" to good split pea soup is a tasty meaty ham bone...
Would be interesting to hear other's thoughts on pea soup.

I ran across this today. I will be looking into it and look at the recipes I have.

"Thoughts for Split Pea Soup
When I worked in Nicola restaurant in Los Angeles about 10 years ago, Smiley the sous chef made a killer split pea soup. He used a chicken stock base and cooked the split peas along with diced onion, garlic, celery and carrot, added cumin, bay leaves, a bit of cloves, I think, and let it all cook down for about an hour until the peas were soft. About 20 minutes before it was finished he would add more diced carrot, celery and onion, so that the finished product had some recognizable (but cooked) bits of vegetable. He may have pureed the soup a bit with the handheld blender before adding the last veggies; I'm not sure. (And this is even better if you have a leftover ham bone or a ham hock to add at the beginning.) I never liked spit pea soup until I had Smiley's version, but now I crave it.

Kittyfood @ Chowhounds Home Cooking BB"

Glad to read about the split pea soup-am on a quest for the best as my recipes were not so good......

His sound like a basic split pea soup recipe.
Of course a ham bone is required.

A ham bone is crucial-I am wondering if what taste I am missing is a bit of liquid smoke??

I think Campbells "CLASSIC" READY TO EAT CREAMY TOMATO SOUP is about the best i have ever had!! (Unfortunetly they stopped making the "classic" recipe)

Kind of a topic for another forum....

Annpeebles, so glad you enjoyed the Portuguese soup and that you improvised with what you had. To me, that's much of what home cooking is about.

Well-thanks to you, Asphalt!!!

quote:

Originally posted by annpeeples

Hi-just wanted to report that I made Asphalts Potuguese Kale soup.What a WONDERFUL and TASTY soup.I did substitute chorizo(couldnt find the Spanish version)and I used cabbage instead of kale because my dear friend keeps me supplied with bounty from her garden(the cabbage).And the soup gets better each day(I made it 2 days ago)My husband actually made his homemade rolls and we have been enjoying this meal for lunch and dinner(I have, anyway)I am not sure which soup I will try next, but I know I will try Rubyroses oyster rockafellar soup in Oct.when my favorite cousin comes up for a visit from N.C.Thanks again to ALL for the soup recipes and I welcome more!!!!

I read Ruby Roses Oyster STEW recipe. It's a stew, not a soup. What are we to substitute for the Spinach until they get that E-Coli mess cleaned up? I'm thinkin' Parsley. I make Oysters Rockefeller on the shell using parsley instead of spinach and it tastes great.

saw this in the Arizona Star:
Three-Onion Soup

Makes about 1 gallon

u 2 tablespoons canola oil
u 1 1/4 pounds red onions, sliced thin
u 1 1/4 pounds yellow onions, thinly sliced
u 4 ounces leeks, sliced thinly
u 1 tablespoon sugar
u 1 teaspoon fresh thyme
u 1 bay leaf
u 3/4 cup ruby port wine
u 3/4 cup cream sherry
u 1/2 gallon chicken stock
u 1/2 gallon beef stock
u salt to taste
u ground black pepper to taste
Heat the canola oil in a heavy-bottom stockpot. Sauté the red and yellow onions with the leeks and sugar. Avoid stirring until onions begin to caramelize. Continue cooking until all onions and leeks are well-browned. Add the thyme and bay leaf; stir. Add the port wine and sherry. Reduce liquid by half. Add both stocks to onions. Bring to a simmer and continue cooking for 1 hour on low heat. Season with salt and pepper to taste.
Note: To gratinee the soup: Take several thin slices of baguette and brush with olive oil and garlic. Toast in a 350-degree oven until golden-brown. Switch the oven to "broil" mode. Ladle the hot soup into a pre-warmed soup crock and place 2 slices of the toasted baguette over the top of the soup, then lay several thin slices of Swiss cheese over the croutons. Bake on a sheet pan about 2 inches from the flame for 3 to 4 minutes or until cheese is golden-brown.

I'm wearing out my copy and paste keys with this thread!!!

Lindaw-looks great!!!Thanks for sharing.And,yes,Foodbme,I am aware it is oyster stew.

I always liked Mike Royko's description for making czernina soup.

Step 1 - clamp the duck securely between your knees...

LOL!!!

After hearing about it from an acquaintance and reading about it online, I decided to make Whole Foods Triple Squash Soup

So I wheedled out of my local whole foods the ingredients list: butternut, acorn and pumpkin squash; carrots, celery, onion and parsley; maple syrup, honey, cinnamon; and heavy cream ... and using the measures and preparation from similar soups, made some.

BLECH!!!!!:<little vomiting emoticon>

Maybe vegans are so deprived that they find the soup appetizing (it is a vegan recipe) but I ended up throwing it away.

Lesson: When the ingredients strike you as not tasting good together ... don't make the recipe ... it probably won't.
(And don't make it when you have people coming over in an hour ... luckily I had the stuff to make some Greek lemon-rice soup)

Sonny

Agreed. I know that many people just go nuts over squash or pumpkin soups. If it's a savory one I can choke down a cup, and even enjoy the first few spoonfuls, but forget about the sweet versions. Obviously a matter of (strong) personal taste.

Of course, I'm the wacko who doesn't like candied sweet potatos, either.

More onion soup....with meat!

We had this at the Dobbin House in Gettysburg, PA and I revisited the recipe yesterday...turned out great!

The Dobbin House Onion Soup

From the Pittsburgh Post Gazette Sunday, February 17, 2002

List of Ingredients

6 cups beef stock
2 tablespoons butter
6 medium onions, diced
1 cup stewing beef, cut into 1/2-inch cubes
1 cup dry sherry
6 slices good white bread
12 slices Swiss cheese
12 slices provolone cheese

Recipe

Bring stock to boil. In skillet, melt butter, saute onions and brown beef. Add to stock and pour in sherry. Simmer 30 minutes. When ready, fill 6 bowls with soup. Place slice of bread, 2 slices Swiss cheese and 2 slices provolone cheese on top. Broil until cheese is browned. Serves 6.