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Started By
Message
re: Which seasonings would you add to this soup?
Posted on 8/12/17 at 4:07 pm to RedStickBR
Posted on 8/12/17 at 4:07 pm to RedStickBR
quote:
Soups are one of my favorite things to cook. You can take them in a million different directions.
Here's a soup thread we bump pretty annually. It also has a few other links to threads in it. You may find some things you like in it.
Soup Thread
I make some sort of soup most weekends because I have older family members who like soup all year round. We usually eat together on Sunday nights and they like a cup of soup as an app. Since I do it so much, I look for some easy ones for some of the time and particularly during hot months.
Over the past year, I discovered that frozen sweet peas make wonderful soups. You can use mint or tarragon, serve hot or cold, top with sour cream, cream fraiche or plain yogurt... I'd never used frozen peas in my life, but they work so well. And, most any soup without dairy in it will freeze well. I have a friend who begs me to freeze extra servings of soups for her. She lives out of town, so I bring them to her or have someone else who is going there deliver for me.
0
Posted on 8/12/17 at 4:25 pm to RedStickBR
Probably would be good with a slab of salt meat cut into cubes in it. Add it right before the tomato paste, briown it a little, then add the tomato paste.
This post was edited on 8/12/17 at 4:54 pm
Posted on 8/12/17 at 11:31 pm to CHEDBALLZ
quote:
Especially Vegas salt meat.
ETA: Made a poor attempt at a joke. Meant to say "Vegan" salt meat, since the OP was looking for a Vegan approach.
Through Wednesday, Rouses has a sale on red cluster tomatoes for 57 cents/lb for those who are interested. With them I made bruschetta for the Saints game lost Thursday.
This post was edited on 8/13/17 at 3:05 pm
Posted on 8/13/17 at 2:03 am to Degas
The soup he made would be good with meat, but doesn't need it. It was terrific when I made it.
Posted on 8/13/17 at 11:28 am to Gris Gris
Making Jacques Pepin's ratatouille today. Looks great so far.
Posted on 8/13/17 at 12:54 pm to RedStickBR
Turned out great. Here's the recipe. I added generous amounts of thyme, basil, oregano and parsley, as well as cayenne. Green olives would have been a great addition as well, as would have been cauliflower. I'd have to think about when it would make sense to add the green olives if I went that route next time.
I served it piping hot and added enough spice such that you couldn't tell how much of the heat in your mouth was from the temperature or the spice. I'd recommend yellow bell pepper as opposed to green. The key here is using big chunks of vegetables (one square inch is what I went for with everything but the tomatoes, which I cut even larger). I also sliced (but did not cut all the way in half) some cherry tomatoes, which ended up soaking up a ton of flavor and resulted in a nice little treat when bitten into.
I found myself wishing I was eating it on my front porch on a cold winter day. Great dish.
LINK /
I served it piping hot and added enough spice such that you couldn't tell how much of the heat in your mouth was from the temperature or the spice. I'd recommend yellow bell pepper as opposed to green. The key here is using big chunks of vegetables (one square inch is what I went for with everything but the tomatoes, which I cut even larger). I also sliced (but did not cut all the way in half) some cherry tomatoes, which ended up soaking up a ton of flavor and resulted in a nice little treat when bitten into.
I found myself wishing I was eating it on my front porch on a cold winter day. Great dish.
LINK /
This post was edited on 8/13/17 at 12:55 pm
Posted on 8/15/17 at 3:59 pm to Gris Gris
Posted on 8/15/17 at 4:42 pm to RedStickBR
That does look good. I'm not a big zucchini fan, but I might like the soup. Thanks
Posted on 8/16/17 at 11:36 am to RedStickBR
Basil
Garlic powder or minced garlic
Oregano
Garlic powder or minced garlic
Oregano
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