OT: The Official Soup, Bread, and Cheese Thread

[Dream Jobbed 2.0]

Bui pho on Main St Manchester

 

[BLUEDOGHOUSE]

As for local...I think the onion soup @ Abigail's is terrific and worth a try.

 

[intlzncster]

Yankee Lobster in southie

Seafood soups? Or regular fair as well?

 

[Dove]

Three of my faves to cook after work:

Morrocan Chicken Stew.
Roasted Beef, Mushroom and Barley Soup and...
Ckicken and Barley Soup with Baby Spinach.

Fave soup at a food service joint was a tomato soup at Breugger's Bagels.

 

[Rocktheworld]

Good soups in boston. Tell me where.

I remember Yankee having a solid bisque

Neptune does a great cioppino last I remember

 

[Dream Jobbed 2.0]

Three of my faves to cook after work:

Morrocan Chicken Stew.
Roasted Beef, Mushroom and Barley Soup and...
Ckicken and Barley Soup with Baby Spinach.

Fave soup at a food service joint was a tomato soup at Breugger's Bagels.

Moroccan Chicken is so good and so easy in the crockpot.

 

[Mano]

As for local...I think the onion soup @ Abigail's is terrific and worth a try.

View attachment 39335

As a steak place they're pretty meh, but Chuck's does a nice french onion too.

 

[tjhusky]

Nothing like home made or made from scratch at a good restaurant.
Recently tried a new recipe. Italian sausage browned, chicken broth, yams, kale, onion.
Simple,tasty, hearty.

Family recipe for Greek yogurt soup (think cream based chicken soup). Also Mom’s recipe for French onion soup.

Leagle Seafood clam chowder. Any soup from Supreme Seafood in North Branford

 

[Robertelamin]

Seafood soups? Or regular fair as well?

Just seafood.

 

[Danzz]

The best soup I ever had was wild turkey soup made from recently shot wild turkeys at the Hermitage in Vermont.

 

[superjohn]

Manhattan clam chowder shouldn't even be called Manhattan clam chowder. It has nothing to do with NYC and it's basically just a cr@ppy cioppino.

Mexicans and Asians seem to take soup to a whole other level.

 

[Scoe]

Tom Yum Noodle Soup, Duck Noodle Soup, Seafood Noodle Soup. Add in Chile Sauce, Siracha Sauce and Fish Sauce.

 

[Son of Robert]

Soup for me is a labor of love. I save the discards of vegetable prep, nothing rotten ever, but more like ends of broccoli, carrots, onions etc., garlic bottoms, anything I think will lend flavor and nutrients. Put it in a zip lock bag, keep it in your freezer and continue to add to it. I add to this all bones from the table and freeze these also. Once you have two bags worth, good size bags, maybe 2qt or so x two you are ready to make a good stock. Simmer/boil on low for a day or so, more like two, adding water when necessary in a 7.5qt pot. Move it around as much as you want with a big spoon. Take your time, when you think you're done, most things in this pot are unidentifiable, you've cooked it down.

Strain this a couple of times thru a wire screen strainer regular width, allow to get chilled overnight, then remove top layer of fat which has congealed. You are ready to proceed. If it is bitter at all maybe from chicken bones add some sugar to taste, not much.

At this point based on the flavor of your stock decide what kind of soup you want to make. Select a meat, select your veggies, lentils or beans, rice or barley, potatoes, etc. Flavor your meat by sauteing it first. Add your beans and harder vegetables first, then later your quartered mushrooms, noodles etc.

Know your timing. Actually making the soup, the cooking of it, really only depends upon your slowest cooking ingredient but there are no exacts. The longer it cooks without making mush out of your veggies the better. Better flavors, better broth. If using beef to cook take your time til it's tender. Add any spices you think you might need. Don't F it up, it won't need much at all.

The stock is so vitamin and nutrient rich it is a blessing. Very healthy, liquid gold. Very flavorful. Good stock is a culinary delight.

There are only 3 ways to create flavor in soup. The stock, the ingredients you add, spices. Stock is the backbone, hard to get a really great soup without it.

You have to have a natural feel for how much of each ingredient you add, I don't use recipes. When finishing broth/water level should be about one inch from top. Plenty of soup to go around, freeze some for other days.

Delicious! Make it a little different each time. For vegetable soup use no bones or meat. Same principles.

 

[Scoe]

Good soups in boston. Tell me where.

Anywhere thats asian central like China Town, even some of the neighboring towns like Malden(huge Asian population) the down town area you can't miss them.

 

[Excalibur]

Like beer, it’s almost Pavlovian for me now; I begin to feel discomfort just thinking about it.

I actually was shellfish intolerant for a few years, but have been able to introduce it back a bit.

Even when it would make me sick to my stomach, my mouth would water thinking about the Manhattan chowder at Surfside or the Dock in Montauk.

 

[Fishy]

The only time I ever feel like soup is a good idea is when I’m sick. That soup will never be Manhattan clam chowder, though.

One of the best uses for an instant pot is chicken soup. Takes all of about 25 minutes, plus whatever time it takes to chop some veggies.

 

[Hans Sprungfeld]

Soup for me is a labor of love. I save the discards of vegetable prep, nothing rotten ever, but more like ends of broccoli, carrots, onions etc., garlic bottoms, anything I think will lend flavor and nutrients. Put it in a zip lock bag, keep it in your freezer and continue to add to it. I add to this all bones from the table and freeze these also. Once you have two bags worth, good size bags, maybe 2qt or so x two you are ready to make a good stock. Simmer/boil on low for a day or so, more like two, adding water when necessary in a 7.5qt pot. Move it around as much as you want with a big spoon. Take your time, when you think you're done, most things in this pot are unidentifiable, you've cooked it down.

Strain this a couple of times thru a wire screen strainer regular width, allow to get chilled overnight, then remove top layer of fat which has congealed. You are ready to proceed. If it is bitter at all maybe from chicken bones add some sugar to taste, not much.

At this point based on the flavor of your stock decide what kind of soup you want to make. Select a meat, select your veggies, lentils or beans, rice or barley, potatoes, etc. Flavor your meat by sauteing it first. Add your beans and harder vegetables first, then later your quartered mushrooms, noodles etc.

Know your timing. Actually making the soup, the cooking of it, really on depends your slowest cooking ingredient but there are no exacts. The longer it cooks without making mush out of your veggies the better. Better flavors, better broth. If using beef to cook take your time til it's tender. Add any spices you think you might need. Don't F it up, it won't need much at all.

The stock is so vitamin and nutrient rich it is a blessing. Very healthy, liquid gold. Very flavorful. Good stock is a culinary delight.

There are only 3 ways to create flavor in soup. The stock, the ingredients you add, spices. Stock is the backbone, hard to get a really great soup without it.

You have to have a natural feel for how much of each ingredient you add, I don't use recipes. When finishing broth/water level should be about one inch from top. Plenty of soup to go around, freeze some for other days.

Delicious! Make it a little different each time. For vegetable soup use no bones or meat. Same principles.

This may not have been posted for Likes but it deserves one from anybody who's here with cooking in mind.

 

[Hans Sprungfeld]

"Jew chickens made the best soup".

First of all, great recovery from your unfortunate soup entry in the pizza thread. I hope this thread turns into a winner.

As to your mother's quote, it cannot be overstated how much difference it makes that such chickens do not cross the road from sundown Friday until sundown Saturday.

 

[intlzncster]

Soup for me is a labor of love. I save the discards of vegetable prep, nothing rotten ever, but more like ends of broccoli, carrots, onions etc., garlic bottoms, anything I think will lend flavor and nutrients. Put it in a zip lock bag, keep it in your freezer and continue to add to it. I add to this all bones from the table and freeze these also. Once you have two bags worth, good size bags, maybe 2qt or so x two you are ready to make a good stock. Simmer/boil on low for a day or so, more like two, adding water when necessary in a 7.5qt pot. Move it around as much as you want with a big spoon. Take your time, when you think you're done, most things in this pot are unidentifiable, you've cooked it down.

Strain this a couple of times thru a wire screen strainer regular width, allow to get chilled overnight, then remove top layer of fat which has congealed. You are ready to proceed. If it is bitter at all maybe from chicken bones add some sugar to taste, not much.

At this point based on the flavor of your stock decide what kind of soup you want to make. Select a meat, select your veggies, lentils or beans, rice or barley, potatoes, etc. Flavor your meat by sauteing it first. Add your beans and harder vegetables first, then later your quartered mushrooms, noodles etc.

Know your timing. Actually making the soup, the cooking of it, really on depends your slowest cooking ingredient but there are no exacts. The longer it cooks without making mush out of your veggies the better. Better flavors, better broth. If using beef to cook take your time til it's tender. Add any spices you think you might need. Don't F it up, it won't need much at all.

The stock is so vitamin and nutrient rich it is a blessing. Very healthy, liquid gold. Very flavorful. Good stock is a culinary delight.

There are only 3 ways to create flavor in soup. The stock, the ingredients you add, spices. Stock is the backbone, hard to get a really great soup without it.

You have to have a natural feel for how much of each ingredient you add, I don't use recipes. When finishing broth/water level should be about one inch from top. Plenty of soup to go around, freeze some for other days.

Delicious! Make it a little different each time. For vegetable soup use no bones or meat. Same principles.

I would be happy to try this man's soup.

 

[RayIsTheGOAT]

-Mom used to make a killer curry corn chowder.
-French Onion Soup at Willibrew used to be bomb
-That red curry chicken at thai restaurants is always good.
-And a good Matzoh Ball Soup
-Does a good Lobster Bisque count?

 

[CL82]

Campbell"s tomato soup complimented with a grilled cheese made of white wonder bread and Kraft singles.

Individually, they all suck, together, when you are in mood... retro magic.

Wife makes great soups. A few of her best:

Choriezo Kale Soup - Choriezo, kale, potatoes, kindney, beans, tomatos. It is spicy and and amazing. Now that I think about it, I think I'll ask her to make it this weekend.

Broccoli - Creamy soup with chunks of broccoli so good.

French Onion - Port based rich onion broth, topped with crispy bread and multiple cheeses.

Black Bean - Pureed black beans in a slightly spicy base. Also excellent.

 

[ClifSpliffy]

Although I think the rest of the restaurant is trash (what better way to ruin seafood than to batter and fry it? I only ever get their shrimp), the chowder at Lenny and Joe's is probably my favorite.

so fried catfish, fried codfish (and chips), and clam or scallop fritters are ruinations? uh, not for the rest of us.

 

[storrsroars]

Campbell"s tomato soup complimented with a grilled cheese made of white wonder bread and Kraft singles.

I can go with the first and last items, but never Wonder bread. A nice crusty sourdough works though. Even with Kraft singles. Ideally pan fried in butter. Campbell's tomato actually does suck, but it's nostalgic. No other processed soup has that particular level of fake sweetness.

I currently have a crapton of chicken stock waiting to be used for something. It's the best part of buying those emergency-I-have-nothing-for-dinner-tonight supermarket rotisserie chickens. Sadly, wife is not a soup fan, so I don't make it often. But I could live on stuff like Cuban black bean or beans & greens, or groundnut stew all winter.

 

[CTMike]

The only time I ever feel like soup is a good idea is when I’m sick. That soup will never be Manhattan clam chowder, though.

One of the best uses for an instant pot is chicken soup. Takes all of about 25 minutes, plus whatever time it takes to chop some veggies.

Instant Pot sucks at a lot of things but it’s great for soups and stocks. Whenever we get a rotisserie chicken the scraps all go in with carrots, celery, onion, etc... comes out great.

 

[zymurg]

I really like soup, and I have a few originals. Perhaps my favorite is my Spanish Style Onion Soup. It is complicated, but not difficult. Ingredients include red peppers chorizo, potatoes, sherry, white wine,garlic,
pimeton, hot paprika, rye bread, and Stilton crumbles. You can substitute sour cream and scallions for the rye bread and Stilton. It is in one of my cookbooks, but recipe is available just ask.

 

[boog204]

Zerio's in Cromwell makes some nice soups... Every once in a while I fiend for soup and they are pretty regularly mixing up their options.

Years ago, my wife and I stopped at a soup place in Brewster, Mass that was awesome. I have no idea what is was called and I doubt it's still there. But it was great.

 

[methodology]

All things soup here. Your recipes. Your favorite spots. Maybe throw in a stew discussion?

I'll start it with this. My mom swore by making her chicken soup with a chicken from Crown Market in West Hartford. She said the "Jew chickens made the best soup". I don't get my chicken there and my soup isn't nearly as good as hers. Hard to argue. Maybe I'll swing by this weekend.

Lol hate to break this to you. My grandfather owned a chicken farm for many many years. Said the chickens that weren't cream of crop he would pump them up and make them look like the cream of the crop them sell them to the Jewish buyers for more than the better birds he would sell to his fellow paisan

Granted things have changed since those days but your mom probably bought some of the bottom feeding chickens

 

[Deepster]

Lol hate to break this to you. My grandfather owned a chicken farm for many many years. Said the chickens that weren't cream of crop he would pump them up and make them look like the cream of the crop them sell them to the Jewish buyers for more than the better birds he would sell to his fellow paisan

Granted things have changed since those days but your mom probably bought some of the bottom feeding chickens

Her soup was great. If a bottom feeder chicken would make it taste like hers, I'd use one.

 

[Dove]

Lol hate to break this to you. My grandfather owned a chicken farm for many many years. Said the chickens that weren't cream of crop he would pump them up and make them look like the cream of the crop them sell them to the Jewish buyers for more than the better birds he would sell to his fellow paisan

Granted things have changed since those days but your mom probably bought some of the bottom feeding chickens

ooooof

 

[Chin Diesel]

I can go with the first and last items, but never Wonder bread. A nice crusty sourdough works though. Even with Kraft singles. Ideally pan fried in butter. Campbell's tomato actually does suck, but it's nostalgic. No other processed soup has that particular level of fake sweetness.

I currently have a crapton of chicken stock waiting to be used for something. It's the best part of buying those emergency-I-have-nothing-for-dinner-tonight supermarket rotisserie chickens. Sadly, wife is not a soup fan, so I don't make it often. But I could live on stuff like Cuban black bean or beans & greens, or groundnut stew all winter.

Don't overthink the joke. The bread was listed because it's the most insipid uninspiring processed crap you can buy. Much like the soup and "cheese".

And yet, together, on a cold winter's day, it's palatable.