June 21, 2009 4:52 pm at 4:52 pm #589943June 21, 2009 5:29 pm at 5:29 pm #884938
I have a great recpe for a chilled summer soup. Its my aunts Chocolate-Blueberry soup with a duck broth base.
I will try to get the exact recipe if anyone is interested in this type of soup. Just let me know.June 21, 2009 8:40 pm at 8:40 pm #884939
not really that into soups, but if anyone wants to make awesome chicken soup (no salt, great for people with high blood pressure) just say the word.June 21, 2009 9:34 pm at 9:34 pm #884940
no need to ask, just post the recipe. those that want it will appreciate it and those that don’t want it will not be botheredJune 22, 2009 12:39 am at 12:39 am #884941
Here you go, 72.
********** Split Pea Soup **********
1 cup split peas
4-6 cups dihydrogen monoxide
Let boil for an hour to an hour and a half (until peas dissolve).
Add veggies (cut into pieces) to your liking. Ex, carrots, turnip, celery, onions etc.
Season to your liking with salt, pepper and garlic.
Let cook for an additional hour.
Bon apetit!June 22, 2009 12:45 am at 12:45 am #884942
dihyrogen monoxide eh? I take it you just had a major chemistry testJune 22, 2009 12:47 am at 12:47 am #884943
Last chemistry test was a couple of years ago. Sorry dear. You’re wrong. The reason I did that is so only those CR addicts can understand the recipe 😉June 22, 2009 12:48 am at 12:48 am #884944
So you claim that CR addicts do not know the meaning of “water”?June 22, 2009 12:50 am at 12:50 am #884945
NO! Only the addicts would understand that dihydrogen monoxide means….<drum roll> WATER!
Got it?June 22, 2009 12:56 am at 12:56 am #884946
Soup Recipe #2
********** Zucchini Soup **********
Saute onions until they’re tender and limpy (not browned). Add 4-6 medium zucchini’s cut up into big slices. Add water to cover. Add salt and pepper to flavor (opt. add 2 cloves garlic). When soft (approximately 45 minutes-an hour) blend with hand blender or in food processor. Let continue cooking until ready to serve.
Let us know if these recipe’s worked!June 22, 2009 1:03 am at 1:03 am #884947
Thanks Mepal.June 22, 2009 1:04 am at 1:04 am #884948
Keep us posted with how they came out!June 22, 2009 1:05 am at 1:05 am #884949
anyone got any good potato soup recipes?!June 22, 2009 1:35 am at 1:35 am #884950
Jax, I don’t have a potato soup, per se, but I do have a friend who always added cut up franks to her potato soup and it makes a really hearty soup/meal.June 22, 2009 1:45 am at 1:45 am #884951
oomis1105: well i need a potato soup recipe first to try that one! we actually add potatoes in our chicken soup, but now i’m lookin for a good potato soup recipe!June 22, 2009 2:14 am at 2:14 am #884952
2 bar dark chocolate
1 container of fresh blueberries or 1/2 bag of frozen
1 fresh lemon squeezed with lemon peel saved
1 cup of plain yogurt
1 banana cut into small pieces
melt chocolate over boiling water, once melted mix in blueberries mixing till they start to fall apart. add lemon and banana cut into small pieces. place contents of bowl into blender and blend till smooth and almost loose. mix in yogurt and put in fridge to cool.
can be soup before meal or for dessert if you let the fruit remain chunky.June 22, 2009 2:39 am at 2:39 am #884953
Very easy, delicious recipe for Potato Soup (Can also be used for Pesach –
Saute 1 or 2 onions until transparent in small amount of vegetable oil. Peel & dice potatoes (as many as you want – the more potatoes, the more soup) and add to pot.
Optionally, add cleaned and trimmed cut up leek (again , as much as you want – experiment until you get it just the way you like it). Add cold water to cover. Bring to boil, and simmer gently for 20 minutes. Salt & pepper to taste. It should taste peppery, but be careful not to put in too much pepper. Though this soup is great fresh, the next day (you’ll have to add water), it’s even better because the released potato starch thickens it.
Enjoy!!June 22, 2009 4:14 am at 4:14 am #884955
YehudisG: thank you, that sounds delicious!June 22, 2009 4:37 am at 4:37 am #884956
this chocolate thing is sounding good!!June 22, 2009 1:09 pm at 1:09 pm #884957
Chicken soup (my family way):
4-6 chicken thighs
4-6 large cooking tomatoes
Add all ingredients to a large pot (usually 8 qt). Fill near the brim with water. Boil for about 1.5 hours and then simmer for another 2-3 hours.June 22, 2009 1:43 pm at 1:43 pm #884958
I roast a chicken (about 4 lbs) for Shabbos & use the carcass & leftover scraps to make a chicken broth. I add onions, carrots, celery, & about 10 cups of water, simmer for 1.5 hours, then strain it when it’s done. You can skim the fat off after cooling if you’d like.June 22, 2009 2:21 pm at 2:21 pm #884960
If you can find a way of making soup without water, please share that with us.June 22, 2009 2:57 pm at 2:57 pm #884961
I. M. HereMember
Split Pea Soup
In a large pot filled with water, put 1.5 lb split peas, large onion (diced), 3 carrots, 1/2 turnip, 1/2 parsnip, zucchini (all grated), 2 celery (chopped), 1/2 c. barley, cut 2-3 cloves garlic.
add the following spices: salt, pepper, dill weed, and parsley flakes
cook for 3 hoursJune 22, 2009 4:06 pm at 4:06 pm #884964
Azi sounds heavy, is it?June 22, 2009 4:18 pm at 4:18 pm #884965
i desperatly need a good cholent recipe. any ideas???June 22, 2009 4:28 pm at 4:28 pm #884966
anon for this: “I roast a chicken (about 4 lbs) for Shabbos & use the carcass & leftover scraps to make a chicken broth.”
You use the carcass after it’s roasted? Can’t be.June 22, 2009 6:30 pm at 6:30 pm #884967
cherrybim, why not?June 22, 2009 6:50 pm at 6:50 pm #884968
Shtarky, if you dont mind tomatoes and peppers in your chulent, Jax has an excellant recipe!June 22, 2009 6:54 pm at 6:54 pm #884969
Anon, I do the same with turkey carcass. Its awesome! We eat boiled chicken so I leave it in the soup and use that to make a different meal.June 22, 2009 7:09 pm at 7:09 pm #884970
anon, do you use the carcass of the chicken or of someone who ate the chicken?
Really who uses the word carcass in reference to roasted meat?June 22, 2009 7:11 pm at 7:11 pm #884971
Why would only CR readers understand dihydrogen monoxide? there are people, who don’t read this site, who have fully functional brain capacity.June 22, 2009 7:27 pm at 7:27 pm #884972
opp23, can’t be.June 22, 2009 7:32 pm at 7:32 pm #884973
By using bones that are already baked, do they really give that much more flavor, especially with 10 cups of water? And if the bird is 4 pounds, how much useable carcass do you have, a pound maybe?
I usually cut away boney parts of chicken and meat and store them in the freezer until I’m ready to make soup. Also the mesh soup bags are fantastic.June 22, 2009 7:36 pm at 7:36 pm #884974
opp23,yes but if they are not CR denizens, they would not see the post the references therefore…
now take your bickering to the schmooze thead and leave this to the intellectual pursuit of attaining good soup recipesJune 22, 2009 7:44 pm at 7:44 pm #884975
Potato Soup Recipe
Brown diced onion in oil
Brown checked noodles (1 pkg) in separate pot
Cut 5 lg idaho potatoes into sixteenths and put into pot of 4-7 cups water w/salt & pepper to taste.
Add sizzling brown noodles to soup. (watch your face please, as steam will rise)
Put onions in a colander that can rest on top of the soup to add flavor.
Simmer for 30 mins or to taste.June 22, 2009 8:06 pm at 8:06 pm #884976
cherrybim, I roast the chicken with vegetables so I add any vegetables that are left over, along with the drippings from the roasting pan, & any scraps of chicken that are left on the bone when it is cut up. I got the idea for this from Joy of Cooking. It does cook out so I don’t end up with 10 cups when I’m done (more like 8 cups, but I start with 10 cups to cover everything in the stockpot), and I assure you that it tastes like chicken broth, not vegetable soup (I strain out the vegetables & skim off the fat when it cools off). I think that the insides of the bones cook too, since the broth is sort of gel-like when it cools, so maybe this adds flavor too.
When I served this broth on pesach my mother, who was visiting, was amazed that I’d made it from chicken bones. And, according to my kids, she’s a better cook than I am.
SJS, my mother makes soup that way, but I came up with this idea because I don’t like boiled chicken. I’ve never cooked a whole turkey (they seem so intimidating), only turkey breast. Maybe the next time I cook one I’ll try making soup from that.
azi, what word would you use?June 22, 2009 8:14 pm at 8:14 pm #884977
I think the issue about the carcass was for those that dont know enough about cooking and think carcasses only have to do with dead people.June 22, 2009 8:14 pm at 8:14 pm #884978
Anon, whole turkeys are awesome and easy! I just rub some basic spices on it, put potatoes on the bottom of the pan and roast for a while.
If you arent going to serve it right away, slightly undercook the turkey so that reheating won’t overdry it.June 22, 2009 8:31 pm at 8:31 pm #884979
mepal: if you like vegetable soup my sister has a very good orange (based on the color not contents!) soup.
recipe: take any orange vegetables (carrot, squash, pumpkin, etc.,) cook until soft (no real necessity for water). saute onions/garlic for spice. mush together (if soft enough with a fork) until you get a soupy texture (via the juices extracted from the vegetables).
eat and enjoy! (i have never actually tasted it but my father without knowing that there were vegetable in there that he didn’t like said it was very good)June 22, 2009 8:35 pm at 8:35 pm #884980
mepal, I didn’t think of that. “Carcass” is the term used in cookbooks. Usually the term for a dead human body is “corpse” or “cadaver” if you’re a med student.
SJS, I’ve heard that it’s tough to cook turkey so that the white meat & dark meat both cook evenly. You don’t have that problem?June 22, 2009 8:36 pm at 8:36 pm #884981
shtarky: sorry i would give you my father’s/sister’s recipes but there are 2 issues
1) i don’t know the recipes that well
2) supposedly, secret ingredients that are only disclosed to my knowledge when a child gets married and is making the cholent themselves
so if you are willing to wait a couple of years i could help you then :_(June 22, 2009 8:41 pm at 8:41 pm #884982
choose a very good soup pot, must be stainless steel. i prefer this be done on a gas range, but electric will do.
make sure there is a tight fitting lid.
prepare all ingredients ahead of time.
take a piece of rye bread, must be fresh, and must be with seeds
lay it on the bottom of the pot
do not use Pam or any other oil.
place a generous portion of pastrami, nicely marbled with fat on the rye bread
sprinkle some plain yellow mustard on the pastrami.
place a second piece of ryebread on top of the pastrami.
remove all the ingredients from the pot being careful not to disturb their arrangement, and eat.
you can then cook any soup in the pot if youre still hungryJune 22, 2009 9:04 pm at 9:04 pm #884983
You can always use poultry carcasses to make soup. In fact it is recommended to do so, in order to really recycle the entire chicken.June 22, 2009 11:54 pm at 11:54 pm #884984
feivel… that was very cute!! my brother would like that!June 22, 2009 11:59 pm at 11:59 pm #884985
oomis, that’s why I do it. And the soup is really flavorful.June 23, 2009 12:38 am at 12:38 am #884987
Shtarky there was a thread of cholent recipies, ill try to find it, if the mods know of one can u dig it up?June 23, 2009 1:14 am at 1:14 am #884988
oh cool! then i can get some cholent recipes myself for yeshivah!June 23, 2009 2:45 am at 2:45 am #884989
thank you all for the potato soup recipes, i gatta try one, one of these day!June 23, 2009 2:48 am at 2:48 am #884990
I tried looking sorry I couldn’t find it!June 23, 2009 2:56 am at 2:56 am #884991
I think I remember it was called hamin/dafina/cholent recipes, something like that!
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