this post was submitted on 22 Oct 2023
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[QUESTION] What are your favorite spices to use in soups?

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It's getting to be soup season. What are your favorite soups? (lemmy.world)
submitted 1 year ago by PetDinosaurs@lemmy.world to c/cooking@lemmy.world
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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.

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[–] undeffeined@lemmy.ml 1 points 1 year ago

There's a soup season? I eat soup practically everyday.

Anyway, my favorites are: Caldo Verde and Sopa de Feijão. As I'm sure most people don't know them heres a short description:

Caldo Verde

Lots and lots of finelly cut dark green cabbage on a smooth purée base of potatoes and onion. Traditional version also takes several slidces of blood sausage (chouriço).

Sopa de Feijão (Bean Soul)

Chopped up cabbage and carrots on a smooth base of beans and onion. Beans are usualy brown or butter beans bought dry, soaked overnight and then cooked.

[–] Frawley@lemmy.world 1 points 1 year ago

I love a good chicken wild rice.

[–] EnderMB@lemmy.world 1 points 1 year ago

I like vegetable soup as a way to use up any veg that's about to go out of date. Fresh vegetable stock, roasting some veg beforehand, and adding a hint of curry powder helps make a lovely blended soup.

[–] GissaMittJobb@lemmy.ml 1 points 1 year ago

Funnel chanterelle soup is my all-time favorite. Funnel chanterelles are pretty easy to forage where I live, so I always have a bunch of them in the freezer. It's a cream-based soup with blue cheese in it, an absolute blast of a meal.

[–] FuglyDuck@lemmy.world 0 points 1 year ago (1 children)

For some inexplicable reason, all my soups turn into stews. It’s a mystery, really.

In any case I’ve been experimenting with chili- cooking off andouille sausage for its fond, starting with a sofrito sort of thing using fine chopped onion and celery, garlic towards the end, ginger. deglaze with booze- I’ve been settling to burbon, but white wine was fairly neutral. Enough water for the sofrito to cook down into almost nothingness, followed by the pepper purée.

That’s been a mix of sweet peppers, serano and smoked red chili’s that I’ve grown fresh, mostly aiming for a more mild heat.

Once that’s hot and simmering and cohesive, it’s the beef, I use rump cut into smallish pieces, that I first marinate with fish sauce and some extra booze. (Don’t worry the fish sauce only smells awful until you cook it.) some lime and orange zest, and lime juice. simmer until heavenly.

Other stews are chicken stew (lemon and white wine stock cooks down wonderfully. Add what ever vegetables you’d like- carrots, celery, onion, maybe green beans.). This finds its way into pot pie as often as not;

the GF’s go to is mushrooms soup. I’ll also go to town with a creamy pea soup if I can get my hands on a ham hock.

[–] PetDinosaurs@lemmy.world 1 points 1 year ago (1 children)

Soups/stews exist on a spectrum. Most of reality is that way.

For soups: On one end it's plain water. On the other end it's a boiled potato or hamburger.

[–] FuglyDuck@lemmy.world 0 points 1 year ago

I mean, yeah, that’s kinda the joke?

Though I personally- and without any real authority- divide the line based on how it behaves on a plate (well, hypothetically,)- if the stock/broth would stay clinging on the topping/filling/whateveritscalled rather than just spilling out and making a hypothetical mess…. It’s a stew

[–] ShitOnABrick@lemmy.world -1 points 1 year ago

Tomato soup although personally I would love a coddle stew with some tiger bread

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