Thread: ***Soup Recipe thread***

Originally Posted by nocturn

Thats a nice rig. What did you pay for it? A crock you can stuff a whole bird in has got to be big.

The ones they have now are 7 qt for around $35. I paid the same price for my 6 1/2 when they first came out several years ago. I've used it for spaghetti sauce, corned beef, soups... works fantastic!!

Round 2 of the Split Pea Soup is in the cooker. I didn't change a thing in the recipe (which is rare for me). I want it just like last time!

i'm making it today also! i have class tonight so i don't have time to make dinner. just threw everything into the slow cooker about an hour ago and it should be ready by the time i get home later tonight. it's a nice 73 degrees here and the heat wave seems to have eased off, so it's not too hot for me to enjoy soup.

Haha. I just finished making my second pot of Tom Yum Gai in 2 days. I could eat it all day, everyday.

Originally Posted by lunchbox

i'm making it today also! i have class tonight so i don't have time to make dinner. just threw everything into the slow cooker about an hour ago and it should be ready by the time i get home later tonight. it's a nice 73 degrees here and the heat wave seems to have eased off, so it's not too hot for me to enjoy soup.

So how'd it go?

Originally Posted by nocturn

So how'd it go?

it was good! when i first told my husband i was going to do a test run now and if i liked it, i'd make a batch before my baby comes out and freeze it so he doesn't have to worry about cooking so much later, he didn't sound too excited. he's not really a peas or soup kind of guy. well, we had some last night after my class and he said it was good! lol. thanks for the recipe. i like it because it's actually home made and doesn't have the ridiculous amounts of sodium in it that the canned or dry (add water & nuke) versions do. i also like how there's ham in it that falls right off the bone. mmm...

Yum! More soup! With BACON!!!

Corn Chowder with BACON!!!

8 cups (2 lbs-ish) frozen corn kernels, thawed
3 cups chicken broth
6 slices BACON!!! Heck. Make it 12. Cook the whole freakin’ package. What do I care?
1 onion, chopped fine
2 lbs russet potatoes, peeled, cubed into 1/2 inch
1/2 cup heavy cream
1 tsp fresh thyme, minced - if all you have is dried - go with 1/4 tsp.
1/8 tsp cayenne pepper
salt & pepper

Puree 4 cups corn and 2 cups broth until smoove. Fry that BACON!!! until crisp. Remove to paper towels. Cook onion and potatoes in BACON!!! fat until onion is softened.

Whisk in pureed corn mixture, cream, thyme, cayenne and remaining broth. Simmer until potatoes are tender. Stir in remaining corn and cook until corn is heated. Season and serve with BACON!!! on top.

I make this soup every year the day after Thanksgiving.

Take a turkey carcass.

Roast bones @ 450 for 15 minutes in the oven. Transfer browned bones to a large stock/soup pot

Add 2 onions, a rib or two of celery - sautee these just a bit
6 cups chicken broth
3 cups white wine
simmer 1ish hour

strain the stock and throw out the icky stuff

to the now strained stock add:
1 cup wild rice mix (I toasted my rice with some butter a bit to break down the tougher outsides of the wild rice)
2 large carrots
1/2 tsp thyme
1/2 tsp baking soda (to help cook the wild rice quickly)

simmer for an hour until rice is done. Last 10 minutes of cooking add 3 cups of leftover turkey meat.

Finally - stir in 1/4 cup flour into 1 cup of heavy cream.
Add flour/cream mixture to the soup and cook until thickens. 10 minutes.

Kinda takes some time, but well worth the effort.

The last two recipes shall be entered into evidence at your murder trial.

Think you'll get murder one for killing me with yum over a 30+ year marriage???