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Thread: ***Soup Recipe thread***

  1. #1

    Default ***Soup Recipe thread***

    I am a soup whore.

    This is the best f-ing Split Pea Soup Recipe I have ever run across. I made it last week and ate the whole thing in 2 days. Pea Soup Anderson has nothing on this recipe. I'm going to make it again tomorrow. You'll need a crock pot...Enjoy!

    Cook Time: 8 hours
    Ingredients:
    1 (16 oz.) pkg. dried green split peas, rinsed
    1 meaty hambone, 2 ham hocks, or 2 cups diced ham
    3 carrots, peeled and sliced
    1/2 cup chopped onion
    2 ribs of celery plus leaves, chopped
    1 or 2 cloves of garlic, minced
    1 bay leaf
    1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes
    1 tbsp. seasoned salt (or to taste)
    1/2 tsp. fresh pepper
    1 1/2 qts. hot water
    Preparation:
    Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Mash peas to thicken more, if desired. Serve garnished with croutons. Freezes well.
    Serves 8.
    "Quod tu es, ego fui, quod nunc sum et tu eris"

  2. #2

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    I lied. I couldn't wait until tomorrow. I just put it on....
    "Quod tu es, ego fui, quod nunc sum et tu eris"

  3. #3

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    My mom's Colombian Ajiaco. It's a New Year's tradition and the best soup I have EVER had. Unfortunately her recipe isn't all exact with measurements and whatnot, or I'd share.

  4. #4

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    The bad thing about cooking with a crock pot it the smell is sheer torture man! This thing has been on for 3 hours and its just killing me. The mix of the fresh celery, parsley, onions, garlic and the Lowery's Season Salt are driving my senses ape ****. I still need to wait another 5 frigg'n hours.... :(
    "Quod tu es, ego fui, quod nunc sum et tu eris"

  5. #5

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    Anyone like French Onion Soup? I have a killer recipe I need to dig up. I havent made it in about 5 years.
    "Quod tu es, ego fui, quod nunc sum et tu eris"

  6. #6

    Default

    Checking out the recipe, it sounds great, and then I step outside and it is 90 plus degrees, and I think, soup? A good French Onion is damn tasty, but then again... 90 degrees? soup?.... and I'm thinking maybe I'll just file the recipe away until February.

  7. #7

    Default

    Quote Originally Posted by DougW8 View Post
    Checking out the recipe, it sounds great, and then I step outside and it is 90 plus degrees, and I think, soup? A good French Onion is damn tasty, but then again... 90 degrees? soup?.... and I'm thinking maybe I'll just file the recipe away until February.
    Killjoy!

    So using that therory I assume you dont eat ice cream in winter?

    Soup is 365...so is ice cream.
    Last edited by nocturn; July 25th, 2009 at 07:16 PM.
    "Quod tu es, ego fui, quod nunc sum et tu eris"

  8. #8

    Default

    A stew not a soup, i havn't made it yet, but it sounds amazing. I think Lunchbox has made it.


    Beef and GUINNESS® Stew


    Ingredients

    Serves 5-6

    • 1kg diced beef
    • Cupful diced onion
    • Cupful diced celery
    • Cupful diced leek
    • Cupful diced carrot
    • Pinch mixed herbs
    • 2 ltrs of beef demi glaze
    • Seasoning
    • 1 can of GUINNESS® Draught

    It's the number one seller in GUINNESS® STOREHOUSE® restaurant and it's sure to satisfy any appetite. Get the lads around to watch the match. Get a big pot on the table. And watch it disappear as they help themselves.

    Gently fry off the diced beef in the butter for 5-6 mins till brown, then add the vegetables and cook for another 5-6 mins. Add the herbs and season with salt and pepper. Add the demi glaze and cover. Slow cook for 60 to 90 minutes. Add the GUINNESS® and stir. Season and serve with champ potato, roast carrot and parsnip. This should give 5-6 portions.

    Top tip


    Adding the GUINNESS® near the end of cooking lends the stew a creamy, velvety taste. Just drop the GUINNESS® in and watch the stew come alive!


    If i ever make it i will most likely add potatoes

  9. #9

    Default

    I gotta try this split pea soup.

  10. #10

    Default

    Quote Originally Posted by ianmonsta View Post
    A stew not a soup, i havn't made it yet, but it sounds amazing. I think Lunchbox has made it.


    Beef and GUINNESS® Stew


    Ingredients

    Serves 5-6

    • 1kg diced beef
    • Cupful diced onion
    • Cupful diced celery
    • Cupful diced leek
    • Cupful diced carrot
    • Pinch mixed herbs
    • 2 ltrs of beef demi glaze
    • Seasoning
    • 1 can of GUINNESS® Draught

    It's the number one seller in GUINNESS® STOREHOUSE® restaurant and it's sure to satisfy any appetite. Get the lads around to watch the match. Get a big pot on the table. And watch it disappear as they help themselves.

    Gently fry off the diced beef in the butter for 5-6 mins till brown, then add the vegetables and cook for another 5-6 mins. Add the herbs and season with salt and pepper. Add the demi glaze and cover. Slow cook for 60 to 90 minutes. Add the GUINNESS® and stir. Season and serve with champ potato, roast carrot and parsnip. This should give 5-6 portions.

    Top tip


    Adding the GUINNESS® near the end of cooking lends the stew a creamy, velvety taste. Just drop the GUINNESS® in and watch the stew come alive!


    If i ever make it i will most likely add potatoes
    oh goddamn that looks gooooooooooooooooooooood

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